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 Menu: Week 4

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Posts : 320
Join date : 2009-04-27
Age : 61
Location : South Carolina

Menu: Week 4 Empty
PostSubject: Menu: Week 4   Menu: Week 4 Icon_minitimeSat Jun 13, 2009 5:14 pm

Menu : June 14-June 20

Onion Pan Fried Pork Chops*
Almond Wild Rice*
Green Beans

Chicken Enchilada Casserole*
Dee’s Mexican Rice*

Shrimp Vera Cruz*
Oven Browned Potatoes*

Texas Spaghetti*
Garlic Bread

Vegetarian Stuffed Peppers*
Lima Bean Casserole*

Creamy Crab and Pasta Salad*
Vidalia Onion Patties*

Angel Chicken*
Broiled Tomatoes Parmesan*

Onion Pan-Fried Pork Chops

1 (1 ounce) envelope dry onion soup mix
2 pork chops
1/4 cup all-purpose flour
1 cup olive oil for frying

Before opening the onion soup mix, use your hands to crush the larger bits of
onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a
pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in
the onion soup mixture, and shake off the excess. Carefully place in the hot
oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

Almond Wild Rice

5 1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter or margarine, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
In a skillet, saute the almonds in remaining butter until lightly browned. In a
serving bowl, combine the wild rice, brown rice, raisin mixture, almonds,
parsley, salt and pepper. Servings: 10

Chicken Enchilada Casserole
Servings: 12

1 (16 oz) container sour cream
1 (16 oz) jar salsa
1 can cream of chicken soup
1/4 cup diced onion
1 (8 oz) can chili beans, drained
6 (12-inch) flour tortillas, cut into strips
6 chicken breast halves, cooked and shredded
4 cups shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans. Layer the bottom of a 13x9-inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 cheddar cheese. Repeat layering with remaining ingredients. Bake in the preheated oven for 20 to 30 minutes, or until golden and bubbly.

Dee's Mexican Rice

1 tablespoon vegetable oil
1 teaspoon ground turmeric
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
2 teaspoons paprika
1 pinch red pepper flakes
1 pinch cayenne pepper
3 green onions
1 green bell pepper, chopped
1 cup pre-cooked corn kernels
2 small tomatoes, diced
1/4 cup ketchup
2 cups cooked rice
salt to taste

Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander,
paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
Add rice and stir until heated thoroughly. Salt to taste.Serves 4.


Yield: 4 servings


- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- One 14 to 15 ounce can stewed tomatoes with juice
- 2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon chopped pickled jalapeno pepper
- 1 small green or red bell pepper, cored, seeded, and cut into short, thin strips
- 1 pound medium shrimp in the shell, peeled and deveined (about 12 ounces after peeling)
- 1 tablespoon cornstarch
- 1/4 cup coarsely chopped cilantro
- 2 cups hot cooked brown or white rice
- 1 lime, cut in wedges (optional)


Heat the oil in a large non-stick skillet over medium heat.
Saute the onion and garlic until tender, about 5 minutes.
Add the tomatoes with their liquid and the jalapeno pepper;
simmer 10 minutes.
Add the pepper strips and shrimp; cook until
the shrimp are opaque, about 5 minutes.
Stir the cornstarch into 1 tablespoon water in a small bowl;
add to the skillet. Stir and cook until the sauce thickens,
about 1 minute. Stir in the cilantro.
Divide the hot rice among 4 bowls; pour 1/4 of shrimp and
vegetables into each bowl. Garnish with lime wedges, if desired.

Oven Browned Potatoes

6 large potatoes, peeled and cubed
6 tbsp. melted butter
2 chicken or beef bouillon cubes
salt and pepper
juice of 1/2 lemon
HOT water

Put potatoes in single layer in a greased baking dish. Sprinkle with salt and pepper, pour melted butter over potatoes and toss to coat. Add Lemon juice and enough water to almost cover potatoes, add bouillon cubes and stir to dissolve them. Bake , uncovered, at 375 degrees for 1 hour and 15 minutes or until potatoes are cooked and lightly browned. Serves 6.

Texas Spaghetti

45 min | 15 min prep


2 lbs ground sirloin
1 onion, chopped
2 (10 3/4 ounce) cans tomato soup, undiluted
1 green pepper, chopped
1 (16 ounce) package egg noodles or spaghetti, cooked and drained
2 cups mozzarella cheese
2 (10 3/4 ounce) cans condensed golden mushroom soup, undiluted
1 (2 1/4 ounce) can sliced black olives
1/2 cup parmesan cheese

Brown meat,and chopped onion.
Add tomato soup,green pepper and noodles.
Cover and simmer 10 minutes.
Pour 1/2 of mixture into casserole.
Layer with mozzarella cheese, golden mushroom soup, black olives, ending with mozzarella cheese and the Parmesan last.

Vegetarian Stuffed Peppers

8 large green, red or yellow bell peppers (or a combination)
3 cups cooked rice
1 (15 ounce) can black beans, drained
1 (15 ounce) can corn, drained
1 medium onion, chopped
1 (4 ounce) can green chilies, chopped
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1/2 cup shredded cheddar cheese

Fill large stockpot with enough water to cover peppers and bring to a boil.
Cut the tops off the peppers, removing as little of the pepper as possible. Remove seeds and inner membrane. Blanch peppers in boiling water for 5 minutes, drain and set aside.
Combine rice, beans, corn, onion, green chilies, liquid smoke, cumin and salt
and pepper to taste. Fill each pepper and stand upright in a 9 x 13-inch baking dish that has been sprayed with nonstick cooking spray.
Cover pan with foil and bake at 350 degrees for 20 minutes. Remove foil, sprinkle with cheese and bake another 5 minutes or until cheese is melted. You can also add crumbled tofu in place of some of the rice to increase the amount of protein.
Makes 8 Servings
Serving Size: 1 stuffed pepper

Lima Bean Casserole

1 pound Dry lima beans
3 teaspoons Salt
1 tablespoon Molasses
1/2 cup I can't Believe it's not Butter - Light
3/4 cup Brown sugar with Splenda
1 tablespoon Dry mustard
1/2 cup fat-free Sour cream

Cover beans with water and 1 teaspoon salt, soak overnight.
Drain beans and refill pot with water to cover beans, bring to boil and
simmer until soft. Drain.
In crockpot, mix beans and butter.
Mix together sugar, salt, mustard.
Sprinkle on beans.
Stir molasses and sour cream together, pour over beans and mix all
together. Cover and cook in crockpot on low for 4 to 6 hours.

Creamy Crab and Pasta Salad

1 (12 ounce) package uncooked pasta shells
1/2 cup light sour cream
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon honey mustard
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound cooked crabmeat
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped green onions

Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12
minutes, until al dente, and drain.
In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving. Servings: 8

Vidalia Onion Patties

3/4 cup flour
1 Tablespoon sugar
1 Tablespoon corn meal
2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
2 1/2 cups finely chopped Vidalia onions

Mix dry ingredients together, and then add milk. Batter should be fairly thick.
Add onions. Mix thoroughly. Drop by spoonfuls into hot oil. Flatten and brown on both sides.
Tastes just like fried onion rings and makes a great side dish with grilled

Angel Chicken

6 boneless skinless chicken breast halves, 1 1/2 lb
8 ounces baby portabella mushrooms, sliced
1 medium onion, thinly sliced
1/4 cup butter
1 package Italian salad dressing mix
1 can golden mushroom soup
1/2 cup dry white wine
4 ounces chive and onion cream cheese
Cooked rice or pasta, to serve

Place chicken, mushrooms and onions in a 3 1/2 to 4-quart slow cooker. Melt
butter in a medium saucepan; stir in the Italian dressing mix. Stir in
soup, white wine, and cream cheese until combined; pour over chicken. Cook
covered on low-heat setting for 4 to 5 hours. Serve chicken and sauce over
cooked rice or pasta.
Serves 6.


Yield: 4 Servings


- 2 medium ripe tomatoes (12 to 14 ounces total)
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 1 tablespoon minced fresh basil, or 1 teaspoon dried basil
- 1/4 teaspoon freshly ground pepper
- 1/2 cup fresh soft bread crumbs, or 1 slice bread, crumbled
- 1 tablespoon freshly grated Parmesan cheese (preferably imported)


Cut tomatoes in half crosswise. Gently squeeze out and
discard the seeds. Place the tomatoes cut side up on a
broiler pan prepared with non-stick pan spray.
Combine the garlic, oil, basil, and pepper in a small bowl.
Brush evenly over the cut surfaces of the tomatoes. Broil
6 inches from the heat source until hot, about 5 minutes.
While the tomatoes are broiling, combine the crumbs and
cheese in a small bowl; sprinkle evenly over the tops of
the hot tomatoes. Return to the broiler until the crumbs
are browned, about 2 minutes. Serve immediately.
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