Menu Monday

Monday: Ravioli
Tuesday: Taco Salad
Wednesday: Left Overs
Thursday: Au Gratin Potatoes and Ham
Friday: Corn Chowder

Menu Monday

Monday: Grilled Hamburgers {OUTSIDE!}
Tuesday: Burritos
Wednesday: Garlic Creamed Chicken
Thursday: Stroganoff
Friday: Baked Potato Soup


{WHAT?! it isn't Monday? Well it sure feels like it!}

Stewed Chicken & Vegtables

6-8 red potatoes
1 lb baby carrots
3-4 boneless, skinless chicken breasts
1 medium onion, thinly sliced
1 envelope onion soup mix

Directions

Place chicken in slow cooker.
Layer potatoes, carrots and onions over chicken.

Mix soup mix with ¼ cup water, then drizzle over veggies and chicken.
Put lid on slow cooker and set it on low.

Go amuse yourself with your favorite show.

Come back after a few hours... EAT!

sidenote: this recipe was originally called Roasted Chicken and Vegetables out of '101 Things To Do With A Potato'.  I decided to try it 'stewed' very yummy both ways.

Jason's Special Sauce

2 cans tomato sauce
2 heaping TBS sour cream
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp chili powder
1/4 tsp Italian seasoning
1/4 cup grated cheddar
1/5 cup grated Parmesan
1TBS cornstarch
Spaghetti noodles {or your choice of pasta}

Directions

Combine all ingredients {minus cheeses} in sauce pan.
Cook on med/high heat until hot. Stir in Parmesan and cheddar until mostly melted.
Dissolve cornstarch in 2 TBS ice water, then whisk into boiling sauce. Simmer the sauce at least 15 minutes {plenty of time to boil noodles!} to allow the starch to work.

side note: Yes, Jason came up with this recipe on his own. {Although he was a little put out that I made him measure how much of each ingredient he adds!} Every time he makes it I am amazed at how well Bracken eats dinner. He LOVES it.

BBQ Chicken & Rice

Chicken breasts
Bottle of your favorite BBQ sauce
1 cup rice

Directions

Place chicken breasts in slow cooker.
Pour bottle of BBQ sauce over chicken.
Put lid on slow cooker and set it on low.

Go to work, play or naptime.

Return 3 or so hours later and cook rice. Bring 2 cups of water to a boil. Add rice. Cover and set on low heat for 20 minutes. {don't remove your lid till the 20 minutes is up!}

EAT!

Lasagna Casserole

8 oz egg noodles
½ lb ground beef
¼ cup chopped onion
1 TBS oil
Seasonings: garlic, oregano & chili powder
1 tsp sugar
1 tsp salt
2 TBS Parmesan
2 cups grated cheddar cheese
½ jar spaghetti sauce
1 cup grated Mozzarella

Directions:

Preheat oven to 350° F.

Grease 9x13 baking dish.

Cook noodles 10 minutes.

Brown hamburger in oil with onion & seasonings.

Add cooked noodles, sugar, salt, sauce, Parmesan & cheddar.

Pour into pan, cover with foil and bake 45 minutes.

Remove foil, spread grated Mozzarella and bake 10 more minutes uncovered.

sidenote: made this as a one skillet meal - no baking in the oven. LOVED it much better than the 'casserole'

Chicken & Rice Enchiladas

1 box Rice-A-Roni {I like the cheese kinds best}
2 Large chicken breasts cooked and chopped
2 cups sour cream
1 can mild enchilada sauce
2-3 cups grated cheddar cheese
6 tortillas

Directions

Preheat oven to 350° F.

Grease bottom of 9x9 baking dish. Pour a few tablespoons of enchilada sauce on the bottom of the dish.

Prepare Rice-A-Roni according to package.

Add cooked shredded chicken, sour cream & half of cheese to rice.

Divide mixture into even amounts and place on tortillas. Roll tortillas and place in dish.

Cover with remaining sauce and cheese.

Bake uncovered for 30 minutes.

Taco Soup

½ chopped onion
1 can corn (do not drain)
1 can black beans
1 can tomato soup
1 can chili
½ taco seasoning packet
bag of Fritos {or your choice of corn chip}
grated cheese
sour cream

For a bigger pot {not that this doesn't make a lot} I add..
½ lb cooked ground beef
1 can kidney beans
1 can tomatoes


Directions

Mix all ingredients in slow cooker and cook for 3-4 hours on low.

Serving Suggestions

We serve over Fritos with cheese and sour cream.

Funeral/Potluck Potatoes

24 oz bag frozen shredded hash browns
2 cups sour cream
1/2 cup butter or margarine - melted
1/2 cup chopped onion
10.5 oz can of cream of chicken soup
1 1/2 cups grated cheddar cheese
1 1/2 cups crushed corn flakes

Directions

Preheat oven to 350 F°.

In large microwave safe bowl, microwave frozen hash browns 4 minutes on high.

Stir in sour cream, melted butter, onion, soup and cheese into potatoes.

Spread mixture into greased 9x13 pan.

Sprinkle crushed corn flakes over top.

Bake uncovered 45-50 minutes or until bubbly around the edges.

Menu Monday

Did ya miss me?  Just checking to see how many of you actually check my menu, so I skipped a week.

We were all sick over Easter and then drug it out throughout Spring break. The menu was hit and miss at best.. I only managed to make one meal. The rest were Left Overs or courtesy Grandparents! My one meal: Roasted Chicken & Veggies and I forgot to take a picture. But I will post the recipe soon, along with a few others I have pictures of and haven't posted yet. So stay tuned!

so we'll try for this week!

Monday: BBQ Chicken & Rice
Tuesday: Lasagna Casserole
Wednesday: Beef & Scalloped Potatoes
Thursday: Jason's Special Sauce
Friday: Pork & Bean Soup