Menu – 11/13 – 11/27/11
Recipes from last week that were a hit included the following:
Chicken Fried Steak, Mashed potatoes, Corn
Crab Salad Crossiants – Chips (simple Delicius Cookbook – 62)
Chicken and Dumplings
Beef Stew in Dutch Oven
Sunday, 13th – Lasagna Roll Ups – Salad – Garlic Bread
Monday, 14th (working late) – Parmesan Crusted Chicken, Rice and Green Beans
Parmesan Crusted Chicken
3 chicken breasts, thawed, halved and pounded
2/3 Cups mayo
1/3 cups grated Parmesan
5 tsp Italian Bread Crumbs
Combine Mayo and Cheese. Spread on chicken then sprinkle with bread crumbs. Bake at 425 for 20 minutes.
Tuesday, 15th (Book Group) –
Duggar Family Tater Tot Dish
1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans
Add Mixed Veggies to meat before doing rest of recipe.
Wednesday, 16th – Creamy Beef Strognaoff – Peas
Thursday, 17th (Book Group) – Easy Chicken and Rice – Corn
Friday, 18th – Pizza Hamburgers – green beans – corn muffins – E-Mealz 402
Saturday, 19th – Split Pea Soup – Biscuits
Sunday, 20th – Honey Roasted Pork Loin – Mashed Potatoes – Corn
Monday, 21th (Pampered Chef Party)
Sausage Stuffed Mushrooms (*New Recipe)
Hot Artichoke Dip (PW Cookbook – pg 30)
Seafood Dip
Veggie Tray
Truffles?? (buy ingredients)
Tuesday, 22nd – Loaded Baked Potato Soup
Wednesday, 23rd – Seafood Alfredo – Garlic Bread
Thursday, 24th (Thanksgiving)
Simple Turkey
Notes: Turkey is on sale this time of year for around 89 cents a pound in my area. However I urge you to look for a grocery store that will give you a free turkey in exchange for purchasing a certain amount of groceries. This will help your bill greatly.
1 14-15 pound turkey
1 stick margarine, softened
Bay leaves
Adobo, to taste
1 carrot, chunked
1 stalk celery, chunked
1 onion, quartered
1 green apple, quartered
½ C. water
Heat oven to 500 degrees. Wash the turkey and pat dry (save the bags of parts for your gravy). In the turkey cavity place all your vegetables. Separate the skin carefully from the turkey and place bay leaves and slices of half of the margarine under the skin. Rub the outside of the turkey with the rest of the margarine. Season to taste with adobo. Place turkey breast side up in a roasting pan. Put water in pan around the bird not over, you don’t want to wash away the margarine or seasoning. Cover turkey tightly with foil, removing the foil about 1 hour before turkey is done to brown the skin. Cook turkey at 500 degrees for 30 minutes, turn oven down to 325 and cook for 3-4 hours or until done, a meat thermometer inserted into the thigh without touching the bone should read 180 degrees when bird is fully cooked. Let turkey rest for 30 minutes before serving.
Stuffing-Dressed Up
2 boxes of stuffing mix like Stove top
1 huge onion, sauteed
4 stalks celery, sauteed
1 lb. sausage, cooked
Prepare stuffing according to package directions, before serving stir in other ingredients.
Gravy – Jarred
Dilly Mashed Potatoes – Good Add To Site!
2 pounds Yukon gold potatoes, peeled and cubed
2.3 cup 4% cottage cheese
1.3 cups shredded cheddar cheese
2 tsp butter (I actually used 2 TBS when I made it ..OOPS!)
1/2 tsp dill weed
1/2 tsp salt
Cook potatoes in water, cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender, drain.
Transfer to a large mixing bowl. Add the cheeses, butter, dill and salt. beat until smooth and fluffy. Yield: 6 servings
Friday, 25th – Leftovers
Saturday, 26th- Pecan Crusted Salmon/(Very Good Add to Site) Garden Vegetables/ Crusty Bread
Sunday, 27th – Unstuffed Cabbage
For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday.
Wishing you all a wonderful week!!!
Happy Cooking!!
