Sunday, March 3, 2013

Menu March 4-8, 2013

I did my menus last year about this time and decided, what the heck, let's do it again!  Seems to help keep me on track.  I haven't tried these recipes yet, so you and I can try them together.  With that, let's begin...

Lasagna Soup with Italian Bread

1 lb extra lean ground beef
1 onion, chopped
32 oz box chicken broth
2 (14 oz) cans diced tomatoes
15 oz can tomato sauce
1 tablespoon brown sugar
2 teaspoons Italian seasoning
2 teaspoons garlic powder
½ teaspoon salt
2 cups broken lasagna noodles
6 tablespoons parmesan cheese

In a large soup pot, cook ground beef and
onion until beef is browned; drain. Add broth,
diced tomatoes, tomato sauce, brown sugar,
Italian seasoning, garlic powder and salt. Bring
to a boil over medium heat, reduce heat, and
simmer 30 minutes. Add noodles; simmer until
tender. Top each serving with 1 tablespoon

Becky's Chicken Thighs (Breasts) with Scalloped Potatoes and Corn on the Cob

⅓ cup orange marmalade
⅓ cup bbq sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 lbs chicken thighs, skin removed (I'm using boneless, skinless chicken breasts)
¼ teaspoon salt
¼ teaspoon black pepper

Combine orange marmalade, bbq sauce, lemon
juice and Worcestershire sauce. Sprinkle
chicken with salt and pepper; place in a
sprayed 13 x 9 baking dish. Pour sauce over
chicken, and bake at 350 degrees for 45
minutes to 1 hour, basting occasionally, until
chicken is cooked through.

Scalloped Potatoes
4 c thinly sliced potatoes (I'm using Honeyville Dehydrated Potato Slices)
3 T Butter
3 T Flour
1 1/2 c Milk
1 tsp Salt
1 dash Cayenne Pepper
1 c grated Sharp Cheddar Cheese
1/2 c Grated Cheese to sprinkle on top
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350 degrees.

Mexican Chowder with Tortillas

½ cup chopped onion
1 teaspoon minced garlic
2 tablespoons olive oil
Cooked chicken left from Meal 3, shredded
1 package fajita seasoning
15 oz can whole kernel corn
15 oz can black beans
14.5 oz can Mexican-style stewed tomatoes
4.5 oz can chopped green chilies
3 cups water
1 bag ready rice, Spanish style
10.75 oz can Cheddar cheese soup

In a large soup pot, sauté onion and garlic in oil
until tender. Add chicken and fajita seasoning;
mix well. Stir in corn, beans, tomatoes, chilies,
water and rice. Bring mixture to a boil; reduce
heat, cover and simmer 5 minutes. Stir in
cheese soup and heat through.

Cheddar Garlic Chicken with Red Potatoes & Green Beans with Almonds

⅓ cup butter
2 tablespoons minced garlic
2 teaspoons garlic powder
½ teaspoon seasoning salt
¾ cup breadcrumbs
½ cup finely shredded Cheddar
¼ cup Parmesan
½ teaspoon pepper
3 count package boneless chicken breasts
Cooking spray

In a bowl, combine melted butter, minced garlic,
1 teaspoon garlic powder, and salt. In another
bowl combine breadcrumbs, 1 teaspoon garlic
powder, shredded cheddar, Parmesan and
pepper. Pound the chicken to tenderize and
flatten. Cut each piece of chicken in half,
lengthwise. Dip chicken in butter mixture then in
crumb mixture. Place in a baking dish sprayed
with non-stick spray. Bake at 350 degrees for
35 - 45 min. Placing chicken on a wire rack will
increase crispiness of crust!.

Fish Night
(though we are not Catholic, the local Catholic churches really make a fine fish dinner during the Lenten season.)

Do you celebrate Lent?  If so, how?

PS, I really need to figure out how to put my recipes on their own pages so that I can just link to them if I decide to use them again.

Have a great week!

No comments:

Post a Comment