Our Menu at Home this week

Monday: Golden Burger Spirals, Salad, Bread
Tuesday: Refried Bean Soup, Mexican Drop Biscuits, Salad
Wednesday: Parmesan Chicken I, Green Beans
Thursday: Hamburgers with Ketchup Gravy, Mashed Potatoes, Peas
Friday: Pizza Night!

Golden Burger Spirals
* 1 pound ground beef
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
* 1/2 teaspoon salt
* 1 package (8 ounces) spiral pasta, cooked and drained

Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the soup, tomato sauce, 1 cup cheese and salt. Stir in pasta. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 4-6 servings.
This was an awesome recipe! Super easy and delicious!

Mexican Drop Biscuits
* 2 cups biscuit/baking mix
* 1 cup (4 ounces) shredded taco cheese
* 1 can (4 ounces) chopped green chilies, undrained
* 1/2 cup water
* 3 tablespoons butter, melted
* 1 teaspoon dried parsley flakes
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/8 teaspoon cayenne pepper

Directions:
In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.

Our Menu at Home for this week

Monday: Crock pot Chili with Corn Chips and Cheese
Tuesday: Hot Dog Twists, Sidesaddle Pork and Beans, Texas 2 Step Slaw
Wednesday: Overnight Egg Casserole, Fruit, Pumpkin-Chocolate Chip Bread
Thursday: Chicken Noodle Dinner, Peas, French Bread
Friday: Pizza Night!

Chocolate Pumpkin Bread
3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin (do not substitute Pumpkin Pie Filling)
2/3 cup water
2/3 cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted

Directions:
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).

Our Menu at Home for this week

I've taken a bit of a break for the past month. I've been quite busy! However, as of tomorrow, school will be back in session. So I should be on a more set schedule where I can get back to posting!

Monday: Spaghetti, Salad, Garlic Bread (Our 'old faithful' meal)
Tuesday: Tex Mex Turkey Burgers
Wednesday:Pork Burritos
Thursday: Leftover Pork used in Sandwiches
Friday: Pizza Night!


Pork Burritos
1 boneless pork shoulder roast (3 to 4 pounds)
1 can diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 T. minced garlic
2 T. lime juice
2 T. honey
1 T. chopped jalapeno peppers
1 t. salt
10 flour tortillas, warmed
Sliced avocado and sour cream for serving

Cut roast in half; place in slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapenos and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat in tender.
Shred pork with two forks. Using a slotted spoon, place about 1/2 c. pork mixture down the center of each tortilla; top with avocado slice and sour cream. Fold up sides and ends over filling and roll up. Yield: 10 burritos.

Our Menu at Home for this week

Monday: Awesome Roast Beef, Potatoes, Green Beans
Tuesday: BBQ Beef Sandwiches (leftover from yesterday), french fries
Wednesday:Fried Chicken Tenders, Scalloped Potatoes, Corn
Thursday: Spaghetti, Garlic Bread, Salad
Friday: Pizza Night!


Awesome Roast Beef

3 lb. roast (I used an eye of round roast)
1 can of cream of mushroom soup
1 can of beef broth

Place roast in crock pot. Stir together soup and broth. Pour over roast. Cook on low for 8-10 hours. If you like, you can whisk in about 1/4 cup flour at the last 30minutes or so to thicken up the juices to make gravy.
With the leftovers, I use two forks and shred the beef. Then stir in one bottle of your favorite BBQ sauce and serve it on hamburger buns the next day!

Our Menu at Home for this week

Monday: Meatball Sub Casserole
Tuesday: Ham and Cheese Calzones
Wednesday: Sloppy Joe Under a Bun
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Pizza Night!

Meatball Sub Casserole
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 T. Parmesan cheese
1 lb. ground beef
1 loaf (1 lb.) Italian bread, cut into 1 inch slices
1 pkg. cream cheese, softened
1/2 c. mayonnnaise (low fat not recommended)
1 tsp. Italian seasoning
1/4 tsp. pepper
2 c. mozzarella cheese
1 jar spaghetti sauce
1 c. water
2 cloves garlic, minced

In a bowl, combine onions, crumbs, Parmesan and beef. Mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in single layer in an ungreased 13 x 9 pan (all of the bread might not be used). Combine the cream cheese, mayo and seasonings. Spread over the bread. Sprinkle with 1/2 c. of the mozzarella cheese.
Combine the sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350 for 30 minutes or until heated through.

Our Menu at Home for this week

Monday: Hot Italian Patties, Chips
Tuesday: Teriyaki Glazed Chicken, Egg Rolls, Rice
Wednesday: Meatball Sub Casserole, Salad
Thursday: Chicken in Basil Cream with Egg Noodles and Salad
Friday: Turkey Ravioli Lasagna, Salad and Garlic Bread

Hot Italian Patties
8 oz. can tomato sauce
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1/8 tsp. garlic powder
1 lb. ground Italian sausage
1 med. onion, thinly sliced into rings
8 slices of French Bread, 3/4 in. thick, buttered on one side
8 slices of mozzarella cheese

Combine tomato sauce, basil, red pepper flakes and garlic in a small saucepan. Simmer over medium-low heat.
Shape sausage into four, thin patties. Cook over medium heat in skillet until browned on both sides and no longer pink in middle. Remove from skillet and keep warm.
Put onion in same skillet used for sausage patties. Cook until onions are slightly browned and tender.
On one slice of French bread (butter side down), put a slice of cheese, a patty, some onions and then another slice of cheese. Top with another slice of bread (butter side up). Cook over medium heat in a skillet or on a griddle until lightly browned.
Use tomato sauce mixture to dip sandwiches in.

Our Menu at Home for this week

Monday: Chicken Nuggets and Macaroni and Cheese
Tuesday: Easy Slow Cooker Meatballs with Spaghetti and Salad
Wednesday: Meal at Church
Thursday: Enchilada Casserole with corn and spanish rice
Friday: Pizza Night!
Saturday: Easy Stromboli


Easy Stromboli

1 loaf of French Bread
2 c. shredded mozzarella cheese
1 lb. of Italian Sausage
1 c. pizza sauce
sliced banana peppers

Slice French bread lengthwise. If you'd like to tear out a little of the bottom half of the loaf, leaving a shell, you could. It makes it a little less messy to eat, but is not really necessary. Brown Italian sausage and drain. Stir in pizza sauce. Spread on bottom half of bread loaf. Top with banana peppers to taste. Top with shredded cheese. Replace top half of loaf. Heat in a 350 oven for 10-15 minutes.

Our Menu at Home for this week

Monday: Spanish Style Chicken and Sausage, Salad
Tuesday: Pork Chops a la Slow Cooker, Corn on the Cob, Rice
Wednesday: Meal at Church
Thursday: Swiss Chicken Casserole, Green Beans
Friday: Pizza Night!
Saturday: Sandwiches, Pasta Salad

Our Menu at Home for this Week

Monday: Fiesta Lasagna
Tuesday: Pepperoni Biscuit Bites
Wednesday: Meal at Church
Thursday: Fried Chicken, Corn on the Cob, Potato Salad
Friday: Pizza Night
Saturday: Pepperoncini Beef (made into sandwiches), Fries

Enjoy!

Menu Time Monday

Sunday: Grilled Sausage, Potato Salad
Monday: Meatloaf, Mashed Potatoes, Lima Beans
Tuesday: Cheddar Bacon Hamburgers, French Fries, Baked Beans
Wednesday: Meal at Church
Thursday: Baked Deli Focaccia Sandwich, Pasta Salad
Friday: Trip to Nashville
Saturday: Trip to Nashville

Menu Time Monday

Monday: Mexican Pizzas, Corn
Tuesday: Baked Chicken and Rice
Wednesday: Meal at Church
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Goulash, Peas


Baked Chicken and Rice
1 box Uncle Bens Chicken Flavored Rice
1 can cream of mushroom or chicken soup
1 1/2 c. milk (you could use water)
4 boneless chicken breasts

Pour rice in a greased 13 x 9 dish. Lay chicken on top of rice. Mix seasoning (that came with rice) with soup and milk. Pour over top. Cover and bake at 350 for 45 minutes to one hour. Uncover and bake until slightly browned on top.

Goulash
This is my 'go to' recipe when I'm running low on groceries. The ingredients are some I always have on hand.

1 lb. ground beef
1 box macaroni and cheese (the cheap stuff)
1 can diced tomatoes (you could easily use the Italian or Mexican flavored)
1 can water

Brown ground beef until no longer pink. Drain. Stir in uncooked noodles, diced tomatoes, water and cheese packet. Bring to a boil, then reduce heat and cover. Continue cooking until noodles are tender and water is absorbed, usually about 10-20 minutes.
A few easy additions you could make are onion with the ground beef or add corn or kidney beans at end.

Menu Time Monday

Well, you will see no menu here this week. Do you want to know why? Every year, my husband and I fill out a bracket for the Mens NCAA College Basketball Championship. And every year we have some type of prize for the winner. In the past some of the prizes have been a massage, dinner out, no laundry, wash the car, etc. This year I won and that's right, Chad has to cook for a whole week! I have no idea what this week holds....

Menu for the week

Sunday: Sirloin Tips with Mushroom Gravy (this was supposed to be cooked last week but I forgot about Pizza Night!)
Monday: Italian Meatloaf
Tuesday: Famous Pork Chops
Wednesday: Meal at Church
Thursday: Slow Cooker Round Steak
Friday: Pizza Night
Saturday: Spaghetti

Menu for the Week

Sunday: Sloppy Joes and French Fries
Monday: Hearty Sausage Sandwich (recipe to follow) and salad
Tuesday: Mexican Pizza, Spanish Style Rice
Wednesday: Eat at Church
Thursday: Italian Chicken Wraps, Pasta Salad
Friday: Sirloin Tips and Mushrooms with Mashed Potatoes and Green Beans
Saturday: Grilled Chicken, Macaroni and Cheese, Salad

Hearty Sausage Sandwich

1 lb. bulk Italian sausage
1 med. onion, chopped
1/2 c. chopped green onion
1 garlic clove, minced
1 pkg (8 oz.) cream cheese, cubed
1/4 c. chopped fresh mushrooms
1/4 c. grated Parmesan cheese
1/4 c. water
1/4 tsp. dried oregano
1 loaf (1 lb.) unsliced Italian bread
1-1/2 c. shredded mozzarella cheese

In skillet, cook sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted.
Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell. Place bread bottom on baking sheet. Sprinkle with half the mozzarella; top with sausage mixture and remaining cheese. Place bread top. Bake at 375 for 15 minutes or until cheese is melted. 6 servings.

Menu Time Monday

Ok, so it's not Monday yet. But here's the menu early:

Sunday: Scalloped Ham and Pasta (Recipe to follow), Biscuits
Monday: Classic Chicken Biscuit Pie, Salad
Tuesday: Tacos, Corn, Spanish Rice
Wednesday: Meal at Church
Thursday: Grilled Italian Sausage, Fried Potatoes
Friday: Pizza Night!
Saturday: Fiesta Bake, Salad

Scalloped Ham and Pasta
1/4 c. margarine or butter, divided
1 pkg. (6.2 oz) PASTA RONI Shells and White Cheddar
2 c. frozen mixed vegetables
2/3 c. milk
2 c. cubed ham (you could use cooked chicken)
1/4 c. bread crumbs

Preheat oven to 450. In large saucepan, combine 2 1/4 c. water and 2 tbsp. butter. Bring to boil. Stir in pasta and frozen vegetables. Reduce heat to medium. Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed. Add cheese packet from pasta, milk and ham. Continue cooking for 3 minutes. Transfer pasta mixture to a 9 inch glass baking dish. Sprinkle with bread crumbs. Melt remaining 2 tbs. of butter and drizzle over top. Bake 10 minutes or until bread crumbs are browned and edges are bubbly. Delicious!

Menu Time Monday

Sunday: Homestyle Vegetable Soup with cornbread
Monday: Green Bean and Chicken Bake (Recipe to follow below) with salad
Tuesday: Baked Rigatoni, Garlic Bread
Wednesday: Meal at Church
Thursday: Quick Taco Macaroni and Cheese
Friday: Spicy Chicken Tortilla Casserole, Corn, Spanish Rice
Saturday: Goulash, Salad, Biscuits

Green Bean and Chicken Bake

1 can cream of mushroom soup
3/4 c. milk
1/8 tsp. pepper
2 pkgs. (9 oz. each) frozen green beans, thawed (you could used 2 cans, drained)
2 c. cubed cooked chicken (you could substitute turkey)
1 1/3 c. French Fried Onions, divided
1 1/2 c. shredded cheddar cheese, divided
3 c. hot mashed potatoes (homemade or prepared instant)

Preheat oven to 375. In a 3-quart casserole, combine soup, milk and pepper. Stir in beans, chicken, 2/3 c. french fried onions and 1 cup cheese. Spoon mashed potatoes on top.
Bake, uncovered, for 45 minutes or until hot. Sprinkle with remaining 1/2 c. cheese and 2/3 c. onions. Bake 5 more minutes or until onions are golden.

Menu Time Monday

Sunday: Fisherman's Pie, Salad
Monday: Bacon Chicken and Dumplings and Broccoli and Cauliflower
Tuesday: Chocolate Chip Pancakes and Fruit
Wednesday: Dinner at Church
Thursday: Chicken Enchiladas, Spanish Rice, Corn
Friday: Pizza!
Saturday: To each his own (I'm going to the Old Spaghetti Factory in Louisville)!