menu for week of 4/27

I will be at Women's Conference down at BYU the end of this week, so I haven't planned meals for Thursday and Friday. Instead I have planned meals that will have a lot of leftovers for Scott and kids to have while I am gone.

MENU:

Monday - Chicken Enchiladas, Spanish Rice, Fruit salad

Tuesday - Cream of Broccoli Soup, French Bread

Wednesday - Stuffed Shells, breadsticks, green salad

Thursday and Friday - Leftovers

Saturday - Fancy Tortilla Soup

Sunday - Slow Cooker Pot Roast, Dinner Rolls, Salad

RECIPES:

Chicken Enchiladas (there are millions of ways people make them; here is how I do it):

For filling:

Put about 2 lbs. of chicken pieces (any parts) in 2 cups of water in a saucepan.

Add:

2 T. chili powder

2 T. vinegar

1/2 tsp. oregano

1/2 tsp. cumin

2 cloves minced garlic

Bring to a boil and then reduce heat. Cover and simmer for 30 minutes. Uncover and cook over med-low heat for another hour. Remove from heat and shred the meat. Add:

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilies

1 cup shredded cheese (Colby-Jack, Cheddar, whatever kind you like)

1/2 cup sliced green onions

Put filling in tortillas (corn or flour) that has been coated with enchilada sauce. Roll up and place in 9x13 pan that has a thin layer of enchilada sauce on bottom. After they are all rolled pour the rest of the enchilada sauce over the top and sprinkle with a little more cheese. Bake for about 20-30 minutes at 425 degrees.

NOTE: I always add other things to the filling like more diced green chilies and some black olives. You can add whatever you think would be good inside.

Cream of Broccoli Soup:

Cook and puree broccoli (basically as much or as little as you want - I usually do about 1 big bunch plus another half)

Melt 1/4 c. butter in saucepan and add:

1 chopped onion

a few stalks chopped celery

saute them in the butter.

Add to that:

1 c. flour

2 c. milk/chicken broth combo (usually half of each)

1 1/2 tsp. salt

Add broccoli and some about a cup of shredded cheddar cheese.

Stuffed Shells:

1 pkg. jumbo shells, uncooked (12 oz)

4 c. (2 lbs) ricotta cheese (I use cottage cheese b/c we prefer the flavor)

2 c. (8 oz) shredded mozzarella cheese

1/2 c. grated Parmesan cheese

2 eggs

1 T. chopped fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. nutmeg

3 cups spaghetti sauce

Heat oven to 375. Cook pasta al dente and drain. Meanwhile, in medium bowl, stir together cheese, eggs, parsley, salt, pepper, and nutmeg. In 9x13 dish, spread 1/2 cup sauce. Fill each shell with about 1 1/2 T. mixture. Place in 9x13 (there will be two layers; pour a little sauce over the first layer before adding the second). Spread remaining sauce over the top and sprinkle with additional Parmesan cheese. Cover and bake for 35 minutes.

Fancy Tortilla Soup:

Brown:

3/4 - 1 lb Italian sausage

Season with salt and pepper and brown 3-4 minutes on each side:

4 chicken thighs or breasts

Remove chicken and sausage from pan and set aside.

Saute:

1 large onion, chopped

4 cloves minced garlic

1 1/2 tsp. oregano

1 1/2 tsp. thyme (I usually omit b/c Scott doesn't like thyme and it still turns out great)

1/2 tsp. cayenne pepper

Add:

1 can Northern white beans, rinsed and drained

1 (14 oz) can tomatoes

1 small can tomato sauce

3 cups chicken broth

3/4 cup frozen corn

Add the meats back in and let it simmer for about 10 minutes (or how ever long you need until dinner in ready).

Serve with a small dollop of sour cream, a little shredded cheese, and tortilla chips.

Slow Cooker Pot Roast:

3 1/2 lb beef roast

1 T vegetable

8-10 red potatoes, cut in half, or 6 russets cut in 1/4

3 cups baby carrots

1 tsp. salt

1/2 tsp. pepper

1 tsp. rosemary

1 beef bouillon cube

1 cup water

1 packet of onion soup mix

Sear roast in large skillet. Mix salt, pepper, & rosemary and rub on roast. Place in crock pot and add rest of ingredients. Cover and cook on low for 8-10 hours.

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menu for week of 4/19

Menu:

Monday - BBQ: Hamburgers, Hot Dogs, chips, strawberries

Tuesday - Pork Tenderloin (repeat night - I have the rest of the pork tenderloin in the fridge that I need to use), rice pilaf, green salad

Wednesday - Chicken-Fajita Tostadas, fruit salad, Spanish rice

Thursday - Spaghetti, breadsticks, green salad

Friday - Sticky Chicken, steamed rice, green beans

Saturday - Hearty Black Bean Soup (repeat meal - we didn't do it last week), green salad

Sunday - Tamale Pie, green salad, peaches and cottage cheese

Recipes:

Juiciest Hamburgers Ever:

1.5 lbs. ground beef

1/2 lb. pork sausage

1 egg, beaten

3/4 cup bread crumbs

3 T. evaporated milk

2 T. Worchestershire Sauce

1/8 tsp. cayenne pepper

2 cloves minced garlic

Mix it all together and form 8 patties. Cook on grill (duh...)

Chicken-Fajita Tostadas:

2 medium onions, thinly sliced

2 bell peppers, thinly sliced

1 box (10 ounce) frozen corn

1 cup salsa

2 T. olive oil

2 cups shredded cooked chicken

corn tortillas

shredded cheese (cheddar, colby-Jack, etc)

Preheat oven to 450 degrees. Line baking sheet with foil. On foil combine onions, peppers, corn, 1/4 cup salsa, and 1 T oil; season with salt and pepper. Roast, tossing occasionally, until vegetables are tender and lightly browned, about 15-20 minutes. Add chicken, stir to combine. Continue to roast until warmed through, 5 minutes more. Transfer to a bowl (throw foil away). Arrange corn tortillas on baking sheet; brush with olive oil and top with shredded cheese. Bake until golden; 5-8 minutes. Serve with chicken mixture on top.

Sticky Chicken:

1 pkg. onion soup mix

1 jar apricot jam, small

12 ounces Russian Dressing

about 6 boneless skinless chicken breasts

Mix ingredients together and cook in crock pot.

Tamale Pie:

1 (15 ounce) can tomatoes

12 oz. corn, drained

1 1/2 T. chili powder

1 tsp. salt

1/4 tsp. pepper

1 can black olives, drained

Stir and simmer above ingredients in a large pan. Then brown the following ingredients in another pan:

1 1/2 lbs. ground beef

1 c. diced onion

1/2 c. diced bell pepper

1 clove minced garlic

1/8 c. olive oil

Add the two pans together.

Mix together in a bowl:

1 c. water

1/2 c. cornmeal

Add that to the mixture above. Put it all in a 9x13 pan.

Mix the following ingredients together:

1 1/2 c. milk

1/2 c. cornmeal

1 tsp. salt

2 T. butter or margarine

1/4 lb. grated cheese (can use less and it is still good)

2 eggs, beaten

Heat slowly in saucepan until thickened. Spread on top of mean mixture in 9x13. Bake uncovered at 375 for 40 minutes to 1 hour.

Mom's Spaghetti Sauce:

1 medium onion , chopped

1-1.5 lbs ground beef or turkey

2-3 cloves garlic, minced

1 quart or large can tomatoes

2 6-ounce cans tomato paste

3 6-ounce cans water (just use the tomato paste can)

2-3 tsp. sugar OR some grated carrot (this just helps with the acidity, so you only need one or the other)

1 tsp. salt

pinch of pepper

2 tsp. basil

1 tsp oregano (I always add more b/c I love oregano)

pinch of cayenne pepper

Saute onion and brown the meat. Add minced garlic and if desired drain off fat. Add tomatoes to mear. Add everything else and let simmer. Add water periodically if it seems to be getting too thick.

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menu for week of 4/12

Menu:
Monday - Potato Bar, canned peaches

Tuesday - Chinese food (we went on a date Friday night so we never got around to making this meal; sorry for the repeat); chicken stir-fry, sauteed bok choy, pot stickers, steamed rice

Wednesday - Chicken salad in croissants, green salad

Thursday - Salsa Chicken over Rice, green salad

Friday - Taco Salad Made Over, fresh fruit

Saturday - Hearty Black Bean Soup, green salad

Sunday - Grilled Salmon, steamed brown rice, green beans, applesauce

Recipes:
Potato Bar: This includes baked potatoes, steamed broccoli, diced ham, cottage cheese (or sour cream), salt and pepper. This is how we do it. Obviously you can make your however you want.

Chicken Stir-Fry:
NOTE: This can be done with pork instead.
Heat about a tablespoon of oil (I use olive oil) in wok or skillet. Mash two cloves of garlic and put in with oil (mashed garlic is not minced garlic. You take a clove of garlic and with the side of the knife blade smash it). Add sliced (or diced) chicken (as much as you want) and brown. Add a small or medium onion that is sliced and saute with meat. Then add the following ingredients:
1-2 tsp. brown sugar
1-2 tsp. rice vinegar
1/4 tsp. sesame oil
1 T. soy sauce
salt and pepper to taste
**When I add the onion I will also be adding some other veggies like carrots and bell peppers. If you are adding veggies add them before the sauce ingredients. Saute at high temperatures for best results.

Sauteed Bok Choy:
Heat 1 T. oil and 2 cloves mashed garlic in wok or skillet. Add bok choy (and I do spinach with it) and saute until it shrinks down. Add salt and pepper. It shrinks down a lot.

Chicken Salad:
Combine the following ingredients and let marinade for as long as possible (over night is best - but never practical):

5 c. cooked, chunked chicken (you can use as little as you want)
3 T. salad oil or dressing
3 T. orange juice
3 T. white vinegar
1 1/2 tsp. salt

After that has marinaded add:

3 c. cooked rice
1 1/2 c. grapes, cut into pieces
1 1/2 c. sliced celery
1 13-oz can crushed or chink pineapple
1 11-oz can mandarine oranges, drain (I never put these in; my family doesn't like them)
1 c. slivered almonds (I usually put in about 1/2 cup)
1 c. mayonnaise ( more or less depending on how moist you want it)

Let chill for a little while and serve in croissants.

Taco Salad Made Over:
1 lb. ground beef (I always use ground turkey)
1 T. chili powder
1/2 c. salsa (I prefer Pace or La Victoria)
1 c. rinsed, drained canned kidney beans (I usually just put in the whole can)
Salad greens, cheese, tomato, ranch dressing or sour cream

Brown meat with chili powder. Add salsa and beans and serve with chips and rest of ingredients. (I usually make taco salad bowls by cooking flour tortillas draped over bowls in the oven at about 425. Tin foil balls work just as well as the bowls).

Salsa Chicken over Rice:
1 T oil
about a pound chicken breasts, cut into strips
1 medium onion, chopped
1 small bell pepper, sliced
1 c. chunky salsa
1/2 c. Mexican-blend cheese, shredded

Heat oil. Add chicken, onion, and bell pepper. Cook for 10-12 minutes until chicken in done. Stir in salsa and bring to boil. Remove from heat and sprinkle with cheese. Cover and let stand for 5 minutes. Serve over rice.

Hearty Black Bean Soup:
1 c. salsa
2 cans black beans, rinsed and drained
2 c. chicken broth
1 tsp. lime juice
2 T. chopped fresh cilantro

Heat salsa in saucepan for about 5 minutes. Stir in beans and broth. Bring mixture to boil, then lower to simmer, covered for 15 minutes. Let soup cool slightly and ladle half into blender. Puree it. Return to pot, stir in lime juice, chopped cilantro, and heat through. Serve with tortilla chips, shredded cheese, and a small dollop of sour cream.

Grilled Salmon:
Brush with olive oil, salt and pepper, and sprinkle with capers. Wrap in foil and put on grill for about 20 minutes.

OKAY! I think I got them all on here. I hope some of these work for you. Let me know if you have any questions. Good luck!

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welcome

This is a blog for the menu impaired. I make a menu almost every week and I figured since I am doing it anyway I may as well put it online for everyone else to use as well.

So here is this week's menu:

MON - Cheese Ravioli, Green Salad, Breadsticks

TUES - Omelets (with leftover Easter Ham), fresh strawberries

WED - Fancy Tortilla Soup, Green Salad

THUR - Veggie/Hummus Wraps, Fruit Salad

FRI - Chinese Food; Chicken Srir-Fry, Sauteed Bok Choy, Pot Stickers, Steamed Rice

SAT - Grilled Chicken Salad, Potato Wedges

SUN - Pork Tenderloin, rice, broccoli, rolls

In the future I will include the recipes for most of the meals (or at least instructions for basic ones). For now, this is a start. Good luck!

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