Monday - Slow Cooker Beef Stroganoff over egg noodles, peas & carrots
***I really didn't like this recipe. Like at all. I like this one from Recipe for Crazy a lot better!***
Tuesday - Orange Chicken over rice, broccoli
***This was really good! I use a meat tenderizer thing and pound the chicken breast to make it more
tender. I also add fresh broccoli about 30-40 minutes before cook time is over.***
Wednesday - Meatball Subs with a salad
Thursday - Chicken Enchilada Bake with homemade Pinto beans
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, October 10, 2011
Monday, September 26, 2011
Weekly Menu (Sept 26-30)
Haven't done a menu in awhile...don't worry, we still eat! Like I could go without food. Haha!
This week I found some new (well to me at least) crockpot meals and decided I would give them all a try:
Monday - Crockpot Italian Chicken, rice, green beans
**EDIT - This wasn't that great. It was missing something, but I'm not sure what.***
Tuesday - Crockpot Chili (we are having frito chili pies or 3-way)
**EDIT - This was AMAZING!***
Wednesday - Poppyseed chicken, carrots (the only meal not out of the crockpot this week)
**EDIT - This was very tasty and the kids liked it also.***
Thursday - Crockpot Ravioli Casserole, corn
Friday - Slow Cooker Cheesy Potato Soup, biscuits
Saturday - Help yo'self! Leftovers, sandwiches, etc.
I can't wait to gain about 7 lbs this week!
This week I found some new (well to me at least) crockpot meals and decided I would give them all a try:
Monday - Crockpot Italian Chicken, rice, green beans
**EDIT - This wasn't that great. It was missing something, but I'm not sure what.***
Tuesday - Crockpot Chili (we are having frito chili pies or 3-way)
**EDIT - This was AMAZING!***
Wednesday - Poppyseed chicken, carrots (the only meal not out of the crockpot this week)
**EDIT - This was very tasty and the kids liked it also.***
Thursday - Crockpot Ravioli Casserole, corn
Friday - Slow Cooker Cheesy Potato Soup, biscuits
Saturday - Help yo'self! Leftovers, sandwiches, etc.
I can't wait to gain about 7 lbs this week!
Hearty Beef Chili (for the crockpot)
You’ll need:
2 1/2 lb beef stew meat, cut into 1-inch cubes
2 tablespoons flour
2 tablespoons oil
4 1/2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 dried bay leaves
1 1/2 cups beef-flavored broth
1 can (28 oz) diced tomatoes, undrained
1 cup chopped onion
1 cup green bell pepper
3 cloves garlic, finely chopped
3 tablespoons cornmeal
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
2 tablespoons flour
2 tablespoons oil
4 1/2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 dried bay leaves
1 1/2 cups beef-flavored broth
1 can (28 oz) diced tomatoes, undrained
1 cup chopped onion
1 cup green bell pepper
3 cloves garlic, finely chopped
3 tablespoons cornmeal
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
Garnish with:
Freshly grated cheese
Sour cream
Chopped fresh cilantro
Freshly grated cheese
Sour cream
Chopped fresh cilantro
Directions
1. In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven or other large pan , heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
1. In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven or other large pan , heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
2. Transfer meat to crockpot and stir in remaining chili ingredients except cornmeal, beans and chiles. Cook on low about 7-8 hours or on high about 4-5 hours (it’s done when the meat is melt-in-your-mouth tender!).
3. Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.
POPPYSEED CHICKEN
Chicken, cooked & cut up in small pieces
Linguine, cooked according to directions
Cream of celery soup
Cream of chicken soup
Sour Cream
TOPPING:
1 – 1 ½ sleeves Ritz crackers
1 stick butter, melted
2 tsp Poppyseeds
Boil 3-4 chicken breasts. Cut in small pieces.
Boil Linguine-Drain
Mix soup & sour cream together. Add chicken & linguine. Put in a 9x13 greased pan.
Crunch up ritz crackers. Add melted butter & poppyseeds. Put on top. Bake at 350 for 20-30 minutes.
Wednesday, August 31, 2011
Weekly Menu (Sept 1 - Sept 7)
I forgot to plan ahead for last week. And I didn't have time to grocery shop. So we ate at my parents, grandparents, made spaghetti, and ate out. Tonight I am going grocery shopping. Thank you pay-day!
Thursday - Slow Cooker Pork Chops (I know this recipe link calls for chicken, but we are having chicken in 2 other meals, so I am using pork chops instead!), Pasta, and Carrots
Friday - Easy Lemon Chicken, Cheesy Broccoli (thank you Amanda!), and Rolls
Saturday - Hawaiian Chicken Sliders, Baked Beans, and Corn on the Cob
Sunday - Cookout over at my friends house for her birthday!
Monday - Chili Dogs and Tater Tots (a very healthy, low-fat meal, haha!)
Tuesday - Pot Roast (the Lipton Onion Soup Mix way) with Biscuits
Wednesday - Mexican Casserole and Rice
***I could not for the life of me open this link***
EASY LEMON CHICKEN
Melt 1 cube butter in fry pan
Layer on 4 chicken breasts or chicken tenders
Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix
Add juice of 2 lemons.
Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.
*Can be done in crockpot, cook on high 4-5 hrs or low 6-8 hrs. When finished cooking, take out and shred chicken, and ladle on the juices.*
MEXICAN CASSEROLE
1.5 lbs ground beef
(1 t sald, dash of pepper)
3 cup crushed tortilla chips
16 oz salsa
15.5 oz can chili beans, drained
12 oz sour cream or 1 1/2 cup
10 oz can diced tomatoes
4 oz can sliced black olives, drained
8 oz shredded fiesta blend cheese
Brown ground beef in a skillet, adding salt and pepper, drain. Spread chips in bottom of 9x13 dish. Combine cooked ground beef, salsa, and drained chili beans. Spread over chips. Spread sour cream over meat mixture. Sprinkle tomatoes, black olives, then cheese. Bake uncovered @ 350 degrees for 30 minutes or until bubbly.
I hope this menu helps you out! Let me know if you make anything. Next Wednesday I will be posting some Crockpot meals that I have tried recently on Kelly's Korner . You should do it too!
Hope t
Thursday - Slow Cooker Pork Chops (I know this recipe link calls for chicken, but we are having chicken in 2 other meals, so I am using pork chops instead!), Pasta, and Carrots
Friday - Easy Lemon Chicken, Cheesy Broccoli (thank you Amanda!), and Rolls
Saturday - Hawaiian Chicken Sliders, Baked Beans, and Corn on the Cob
Sunday - Cookout over at my friends house for her birthday!
Monday - Chili Dogs and Tater Tots (a very healthy, low-fat meal, haha!)
Tuesday - Pot Roast (the Lipton Onion Soup Mix way) with Biscuits
Wednesday - Mexican Casserole and Rice
***I could not for the life of me open this link***
EASY LEMON CHICKEN
Melt 1 cube butter in fry pan
Layer on 4 chicken breasts or chicken tenders
Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix
Add juice of 2 lemons.
Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.
*Can be done in crockpot, cook on high 4-5 hrs or low 6-8 hrs. When finished cooking, take out and shred chicken, and ladle on the juices.*
MEXICAN CASSEROLE
1.5 lbs ground beef
(1 t sald, dash of pepper)
3 cup crushed tortilla chips
16 oz salsa
15.5 oz can chili beans, drained
12 oz sour cream or 1 1/2 cup
10 oz can diced tomatoes
4 oz can sliced black olives, drained
8 oz shredded fiesta blend cheese
Brown ground beef in a skillet, adding salt and pepper, drain. Spread chips in bottom of 9x13 dish. Combine cooked ground beef, salsa, and drained chili beans. Spread over chips. Spread sour cream over meat mixture. Sprinkle tomatoes, black olives, then cheese. Bake uncovered @ 350 degrees for 30 minutes or until bubbly.
I hope this menu helps you out! Let me know if you make anything. Next Wednesday I will be posting some Crockpot meals that I have tried recently on Kelly's Korner . You should do it too!
Hope t
Friday, July 8, 2011
SUYL - Side Dishes
Linking up again with Kelly's Korner to show you my favorite side dish! This has seriously become MY favorite one to make. Like I want to eat this every day :-)
Broccoli and Corn Scallop
Broccoli and Corn Scallop
2 Tbsp. chopped onions
2 Tbsp. butter or margarine, divided
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 can (11 oz.) corn, drained
12 RITZ Crackers, crushed (about 1/2 cup), divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained **I use FRESH, just steam it a little bit before using it**
HEAT oven to 350°F. COOK and stir onions in 1 Tbsp. butter in saucepan on medium heat 1 min. Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add cheese; cook until melted, stirring frequently. Add corn and 1/4 cup crumbs; mix well. ARRANGE broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining crumbs. Sprinkle over ingredients in baking dish. BAKE 30 min. or until heated through.
Friday, July 1, 2011
SUYL - Breakfast!
Linking up with Kelly's Korner today to show you my favorite breakfast recipe.
My favorite is Breakfast Casserole!! I make this for us to eat every Christmas morning. It is so easy and you can do it the night before.
Breakfast Casserole
8 slices of bread
6-8 eggs
2 cups shredded cheese
1 tsp ground mustard
2 cups milk
1 lb sausage or 1 pkg bacon (or both)
Preheat oven to 350. Spray 9x13 pan with cooking spray. (I use the throw away foil pans). I butter my bread and place it on a cookie sheet and broil it in the oven to get it toasted. Then I cut it into small cubes. And toss them in the pan. In a mixing bowl, add the eggs, milk, ground mustard, and salt/pepper; whisk it all together. Then I add the COOKED meat and shredded cheese to the mixing bowl and stir it all together. Pour it over the bread. Cover with foil, bake for about 30-40 minutes, remove cover and bake about 10-15 minutes more. Yum yum!
My favorite is Breakfast Casserole!! I make this for us to eat every Christmas morning. It is so easy and you can do it the night before.
Breakfast Casserole
8 slices of bread
6-8 eggs
2 cups shredded cheese
1 tsp ground mustard
2 cups milk
1 lb sausage or 1 pkg bacon (or both)
Preheat oven to 350. Spray 9x13 pan with cooking spray. (I use the throw away foil pans). I butter my bread and place it on a cookie sheet and broil it in the oven to get it toasted. Then I cut it into small cubes. And toss them in the pan. In a mixing bowl, add the eggs, milk, ground mustard, and salt/pepper; whisk it all together. Then I add the COOKED meat and shredded cheese to the mixing bowl and stir it all together. Pour it over the bread. Cover with foil, bake for about 30-40 minutes, remove cover and bake about 10-15 minutes more. Yum yum!
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