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Tami

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

PostSubject: Menu Week 10   Tue Sep 22, 2009 4:24 pm

MENU WEEK 10

Sunday:
Easy Baked Spaghetti Casserole *
Garlic Bread

Monday:
One Pot Chicken and Gravy*
Rice

Tuesday:
Cheesy Pork Chops with Spicy Apples *
Zucchini & Carrots with Fresh Herbs*

Wednesday:
Chicken Tortilla Soup*
Grilled Cheese Sandwiches

Thursday:
Tomato Pasta Salad*
crackers

Friday:
BBQ Sloppy Joes*
French Fries or Potato Chips

Saturday:
Brunch Pockets*
fresh fruit

EASY BAKED SPAGHETTI CASSEROLE

1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (48 ounces) spaghetti sauce, your favorite variety
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded cheese - Mozzarella, Colby-Jack, Cheddar, or your favorite variety

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. Remove from the heat.
2. Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
4. TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

CROCK POT ONE POT CHICKEN AND GRAVY

Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg baby carrots
1 can cream of chicken soup
1 pkg dry onion soup mix


Place vegetables on bottom of Crock Pot. Brown chicken breasts in skillet that has been lightly oiled or sprayed with cooking spray. Once browned, place over vegetables.

Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water.

Cover and cook all day on low, or 6 hours on high.

ZUCCHINI AND CARROTS WITH FRESH HERBS

Yield: 6 servings


INGREDIENTS

- 2 medium carrots, sliced
- 4 medium zucchinis, cut into julienne strips
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.

Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.

Nutritional Information Per Serving (3/4 cup):
Glycemic Index: 22, Glycemic Load: 1, Calories: 55,Protein: 2 g, Carbohydrate: 4 g, Dietary Fiber: 1-1/2 g,
Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg

Diabetic Exchanges: 1 Vegetable, 1 Fat

CHICKEN TORTILLA SOUP

1 pound chicken thighs, skin removed
3 cups water
2 cans 14 1/2 oz each fat free reduced sodium chicken broth
15 oz can black beans, rinsed
15 1/4 oz can kernel corn
14.5 oz can diced tomatoes with green chiles
1/2 tsp each ground cumin and dried oregano
1 cup crumbled tortilla chips
1/2 cup chopped cilantro

1). Bring chicken and water to a boil in a saucepan. Reduce heat, cover and
simmer 25 min. or until chicken is cooked. Remove chicken to cutting board, let
cool slightly. Add broth to pot, bring to a boil. Stir in beans and next 4
ingredients and bring to a simmer. Simmer 5 min.
2). Pull chicken meat from bones and shred. Stir chicken and tortillas into
soup, cook 1 min. to slightly soften tortillas. Remove from heat and stir in
cilantro, then garnish with lime wedges and tortilla chips and serve. MAKES 6
SERVINGS

Tomato Pasta Salad


Prep Time: 5 min
Total Time: 2 hours 16 min
Makes: 6 servings

Ingredients

1 package (7 ounces) small pasta shells
2 medium tomatoes, chopped (1 1/2 cups)
2 medium green onions, chopped (2 tablespoons)
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon coarsely cracked pepper


Directions

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Mix remaining ingredients. Toss pasta and tomato mixture. Cover and refrigerate about 2 hours or until chilled.

Barbecue Sloppy Joes

Ingredients


2 lb. hamburger
1 lg. onion
1/2 cup ketchup
1 can tomato soup
1/4 cup vinegar
2 Tbsp. mustard
1/4 cup brown sugar
1 tsp. salt


Brown hamburger and onion. Add the rest of the ingredients and simmer for 15-30 minutes. Serve on buns.

Brunch Pockets

1 (15 ounce) package refrigerated pie crust
2 fresh pineapple, cut into pieces
4 thin slices deli ham
4 thin slices deli-style turkey
4 slices Swiss cheese
1 egg, beaten

Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper
towels. Top four pastry wedges with one slice each of ham, turkey, cheese and
pineapple, folding meat and cheese to fit if necessary. Top each with a pastry
wedge; seal and crimp edges with a fork. Cut slits in pastry.
Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350 degrees
F for 25-30 minutes or until golden brown. Serve warm. Serves 4.

DESSERT:
Fantasio Bars

1/2 cup butter
1/4 cup white sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1/2 cup almonds, chopped

Preheat an oven to 350 degrees F.
Melt the butter in a saucepan; remove from heat and stir in the sugar and graham
cracker crumbs. Spread the mixture into the bottom of a 9x13-inch baking dish.
Bake in the preheated oven until slightly firm, about 10 minutes.
Stir the coconut and condensed milk together in a bowl; spread over the baked
crust and return to oven for 12 minutes more. Set aside to cool at least 10
minutes.
Melt the chocolate in the top of a double boiler over just-barely simmering
water, stirring frequently and scraping down the sides with a rubber spatula to
avoid scorching. Stir the almonds into the melted chocolate; spread evenly over
the cooled coconut layer. Allow to cool until the chocolate sets.
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