Menu December 6th – December 21st



6thHomemade Chicken Soup x 2 (Rotisserie Chickens to the Rescue Cookbook Pg 99) and Grilled Cheese


7th – Chili x 2 (sour cream and Cheese/ green Onions) _


8th  – Dad Cooking –


9th     Crock – 

Chicken and Wild Rice Soup with Mushrooms

Yield: 6 Servings **If you would like to substitute the canned mushroom soup for a healthier version, check out this site:

2 cups chicken, shredded                                    2 1/2 cans cream of mushroom soup**

2 cans chicken broth*                                          1 cup milk

1 onion, chopped & sauteed (from freezer)     1/4 cup cooking sherry (optional)

1/2 cup wild rice blend                                         Adobo seasoning

8 oz sliced mushrooms                                        4 tbsp flour

2 tbsp butter


Combine first 4 ingredients in slow cooker on high. Sauté mushrooms in butter until tender. Add to slow cooker. Once soup is hot, add cream of mushroom soup, stirring until well blended. Season to taste with Adobo. Cook on high for 4 hours or low for 6-8 hours. One hour before serving, mix flour with 1/3 cup hot water until dissolved and add to soup to thicken. 30 minutes before serving, add milk and sherry. Per Serving: 373 Cal (35%


10th   Fast – Wed – Slow Cooked Pot Roast, Mashed Pots and Carrots

Slowcooked Roast

1 (10 lb) Roast, cheap cut is fine

1 (10 oz) can cream of mushroom soup or homemade equivalent

1 large onion, sliced

Place roast in a roasting pan. Spread soup on top of roast and place onion on top. Cover tightly with foil. Bake at 250 degrees for one hour and then turn oven down to 225 degrees and cook all day (8-10 hours) or until cooked through. Serve 1/3rd of the roast tonight and save the rest for dinner on Thursday and Friday.



11th    -School Prog – Thurs – BBQ Beef Sand, Cole Slaw

BBQ Beef Sandwiches

1/3rd of the beef roast cooked yesterday 1 bottle bbq sauce 6 hoagie rolls

Add all ingredients except rolls into a slow cooker, set on low and allow to cook 8-10 hours or until done. As it cooks shred meat with a fork. Serve on hoagie rolls.



12th   Off – Cookie Day – FRIDAY – Beef, Bean and Cheese Burritos

Beef, Bean, and Cheese Burritos

Last 3rd of the roast

1 package taco seasoning


1 can refried beans or homemade equivalent

2 C. shredded cheddar cheese

6 burrito size flour tortillas

Place meat in a saucepan, add taco seasoning then cover with water. Bring to a boil, then turn down and simmer about 5 minutes, stirring often and shredding meat as it warms. For serving if there is any liquid left in the meat drain it off. Heat refried beans while meat is cooking. When everything is warmed assemble as burritos.


13th   – Wrapping Party – Appetizer   *******


14th   – Selling Cookies – Honey Glazed Chicken Drumsticks Mashed Potatoes

Honey Glazed Chicken Drumsticks

12 chicken drumsticks 1/2 C. honey 2 cloves garlic, minced fine 1/2 C. soy sauce 4 Tbsp. vegetable oil Remove skin from chicken and cut off all fat. Combine sauce, honey, oil and garlic. Coat chicken pieces. Refrigerate for 2 hours to marinate. Preheat oven to 375 degrees. Line pan with foil. Place chicken on foil and bake 25-45 minutes or until cooked through.



15th     Cookie Party – Appetizers  *****   Frozen Pizza*


16th   – Mom Cooking – 2nd – Chops and Rice (ranch)



17th   -Wed – –  Grilled Cheese and Chicken Noodle Soup


18th     – Book Group – Dad Cooks – Tater Tot Hot Dish


19th   – Friday – Rochester – Pizza


20th   – Coymas – 7 Layer Salad


21st   – Sell Cookies – Mom Cooks – – Chili x 2 (sour cream and Cheese/ green Onions) _



Recipes to try next week

Chopped Chicken:


Whole Chicken-


Pork Chops:



Prok Ribs


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