Wednesday, March 17, 2010

Week #2 Recipes

Menu  *serving suggestions
1.  Crock-pot:  Beef Stew *green beans
2.  Meatless:  Potato Soup *salad
3.  Chicken:  Italian Turkey Burgers *rice, fresh veggies
4.  Beef:  Beef Enchiladas *corn
5.  Easy:  Easy Parmesan Garlic Chicken *broccoli
6.  Light:  Chicken Pasta Salad *bread

1.  Beef Stew
(Julie Nance shared this recipe at Enrichment in Ohio)

2 cups water
1 pkg. beef stew mix
1 can cream of celery soup
1 lb. stewing meat, browned
4-5 medium potatoes, peeled and cubed
1 cup sliced celery
1 cup sliced carrots
1 onion, chopped

Combine water, beef stew mix and cream soup in slow cooker.  Brown the meat.  Add remaining ingredients and cook on low 6-8 hours or high 3-4 hours.  Serve with homemade bread or rolls.  Perfect for after church!  

2. Potato Soup
(Kristie Midgley, recipe exchange in Ohio)

6 chicken bouillon cubes
6 cups water
1 tbs.  parsley
1 tbs. diced minced onions
6 large potatoes, peeled, cubed
1 can evaporated milk
1 cube melted butter 
1/2 cup flour
1 cup grated cheese

Simmer water, cubes, parsley, onion, potatoes- 2 hours.  Then add canned milk.  In a separate pan- melt butter and blend in flour (makes a paste) for about 5 min.  Add to soup.

3.  Italian Turkey Burgers
(Taste of Home)

1/4 cup canned crushed tomatoes
2 tbs. grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey 
8 slices Italian bread, toasted
1/2 cup meatless spaghetti sauce, warmed

  • In a large bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick oval-shape patties.
  • Coat grill rack with cooking spray before starting the grill. Grill patties, uncovered, over medium heat for 6-8 minutes on each side or until a meat thermometer reaches 165° and juices run clear.
  • Place a patty on each of four slices of bread. Drizzle with spaghetti sauce; top with remaining bread. Yield: 4 servings.

4.  Bean and Beef Enchiladas
(one of my mom's recipes)

1 lb. ground beef
1 can refried beans
1 can enchiladas sauce (we like mild)
1 can olives
1 can cream of mushroom soup
corn tortillas
grated moterey-jack cheese

Brown the ground beef. Add the beans to the ground beef.  Spoon beef/bean mixture into tortillas, roll them up and place in a 9 x13 inch baking dish.  In a separate bowl mix cream of mushroom soup and enchiladas sauce together.  Pour sauce over wrapped tortillas.  Top with grated cheese and olives.  Bake at 350 degrees for about 20-30 minutes.  

5. Easy Parmesan Garlic Chicken

1/2 cup grated parmesan cheese
1 envelope Italian Salad Dressing Mix
1/2 tsp.  garlic powder
6 boneless skinless chicken breast halves

1.  Mix cheese, salad dressing mix and garlic powder.
2. Moisten chicken with water; coat with cheese mixture.
3.  Bake at 400 degrees for 20 to 25 minutes or until chicken is cooked through.  

6.  Pasta Chicken Salad
(Trudi Griffin, Enrichment in St. George)

This recipe makes a lot of food.  Either invite someone to dinner or make 1/2 the recipe.  

8 cups chicken, cooked and cut into bite size pieces
4 cups BowTie pasta, cooked according to package directions
1 1/2 tsp. salt
1/4 tsp. pepper
4 tbs. green onion chopped
2 (8 oz.) bottles of Kraft cole slaw dressing
2 cups mayo
2 dashes of Thyme
2 pinches of Ginger
stir the above ingredients together and refridgerate overnight.  

Stir in: 
2 cups celery diced
4 cups red grapes, halved
2 (20 oz.) cans pineapple tidbits
1/2 cup slivered almonds

Week #2  Shopping List

1 lb. stewing meat
1 lb. ground turkey
1 lb. 90% lean ground beef
boneless skinless chicken breasts (enough for 2 meals)

11 medium potatoes,
celery (1 cup)
1 onion
green onion
red grapes
*fruit for breakfast or lunch
*romaine lettuce
*tomatoes for salad + any other veggies for salad

garlic powder
dried oregano
flour (1/2 cup)
dried minced onion (1 tbs)
parsley (1 tbs)
chicken bullion cubes (need 6)
beef Stew mix (seasoning packet)
1 envelope good seasons italian salad dressing mix
1 can cream of celery soup
1 can cream of mushroom soup
1 can olives
*cans of corn
*cans of green beans
1 can evaporated milk
spaghetti sauce
pineapple tidbits
1 can refried beans
1 can mild enchiladas sauce
kraft cole slaw dressing (the recipe calls for 2 bottles but it makes a lot,  if you are not having company come I would half the recipe)
Mayo (I use light)
*brown rice
*snacks for the week
*any needed breakfast/lunch items

slivered almonds (1/2 cup)

bow tie pasta
corn tortillas

1 cube butter
cheddar cheese
monterey jack cheese
parmesan cheese

Italian bread or French bread
*bread or rolls (if you don't plan to make them at home)

Saturday, March 13, 2010

Week #1

Menu  *serving suggestions
1.  Crock-pot:  Crock-pot Bean and Beef Chili *salad, cheese, sour cream, tomatoes
2.  Meatless:  3 Cheese Pesto Pizza *fruit, carrots, and celery
3.  Chicken:  Honey and Spice Chicken Kebobs *rice pilaf, corn
4.  Beef:  Glazed Meatloaf and Mashed Potatoes  * cooked carrots, salad
5.  Easy:  Mustard Glazed Salmon  *brown rice, squash, broccoli
6.  Light:  Chicken Almond Pitas  *fresh fruit and veggies

1.  Crock-pot Bean and Beef Chili
(recipe from Beth Ashton)

1 pound lean ground beef
1 large onion, chopped
1/4 green bell pepper, chopped
2 garlic cloves, pressed
1 can red or pinto beans, rinsed and drained
1 or part of jalepeno pepper (you can remove seeds), chopped
1 can diced peeled tomatoes
1 can tomato sauce
3 to 4 tablespoons chili powder
1 1/2 tablespoon ground cumin
shredded Monterey Jack or Cheddar cheese, chopped green onions, chopped tomatoes, sour cream, for serving.  

1.  In large skillet, cook the beef, onion, bell pepper, and garlic over med-high heat, stirring, until the beef in browned 6-8 minutes.  Drain off any fat.  Turn into a 5-quart electric slow cooker.  Add the beans, jalepeno pepper, tomatoes with their liquid, tomato sauce, chili powder, and cumin.  Mix well.  

2.  Cover and cook on the low heat setting 4-5 hours or until serving.  Serve topped with cheese, green onions, tomatoes, sour cream as desired.  (Frito or corn tortilla chips are also a great on top)

2.  Three-Cheese Pesto Pizza
(Grandma Feller sent me a subscription to Taste of home magazine, I found this recipe in Taste of Home and we have made this yummy pizza many times.)

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 tablespoon olive or vegetable oil
1 pre-baked Italian pizza crust
1/2 prepared pesto sauce
1/2 cup chopped ripe olives
1 cup crumbled feta cheese
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
2 plum tomatoes, thinly sliced

In a skillet, saute onion and red pepper in oil until tender.  Place crust on an un-greased 12-in. pizza pan; spread with pesto.  Top with onion mixture, olives, cheeses and tomatoes.  Bake at 400 degrees for 15-20 minutes or until cheese is melted.  

3.  Honey and Spice Chicken Kebobs
(Katy Hedrick brought kebobs when Spencer was born.  It has been a favorite ever since!)

1 medium bell pepper cut into 1" squares
4 boneless, skinless chicken breasts
1 8 oz. can pineapple chunks, drained
1/2 cup Heinz 57 Sauce
1/4 cup honey

Mix Heinz 57 sauce and honey in a bowl, set aside.  Cut chicken into 1" wide strips.  Put bell pepper, pineapple, and chicken on skewers.  Put strips on, starting at one end of strip in a zig zag, back and forth pattern.  Cook on grill, waiting o brush with sauce until partially cooked so that sauce will not burn.  (you can also cook them under the broiler in your oven)

4.  Glazed Meatloaf
(another Taste of Home favorite)

2 eggs, beaten
2/3 cup milk
1 1/2 cups shredded cheddar cheese
1 cup crushed saltines (about 30 crackers)
1 cup finely shredded carrots
1/2 cup finely chopped onions
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 pounds lean ground beef
1/2 cup ketchup
1/2 cup packed brown sugar
2 tablespoons Dijon mustard

In a large bowl, combine the eggs, milk, cheese, saltines, carrots, onion, salt, garlic powder and pepper.  Crumble beef over mixture and mix well.  Shape into a loaf.  Place in a greased 13 x 9 inch baking dish.  Bake uncovered at 350 degrees for 50 minutes.  

For glaze, in a small saucepan, bring the brown sugar, ketchup and mustard to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Spoon over meat loaf.

5.  Mustard Glazed Salmon
(Saving dinner)

6 salmon fillets 
6 tablespoons honey mustard
1/4 cup green onions, finely chopped

Preheat oven to 350 degrees.  In a shallow baking dish, place your fish and top with honey mustard  (1 tablespoon per fillet).  Bake for 15 minutes or longer, depending on the thickness of the fish and when fish flakes easily with a fork.  Top with green onions before serving.  

6.  Chicken Almond Pita Sandwiches
(Lion House Entertaining)

1 8-ounce package cream cheese, softened
1/2 cup mayonnaise
3 tablespoons milk
1 teaspoon lemon juice
3 cups chicken, cooked and diced
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
3 tablespoons green onion, chopped
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup slivered almonds
3 large pieces pita bread, halved
alfalfa sprouts (optional)

In a mixing bowl, beat cream cheese, mayo, milk, and lemon juice until smooth.  Stir in cooked chicken, red and green peppers, green onion, mustard, salt, and pepper.  Refrigerate.  

Just before serving, stir in almonds.  Spoon about 1/2 to 3/4 cup filling into each pita half.  Top with sprouts, if desired.  Makes 3 to 6 servings.  (It feeds our family of 7!)
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