Menu Plan 3/16/11 - 3/30/11

Breakfast:
Chocolate Chip Muffins/yogurt

Bagels/fruit

Struessel Coffee Cake

Oatmeal/fruit

Cereal

French Toast Sticks/yogurt

Lunch:

Sandwiches (PB& J, deli, tuna, etc)/pasta salad

Mac-n-cheese/fruit/veg

Hot dogs/fruit/veg

Nuggets/fruit/veg

Dinner:

3/16 Creamy Chicken Ranchiladas/Mexican Rice

3/17 Seasoned Tilapia/roasted potatoes/zucchini

3/18 Reuben Pizza/salad

3/19 Meatball Subs/mac and cheese/raw veggies

3/20 b-day lunch/Shepherd Group (no cooking for me!)

3/21 Stuffed Pork Chops/green beans/sweet potatoes

3/22 White Chicken Chili/Heidi's bruchetta

3/23 Spaghetti and meatballs/corn on the cob/cheese toast

3/24 Leftovers!

3/25 Date night

3/26 Paula's Pot Roast/carrots/biscuits

3/27 Mrs. Farmer's Chicken Casserole/broccoli/mashed potatoes

3/28 Hudson's Tilapia/rice/veg

3/29 Brazilian Chicken/rice/veg

3/30 Stoffers/bread/veg

Paula Deen's Pot Roast

Ingredients

1 (3 to 4-pound) boneless chuck roast
1 teaspoon Paula Deen House Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook’s Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. 

I added carrots.  Ready to go into the oven! :)

Hudson's Baked Tilapia

Ingredients

* 4 (4 ounce) fillets tilapia
* salt and pepper to taste
* 1 tablespoon Cajun seasoning, or to taste
* 1 lemon, thinly sliced
*
* 1/4 cup mayonnaise
* 1/2 cup sour cream
* 1/8 teaspoon garlic powder
* 1 teaspoon fresh lemon juice
* 2 tablespoons chopped fresh dill

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
3. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Olive Garden's Bruschetta (Heidi)

Thanks Heidi for sharing. This looks so good and I can't wait to try this. Our family LOVES bruschetta!

Ingredients

• 3 firm Roma tomatoes, finely diced (about 1 1/2 C.)
• 1 Tbs. minced fresh basil
• 2 tsp. minced garlic
• 1 tsp. extra virgin olive oil
• 1 tsp. balsamic vinegar
• 1/4 tsp. salt
• 9-10 slices ciabatta bread (or Italian bread)
• 1 Tbs. grated parmesan cheese
• Pinch dried parsley flakes

Directions

Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.

Creamy Chicken Ranchiladas (Aimee's)

Another recipe from Aimee! This looks so good, can't wait to try this.

3 LARGE Boneless / skinless chicken breasts, boiled and shredded
1t cumin 1/2 t salt 1/2 t pepper

1 bell pepper diced
1 onion diced
1tb minced garlic
8 oz sour cream
8 oz ranch dressing- about half a bottle (we used newman's own bc no MSG)
1tb hotsauce
Dash ground red pepper
16 smaller soft taco size flour tortillas or 8 LARGE burrito size flour tortillas
3 cups shredded mexican cheese
salsa to taste

Boil and shred chicken, in large bowl mix chicken, salt, pepper and cumin to season
In a LARGE saute pan, add 2 tb oil and saute peppers and onions about 2 minutes. Add garlic, sour cream, hot sauce, ground red pepper and ranch, turn pan down to med-low. Mix well, then add cheese a little at a time until all has melted. Stir in chicken and mix well.

Heat your flour tortillas for about 24 seconds in the microwave to soften.

In 2 (9 x 13) glass pans- spray each with PAM. Scoop out enough of the mixture for each burrito, roll up and place seamed side down in pan. Each pan will hold 8 smaller sized tortilla rolls, or 4 LARGE ones (turned long-ways).

Bake at 350 for 25-30 mins
You can top with salsa and sour cream when you are ready to eat.
This will serve around 8 people. We had with mexican rice and refried beans

Overnight French Toast Casserole

I am making this tonight. I will let you know in the morning if it is any good. I love the fact that you can make this the night before!!!!

 

Overnight French Toast Casserole

1/2 C Butter

12  slices White Bread

1 C Brown Sugar

1 tsp Cinnamon or Baking Spice

1 tsp Vanilla Extract

5 eggs

1 1/2 c Milk

-Melt margarine & pour in a 9X13 pan (I melt it in a measuring cup in the microwave)

-Mix together brown sugar & cinnamon (or baking spice)

-Wisk eggs, milk & vanilla together

-Layer bottom of pan with half the bread

-Sprinkle half brown sugar mix over the bread

-Layer second half of bread

-Pour egg mixture over all then sprinkle remaining brown sugar

-Cover & refrigerate overnight

-In the morning, cover with tinfoil and bake at 350 for 30 minutes

-Uncover and bake 15 more minutes (should be browned and set

Variations:

Reduce brown sugar to 2/3 C

Use any milk substitute-powdered milk, evaporated skim milk, thinned plain yogurt

Use any type of bread. I’ve made this with slightly stale hamburger & hotdog rolls.

Cube bread and toss everything together then pour into pan. Not as pretty, but it works.

Sprinkle top or layers with nuts (this of course ups the cost)

Sprinkle powdered sugar over the top.

 Ready to soak all night! I hope I am not getting my hopes up on this one. ;)

Blueberry Crumb Muffins

Another family favorite. :) I made these today for my ladies Bible study and thirty minutes later Jer had started eating them! AGH! I guess the ladies will be getting something else tomorrow. :/ 

 

Ingredients

• 1 1/3 cups all-purpose flour
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/3 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 1 1/2 cups blueberries
• 1/3 cup all-purpose flour
• 1/4 cup butter, softened
• 1 teaspoon ground cinnamon
• 1/3 cup brown sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
2. In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
3. For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
4. Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.