Monday, November 19, 2007

Monday Menu...11/19 - 11/25

Breakfast: soft boiled eggs, toast sticks
Lunch: grilled cheese, tomato soup
Dinner: rice, beans, veggies
Treat: snickerdoodle cookies*

From: Kim
Makes about 4 dozen cookies
*plan ahead – dough chilling time

This is one out of a handful of recipes I use that calls for margarine. It really does make a difference in this particular cookie.

1 c margarine, softened
1-3/4 c sugar
2 eggs
2-3/4 c flour
2 t cream of tartar
1 t baking soda
½ t salt
3 t cinnamon
1 t ground nutmeg

In a large mixer bowl, cream the margarine. Slowly add 1-1/2 c sugar, then the eggs. Mix the flour, cream of tartar, baking soda, and salt, and gradually add to the creamed mixture. Chill overnight.

Combine the remaining sugar and the spices on a small plate. Divide the dough in half, keeping one half in fridge until needed. Shape the dough into walnut size balls, roll in sugar mixture. Place 2 inches apart on an ungreased sheet and bake just until golden – check the bottoms to make sure they are not getting too brown – about 8 minutes. The cookies will puff up at first, and then flatten out with crinkled tops. Cool on racks.

Breakfast: cereal
Lunch: 7 layer casserole*, veggie sticks
Dinner: French toast, turkey bacon, fruit
Treat: cookies

7 Layer Casserole
from: Kim

1 c uncooked rice
1 c canned corn, drained
½ t salt
1/8 t pepper
8 oz can tomato sauce
½ c water
½ c onion, diced
½ c green bell pepper, diced
1 lb ground meat, lightly browned
½ t salt
1/8 t pepper
8 oz can tomato sauce
¼ c water
5 strips bacon, cut in half
½ c shredded cheese

Place ingredients in a 2 qt casserole dish in the order given. Bake at 350 for 1 hour.
Uncover, top with cheese and bake 30 minutes longer.

Breakfast: oatmeal
Lunch: PB&J sandwiches, pretzels, carrots
Dinner: white chili, salad
Treat: nothing planned

White Chili
Adapted from Midwest Living

1 pound dry Great Northern beans
6 cups water
6 cups chicken broth
1 large onion, chopped
1 cloves garlic, minced
2 4-ounce cans diced green chiles
1 T dried oregano, crushed
1 T cumin
¼ t cayenne pepper
¼ t black pepper
4 cups cooked, diced chicken
¾ cup shredded Monterey Jack cheese

Rinse beans. Place in a Dutch oven and add the water. Bring to a boil, reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
In the same pot, stir together the beans, broth, onion, garlic, chiles, oregano, cumin, cayenne, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 90 minutes.
Stir in chicken. Simmer, covered, for 30 minutes more. Just before serving, sir in the cheese until just melted.

Breakfast: cereal
Lunch: cheese, crackers, angel eggs, veggie tray
Dinner: roast turkey, dressing, mashed taters, sweet taters, green beans, creamed onions, brussel sprouts, corn, cranberry relish, rolls, gravy
Treat: pumpkin pie, vanilla ice cream

Leftovers for the day

Breakfast: cream of wheat
Lunch: ?
Dinner: turkey ala king*, salad
Treat: cookies or pie

Chicken (or turkey) A La King
From: Kim

Serves 6

1 medium onion, chopped
¾ c diced celery
¼ c diced green pepper
¼ c diced red pepper
1/3 c butter
¼ c flour
¾ t sugar
1-1/2 c chicken broth, low sodium
¼ c half and half
3 c cubed cooked chicken or turkey
1 can (4 oz) sliced mushrooms, drained (optional)
6 slices of toast or biscuits

In a skillet, sauté the onion, celery and peppers in butter until tender. Stir in flour and sugar until paste forms. Gradually whisk in broth. Bring to a boil; boil for 1 minute. Reduce heat. Add cream, chicken and mushrooms (if using); heat through. Serve either over biscuits or toast.

Breakfast: oatmeal
Lunch: nachos with red beans
Dinner: chop chop salad with turkey*
Treat: hot chocolate with marshmallows

Chop Chop Salad with Spicy French Dressing

Serves 6-8

2 garlic cloves, chopped
1 cup ketchup
1 cup cider vinegar
½ c sugar
2 TBS Worcestershire sauce
2 tsp paprika
several dashes of hot sauce, to taste
2 heads of romaine lettuce, chopped
1-1/2 red onion, chopped
4 tomatoes, seeded and chopped
2 red bell peppers, seeded and chopped
2 cucumbers – peeled, seeded and chopped
2 cups of raw broccoli, chopped
2 (15 oz) cans chickpeas, rinsed and drained
1-1/2 cup crumbled blue cheese or feta cheese

In a small food processor, blend the garlic, ketchup, vinegar, sugar, Worch. Sauce and paprika until smooth, about 30 seconds. Add the hot sauce and blend.
Place the veggies in large salad bowl. Toss with the dressing; top with cheese

*you can add any veggies you like – this salad is perfect for leftover dinner veggies or cleaning out the veggie drawer in the fridge

*add shredded turkey or chicken for additional flavor


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