Monday, March 28, 2011

Menu Plan Monday!! Week of March 28-April 3


It is Monday which means I have a new week of meals :) A few I didn't get in last week so I will be trying again this week.

Monday: Bean & Onion Salad (New Recipe) and Ham Sandwiches

Tuesday: Baked Buttermilk Chicken (New Recipe)

Wednesday: Mock Filet Mignon (New Recipe)

Thursday: Fend for Yourself

Friday: Confetti Sandwiches (New Recipe)

Saturday: Eat Out

Sunday: Breakfast for Dinner! Pancakes and Sausage

Also a few extras :)

Dessert: Chocolate Covered Cherries
Beverage: Dorothy Townsend's Strawberry Punch

Bean and Corn Salsa

I served this yummy dish alongside the El Paso Tomato Soup :)

Bean and Corn Salsa

Ingredients:

1/2 cup canned black beans, drained
1/2 cup canned whole kernel corn, drained
1 cup thick and chunky salsa

Directions:

In small bowl, combine all ingredients and mix well. Keep chilled.

El Paso Tomato Soup

This was a nice, spicey soup!!

El Paso Tomato Soup

Ingredients:

1 (10 oz) can tomato soup
1 (14 oz) can chopped stewed tomatoes with onion
1 (10 oz) can chopped tomatoes and green chilies

Direction:

In saucepan, mix all ingredients plus 1 soup can water. Heat to boiling, stirring often. Reduce heat and simmer for 5 minutes.



Can add some hot sauce if you wish :)

Photo shows El Paso Tomato Soup alongside Bean and Corn Salsa.

Cabbage Casserole

This one was a nice cheap one to fix...another perfect one in the 3 ingredient section of my 3,4,5 ingredient cookbook that you can prepare ahead of time to throw in on a busy night!

Cabbage Casserole

Ingredients:

1 head cabbage, cut cooked, drained
1 (10 oz) can of chicken soup
1 cup shredded cheddar cheese

Directions:

In buttered baking dish, alternate layers of cabbage, soup and cheese. Repeat layers and bake at 350F for 30 minutes.


Wednesday, March 23, 2011

Chicken Mozzarella

Here is a nice quickie for soccer practice night!

Chicken Mozzarella

Ingredients:

6 boneless, skinless breast halves
1/2 (28 oz) jar spaghetti sauce
6 slices mozzarella cheese

Directions:

Place chicken breast in greased baking dish, cover with sauce and bake covered at 325F for 1 hour. Remove from oven and top each breast with 1 slice cheese. Return to oven and bake uncovered for 10 minutes longer. Serve with spaghetti or noodles, if desired.




Tip: Keep in mind that low-calories cheeses do not have very much fat so they will not melt the same as with regular cheese.

Friday, March 18, 2011

One-Dish Chicken & Rice Bake

I found this easy recipe in my Campbell's Casseroles cookbook.

One-Dish Chicken & Rice Bake

Ingredients:

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves

Directions:

Stir the soup, water, rice, paprika, and black pepper in an 11x8 inch (2 qt) shallow baking dish. Top with the chicken. Sprinkle the chicken with additional paprika and black pepper. Cover.

Bake at 375F for 45 minutes or until the chicken is cooked through and the rice is tender.



Makes: 4 servings.

Monday, March 14, 2011

Menu Plan Monday! Week of 3/14/11-3/20/11


It is Menu Plan Monday. These are the meals we hope to make this week :)

Monday: One Dish Chicken & Rice Bake (New Recipe)

Tuesday: Texas Brisket (New Recipe)

Wednesday: El Paso Tomato Soup (New Recipe) and Bean & Corn Salsa w/chips(New Recipe)

Thursday: Fend for Yourself

Friday: Cabbage Casserole (New Recipe)

Saturday: Eat Out

Sunday: Praline Toast (New Recipe)


Would also like to fit these in:

Beverage: Creamy Strawberry Punch (New Recipe)

Dessert: Magic Microwave Fudge (New Recipe)

Sunday, March 13, 2011

Chocolate-Orange Brownies

I was a little busy this week with school projects, but never fear! I had time to fit in a new recipe :) This one came from the 3 ingredient section of my 3,4,5 cookbook.

Chocolate-Orange Brownies

Ingredients:

1 (15 oz) package brownie mix
1/3 cup orange marmalade
1/3 cup chopped pecans

Directions:

Prepare brownie mix according to package directions. Stir in marmalade and pecans. Bake according to package directions in greased, floured jelly-roll pan. Cool and cut into 1-inch squares.




**Tip: You may sprinkle additional pecans over top of batter before baking.

Monday, March 7, 2011

Olive-Egg Salad Spread for Sandwiches

I wanted to add a twist to our normal egg salad and came across this recipe in the 3 ingredient section of my 3,4,5 ingredient cookbook.

Ingredients:

6 eggs, hard-boiled
12 stuffed green olives, finely chopped
Mayonnaise

Directions:

Rinse hard-boiled eggs in cool water, peel shells and chop eggs. Combine eggs, olives and enough mayonnaise to moisten. Refrigerate mixture until ready to use. Spread on what bread and cut in half for sandwiches.

Friday, March 4, 2011

Saturday Blog Hopping!

These are the blogs I am following this Saturday:

Linda's Lunacy

Hop on over and meet new bloggers!

Penne with Broccoli, Tomatoes and Sausage

This meal is tasty right off of the stove and still just as tasty out of the fridge for leftovers!!

Penne with Broccoli, Tomatoes and Sausage

Ingredients:

1 Tbsp olive oil
2 cloves garlic, finely chopped
8 oz hot or sweet Italian sausage, removed from casings
1 (15 oz) can diced tomatoes, with juice
Salt
1 lb penne pasta
4 cups small broccoli florets (from one head)
Shredded Parmesan, optional

Directions:

Warm oil in a medium skillet over medium-high heat. Add garlic and saute' until fragrant, about 30 seconds. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes. Add tomatoes with their juice and 1/4 tsp salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.

While sauce is cooking, bring a large pot of salted water to boil. Stir in pasta and cook according to package label directions. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender. Drain, return to pot and toss with sauce. Serve immediately, with shredded Parmesan on the side, if desired.



*I used frozen broccoli. We also used an Italian blend of shredded cheese that we sprinkled on while it was still hot so it would melt nicely.