Monday, October 29, 2007

Menu Monday - 10/29 - 11/4


Monday

Breakfast: cereal, fruit
Lunch: leftovers from weekend
Dinner: lazy day stew*, salad, rolls
Treat: popsicles


Lazy Day Stew
from: Kim

2 lbs. round steak, cubed
4 potatoes, chopped into bite sized pieces
6 carrots, chopped into bite sized pieces
3 onions, chopped
4 stalks of celery, chopped into bite sized pieces
15 oz tomato sauce
1 cup water
2 tsp sugar
salt, pepper and garlic to taste
4 tsp quick-cooking tapioca mix, uncooked (usually found on the top shelf of the pudding area at the market -- look for a red box)
1 package of frozen peas

Arrange steak in a 3 qt casserole dish or Dutch oven. Layer veggies on top of the steak. In medium bowl, mix tomato sauce, water and sugar. Pour over meat and veggies. Add spices. Scatter tapioca on top; do not stir in. Place a piece of foil over the top and cover with a tight fitting lid. Bake at 325 for 2-3 hours. Do not open during the cooking time. (place a cookie sheet on the rack under the pot to catch possible spills).
After cooking, take stew out and gently stir in peas. Place foil and lid back on, allowing stew to sit on stove top for about 5 minutes - enough time for the peas to get hot.



Tuesday
Breakfast: scrambled eggs, toast
Lunch: turkey sandwiches, veggie sticks, chips
Dinner: chicken & veggie pie*, salad
Treat: sugar cookies* – cut out into leaf shapes


Chicken and Veggie Pie
From: adapted from Rachel Ray


2/3 cup rice
3 T olive oil
¼ c grated Parm cheese
1 large egg, beaten
pepper
1 medium onion, finely chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10 oz package frozen chopped spinach, thawed and squeezed dry
1 t finely chopped fresh rosemary
dash of fresh lemon juice
salt to taste
1 whole poached chicken or 1 store bought rotisserie chicken, cut into cubes
8 oz Monterey Jack cheese, shredded

Preheat oven to 425.
In a small pan, combine the rice with 1-1/3 c water. Cover and simmer over medium high heat until water is absorbed, about 18 minutes. Let cool.

Brush the sides of a 9 inch pie pan with 1 T olive oil. In a medium bowl, combine the cooled rice, parm cheese, egg and pepper. Using lightly oiled fingers or a rubber spatula, press the rice mixture evenly into the bottom and up the sides of the pie plate. Bake for 10 minutes. Let cool.

In a skillet, heat the remaining oil over medium heat. Add the onion, bell peppers and garlic and cook, stirring occasionally, until the vegs are golden, about 15 minutes. Stir in the spinach and rosemary, season with salt and squeeze of fresh lemon juice. Cook for 5-8 minutes. Remove from heat and let cool slightly. Stir in the chicken and ½ c cheese.

Lower the oven to 375. Fill the crust with chicken/veggie mixture, leaving a 1 inch border at the top of the crust. Sprinkle the remaining cheese on top. Bake until the cheese is melted and bubbling, about 25 minutes.

Awesome Sugar Cookies
From: Nancy

3 cups of flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup margarine
2 eggs - beaten
1 cup sugar
Mix flour, baking powder and baking soda. Cut in margarine (think pie crust). In another bowl, mix the eggs and sugar. Mix to flour. Blend. Roll out and cut with cookie cutters. Bake at 350 on second rack from top for 6-8 minutes


Wednesday
Breakfast: yogurt, fruit
Lunch: leftovers
Dinner: Moe’s for dinner – movie after
Treat: nothing planned


Thursday
Breakfast: cereal, fruit
Lunch: tomato soup, grilled cheese
Dinner: lemon cream pasta w/ chicken*, sunny carrots*
Treat: caramel popcorn


Lemon Cream Pasta w/ Chicken and Asparagus
From: adapted from Christine’s recipe

3 TBS butter
4 boned, skinned chicken breasts – cut into strips
1 lb asparagus
3 TBS fresh lemon juice
3 TBS chopped parsley
2 t grated lemon rind
½ c heavy cream
¾ t salt
½ t pepper
16 oz, bow tie pasta – cooked and drained
½ c chicken broth

In a large skillet over medium heat, melt butter. Saute’ chicken for 5 minutes. Remove to a plate.
To juices in the skillet, add asparagus, broth and lemon juice; reduce heat.
Cover partially; cook 5 minutes or until veggies are tender (but not mushy!)
Add chicken and other ingredients, except for pasta. Boil 4 minutes to reduce liquid. Add pasta and toss.


Sunny Carrots
From: Kim

1 lb carrots, julienned
¾ T brown sugar
1 t cornstarch
¼ c orange juice
2 T butter

Steam carrots until just fork tender (do not over-cook)
Meanwhile, in another pan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; top with orange juice mixture and toss to coat.


Friday
Breakfast: oatmeal
Lunch: crackers, cheese, hummus, veggies
Dinner: hearty beef barley soup*, cornbread*
Treat: vanilla pudding


Hearty Beef Barley Soup
From: Kim

2 lbs chuck roast, trimmed and cut into small cubes
2 T canola or olive oil
1 large onion, chopped
2 qt. beef stock or 4 (16 oz) cans beef broth
1 (16 oz) can diced tomatoes, undrained
1 c chopped carrots
1 c chopped celery
¾ c chopped green pepper
2/3 c quick cooking barley
2 t Worcestershire sauce
½ t black pepper
salt to taste
2 T minced fresh thyme
½ c chopped fresh parsley

In large covered stockpot, over medium heart, slowly braise the beef in the oil for 5 minutes. Add the onion and continue the browning for 15 minutes longer, stirring occasionally. Stir in the stock and tomatoes, cover, and simmer for 2 hours. Add the carrots, celery, gr. pepr, barley, W sauce, pepper, and salt; cover and cook until the veggies are tender, about 25 minutes. About 5 minutes before soup is ready, add the herbs. Serve immediately.


Cornbread
from: Kim

3/4 cup yellow cornmeal
1 cup flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg, well beaten
2 TBS melted butter

Preheat oven to 425. Grease an 8 inch square baking dish (I use a large cast iron skillet)
Mix cornmeal, flour, sugar, baking powder and salt in a large bowl. Add milk, egg and butter and blend well. Pour into pan and bake for 20 minutes.

*I double this recipe for my family - allow about 5 extra minutes for cooking


Saturday
Breakfast: baked French toast, fruit
Lunch: leftovers
Dinner: sloppy joes*, tator tots, green beans
Treat: nothing planned


Baked French Toast Casserole
(plan ahead – fridge time)
From: Kim

Serves 6-8

1 loaf of French bread
8 large eggs
1 c half and half
1 c milk
1-1/2 granulated sugar
1-1/2 vanilla
¼ t cinnamon
¼ t grated nutmeg
small dash of salt

Topping:
1 c butter, at room temp
¾ c brown sugar
1 c chopped pecans
1-1/2 T light corn syrup
½ t cinnamon
¼ t grated nutmeg

maple syrup, honey or fruit preserves

Slice bread into twenty 1 inch slices. Arrange the slices in a well greased 9x13 baking dish in 2 rows, overlapping the slices. In a bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt; beat with a whisk until well blended (but not bubbly). Pour over bread slices, making sure all are covered; spooning some of the mixture in between slices too. Cover with foil and refrigerate overnight.

(next day)
Preheat oven to 350.
Combine the topping ingredients in a bowl and spread it evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with syrup, honey or preserves.



Sloppy Joes
From: Kim
Serves about 12

2 pounds ground meat (I use turkey)
½ c. diced onion
½ c. diced green pepper
½ c diced red pepper
1 can condensed tomato soup, undiluted (may substitute 1 can of tomato paste)
1 can (8 oz) tomato sauce
¼ c. brown sugar
2 TBS Worcestershire sauce
½ TBS. prepared mustard
1-1/2 tsp. dry mustard
½ tsp. chili powder
½ tsp. garlic salt
hamburger buns

Brown meat and onion over medium heat; add green pepper. Cook and stir for 5 minutes; drain. Add the remaining ingredients; bring to a consistent simmer; stir often.
Cover and place at a low simmer for 1 hour. Serve on buns.

*If mixture is thicker than you prefer, add a small amount of chicken broth or water to thin.


Sunday:
Breakfast: cream of wheat
Lunch: Subway
Dinner: chicken satay noodle salad*, veggie sticks
Treat: applesauce pie*


Chicken Satay Noodle Salad
From: Rachel Ray

Salt
1 lb. pound whole wheat spaghetti
1/3 cup peanut butter, softened
2 T honey
¼ cup tamari (dark soy sauce)
juice from 2 limes
1 t hot pepper sauce
1 clove of garlic, grated
2 T veg. oil
2 cups skinned and sliced cooked chicken
1 cup packed fresh spinach, thinly sliced
1/3 cup shredded carrots
4 scallions, thinly sliced on an angle
¼ c chopped peanuts
2 T chopped parsley or cilantro

Bring a large pot of water to a boil; salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
While the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and ¼ c warm water. Whisk the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
Place the noodles in 4 bowls and top with chicken, spinach, carrots, scallions, peanuts and cilantro.

Notes: double
Notes: add a handful of shrimp for extra taste


Applesauce Pie
From: Marcia Adams

Pastry for a 1 crust pie
2 eggs
1 c sugar
2 T flour
1 t grated nutmeg
½ c butter, melted
1 c chunky unsweetened applesauce
1 t vanilla
2 T fresh lemon juice (unless the applesauce is tart)

Preheat the oven to 350.

In a large mixer bowl, beat the eggs until just combined. In a small mixing bowl, whisk together the sugar, flour, and nutmeg. Add the sugar mixture to the eggs and blend. Add the butter, applesauce, vanilla, and lemon juice, if using, and combine gentle, being careful not to over-mix; you want to avoid adding too much air to the batter.

Pour the filling into the pastry and bake for 45 minutes or until the top of the pie is golden. Remove from oven, cool on rack, serve.

1 Comments:

Blogger Rona's Home Page said...

Thanks for sharing the recipes. Many of them are my favorite comfort foods.

9:13 AM  

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