Menu 7/1 to 7/06

Bold Items will have the recipes following the menu.
To see other menus visit: http://orgjunkie.blogspot.com/



S- Breakfast-English Muffins Lunch- Out Dinner- Leftovers Snacks-Vanilla wafers
M-Breakfast-Strawberry smoothies and PB toast Lunch- Tuna salad sandwiches,fruit choice Dinner-Meatball Hashbrown casserole, salad Snacks- Jello
T-Breakfast- Cereal Lunch- Banana sandwiches Dinner-Apple stuffed pork chops, broccoli and rolls Snacks- Pumpkin Snack
W-Breakfast- Oatmeal/grits Lunch- Baked potatoes Dinner- grilled steaks, hot dogs and potluck Snacks- applesauce
Th-Breakfast- Cream of wheat Lunch-canned beef stew, biscuits Dinner- Pastitiso, salad and garlic bread Snacks- Teddy grahams
F-Breakfast- cheese toast Lunch- Wraps with Deli turkey and cream cheese Dinner-Sausage rotini, Salad and bread sticks Snacks-Chocolate banana pops

Recipes:
Meatball Hash Brown Bake

2 eggs
3/4 cup crushed saltines (about 20 crackers)
6 to 8 garlic cloves, minced
2 tsp salt, divided
1 1/2 tsp pepper, divided
1 pound ground beef
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup sour cream
1 cup shredded cheddar cheese
1 large onion, chopped
1 package (30 oz) frozen shredded hash brown potatoes, thawed

In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp salt and 1/2 tsp pepper. Crumble beef over mixture; mix well. Shape into 1-in balls. In a covered skillet over low heat, cook the meatballs in a small amount of water until browned; drain.

In a bowl, combine the soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to a greased 13"x9"x2" baking dish. Arrange meatballs over top pressing into mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.
Apple Stuffing Pork Chops

1 box stove topped stuffing
1 can apple pie filling
pork chops
Layer in dish Stuffing mix and the amount of butter add water that the Package calls for.
pie filling and Pork chops. Cover with foil and bake until meat is cooked 350 30-45 min.

Pumpkin Snack

1/2 cup canned pumpkin
1/3 cup marshmallow cream
cinnamon
nutmeg
1 sheet graham crackers, divided

1. Heat pumpkin and fluff over medium heat, and stir in spices. When warm, spoon into serving dish, stick in crackers, and enjoy!
Quick & Cheesy Sausage Rotini

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into bite-size pieces
1 can (15 oz.) diced tomatoes, undrained
1 cup chopped onions (about 1 medium)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided

COOK pasta as directed on package.
MEANWHILE, cook sausage in large nonstick skillet on medium-high heat 10 min. or until sausage is cooked through, stirring occasionally. Drain sausage; return to skillet. Add tomatoes with their liquid, the onions and dressing. Cook 5 min. or until onions are crisp-tender, stirring occasionally.
DRAIN pasta. Toss with the sausage mixture and 1/2 cup of the cheese. Sprinkle with the remaining 1/4 cup cheese.

Menu Monday 6/16-6/22

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

Blueberry Muffins

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
Directions
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
until done.
Chicken Enchiladas

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
DIRECTIONS:
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.


Suffrito-
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 onion
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)

Ingredients:

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
Instructions:

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.
SERVE immediately.

Hummus Dip

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.

Waffles

2 cups Original Bisquick® mix
1 1/3 cups milk
1 egg
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.
SERVE immediately.

Menu Monday Week 9-15

This Week's Menu June 9-15 :
I usually serve milk with breakfast and Lunch









Sat.~B- Rice Pudding, fruit cups L- cinnamon bread with cheese D- Taco Night S- cheese sticks ,apples
Sun. ~B- Pancakes L- PB&J, chips, sliced cinnamon apples D- Italian Sausage bake, Garden salad, Garlic bread S-fruit cups and graham crackers
Mon.~B- biscuits and gravy and eggs L- Pasta salad D-meatloaf, potatoes and veggie S- vanilla wafers and pudding
Tues.~B- parfait w/ yogurt and granola L- meatloaf sandwiches D- pepperoni pizza S- carrots and cream cheese
Wed,~B-Mom's egg mc muffins L- Hummus with pita and fresh veggies D- Rice a roni chicken casserole, Garden salad S- Kid's choice
Thur.~B- blueberry muffins L- quesidila and salsa with chips D- crispy fish bake, veggie side S- celery and PB
Fri.~B- Cheese toast , bacon L- pig n blanket, chips D- crispy pesto chicken, rice, veggie S- granola bars

Italian Sausage Bake

1-1/2 cups small penne pasta, uncooked
1 lb. Italian sausage, casings removed
4 small zucchini, halved lengthwise, sliced (about 3 cups)
1 medium red or green pepper, chopped (about 1 cup)
1 can (8 oz.) pizza sauce
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up the sausage. Drain; return sausage to skillet. Add zucchini, peppers and pizza sauce; stir until well blended. Cook 5 to 6 min. or until vegetables are tender. Drain pasta. Add to sausage mixture along with the VELVEETA; stir until well blended.
SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan cheese.
BAKE 15 to 20 min. or until heated through.
Kid Friendly
Prepare as directed, substituting 1 lb. lean ground beef for the sausage and 1 cup each shredded carrots and zucchini for the 3 cups sliced zucchini. Also, try using a fun pasta shape, such as wagon wheels.

Hummus Dip

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.


Rice a roni chicken Casserole

Preheat Oven to 375

1 box of chicken flavored rice a Yani
4 c. cooked shredded chicken
1 c. sour cream
1 can of cream of celery/chicken soup
1 tube of “ritz” crackers
6 tbl. Butter/ margarine
Opt: 1 Tbl. Poppy seed

Make rice according to package directions. Melt butter and crush crackers, coat the crackers in the butter and set aside.Mix all the rest together in a bowl.In a greased 9x13 casserole pan, layer the rice, and chicken mixture and top with crushed crackers. Bake 25-30 min.

Rice a rani chicken Casserole

Preheat Oven to 375

1 box of chicken flavored rice a Yani
4 c. cooked shredded chicken
1 c. sour cream
1 can of cream of celery/chicken soup
1 tube of “ritz” crackers
6 tbl. Butter/ margarine
Opt: 1 Tbl. Poppy seed

Make rice according to package directions. Melt butter and crush crackers, coat the crackers in the butter and set aside.Mix all the rest together in a bowl.In a greased 9x13 casserole pan, layer the rice, and chicken mixture and top with crushed crackers. Bake 25-30 min.

To Die For Blueberry Muffins

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
Directions
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
until done.

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.

Substitute
Prepare as directed, using instant brown rice and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Substitute
Keep it simple. Use whatever frozen vegetables you have on hand.

Crispy Baked Pesto Chicken

4 small boneless skinless chicken breasts (1 lb.)
1 pouch SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
2 Tbsp. pesto
1/4 cup KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 400ºF. Coat chicken evenly with coating mix. Place in 8-inch square baking dish.
BAKE 20 min. or until chicken is cooked through (170ºF).
TOP chicken evenly with pesto; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and lightly browned.

Menu Monday

My Menu for the week of June 4-10, as usual the bold items' recipes will follow the menu :) I am starting something new this week by adding snacks to my menu:) Depending on our day my kids usually have a before lunch snack and a late lunch or a early lunch and afternoon snack. In an effort to make sure that their daily food is balanced and still be frugal. I am trying to have preplanned snacks. Hopefully this will also help keep the daily brain strain away when they start with the ,"What can we eat for snack question!"
B=Breakfast, L= Lunch,D=dinner and S=Snack
Be sure to visit I'm and Organizing Junkie for more menu ideas!


Mon- B- cold cereal, bananas and Milk, L- turkey and cheese sandwiches, carrots and milk, D- Dilled fish and Veggie packets , mashed , mashed potatoes S-yogurt and granola

Tue- B- Toast w/jelly, Cinnamon apples, milk L-Mac N Cheese w/ hot dogs,grapes and milk D- Tacos! Corn, fruit cups S- cereal bar

Wed. - B- biscuits and Gravy, eggs, milk, L- PB&J, grapes and Milk, L- Chicken Lasagna, garden salad, Garlic bread S- Gold fish

Thur. B- pancakes , milk L- grilled cheese, orange slices, milk D- Italian sausage subs, chips, pineapple chunks S-graham crackers

Fri.- B- cinnamon toast, fruit, milk L- fish fillets, tater tots, green beans, milk D- ssandwiches/wraps/leftovers S-instant pudding

Sat. B- muffins, mandarin oranges, milk L-Octopus dogs, w/ seaweed pasta. milk D-chicken gravy, biscuits, salad S-Vanilla wafers

Sun. B-Grits/ oatmeal, milk L-leftovers/wraps/sandwiches D-chicken lo-men, egg rolls, white rice S-mini bagels with cream cheese/ butter/ jelly

The Recipes:

Dilled fish and Veggie packets

10 ounces tilapia fillets
1 cup snow peas, in pod (6 oz)
1 cup baby carrots, sliced thin lengthwise (6 oz)
1 green onion, thinly sliced
2 tablespoons white wine or chicken broth
2 tablespoons fat-free margarine
2 teaspoons fresh minced garlic
2-4 teaspoons dried dill
salt and pepper, to taste
. Prepare 2 18” squares of heavy duty foil by spraying lightly with non-stick spray. Arrange each fillet on a foil square. Sprinkle with salt and pepper.
. Combine the peas, carrots, onion, dill, and garlic, and divide between the two foil squares, spooning over fish. Drizzle each with white wine or broth.
. Fold foil into pockets, crimping to seal.
. Bake at 400 degrees for 20-25 minutes, until fish flakes easily and vegetables are crisp-tender.


Country Gravy

1 1/2 tablespoons butter
3 tablespoons all-purpose flour
1 cup beef broth
1/2 cup evaporated milk
salt and pepper to taste

Melt the butter or margarine in a medium saucepan over
medium heat. Slowly add the flour, stirring constantly, to
form a brown roux.
3 Pour in beef broth and milk, mixing well. Add ground
beef, then season with salt and pepper to taste.


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

Instructions:

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.

Italian sausage subs

2 lb. Italian link sausage
6 to 8 green peppers, sliced in strips
6 med. onions, sliced
1 lb. mushrooms, sliced (optional)
1 1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1 c. white wine/chicken broth
1 tbsp. oil
Salt and pepper to taste

Separate links of sausage and prick with a fork. Place in Dutch oven with 1/2 inch of water. Bring to a boil. Reduce heat and simmer until all water has evaporated and sausages have given up some of their fat and are lightly browned all over. Drain fat from pan. Cut sausages into smaller pieces about 1 1/2 inches long. Add wine, garlic powder, basil, oil and oregano. Cover and simmer about 30 minutes. Top with green peppers, mushrooms and onions. Sprinkle with salt and pepper and mix well. Cover and simmer another 30 minutes or until sausage is done, stirring occasionally.

(Recipe can also be prepared in 350 degree oven).

Octopus dogs, w/ seaweed pasta

You will need:

• A hot dog
• Sharp knife

Cut the bottom 3/4 of a hot dog into 8ths (using vertical cuts). Leave the top 1/4 intact.
Boil as normally would.
Cook spagetti/ ramen in water tinted with green food color

chicken lo-men

1 Tbsp. cornstartch_1 tsp. ginger_1/4 c. reduced sodium soy sauce_2 boneless, skinless chicken breasts_1 pkg. chicken bouillion _1/2 c. hot water_6 oz. uncooked spaghetti_2/3 c. fresh mushrooms, sliced*_2/3 c. fresh snow peas_2 Tbsp. olive oil, divided_2 tsp. sesame oil
Instructions:
1. Combine cornstartch, ginger and soy sauce in small bowl. Cut chicken into strips; add to soy sauce. Set aside.
2. Cook spaghetti according to package directions.
3. In a large skillet, saute mushrooms and peas in 1 Tbsp. oil for about 4 minutes. (Vegetables should still be slightly crisp.) Remove to seperate bowl and set aside.
4. In the same pan fry chicken mixture until chicken is cooked. Dissolve bouillon in hot water, add to chicken mixture. Cook and stir 1 - 2 minutes or until thickened. Add mushrooms and peas.
5. Drain spaghetti, add to skillet along with sesame oil. Cook 1 - 2 more minutes, stirring often, until hot through.

Here is my weekly Menu 28th-June 2nd
The recipes at the bottom are for the items in bold. Be sure to vistit I'm an Organizing Junkie for more menu ideas!


Monday- B- bacon and eggs ~ L- Grilled cheese~ D-Leftovers

Tuesday- B- Strawberry Smoothies, Toast ~ L- PBJ on Pancakes From freezer ~ D- Quick and Easy Sausage Rotini and Garden salad

Wednesday- B- Granola bars ~ L- Finger food plates ~ Ritz Chicken, Broccoli

Thursday- B-Bananas slices in cereal~ Tuna fish salad~ D- leftovers

Friday- B- Toast and eggs, ~L- Mac N Cheese with Hotdogs~D- Spanish Rice With beans, Garden salad

Saturday- B- hash brown casserole (Leftover from freezer) ~Frozen Pizza~Meat Loaf and mashed Potatoes and green beans

Sunday- B- Blueberry Muffins~ L- fruit salad and mac n Cheese~ D- Chicken Dumplings

The Recipes:

Quick & Cheesy Sausage Rotini

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into bite-size pieces
1 can (15 oz.) diced tomatoes, undrained
1 cup chopped onions (about 1 medium)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided

COOK pasta as directed on package.
MEANWHILE, cook sausage in large nonstick skillet on medium-high heat 10 min. or until sausage is cooked through, stirring occasionally. Drain sausage; return to skillet. Add tomatoes with their liquid, the onions and dressing. Cook 5 min. or until onions are crisp-tender, stirring occasionally.
DRAIN pasta. Toss with the sausage mixture and 1/2 cup of the cheese. Sprinkle with the remaining 1/4 cup cheese.


Finger Foods Plate-
Simply bits of meat, cheese and veggie- cut for dippin in favorite sauce
Ritz Chicken

1 stick of butter
1 roll ritz crackers
1 packet Ranch Dressing Mix
4 boneless chicken breasts
Mashed Potatoes (Prepared)

In large ziploc bag, put dry ranch packet and roll of Ritz crackers, crush- not too fine, leaving some bigger chunks. Add chicken to Ziploc and shake to coat chicken (you can leave in breasts or cut in to fat strips or chunks for kids). Put stick of butter in a 9x13 pan and melt in the microwave. Place entire bag of crackers and chicken in the melted butter (don’t stir) and bake in the oven at 350* for 1 hour. When nearly done, prepare mashed potatoes. Remove chicken from pan and place on serving dish. Scrape all the buttery drippings and leftover crumbs into mashed potatoes and mix well.

Authentic Spanish Rice with Beans (From: Tammy’s recipes)

1 Tablespoon butter
3/4 cup Basmati rice*
2 medium-large onions, diced
1 1/4 cups chicken broth**
3/4 teaspoon turmeric
1 pound ground beef
1/4 teaspoon lemon pepper
1 1/2 teaspoons chili powder
1-2 teaspoons freshly crushed cumin***
1 teaspoon black pepper
1/2 green bell pepper, diced
2 large tomatoes, washed and diced
1 teaspoon sugar
1/2 cup frozen corn
1/2 cup frozen peas
1 cup cooked black, pinto, or kidney beans
salt, to taste
1 Tablespoon freshly chopped cilantro (or more, if you love cilantro!)
4-6 ounces cheddar cheese, shredded
Instructions:

1. Melt butter in saucepan and add about 1/4 of your total chopped onions (about 1/2 an onion). Cook and stir for several minutes; add rice and stir until mixed. Add chicken broth and turmeric and stir. Cover and bring to a boil. Once boiling, stir once and re-cover. Cook on low for 20 minutes or until rice is fully cooked.

2. In skillet, brown ground beef with remaining onions; drain excess grease. Add lemon pepper, chili powder, cumin, pepper, bell pepper, tomatoes, sugar, corn, and peas. Cook and stir until simmering; simmer for a minute or so.

3. Lightly grease a 9 x 13-inch baking dish. Drain a little of the juice from the meat mixture into the dish, to coat the bottom.

4. In a large bowl, combine cooked rice, meat mixture, beans, and cilantro. Toss to mix well, and add salt to taste. Pour into prepared baking dish and top with shredded cheese. Bake at 350 degrees for about 30 minutes.
Authentic Spanish Rice
Authentic Spanish Rice with Beans
Additional Notes:

*Can substitute other rices, but Basmati is best because it doesn't over-absorb the liquid and become soft and mushy.

**Can substitute water, but chicken broth gives a better flavor.

***May substitute pre-ground cumin, but use more because it won't be as flavorful as freshly-crushed.


Hash brown Casserole

2 pound package frozen hash brown potatoes
3/4 cup butter -- divided
16 ounces sour cream
1 can cream of chicken soup
minced onion -- to taste
1/2 cup milk
2 cups grated cheese
corn flakes to cover

Mix hash browns with 1/4 cups melted butter and place in a greased 9x13-inch casserole dish. In a bowl, mix sour cream, soup, onion and milk. Pour over the hash browns. Sprinkle cheese on top of the casserole. Top with corn flakes and pour 1/2 cup of melted butter over all.

Bake at 350 degrees for 1 and 1/2 hours.

Chicken and Dumplings

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

Menu Monday

My hubby is a Fireman and works 24 hour shifts at the firehouse 3 times a week- The kids and I usually eat leftovers those days or "easy meals". Sundays are my day off unless DH is working that Sat. then I take Saturday off. Recipes for the items in bold can be found at the bottom :)

Be sure to visit I'm an Organizing Junkie for more Menu plans!

M- B- strawberry and yogurt Smoothies,L- Tuna sandwich on toast, D-Pumpkin and black bean soup and homemade bread

T- B- grits and eggs, L- leftovers/Sandwiches D-leftovers/Sandwiches

W- B- Rice Pudding L- PB and J with carrot sticks D- Rice Medley and garden salad

Th-B- orange Julius, L-baked potato bar D-hamburger and gravy, string beans, and mashed potatoes

F-B-waffles L- cheese and meat cold cut tray D-Sweet and sour chicken stir fry, rice, sliced kiwi

S- B-cold cereal L- leftovers/Sandwiches D-leftovers/Sandwiches

S- B- Pancakes L- Grilled cheese and fruit cups D-baked lemon fish and Cream cheese and Chives mashed potatoes

Recipes:

Pumpkin and Black bean Soup (as found here: http://tammysrecipes.com/)

Ingredients:

1 onion, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoons butter
4 to 4 1/2 cups freshly cooked black beans*
1 1/2 cups fresh or canned tomatoes, diced
3/4 teaspoon sugar
4 cups beef broth
16 ounces (2 cups) pumpkin puree
1/3 to 1/2 pound turkey pastrami, diced or chopped**
3 tablespoons red wine vinegar
Instructions:

1. In a 6-quart stock pot, saute the onion, garlic, cumin and pepper over moderate heat, until onions are translucent.

2. Add beans, tomatoes, sugar, broth and pumpkin, stirring to combine. Simmer uncovered for 25+ minutes.***

3. Add pastrami and vinegar and heat through.
Additional Notes:

*Can substitute three 15-ounce cans of black beans, rinsed and drained. The original recipe also said to puree the beans, but we like them left whole!

**I order my turkey pastrami thin sliced and then dice it for this. You could also use turkey ham.

***This soup can be simmered or covered and left heated on low until ready to serve. However, it does need to be simmered for at least 25 minutes.


Rice Medley (as found here: http://tammysrecipes.com/rice_medley)

Ingredients:

1 cup (uncooked measurement) of rice, cooked according to package instructions*
1/2 pound ground beef
1/2 onion, diced
1/4 green pepper, diced (optional)
1 clove garlic, minced
1 cup cooked peas (hot)
1/2 cup hot cooked corn, optional
1/4 teaspoon pepper
salt, to taste
Instructions:

1. Brown ground beef with onion, green pepper (if using), and garlic. Drain grease.

2. In a large bowl, toss cooked meat with the hot rice, peas, corn (if using), and pepper. Add salt to taste (this recipe needs salt, so don't skip that part!) and serve.
Additional Notes:

*Or, 3 cups of cooked rice; you can use yellow rice instead of plain rice if you wish.
Preparation Time: 30 minutes


Orange Julius

In Blender Combine
1/4 cup frozen orange juice concentrate
1 tsp. vanilla
Sugar/splenda (too taste)
2 cups milk
2 large handfuls ice

Blend and taste- add sweetener too taste and enjoy!


Waffles

2 cups Original Bisquick® mix (or use a homemade one or any other brand even low fat ones work fine)
1 1/3 cups milk
1 egg
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.)

Sweet and sour chicken stir fry

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 yellow pepper, cut into strips
1/3 cup Sweet 'N Sour Sauce
1/4 cup Balsamic Vinaigrette Dressing
2 Tbsp. soy sauce
2 cups frozen broccoli florets, thawed
1-1/2 cups instant white rice, cooked

HEAT oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is cooked through, stirring occasionally.
ADD sweet-and-sour sauce, dressing, soy sauce and broccoli; mix well. Cook 2 min. or until heated through, stirring occasionally.
SERVE over the hot rice.

Ultimate Melt In Your Mouth Pancakes

2 cups Bisquick® mix (or use a homemade one or any other brand even low fat ones work fine)
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

1.Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2.Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
3.Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.

Lemon fish

As many fillets as your family will need
Old Bay with Lemon
flour
Salt and pepper
Butter/ Margarine
Cast iron pan
Small amount of oil
sprinkle both sides with Old Bay with Lemon and coat both sides with flour salt and pepper. Coat the bottom of the skillet with oil. Put fish in pan and put pats of butter on the fish- cook at 450 until done.