Menu for week of September 14th Shawarma!

Monday:  Italian Marinated Chicken, Corn on the Cob, Salad

Tuesday:  Meatloaf (freeze one), Broccoli, Baked Potato

Wednesday:  Bachelor Bean Bake, Cornbread

Thursday:  Bourbon Chicken, Rice, Asian Veggies

Friday:  Tacos, Refried Beans, Brownies

Saturday:  Pizza, Veggies and Dip

Sunday:  Shawarma Chicken Bowls with Basil Lemon Vinaigrette (see recipe at http://www.theironyou.com/2014/08/shawarma-chicken-bowls-with-basil-lemon.html)
That's my plan for this week.  How about you?  Go to http://orgjunkie.com/2015/09/menu-plan-monday-sept-1415.html  for menu planning inspiration and thank you so much for stopping by.

Pam

Menu for week of November 17th

Monday:  Dinner out the the daughter!

Tuesday:  Deep Dish Pizza Casserole and Salad

Wednesday:  Favorite Chinese Take Out with my parents!

Thursday:  Cajun Steak and Potatoes (recipe below) more Salad

Friday:  Chicken Cordon Blue, Baked Potatoes and Baked Zucchini Sticks

Saturday:  Leaving for the beach with daughter!

This is a copycat recipe and I'm not sure where I got it. I've had it a long time.  I'm using gold potatoes as that is what I have on hand and they are so delicious!  And I'm grilling on top of the stove with a grill pan.

CAJUN STEAK AND POTATOES - Like Applebee's Bourbon Street Steak

2 T. dry Cajun seasoning
2 T. olive oil, divided
2 lb. boneless sirloin steak, about 1 1/2" thick
1 medium onion, halved, cut into 1/4" thick slices
1 clove garlic, minced
1 lb. small red potatoes, quartered
1/2 t. salt
1/4 t. pepper

2 T. chopped fresh parsley, divided

Prepare grill for direct-heat grilling. Combine seasoning with 1 T. oil; brush over steak. Grill, turning once, until meat thermometer inserted into center registers 140 degrees F for medium-rare, 8-9 minutes per side. (I like mine cooked longer) Meanwhile, heat remaining oil in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 2 min. Add potatoes; stir in salt and pepper. Cover. Cook, stirring occasionally, until potatoes are tender, 10-12 min. Stir in 1 T. parsley. Transfer steak and potato mixture to serving platter; sprinkle with remaining parsley.

Makes 6 servings; Per serving: 408 cal; 33 g. protein; 22 g. fat (8 g. saturated); 102 mg. chol; 17 g. carbs; 810 mg. sodium, 2 g. fiber; 1 g. sugar

That's my week.  Go to  for menu planning inspiration.  Thanks for stopping by.

Pam 

Red Beans and Rice

Red Beans and Rice

Pam
1 t. olive oil
1 c. chopped onion
1 ½ c. instant rice, uncooked (I used instant brown rice)
¼ t. ground red pepper (I used red pepper flakes)
1/8 t. paprika
3 bay leaves
two-15 oz. cans red kidney beans, rinsed and drained
two-14 oz. can no salt beef broth

(I also added about 1/2 t. sea salt)
6 oz. sliced Canadian bacon, coarsely chopped
1 c. seeded, chopped tomato
3 T sliced green onions

Coat a Dutch oven with Pam; add oil. Place over medium high heat until hot. Add onion, sauté until tender. Add rice and next 6 ingredients. Bring mix to a boil; cover, reduce heat and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove and discard bay leaves. To serve: ladle into 6 individual bowls and top evenly with tomato and green onions. Makes 6, 1 ½ c. servings. 247 calories, 4.3 g. fat. per serving.

I made this recipe tonight for my family and they really liked it.  I will be making it again and thought I would share.  It's a really quick meal too.

Menu for week of September 22nd plus recipe

Monday:  Ham Ravioli Bake (recipe below), Salad

Tuesday:  Smoked Sausage, Macaroni and Cheese, Veggie or Baked Potato

Wednesday:  Cajun Chicken, Rice, Veggie or Salad

Thursday:  Chicken Alfredo, Salad

Friday:  Lovely Leftovers

Saturday:  Lunch-Potato Soup (hubby will be happy!), Supper-BBQ Ribs, (hubby will be super duper happy!),  Corn on the Cob, Baked Beans.

Sunday:  Slow Cooker Chili

That's my week.  Go to http://orgjunkie.com/ for menu planning inspiration.  Ham Ravioli Bake recipe is below.  Thanks for stopping by.

Pam

Ham Ravioli Bake

1, 24 oz. pkg. frozen cheese ravioli
1 1/2 cups cubed ham
1 1/3 c. sliced mushrooms
1/4 c. chopped onion
1/4 c. chopped green pepper
1 T vegetable oil
1 jar alfredo sauce

Cook ravioli as package directs.  Meanwhile, in a large skillet, cook the ham, mushrooms, onions and green peppers in oil over medium heat 4-5 minutes until veggies are tender crisp.

Spread 2 T alfredo sauce in greased 8 inch square baking dish.  Stir remaining sauce into ham mixture; cook 3-4 minutes or until heated through. 

Drain ravioli; place half in prepared dish.  Top with half of ham mixture.  Repeat layers.  Cover and bake 375 degrees 20-25 minutes or until bubbly.  4 servings.

Menu for week of April 28th

Here is my menu plan for this week and a recipe at the end.  Thank you for stopping by and please visit again.  You can find more inspiration at  http://orgjunkie.com/

Monday:  Fresh Take Chicken, Scalloped Potatoes, Broccoli

Tuesday:  Smoked Sausage with Green Peppers and Onions, Yellow Rice,Squash

Wednesday:  Lasagna Roll-ups, Salad, Garlic Texas Toast

Thursday:  Wild Rice Chicken, Spinach and Strawberry Salad

Friday:  Goulash, Cornbread

Saturday:  Down Home Pork Chops and Gravy, Mashed Potatoes, Green Beans, Deviled Eggs

Sunday:  Herb Grilled Chicken on Greens

Herb Grilled Chicken on Salad Greens

2/3 c. olive oil, divided

1 t. fresh grated lemon zest

¾ t. fresh basil or ¼ t. dried basil

¾ t. fresh oregano, or ¼ t. dried oregano

¼ t. garlic powder

4 boneless, skinless, chicken breast halves

3 T fresh lemon juice

¼ t. salt

1/8 t. black pepper

1 c. chopped fresh tomatoes

1 bunch torn romaine lettuce leaves

In a small bowl, combine 1/3 c. olive oil and next 4 ingredients. Place chicken in a shallow baking dish and pour marinade over chicken, turning to coat well. Cover and refrigerate at least 4 hours, turning occasionally. Prepare grill.

Remove chicken from marinade; discard marinade. Grill chicken over medium heat 5-8 minutes on each side or until done. In a small bowl, combine remaining 1/3 c. oil, lemon juice, salt and pepper. Mix well; add tomatoes. Slice chicken into ½ inch strips. Divide lettuce among 4 plates. Place chicken on greens. Top with tomato mixture. Chicken may be grilled ahead of time and served cold.

Menu for week of March 31st

Here's my plan for feeding my family this week:

Monday:  Out

Tuesday:  Chicken Las Vegas, (recipe below), Salad

Wednesday:  Burgers and Fries

Thursday:  Red Beans and Rice, Cornbread

Friday:  Stouffer's Lasagna (on sale and had a coupon :D), Salad

Saturday:  Ground Beef Stew

Sunday:  Cajun Chicken, Yellow Rice, Green Veggie

That's my week.  How about you?  Go to http://orgjunkie.com/ for menu planning inspiration.

Chicken Las Vegas

6 boneless chicken breasts

1 can cream of mushroom soup

1/2 pt. sour cream

1 (6 oz.) jar dried, chipped beef

Mix together soup, sour cream and dried beef. Roll chicken in the mixture and place in casserole dish. Pour remaining mixture over chicken. Bake covered at 200 for 4 hours. Serve over rice or noodles.

Note: This can be cooked in a slow cooker or Crock Pot for 4 to 6 hours.

It's beginning to look a lot like Christmas!

Well, maybe somewhere in this world, but not here in Tennessee.  We were in the 70's yesterday!  Today it is gray and dreary. But, I don't mind it, really. So it's time for a little Christmas cooking.  Sharing a recipe for the crock pot today.  You can let this cook while you are making your Christmas cookies, candies and cakes!  I've had this recipe a long time and not sure where I found it but it sounds a little like a Gooseberry Patch recipe.  Their cookbooks are my favorites.  So join me today and let's make our homes smell like wonderful and yummy Christmas favorites!

Slow Cooker Christmas Chili

1 lb lean ground beef (I used ground turkey)

1 lb mild country sausage

1 onion, chopped

2, 15 oz cans diced tomatoes (seasoned for chili ones work nicely)

1, 8 oz can tomato sauce

2 tsp ground cumin

3 TBSP chili powder

1, 15 oz cans white beans, undrained

1, 15 oz cans pinto beans, undrained

sour cream

shredded cheddar cheese

sliced green onions

Cook ground beef, sausage and onion, breaking up the meat. Drain. Place into a slow cooker with all remaining ingredients except sour cream, cheese, and green onions. Cover and cook on low heat for 8 to 10 hours. Serve hot with sour cream, cheese, and green onions.

Menu for week of December 9th

Monday:  It's a Thanksgiving meal in December!  Since we ate Cracker Barrel while out of town Thanksgiving, I have an itch to fix a feast of my own.  Turkey, Mashed Potatoes and Gravy, Stuffing, Green Bean Casserole and Cranberry Crunch!

Tuesday:  Oh yes, it's leftovers baby!

Wednesday:  Hey, how about some Turkey Sammies!  Oh yeah!

Thursday:  Chicken Stroganoff (Crock Pot), Noodles, and a Green Veggie

Friday:  Crock Pot Ham, Scalloped Potatoes, Glazed Baby Carrots

Saturday:  Crock Pot Corn Chowder, Bread

Sunday:  Chops in the Crock Pot, Macaroni and Cheese, Green Veggie

Cranberry Crunch

1 cup rolled oats

1 cup brown sugar

½ cup flour

½ cup margarine

1 can whole cranberry sauce

Mix first four ingredients; spread half on bottom of greased 8 x 8 inch pan. Next spread the cranberry sauce. Cover with remaining oat mixture. Bake 350 degrees 45 minutes.  (This is a very old but tried and true recipe.  Used to be the only way I would eat cranberries, but I've come to love them now.)

Wow, the ole Crock Pot is getting quite the workout this week.  It's my favorite kitchen helper!  Go to http://orgjunkie.com/to get many ideas for your menu plan.

Thanks for stopping by!

Pam

Menu for week of December 2nd

We were out of town all of last week.  Actually, we were out of state.  It feels good to be back home.  Here is my plan for feeding my family dinner this week:

Monday:  Lasagna Roll Ups (freeze a pan), Tossed Salad

Tuesday:  Taco Soup

Wednesday:  Chicken Burgers, Fries

Thursday:  Alfredo with Chicken, Salad

Friday:  Soup and Grilled Cheese Sandwiches

Saturday:  Bachelor Bean Bake (recipe below), Salad

Sunday:  Brown Sugar and Balsamic Glazed Pork Loin (Pinterest), Brussels's Sprouts and Mashed Taters

Bachelor Bean Bake

(Telephone Pioneers of America)

½ c. onion, chopped

2 T butter

2, 16 oz. cans pork and beans

½ pound wieners, cut int ½ inch pieces

1/3 c. ketchup

1 t Worcestershire sauce

½ t. dry mustard

In ½ quart saucepan, over low heat, cook the onions in butter until tender. Stir in remaining ingredients, pour in 1 ½ quart baking dish. Bake 400 degrees 30 minutes or until hot. Stir thoroughly before serving. 4-5 servings.

That's my week.  How about you?  Go to http://orgjunkie.com/ for lots of inspiration.  Thanks for stopping by.

Pam

Menu for week of October 28th

Monday:  Lasagna Roll-ups (freezing a meal), Salad

Tuesday:  Crock Pot Roasted Turkey Breast, Mashed Potatoes and Gravy, Stuffing, Green Beans

Wednesday:  Turkey Jambalaya (freeze a meal), Salad  (recipe below)

Thursday:  Halloween Mummy Dawgs, Tater Tots

Friday:  Leftover or Pizza!

Saturday:  (freezer meal)  White Chicken Chili, Cornbread

Sunday:  Chicken Burgers and Fries

Turkey Jambalaya

1 tablespoon oil

1 cup onion -- minced

3/4 can celery -- chopped

1/2 cup green pepper -- chopped

2 garlic cloves -- minced

2 cups diced tomatoes -- canned

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon mild hot pepper sauce

1/4 teaspoon white pepper

1/4 teaspoon pepper

4 cups turkey stock

2 cups rice, uncooked

1 pound smoked sausage -- cut in 1/4" slices

2 cups cooked turkey -- chopped

Saute onion, celery, pepper and garlic in oil. Add tomatoes and seasonings; cook on low for 15 minutes. Add all other ingredients, bring to a boil. Reduce heat; simmer and cook until rice is tender, about 30 minutes.

"This is also good with chopped ham and/or shrimp. If it seems too dry, add a can of tomato sauce (8 ounces) and/or a little water. If you want it to be really spicy add some cayenne pepper or Tabasco sauce.

I have frozen this with fairly good success. If making to freeze, under cook slightly and add water or tomato juice on reheating.

That's my week.  How about you?  Go to http://orgjunkie.com/ for other menu plans every Monday.  Thanks for stopping by.

Pam

Spasagna

Spasagna

Ingredients:

1 (24 oz) Jar of your favorite Spaghetti Sauce

1 (24 oz.) Jar Garlic Alfredo Sauce

1 lb. spaghetti noodles

1 pound of ground beef

2 cups shredded mozzarella

1/2 cup milk (2% or higher)

1 tsp. dried oregano

1 tsp. dried parsley

Directions:

Cook spaghetti noodles according to package directions. Rinse cooked noodles under cold water and drain very well.

Preheat oven to 350 degrees (F) Spray 9x13 baking dish with nonstick spray.

In a large bowl, combine alfredo sauce, mozzarella, milk, oregano and parsley.

Stir well to combine. Add cooked spaghetti noodles and toss to coat them completely. Place entire mixture into baking dish Cover with aluminum foil and bake for about 30 minutes.

While it cooks, start browning your ground beef in a medium sauce pan.

Once beef is brown and crumbled, drain well to remove excess grease.

Over low heat add spaghetti sauce and mix. Put cover over sauce pan and allow the mixture to keep warm until pasta is ready.

After pasta is finished cooking, remove foil and allow to cool for 8-10 minutes.

Unless you are completely impatient like me. Then you just cut out a slice and pour spaghetti sauce mixture on top, sprinkle with a bit of Parmesan cheese ,if you like, and then dig in.

How many of you have heard of the restaurant, Cheddar's?  That is where I first heard of Spasagna.  It took me a couple of times before I could pronounce it.  You can get it with meat or without on their menu.  I make mine with ground chicken or ground turkey instead of beef.  Try it if you are a pasta lover like me!

Thank you for stopping by.

Pam

Menu for week of September 2nd

Monday:  Lunch will be at my mother-in-love's and we are having Calhoun's BBQ, a local favorite. For dinner,  I plan on making the Pork Chops Italiano and Pasta, which I didn't get to last week and we will finish that off with a nice salad.

Tuesday:  (freezer meal) Taco Casserole and Salad

Wednesday:  Red Beans and Sausage (recipe below) and Cornbread

Thursday:  Turkey Meatloaf, Green Bean Casserole and Mashed Potatoes

Friday:  We might go out this night.

Saturday:  Stouffer's Rigatoni Chicken and Pesto, Salad or Green Veggie

Sunday:  Creamy Ranch Chicken, Noodles, California Vegetables

That's my week.  How about you?  What are you feeding your family?  Go to http://orgjunkie.com/ to get some ideas.

Thanks for stopping by,

Pam

RED BEANS & SAUSAGE

Serves: 4

Ingredients:

2 garlic cloves, minced

1 med. diced green pepper

1 med. chopped onion

1 T. oil

2 cans kidney beans, rinse & drained

1 lb.. smoked sausage (turkey), sliced

3/4 c. water

1 t. cajun seasoning

1/8 t. hot pepper sauce

hot cooked rice

Instructions:

In a saucepan, sauté garlic, green pepper & onion in oil until tender, about 5 min.

Add the next five ing., bring to a boil

Reduce heat; cook for 5 - 7 min. or until the sausage is heated through

Serve over rice if desired

Menu for week of August 5th

Monday:   Beans and Franks (didn't fix this last week), Salad

Tuesday:  Chicken and Dumplings

Wednesday:  Chicken Burgers and Fries

Thursday:  Chili Mac (using ground chicken), Salad

Friday:  Down Home Chicken and Noodles, Zucchini Chips (our new favorite-recipe below)

Saturday:  Hoping for a date night

Sunday:  Chicken Fried Chops, Mashed Potatoes, Corn on the Cob, Green Veggie or Salad

Go to http://dashingdish.com/recipe/zucchini-chips/ for the recipe for delicious zucchini chips, our new family favorite.

Also, for more menu plans go to  http://orgjunkie.com/ 

Thanks for stopping by.  Please come back again.  

Pam

Crock Pot Glazed Kielbasa

 

Crock Pot Glazed Kielbasa

2 lbs. kielbasa, cut into 1-inch pieces

1 c. packed brown sugar

3 TBS spicy brown mustard

Combine brown sugar and mustard in bottom of Crock Pot. Add kielbasa. Stir to coat. Cook on LOW for 3 hours. Stir before serving.

I made this today.  I halved the recipe and it was very good. I served it with brown rice, sauteed peppers and onions and green beans.

I originally planned this for Sunday's meal but was in a mood for it today.  It was a hit!

Pam  

Cavatini!

Here is my Cavatini recipe.  I first tried Cavatini many years ago at Pizza Hut.  I had never heard of it.  Then years later I ran across this freezer recipe and I knew it sounded very similar to the dish I had at Pizza Hut.  I tried it and I liked it. Since it makes two pans you can eat one after you prepare it and freeze the other for another time if you'd like.   Thought I would share.

Cavatini

This will make enough for two meals.

4 cups of different sized pasta - such as 1 cup macaroni, 1 cup shells, etc..

2 lbs ground round, browned (I use ground turkey or chicken)

1/2 lb pepperoni (I use turkey pepperoni-less fat and less greasy)

2 medium onions, finely chopped and pre-sauteed

2 small green peepers, finely chopped and pre-sauteed

1 large can mushrooms, drained (I sometimes eliminate this)

2 quarts of spaghetti sauce(I buy whatever's on sale)

2 cups mozzarella cheese

Boil all pasta together - a little less time than package directs because you will freeze it. While water is boiling, cut pepperoni into Fourths and microwave for 30 seconds. Stir and microwave for another 30 seconds. Mix together, meats, onions, pepper, mushrooms and sauce. When pasta is ready, drain and mix with meat mixture. Divide mixture between 2 9X13 pans. Sprinkle about a cup of cheese over each, pushing a little into the mixture.

Freezing instructions - when cool, wrap with plastic wrap, foil, and label or attach directions.

Serving Day Instructions - Thaw overnight in refrigerator. Remove Plastic Wrap. Tent Foil and bake at 350 degrees for 30 minutes. 

Enjoy!

Pam 

Buttermilk Pie

Have buttermilk lurking in your refrigerator and needing to use it up?  I did, and I made this.

Buttermilk Pie

Adapted from Southern Living

1/2 cup butter, softened

2 cups sugar

3 tablespoons flour

3 eggs

1 cup buttermilk

1 teaspoon vanilla extract

1/4 teaspoon salt

1 unbaked 9-inch pastry shell 

Cream butter at high speed of an electric mixer; gradually add sugar, beating well. Add flour, and beat until smooth. Add eggs, and beat until blended. Add buttermilk, vanilla and salt; beat well. Pour filling into pastry shell. Bake at 400 degrees for 5 minutes; reduce heat to 350, and bake an additional 40-45 minutes or until set. Cool to room temperature and then chill thoroughly before serving.

It was rich and delicious and I would make it again!

Pam

Friday happenings

Today has been a sorta lazy day for me.  I did get a black beans recipe in the crockpot earlier in the day and then I made rice to serve with it.  Hubby and I liked it.  It was a little bit spicy but not too much.  I think it will be a keeper.  It is freezable as well.  I'll post the recipe at the end of this post.

Daughter had lunch with her Grandmama and Aunt Pat today at their favorite BBQ restaurant.  She wasn't hungry when dinner was made.  So she passed.  Maybe she'll try the recipe later.

Climbing Mount Laundry a little today and running the dishwasher is about all that got done around the house.  We plan on taking some things to our storage unit tomorrow or after church sometime on Sunday..

Our daughter's bedroom is nearly finished.  Really just needs a good deep cleaning.  She has new curtains (room darkening), and new comforter set and sheets and bed ruffle.  It is gorgeous.  Black and white comforter and shams and hot pink polka dot bed sheets.  She has a new decorative pillow to add to her already generous amount of pillows. She got a new hot pink bar stool height chair for sitting in front of her dresser/vanity area and a 10 drawer cart to hold all of her beauty items.  Oh, and a new floor lamp with different pinkish/purplish shades to help with the lighting in her dresser/vanity area.    It's very girly :)

Also, daughter's bathroom is no longer a Hello Kitty bathroom but is a Paris themed bathroom.  It is gorgeous.  I'll see if I can get some photos up of both of these rooms soon.  They look so pretty.

I need to give my bedroom and bath a deep cleaning.  I've purchased new towels and rugs for my bath and hot pink and lime green closet organizers for my closet.  I am hoping to get some help with the painting once I decide on which shade I want my bedroom and bath to be.  Decisions, decisions...

Next, the craft room and guest room need some much needed love.  I'll keep you updated on those projects.

Thanks for stopping by my Chaos Cottage.  Please come by again and leave a comment so I know you stopped by.  Look for the recipe below.

Pam

Black Beans

1 pound smoked sausage cut into pieces--I used turkey sausage

3 cans (15-oz.) black beans, drained

1 1/2 cups chopped onion

1 1/2 cups chopped green bell pepper

1 1/2 cups chopped celery

2 tsp. minced garlic (4 cloves)

2 tsp. dried thyme leaves

1/4 tsp. cayenne

1 1/2 tsp. dried oregano leaves

1 1/2 tsp. pepper

1 chicken bouillon cube

5 bay leaves

1 (8-oz.) can tomato sauce

1 cup water

Rice (enough to serve 8)

Combine all ingredients, except rice in a crockpot.

Cook on low for 8 hours.

Remove bay leaves. Either serve HOT or cool and FREEZE.

When preparing to serve, heat to boiling and simmer 15 minutes.

Menu for the week of April 2nd

It's a new month and a new beginning! I'm going to try to get in more veggies and fruit. Summer is just around the corner!

I'm purposely planning all three meals to try to keep me on track with the eating and not reaching for foods I don't need or aren't as nourishing. Snacks will be fruit, peanut butter, veggies and dip, string cheese and turkey, etc. Here's my plan:

Monday

B-Oatmeal and some sort of Fruit, Coffee
L-Eating at church (serving lunch to the Seniors)
D-Angel Hair Pasta, Grilled Chicken, Alfredo Sauce, Spinach and Strawberry Salad (getting my fruit and veggie in a salad!), Iced Tea


Tuesday

B-Cereal and some sort of Fruit, Coffee (we have two open boxes of cereal that needs to be eaten-we don't eat cereal that often and we keep milk in the house mainly for a certain cat LOL)
L-Not certain about this meal-taking daughter to visit her grandparents for a few days we will either eat here or up there or get a healthy take-out meal from Chick Fil A.
D-Our favorite Chinese take-out! Yipee!

Wednesday

B-Yogurt and Homemade Blueberry Bread (Oh yeah!) oh and some Java!
L-Healthy Sammie and Sliced Apple and/or Veggies and Lite Ranch
D-Dump Sticky Chicken (new recipe), Long Grain and Wild Rice, More Spinach and Strawberry Salad

This is a freezer meal-meaning you can make this up ahead and freeze in the portions you want to cook in your crockpot. I haven't made this before but it sounds yummy. I plan to just make some for hubby and I and freeze some for a future meal.

Dump Sticky Chicken

Put in a zip lock bag, 2 T oil, 1 T soy sauce, 3 T smooth peanut butter and 3 T ketchup. Add your meat (we will be doing boneless chicken breast), smoosh it around and then freeze. When cooking from frozen, just dump into your crock pot (I'm thinking you may need to thaw a bit to get it out) and let it cook. Sounds super easy and tasty.

Thursday

B-Same as yesterday
L-Leftovers maybe?
D-I'm hoping for a date night if Hubby can get away from his studies for a short while :)

Friday

B-Oatmeal and some sort of fruit, Coffee
L-Egg Sammie and Fruit and/or Veggies and Dip
D-Chicken Lasagna, Tossed Salad, Homemade Italian Bread, Iced Tea

Saturday

B-Eggs, Nitrate Free Bacon, Whole Wheat Toast
L-Leftovers or Sammies
D-Tacos made with Ground Chicken, Refried Beans, Salsa, Queso and Tortilla Chips and Soda Pop!

Sunday He is Risen!

EASTER
B-Homemade Muffins and Fruit?, Coffee and then to Church service
L-Dinner out with Family
D-On Your Own! :)

Menu for week of March 5th

Monday: Crock Pot Cajun Chicken (didn't get to this one yesterday), Noodles, Green Veg and Salad

Tuesday: Dinner out to celebrate Uncle's 85th birthday!

Wednesday: New recipe-Rice-A-Roni Salad, Deviled Eggs, Grapes

Rice A Roni Salad

2 pkgs of Rice A Roni - Fried Rice Flavor

1 medium yellow onion, chopped

3 or 4 cooked chicken breasts, cut into pieces/cubes

1 (4 oz.) pkg. slivered almonds ( I omitted these )

Paprika to taste

Miracle Whip Salad Dressing

Make rice according to pkg directions, then cool. When rice is cooled, add the onion, chicken breasts and almonds. Just before serving, stir in enough Miracle Whip Salad Dressing to hold the salad together. Sprinkle paprika over top. Serve chilled.

Delicious as is, you can also add a couple chopped, hard boiled eggs, chopped celery or other signature add-in.

Thursday: Pintos, Fried Taters, Mac and Cheese, Cornbread

Friday: Spaghetti Casserole (freeze one), Salad, Rolls

Saturday: Wild Rice Chicken Casserole (didn't get to this one last week either), (freeze one), Layered Salad

Sunday: Fish and Chips (chicken for me), leftover Layered Salad

That's my plan for this week. Hopefully I will get to everything on the menu this week. Have a terrific week.

Pam

Creamy Turkey Wild Rice Soup

This is one of the best soup recipes I have ever made. My family loved it. Thought I would share it with you along with a photo.

Creamy Turkey Wild Rice Soup

1/2 cup diced onion

1 cup chopped carrot

8 Tablespoons flour

6 Tablespoons butter

2 cups milk

5 cups turkey broth

3 cups diced cooked turkey meat

1.5 cups or a 476 ml can of cooked wild rice (I just used a small box of wild rice mix)

Salt, pepper, herbs to taste

Make your carrots small enough they are easy to eat and won’t take long to cook but not too small. Add olive oil or some of your broth to a frying pan and saute the veggies. You want the onion fully cooked and some bite left in the carrot. The carrot is going to soften more when frozen, thawed and reheated so don’t over cook it.

Now take your stock pot and melt the butter with a med-high heat. Add the flour and whisk it well, it will combine easily. Keep whisking and add about a quarter of the broth, when that thickens add the rest of the broth. Whisking still, add the milk and let this come to a boil to thicken. You want it to coat a spoon but not get too thick. When it’s thick enough remove it from the heat.

Add your cooked onion and carrot, diced turkey and cooked wild rice to the broth mixture. If you use canned rice be sure to drain it first. Taste for seasoning. Add salt and pepper to taste. If the broth you used was a little bland add some other herbs, oregano is good in this recipe.

Your soup is ready to serve or cool before going into the freezer.

How to Freeze Creamy Turkey Wild Rice Soup:

Freeze your creamy turkey soup in hard plastic containers or freezer bags in useable quantities based on the size of your family. If you use freezer bags make sure to let them freeze flat so they take less freezer space, stack better and thaw faster. Laying them flat in single layers on a cookie sheet helps.

This recipe makes about 12 cups of soup.

How to Reheat Creamy Turkey Wild Rice Soup:

Cook from frozen in a saucepan, add about 1/4 cup water to the pan to keep the milk and rice from burning. I use medium heat and leave the lid on the pan. A 2 cup portion from frozen takes around 10 minutes to cook. Stir once or twice and your Creamy Turkey Wild Rice Soup is ready when it starts bubbling. No need to boil since it’s already cooked.

You could also let it thaw overnight then reheat in the microwave or on the stove. Larger portions take longer to thaw.