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 Menu: Week 1

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Posts : 320
Join date : 2009-04-27
Age : 60
Location : South Carolina

PostSubject: Menu: Week 1   Wed May 20, 2009 1:46 pm


Potato Salad
corn on the cob


Chicken and Noodles *
Herb Biscuits*


Magic Quiche*


Burger Layer Cake*
Mashed Potatoes
Green Beans


Homestyle Chicken*
Squash Casserole*
steamed broccoli


Garlic Shrimp with Angel hair *


Italian Hot Dogs*
Chocolate Chip Snack Cake*

* recipe below

Chicken and Noodles

1 bag (12 oz.) egg noodles, I prefer NO Yolks
2-3 boneless skinless chicken breasts
1 can (14 oz.) sliced carrots, drained
2 stalks celery, sliced
3 chicken bouillon cubes
3 tbsp. dried minced onion
salt and pepper
chopped parsley

In a 5 qt. pot, put a generous amount of salt and pepper, dried minced onions, bouillon cubes, celery, chicken, fill up with water and bring to a boil. Boil about 45 minutes, until chicken is tender, adding water as needed.
Remove chicken from broth when done and cut into chunks. Add chicken chunks back to broth, add uncooked noodles and carrots, bring to a boil, lower heat and simmer for 10 minutes (until noodles are done)
Serves 6.

Herb Biscuits

1 cup Bisquick
1 tbsp. chopped chives, rosemary, thyme, dill, or parsley
1/4 tsp. pepper
3/4 cup milk

Heat oven to 450 degrees. Combine all ingredients in a bowl until soft dough forms. Knead on surface sprinkled with baking mix until dough holds together well. Roll dough to 1/2 inch thickness, cut out with 2" round cutter. Place biscuits on ungreased baking sheet and bake for 12 minutes or until brown. Makes 12 biscuits.


Cheddar Sage: Mix 3/4 cup shredded sharp cheddar cheese and 1 tbsp. chopped sage into mix. Prepare as above.

Pumpkin Pie Spice: Omit herbs, mix in 1/2 cup chopped walnuts, and 2 tsp. pumpkin pie spice into baking mix. Reduce milk to 1/2 cup and stir 1 cup canned pure pumpkin and the milk into baking mix, prepare as above.

Bacon Corn: Reduce baking mix to 2 1/4 cups. Dice 4 slices cooked bacon, add to baking mix with 1/3 cup yellow cornmeal and 1/2 tsp. pepper.Prepare as above.

Magic Quiche

1 package (10-12 oz.) frozen broccoli, thawed and drained
1/2 cup chopped onion
1 can (10 oz.) chunk chicken or turkey, drained
1 small (4 oz.) can sliced mushrooms, drained
1 small can green chilies, drained (optional)
4 eggs
1/4 cup flour
3/4 cup shredded Monterey Jack Cheese
3/4 cup shredded mozzarella cheese
1 1/2 cups milk

Saute onion in a little butter until soft. Add broccoli, mushroom, chilies, chicken and mix together. Divide between two greased 9" pie pans. Beat eggs and flour together and mix with the cheeses. Pour over ingredients in pie pans/ Bake at 400 degrees until set and lightly browned (about 30- 40 minutes) Cool 5-10 minutes, cut and serve. Serves 4-8.

Burger Layer Cake

2 eggs, lightly beaten
2 tbsp. catsup
3/4 cup bread crumbs
2 tsp. salt
6 tsp. worchestershire sauce
2 lbs. ground beef
2 tbsp. canola oil
1 1/2 cups sliced onions
1 cup diced green bell pepper
1 (4 oz.) can sliced mushrooms, drained
1 tomato, diced

Preheat oven to 450 degrees. Combine eggs, catsup, bread crumbs, 1/ 1/2 tsp. of salt, 5 tsp. of Worchestershire sauce. Add meat, lightly mix. Divide mixture in half and shape each half into 8" rounds. Place on a lightly greased jelly roll pan or a large flat low rimmed cookie sheet. Bake 10 minutes. Heat oil in skillet, Add onions, green peppers, mushrooms, saute 5 minutes. Add diced tomato, 1 tsp. of remaining worchestershire sauce, and remaining 1/2 tsp. salt. Cook 2 mins. longer. To serve, Sandwich half of the vegetables between the two meat rounds. Top with remaining vegetables. Serve in wedges. Serves 6.

Homestyle Chicken

1/3 cup flour
1 1/2 tsp. low sodium seasoning salt
1/2 tsp. garlic pepper
1 1/2 lbs. boneless skinless chicken breasts or thighs
1/4 cup milk
1 tsp. olive oil

Spray foil lined 15X10X1" baking pan with non stick cooking spray.
Mix flour, seasoning salt, and garlic pepper in a shallow dish.
Moisten chicken with milk, Dredge in flour mixture and place on prepared pan. Drizzle with olive oil. Bake @ 425 degrees for 20 minutes or until chicken is done, turning once. Serves 6.

Squash Casserole

4-6 yellow squashes, thinly sliced
1 small onion, diced
1/2 stick margarine or butter
1 cup shredded sharp cheddar cheese
1 sleeve (about 20 crackers) crushed saltine crackers
salt and pepper to taste

Cook squash with onions and butter until tender (about 14 minutes), drain. Mix cooked squash with crackers and cheese, add salt and pepper to taste. Put in greased 2 qt. casserole dish and bake(uncovered) at 350 degrees for about 30 minutes. Serves 4-6.

Garlic Shrimp with Angel Hair

12 oz. Angel hair pasta
2 1/2 tbsp. butter
2 tbsp. olive oil
2 tbsp. minced garlic
1 lb. peeled, deveined large shrimp, thawed if frozen
1 tbsp. lemon zest
1/4 tsp. each salt and crushed red pepper
1/4 cup lemon juice
1/3 cup chopped parsley

Cook pasta as directed, reserving about 1 cup of the cooking water before draining. Heat 2 tbsp butter and oil in a large nonstick skillet over medium high heat, add garlic and cook over medium low heat 30 seconds or until fragrant. Add shrimp, lemon zest, salt and crushed red pepper. Saute over medium heat 3-5 minutes until shrimp is just cooked through. Stir in lemon juice and remove from heat. Pour over drained pasta, add remaining 1/2 tbsp. butter, the parsley, and 1/2 cup of the cooking water(more if desired) Toss to mix and coat. Serves 4.


3 hot dogs, sliced into 1-inch pieces
1/2 green pepper, sliced
1 tbsp. tomato paste
1/4 c. water
1/4 tsp. pepper
1 lg. potato
1 onion, sliced
2 tbsp. oil
1 tsp. garlic salt
1/8 tsp. cayenne pepper

Peel potato and slice into pieces. Heat oil in frying pan, add potatoes and cook until tender. Add onions and peppers, cook until soft. Add spices, sliced hot dogs, water and paste. Simmer all together. Serve on Italian rolls. Serves 4.

Chocolate Chip Snack Cake

1 3/4 cups box (18.25 oz.) supermoist yellow cake mix
1/2 cup sour cream
3 tbsp. butter or margarine, melted
1/4 cup water
1 egg
1 1/4 cup semisweet chocolate chips
1/2 tsp. vegetable oil

Heat oven to 350 degrees. Spray bottom and sides of a 8 or 9" pan with nonstick cooking spray. In a large bowl, beat cake mix, sour cream, water, melted butter, and egg on low for 30 seconds. Beat on medium for 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread batter evenly in prepared pan. Bake 25-35 minutes, cool completely.
In a small microwavable bowl, microwave 1/2 cup of the chocolate chips with the oil on high, stirring every 15 seconds until melted. Drizzle over top of cake. Sprinkle with remaining chocolate chips. Serves 6.
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