Katie's Menu Plan

Monday
Meat Loaf
1 egg
¾ C. Milk
1 C. grated cheddar cheese
½ C. quick cooking oats
½ C. chopped onion
1 tsp. Salt
1 lb. Lean ground beef.
Sauce
2/3 C. ketchup
½ C. packed brown sugar
1 ½ tsp mustard
Beat egg and milk stir in cheese, oats, onions, and salt add beef and mix well. Shape into eight loafs place on greased 13x9 in. pan.
Combine ketchup brown sugar and mustard spoon over loafs.
Bake uncovered at 350 degrees for 45 min. or until meat is no longer pink.

Tuesday
Chinese Chicken Salad
4 C. chicken breasts
Teriyaki Sauce
Bone, skin and cut chicken breasts into 1 inch chunks. Put in casserole dish and cover with teriyaki marinade. Bake at 350 degrees 20 min. or until no longer pink inside, turning once. Cool this can be done the day or night before.

Mix following for salad:
1 head iceberg lettuce
3 green onions
½ head napa cabbage
½ C. slivered almonds, browned in butter

Dressing:
1 Tbs. Sugar
1 tsp. Salt
½ C. oil
2 T. sesame oil
3 T. rice vinegar


Wednesday
Chicken Croissants
2 cans crescent rolls
bread crumbs
¼ C. melted butter
8 oz. Cream cheese
1 C. cooked diced or shredded chicken
1 C. chopped mushrooms
3 chopped green onions
chopped almonds or other nuts
1 C. chopped celery
All ingredients are optional for taste, and you can use substitutions. Cook your chicken until no longer pink. Combine cream cheese, onions, celery, mushrooms, and cooked chicken. Place 2-3 tablespoons of mixture in center of each crescent roll. Fold edges of roll together and seal. Dip stuffed rolls in melted butter. Roll in bread crumbs and almonds (can go inside of rolls too). Bake on greased cookie sheet at 375 degrees for 15-20 min. or until brown.


Thursday
Chicken Enchiladas
1 dozen tortillas (flour or corn)
2 c. chicken cooked and chopped
2 cans cream of chicken soup
1 C. sour cream
1 small can chopped green chilies
2 c. sharp shredded cheese
Combine chicken, soup, sour cream and chilies. In 9x13 casserole, role up mixture in tortillas then cover with cheese and bake at 350 for 30 min or until hot and bubbly.


Friday
Tangy Meatballs
1 16 oz. Can grape jelly
1 12 oz. Bottle heinz chili sauce
1 2 lb. Bag frozen pre-cooked meatballs
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth.
Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. (I just throw mine in the crock pot)
serve over rice for a main dish
or makes about 30 appetizer servings


Saturday
Baja Black Bean Burritos
1 can black beans
1 c. salsa
1 can corn
2 c. rice
3-4 chicken breast cooked and cubed or can do ground beef. (season to taste.)
cilantro

Mix all together and then spoon in tortillas and then roll them up and place in a 9x13 pan.
Cover the top in enchilada sauce and cheese.
Bake at 350 until heated through and cheese is melted.


Sunday
Cream Cheese Chicken
4 boneless, skinless chicken breasts, cubed
½ c. butter
1 packet dry Italian seasoning mix
8 oz. Cream cheese
1 can cream of mushroom soup
broccoli (optional)
Directions:
Combine chicken, butter, and italian seasoning in a slow cooker and cook on low for 6-8 hours.
½ hour before serving, mix in cream cheese, soup, and broccoli if desired.
Cook on medium heat ½ hour longer.
Serve over rice or pasta
Option: Substitute peas for broccoli, and mix with pasta Pour into baking dish and cover with crushed potato chips. Bake at 400 degrees until chips are golden brown.

Darcie's Menu Plan

Day 1. Chicken Pot Pie
2 Tbsp. Zesty Italian dressing
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 cups frozen mixed veggies, (I use broccoli, carrots, and peas)
1 can condensed cream of chicken soup
1/4 lb. (4oz.) velveeta cheese, cut up
1 sheet frozen puff pastry, thawed (because puff pastry is expensive, I use refrigerated pie crust or you can make your own)

Preheast oven to 400 degrees. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes, or until cooked through. Sitr in vegetables, soup and velveeta. Spoon into greased 9-inch square baking dish.
Unfold pastry sheet, or pie crust; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Cut several slits in top of crust to permit steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving. Serves 6.

2. Meatloaf
2 lbs. lean ground beef
1 pkg. stuffing mix for chicken
1 cup water
2 eggs, beaten
1/2 cup barbecue sauce, divided (I tend to use more if it seems dry)

Heat oven to 375 degrees. Mix all ingredients except 1/4 cup barbecue sauce. Shape meat mixture into oval loaf in 13x9 inch baking dish; top with remaining barbecue sauce. Bake 1 hour or until done. Serve with baked potato and a vegetable.

3. Marinated chicken breasts
1 lb. chicken breasts
1/2 cup oil
1/3 cup soy sauce
1/4 cup lemon juice
2 Tbsp. worchestershire sauce
2 Tbsp. mustard
1 tsp. pepper
1/4 tsp. garlic (1 small clove), minced

Pour all ingredients in a ziplock bag along with chicken (I tend to not measure the ingredients, and just eyeball it). Let merinade in refrigerator for at least 4-6 hours, or longer. You can either cook it on an outdoor grill or on a broiler pan in the oven preheated to 375 degrees for about 30 minutes or until done. Serve with baked and green salad.

4. Layered Chicken & Black Bean Enchilada Casserole
2 cups diced chicken breast meat
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. chopped fresh cilantro
1 (15 oz.) can black beans, rinsed and drained
1 (4 1/2 oz.) can diced green chilies, drained
1 (10 oz.) can red enchilada sauce-mild
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8oz.) container sour cream

Preheat oven to 375 degrees. Heat a large skillet over medium heat and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Sitr in cilantro, black beans, and green chilies.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Pour the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover the dish with foil. Bake for 30 minutes. in preheated oven.
Remove the cover and sprinkle the remaining cheese over the top and dot with the sour cream. Continue cooking, uncovered for an additional 5-10 minutes or until cheese is melted.

5. Cheeseburger Soup
1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 Tbsp. butter or oil
1 tsp. basil
salt and pepper
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. velveeta cheese
1 1/2 cup milk
1/4 cup sour cream

In a frying pan, brown beef, drain and set aside. Saute onion, carrots, celery, and basil in a 5 qt. pot for about 5 minutes. Stir in flour and add broth, potatoes, and beef.
Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Serve with your favorite rolls.

6. Sausage and Mozzarella Cheese Pasta
1/2 kielbasa, sliced and cut into quarters
dehydrated onion
1 bottle of Bertolli pasta sauce, sausage flavored
1/2 box Penne pasta
Mozzarella cheese, grated

Saute kielbasa and onion over medium heat, until heated through. Meanwhile, cook pasta according to directions on the box. Drain pasta after it is cooked. Add sausage mixture. Pour pasta sauce into pasta. Sprinkle with mozzarella cheese and let melt. Serve with green salad.

7. Cheesy chicken & broccoli Bake
1 pkg. (6oz.) stuffing mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10oz.) condensed cream of chicken soup
1/2 lb. (8oz.) velveeta cheese, cut into 1/2-inch cubes

Heat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside. Combine remaining ingredients; spoon into 13x9 inch baking dish. Top with stuffing.
Bake 40 minutes or until chicken is done.

Erin's Menu Plan

Monday- Croissant Chicken Salad Sandwichs & chips

Strawberry Frozen Yogurt

Croissant Chicken Salad Sandwichs

From Food Network Kitchens

4 cups diced chicken (cooked)
1 stalk celery, cut into 1/4-inch dice
1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Croissants

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Serve on croissants.

Strawberry Frozen Yogurt
adapted from Simply Recipes

3 cups sliced fresh strawberries
3 T lime juice
2/3 cup to 1 cup sugar (depending on how sweet you want the result, and how sweet your strawberries are to begin with)
1/4 teaspoon salt
1/2 cup whole milk
1 1/2 cups full fat plain yogurt (if using low or non fat, then add 2 Tbsp cream)

Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.

Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill for at least an hour, preferably several hours, until completely cold, before proceeding.

Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until served.

Makes about 1 quart.

Tuesday- Pita Tacos & Mexican Rice

Open Faced Mini Pita Tacos with Guacamole

Pitas
2 Tablespoons Extra Virgin Olive Oil
1 medium white onion, finely chopped
1 Anaheim chili, finely chopped
1 lb lean ground beef
¼ teaspoon salt
¼ teaspoon pepper
1 packet taco seasoning
1 15 oz can fire roasted tomatoes
½ Cup water

Simple Guacamole
2 avocados, mashed
1 Tablespoon lime juice
Pinch of salt and pepper

Lettuce
1 Cup sour cream
½ Cup shredded cheddar cheese
½ Cup finely diced tomatoes

1. Place pitas onto a baking sheet and broil for 3-5 minutes or until crispy. Reduce oven’s temp to warm and keep warm while preparing meat.

2. Place oil into a large skillet or medium dutch oven over medium heat. Saute onion and chili pepper for 5 minutes then add the beef, salt and pepper. Cook until beef is browned. Stir in taco seasoning, fire roasted tomatoes and water. Simmer on low for 10 minutes. Place avocado, lime juice, salt and pepper into a medium bowl; mix/mash until well combined.

3. Place crisped pitas onto a serving plate. Top each with lettuce leaves, taco meat, a dollop of sour cream and guacamole, cheese and tomato. Serve warm.

Mexican Rice

2 c rice
1/4 c butter

3 1/2 c water
2 Maggi chicken & tomato flavor bouillon cubes

1/2 can diced tomatoes
1/2 tsp cumin

Sauté rice and butter on stovetop until lightly brown.
Put water and 2 bouillon cubes in bowl and cook in microwave for 3 minutes. Then add to rice.
Add diced tomatoes and cumin to rice.
Let come to a boil and cook covered for 15 min on low. Then stir and serve.

Wednesday- Pork Barbacoa Salad with Tomatillo Dressing

Pork Barbacoa Salad

2-4 lb pork roast

1 1/2 c Coca Cola

salt, pepper, garlic seasoning salt

sauce-

1 c coca cola

1 c ketchup

1 c brown sugar

10 inch flour tortillas

shredded green lettuce

black beans

cilantro lime rice (just cook rice and add some lime juice and cut up cilantro)

diced tomatoes

cheese

crispy tortillas strips (cut up corn tortillas and fry in a little oil)

lime wedges

cilantro

Place roast in crockpot with some coke; season with salt, pepper, and garlic seasoning. Cook on low for around 6-8 hrs. Remove roast from crockpot and discard juices. Shred pork to bit size pieces and place back in crockpot on low.

Place Coke and ketcup in small sauce pan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast and then add brown sugar. Cook on low until ready to serve.

To serve-

Broil tortilla on oven with some cheese on top until cheese melts.

Place tortillas on plate and then layer with meat, beans, rice, lettuce, and tomatoes, and toritilla strips. Also good with some extra lime juice and cilantro. Top with tomatillo dressing.

Creamy Tomatillo Dressing

1 c buttermilk

1 c mayo

1 pkg dry ranch buttermilk dressing

2 jalapenos

2 tomatillos

1/2 bunch cilantro

2 cloves garlic

1/2 lime juiced

Add all ingredients to the blender and blend until smooth.

Tip: You can blend all the ingredients except buttermilk and mayo. Divide into three equal parts and then freeze it. To use later you just thaw and mix with 1/3 c mayo and 1/3 c buttermilk.

Thursday- Cheesy Chicken Cordon Bleu Rice Casserole

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
½ lb diced ham
2 Cups cooked shredded chicken breast
4 Tablespoons butter
¼ Cup flour
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I used white long grain)
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese

1. Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.
6-8 servings

Friday & Saturday- Go out to eat, I don't cook on the weekends if I can help it.

Sunday- BBQ Chicken, Macaroni and Cheese, and Mountain Dew Cake

BBQ Chicken

Marinate chicken in some worchestire sauce.

Cook on grill and brush with BBQ sauce last few minutes.

Macaroni & Cheese

1 c elbow macaroni
¼ c chopped onion
1 T butter
1 T flour
dash pepper
1 ¼ c milk
1 ½ c shredded American cheese

Preheat oven to 350.
Cook macaroni in unsalted water about 10 min or till tender but still firm. Drain well.
For cheese sauce, cook onion in butter till tender but not brown.
Stir in flour and pepper.
Add milk all at once. Cook and stir till slightly thickened and bubbly.
Add cheese, stirring till melted.
Stir in cooked macaroni. Transfer mixture to 1-quart casserole.
Bake in oven for 25-30 min or till hot and bubbly. Let stand for 10 min before serving.

Mountain Dew Cake
From the Paula Deen Magazine

1 box lemon cake mix
1 box lemon pudding mix
1 12-oz can Mountain Dew
3/4 c oil
4 eggs

Preheat oven to 325. Lightly grease and flour a 10-cup Bundt pan.

In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at med speed until smooth. Pour batter into pan and bake for 45-50 min or until a toothpick comes out clean. Let cool in pan for 10 min. Remove from pan and let cool completely on a wire rack.

Next Meeting

Our next meeting will be June 18th at 6:30 at my house. Please bring a menu plan for one week and a sample of one of the recipes to share. Hope to see everyone there.