Monday, October 19, 2009

4 week meal plan.

Here's my list for Oct. 18th thru Nov. 14th.

Oct. 18-24
Sun: burritos, veg, fruit
Mon: pork loin tacos, corn, rice
Tue: leftovers, veg, fruit
Wed: Roast, potato, carrots, fruit
Thr: Western Meal, tortilla shells, corn
Fri: leftovers
Sat: leftovers/sandwiches

Oct. 25-31
Sun: sloppy joes, veg, fruit
Mon: Baja soup, fruit
Tue: leftovers
Wed: BBQ beef*, green beans, peaches
Thr: Meatballs w/ mushroom soup gravy, veg, & fruit
Fri: pizza-most likely homemade
Sat: leftovers/sandwiches
* BBQ beef was leftover from the roast last week. I shred & add my BBQ sauce & freeze until I need it.

Nov. 1-7
Sun: Baked Chicken, potato, & salad
Mon: chicken casserole*, peas, fruit
Tue: spaghetti, hotbread, salad
Wed: Cheeseburger soup**
Thr: leftovers
Fri: Bubble Pizza***
Sat: leftovers
*for the chicken casserole, I'll use the leftover baked chicken from Monday's meal.

**Recipe for Cheeseburger Soup as follows:
2lbs ground beef
1 onion
2 cans corn
2 cans diced tomatoes, do not drain
1 1/2 lbs. Velveeta cheese, cubed
2 cans red beans, do not drain

Brown ground beef w/ onions, drain well. In large pot, combine burger/onion, corn, beans, & tomatoes. Simmer 3 hrs. Then add Velveeta cheese and let melt. (You could let this simmer in your crock pot on low for 3 hrs & then add the Velveeta.

***Recipe for Bubble Pizza

1 1/2 lbs ground beef
1 (15oz) can pizza sauce
2 (12oz) tubes refrigerated buttermilk biscuits
1 1/2 c. shredded mozzarella cheese
1 c. shredded cheddar cheese

In a skillet, brown ground beef & drain. Stir in pizza sauce. cut biscuits into 4 pcs. & place in greased 9x13 pan. Tope w/ beef mix. Bake uncovered, at 400 degrees for 20-25 min. Sprinkle w/ cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand 5-10 minutes b/4 serving.

Week of Nov. 8-14

Sun: Beef Stroganoff, noodles, veg, fruit
Mon: breakfast for supper- eggs, bacon, toast
Tue: Karen's Chicken Soup, grilled cheese
Wed: leftovers
Thr: Shepherd's Pie*
Fri: leftovers
Sat: leftovers/sandwiches

*Recipe for Shepherd's Pie from Taste of Home, Makes 2 pies (eat one freeze the other)
2 lbs ground beef
2 cans(10 1/4oz each) beef gravy
2 cups frozen corn
2 cups frozen peas & carrots
2 t. dried minced onion
Additional Ingredients (for each casserole)
2-3 c. mashed potatoes (can be instant)
2 T. butter, melted

1. In a Dutch oven, cook beef over med. heat until no longer pink, drain. Add the gravy, veggies, & onion. Spoon half into a greased 2 qt baking dish. Top w/ mashed potatoes. Drizzle w/ butter & sprinkle w/ paprika.

2. Bake, uncovered at 350 for 30-35 min. or until heated thru. Place the remaining beef mix in a freezer container/ziploc freezer bag & freeze for up to 3 months.

To prepare frozen casserole: Thaw in frig, transfer to a greased 2 qt baking dish. Top w/ the potatoes, butter & paprika. Bake as directed above.

I have used canned veggies, & the worked just fine.

Also, when making freezer meals, remember to date the meal w/ the name of what it is & baking instructions.

Monday, October 12, 2009

No-Bake Chocolate Chip Cookie Pie

A month or so, prepackaged chocolate chip cookies were on sale at Dillons, Buy 3 get a gallon of milk free. So, for those of you who haven't eaten your cookies is a great recipe to use them in. It is from the Easy Weeknight Favorites cookbook.

1 (15-18oz) pkg Chocolate chip cookies*
1 c. milk
1 (9oz) commercial graham cracker crust (xtra serving size)
1 (8oz) container cool whip, thawed

Dip 8 cookies in milk & place in a single layer in graham crust. Top w/ 1/3 whipped topping. Dip 8 more cookies in milk & place on top; spread w/ 1/3 whip topping. Repeat layers w/ 8 more cookies, milk, & remaining whipped topping. Crumble 2 cookies, & sprinkle over pie. Cover & chill 8 hrs b/4 serving. Yield 8 servings
* For cookies, we used Nabisco Chunky chips Ahoy. You'll need 26 cookies for this recipe. THere may be a few leftover in the pkg.