Monday, August 10 through Sunday, August 16

It is going to be a HOT week this week. And humid, the worst weather combination known to man. So, I'm going to try to leave the oven off.

Monday August 10

Leftovers

We have mountains of food left over from last week, so instead of letting all that go to waste, we have leftovers. Yum, yum.

Tuesday, August 11

Zesty Beef Tacos – Gluten free, as long as you use corn taco shells

Ingredients:
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1 c chunky salsa
1 can (6 oz) tomato paste
3/4 c water
1 pkt (1 oz) taco seasoning mix
12 taco shells
1 c shredded cheese
1 head of lettuce, shredded
2 Roma tomatoes

Directions:
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. Add salsa, tomato paste, water, and taco seasoning mix. Bring to a simmer over medium heat.
3. Arrange 12 taco shells on a serving platter. Fill with beef mixture, shredded cheese, lettuce, and Roma tomatoes.

Wednesday, August 12

Beef Stir-fry
Grab a bag of stir fry vegetables and use leftover beef from Sunday. Serve over rice for a quick, gluten free meal or serve over noodles for a lo mein feel.

Thursday, August 13

Pancakes

See July 17 for recipe and ingredients or buy a box of pancake mix and follow directions on back.

Friday, August 14

Leftovers

“What? Leftovers twice in one week,” you say. It is payday today. While my intentions of leftovers for dinner are very good and real, there is a good chance we will be going out to eat instead.

Saturday, August 15

Pizza

Saturdays just feel like a pizza day. Support your local pizza store and order an extra topping. The boy likes black olives and pineapples.

Sunday, August 16

Chicken Pot Pie

It is our 6 year anniversary and to celebrate my hubby is letting me cook. What a treat! We’ll probably even go all out and have a bottle of three buck chuck with dinner. This makes enough to fill two 8 inch pie tins. We usually eat one for dinner and Zippy takes the leftovers for lunches.

Ingredients:
1 can (10 3/4 oz) condensed chicken broth
1 1/3 c water, divided
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 tbsp olive oil
2 c medium mushrooms
1 small onion, finely chopped
1 c frozen peas
1/3 c flour
2 refrigerated pie crusts
2 1/2 c cooked chicken

Directions:
1. Combine broth, 1 c water, carrots, and potatoes in a medium saucepan. Bring to boil; reduce heat and simmer for 10 minutes.
2. Preheat oven 425˚F. Sautee mushrooms and onions. Stir in broth mixture and peas. Whisk remaining 1/3 c water into the flour until smooth, whisk into vegetable mixture. Bring to a boil.
3. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling.
4. Bake until filling is bubbly and crust is browned, about 20 minutes.