Here's our menu for the week. New recipe names are in BOLD and follow this post.
Monday-TWICE BAKED POTATOES, Carne asada, peas and carrots
Tuesday-BEEF AND BROCCOLI, rice
Wednesday-GRANDMA'S CASSEROLE, HOMEMADE BREAD
Thursday-Burritos
Friday-Pizza
Saturday-HOT HAM SANDWICHES
Sunday- Leftovers
Monday, April 20, 2009
Twice Baked Potatoes
This recipe comes from thepioneerwoman.com and I have to say these are really good! My honey even ate them as leftovers which is almost unheard of around here and actually my son was even excited to find one in the fridge! Yeah, they're that good. =) If you want to see the full tutorial, go here .
Twice Baked Potatoes
8 Baking Potatoes
1 c. (2 sticks) Butter
1 c. Bacon Bits (She uses Hormel Real Crumbled Bacon with Picnic Bacon. I used it too.)
1 c. Sour Cream
about 1/4 tsp. Lawry’s Seasoned Salt
1 c. Cheddar/Jack Cheese, plus additional cheese for topping
Black Pepper, to taste
milk (if necessary)
1 chopped Green Onion, optional (don't use if you're planning on freezing them.)
Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.
Slice the sticks of butter into pats. Place them into a large mixing bowl. Add bacon bits and sour cream into the bowl with the butter. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. With a sharp serrated knife cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet. Begin smashing the potatoes with the other ingredients. (You could add a little milk at this point if your mixture is too dry.) Add seasoning salt, cheese, pepper and green onion. Mix them in. Fill shells with filling and top each potato with more grated cheddar/jack cheese. Bake in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Or, you could refrigerate them for up to three days until you wanted to serve or you could freeze them in Ziplock bags.
Twice Baked Potatoes
8 Baking Potatoes
1 c. (2 sticks) Butter
1 c. Bacon Bits (She uses Hormel Real Crumbled Bacon with Picnic Bacon. I used it too.)
1 c. Sour Cream
about 1/4 tsp. Lawry’s Seasoned Salt
1 c. Cheddar/Jack Cheese, plus additional cheese for topping
Black Pepper, to taste
milk (if necessary)
1 chopped Green Onion, optional (don't use if you're planning on freezing them.)
Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.
Slice the sticks of butter into pats. Place them into a large mixing bowl. Add bacon bits and sour cream into the bowl with the butter. Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. With a sharp serrated knife cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet. Begin smashing the potatoes with the other ingredients. (You could add a little milk at this point if your mixture is too dry.) Add seasoning salt, cheese, pepper and green onion. Mix them in. Fill shells with filling and top each potato with more grated cheddar/jack cheese. Bake in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Or, you could refrigerate them for up to three days until you wanted to serve or you could freeze them in Ziplock bags.
Beef and Broccoli
We got this recipe from a lady in our ward. It was really good and incredibly the kids didn't complain too much about eating the broccoli!
Beef and Broccoli
1 lb. boneless beef sirloin steak, cut into strips
2 c. broccoli flowerets
1 medium onion, cut into wedges
1 can beef gravy (I used an envelope of gravy mix and made it up.)
1 Tbsp. soy sauce
1/2 tsp. garlic powder
4 c. hot cooked rice
Oil a pan and heat over medium heat for 1 minute. Stir fry broccoli and onion until tender. Set aside. Oil pan again and add beef in two batches and brown. Add gravy and seasonings to meat then add vegetables and heat through. Serve over rice. Serves four.
Beef and Broccoli
1 lb. boneless beef sirloin steak, cut into strips
2 c. broccoli flowerets
1 medium onion, cut into wedges
1 can beef gravy (I used an envelope of gravy mix and made it up.)
1 Tbsp. soy sauce
1/2 tsp. garlic powder
4 c. hot cooked rice
Oil a pan and heat over medium heat for 1 minute. Stir fry broccoli and onion until tender. Set aside. Oil pan again and add beef in two batches and brown. Add gravy and seasonings to meat then add vegetables and heat through. Serve over rice. Serves four.
Grandma's Casserole
Grandma's Casserole
1/4 lb. cheese, grated
1 large onion, chopped
1 lb. hamburger (lean)
1 1/2 c. (3 cans) tomato soup
1 green pepper, chopped
2 c. macaroni noodles
salt & pepper, to taste
1/2 tsp. poultry seasoning
Cook noodles according to package directions being careful not to overcook. Brown hamburger; drain. Add onion and green pepper and saute for a few minutes. Add soup, seasonings and cheese; stir. Fold in noodles. Pour into baking dish and cover with aluminum foil. Bake at 375 degrees for about 45 minutes.
1/4 lb. cheese, grated
1 large onion, chopped
1 lb. hamburger (lean)
1 1/2 c. (3 cans) tomato soup
1 green pepper, chopped
2 c. macaroni noodles
salt & pepper, to taste
1/2 tsp. poultry seasoning
Cook noodles according to package directions being careful not to overcook. Brown hamburger; drain. Add onion and green pepper and saute for a few minutes. Add soup, seasonings and cheese; stir. Fold in noodles. Pour into baking dish and cover with aluminum foil. Bake at 375 degrees for about 45 minutes.
Homemade Bread
I've posted this on my blog but because I LOVE this recipe for bread, I figured I'd share it again here. This makes two loaves and is relatively quick since you really only have to let it rise once. I've made this recipe with and without dough enhancer and with and without bread flour. It's always good!
Homemade Bread
Homemade Bread
5-6 c. bread flour or wheat flour
2 1/2 c. warm water
2 Tbsp. oil
1/3 c. honey
1/2 Tbsp. dough enhancer
1/2 Tbsp. salt
1 Tbsp. SAF yeast
In kitchen aid mixer, put water, oil, honey, enhancer, salt and half of the flour. Mix on low speed. Put in yeast and the rest of the flour (so that dough is cleaning the sides of the bowl, it will be sticky). Let in knead on low speed for 5 min. Cover and let rise for 15 min. Divide in half and shape into loaves on a cutting board or counter greased with oil. Put into two well-greased bread pans. Cover and let rise about 30 min. Bake in a 350 degree oven for 30 min. Brush tops with butter while still hot.
***Update: Since I've been making this regularly, I've found that I prefer the bread when I use 1/2 Tbsp. vital wheat gluten instead of the dough enhancer and drop the yeast to 2 1/4 tsp. The bread comes out a little denser and chewier!
Hot Ham Sandwiches
We had these as kids growing up. They're not anything amazing but they're easy, good, and all my kids liked them. (Even if some of them only ate the filling!)
Hot Ham Sandwiches
1 lb. chopped ham, diced
1/2 medium onion, diced
8 boiled eggs
3/4 c. mayonnaise
1/2 Tbsp. mustard
salt and pepper, to taste
grated cheese
10 hamburger buns
Mix all ingredients together except for the cheese and buns. Open bun and add filling. Sprinkle with cheese. Replace top and wrap in aluminum foil. Bake at 350 degrees for 20-30 min or until bun is browned.
Hot Ham Sandwiches
1 lb. chopped ham, diced
1/2 medium onion, diced
8 boiled eggs
3/4 c. mayonnaise
1/2 Tbsp. mustard
salt and pepper, to taste
grated cheese
10 hamburger buns
Mix all ingredients together except for the cheese and buns. Open bun and add filling. Sprinkle with cheese. Replace top and wrap in aluminum foil. Bake at 350 degrees for 20-30 min or until bun is browned.
Sunday, April 12, 2009
Menu for the week of April 6
Ok we're trying this post a menu and then post each recipe in it own post thing. So if you want the recipe scroll down. I'm just going to put the new recipes name in bold. So if you see the name of the food in bold then that means scroll down for the new recipe which has just been posted.
Monday- Coralie's Lasagna
Tuesday - Chicken Salad
Wednesday - Fettuccine Alfredo
Thursday - Country Style Chicken and Cheesy Broccoli Rice
Friday - Chicken pockets
Saturday - Hamburgers
Sunday - Easter Dinner - Pineapple Glazed Ham, Roasted Asparagus and Crescent Rolls
Monday- Coralie's Lasagna
Tuesday - Chicken Salad
Wednesday - Fettuccine Alfredo
Thursday - Country Style Chicken and Cheesy Broccoli Rice
Friday - Chicken pockets
Saturday - Hamburgers
Sunday - Easter Dinner - Pineapple Glazed Ham, Roasted Asparagus and Crescent Rolls
Tuesday - Chicken Salad
Chicken Salad for two and little extra for baby1 chicken breast, cubed and cooked
1/4 cup diced celery
1 cup apples (1 apple)
1/3 cup halved seedless grapes
2 chopped green onions
1/8 cup pecans
1/4 cup mayo
1/4 cup sour cream
1 tsp mustard
salt and pepper to taste
Mix everything together and put in croissants.
Yummy! We love this! I just eye-ball the whole recipe. You don't really need to measure all that stuff out...but you know that!
Wednesday - Fettuccine Alfredo
Fettuccine Alfredo
8 oz. fettuccine, uncooked
8 oz. fettuccine, uncooked
3/4 cup shredded Parmesan cheese
1/3 cup heavy cream
3 Tbsp. butter or margarine, melted
1 clove garlic, minced
Salt and pepper to taste
Cook fettuccine as directed on package. Drain fettuccine. Return to pan. Add remaining ingredients; toss to coat.
Cook fettuccine as directed on package. Drain fettuccine. Return to pan. Add remaining ingredients; toss to coat.
Thursday - Country Style Chicken and Cheesy Broccoli Rice
Country Style Chicken6 boneless skinless chicken breast halves
1 egg
1 Tbsp water
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 envelope onion soup mix 1 Tbsp butter, melted
Flatten chicken to 1/2 inch thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased baking pan; drizzle with butter. Bake, uncovered, at 35o degrees for 20-25 minutes or until cooking juices run clear.
Cheesey Broccoli Rice
1/2 cup chopped onion
1/2 cup chopped onion
2 Tbsp. butter or margarine, divided
2 cups cooked rice
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 pkg. (10 oz.) frozen chopped broccoli, cooked, well drained
1 cup CHEEZ WHIZ Cheese Dip
Preheat oven to 350 degrees. Cook and stir onion in 1 Tbsp. of the butter in a large skillet on medium heat until tender.
Add rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole.
Preheat oven to 350 degrees. Cook and stir onion in 1 Tbsp. of the butter in a large skillet on medium heat until tender.
Add rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole.
BAKE 30 to 35 min. or until heated through.
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