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Menu Plan Monday for July 7

July 6, 2008 5 Comments
It’s time once again for another Menu Plan Monday. How time flies! I can’t believe it’s July!

I had a little extra time today to spend on the post, and I’ve picked out a couple of favorites from my recipe binder to share with you. I’ve also included a couple of photos from previous fixings. In the future, my goal is to make more photos of my new dishes. I have several photos on file which I took months ago, but I just haven’t put those recipes on MPM yet. And I’ve flagged several new recipes to try in the future, but it always seems so much easier to go with the old faithfuls instead. But I will try to take photos whenever I make a new dish, and I’ll post them here. Hope you enjoy this week’s menu!
Monday – Au Gratin Chicken Bake (recipe below)
Tuesday – Red Beans & Rice w/ corn & crescent rolls
Wednesday – Easy Chicken & Dumplings (recipe & photo below)
Thursday – Leftover Buffet
Friday – SteakFajitas
Saturday – Baked fish w/ steamed veggies & long grain rice
Sunday – Cheesy Chicken, Bacon & Ranch Wraps (pictured below)
Au Gratin Chicken Bake
1 bag (14 oz) frozen broccoli forets, thawed & drained
1 box Betty Crocker Deluxe creamy Cheddar au gratin potatoes
2 cups of boiling water
2 tablespoons margarine or butter
1/2 cup milk
4 boneless skinless breast halfs
2 cheese sliced (halfed) or shredded cheese

1. Heat oven to 400. Spray 11×7 baking dish or 2 quart casserole with cooking spray.
2. Spread broccoli in baking dish. Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
3. Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

Easy Chicken & Dumplings
(This started out as a noodle casserole, and it tasted just a chicken & dumpling recipe that someone I knew, used to make but this is a lot easier)

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1/2 cup milk
2 cans of white chicken (3/4 – 1 lb of cooked boneless chicken breast)
3 cups of egg noodles

Directions: Cook noodles according to package direction. When finished drain off water.
Mix milk soups, and chickens in a large cooking pot. Heat through. Then stir in noodles.

Here are the Easy Chicken & Dumplins with a side of Black Eyed Peas. (yum!)

(Cheesy Chicken, Bacon & Ranch Wraps. I made these a while back and they were very good, if I do say so myself.)

For other delicious menus and recipes, please visit orgjunkie.com.

Filed Under: casseroles and quick meals, menu plan Monday, recipes

Menu Plan Monday for June 23

June 22, 2008 3 Comments


Hello all. I decided to postpone my trip this weekend, which gave me a lot of time to clean up in the house, make a huge shopping trip, and of course plan this week’s menu. I got enough groceries to last about 2 weeks (with the exception of drinks, which we seem to always need more of), and now my husband is talking about making some changes in his diet….so it looks like I’ll be going back to the store….oh well….here’s my menu for the week. I’ve also included 2 recipes. Happy Monday!

Monday – Crispy Ranch Chicken (recipe below) w/ corn & green beans
Tuesday – leftovers
Wednesday – Tuna filets with steamed veggies & long grain rice
Thursday – Tator Tot Casserole (recipe below) & black eyed peas
Friday – Chicken salad
Saturday – Leftovers from Thursday
Sunday – Chicken Cordon Blue

Crispy Ranch Chicken
Ingredients:
About 4 boneless chicken breasts
1 can cream of chicken soup
1/2 cup of milk
1 envelope of Ranch salad dressing mix
Tortilla chips

Directions
1. Mix milk, soup, and salad dressing mix together. Spoon part of the mixture onto a bowl or plate (leaving plenty to use to put on top of chicken later. Roll chicken around on plate or in bowl with mixture until well coated.
2. Take 2 or 3 handfuls of chips (or more if desired), and crush them. Sprinkle the chip crumbs all over the chicken until well coated, or place the crumbs and chicken in a bag and shake until well coated.
3. Place chicken on a greased casserole dish or baking sheet. Bake at 400 degrees for 20 minutes.
4. Just before chicken is done baking, heat the soup mixture through on the stove. Spoon remaining soup onto chicken when serving.

Tator Tot Casserole
1/2 -1 lb beef
1 can cream of mushroom soup
1 can cream of celery soup
Tator tots or diced potatoes (enough to cover the top of the meat)
Shredded cheddar cheese

1. Brown the beef and drain off the grease. Place the beef into the bottom of a 13x9x2 in. casserole/baking dish.
2. If using potatoes, boil them for 20 minutes or so (so they’ll be soft) Then mix soups and potatoes together, and pour over mixture.
If using tator tots, arrange them on top of meat and then pour mixture of the soups on top.
3. Top with cheese.
4. Bake covered in a 350°F oven for 20-25 minutes, or until Tator-tots are lightly browned.
5. For extra cheesiness, top with more cheese and bake uncovered for an extra 5 minutes (optional)

To view other menus and recipe, visit orgjunkie.com.

Filed Under: casseroles and quick meals, menu plan Monday, recipes

Menu Plan Monday for June 9

June 8, 2008 3 Comments

Monday – Roast beef & gravy, mashed potatoes, green beans, biscuits
Tuesday -breakfast for supper – pancakes, bacon, eggs, grits
Wednesday – grilled chicken salad
Thursday – Ham & Cheese pasta (courtesy of Laura at orgjunkie)
Friday – Pizza & bread sticks
Saturday – Creamy Chicken Enchiladas
Sunday – Beef stroganoff

For other recipes and menu ideas, visit orgjunkie.com.

Filed Under: menu plan Monday, recipes

Bacon-Chive Potato Salad

June 1, 2008 Leave a Comment

What would a backyard barbecue be without potato salad? This recipe is a little different from what I’m used to. In my family recipe, the potatoes are always peeled and sliced into smaller pieces, and it includes eggs, mustard, mayo, and pickle relish. I would post it here today, but it’s one of those recipes that I don’t have exact measurements for; I just sort of throw it together, but some time I’ll try to write it down as I make it, and I’ll post it here when I do.

In the meantime, this Taste of Home recipe looks pretty good!


Ingredients:
2-1/2 pounds small red potatoes
1/2 cup real bacon bits
1/4 cup minced chives
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions: Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.

Filed Under: breads and sides, recipes

Burgers on the Grill

May 30, 2008 1 Comment
If you think, a burger is a burger, think again. There are a ton of burger recipes out there, for any and all kinds of people, regardless of your personal style and tastes. Personally I prefer the “traditional” version. I usually use Dale’s Sauce for a marinade, and it is just awesome! I also remember when I was young, my dad cooking up some burgers on the stove, marinaded in Dale’s Sauce and cooked with some onions and sometimes green peppers. Very good!

Here’s a list of links to some great burger recipes…many of them have a special twist and there’s also some links to some grilling tips as well. For your viewing pleasure, I’ve also included a few tasty and “interesting” burger photos from BHG’s 21 Great Burgers! Suddenly I’ve got a craving for a burger & fries…hmmm. Enjoy!

Latino Barbecue Burger

Chuckwagon Goat Cheese Burgers with Onion Jam

Southern Style Hamburgers

Blue Cheese Vidalia Onion Burger

Cajun Chicken Burger

Hawaiian Chicken Burger

Filed Under: casseroles and quick meals, recipes

Yummy Kabob Recipes for the Summer

May 28, 2008 2 Comments

With the summer grilling season in full swing, I wanted to features some recipe, links, and ideas for your cookouts. Today I’m starting with some Kabobs which I found on BHG. BHG has a lot of great recipe for burgers, kabobs, and other backyard barbecue recipes, as well as some great party ideas. Visit Quick & Easy Kabobs to view 22 different kabob recipes.

Lamb Kabobs

Spicy Grilled Shrimp

Top Sirloin Kabobs

Mustard-Glazed Pork Skewers

More cookout and summer party ideas coming up later! Have a great rest of the week!

Filed Under: casseroles and quick meals, party ideas, recipes, summer

Menu Plan Monday for April 28

April 27, 2008 3 Comments

Last week of April already? Okay…my how the year is flying by. This week I’ve included a recipe for Chicken Taco Soup, sort of a variation on another recipe that I came up with. And I’ve included a link to a recipe for Cheesy Chicken w/ Pasta. Happy Meal Planning!

Monday- Grilled Ham, Turkey, and Cheese Sandwiches w/ french fries
Tuesday- Chicken Taco Soup w/ chips (recipe below)
Wednesday – Cheesy Chicken w/ Pasta & steamed veggies
Thursday – Leftover soup and fajitas
Friday – Lemon pepper porkchops, herb rice, and green beans
Saturday – Pizza
Sunday – eating out…I’m thinking Chinese

Chicken Taco Soup

A while back I decided to take a casserole recipe and change it up a bit to make a soup/stew. My husband loves the casserole and was very surprised and impressed by the soup. This is very tasty recipe for anyone who likes spicy food.

I must confess, I didn’t write down how much salsa I used in the soup. I believe I mixed in a cup and then added more without measuring, so I just made an estimate here. But my dad always lived by the rule that “a recipe is just a suggestion,” and I like that rule. The amount of salsa used for this recipe is really an issue of personal preference, so I think you can be your own judge.

Ingredients:
2 cans cream of chicken soup
2 cans Tyson all white chicken breast (or 3-4 cooked chicken breasts, chopped)
1 1/4 cup chicken broth (or water)
1 tablespoon chilipowder
1 teaspoon garlic salt
3/4 to 1 3/4 cups of salsa (depending on your preference for spicy stuff, and on how thick you want the soup to be.)
2 cups cheese
1 can rotel tomatoes (optional)

Mix all ingredients together, heat to boiling, then lower the heat, stirring occasionally till the mixture is cooked through. Serve with chips, and top with cheese, sour cream, and/or salsa if desired.

Visit orgjunkie.com for other ideas and more info on MPM.

Filed Under: casseroles and quick meals, menu plan Monday, recipes

Menu Plan Monday for April 7

April 6, 2008 3 Comments

Hey everyone. Hope you all had a good weekend. I’m feeling a little more inspired this week than last week, and I’ve got a new recipe from Campbells, which I’ve included in this post for you. Happy Monday!

Monday – Hot dogs, chips, potato salad
Tuesday – Chicken & Stuffing Skillet (recipe below)
Wednesday – Meat loaf w/ mashed potatoes & peas
Thursday – Tator Tot Casserole (& any leftovers from TW)
Friday – Going out for hubby’s birthday
Saturday – Grilled Chicken stuffed potatoes
Sunday – Pizza

Recipe for Chicken & Stuffing Skillet
from Campbell’s Kitchen

Ingredients:
1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup OR Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese

Directions:
HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.

PREPARE stuffing in skillet according to package directions except let stand 2 min.

RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

Serves 4.

TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette. Celebrate the holiday season with an extra-special dessert of a fresh fruit salad–cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm® Distinctive Cookie Collection.

Filed Under: casseroles and quick meals, menu plan Monday, recipes

Spring Rolls (for spring, get it?)

April 2, 2008 3 Comments

I’ve planned on doing a series of “spring” posts, from spring cleaning to spring decor to spring recipes. But since I did all those “informational” posts over the last week or so, I thought it would be a good idea to lighten things up with a recipe or two. And I just couldn’t get spring rolls out of my head. I don’t know if it’s really a spring recipe, but at least spring is in the name, and besides that it makes a great appetizer and a good addition to a Chinese meal.

I haven’t really done any Chinese cooking myself (at least not from scratch) but I found this recipe and a lot of other on a website called Chinese Food DIY. They seem to have a recipe for almost everything that you’d find on a Chinese buffet, so if you’re interested in cooking Chinese at home, check them out.


Spring Rolls

1 tablespoon oil
2 cups your choice of meat (cooked ham, Chinese barbecued pork, raw pork, or raw chicken, cut julienne; you can also add tiny shrimp or leave out the meat entirely and substitute more vegetables)
6 Chinese dried black mushrooms, soaked to reconstitute, then cut julienne
1/2 cup bamboo shoots, cut julienne
1 cup mung bean sprouts
1 small carrot, shredded
1-1/2 cups Chinese or regular green cabbage, shredded
2 scallions, shredded
1/4 cup chicken broth (or vegetarian broth for a vegetarian version)
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch (corn flour)
1 package spring roll or egg roll wrappers, thawed if frozen
1 egg, beaten

Directions:
1. Prepare filling: Heat oil in a wok. Add meat and stir-fry briefly (until cooked through, if raw). Add vegetables and stir-fry about 2 minutes. Combine chicken broth, oyster sauce, sugar, and cornstarch. Add to wok and stir-fry until sauce thickens. Let filling cool before filling spring rolls (refrigerate if you’re in a hurry).

2. To prepare each spring roll: Position one wrapper like a diamond with one point facing you. Place about 2 tablespoons of filling in a log shape across the bottom about 2″ from the lowest corner. Fold the bottom corner up over the filling and tuck it behind the filling. Roll the packet up once to enclose the filling securely. Moisten the three remaining corners of the wrapper with beaten egg. Fold the left and right corners to the center and press down firmly to seal, forming an envelope. Finish rolling up, sealing the top corner. Repeat with remaining packets.

3. (Spring rolls may be prepared a few hours ahead and refrigerated, covered with plastic wrap, until ready to cook. Make sure they do not touch each other or the dough will stick together.)

4. In a deep-fryer or wok, heat 4 cups of oil to 360 -375 degrees F. Deep-fry spring rolls a few at a time, until crisp and golden. Drain on paper towels. Serve the spring rolls hot, whole or cut in thirds, with plum sauce as a dip.

Filed Under: appetizers and snacks, recipes

Recipe of the Week: Buffalo Chicken Wrap

March 28, 2008 3 Comments
In the midst of all the number crunching, we must not forget to eat lunch. So here’s a little food for thought. The recipe of the week comes from Eating Well. It seems like wraps are “all the rage” these days, and if you like a little spice in your life, this wrap is for you. (and if not, you could always make it for your husband or other spicey food fan.)

Buffalo Chicken Wrap

2 tablespoons hot pepper sauce3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.

3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.

4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Filed Under: casseroles and quick meals, Recipe of the Week, recipes
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