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)

1 comment:

Alli E. said...

Thanks for sharing! Those look great! One of our all time favorite meals is Creamy Italian chicken that you served at Hyrums blessing!

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