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 Menu: Week 7

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

Menu: Week 7 Empty
PostSubject: Menu: Week 7   Menu: Week 7 Icon_minitimeSun Jul 05, 2009 3:49 pm

Menu : July 6-July 12

Hawaiian Chicken Chili*
Bread sticks

Easy Ham & Broccoli Bake*
Glazed carrots*

Crockpot Russian Round Steak*
Steamed Asparagus

Swiss, Bacon, and Tomato Pizza*

Garlic Shrimp and Pasta*
Spinach and Strawberry Salad*

BBQ Ham Sandwiches*
Purple Apple Slaw*

Cheesy Crockpot Chicken*
Summer Squash Casserole*

Hawaiian Chicken Chili

1 (20 ounce) can chunk pineapple, drained and juice reserved
6 boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoons butter
1 clove garlic, diced
1 large onion, diced
1 large bell pepper, diced
2 (15 ounce) cans kidney beans
1 (28 ounce) can chopped tomatoes, undrained
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt

Makes a large pot of chili

In large pot , melt butter and saute chicken until almost cooked
through. Add garlic, onion and bell pepper and cook for 2 more
minutes. Add reserved pineapple juice and all other ingredients-
EXCEPT- for the pineapple chunks. Bring to a boil, then reduce heat
and simmer for 45 minutes, stirring occasionally. Remove from heat,
stir in pineapple and serve immediately.

Easy Ham and Broccoli Bake

Prep Time: 10 minutes
Total Time: 55 minutes
Makes: 4 servings

1 pkg. (6 oz.) Oscar Mayer Thin Sliced Smoked Ham, chopped
2 cups broccoli florets, coarsely chopped
1-1/2 cups Wheat Thins Snack Crackers, crushed
6 eggs
1/2 cup milk
1 cup Kraft Shredded Pizza! Mozzarella & Cheddar Cheese

PREHEAT oven to 350°F. Spread ham onto bottom of greased 9-inch square baking dish; cover with layers of broccoli and cracker crumbs. BEAT eggs and milk with wire whisk until well blended. Pour over ingredients in casserole dish; sprinkle with cheese. BAKE 40 to 45 min. or until center is set and top is golden brown.

Glazed Carrots

1 lb. peeled baby carrots
1 stick butter or margarine
1/2 cup brown sugar

Boil carrots in water till fork tender.
Drain carrots. In the same pan melt a stick of butter ,add a good amount of brown sugar. Cook together till smooth and then add back in the carrots.

Crockpot Russian Round Steak

2 pounds beef round steak
1 large onion, sliced
1 1/2 teaspoons dill weed
1 cube beef bouillon, crumbled
1/2 cup water
1/4 cup flour
1/4 cup water
1 cup sour cream

Cut steak into serving pieces; sprinkle with salt and pepper and place in a
crockpot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on
low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in 1/4
cup water. Turn control to high and cook 10 minutes, or until slightly
thickened. Turn off heat; stir in sour cream. Serve sauce over meat. Good with mashed potatoes or noodles.

Swiss, Bacon & Tomato Pizza

8 oz pizza or bread dough
2 large ripe tomatoes (1 lb) - 1/4 inch slices
2 cups tightly-packed spinach - shredded
6 slices cooked bacon - crumbled
1 1/2 cups Swiss cheese - shredded (6 oz)

Preheat oven to 400 F. Roll or stretch dough into a 13 inch circle; place on
lightly greased pizza pan and form a ridge around the edge. Bake 5-7 minutes
until golden brown. Spread spinach and 3/4 cup cheese over top; cover with
tomato slices; top with bacon and remaining cheese. Bake 8-10 minutes, until
cheese melts and tomatoes are softened. Serves 4


1 small eggplant, peeled and cut into cubes
1/8 tsp + 1/4 tsp salt
1 chopped onion
2 bell peppers, seeded and cut into pieces
10 oz pkg mushrooms, quartered
14.5 oz can diced tomatoes
8 oz can tomato sauce
3/4 tsp black pepper
1/2 tsp Italian seasoning
1 medium yellow squash, quartered and cut into pieces
1 tbs chopped basil

Place eggplant in a strainer and sprinkle with 1/8 tsp salt, let stand 20 min.
and press out as much liquid as possible. In a slow cooker, combine eggplant,
onion, bell peppers and mushrooms. Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning. Cook on high 3 hours or low 5 hours. Add squash into slow cooker for the last 45 min. of cooking time. Before serving, stir in basil and remaining 1/4 tsp salt and drizzle with olive oil, if desired. Makes 6 servings.

Garlic Shrimp & Pasta

Prep/Cook Time : 25 min.


2 tbsp. cornstarch

1 can (14 oz.) Swanson(R) Chicken Broth (1 3/4 cups)

2 cloves garlic, minced

3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes

2 tbsp. lemon juice

1/8 tsp. ground red pepper

1 lb. medium shrimp, shelled and deveined

4 cups hot cooked thin spaghetti, cooked without salt


MIX cornstarch, broth, garlic, parsley, lemon juice and pepper in saucepan. Heat to a boil. Cook and stir until mixture boils and thickens.
ADD shrimp. Cook 5 min. or until shrimp is done. Toss with spaghetti . Serves 4.



2 tbsp. sesame seeds
1 tbsp. poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 tbsp. minced onion
10 oz. fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered


In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar,
olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and
chill for one hour. In a large bowl, combine the spinach, strawberries
and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15
minutes before serving.


* 1 cup plus 2 tablespoons chili sauce
* 3/4 cup packed brown sugar
* 1/2 cup plus 1 tablespoon water
* 3/4 teaspoon prepared mustard
* 1/4 to 1/2 teaspoon chili powder
* 1/8 teaspoon ground cloves
* 1-1/2 pounds shaved fully cooked ham
* 6 hamburger buns, split and toasted

In a large saucepan, combine the first six ingredients. Cook, uncovered, over low heat for 15 minutes. Stir in ham; heat through. Using a slotted spoon, serve on buns. Yield: 6 servings.

Purple Apple Slaw

1/2 medium head red cabbage, finely shredded
1/4 cup finely minced white onion
2 Fuji apples, peeled, cored and finely diced

1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
2 tablespoons lemon juice
2 tablespoons milk

In a large serving bowl, toss together the cabbage, onion, and apples. In a
small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving time. Servings: 12
Ready in 1 hour and 10 min

Cheesy Crockpot Chicken

2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder

Place chicken breasts in the crockpot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender. Serve over rice or noodles
Serves 4

Summer Squash Casserole

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Preheat the oven to 350 degrees F. Butter a medium baking dish.

Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a
saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are
very soft.

Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.

Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish.
Scatter the toasted cracker crumbs over the top.
Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
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