Monday
Savory Chicken Sandwiches
Cole slaw
Chips
Cream Topped Grapes
5 bone in chicken breasts, salted and peppered well including under the skin
1 small sliced onion
¼ tsp garlic salt
dash of pepper
½ cup water
Place chicken in a slow cooker or crock-pot. Add rest of ingredients, cover and cook on high for 5 hours, or low for 7 – 8 hours. Remove chicken. Remove skin and then meat from bones; skim grease from drippings in the crock-pot. Return chicken to pot, stir and serve on buns. I have one son that likes barbecue sauce spread on his bun, another wants mayo. It's up to you.
For grapes, combine 1-cup sour cream and ¼ cup dark brown sugar. Spoon over grapes.
Tuesday
Easy Basil Tomato Soup
Grilled cheese (add some slices of ham: I also like to spread a thin layer of Dijon mustard before I grill the sandwiches. )
Easy Lemon Cream Pie
When you buy the ham slices for today, buy the thicker slices for dinner Thursday.
For the soup: use a can of condensed tomato soup, add half heavy cream and half milk and a teaspoon of basil pesto to soup: whisk and cook over low heat until hot (try not to let it boil.) You just need a cup of this, it's rich and a dab will do ya.
For the pie: While the soup is heating, mix together an 8 oz block of cream cheese (set it out in the morning so it's room temp by dinner) and a can of sweetened condensed milk using a beater or whisk attachment. When thoroughly mixed, add 1/3 cup lemon juice (fresh squeezed is best but you can use condensed too) and 1 teaspoon vanilla extract. Pour into a graham cracker crust. Chill for an hour and top with whipped cream.
Wednesday
*~* Danger, Danger! My meatloaf recipe contains a package of onion soup! Sorry, it's how my mom made it, and it takes me back to my childhood - oh, and it's good! *~*
Meatloaf (make extra for Friday)
Mashed Potatoes
Green beans
Cottage Cheese w/ peaches
Rolls
Creamsicle parfait cups
For your meatloaf, just mix 1.5 pounds of ground beef with 1 slice of bread saturated with milk, half a package of dry onion soup mix (save the rest for the sauce), an egg and ½ cup bread crumbs with salt and pepper to taste of course. Mix and shape into a loaf, bake for an hour or until done. For the sauce, use a can of crushed tomatoes, the rest of the dry soup mix and 2 tablespoons brown sugar. You can add additional onion if desired. Drain meatloaf and smother with sauce.
For parfaits, prepare a box of orange jello and pour into parfait glasses the night before, filling only half full. Chill until firm. While the meatloaf is baking, mix a box of vanilla instant pudding according to package directions, and spoon on top of orange jello. Top with whipped cream and serve.
Thursday
Pan Fried Ham
Macaroni and cheese
Steamed Broccoli
Rolls
Pumpkin pie
For the ham, buy enough Virginia Ham at the deli for dinner, and ask them to slice it into thick dinner slices. Pan grill with just a little margarine.
A good stove top macaroni and cheese is easy and can be done almost as quick as a boxed variety: Boil and drain 2 cups uncooked macaroni and leave it in the colander: in the hot saucepan you boiled the macaroni, add 1/4 cup milk, 1/4 stick margarine and 2 cups shredded cheddar cheese (or if you prefer, use 2 cups cubed Velveeta) and stir until the cheese begins to melt over low heat. Add drained macaroni and turn off heat, put a lid on the saucepan and let it sit for about 10 minutes. Stir again, add salt and pepper if needed (boil your macaroni in good salted water and you might not need any.) It's ready to serve.
For an easy pumpkin pie, mix together:
1 – 15 oz can pumpkin
1 can sweetened condensed milk
2 teaspoons pumpkin pie spice
2 eggs
Pour into unbaked 9-inch pie crust. Bake at 425 degrees for 15 minutes, and then reduce heat to 350 and bake 40 minutes longer.
Friday
Time to relax!
Meatloaf sandwiches (from Wednesday)
Chips
A movie!
Wednesday, March 28, 2007
Monday, March 26, 2007
Coming Wednesday A weekly menu!
Starting Wednesday, I am going to post a menu for upcoming week. It will include recipes, and ideas to keep you at your table for dinner - not at a drive thru.
I know how frustrating it can be to hear "what's for dinner?" every night - hopefully I can help with that.
I know how frustrating it can be to hear "what's for dinner?" every night - hopefully I can help with that.
Monday, March 19, 2007
Catt's Watergate Salad (Blast from the Past!)
This is a compliment to any holiday table! Totally a “blast from the past” because it was a staple on many a 70’s dinner table.
Catt's Watergate Salad
20 oz can crushed pineapple
1/2 cup chopped nuts
16 oz Whipped Cream
1 cup mini marshmallows
1 box instant pistachio pudding mix
Fold all ingredients together and chill.
That's it! And it is so much better when it sets overnight. Just give it a quick stir before you serve. And once again, for all of us watching their pennies, this is the same thing I have seen at the groceries for $3.99 a lb. It will sometimes be labeled "Pistachio Salad."
Catt's Watergate Salad
20 oz can crushed pineapple
1/2 cup chopped nuts
16 oz Whipped Cream
1 cup mini marshmallows
1 box instant pistachio pudding mix
Fold all ingredients together and chill.
That's it! And it is so much better when it sets overnight. Just give it a quick stir before you serve. And once again, for all of us watching their pennies, this is the same thing I have seen at the groceries for $3.99 a lb. It will sometimes be labeled "Pistachio Salad."
Once a Month Cooking - Beef
I won’t have to cook for a few weeks now.
The other night, I put a 13 pound sirloin tip beef roast in the oven and cooked it all night. Using a tightly covered oval roaster, I added 3 cups of water with 2 tablespoons Kitchen Bouquet, and seasoned the roast with salt, pepper, and Mrs. Dash. I also covered the bottom of the roaster with a sliced onion (or two.) I cooked it on 275 degrees all night, or for 8 hours. This is what I did the next morning:
After the roast cooled, I removed it to a large platter. I left the wonderful stock in the oval roaster. Using plastic kitchen gloves, I pulled the fat from the roast and discarded it, and separated the meat.
1) BARBECUED BEEF One portion I put into a sauce pan, and added a bottle of Kraft Sweet Molasses Barbecue sauce, and brought it to a slow simmer. I freeze this for later. Served on buttered toasted buns with macaroni and cheese and Cole slaw, this keeps me from eating out.
2) ROAST BEEF FOR HOT ROAST BEEF SANDWICHES Another portion I placed in different freezer containers. Using the stock in the roaster, I brought it to a boil on the stove, and slowly added gravy flour until I had nice smooth gravy. I then ladled an ample amount over the beef, saving the rest of the gravy for other dishes. I also freeze this for later. I love this on bread, with mashed potatoes, and buttered peas and carrots. Use an ice cream scoop for the potatoes and you have an authentic “blue plate special” from scratch. And for a fraction of the cost.
3) ROAST BEEF HASH I took another portion of the beef and chopped it finely. In a heavy saucepan using a cup of the gravy, another cup of water and a teaspoon of Kitchen Bouquet, I added the chopped beef, 5 finely diced rinsed potatoes (for quicker results, use a bag of diced frozen hash browns – perfect size!), ½ cup finely diced chopped celery, and ½ cup finely diced onion. Bring to a boil, simmer for 45 minutes. I serve this over biscuits with a green salad.
4) HOMEMADE VEGETABLE SOUP Using a cup of chopped roast beef, I add a cup of diced potatoes, frozen peas, carrots, black-eyed peas, a can green beans, a can of whole kernel corn, a can of diced or crushed tomatoes, a tiny bit of diced celery and ½ cup minced onion. In a heavy saucepan, I cover this with water; add 3 teaspoons of Kitchen Bouquet and a can of tomato paste. Add salt and pepper; simmer for an hour or more stirring frequently. You can add more or less water, depending on how “soupy” you like it. This is wonderful with a grilled cheese, or better yet, a slab of corn bread. You can freeze this, too.
5) BEEF STEW Using the last of my beef, I add it to the rest of the gravy in the oval roaster, along with chopped potatoes, carrots, frozen peas, a little onion, and simmer until the vegetables are tender. I do not freeze this. I don’t like the texture of the potatoes after it has been frozen.
Using Kitchen Bouquet and water, you can make your own stock, regardless of how much you need.
If there is something you do not like, you can always take a can of diced tomatoes, a little onion, and simmer it with the beef, making Swiss steak. My family does not care for this, so I don’t make it. My mother did however, and served it with hot buttered noodles.
The other night, I put a 13 pound sirloin tip beef roast in the oven and cooked it all night. Using a tightly covered oval roaster, I added 3 cups of water with 2 tablespoons Kitchen Bouquet, and seasoned the roast with salt, pepper, and Mrs. Dash. I also covered the bottom of the roaster with a sliced onion (or two.) I cooked it on 275 degrees all night, or for 8 hours. This is what I did the next morning:
After the roast cooled, I removed it to a large platter. I left the wonderful stock in the oval roaster. Using plastic kitchen gloves, I pulled the fat from the roast and discarded it, and separated the meat.
1) BARBECUED BEEF One portion I put into a sauce pan, and added a bottle of Kraft Sweet Molasses Barbecue sauce, and brought it to a slow simmer. I freeze this for later. Served on buttered toasted buns with macaroni and cheese and Cole slaw, this keeps me from eating out.
2) ROAST BEEF FOR HOT ROAST BEEF SANDWICHES Another portion I placed in different freezer containers. Using the stock in the roaster, I brought it to a boil on the stove, and slowly added gravy flour until I had nice smooth gravy. I then ladled an ample amount over the beef, saving the rest of the gravy for other dishes. I also freeze this for later. I love this on bread, with mashed potatoes, and buttered peas and carrots. Use an ice cream scoop for the potatoes and you have an authentic “blue plate special” from scratch. And for a fraction of the cost.
3) ROAST BEEF HASH I took another portion of the beef and chopped it finely. In a heavy saucepan using a cup of the gravy, another cup of water and a teaspoon of Kitchen Bouquet, I added the chopped beef, 5 finely diced rinsed potatoes (for quicker results, use a bag of diced frozen hash browns – perfect size!), ½ cup finely diced chopped celery, and ½ cup finely diced onion. Bring to a boil, simmer for 45 minutes. I serve this over biscuits with a green salad.
4) HOMEMADE VEGETABLE SOUP Using a cup of chopped roast beef, I add a cup of diced potatoes, frozen peas, carrots, black-eyed peas, a can green beans, a can of whole kernel corn, a can of diced or crushed tomatoes, a tiny bit of diced celery and ½ cup minced onion. In a heavy saucepan, I cover this with water; add 3 teaspoons of Kitchen Bouquet and a can of tomato paste. Add salt and pepper; simmer for an hour or more stirring frequently. You can add more or less water, depending on how “soupy” you like it. This is wonderful with a grilled cheese, or better yet, a slab of corn bread. You can freeze this, too.
5) BEEF STEW Using the last of my beef, I add it to the rest of the gravy in the oval roaster, along with chopped potatoes, carrots, frozen peas, a little onion, and simmer until the vegetables are tender. I do not freeze this. I don’t like the texture of the potatoes after it has been frozen.
Using Kitchen Bouquet and water, you can make your own stock, regardless of how much you need.
If there is something you do not like, you can always take a can of diced tomatoes, a little onion, and simmer it with the beef, making Swiss steak. My family does not care for this, so I don’t make it. My mother did however, and served it with hot buttered noodles.
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