Menu Monday {on Tuesday...}

Last Weeks Menu:

Monday: Memorial Day - Mom made me a sandwich :)
Tuesday: Left Overs
Wednesday: Grilled Ham & Cheese w/ Tomato Soup
Thursday: Garlic Creamed Chicken and Noodles
Friday: Meatloaf and Potato Wedges
Saturday: Garland Fire Department Salmon BBQ

Favorite? Definitely the SALMON! Favorite that I made? It was the first time to make Garlic Creamed Chicken and I LOVED it. YUM. I promise to post the recipe soon.

This week: {Official First Week of SUMMER!}

Monday: Beef Stroganoff
Tuesday: Mormon Enchiladas
Wednesday: Pork & Bean with Bacon Soup
Thursday: Left Overs {I'm going to book club ;)}
Friday: Jason is going to scout camp... I am not 'making' anything!


{oh, Kassie? Thanks for missing me :)}

Menu Monday

So I've decided to review the last weeks menu so that you can all see how my 'plan' really pans out!  {although this may come back to haunt me.. maybe I don't want you all to know how my everyday life really goes!}

So last week we followed the menu through Tuesday. The End.  BUT! We did eat left overs. I still have much left in there too... maybe I make too much food?

Here's this week's 'plan'...

Monday: Stovetop Chicken and Veggies
Tuesday: Grilled Marinated Chicken & Pasta Roni
Wednesday: leftovers
Thursday: SW Chicken Wrap
Friday: Turkey Steak & Baked Potato

Stuffed French Toast

6 Slices Bread
3 T Any Flavor Fruit Spread
4 oz Cream Cheese {At Room Temperature}
2 Eggs
1 T Cinnamon
½ cup Milk
2 Tablespoons Butter

Directions

In a bowl, place cream cheese and fruit spread of your choice. {Jason used his Mom's Strawberry Jam.} Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now on a slice of bread GENEROUSLY apply the cream cheese mixture. Top with another slice of bread.

Completely coat each 'Stuffed French Toast' in egg mixture. Make sure all sides are covered.

Put butter into a hot skillet and melt completely. Add each of the 'Stuffed French Toasts' to the skillet and cook around 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

Serving Suggestions

Serve immediately with butter and syrup. {or powdered sugar!}

side note: Jason made these for me for Mother's Day :)

BBQ Salmon Butter Sauce

1 stick butter
1 tsp soy sauce
1/2 TBS lemon juice

Pepper, Parsley & Minced Onion to taste.

Directions

Combine in a sauce pan over medium heat.

DO NOT BOIL.

sidenote: This is VERY similar to the butter sauce used at the infamous Garland Fire Department's Annual Salmon Fry, hence the name.  {But we like it on our trout too...}

Spaghetti a la Philly

3/4  lb.  spaghetti noodles, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
2 T Grated Parmesan Cheese

Directions

Cook spaghetti as directed on package.
Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

side note: thanks to Love My Philly!

BBQ Meatballs

1½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste

1 cup All-Purpose Flour (coating For Frozen Meatballs)
Cooking Oil

1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4-6 Tablespoons Minced Onion
1 dash Tabasco

Directions

Preheat oven to 350 degrees.

Combine first 6 ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in oil until just brown. Place into a baking dish.

Combine last 6 ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

Serving Suggestions


Pioneer Woman suggests serving with egg noodles, mashed potatoes, or crusty French bread.

I like it with Macaroni and Cheese {from a BOX} :)

Burritos

1 can chili
1/2 can re-fried beans
5 or 6 tortillas
5 or 6 slices cheddar cheese

Directions

Combine chili and re-fried beans in bowl. Microwave until warmed through.

Divide bean mixture into even amounts and place on tortillas with a slice of cheese. Roll tortillas 'burrito style' and fry in oil on medium heat until crisp.


Serving Suggestions

We serve with sour cream and salsa

Menu Monday

Monday: Steak & Potatoes
Tuesday: Cowboy Delite/Tomato Mac
Wednesday: Chicken Enchiladas
Thursday: Left Overs
Friday: Grilled Marinated Chicken & Pasta Roni
Saturday: Leftovers
Sunday: Garlic Creamed Chicken

Corn Chowder

1  cup chopped onion
2 cups frozen southern style hash browns
2 cups diced cooked ham
1 can corn (do not drain)
1 can cream style corn
1 corn can full of milk
1 can cream of mushroom soup
salt, pepper, parsley flakes

Directions

Combine everything in crock pot and cook on high 3-4 hours or all day on low.

Beef and Scalloped Potatoes

5 to 6 large Red Potatoes, sliced
1 cup chopped onion, divided
2 tsp salt, divided
1 cup grated cheddar cheese
1 1/2 pounds ground beef
3/4 cup sour cream
1/2 cup crushed saltines

Directions

Preheat oven to 350 degrees.

Layer potatoes, 3/4 cup onion, 1 tsp salt, and cheese evenly in a greased 9x13 inch pan.

In a bowl mix: beef, sour cream, saltines, remaining onion and salt. Place beef mixture over potato mixture. Bake covered with foil 30 minutes. Remove foil and bake additional 20 minutes, or until meat and potatoes are done.

side note: this one we seasoned with Italian seasoning as well