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 Menu: Week 3

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

PostSubject: Menu: Week 3   Sat Jun 06, 2009 9:21 pm

Menu: June 7-June 13

Asian Chicken*
Broccoli, Cauliflower, Carrots Medley (frozen)
Cheese Biscuits*

Steamed Asparagus
Coca-Cola Brownie Cake*

Smoked Sausage Italiano over Angel Hair Pasta*
Garlic Bread

Rotini Chicken Salad*

Salmon Patties*
Cheese grits (instant)

Cheese Quesadillas*
Spanish Rice (mix)

Pork BBQ Sandwiches*
French fries (frozen)

Asian Chicken

1/4 cup soy sauce
4 tsp. sesame oil
4 tsp. honey
1/4 tsp. ginger
1/4 tsp. garlic powder
4 boneless skinless chicken breasts

Combine all ingredients except chicken and microwave for 1 minute on high. Pour over chicken and marinate for 15 minutes in refrigerator. Saute slowly in pan, 5 - 8 minutes on each side, then serve. Serves 4

Cheese Biscuits
2 ¼ cups Bisquick
2/3 cup milk
4 oz. shredded sharp cheddar cheese
Heat oven to 450 degrees. Stir all ingredients only until moistened. Drop by spoonfuls onto ungreased baking sheet. Bake 8-10 minutes or until browned. 9 biscuits.

1 lb. ground chuck, browned and drained
3 cups cooked rice (white or brown, doesn’t matter)
1 can Veg-All, drained
1 large can cream of mushroom soup
3 tbsp. soy sauce
½ tsp/ black pepper
Chow mein noodles
Mix all ingredients (EXCEPT CHOW MEIN NOODLES)and pour into a 13X9” greased baking dish. Bake at 350 degrees for 25 minutes, top with chow mein noodles and bake 5 minutes more. Serves 6.

Coca-Cola Brownie Cake

1 3/4 cups granulated sugar
2 1/2 cups sifted all-purpose flour
1/2 cup (1 stick) butter or margarine
1/2 cup vegetable oil
1 teaspoon baking soda
3 tablespoon cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup Coca-Cola

Brownie Frosting
3 cups confectioners' sugar
1/4 cup butter or margarine
3 tablespoons cocoa
1/3 cup Coca-Cola
1/2 teaspoon vanilla extract
3/4 cup chopped pecans

Combine all ingredients except vanilla extract and Coca-Cola. Blend at low speed
of mixer, then beat 2 minutes at medium speed. Add vanilla extract, blending in
well by hand. Add Coca-Cola and blend well by hand. Pour into greased tube pan.
Bake at 350 degrees F for 50 minutes.

Cool and turn onto cake rack. While cake is still warm to touch, top with
Brownie Frosting.

Frosting: Combine sugar, butter, cocoa, Coca-Cola and vanilla extract in small
bowl. Beat until smooth. Stir in chopped pecans. Spread on warm cake. (May need
to return cake to oven to warm after turning out on rack.)

Smoked Sausage Italiano
1 lb. smoked sausage, sliced
1 onion, sliced
1 green bell pepper, sliced
1 tbsp. Italian seasoning
1 tbsp. minced garlic
1 can (14 oz.) diced tomatoes, undrained
Brown sausage, onions, and peppers in a little olive oil. Add garlic, Italian seasoning, and tomatoes. Simmer for 10 minutes, then serve over hot angel hair pasta.

Rotini Chicken Salad
2 large boneless, skinless chicken breasts, cooked until done and cut into cubes
1 box (16 oz.) rotini pasta, cooked and drained
1-2 tomatoes, diced
4 oz. shredded sharp cheddar cheese
1 stalk celery, diced
3 tbsp. pickle relish
Salt and pepper to taste
5 tbsp. mayonnaise
5 tbsp.. Ranch Dressing
Mix all ingredients together in large dish, adding more mayo and Ranch Dressing as needed.
Cover and chill in refrigerator at least 2 hours before serving. Serves 6.

Salmon Patties
1 can (14 oz.) salmon, drained but reserve 2 tbsp. juice
1 small onion, finely diced
1 tbsp. baking powder
Salt and pepper to taste
1 egg
½ cup bread crumbs or cracker crumbs

Mix salmon, salt and pepper, egg, onion. In a small cup mix reserved salmon juice and baking powder. Mix into salmon. Add bread crumbs and mix lightly. Form into patties and cook in 3 tbsp. oil until brown, about 3 minutes on medium heat on both sides.
Drain on paper towels. Makes about 8 patties.

Cheese Quesadillas
8 8” flour tortillas
8 oz. shredded Mexican cheese, velveeta, or whatever kind of cheese you prefer
In a large lightly oiled skillet place one tortilla in pan, top with 1 oz. cheese on one side. Fold over and flip and brown on other side. Continue until finished with all tortillas and cheese. Cut each one in half and serve. Serves 4.

3-4 lb. Boston Butt
1 onion, sliced
Salt and pepper
Garlic powder
1-2 bottles of your favorite BBQ sauce

Put butt in crockpot, sprinkle with salt, pepper, and garlic powder. Top with onions. Cover and cook on high for 3-4 hours (until meat is falling off the bone). Remove from pot and shred meat, discarding all bones and fat. Return meat to crockpot and pour bbq sauce over all, mix lightly. Cover and cook on high one hour more. Makes enough for about 12 sandwiches.
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