Menu 1/3/09 – 1/17/09

Start the new year off right by planning your meals.  It will save you time and money.   Stop by Organizing Junkie to browse through other particpants Menus.

Saturday- 3rd – Honey Glazed Chicken Drumsticks/Cheesy Rice/ Vegetable

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.


Sun – Roast/Mashed Pots/ Vegetable

Mon – Spaghetti

Tues – Beef Stroganoff

Wed – Chicken Tortilla Soup – Six-Can Chicken Tortilla Soup

1 15-ounce can whole kernel corn, drained (substitute yellow hominy)
2 14.5-ounce cans regular chicken broth (or 3 cups homemade chicken stock)
1 10-ounce can chunk chicken (or 1 1/2 cups leftover chicken)
1 15-ounce can black beans
1 10-ounce can diced tomatoes with green chile peppers, drained

Pour corn, chicken broth, chunk chicken, beans and tomatoes with peppers into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips, and top with shredded Cheddar cheese. Serves: 6.

Thurs – Chicken, Ham and Rice Casserole / Broccolli

Fri – BBQ Pork Sandwiches / Fries

Sat – Cornish Game Hens w/ Bacon Rice Stuffing / Brocolli

Cornish Game Hens with Bacon Rice Stuffing

3 Cornish Game Hens
1 stick margarine
4 cups cooked long grain rice
4 stalks celery, sliced
1/4 cup chopped fresh parsley
1/3 cup butter or margarine, melted
1/4 cup white wine or chicken broth
1 medium onion, chopped
1 lb. crisply cooked bacon, cut into 1″ pieces
1/4 t. salt
1/4 t. pepper

In large bowl, stir together all ingredients except the game hens and the stick of margarine. Stuff each hen with the stuffing mixture and place in a roasting pan, any extra stuffing may be placed around the birds. Bake at 350 degrees for about an hour or until birds are done.

Sun – Sausage Lentil Soup

 Sausage Lentil Soup

  • 1 lb. smoked sausage, sliced
  • 1 lb. (about 2 cups) dried lentils, rinsed and drained
  • 1 cup ham, diced
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 1/2 Tsp thyme
  • 1/4 Tsp pepper
  • 1/4 Tsp cumin
  • 1 bay leaf
  • 2 cans (14.5 oz. each) beef broth
  • 2 cans (14.5 oz. each) chicken broth
  • 2 cups spinach, coarsely chopped

Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach wilts. Remove and discard bay leaf.

Mon – MPTP – Egg Rolls

Tues – Hamburger Veg Soup

Hamburger Vegetable Soup

1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup uncooked elbow macaroni

Place ground beef in a sauté pan and brown over medium heat. Remove from stove, drain and set aside. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.* Add browned ground beef, stir and serve. Serves: 4.

*Note: If you plan for this to simmer for a while, cook the pasta in a separate pot, rinse and set aside. Add pasta just before serving. If allowed to simmer with soup, pasta may turn to mush.

Wed – Crab Alfredo

Thurs- Chicken and Rice Casserole / Veg

Fri – Hamburgers and Fries

Sat – Meatloaf/Mashed Pots

2 thoughts on “

  1. I copied a few of your recipes and can’t wait to try them.  I’ve never made cornish game hen, but remember my mom making them years ago.  That may be dinner tomorrow!

  2. Re: Tortilla Soup – You might try substituting the can of corn for a can of yellow hominy. IF you can find hominy in your store. I live in The South and it’s easy to find. But, I have to admit . . . I don’t remember seeing it in the stores in California before I moved here.

    If you’ve never had hominy, it’s a puffed up HUGE kernel of corn and has a corn taste. It’s more of an authentic Mexican flavor than corn. I DO use corn in my Mexican casseroles, sometimes. Just depends on my mood!!! LOL

    I haven’t fixed Cornish Hens in eons!

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