March 2010 Menu

* Highlighted post have a link to a recipe!

1
Crockpot Roast with potatoes and carrots
Green beans
Dinner rolls

2
Taco Soup
chips/salsa

3
Chicken Pot Pie
peas

4
Homemade cheese pizza
breadsticks
salad

5
Tomatilla chicken casserole
Cornbread
Salad

6
Eat out night!

7
Cereal/Leftovers/Sandwich night

8
Spaghetti and meatballs
Crusty bread
Green Beans

9
Cheesy Chicken and Scalloped Potatoes
Salad
Rolls

10
Chicken Veggie Tortillas
chips and salsa

11
Stromboli
Salad

12
Seasoned Tilapia Fillets
Asparagus with Dill Sauce

13
Eat Out Night

14
Cereal/Leftovers/Sandwich

15
Tuna Casserole
Sweet and Spicy Carrots

16
Tacos
Ranch Beans
Cinnamon Tortilla Chips

17
Baked Ziti (pasta, sauce, and mozerella cheese)
Cheese Breadsticks
Salad

18
Hamburgers
French Fries or Sweet Potatoe Fries
Pickle Spears

19
Grilled Chicken
Rice Pilaf
Green Beans or Peas

20
Eat Out Night

21
Cereal/Leftovers/Sandwich

22
Crockpot Chili
Crackers
Cheese
Cornbread Sticks

23
Homemade Chicken Noodle Soup
Grilled Cheese Sandwiches
Fresh Veggie Platter (broccoli, carrots, cauliflower)

24
Crockpot Ribs
Potato Salad
Rolls

25
Enchiladas Verdes
Corn
Salad

26
Velveeta Tex-Mex Beef and Potatoes

27
Eat Out Night

28
Cereal/Leftovers/Sandwich

29
Fish and Veggies in Foil Packet

30
Beef Potpie with Biscuits

31
Breakfast for Supper
Pancakes
Bacon
Eggs
Orange Juice

February 2010 Menu

*Highlighted entries have a link to a recipe!

1
Turkey Taco Salad
Spanish rice

2
Kickin' Chicken
Green beans
Baked potato wedges

3
Tater and Veggie Soup
Crackers or crusty bread

4
Triple-Decker Tortilla
Sopapilla Cheesecake

5
Bacon and Potato-Topped Mini Meatloaf
Mashed Potatoes
Green Beans

6
Eat out night

7
Cereal or Sandwich/Leftovers

8
Crockpot Pinto Beans
Cornbread

9
Oven-baked Chicken
Oven-Fried Onion rings

10
Pancakes
Bacon
Eggs
Toast

11
Goulash
French bread

12
Rotisserie Chicken Fajitas
Ranch Beans

13
Eat out night

14
Cereal or Sandwich/Leftovers (or take your honey out again for Valentine's Day!)

15
Chili Dogs
Tator Tots

16
Chicken Spaghetti
Crusty Bread
Salad

17
Tacos
Rice
Refried Beans
Salad

18
Chicken and Noodles
Mashed Potatoes

19
Beef Stroganoff
Veggies

20
Eat out night

21
Cereal or Sandwich/Leftovers

22
Seasoned Tilapia Fillets
Asparagus with Dill Sauce

23
Spaghetti
Green Beans
Bread

24
Porcupine Meatballs
Salad
Crusty Bread to soak up the sauce

25
Slow Cooker Chicken Dinner

26
Yankee Pot Roast and Veggies

27
Eat out night

28
Cereal or Sandwich/Leftovers

January 2010 Menu

* Highlighted entries have a link to a recipe!

1
Chicken Noodle Soup
Grilled Cheese

2
Sloppy Joes
Baked French Fries

3
Crockpot Cubed Steak & BeansMashed Potatoes

4
Buttermilk Pecan ChickenSalad

5
Spaghetti
Salad
Garlic Toast

6
Michael's Breakfast Casserole

7
Baked Tilapia
Brown Rice
Broccoli

8
Chuck Wagon Dinner

9
Black Eyed Pea SoupCornbread

10
Roast Beef & Gravy
Mashed Potatoes
Steamed Carrots

11
Easy Layered Taco Bake

12
Apple Kielbasa Coins
Toast

13
15 Minute Chicken & Rice Dinner

14
Quick & Spicy Tomato Soup
Grilled Cheese

15
Pancakes
Bacon

16
Chicken & Turkey Pot Pie with Pepper Biscuit Topping

17
Crock-Pot Barbeque Chicken with Corn on the Cob
18
Tangy Round Steak Strips with Noodles

19
30-Minute Turkey ChiliCrackers

20
MeatloafBaked Potatoes
Green Beans

21
Mushroom Ham Fettuccine

22
Yankee Tuna Salad SandwichesChips

23
Whatever Soup
24
Crock-Pot Hamburger Supper Recipe
25
Baked Chicken
Man N Cheese
Asparagus

26
Beef Stir Fry
LOTS of veggies
Rice

27
Tator Tot Casserole
28
Beef Tacos
Refried Beans
Spanish Rice

29
Turkey Sloppy Joes
Baked Potato Wedges

30
Beefy Mac N CheeseLOTS of Mixed Veggies

31
Crock-Pot Cheese-Shrimp ChowderCornbread

*Highlighted entries have a link to a recipe!

October 2009 Menu

*Highlighted entries have a link to a recipe!

1
Chicken & Noodles
Mashed Potatoes

2
Pancakes
Bacon

3
Taco Bake
4
Angel Chicken Pasta
5
Meatloaf
Baked Potatoes
Carrots

6
Broccoli-Chicken Rice Casserole

7
Spaghetti
Garlic Toast
Green Beans

8
Crockpot Chili
Crackers/Cheese on top

9
Velveeta Tex-Mex Beef & Potatoes
10
Smoky Turkey Shepherd’s Pie
11
Cajun Beef & Potatoes
12
Mexican Chicken
Corn
Salad

13
Taco Sloppy Joes
Chips

14
Fish & Veggies in Foil
15
Crockpot Apricot Chicken
Brown Rice

16
Homemade Pizza

17
Tomato Soup
Grilled Cheese Sandwiches

18
Crockpot Pork Chops
Mashed Potatoes
Steamed Carrots

19
Bruschetta Minute Steaks
Salad
Bread

20
Penny Saver Beef Casserole

21
Beef Stroganoff
22
Favorite Beef Stew
Cornbread

23
Open-Faced Tuna Melts
Parmesan Fries

24
T-Bone Steaks
Baked Potato
Asparagus

25
Pot Roast & Veggies
Mashed Potatoes

26
Cheesy Chili Soup
Crackers

27
Chicken Pot Pie
28
Tacos
Refried Beans
Mexican Rice

29
Fix & Go Chicken
Macaroni & Cheese
Mixed Veggies

30
Hamburgers
Chips

31
Beef Noodle Soup
Crackers

August 2009 Menu

*Highlighted entries have a link to a recipe!

1
LEFTOVERS

2
Ground Turkey Hominy
Tortillas

3
Enchilada Casserole
Refried Beans- can
Salad

4
Potato Meatloaf
Green Beans

5
Seasoned Turkey Burgers
Garlic-Parmesan Oven Fries

6
3 Alarm Italian Style Chili Mac
Garlic Toast

7
Garlic Chicken
Couscous (Boxed)
Asparagus

8
LEFTOVERS

9
Beef in Mushroom Gravy
Mashed Potatoes
Carrots

10
Shepherd’s Pie(use leftover mashed potatoes from the 9th)

11
Marinated Chicken
Corn on the Cob
Salad

12
Egg Salad Sandwiches
Chips

13
Pancakes
Bacon

14
Hamburger Hash
Broccoli

15
LEFTOVERS

16
Turkey Sloppy Joes
Chips

17
Meal-in-a-Packet
Canned Biscuits

18
Tacos
Rice
Refried Beans-can

19
Creamy Herbed Chicken with Fettuccine

20
Swiss Steak
Rice

21
Jalapeño Swiss Burgers
Potato Salad
Chips

22
LEFTOVERS

23
Crock Pot Pizza
Salad
Garlic Toast

24
Chicken Fried Steak
Mashed Pot-Gravy
Mixed Veggies

25
Grilled Chicken
Rice
Grilled Squash

26
Beef Potpie with Biscuits

27
Noodles with Creamy Meat Sauce
Salad

28
T Bones
Baked Potato
Veggie

29
LEFTOVERS

30
Slow Cooker Chicken Dinner

31
Spaghetti
Green Beans
Garlic Toast

September 2009 Menu

*Highlighted entries have a link to a recipe!

1
Enchiladas Verdes
Corn
Salad

2
Seasoned Tilapia Fillets
Asparagus with dill sauce

3
BBQ Beef Sandwiches
Garlic/Parmesan Fries
4
Italian Baked Chicken & Pastina
Canned Breadsticks

5
LEFTOVERS

6
Shredded Beef Fajitas
7
Garden Chickpea Salad
Crackers

8
Marinated Round Steak
Mashed Potatoes
Steamed Broccoli

9
Lemon Cream Chicken
Lemon Rice
Green Beans

10
Tuna Casserole
Sweet & Spicy Carrots

11
Summertime Spaghetti Sauce
Garlic Toast

12
LEFTOVERS

13
Crock Pot Beef Vegetable Soup
Cornbread (Boxed)

14
Quick Fix Beef Burrito Skillet
Can Mexican Corn

15
Chili Lime Fish Fry
Hushpuppies
Coleslaw

16
Chicken Boudine
Frozen Vegetable Medley

17
Swiss Steak with Rice

18
Sloppy Joes
Chips
Carrot & Celery Sticks

19
LEFTOVERS

20
Yankee Pot Roast & Veggies

21
Smoked Kielbasa with Rice
22
French’s Crunchy Onion Chicken
Mashed Potatoes

23
Paco’s Fish Tacos in Lettuce Wraps

24
Tuscan Pasta

25
Egg Salad Sandwiches
Chips

26
LEFTOVERS

27
Slow Cooking Pork Chops
Couscous (Boxed)

28
Cranberry Chicken
Cranberry Wild Rice Dressing
29
Taco Soup
Tortilla Chips

30
Whole Wheat Linguine with Green Beans, Ricotta & Lemon

May 2009 Menu

*Highlighted entries have a link to a recipe!

1
Chili Dogs
Fresh Veggies
Tator Tots

2
Leftovers

3
Leftovers

4
7 Can Soup

5
Chicken Spaghetti
Salad

6
Meatballs & Rice
Gravy
Veggies

7
Breakfast for supper

8
Beef Stroganoff
Veggies

9
Leftovers

10
MOTHER’S Day
OUT TO EAT!!

11
“Filet” Mignons
Baked Potatoes
Salad

12
Chicken Packets
13
Chili Bake
14
Beef Enchiladas
Mexican Rice

15
Frozen Pizza
Family Movie Night

16
Leftovers

17
Leftovers

18
Salisbury Steak
Mashed Potatoes
Veggies

19
Chicken Pepe
20
Beef Stew

21
Grilled Chicken
Pasta Packet
Veggies

22
Hamburgers
French Fries

23
Leftovers

24
Leftovers

25
Goulash
Green Bean Casserole

26
Chicken Pot Pie
27
Stromboli
Salad

28
Meatloaf
Baked Potatoes
Veggies

29
Spaghetti
Garlic Toast

30
Leftovers

31
Leftovers

Chicken Noodle Soup

2-4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles (such as Reames)
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley

In a large stock pot, saute celery and onion in butter.  Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.

Add noodles, and simmer for 10 more minutes.

Crockpot Chili

1 lb. ground beef or turkey
4 cans red kidney beans (rinsed and drained)
2 Tbsp. chili powder
1 Tbsp. garlic powder
1 small onion, diced small
1 large (28 oz.) can diced tomatoes
1 64 oz. bottle/can tomato juice

Brown meat.  Drain excess fat if needed., then add onion, garlic powder, and chili powder to skillet.  Mix well.

Add meat mixture, beans, tomatoes, and tomato juice to crockpot.  Stir gently to combine.  Cook on high for at least 2-3 hours to ensure good flavor.  Serve topped with cheese if desired and crackers on the side.

King Ranch Chicken Casserole
Ingredients

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Southern Living, NOVEMBER 2000

Baked Ziti

Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


Directions

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.  In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 

Preheat the oven to 350 degrees F. Butter or spray a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted. Approximately 10 servings.

Cheesy Chicken and Scalloped Potatoes

4 chicken breasts
1 box scalloped potatoes with cheese sauce
2 cups water

Place chicken breasts in bottom of crockpot.

Mix dried potatoes with water and cheese sauce.  Pour over chicken.

Cook on low 8-9 hours.  Make sure chicken is cooked through and proper temperature.

Chicken Pot Pie

1 pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken broth
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped (can also use dried)
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent.

Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken broth, stirring constantly. Pour in cream. (May add frozen peas at this point if you’d like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste, and fresh or dried thyme to taste.
Pour mixture into a casserole dish (9X9 square) or deep pie plate.

Roll out crust so that it’s about 1 inch larger than the pan you’re using (or use a storebought refrigerated crust).
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vent slits (8-10) in the top of the crust.

Bake for 30 minutes or until very golden and bubbly.  Allow to cool for at least 7-10 minutes before serving.

Slow Cooker Taco Soup

2 cans of kindey beans; rinsed

2 cans of pinto beans (or black beans); rinsed
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles (such as Rotel)
1 packet taco seasoning
1 packet ranch dressing mix (optional)
1 lb browned ground turkey or hamburger (optional.)
shredded cheese and sour cream for topping (optional)

Brown meat if you are going to use it.  Drain fat and add meat to crockpot stoneware insert.  Sprinkle seasoning packet(s) on top of meat.  SDain and rinse the beans and add to crockpot.  Add the entire contents of the corn and tomato cans; stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Crockpot Roast Beef with Vegetables

2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley


In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.

Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.

Transfer roast to a serving platter and place the vegetables around it. Use the roast gravy from the slow cooker.

Chicken Veggie Tortillas

3-4 Chicken Breasts, cubed
3-4 red potatoes, skin on, sliced thin
1 small yellow squash, sliced thin
1 small-medium zucchini, sliced thin
1 small onion, chopped
olive oil
chicken grill seasoning
shredded cheddar cheese (optional)
sour cream (optional)
salsa (optional)

Heat two pans and add olive oil.  In first, add chicken and chicken grill seasoning.  Toss in pan with oil to combine.  Cook chicken until thoroughly done (at least 165 degrees).  In separate pan, add olive oil, chicken grill seasoning, and potatoes.  Cook over medium-high heat stirring and turning occasionally for approximately five minutes.  Then, add yellow squash, zucchini, and onions.  Reduce heat to medium, stir to combine and coat veggies.  Cover.  Stir and turn occasionally for approx. 5-7 minutes or until veggies are done to your taste.

Combine cooked chicken and veggies in one pan.  Place large scoop on tortilla, fold and enjoy!  Can top with cheese, sour cream, salsa, or just eat 'em!