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 Menu: Week 8

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Tami

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

PostSubject: Menu: Week 8   Sun Jul 19, 2009 3:58 pm

MENU WEEK 8

Monday:
Sizzling Southwest Burgers*
Cheesy Potatoes*

Tuesday:
Cantonese Sweet & Sour Pork*
Rice

Wednesday:
Chicken Tortilla Bake*
Salsa Pasta Salad*

Thursday:
Easy Seafood Fettucini*
Ginger Veggie Stir Fry*

Friday:
Hearty Veggie Sandwiches*
Green Bean Melange*

Saturday:
Tuna Casserole*
Asparagus Side Dish*

Sunday:
Crockpot Yummy Chicken Wings*
Pasta Primavera*
Strawberry Shortcake Cake*

Sizzling Southwest Burgers

2 pounds ground beef
1 (1.25 ounce) package taco seasoning mix
1/4 cup chopped green bell pepper
1/2 cup chopped onion
4 slices pepper jack cheese
2 tablespoons salsa
2 tablespoons sour cream
6 hamburger buns

Preheat grill for high heat.
In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper
and onion using your hands. Form into 6 patties.
Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or
until well done. Place buns cut side down onto the grill to toast during the
last minute or so. Top each burger with a slice of cheese before removing from
the grill. Serve burgers on toasted buns topped with salsa and sour cream.
Servings: 6

Cheesy Potatoes

6 medium potatoes, peeled, cooked and grated
16 oz. sour cream
2 cups (8 oz.) shredded cheddar cheese
1/4 cup melted butter
1/3 cup diced onion
1/2 tsp. salt

Mix all ingredients and put into a greased baking dish. Bake at 350 degrees for 35 minutes. Serves 6.

Cantonese Sweet and Sour Pork - CP

2 lb. lean pork shoulder, cut into strips
1 green pepper, seeded & cut into strips
1/2 medium onion, thinly sliced
1/4 cup brown sugar, packed
2 T. cornstarch
2 cups pineapple chunks (reserve juice)
1/4 cup cider vinegar
1/4 cup water
1 T. soy sauce
1/2 teas. salt
chow mein noodles or rice

Place pork strips in crock-pot. Add green pepper and onion. In bowl, mix brown
sugar, and cornstarch. Add 1 cup reserved pineapple juice, the vinegar, water,
soy sauce and salt; blend until smooth. Pour over meat and vegetables. Cover and
cook on low setting for 5 to 7 hours. One hour before serving, add pineapple
chunks; stir into meat and sauce. Serve over chow mein noodles or rice.

Chicken Tortilla Bake

1/2 cup salad Dressing (like Miracle Whip)
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into pieces
1/2 cup Salsa
1/2 cup chopped fresh parsley
16 Flour Tortillas

MIX dressing and flour in medium saucepan with wire whisk until well
blended. Gradually add milk, stirring until well blended. Cook and stir
on medium heat until sauce comes to a boil and thickens. Stir in half of
the cheese. Reserve 1 cup of the prepared sauce.
ADD chicken, salsa and parsley to remaining sauce; stir until well
blended. Spoon 1/3 cup of the sauce mixture down center of each
tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of
two (11x8-inch) baking dishes; top evenly with reserved sauce and
remaining cheese.
BAKE at 375 for 25 min. Serves 4

Salsa Pasta Salad

2 cups dry rainbow radiatore pasta
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
1/3 cup distilled white vinegar
1/4 cup chopped fresh cilantro
1 1/2 teaspoons garlic salt
1/3 cup lemon juice
1/2 cup vegetable oil
1 tablespoon white sugar
1 tablespoon chili powder

In a large pot with boiling salted water cook radiatore pasta until al dente.
Drain.
Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green
chilies in a large bowl.
In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice,
vegetable oil, sugar and chili powder.
Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.
Servings: 11

Easy Seafood Fettucini

4 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
4 ounces fresh shrimp, peeled and deveined
4 ounces crabmeat
8 bay scallops, raw
16 ounces dry fettuccine noodles

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to
10 minutes or until al dente; drain.
In a large saute pan, melt butter and saute onions and garlic until onions are
almost translucent.
Stir in flour, coating all of the onions well. Gradually pour in milk, stirring
constantly. Stir in mushroom soup and seafood.
Cook for 10 minutes or until shrimp are pink and scallops are opaque. Serve over
pasta.
Servings: 4

Ginger Veggie Stir-Fry

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root,divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons
vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas,
carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat.
Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon
ginger. Cook until vegetables are tender but still crisp.
Servings: 6

HEARTY VEGGIE SANDWICHES

2 tablespoons mayonnaise
* 2 teaspoons Dijon mustard
* 2 bagels, split
* 2 lettuce leaves
* 1 medium ripe avocado, peeled and sliced
* 2 large slices tomato
* 1 slice sweet onion, separated into rings
* Salt and pepper to taste

Directions:
In a small bowl, combine mayonnaise and mustard; spread over cut sides of bagels. On bagel bottoms, layer the lettuce, avocado, tomato and onion. Sprinkle with salt and pepper. Replace bagel tops. Yield: 2 servings. Will probably need to double or triple this recipe depending on how many you are feeding.

GREEN BEAN MELANGE

1 pound green and/or yellow beans, trimmed
1 red and/or yellow bell pepper, seeded and chopped
1 shallot, peeled and chopped
1 tbs butter
1 tbs olive oil
Fresh Herbs

In saucepot, bring beans and enough salted water to cover to a boil. Cook 3 min. more. Drain, rinse in cold water. In skillet, cook peppers and shallots in
butter and oil until crisp tender. Remove from pan. In same skillet, cook beans
until heated through. Top beans with pepper mixture. Garnish with herbs, if
desired, then serve. MAKES 6 SERVINGS

Tuna Casserole

2 cans tuna in water, drained
1 can (14 oz.) very small early june peas, drained
8 oz. egg noodles, cooked and drained
1 can (10 oz.) cream of mushroom soup
1/2 soup can milk
black pepper to taste

Mix all ingredients in greased 2 qt. baking dish.
Bake @ 350 degrees for 30 minutes or microwave on high for 8 minutes.
Serves 6.

Asparagus Side Dish

1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved

Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain.
Reduce heat to low and return the skillet to the heat. Drizzle olive oil over
the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the
skillet and replace the lid. Allow to sit covered until the cheese melts and the
tomatoes are slightly steamed, about 2 minutes.

Crock Pot Yummy Chicken Wings

1 can (10-3/4 oz.) condensed tomato soup, undiluted
3/4 cup water
1/4 cup packed light brown sugar
2-1/2 TB balsamic vinegar
2 TB chopped shallots
10 chicken wings

Combine soup, water, brown sugar, vinegar and shallots in a crockpot slow cooker; mix well.

Add chicken wings; stir to coat with sauce.

Cover and cook on LOW heat setting for 5 to 6 hours or until cooked through and glazed with sauce.

Makes 2 servings. May need to double or triple this recipe depending on how many you are feeding.

Pasta Primavera

2 tbsp. cornstarch
1 can (16 oz.) chicken broth
2 cups broccoli
1 cup carrots, sliced
1 tomato, diced
1/2 cup water
1 tsp. basil
1/4 to 1/2 tsp. garlic powder
1 onion, diced
8 oz. vermicelli, cooked and drained
parmesan cheese

Mix cornstarch and 3/4 cup broth til smooth. In saucepan mix remaining broth, water, basil, garlic powder, broccoli, carrots, and onion. Heat to a boil. Cover and cook on low 5 minutes. Pour in cornstarch mixture, stir and cook to a boil until thick. Stir in tomato. Toss with hot cooked vermicelli. Sprinkle with cheese. Serves 4.


Strawberry Short Cake Cake

1 cup miniature marshmallows
2 cups frozen strawberries in syrup
1 3 ounce package strawberry Jello
1 package white cake mix with pudding in the mix
1 cup water
1/2 cup oil
2 eggs

Grease a 9 by 13 inch pan. Sprinkle marshmallows evenly over bottom. Combine
strawberries and syrup with dry Jello. Set aside. In large bowl combine cake
mix, water, oil and eggs. Blend at low speed until moistened. Beat 2 minutes
on high speed. Pour batter evenly over marshmallows in pan. Spoon strawberry
mixture over batter evenly. Bake at 350 degrees 35 to 45 minutes or until
tooth pick inserted in the center comes out clean. Serve with ice cream or
whipped cream.
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