Sunday, August 30:
BLTs – if you don’t know how to make BLTs, send me an email and I will come to your house and hold your hand while you cook.
Monday, August 31:
Slow Cooker Pot Roast
2 (10.75 oz) cans cream of mushroom soup
1 (1 oz) package dry onion soup mix
1 1/4 c water
5 1/2 lb pot roast
4 to 5 medium potatoes cut into chunks
1 c baby carrots
1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup. Add vegetables.
2. Cook on high 3 to 4 hours or low 8 to 9 hours.
Tuesday, September 1:
1 lb ground beef
1 medium onion
1 garlic clove, pressed
8 oz sliced mushrooms
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 c water
1 tsp ground paprika
1/2 tsp salt
1/4 tsp coarsely ground black pepper
8 oz sour cream
1 lb egg noodles
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Combine mushrooms, cream of mushroom soup, water, paprika, salt, and pepper. Bring to a simmer over medium heat. Stir in 8 oz sour cream.
3. Cook 1 lb egg noodles; drain. Spoon stroganoff over noodles and sprinkle with additional paprika and parsley, if desired.
Wednesday, September 2:
Easy Chicken Bake
1 package (6 oz) stove-top stuffing
1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 c sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
1. Preheat oven to 400˚F. Prepare stuffing as directed on package. Set aside.
2. Mix chicken, soup, sour cream and vegetables in a 13x9 baking dish. Top with stuffing. Bake 30 minutes or until chicken is cooked through.
Thursday, September 3:
Friday, September 4:
Speedy Pasta Sauce
6 slices bacon, cut into pieces
1 c (28 oz) tomatoes in juice
1 tsp sugar
1/2 tsp garlic power
1/2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp salt
1 c frozen peas, thawed
1/4 c sour cream
12 oz of pasta, cooked
1. Cook bacon in a medium-sized saucepan over medium heat for 8 minutes, until cooked through but not crispy. Drain on paper towels and discard drippings, but do not wipe out pan.
2. Increase heat to medium-high. Add tomatoes and their juice, breaking apart tomatoes while stirring. Stir in sugar, garlic powder, Italian seasoning, pepper and salt. Cook 5 minutes (simmering vigorously), stirring every so often.
3. Remove pan from heat and add peas, sour cream and drained bacon. Serve over cooked pasta.
Saturday, September 5 and Sunday, September 6:
I’ll be at my parents and my mom promised pizza. You are on your own.
Monday, September 7:
Beef Stir Fry
Used the leftover beef from the pot roast and throw in some veggies and serve over rice.
Tuesday, September 8:
Potato Vegetable Medley
6 small red potatoes, quartered
16 baby carrots, halved lengthwise
1 small onion, cut into wedges
1/2 c chicken broth
1 1/4 tsp seasoned salt, divided
2 medium zucchini, chopped
2 tbsp minced fresh parsley
1. In a 2 quart baking dish coated with cooking spray, combine the potatoes, carrots, onions, broth and 1 tsp seasoned salt. Cover and bake at 400˚ for 30 minutes.
2. Stir in zucchini and remaining seasoned salt. Bake 10 to 15 minutes longer or until vegetables are tender. Sprinkle with parsley.
Wednesday, September 9:
Thursday, September 10:
Let me know if you need the recipe.
Friday, September 11:
I’m assuming you know how to make French Toast
Saturday, September 12:
I’ll be going out for dinner, you should do the same.
Sunday, September 13:
Creamy Chicken Noodle Bake
4 c uncooked egg noodles
1/2 c butter, divided
1/4 c all purpose flour
1/2 tsp salt
1/8 tsp white pepper
3 1/2 c milk
4 c cubed cooked chicken
2 jars (12 oz each) chicken gravy
1 jar (2 oz) pimientos, drained
1/2 c cubed process cheese (Velveeta)
1/2 c dry bread crumbs
4 tsp butter, melted
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 Tbsp butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in chicken, gravy and pimientos.
2. Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to greased 13x9 baking dish. Cover and bake at 350˚ for 30-35 minutes or until bubbly.
3. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes or until golden brown. Let stand 10 minutes before serving.
Monday, September 14:
Quinoa & Two Bean Salad
1 1/2 c frozen cut green beans
1 1/3 c water
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
1/4 c sliced green onions
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1 garlic clove, minced
4 to 5 drops hot pepper sauce
4 leaf lettuce leaves
1. In medium saucepan, combine green beans, water and quinoa. Bring to a boil. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
2. In medium bowl, combine quinoa mixture, Great Northern Beans and onions; mix well. Cover; refrigerate 1 hour or until chilled.
3. Meanwhile, in small jar with tight-fitting lid, combine lemon juice, oil, basil, salt, garlic and hot pepper sauce; shake well. Refrigerate until ready to serve.
4. Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce lined plates.
Tuesday, September 15:
Wednesday, September 16:
Thursday, September 17:
Hearty Bean & Pasta Soup
8 oz tubetti or ditalini pasta (2 c uncooked)
3 slices of bacon, cut into 1/2 inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 c shredded carrots
1 can (14.5 oz) condensed chicken broth
1 can (14.5 oz) petite diced tomatoes
1 1/2 c water
1 can (15 oz) cannellini beans, rinsed and drained
1/2 c loosely packed fresh parsley leaves
1/4 c freshly grated Romano cheese
1. Heat covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in 4 quart saucepan, cook bacon over medium heat, 3 minutes or until browned. Add celery, onion, and carrots, cover and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add broth, tomatoes and their juices, and water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta. Stir into broth. Stir in beans and parsley; heat through. Ladle soup into 4 large soup bowls; sprinkle with cheese to serve.
Friday, September 18:
Saturday, September 19:
In honor of my parents 30th Anniversary, we are having dinner at my sister’s house.
Sunday, September 20:
Sydney Shrimp & Barley
1 1/4 lbs cleaned raw shrimp
1/3 c plus 1/2 c light lime vinaigrette
1 1/3 c quick-cooking barley
1 sweet red pepper, diced
2 carrots, peeled & diced
2 ribs celery, trimmed & diced
8 bamboo skewers
1. Combine shrimp and 1/3 c of the vinaigrette in a large resealable bag. Marinate in refrigerator for 20 minutes.
2. Meanwhile, soak 8 bamboo skewers in warm water. Bring a medium-size pot of lightly salted water to boiling. Add barley and cook 10 minutes. Drain and rinse with cool water.
3. Heat gas grill to medium-high or charcoal grill to medium hot coals. Thread shrimp onto skewers, about 3 or 4 per skewer. Discard shrimp marinade. Grill shrimp 7 to 9 minutes, turning once. While shrimp grills, combine barley, red pepper, carrots, celery and remaining 1/2 c dressing in a large bowl. Toss to combine and coat all ingredients with dressing.
4. To serve: Spoon about 1 c barley salad onto plate. Top with 2 shrimp skewers. Serve hot or at room temperature
Monday, September 21:
Bejing Chicken Stir Fry
1 lb boneless, skinless chicken breasts
6 tbsp jarred Asian black bean sauce
1 tbsp canola oil
3 cloves garlic, sliced
1/2 lb green beans, stems trimmed
1 head bok choy, trimmed & chopped
2 small carrots, peeled and cut into coins
8 oz lo mein noodles
1/8 tsp cayenne pepper
1. Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tbsp of the black bean sauce. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic. Cook 4 minutes. Transfer to a plate; keep warm.
2. Reduce heat to medium and add green beans, bok choy and carrots to skillet. Saute 3 minutes, then add 1/4 c water and cover skillet. Cover 5 minutes or until beans and carrots are crisp-tender.
3. Meanwhile, boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining 4 tbsp black bean sauce and cayenne. Toss well to combine, then spoon over noodles and serve warm.
Tuesday, September 22:
Tortilla Soup with Black Beans
1 tbsp olive oil
4 garlic cloves, minced
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained
1 can (14.5 oz) reduced-sodium chicken broth
1 pkg (10 oz) frozen corn kernels
Coarse salt and ground pepper
1 c crushed tortilla chips, plus more for serving (optional)
1 tbsp fresh lime juice, plus lime wedges for serving
1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 c water; season with salt and pepper.
2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.
Wednesday, September 23:
Thursday, September 24:
Mac and Cheese with Hot Dogs
Either buy a box of the easy mac or melt your leftover Velveeta cheese over elbow noodles. Yum.
Friday, September 25:
I got nothing, yet.
Saturday, September 26:
Spaghetti and Meatballs
Sunday, September 27:
Creamy Mushroom and Chicken Soup
6 tbsp butter
1 medium onion, chopped
3 tbsp flour
2 tsp salt
1 tsp pepper
6 c chicken broth
1 1/2 lbs mushrooms, sliced
3/4 c sliced celery
3/4 c chopped carrots
2 c quartered baby red potatoes
1 c chopped yellow squash
1 1/2 c frozen corn kernels, thawed
2 tsp thyme
2 c light cream
3/4 c grated Parmesan
2 c chopped cooked chicken
1. In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired.
Monday, September 28:
Cook fettuccine noodles, top with a jar of Alfredo sauce.
Tuesday, September 29:
Favorite box meal night
Wednesday, September 30:
Let me know what you think of the new way of doing things.