P.S.  Please make sure you comment to let me know how the embedded google Calendar is working for you.   Thanks Million!

If you are unable to access longer recipes try going to my Menu Planning Calendar directly.

https://www.google.com/calendar/embed?src=cc7g3k4mq73k1ruqq6r7tamhkk%40group.calendar.google.com&ctz=America/Chicago

Recipes for next time:

Chicken wih Mushroom Artichoke Sautee

Peppermint Patty Cupcakes

Baked Potato Soup

Hot Fudge Cake

Easy Irish Soda Bread

Baked Ziti Casserole

February 12th   – February 26, 2012

12th – Smothered Hamburger Steak/ Mashed Potatoes/ Veggie

13th – working late – Easy Chicken and Rice

14th – Baked Shrimp Scampi / Baked Potato / Veggie

15th – (Wed – Surgery) Crab Salad Croissants – Simple Delicious Cookbook pg 62

16th – Spaghetti

17th – (Friday Movie Night) Tacos for a Crowd

18th – Chilli (crockpot)

19th –  Pecan Crusted Salmon – Creamy Italian Noodles  – Green Beans

20th –  (Monday) Slow Cooker Fajitas (8-9 hours)

21st –  (Tuesday) – Sausage Gravy and Biscuits , Scrambled Eggs, Bacon

22nd – Chicken Broccoli and Rice (quick meal) – Salad

23rd – Bruschette Chicken Bake /Salad/ Veggie  

24th – (Friday Movie Night) White Castle Sliders and Fries

25th – Crustless Quiche, Sausage, Cantloupe and Biscuits

26th – Quick Baked Cod/ Rice / Carrots

Recipes to Try:

Oven Baked Fries
In and Out Burgers
Movie Night Ideas

Menu – 1/16 – 1/29/12

Monday –  January 16th – Creamy Chicken Breasts, Rice, Spinach, Salad

Tuesday – 17th –Italian-Dijon Tilapia/ Stuffing /Lemon Butter Broccoli (E-mealz Aldi 411)

Wed – 18th – Chicken Sausage Soup/ Bread  (E-mealz Aldi 411)

Thurs – 19th – Beef Stroganoff with Green Beans 

Beef Stroganoff

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)
1 pkg egg noodles
1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

Boil noodles while preparing meat mixture. Serve stroganoff over cooked noodles. Serve with steamed peas

Friday – 20th – Ranch Burgers – Ceasar Salad – (E-mealz Aldi 411)

Saturday – 21st – Slow Cooker Fajitas (8-9 hours) 

Sunday – 22nd – Cindy’s Beef Stew, Salad, Peaches

Monday – 23rd –  (work late) – Easy Pot Roast with Vegetables

Tuesday – 24th – Mac and Cheese/ Brats

Wednesday – 25th – Fried Eggs and Bacon

Thursday – 26th – (Book Group) – Chef Salad

Friday – 27th – French Bread Pizza

Saturday – 28th – Corn Chowder- Taste of Home COokbook – page 65

Sunday – 29th – Meatloaf / Mashed Potatoes/ Corn

For Next Menu: 

Sausage Potato Soup

Pizza Burgers

Tortilla Soup

Spaghetti Pie

http://www.tasteofhome.com/recipes/Country-Cabbage-Soup  (good – add 2 cups of beef broth to the recipe and mixed vegetables)

http://www.101cookbooks.com/archives/001563.html

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday.  Wondering how much I spent when buying groceries for this menu??  Check out my grocery budget post. 

I am also busy this week again working on completing my grand cleaning plan.   Last week was not a normal week, but time to get back to getting things done around here.  It makes me feel so good to have my menu ready to go.

Wishing you all a wonderful week!!!

Happy Cooking!!

28th – Baked Ravioli

29th – Leftover Turkey Soup

30th – Turkey Biscuit Potpie

1st – Chicken Divan – Steamed White Rice – Mandarin Spinach Salad (Emealz 404)

2nd – (Friday)  – Monte Crisco Sandwich, Apples and Chips (Emealz 405)

3rd – Pecan Crusted Salmon/(Very Good Add to Site) Garden Vegetables/ Crusty Bread

4th – Loaded Baked Potato Soup

5th – (working Late) Easy Chicken and Rice – Corn

6th – (Working Late)

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

7th – Tortellini and Sausage Soup – garlic bread (Emealz 405)

8th – Three Cheese Baked Pasta – Salad – Garlic Bread (Emealz 404)

9th – (Friday) – Papa Murphy’s Pizza

10th –   Cheesy Chicke and Rice Casserole  & Veggie

11th – Leftovers

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!!

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

Green Bean Casserole

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!!

Sat – Rotis. Chicken, Risotta, Corn (House Warming party)

Sun – Pioneer Woman Roast  – Blueberry Coobler  (both very good – add to site)

24 (working late) – Stuffed Green Peppers

6 large green peppers
1 lb. lean ground beef
1/4 cup onion, finely chopped
1 (16 ounce) can of diced tomatoes
1 (16 ounce) can tomato sauce
1 tsp. basil
1 tsp. oregano
salt and black pepper to taste
1 bag of instant white rice
1 cup shredded cheddar cheese     

Brown your ground beef and chopped onion in a large skillet on low. While it’s browning cut the tops off of each pepper. Rinse the seeds out from the inside cavity. Place in a baking dish. Boil your white rice according to package directions, drain out the water. In a large bowl combine: diced tomatoes, tomato sauce, basil, oregano, salt, black pepper and rice. Stir in the ground beef and onion mixture.

Let them cool. Wrap each individual pepper in plastic wrap. Place 4 at a time into a 1 gallon sized zipper closure bag. Label and freeze. They will keep up to 6 months in the freezer. When you are ready to use, defrost them in the microwave and then microwave reheat them for 5 minutes. Remove from microwave and sprinkle with some fresh cheese. Instant dinner on a busy night

25 (MPTP) – Beef Vegetable Soup – (Fix it and Forget it Book – pg 133) crock 8-10 hours)

26 (Tommy’s Birthday) Mom’s Mac& Cheese – Sausage – corn

27 Breaded Pork Chops – Spaetzel – Carrots – Pg20 –  Simple and Del.

28 (Friday) White Castle Sliders and Fries

29 (Date Night – Play) Slow Cooker Beef Stew

2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, peeled and cubed
4 carrots, sliced
1 stalk celery, chopped

Place meat in slow cooker. In a small bowl, mix together the flour, salt and pepper; pour over meat and stir to coat. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots and celery. Cover. Cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. Serves: 6.

1 package (16 oz) hot dogs
1 tbls vegetable oil
1/2 cup ketchup
1 tbls brwon sugar
2 tsp Worchestershire Sauce
1/2 tsp spicy brown mustard
Dash Liquid Smoke, optional
6 Hamburger buns

Cut each hot dog into eight strips. In a large skillet, saute hot dogs in oil until goden brown.

Stir in ketchup, brown sugar, Worchestshire sacue, mustard and Liquid smoke if desired; heat through. Serve on buns. Yield 6 servings. Tip: Use your favorite bottle barbecue sauce for even quicker treat!!!  

1 – Sausage Rice Casserole/ Veggie/ Salad

2 – HASH BROWN SOUP/ Biscuits
1 sauteed onion (from freezer)
3 cans chicken broth
1 large bag frozen hash browns
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cups milk
1 pound Velveeta cheese

Combine sauted onion and broth, bring to boil. Add hash browns, bring to boil. Add soups (don’t dilute) and milk, bring to boil. Add Cheese. Heat until cheese melts. Optional, serve with bacon bits on top.
This is one of my family’s favorite recipes and it is quick and easy! – Menus4moms.com

3 – Beef Enchiladas/ Spanish Rice

4 (Tommy Family Party) – Sloppy Joes/ Chips/

5  Tommy Friends Party/Halloween party  – Pizza

6 – Chicken Fried Steak, Mashed potatoes, Corn

Recipes to Try in the Future:

Pesto Chicken Tortellini Soup 

Simple Chicken and Dumplings

Dutch Oven Recipes to Try:

http://www.foodnetwork.com/recipes/paula-deen/bbq-pork-sandwich-recipe/index.html

http://www.foodnetwork.com/recipes/food-network-kitchens/beef-stew-recipe2/index.html

http://lubbockonline.com/stories/031908/liv_259266577.shtml

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!!

Week # 1: 8/28/11 – 9/04/11

Sunday 28th –  Baked Pork Chops With Rice / Vegetables

Mon, 29th – Parmesan Crusted Chicken/ Baked Potato/ Beans

Tues, 30th – (working later) Echiladas, Chips and Salsa, with Spanish Rice

Wed, 31st  – Chicken Tender Salad/Apricot English Muffins (e-mealz -336)

Thurs, Sept 1st (meet the teacher 4:30 to 6:30)  – Chicken Salad Croissants/ Cukes/ Grapes

Friday – 2nd (off) Chicken and Noodles – Carrots and Peas

Sat, 3rd – BBQ Chicken Legs – Mac and Cheese – Vegetable

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce

Sun, 4th – Pork Roast with Sweet Mustard Glaze – Green Beans and Spinach Salad   (Emealz-392)

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday.

Happy Cooking!!