Monday, April 26, 2010
Sunday--Went out to eat with the in-laws
Monday--Hamburgers, cole slaw and baked beans
Tuesday--Chicken and Rice
Wednesday through the end of the week--not sure yet, as I'll probably do my grocery shopping on Wednesday and figure out the rest of our meals after that.
1 pound hamburger, browned and drained
Chopped onion, cooked with the hamburger
1/8 tsp. salt
6-10 oz. water
6 oz. tomato paste
8 oz. tomato sauce
1/2-1 T. ground oregano
1/2 T. sweet basil leaves
20-30 ounces of your favorite spaghetti sauce
Pour into 9 x 13 pan. Cover with 8 oz. mozzarella cheese (or other cheese). Pour the following batter over cheese: Whip 2 eggs, 1 cup milk, 1 T. cooking oil. Stir in 1 cup flour, 1/4 tsp. salt. Sprinkle top of batter with 1/2 cup Parmesan or other grated cheese. Bake at 400 degrees for 30 minutes or until golden brown.
1 tsp. oil
1 large red pepper, chopped (I used red and orange peppers from the freezer)
1 onion, chopped (I omitted the onion because the meatballs I used had onion in them)
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved (I used 1 large can of pineapple)
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs (I used my basic meatball recipe but made the meatballs about half the size I normally do. Then I sauteed them until they were cooked through. I did this earlier in the day so when I cooked the rest of the meal, the meatballs were ready.)
2 cups instant white rice, uncooked (I cooked brown rice)
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over rice.
Monday, April 19, 2010
Sunday--Grilled chicken, baked potatoes, mixed veggies
Monday--Breakfast for dinner: Eggs, fried potatoes, ham, toast and bananas
Tuesday--Taco pasta that I was considering for last week
Wednesday--Salmon and sides
Thursday--Baked chicken, mashed potatoes, carrots
Monday, April 12, 2010
Sunday--Smoked sausage, fried potatoes, mixed veggies
Monday--Pineapple meatballs, brown rice, veggie
Wednesday--Homemade vegetable soup, rolls
Thursday--Hot ham and cheese sandwiches, veggies and dip
Saturday--TBD, maybe the Taco Pasta that Org Junkie's family liked so much
Cooked rice (I used brown rice)
Leftover chicken, mixed with . . .
Gravy (jarred/canned or homemade--I made more of a chicken pot pie type sauce with butter, flour and chicken broth)
Toppings: I used
Chow mein noodles
Layer on your plate rice, chicken mixture, and toppings of your choice.
Friday, April 9, 2010
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce (I just used whatever salsa I had on hand)
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons) (I omitted the green onions)
- Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. (I also sprinkled some cheese on top.)
- Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.