Monday, October 22, 2007

Monday Menu....10/22-10/28

Breakfast: oatmeal
Lunch: quesadillas
Dinner: Italian harvest soup*, wheat rolls
Treat: chocolate pudding

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.

Note: double

Breakfast: yogurt, toast
Lunch: leftover soup
Dinner: chili mac*, salad
Treat: brownies*

Chili Mac

From: Kim

1-1/2 lb ground meat (I use turkey or chicken)
1 medium onion, chopped
1 clove of garlic, minced
1 can (14 oz) diced tomatoes, drained
2 c water
1 can (8 oz) tomato sauce
1 TBS chili powder
½ tsp. oregano
8 oz uncooked elbow macaroni
1 can (15 oz) red beans, undrained (kidney beans work well too)

Brown meat, onion and garlic in large skillet; drain.

Return meat mixture to pan. Add tomatoes, water, sauce, and seasonings; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in uncooked pasta and beans. Bring to a boil; reduce heat to medium and simmer for 10 minutes until pasta is tender. Serves 6

*I often add chopped green pepper to this dish for extra color and texture.

Best Brownies
Makes 30 brownies
From: Marcia Adams

1 c butter, melted
2 c sugar
7 T cocoa
4 eggs
1 c flour
1 t baking powder
2 t vanilla
½ c chopped pecans (optional)

Preheat oven to 350
In a large mixing bowl, combine the melted butter, sugar and cocoa. Add the eggs, one at a time, blending well after each addition. Add the remaining ingredients and mix just until combined. Pour into a greased 9x13 glass baking pan. Bake for 20-25 minutes or until the top is firm to the touch; being careful to not over-bake. Allow to stand 15 minutes, then cut into squares

Breakfast: cereal, fruit
Lunch: leftovers, veggie sticks
Dinner: German apple pancake*, turkey bacon, orange slices
Treat: popsicles

German Apple Pancake

From: Kim (adapted from Cooking from Quilt Country)

3 large cooking apples (Granny Smith work best)
½ c butter
1 c flour
1 c milk
6 eggs
1 tsp vanilla
½ t salt
¼ t grated nutmeg
¼ cinnamon

Preheat oven. Peel, core, and very thinly slice the apples; you should have about 2 cups.
Melt 2 TBS of butter over medium low heat in a small fry pan, and sauté the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9 inch cast iron skillet in the oven to heart for at least 5 minutes – the pan has to be very hot for this recipe to work properly. When it is well heated, add the remaining 2 T of butter to melt and put skillet back in the oven; the butter should be very hot but not brown when you add the apples and batter.

While the skillet is heating, place the flour, milk, eggs, vanilla, salt, and spices in the blender, and blend until smooth. Remove the skillet from the oven, quickly arranges the apples over the butter, and pour the batter evenly over all. Bake for 15 minutes, reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb ups the sides of the pan. Sprinkle with powered sugar, then cut in wedges and serve with syrup or jelly.
Serve with bacon or ham.

Note: You can use fresh pears or peaches in place of the apples.

Breakfast: cream of wheat
Lunch: grilled cheese, tomato soup
Dinner: honey glazed chicken, roasted potato cubes, broccoli
Treat: ice cream

Honey Glazed Chicken
From: Kim

1/2 cup flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 pounds of chicken(your favorite cuts)
1/2 cup of butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice(fresh)
1 tablespoon soy sauce
1 teaspoon curry powder

In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13x9 inch baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350 degrees for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 35- 40 minutes more or until chicken is thoroughly cooked. Baste several times with pan drippings.
yield 4-6 servings

note: double for lunch – sauce is great for dipping chicken strips

Breakfast: cereal, fruit
Lunch: tuna salad, veggie sticks, crackers
Dinner: date night! – kids will have Wendy’s
Treat: nothing planned

Breakfast: poached eggs and sweet potato/sausage hash*
Lunch: leftovers
Dinner: taco pizza*
Treat: sherbet

Sweet Potato and Sausage Hash
From: Rachael Ray

1 large sweet potatoes, peeled and cut into ½ inch pieces
½ lb bulk sausage
2 TBS olive oil
2 bell peppers, chopped
1 onion, chopped
2 cloves garlic, thinly sliced
2 tsp ground cumin
salt and pepper
salsa (green salsa works best)

In a medium pot of boiling, salted water, cook the sweet potatoes until almost tender, about 5 minutes. Drain and set aside.
In a large skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes; transfer with a slotted spoon to paper towels to drain.
Hear the oil in the skillet. Add bell peppers, onion and garlic and cook until softened, about 5 minutes. Add the sauce, cumin and sweet pot. And cook for 5 minutes more. Season to taste with salt and pepper and serve with salsa.

Taco Pizza
From: Kim

1-1/4 c cornmeal
1-1/4 c flour
2 t baking powder
1-1/2 t salt
2/3 c milk
1/3 c butter, melted
1 lb ground beef or turkey
1 can tomato paste, 6 oz
1 can diced tomatoes, undrained, 14-1/2 oz
1 envelope taco seasoning
1 sm can diced green chiles
¾ c water
1-1/2 c shredded cheddar cheese
1 cup shredded Monterey cheese
2 c chopped lettuce
1 c diced fresh tomato
½ c sliced olives, black
½ c sliced green onions

In medium bowl, combine the cornmeal, flour, baking powder and salt. Add milk and butter, mix well. Press onto the bottom and side of a 14 inch pizza pan. Bake at 400 degrees for 10 minutes or until edges are lightly browned. Cool.
In a large skillet, brown meat; drain. Stir in the tomato paste, canned tomatoes, chiles, taco seasoning and water…bring to boil.
Simmer, uncovered, for 5 minutes. Spread over crust. Combine cheeses and sprinkle 2 cups over meat. Bake at 400 for 15 minutes. Layer lettuce, tomato, olives, onions and remaining cheese. Serve.

Notes: tricky to cut

Breakfast: pancakes
Lunch: ?
Dinner: turkey meatloaf*, barley bake*, carrots/peas
Treat: lemon meltaways

Turkey Meatloaf
From: Kim

2 pounds ground turkey
2 egg yolks
5 TBS chopped parsley, fresh
1-1/2 TBS butter, softened
1 medium onion, chopped
2 tsp lemon juice
1-1/2 tsp salt
2 tsp pepper
1-2 cups vegetarian broth (or chicken broth)

Preheat oven to 350.

In large bowl, combine all ingredients except the broth. Form into a loaf and place in lighted greased pan. Pour the broth (use desired amount; between 1-2 cups) and bake for 60-80 minutes (check for doneness), basting periodically. Allow to sit for 10 minutes before cutting.

Nutty Barley Bake
From: Tracy (Amazing Grace)

1 medium onion, chopped
1c medium pearl barley
½ c slivered almond or pine nuts
¼ c butter
½ c minced fresh parsley
¼ c thinly sliced green onions
¼ t salt
1/8 t pepper
2 14 oz cans beef broth, low sodium (or vegetarian broth)

In a skillet over medium heat, sauté the onion, barley, and nuts in butter until barley is lightly browned. Stir in parsley, green onion, salt and pepper. Transfer to a greased baking dish. Stir in broth. Bake, uncovered, at 350 for 1 hour and 15 minutes or until barley is tender and liquid is absorbed.

Lemon Meltaways
From: Dorette (Amazing Grace)

1-1/3 c flour
½ c cornstarch
½ c powdered sugar
¾ c butter, softened
1 t grated lemon peel
1 T lemon juice

¾ c powdered sugar
¼ c butter
1 t lemon peel
1 t lemon juice

Mix all dough ingredients. Refrigerate in 2 rolls for 2 hours. Slice and bake at 350. Cool completely; then frost.


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