January 3, 2009

• 

  Menu 1/3/09 – 1/17/09

  Start the new year off right by planning your meals.  It will save you time and money.   Stop by Organizing Junkie to browse through other particpants Menus.

  Saturday- 3rd – Honey Glazed Chicken Drumsticks/Cheesy Rice/ Vegetable

  Honey Glazed Chicken Drumsticks

  12 chicken drumsticks

  1/2 C. honey

  2 cloves garlic, minced fine

  1/2 C. soy sauce

  4 Tbsp. vegetable oil

  Remove skin from chicken and cut off all fat. Combine sauce, honey, oil and garlic. Coat chicken pieces. Refrigerate for 2 hours to marinate. Preheat oven to 375 degrees. Line pan with foil. Place chicken on foil and bake 25-45 minutes or until cooked through.

   

  Sun - Roast/Mashed Pots/ Vegetable

  Mon – Spaghetti

  Tues – Beef Stroganoff

  Wed – Chicken Tortilla Soup – Six-Can Chicken Tortilla Soup

  1 15-ounce can whole kernel corn, drained (substitute yellow hominy)
  2 14.5-ounce cans regular chicken broth (or 3 cups homemade chicken stock)
  1 10-ounce can chunk chicken (or 1 1/2 cups leftover chicken)
  1 15-ounce can black beans
  1 10-ounce can diced tomatoes with green chile peppers, drained
  
  Pour corn, chicken broth, chunk chicken, beans and tomatoes with peppers into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips, and top with shredded Cheddar cheese. Serves: 6.
  
  Thurs – Chicken, Ham and Rice Casserole / Broccolli

  Fri – BBQ Pork Sandwiches / Fries

  Sat – Cornish Game Hens w/ Bacon Rice Stuffing / Brocolli

  Cornish Game Hens with Bacon Rice Stuffing

  3 Cornish Game Hens
  1 stick margarine
  4 cups cooked long grain rice
  4 stalks celery, sliced
  1/4 cup chopped fresh parsley
  1/3 cup butter or margarine, melted
  1/4 cup white wine or chicken broth
  1 medium onion, chopped
  1 lb. crisply cooked bacon, cut into 1″ pieces
  1/4 t. salt
  1/4 t. pepper

  In large bowl, stir together all ingredients except the game hens and the stick of margarine. Stuff each hen with the stuffing mixture and place in a roasting pan, any extra stuffing may be placed around the birds. Bake at 350 degrees for about an hour or until birds are done.

  Sun – Sausage Lentil Soup

   Sausage Lentil Soup

  • 1 lb. smoked sausage, sliced
  • 1 lb. (about 2 cups) dried lentils, rinsed and drained
  • 1 cup ham, diced
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 medium carrot, chopped
  • 2 garlic cloves, minced
  • 1/2 Tsp thyme
  • 1/4 Tsp pepper
  • 1/4 Tsp cumin
  • 1 bay leaf
  • 2 cans (14.5 oz. each) beef broth
  • 2 cans (14.5 oz. each) chicken broth
  • 2 cups spinach, coarsely chopped

  Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach wilts. Remove and discard bay leaf.

  Mon – MPTP – Egg Rolls

  Tues – Hamburger Veg Soup

  Hamburger Vegetable Soup

  
  1 pound ground beef
  4 cups chicken broth
  4 cups water
  2 (1 ounce) packages dry onion soup mix
  1 (15 ounce) can tomato sauce
  2 stalks celery, chopped
  1 onion, chopped
  1 (16 ounce) package frozen mixed vegetables
  3/4 cup uncooked elbow macaroni
  
  Place ground beef in a sauté pan and brown over medium heat. Remove from stove, drain and set aside. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.* Add browned ground beef, stir and serve. Serves: 4.
  
  *Note: If you plan for this to simmer for a while, cook the pasta in a separate pot, rinse and set aside. Add pasta just before serving. If allowed to simmer with soup, pasta may turn to mush.

  Wed – Crab Alfredo

  Thurs- Chicken and Rice Casserole / Veg

  Fri – Hamburgers and Fries

  Sat – Meatloaf/Mashed Pots

  • 12:21 am
  • 2 Comments