Monday, December 03, 2007

Menu Monday ....12/3 - 12/9

Monday
Breakfast: oatmeal
Lunch: chicken noodle soup (frozen/thawed from previous meal)
Dinner: taco soup*, cucumber/carrot slices, chips
Treat: coconut crisps* (start holiday baking)

Taco Soup
Adapted from Food TV

2 pounds ground turkey (or cooked shredded chicken)
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can black beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.


Coconut Crisps
From: New Recipes from Quilt Country

1 c butter, at room temp.
1 c sugar
1 egg
1 t vanilla
1 t almond extract
2 c flour
½ t baking soda
½ t salt
2 c flaked coconut
additional sugar, for sprinkles

Preheat oven to 325. In mixer bowl, beat together the butter slightly and gradually add the sugar. Add the egg & extracts; combine. In a mixing bowl, whisk together the flour, baking soda, and salt; then add to the egg mixture, combing thoroughly. Add the coconut and mix well.

Using a heaping TBS, drop the dough onto a greased baking sheet. Sprinkle each cooking with a bit of sugar. Then using the bottom of a sugar coated glass, press the cookie lightly to about 3/8 inch thickness (they will rise slightly during baking).

Bake 12-15 minutes and do not allow to brown. Remove to rack to cool and store in tightly covered tin or freeze

Note: Jeff’s favorite --- great with hot cocoa


Tuesday
Breakfast: scrambled eggs, toast, oranges
Lunch: ham sandwiches, apples, pretzels
Dinner: swiss steak*, mashed potatoes, green beans
Treat: make dough (and freeze) for snickerdoodles* (make 1 dz. today)

Swiss Steak
From: Paula Deen

1 round steak (approximately 1 1/2 pounds), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 ounce) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips

Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

Snickerdoodles
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. Then cookies will puff up at first, and then flatten out with crinkled tops. Cool on racks.


Wednesday
Breakfast: cereal, fruit
Lunch: leftovers
Dinner: crockpot enchilada casserole, salad
Treat: make dough for oatmeal cranberry* cookies (make 1 dz today)

Crockpot Enchilada Casserole
From: Kim

2 cans diced tomatoes w/ green chiles
1 large onion, diced
3 cloves garlic, minced
½ t ground red pepper
¼ t cumin
½ t salt
2 cans tomato paste
22 corn tortillas
2 lb ground turkey, browned and drained
1-1/2 c Monterey cheese, shredded
1-1/2 c medium cheddar cheese, shredded

In a food processor, blend tomatoes and their liquid with onion and garlic. Pour into medium sized saucepan. Add pepper, salt, cumin, and paste and blend again.
Place a few tortillas on bottom of the crockpot. Add 1/3 of the meat, 1/3 of the sauce, and 1/3 of the cheese – repeat layer two more times.
Cook for 6 hours.


Cranberry Oatmeal Cookies
from : LeeAnne

1 cup butter, softened
1 ½ cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 cups quick oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tbsp orange zest
12 oz vanilla or white chocolate chip

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries and zest. Stir in vanilla chips.

Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake cookies at 375ºF for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.



Thursday
Breakfast: yogurt, toast, fruit
Lunch: PB&J sandwiches or leftovers
Dinner: pan bbq chicken*, sweet potato wedges, broccoli, rolls
Treat: make dough for jam thumbprints (bake 1 dz for today)


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.



Friday
Breakfast: gingerbread waffles*, fruit
Lunch: quesadillas, veggie sticks
Dinner: Jeff’s work Christmas party – kids will have pizza
Treat: nothing planned

Gingerbread Waffles
From: Rachel Ray

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffles iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.



Saturday
Breakfast: poached eggs, turkey bacon, fruit
Lunch: ?
Dinner: salmon, brown rice, broccolini/beans*
Treat: popsicles or pudding

Roast Broccolini and Beans
From: Rachel Ray

2 bunches broccolini, trimmed
1 pound string beans, trimmed
4 cloves garlic, crushed
3 T olive oil
salt and pepper to taste

Preheat the oven to 425. On a baking sheet, toss the veggies and garlic with the olive oil; season with salt and pepper. Roast until crisp at the edges, 15-18 minutes.


Sunday
Breakfast: cereal, fruit
Lunch: Subway
Dinner: hamburgers, sunny carrots*, baked beans, fruit
Treat: apple crisp*

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.


Apple Crisp

2/3 cup rolled oats
1/3 cup all-purpose flour
1/3 cup dark brown sugar
1/3 cup pecans, toasted, chopped
Pinch fine salt
6 tablespoons cold unsalted butter, cut into bits
4 medium baking apples, such as Braeburn, Rome, or Golden Delicious,
Unsweetened whipped cream, optional

Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins.
Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and divide evenly among the ramekins. Scatter the crisp topping evenly over the fruit in each ramekin.
Transfer the ramekins to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes.
Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using.

1 Comments:

Blogger oceans5 said...

I would love to hear your tips on meal planning, grocery shopping,etc. We are a family of 5 and I have definitely gotten better about my grocery bill but there is definitely room for improvement. Another post of great recipes:)Thanks.

4:25 PM  

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