Monday:
B-Baked Pumpkin Oatmeal
L-Chicken Noodle Soup and Mexican Grilled Cheese
D-Mummies, Tots, Pumpkin Pie
Baked Pumpkin Oatmeal
3 cups quick cooking oats
½ cup brown sugar
1 cup milk
2 tablespoons butter
2 eggs
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons vanilla
½ teaspoon cinnamon
¾ cup canned pumpkin
¼ cup brown sugar (for the top)
In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top. Spread into a greased 9×13 pan. Sprinkle remaining ¼ cup brown sugar on top.
Bake at 350 for 20 minutes. Serve with milk and enjoy! (new recipe I am trying)
Magic Pumpkin Pie
1 unbaked 9 inch pie shell
16 oz. pumpkin
1 can sweetened condensed milk (I'm using Fat Free)
1 egg
½ t. salt
½ t. nutmeg
½ t. ginger
¾ t. cinnamon
In large size bowl, blend together all ingredients. Turn into shell. Bake 375 degrees 50-55 minutes. Cool. Refrigerate 1 hour.
Tuesday:
B-Baked Doughnuts, Scrambled Eggs, Pears
L-PB&J, Sliced Apple
D-Impossible Southwestern Pie, Salad, Rolls
BAKED DOUGHNUTS
1 can refrigerated buttermilk biscuits
3 tablespoons melted butter
1/3 cup sugar
Preheat oven to 375 degrees. Separate the dough into 10 biscuits and flatten each into 2 ½-inch rounds. With a 1-inch biscuit cutter, cut a hole in the center of each biscuit round. Dip all surfaces of doughnuts (and holes) in melted butter, then in sugar. Bake 10-to-14 minutes until golden brown.
IMPOSSIBLE SOUTHWESTERN PIE
1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar
1/2 cup Bisquick
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs
Additional thick-and-chunky salsa
Heat oven to 400°. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.
Makes 6 servings
Wednesday:
B-Biscuit Sammies made with Ham, Egg and Cheese (freeze extras), OJ
L-Leftovers or Turkey or Ham Sammies
D-Salmon Patties, Macaroni and Cheese, Collards with Diced Turnips, Cornbread
Baked Macaroni and Cheese
4 Tablespoons (1/2 stick) Butter, divided
1/2 cup Bread Crumbs
1/2 lb Large Elbow Macaroni
1/4 teaspoon Garlic, minced
1 teaspoon Ground Mustard
3 Tablespoons All-Purpose Flour
1 3/4 cups Whole Milk
3/4 cup Chicken Broth
4 cups Sharp Cheddar Cheese, shredded
Salt & Pepper, to taste
DIRECTIONS: Preheat oven to 400 degrees. Melt one tablespoon of butter in a small bowl. Mix in the bread crumbs, and set aside.
In a large pot of water, pour in 1/2 tablespoon of salt and boil the macaroni until tender. About 11 minutes. Drain water. Leave macaroni in the strainer. Set aside.
Use the same large pot, and wipe it dry. Add the remaining 3 tablespoons of butter, and melt over medium heat.
Stir in the garlic and ground mustard. Cook until fragrant. About 30 seconds or so. Stir in the flour and cook until golden, about a minute. Whisk in milk and chicken broth. Bring to a simmer, and continue to cook, whisking often. Cook until mixture has thickened, about 6 minutes.
Remove from heat and add in all the cheese. Stir until cheese has completely melted. Season with salt and pepper to taste. Stir in the macaroni until well combined. Pour into a greased 8x8 baking dish. Sprinkle the bread crumbs evenly over the top. Bake for 15-20 minutes, or until hot and bubbly.
Thursday:
B-Oatmeal and Yogurt
L-Leftovers or PB&J, Sliced Apple
D-Chef Walter's Cabbage with Sausage, Fried Taters, Pintos, Leftover Cornbread
Chef Walter's Cabbage with Sausage
1 T oil
6-8 cups cabbage, finely shredded
1 c. onion, chopped
1 apple, peeled and sliced thin
1 lb. smoked sausage, cut into 1 inch pieces
½ c. water or chicken stock
salt and pepper
Heat oil in skillet or Dutch oven. Add onion and cook until soft and transparent. Stir in cabbage and apple and cook, stirring until cabbage is wilted. Stir in sausage and water and bring to boil. Reduce to simmer and cook 15 minutes until cabbage is tender-crisp. Add salt and pepper to taste. Serve at once with Dijon mustard.
Friday:
B-One Eyed Sailors, Ham, OJ
L-Leftovers
D-Homemade Pizza, One BBQ Chicken and One Pepperoni and Cheese, Salad
Saturday:
B-Pancakes and Sausage, OJ
L-Leftovers or Sammies and Fruit
D-Chicken Casserole, Corn, Mashed Potatoes
Hazel's Chicken Casserole
4 large chicken breasts, cooked and boned and diced
1 box Stove Top stuffing
1 can cream of mushroom soup
8 oz. sour cream
1 cup chicken broth
Prepare stuffing. Put stuffing in baking dish. Put the chicken next. Mix soup, sour cream and broth. Pour over chicken. Bake uncovered 350 degrees for 40 minutes.
Sunday:
B-Toaster Strudel before church
L-Crock Pot Pork Chops, Peas, Rice Almondine and Rolls
D-Clean Out Refrigerator Night
Crock Pot Pork Chops
Salt and pepper pork chops. Brown on stove top before placing in crock pot. After placing in crock pot, add 1 can undiluted cream of mushroom soup. Cover pot and cook about 4 hours.
Rice Almondine
¼ c. slivered almonds
2 ½ c. chicken broth
1 T parsley flakes
1 c. uncooked long grain or converted rice
1 T margarine
Toast almonds in nonstick skillet over medium heat, stirring constantly. In 2 qt. saucepan, combine broth, parsley and margarine. Bring to a boil. Stir in rice. Cover and reduce heat to simmer 20 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Gently toss in almonds and serve. 6 servings.
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