I am posting early because we will be very busy around the house this weekend- I will do my best to get this linked Monday :)
For the newbies- S= snack :), I always serve milk with breakfast and Lunch, and bold items have recipes at the bottom ENJOY!
And be sure to visit : Menu Monday for more wonderful ideas!
PS- It is so true- I burned two pots trying to cook rice and boil eggs!
Sat. B- Blueberry muffins L- Pigs in a blanket, fruit choice D- Cchicken enchiladas, Beans and Rice S- Crackers and cheese , fruit choice
Sun.B- Egg and bacon breakfast burrito L- grilled cheese, baby carrots and ranch D-Chicken lasagna( from a previous week did not make) , salad and garlic bread S- vanilla wafers
Mon.B- Strawberry smoothies, peanut butter toast L- Pasta salad, with ranch and tuna, crackers- D- Crispy fish bake ( from a previous week did not make) , coleslaw S- Pudding
Tue.B- Oatmeal or grits (kid choice) L- PB&J, with pick a side from leftovers D- Meatloaf, mashed potatoes and and corn on the cob S- Jello
Wed.B-Nutty Pear Toast L- Hummus with pita and fresh cut veggies for dipping D- Chicken salad sandwiched, chips and optional side salad S- Cheese sticks and apple slices
Thur.B-waffles L-leftover meatloaf sandwiches D- Taco night (kid's request!) S PB celery or fruit cups
Fri.B- "Beary-Berry" Banana Split L- clean out the fridge buffet ;) D- pancakes, bacon and eggs S- Applesauce
1-1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg 1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1-1/2 teaspoons ground cinnamon
1 Preheat oven to 400 degrees F (200 degrees C). Grease
muffin cups or line with muffin liners.
2 Combine 1 1/2 cups flour, 3/4 cup sugar, salt and
baking powder. Place vegetable oil into a 1 cup measuring
cup; add the egg and enough milk to fill the cup. Mix this
with flour mixture. Fold in blueberries. Fill muffin cups
right to the top, and sprinkle with crumb topping mixture.
3 To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3
cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, and sprinkle over muffins before baking.
4 Bake for 20 to 25 minutes in the preheated oven, or
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl mix the soup and sour cream; set aside.
3.Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4.Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5.Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Beans and Rice or Chicken and Rice (Puerto Rican)*
* To make it a meal add Chicken wings and potatoes
For a side dish- leave out the chicken and potatoes
In a saucepan heat:
1 packet of Sazon
1 can red beans or kidney beans
1 can tomato sauce
2 cubes of Suffrito (see below)
1 cup green spanish olives
1 tbsp. olive oil
Skinned Chicken wings
2 or 3 cubed potatoes- with or without skin as you prefer
Bring to a boil and cook on med. heat until the chicken is cooked.
Pour over white rice and serve. Mix any leftovers with rice and refrigerate. Taste best the next day.
A spanish blend that taste great in soups and many other dishes.
To make: blend the following ion a blender until it is a liquid form similar to baby food.
1 bunch of cilantro (stems and all)
1 green bell pepper
1 whole head of garlic
freeze this in ice cube trays - be sure to cover it with plastic wrap or foil!- When it is frozen it can be popped out of the tray and stored in the freezer inside of zip locks for months!
Chicken Lasagna (From : Tammy’s Recipes)
9 lasagna noodles, cooked according to package instructions
2 Tablespoons butter
1 clove garlic, minced
1/2 medium onion, chopped
2 Tablespoons flour
1 Tablespoon cornstarch
1 1/2 cups milk
1/8 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon basil
4 ounces cream cheese
1/3 cup grated Parmesan cheese
8 ounces (2 cups) mozzarella cheese, shredded
1 cup cottage cheese
2 cups cooked cubed chicken
1/8 teaspoon oregano
1. In a large skillet over medium heat, melt butter. Saute onions and garlic until translucent. Add flour and cornstarch, stirring to mix. Add milk, pepper, salt, and basil, whisking until well mixed. Cook and stir until thick and bubbly.
2. Add cream cheese and reduce heat to medium-low. Cook and stir until cream cheese is melted. Add Parmesan cheese, stirring to mix. Remove from heat.
3. In a bowl, combine 1 cup of the mozzarella cheese, the cottage cheese, and the chicken.
4. Grease an 8x8 inch baking dish. Put a layer of lasagna noodles in the bottom of the dish. Top with half of the chicken mixture. Put a layer of lasagna noodles on top of mixture. Top with half of the white sauce. Continue layering noodles, chicken, noodles, and sauce.
5. Top with remaining 1 cup of mozzarella cheese. Sprinkle with oregano.
6. Bake uncovered at 350 degrees for 30-40 minutes, until lightly browned.
Crispy Fish Bake
2 cups instant white rice, uncooked
2 cups boiling water
3 cups frozen broccoli florets
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup water
1 cup KRAFT Shredded Cheddar Cheese
4 frozen breaded fish fillets, such as sole, haddock or cod (about 12 oz.)
PREHEAT oven to 400°F. Spread rice in 8-inch square baking dish. Pour boiling water over rice. Cover with plastic wrap. Let stand 5 min. Uncover.
ARRANGE broccoli over rice. Mix soup and water; pour over broccoli. Sprinkle with half of the cheese. Top with fish; sprinkle with remaining cheese.
BAKE 30 min. or until fish flakes easily with fork.
Nutty Pear Toast
1 slice multi-grain bread, toasted
1 Tbsp. PHILADELPHIA Light Cream Cheese Spread
1/4 of a medium fresh pear, cut into thin slices
1 tsp. maple-flavored or pancake syrup
1 Tbsp. PLANTERS Walnut Pieces
SPREAD toast with cream cheese spread.
ARRANGE pear slices over cream cheese spread. Drizzle with syrup; sprinkle with walnuts.
1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup chopped onion
2 Tbsp. lemon juice
1/2 tsp. minced garlic
1/2 tsp. dried basil leaves
1/2 tsp. hot pepper sauce
WHEAT THINS Snack Crackers
DRAIN beans, reserving 1/4 cup of the liquid.
PLACE beans, reserved 1/4 cup liquid, onion, lemon juice, garlic, basil and hot pepper sauce in food processor or blender container; cover. Process until smooth. Cover. Refrigerate at least 1 hour for flavors to blend.
SERVE as a dip with crackers.
2 cups Original Bisquick® mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 tsp. Cinnamon
1 tbsp. Sugar/ splenda
1 tsp. vanilla
1.Heat waffle iron; grease with vegetable oil or shortening.
2.Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
3.Bake about 5 minutes or until steaming stops. Carefully remove waffle.
(Total time will vary; cook or bake time is per batch.)
"Beary-Berry" Banana Split
1 small banana, split lengthwise
1 container (6 oz.) strawberry low-fat yogurt
1/4 cup TEDDY GRAHAMS Cinnamon Graham Snacks
PLACE bananas in sundae dish or cereal bowl.
TOP evenly with yogurt and graham snacks.