Monday, September 24, 2007

Monday Menu

Monday
Breakfast: granola*, yogurt
Lunch:tomato soup, crackers, fruit
Dinner: bbq beef barbecue sandwiches*, potato salad, tomato/cucumber slices
Treat: popsicles


Beef Barbecue Sandwiches
From: Kim
Serves 10-12
1 3-lb bone-in chuck roast, well trimmed
1 large onion, chopped
2 celery ribs, coarsely chopped
1 bay leaf
5 whole peppercorns
2-1/2 c beef stock

Sauce:
¾ c ketchup
¼ c brown sugar
2 T apple cider vinegar
1 T Worches. Sauce
2-1/2 t prepared mustard
1 t chili powder
½ t paprika
¼ t hot sauce
Buns
In slow cooker, combine the meat, veggies, seasonings, and stock. Cover and cook on low for 10 hours, or until the meat is very tender. Remove the meat with a slotted spoon and metal spatula to a platter; pour the liquid into a degreasing pitcher and skim the fat.

Prepare the sauce: Combine all of all the ingredients plus 1-1/2 c of the beef liquid. Shred the meat with 2 forks, leaving it in large pieces, then add to the sauce. Reheat the mixture on high in the slow cooker or on top of the stove for about 20 minutes. Serve meat/sauce on buns.

Granola
From: Kim

6 cups old-fashioned oat (not instant or quick cooking)
¾ c coarsely chopped walnuts
¾ c whole almonds
¼ c brown sugar
1 c sesame seeds
1 c sunflower seeds
½ c veg oil
1/3 c honey
1/3 c raisins
1/3 c dried apricots or apples
Preheat oven to 350.

In large bowl, combine the oats, walnuts, almonds, brown sugar, sesame seeds, and sunflower seeds. In a small bowl, whisk together the oil and honey. Drizzle the honey mixture over oats/nuts and combine well.

Transfer to 2 jelly roll pans coated with nonstick spray, and spread out evenly. Bake the granola for 10 minutes, stir, and bake 10 more minutes. Remove from the oven, add fruit, and stir again. Cool completely, break up larger pieces, if necessary, and store in airtight containers.

Note: nuts turn rancid if stored at room temp after a bit of time – freeze extra granola if it is not eaten within a week



Tuesday

Breakfast: scrambled eggs, toast

Lunch: yogurt, fruit, granola

Dinner: garlic chicken lasagna*, salad

Treat: chocolate sugar cookies*

Garlic Chicken Lasagna

from: Kim


5 TBS butter

1 lb. boneless, skinless chicken breasts, cut into bite sized pieces

1 medium onion, chopped

2-1/2 tsp. minced garlic

1 can (29 oz) crushed tomatoes

1 can (15 oz) tomato sauce

1 can (6 oz) tomato paste

1 tsp. dried Italian seasoning

1 tsp. fresh oregano

1 tsp. fresh basil

½ tsp garlic powder

¼ tsp pepper

lasagna noodles (about 12)

4 cups Mozzarella cheese, shredded

2 cups Monterey cheese, shredded

1/3 cup Parmesan cheese, grated

In large pan, sauté chicken, onion and garlic in butter until chicken is cooked through. Stir in next 8 ingredients. Bring to a low boil; reduce heat to low and simmer for 45 minutes.

Boil lasagna noodles al dente. Drain and run under cold water.

Spread about ½ c sauce in 9x13 pan. Top with lasagna noodles, 1/3 of the sauce, and 1/3 of the cheeses. Repeat layers, ending with Parm. Cheese.

Cover pan with foil. Bake at 350 for 60 minutes. Let lasagna stand for 15-20 minutes before cutting. Serves 6-8

Chocolate Sugar Cookies

From: Martha Stewart


1-1/2 c flour

½ c unsweetened high quality cocoa powder

1 t baking powder

½ t salt

½ c unsalted butter, softened

1-1/2 c sugar

½ c veg shortening (or ½ c unsalted butter), melted and cooled*

1 large egg

1-1/2 t vanilla


*The shortening will yield flaky cookies with a soft center and crispy edge. The butter will result in a thinner, crunchy cookie

Preheat oven to 375. Whisk together flour, cocoa, baking powder, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle. Mix on medium high speed until pale and fluffy. Mix in shortening (or butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture and mix until just combined.

Using a TBS, drop dough onto greased cookie sheet; spacing about 4 inches apart.

Bake until edges are firm, about 18-20 minutes. Cool on wire rack. Cookies can be stored in an air-tight container for 2-3 days.


Wednesday:

Breakfast: cereal

Lunch: turkey sandwiches, fruit, pretzels

Dinner: apple topped chops*, mashed potatoes, green beans
Treat: sherbet

Apple Topped Chops
From: Kim

8 pork chops (3/4 inch thick)

1-1/2 T olive oil

1 medium onion, thinly sliced into rings

¾ c raisins, divided

4 medium apples, cut into ½ in slices (Granny Smith works best here)

1 c apple juice

3/4 T brown sugar

1 t salt

½ t dried basil, crushed

¼ t ground nutmeg

1/8 t ground cloves

In large skillet, brown pork chops in oil over medium heat. Place in an un-greased baking dish. Place onion rings over the chops. Sprinkle with ½ the raisins. Arrange the apple slices on top and sprinkle with remaining raisins. Combine the apple juice, sugar, salt, basil, nutmeg and cloves; pour over all. Cover and bake at 350 for 1 hour. Uncover and bake 20-30 minutes longer or until meat is tender.


Thursday
Breakfast: cream of wheat
Lunch: leftovers from Tues/Wednesday
Dinner: Italian harvest soup*, garlic bread
Treat: cookies

Italian Harvest Soup

From: Connie (Grace Christian)

Serves 4-6

4 slices of bacon, chopped

3 T olive oil

1 lg onion, diced

2 garlic clove, minced

4 cans chicken broth, low sodium

1 carrot, peeled and sliced thin

2 stalks celery, chopped

1 cans diced tomatoes, with juice

½ box frozen chopped spinach, thawed

1 sm zucchini, diced

3 T chopped fresh basil

3 T chopped fresh parsley

1 t dried oregano

1 can white beans (cannelloni is best), drained and rinsed

2 c chicken breast, cooked and diced

1 c small pasta (elbow or shells), cooked and drained

salt and pepper to taste

parmesan cheese

In large pan over medium heat, cook bacon until crispy. Remove from pan with slotted spoon and drain on paper towels. Remove excess bacon drippings from pan. Cook onion and garlic in olive oil, stirring often, until tender. Add broth, carrots, celery and tomatoes. Bring to a boil, reduce heat and simmer 30 minutes. Add spinach, zucchini, basil, parsley, oregano and beans. Simmer for 30 minutes. Add chicken and pasta and season to taste with salt and pepper. Simmer for 5 minutes or until chicken is heated through. Sprinkle with bacon and cheese.


Friday
Breakfast: cereal
Lunch: soup from last night
Dinner: date night -- kids, pizza
Treat: ice cream floats


Saturday
Breakfast: pancakes, turkey bacon
Lunch: quesadillas
Dinner: pan fry bbq chicken*, sweet potato fries, broccoli
Treat: strawberry pretzel dessert

Fry Pan BBQ Chicken

From: Kim

1/3 cup olive oil

6-8 pieces of chicken (breasts and legs work best)

1 c flour

1 tsp salt

¾ tsp chili powder

¼ tsp pepper

1 c ketchup

½ c brown sugar

1 small onion, diced

2 TBS Worchestershire sauce

¼ c vinegar (cider or white)

2 TBS prepared mustard

¼ c water

Preheat skillet and add oil. In large plastic bag, combine flour, salt, chili powder and pepper. Add chicken and shake well. Place in skillet. Fry until golden brown. In separate pan, heat ketchup, sugar, onion, worch sauce, mustard, vinegar and water to boiling; simmer. Pour sauce over chicken and simmer for 45 minutes.

*You can bake this chicken as well. When chicken is half done on the stovetop, place in baking dish and cover with sauce. Bake at 350 until chicken is cooked through (time will vary depending on cuts of meat).

This sauce is wonderful with biscuits or fried potatoes.


Strawberry Pretzel Dessert

From: Taste of Home

*plan ahead – chill time and jello prep

2 c crushed pretzels

¾ c butter

3 T sugar

filling:

2 c whipped topping

1 package cream cheese, softened

1 c sugar

topping:

1 package (6 oz) strawberry gelatin

2 c boiling water

2 packages (16 oz each) frozen sliced strawberries with syrup, thawed

additional whipped topping

In a bowl, combine pretzels, butter and sugar. Press into the bottom of an un-greased 13x9 baking pan. Bake at 350 for 10 minutes. Cool.

In a mixing bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Chill. For topping, dissolve gelatin in boiling water in large bowl. Stir in berries with syrup; chill until partially set; carefully spoon over filling. Chill for 6 hours or until firm. Cut into squares; serve with a dollop of whipped topping if desired.



Sunday
Breakfast: cereal, toast
Lunch: chicken salad sandwiches, fruit
Dinner: crockpot beef burgundy*, rice, peas/carrots
Treat: almond joy cookies*

Crockpot Beef Burgundy

From: Kim

In large skillet, cook 4 slices of bacon; chop.

Coat with flour and brown on all sides in olive oil:

2 lbs. sirloin tip or round steak cut in 1-inch cubes


Combine all the above in a crockpot with:

1 tsp salt

¼ tsp marjoram

¼ t thyme

½ t pepper

1 clove garlic, minced

1 beef bouillon cube, crushed

1 c red wine

Cover and cook on low for 6-8 hours

Combine 2 TSP cornstarch with 2 TSP cold water. Mix well.

Turn crockpot on high and add above mixture – cooking for 15 minutes.

*During last 15 minutes of cooking, I sometimes add ¼ lb of fresh mushrooms

This is wonderful with garlic mashed potatoes or fresh sourdough bread


Almond Joy Cookies

From: Minnesota church cookbook, author unknown

Makes 40 small cookies

1 14 oz can sweetened condensed milk

1 oz unsweetened chocolate

¼ t salt

1 t vanilla

3 c shredded coconut

45 whole salted almonds

Preheat oven to 350

In the top of a double boiler, combine the condensed milk, chocolate, and salt. Cook over rapidly boiling water; stirring often for 5-7 minutes, or until the mixture thickens. Remove from the heat and stir in the vanilla and coconut.

Form cookies by dropping teaspoons of the mixture on a well greased baking sheet, 1 inch apart. Top each with a whole almond. Bake on the middle shelf of the oven for 10-12 minutes, watching the cookies carefully after 9 minutes, as the bottom can get too brown. Immediately remove cookies from the pan with a metal spatula and cool on wax paper covered rack.

Note: these freeze very well

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