Tuesday, March 23, 2010

Menu Plan Monday

We're already past Monday, but I'll put up my menu anyway. Super One doesn't have a lot of great sale items this week, plus Barry will be out of town the second half of the week, so we're eating out of the pantry and only picking up a few essentials at the local grocery store. Last week we ate the salmon on Saturday and had chicken stir fry on the other day. Here's what we're eating this week:
Sunday--Kid's Choice (Chicken nuggets, mac and cheese and apple slices)
Monday--Homemade chicken soup
Wednesday--Fish, home fries, veggie
Thursday--Turkey roast, baked potatoes, veggie
Friday--Pizza (The local pizza place has an anniversary special of $5 for a large pepperoni or sausage--can't beat it!)
Saturday--Hot ham and cheese

Monday, March 15, 2010

Menu Plan Monday

I followed last week's plan pretty closely. The only major difference was on Wednesday when I had some leftover ham to use up--we had it with mashed potatoes and a veggie. I also switched Friday and Saturday's meals around. Here's what we're eating this week:

Sunday--Hamburgers/chicken burgers, homemade potato salad, orange slices
Monday--Chicken tacos, pineapple
Tuesday--(Not Your Grandma's) Tuna Casserole
Wednesday--Parmesan Chicken, mashed potatoes, veggie
Thursday--Salmon and sides tbd

PB & J Muffins

I was so intrigued by this recipe on the back of a bag of flour that I had to try them.

2 cups flour
1 1/2 tsp. salt
1 T. baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
1/2 cup jam or preserves of your choice (I used half strawberry and half cherry)
1/4 cup sugar for topping

Heat oven to 375 degrees. Spray muffin pan with no stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients on the low speed of an electric mixer, just until moistened. Do not overbeat.

Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with sugar. Bake for 18-20 minutes. Remove from the oven; cool in pan 5 minutes.

Makes 12 muffins.

These were quite heavy muffins, but had a good flavor. My son took one to school for snack and said his classmates said it smelled so good when he started eating it.

Monday, March 8, 2010

Menu Plan Monday

Last week I stuck pretty close to the menu plan: on Thursday we had leftovers, Friday French bread pizza and Saturday we had Cheesy Ham and Potato Soup. Here's what we're eating this week:
Sunday--I made mac and cheese for the kids and I had a turkey sandwich
Monday--Better Cheddars, mixed veggies
Tuesday--Mexican Hotdish
Wednesday--Something with chicken
Thursday--Tilapia, roasted red potatoes and asparagus
Saturday--Hamburger/potato/green bean hotdish

Chicken, Broccoli and Cashews

This recipe was in a calendar I got from Eat Better America (part of General Mills).

2teaspoons canola oil
1lb boneless skinless chicken breasts, cut into 1-inch pieces
1teaspoon finely chopped gingerroot (I used ground ginger)
2cups fresh broccoli florets
1cup reduced-sodium chicken broth
1/8teaspoon crushed red pepper flakes (I used a bit of cayenne pepper)
2cups frozen sugar snap peas (I didn't have peas; I used mushrooms instead)
3tablespoons reduced-sodium soy sauce (I used regular)
2teaspoons rice vinegar (I used regular vinegar)
1tablespoon cornstarch
1teaspoon sugar
2medium green onions, sliced (2 tablespoons) (I did not use green onions)
3cups hot cooked brown rice
1/4cup salted roasted cashew halves and pieces

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.

Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.

In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.

Monday, March 1, 2010

Menu Plan Monday

A few changes last week: on Wednesday I made Chili Pie. Thursday we had creamy cheesy chicken on buns and Friday was homemade pizza. My sister and her kids were here on Saturday and we had hamburgers, homemade fries and carrot sticks. Here's what we're eating this week:
Monday--Sloppy Joes, salads
Tuesday--Turkey roast, baked potates, veggie
Wednesday--Chicken, broccoli and cashews
Thursday--Tilapia, roasted red potatoes and asparagus
Friday--Spaghetti and garlic bread
Saturday--TBD, we may have company

Chili Pie

From All You magazine. They called it "great for kids." My kids liked it okay, but kidney beans don't always go over so well.

1 T. vegetable oil
1 small onion, finely chopped
2 cloves garlic, finely chopped (I used garlic powder)
1 lb. ground beef
1 1/2 T. chili powder
1 14 1/2 oz. can diced tomatoes
1 15 oz. can kidney beans, rinsed and drained
1 8 oz. box corn bread mix (I used the recipe on the side of the corn bread--1/2 batch)
1 large egg
1/3 cup milk
1 cup grated sharp Cheddar cheese

Preheat oven to 400 degrees. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meat, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp. salt; cook mixture, stirring occasionally, until liquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.
While chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9-inch pie plate. Spread batter over chili. Bake until golden, 15 to 20 minutes. Let stand 5 minutes and serve. (Mine baked about 25 minutes.)