Sunday, July 26 through Saturday, August 1

Sunday, July 26
Lasagna

Before you say, “Wait a minute! We had that yesterday,” and stop reading my blog, let me explain. Yes, it was on the menu for yesterday, but we ended up spending the night at my parents and my mom made chicken and rice. Since I bought all the ingredients and they are waiting in my fridge to be used, I am cooking lasagna tonight.

Monday, July 27
Slow Cooker Pot Roast

I have several different recipes for making pot roast in the slow cooker. Which is your favorite? Let me know what you think.

Ingredients:
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

Directions:
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 ours or low 8 to 9 hours.

Tuesday, July 28
Spaghetti with tuna, lemon, and breadcrumbs

Baba picked this one out of one of my cooking magazines. If you don’t like it, blame him.

Ingredients:
Coarse salt and ground pepper
2 slices whole-wheat sandwich bread
1 tbsp plus 1 tsp olive oil
3/4 lb spaghetti
1 tsp finely grated lemon zest, plus 3 tbsp fresh lemon juice
1/2 c fresh parsley
3 tbsp slivered Kalamata olives
2 cans (6 oz each) chunk light tuna in water, drained


Directions:
1. Preheat oven to 350˚. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 tsp oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
2. Cook pasta in boiling water until al dente. Reserve 1/2 c pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tbsp oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.


Wednesday, July 29
Hawaiian Chicken Salad

As written, this makes 2 servings. Like usual, I will be doubling.

Ingredients:
1 can (8 oz) unsweetened pineapple chunks, undrained
1 c cooked elbow macaroni
1/2 c diced cooked chicken
1/2 c chopped celery
1/2 c frozen cut green beans, thawed
2 tbsp slivered almonds
1/3 c plain yogurt
3 tbsp mayonnaise
1/4 tsp salt

Directions:
Drain pineapple, reserving 1 1/2 tsp juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans, and almonds.
Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.



Thursday, July 30
Leftovers

We are going up to stay at the casino with my parents and some friends tonight. My children will be working on putting the buffet out of business for their supper tonight.

Friday, July 31
Beef Stir Fry

Use the leftover pot roast, stir fry with some veggies, toss with sauce, and serve over rice. How easy (and delicious) is that?
Saturday, August 1
Leftovers (or call for pizza)
I have a pedi-play date today and will be basking in post-pedi bliss so will be unable to cook dinner tonight. I get giddy just thinking about my upcoming pedi.

Sunday, July 19 through Saturday, July 25

Sunday, July 19
I have a family reunion to attend, so you are on your own. We will be stopping for fast food on the way home. Mmmm. Greasy fries.

Monday, July 20

Beef Stroganoff

Ingredients:
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

Instructions:
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.

Tuesday, July 21
I’m taking Baba to see Joseph and the Amazing Technicolor Dreamcoat tonight so my hubby and daughter will be having leftover stroganoff.

Wednesday, July 22

Easy Chicken Bake

Fast, easy, and delicious. Just don’t buy the frozen vegetable mix with lima beans in it or your son will end up loving lima beans and you’ll have to buy those foul little beans and pretend to like them in order to set a good example.

Ingredients:
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


Instructions:
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, July 23

Speedy Pasta Sauce with Noodles

Bonus! Your choice of noodles. Like the boy says, everything is better with bacon.

Ingredients:
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

Instructions:
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.

Friday, July 24

Leftovers

Check out the fridge and see what is nearing the science experiment stage.

Saturday, July 25

Lasagna

What’s your favorite way to make lasagna? I make it with lots of vegetables; carrots, celery, zucchini, squash, mushrooms, peppers, etc, and fresh mozzarella on top.

Have a favorite go-to recipe? Post it as a comment or send me an email. I'll try to make room for it in next month's menu.