March 23, 2013
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Menu Plan Monday – March 25th Edition
Menu Plan Monday
March 23rd – April 7thSaturday, 23rd – Beef Enchiladas and Quick Spanish Rice (Taste of Home Best Loved Recipes pag 471) (Rice Good)
Sunday, 24th – Saucy Pork Chop Skillet= (Taste of Home Feb/Mar 2013) (Good)
Monday, 25th (Soccer 7:45) – Grilled Salsa Burgers, Salsa and Chips (EMeals 474)
Tuesday, 26th (soccer 7:00) – One-Dish Chicken Meal (EMeals 474)/ - Veggie
Wednesday, 27th (off) – Taco Soup (didn’t like this recipe – too thick)
Thursday, 28th (1st Communion) – Leftovers – Eating at church
Friday, 29th - Cheddar Bacon Quiche and Strawberries x 2 (EMeals 473) (didn’t make)
Italian-Dijon Tilapia (EMeals 474)/ Risotto/Veggies (VERY GOOD)
Saturday, 30th – Pesto Caprese Chicken, Rice and Veggie (Very Good)
Sunday, 31st (Easter) – Ham
Broccoli Cheddar Casserole (good)
* 3 heads broccoli, cut into florets
* 1 cup thinly sliced sweet onion
* 3 cups shredded sharp cheddar cheese,
divided
* 2 cups crushed saltine crackers, divided
* 10 oz can cheddar cheese soup
* 1 cup sour cream
* 1 large egg
* 2 teaspoons minced garlic
* ½ teaspoon seasoned salt
* ¼ teaspoon pepper
* 5 tablespoons butter, melted
1. Preheat oven to 350°F.
2. Place broccoli and onion in a large Dutch oven.
3. Add water to cover, and bring to a boil over medium-high heat.
4. Reduce heat and simmer 8 minutes, or until tender; drain well.
5. In a large bowl, combine 2 cups cheese, 1 cup crushed crackers, soup,
sour cream, egg, garlic, seasoned salt and pepper.
6. Stir in broccoli mixture, and spoon into a 9×13-inch baking dish coated
with cooking spray.
7. Sprinkle remaining 1 cup cheese evenly over the top.
8. Combine butter and remaining 1 cup crushed crackers; sprinkle over
cheese.
9. Bake for 30 minutes, or until bubbly and slightly browned.Potato, Parnip and Cauliflower Mash (Good)
* 3 lbs russet potatoes, peeled, cut in1-inch
chunks
* 1 head cauliflower, cut into florets
* ½ lb parsnips, cut into ¾-inch pieces
* 2 teaspoons salt
* ¾ cup sour cream
* ¼ cup butter
* 1 teaspoon garlic salt
* 2 tablespoons minced fresh chives
Instructions
1. In a large Dutch oven, combine potatoes, cauliflower, parsnips and salt.
2. Add water to cover and bring to a boil over medium-high heat.
3. Reduce heat and simmer 15 minutes, or until tender; drain well.
4. Add sour cream, butter and garlic salt to pot.
5. Beat with a mixer to desired consistency.
6. Stir in chives before serving.Monday, April 1st (CDCS 6:30) – Chicken Tetrazzini – Green Beans (Emeals 473) (didn’t Make)
Tuesday, 2nd (Soccer 7:00) – French Dip Sandwiches – Caesar Salad and Chips (Emeals 474)
Wednesday, 3rd – Lasagna and Garden Caesar Salad (Emeals 473) (very good)
Thursday, 4th – Chicken Tostadas – Refried Beans (Emeals 473) (Good)
Friday, 5th – Sloppy Joes and Fries (Ddidn’t make)
2-1/2 pounds of ground beef
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups catsup
1 medium green sweet pepper, chopped
2 stalks celery, chopped
1/3 cup water
3 tablespoons brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoons chili powder
16 to 20 hamburger buns, split and toastedIn a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
In a 3-1/2 to 4 – quart slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon into toasted buns.
This makes a large bath. We freeze the remainder for another time.
Saturday, 6th – Country Meatloaf, Potatoes and Corn
Sunday, 7th – Roast Pork Loin, Roast Lemon Garlic Roasted Carrots, Mushroom Rice (Simple & Delicious Cookbook pg 151)
Roast Pork Loin
* ¼ cup extra-light olive oil
* ¼ cup fresh lemon juice
* 2 tablespoons minced garlic
* 2 tablespoons minced fresh thyme
* 2 tablespoons minced fresh rosemary
* 2 tablespoons Dijon mustard
* 2 teaspoons Kosher salt
* 2 teaspoons ground black pepper
* 5 lb boneless pork loin roastInstructions
1. In a large zip-top bag, combine oil, lemon juice, garlic, thyme, rosemary,
mustard, salt and pepper.
2. Add roast to bag, seal and squish to coat it well.
3. Refrigerate at least 4 hours, or up to 2 days.
4. Remove meat from bag and let stand at room temperature for 30 minutes;
discard marinade.
5. Place roast on a rimmed baking sheet coated with cooking spray.
6. Bake at 400 degrees F for 30-45 minutes, or until internal temperature
reaches 145 degrees F.
7. Let stand 10 minutes before slicingFor more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and participate in Menu Plan Monday. More menu planning fun can be found at The Organised Housewife.
Wishing you all a wonderful week!!!
Happy Cooking!!
Recipes To Try:
