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

skewers

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!)