Monday, December 10, 2007

Monday menu......12/10 - 12/16

Breakfast: oatmeal, fruit
Lunch: leftovers from weekend
Dinner: chili, cornbread, veggie sticks
Treat: popsicles


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

Breakfast: scrambled eggs, toast, fruit
Lunch: turkey sandwiches, veggie sticks, chips
Dinner: jambasta, salad
Treat: honey peach freeze


Adapted from Rachel Ray

1 lb pasta
about 2 TBS olive oil
¾ lb andouille or turkey sausage, casings removed and meat diced (I will be using chicken/apple sausage from Emeril – sold at Sam’s)
2 TBS unsalted butter
4 garlic cloves, finely chopped
1 poblano chile, chopped
1 small red bell pepper, chopped
1 small green pepper,chopped
2 large celery stalks, chopped
1 medium onion, diced
black pepper
2 TBS flour
1 c beer
1 c chicken broth (low sodium)
1 (14.5 oz) diced tomatoes
hot sauce to taste
2 TBS fresh thyme, chopped
¾ lb boneless, skinless chicken, diced
¾ lb. medium shrimp, peeled and deveined, tails removed
1/3 c heavy cream
2 scallions, thinly sliced (optional)

1. Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
2. While the pasta works, heat a large, deep skillet over medium-high heat. Add the olive oil, 2 turns of the pan, and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm. Stir in the cream and add the pasta. Ladle up the “jambasta” and top with the scallions and the reserved crispy sausage.

Honey Peach Freeze

From: Taste of Home, Best of

1 package (20 oz) frozen sliced peaches, partially thawed
¼ c honey
2 T orange juice
1 T lemon juice

Set aside a few peach slices for garnish if desired. Place remaining peaches in a blender; add honey and juices. Cover and process until smooth. Pour into 4 freezer-proof dishes. Freeze for at least 2 hours; remove 5 minutes before serving.

Notes: double

Breakfast: yogurt, toast
Lunch: leftovers
Dinner: Doug’s famous chicken, couscous, broccoli
Treat: nothing planned

Doug’s Famous Crockpot Chicken


1 whole chicken (or 2 pounds full leg pieces)
1 16 oz can stewed tomatoes
1 12 oz can black eyed peas
½ T rosemary
½ T minced garlic
½ T salt
1 T pepper

Wash peas and place into crockpot with undrained tomatoes and all spices. Mix well and add chicken.
Place crockpot on high for one hour and turn down to low for 5 hours.
When taking the chicken out, be sure to use large spoon; chicken will be very tender.
Serve with rice or pasta.

Breakfast: cereal, fruit
Lunch: chicken noodle soup (frozen from previous meal)
Dinner: German apple pancake, turkey bacon, oranges
Treat: hot chocolate with candy canes and marshmallows

German Apple Pancake

From: Kim (adapted from Cooking from Quilt Country)
Serves 6

This is a favorite with the family. I serve it for breakfast or dinner, along with ham or turkey bacon.

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: PB&J, veggie sticks, pretzels
Dinner: beef provencal, egg noodles, green beans, rolls
Treat: ice cream

Beef Provencal

From: Cooking Light

2 tsp olive oil
12 garlic cloves, crushed
1 (2 pound) boneless chuck roast, trimmed and cut into 2 inch cubes
1-1/2 t salt, divided
½ t black pepper, divided
1 c red wine
2 c chopped carrot
1-1/2 c chopped onion
½ c beef broth (I use low sodium)
1 T tomato paste
1 t chopped fresh rosemary
1 t chopped fresh thyme
dash of ground cloves
1 (14.5 oz) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked egg noodles (about 4 cups uncooked pasta)
chopped fresh parsley – optional

Preheat oven to 300.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes; stirring often (do not burn). Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with ½ t salt and ¼ t pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining salt/pepper, carrots, and next 8 ingredients (through bay leaf) to pan; bring to boil.
Cover and bake at 300 for 2-1/2 hours until beef is tender. Discard bay leaf. Serve over noodles. Garnish with parsley.

Note: To make in slow cooker, prepare as above, omitting ½ c beef broth. Cook on high for 5 hours.

Breakfast: pancakes
Lunch: ?
Dinner: tilapia, oven roasted veggies, salad
Treat: coconut cranberry macaroons

Oven Roasted Veggies

From: Country Home

10 small red potatoes, halved
1 c baby carrots
1 head garlic, trimmed
1 small red onion, cut into strips
1 T chopped fresh rosemary
2 sprigs fresh thyme
½ c olive oil
3 T fresh lemon juice
1 t salt
½ t pepper
1 c cauliflower florets
1 small leeks, halved lengthwise
1 c chunked sweet pepper (red or orange)
1 c small zucchini and/or yellow summer squash, coarsely chopped

In a 13x9 roasting pan, combine potatoes, carrots, garlic, onion, rosemary, and thyme.
In a small mixing bowl, combine oil, lemon juice, salt and pepper. Drizzle over veggies and herbs in pan; toss to coat. Roast uncovered, in a 450 oven for 30 minutes; stirring once.
Remove from oven. Add cauliflower, leeks, sweet pepper, and zucchini; toss to combine. Return to oven; roast 10-15 minutes or until veggies are tender and brown; stirring once.

Coconut Cranberry Macaroon
From: Food TV

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Store macaroons in a tightly sealed container for up to a week.

Breakfast: baked oatmeal
Lunch: Moe’s
Dinner: crockpot roast w/ veggies, rolls
Treat: cookies

Baked Oatmeal

From: Kim, adapted from Dorette

Plan ahead – start the night before

1/3 c butter
2 eggs
½ c brown sugar
1-1/2 tsp baking powder
1-1/2 tsp vanilla
1 t grated nutmeg
½ t cinnamon
¼ t salt
1 c plus 2 T milk
3 cups oats (not instant)
warm milk for serving

Melt butter and set aside. Grease 1-1/2 qt casserole, and drop in the eggs. Beat slightly. Add the brown sugar, baking powder, vanilla, nutmeg, cinnamon and salt. Mix well, making sure there are no brown sugar lumps. Whisk in the melted butter and milk, the stir in the oats. Cover and refrigerate overnight.

Preheat oven to 350. Uncover the oatmeal and bake for 35 minutes or until top is brown. Remove from oven and place in serving bowls. Pour warm milk over servings.

Serves 6

*note – double recipe – sits well in fridge for a couple days
*note - Place some chopped apple in the individual serving bowls before adding oatmeal


Blogger Sandra said...

Great Menu, thanks for sharing :)

Mine is up too!


12:02 PM  
Blogger Tiany said...

Your menu sounds wonderful! Thanks for all the wonderful recipes!!


4:28 PM  

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