Monday, November 07, 2016

Menu Plan for the week of November 7th



Dessert of the week....Salted Carmel Snaps

Monday...Tilapia with Quinoa and roasted veggies

Tuesday....Steak Tacos in the crock pot

Wednesday.....Pizza Lasagna  with a chopped Kale Salad

Thursday.....Chicken Enchiladas Soup

Friday....Leftover Soup and grilled cheese

Saturday....Basketball Tournaments!!! Eating Out!!

Sunday.... Breakfast....Ham, Egg and Cheese Sliders... Dinner..... Crock Pot Sausage, Green Beans and Potatoes  with texas toast on the side

Hugs,

Sunday, October 30, 2016



Happy Halloween!

Dessert of the week...Cemetery Cookie Dessert

Monday....Halloween....Taco Soup and Mummy Dogs with Nachos and I will buy Caramel Apples

Tuesday...Crock pot Chicken Parmesan Pasta with cheesy bread

Wednesday...Chicken Burrito Bowl in the Crock Pot

Thursday....leftovers

Friday...Eat Out

Saturday...Mini Italian Subs with chips

Sunday.....Brunch....Breakfast Lasagna...(Overnight) ...... Dinner....Slow Cooker Honey Pork Chops and Apples with Macaroni and Cheese with baked beans and Red Lobster Biscuits...(Yes, you can buy the mix now!!)

Hugs,

Tuesday, October 25, 2016

Menu Plan for the week of October 24th



Dessert of the week....Witches Brew Brownies

Monday....Ravioli Soup  with crusty bread

Tuesday....Slow cooker Chicken Alfredo Tortellini with garlic bread

Wednesday....leftovers

Thursday....Grilling Burgers, Mississippi Mud Potatoes  and baked beans

Friday....Spinach Stuffed Chicken with a side salad and corn on the cobb

Saturday...Out of town...Kitchen closed

Sunday.....Slow cooker Steak Fajitas 

Hugs,

Sunday, October 16, 2016

Menu Plan for the week of October 17th




Dessert of the week...Chocolate Lasagna

Monday...Chicken Cordon Bleu Crescent Rolls with a side salad

Tuesday...Tuna Cakes with baked potatoes and green beans

Wednesday.....Baked Ziti or leftovers

Thursday...Grilled Hawaiian Chicken Teriyaki Bowl....love making bowls

Friday...Muffuletta Sandwiches with tater tots

Saturday.....Ball Tournaments

Sunday....Ball Tournaments

Hugs,


Monday, October 10, 2016

Menu plan for the week of October 10th



Dessert of the week....Crockpot Hot Fudge Cake....so good!!

Monday....Waffle Fry Nachos

Tuesday....Poppyseed Chicken over rice with green beans

Wednesday.....leftovers

Thursday.....Sloppy Joe's with tater tots and pork an beans

Friday...eating out

Saturday....Chili in the crockpot

Sunday....Brunch......Breakfast Pizza  and fruit cut up..... Dinner........Cheesy Sausage and Penne Casserole with texas toast

Hugs,

Fall Break....Kitchen is closed



I'm on vacation this week, but thought I would leave you with some comfort foods to try...


Ky Hot Brown…Good for leftover Thanksgiving turkey
Ingredients
  • 1/2 cup butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1 egg, beaten
  • salt and pepper to taste
  • 1 tablespoon butter
  • 2 cups sliced fresh mushrooms
  • 1 tomato, thinly sliced
  • 1 pound thinly sliced cooked turkey
  • 8 slices bread, toasted
  • 8 slices bacon, cooked
Directions

  1. In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste. 
  2. Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft. Set aside. 
  3. Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients. 
  4. Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve! 

Italian Vegetable Soup



1lb. lean ground beef or turkey
1lg can 46oz. chicken broth
1qt water
1pkg onion soup mix
2 stalks of celery, chopped
1 can 14.5oz. stewed tomatoes, cut up
1pkg 10oz. frozen mixed vegetables
1/2 c pasta (orzo or other small pasta)

In large pot, brown meat.
Add chicken broth, water, soup mix, & celery. Boil 20min
Add stewed tomatoes, frozen vegetables. Boil 15min
Add pasta & boil until pasta is done. 


Huge Ham Hoagie
1 loaf of French bread
1 pound of ham (I used Starnes BBQ ham – shaved)
10 slices of Deli Deluxe American cheese
Mayo
Mustard
1 stick of butter
1 T poppy seeds

Slice the loaf of bread so that it opens, but remains connected at the seam.  Spread mayo and mustard on the bottom, top with ham.  Lay slices of cheese on sandwich diagonally.  Melt butter and stir in a Tbsp of poppy seeds.  Drizzle over top of cheese.  Cover completely in foil.  Heat in oven until cheese melts.



Chicken and Dressing

INGREDIENTS

  • 3 pounds skinless, boneless chicken breast meat
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can milk
  • 1 1/2 cups chicken broth
  • 1 (6 ounce) package seasoned cornbread stuffing mix

DIRECTIONS
  1. Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is 
  2. cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
  5. Bake in the preheated oven for 45 minutes.
Breakfast Burrito's 

3 dozen eggs
2 one-pound packages Jimmy Dean sausage (I use regular flavor but sage or maple would also be good)
2 32-ounce packages Ore Ida frozen hash brown potatoes (shredded or cubed, your choice, I use cubed)
2 7-ounce cans Ortega diced green chiles
1 medium yellow onion
16 to 24 ounces shredded Cheddar cheese (depends on how much cheese you like)
salt and pepper to taste
24 large (burrito size) flour tortillas

Scramble the eggs. I beat the eggs with about half a cup of milk and a couple of tablespoons of water and salt and pepper to taste.

Cook the hash browns according to package directions. I chop one yellow onion up and add it to the hashbrowns as they cook.

Cook the sausage. I chop it pretty well, so it's crumbly, as it cooks.

Using the biggest mixing bowl you can find, place hash browns, scrambled eggs and sausage in the bowl and mix gently but thoroughly. Add the green chiles and gently stir into mixture.

Place the flour tortillas on your kitchen counter, just a couple at a time so they don't dry out (if they dry out, they break when you fold them), and sprinkle Cheddar cheese down the middle. Place a couple of big spoonfuls of the potato-egg-sausage mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around.

Wrap each burrito individually in aluminum foil and freeze. These last a couple of months in the freezer - maybe longer, but I don't chance it with the eggs being factored in.


Here's how I prepare them when we're ready to eat them. I take the number I need out of the freezer the night before and let them thaw in the refrigerator overnight. The next morning, since they're already wrapped in aluminum foil, I just pop them in a 350 degree oven for about 20 minutes until they're heated through. If they're not completely thawed, just heat them a little longer.

Banana Pudding

  • 1 (8 ounce) package cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 4 bananas, sliced
  • 1/2 (12 ounce) package vanilla wafers


  1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. 
  2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. 


Monday, September 26, 2016

Menu plan for the week of September 26th



Dessert of the week......Candy Corn Punch and Candy Corn Fun

Monday....Crock Pot Easy pulled pork sandwiches with french fries, cole slaw (bought) and mac and cheese

Tuesday....Mexican Lasagna

Mexican Lasagna

1 pkg Lasagna Noodles
1 ½ ground beef
1 pkg Taco Seasoning
1 can corn with red and green peppers
½ cup water
1-8 ounce cream cheese onion & chive
1 cup shredded cheddar cheese/ monterary jack blend
1 can enchiladas sauce
1 can green enchiladas sauce
1 medium jar pace picante sauce with cilantro

Cook and drain noodles…..brown ground beef…drain. Add 1 pkg of Taco Seasoning, 1 can of the corn with peppers, ½ cup of water…..mix. Add to the mixture, cream cheese onion and chive and 1 cup of shredded cheddar cheese/ Monterary  jack  blend, the can of enchiladas sauce and the can of green enchiladas sauce..the medium picante sauce…mix very well on medium heat. Put a small of beef mixture on bottom of a 9x13 pan sprayed w//PAM. Layer noodles, beef and some more cheese on top…alternate until all used and end with sprinkled cheese…Cover with foil. Bake @ 375 for 45 minutes….

Great recipe……serves 6-8…

Jenny Green

Wednesday....Honey Garlic Shrimp over rice with steamed roasted veggies

Thursday....BLT's with chips

Friday....Clean the fridge out cause we are headed out on vacation

Saturday....Vacation starts yay!!!

Sunday....Somewhere on a beach

Hugs,


Monday, September 19, 2016

Menu plan for the week of September 19th


Dessert of the week....Pumpkin Spice Lava Cake...in the crock pot

Monday.....White Trash Casserole

Tuesday.....Chicken and Rice Enchiladas Casserole

Wednesday.....Lasagna Soup

Thursday....Easy French Dip Sandwiches in the crockpot with french fries

Friday....BBQ on the River

Saturday...Ball Tournaments

Sunday....Ball Tournaments

Hugs,

Sunday, September 11, 2016

Menu Plan for the week of September 12th



Dessert of the week....Apple Nachos 

Monday....White Chicken Chili

Tuesday...Baked Spaghetti  with Texas Toast

Wednesday....Chicken Alfredo Roll Ups with a side salad

Thursday....leftovers

Friday....Steak Fajitas Bowls

Saturday.....Ball Tournament...eating out

Sunday...Brunch....Biscuit Egg Casserole ...with fruit salad ..Big Kahuna Chicken Teriyaki Sandwiches with tater tots

Hugs,

Monday, September 05, 2016

Menu Plan for the week of September 5th







Dessert of the week......Donut Bar.......I LOVE this idea....

Monday.....Labor Day!!! Grilling Chicken Stuffed with cheese and peppers  Corn on the cobb, and Twice Baked Potato Casserole

Tuesday....Chicken and Potato Chip Casserole with some kind of fruit on the side

Wednesday....leftovers

Thursday....Baked Burrito Casserole

Friday.....Eating out

Saturday.....Chicken and Dumplins in the crock pot

Sunday..... Brunch....Bacon, Egg and Cheese Sandwiches ...Dinner.....Beef tips and gravy over mashed potatoes and yeast rolls


Hugs,

Saturday, August 27, 2016

Menu Plan the week of August 29th








Dessert of the week...Easy Flag Dessert 

Monday...Hamburger Vegetable Beef Soup with peanut butter and honey sandwiches

Tuesday....Cajun Flatbread 

Wednesday...Skillet Lasagna with Texas Toast

Thursday....Veggie Kabobs Coca Cola Pork Chops and Baked Potato Bar

Friday...leftovers from the week..clean the fridge out

Saturday....Ballgames...eat out

Sunday...Crock Pot Chicken Tacos with all the fixings

Have a great week! I took the summer off but I'm back!!!