Menu Plan Monday - Week 4 3/1/10 - 3/7/10

Monday:
Breakfast : Yogurt & Fruit
Lunch: Ham & Turkey Sandwiches
Dinner : Cheesy Chicken Vermicelli &; Broccoli
Tuesday:
Breakfast: Sausage, Eggs. Brown Sugar & Cinnamon Cooked Apples
Lunch: Left over Cheesy Chicken Vermicelli & Broccoli
Dinner: Pot Roast
Wednesday:
Breakfast: Cereal, Fruit, Yogurt
Lunch: Left over Pot Roast
Dinner: Enchilada Casserole
Thursday:
Breakfast: Migas
Lunch: Chicken Salad Wraps
Dinner: Lemon Garlic Roast Chicken , Sweet Potato fries, & Salad
Friday:
Breakfast: Waffles , Eggs, & Fruit
Lunch: Left over chicken and fruit
Dinner: Sausage Spinach Bake
Saturday:
Breakfast: Pancakes, Bacon, & Fruit 
Lunch: Egg Salad Sandwiches & fruit
Dinner: Saucy Mock Steaks
Sunday:
Breakfast: Skillet Potatoes, Eggs, Sausage, & fruit
Lunch: Tuna Melts
Dinner: My Birthday !                    
   

Finger Licking BBQ Chicken W/ sour Cream & Onion Mashed Potatoes

I love Crock Pot meals. It makes dinner time so easy.
Chicken Ingredients:

• 4 -5 lbs of chicken drumsticks
• 2 bottles of bbq sauce
• 1 cup peach or apricot preserves ( I used peach)
• 4 tsp prepared mustard

1. Place chicken in crock pot.
2. Mix other ingredients together. Then pout over chicken.
3. Cook for 8 hours on low or 4 hrs on high

Sour Cream &Onion Mashed Potato Ingredients:

• 4 large Russet potatoes
• 1/2 a stick of butter ( 4 Tbs )
• 1/4 - 1/3 cup sour cream
• Salt & Pepper
• 1 green onion chopped
• enough milk to make smooth

1. Wash and cut up potatoes into chunks. Place in a pot and cover with water. Boil until done. Drain.
2. Add butter, salt , pepper ,and potatoes to bowl and mash. Add sour cream and milk. Continue to mash until desired consistency. Add more salt and pepper as desired. Top with green onion.

Ranchero Black and Pinto Beans

I adapted this recipe from the recipe on 5 Dollar Dinners blog. If you haven't checked her blog out I would encourage you to. I had to change it because one of my children cannot have anything that is spicy or with tomatoes in it. He has acid reflux. The other reason was because of what I had on hand. So, if you want her version please check out her blog. This meal cost under $5 to feed my family of 6! Lets not leave out the fact that it was quick and easy to make.
Ingredients:

• 2 cups ham steak diced
• 1 can of black beans drained and rinsed
• 1 can of pinto beans drained and rinsed
• 1 small onion chopped
• 3/4 of a can of mild green enchilada sauce
• 2 cups rice
• 4 tsp chicken base
• 4 cups of water

1. Bring the 4 cups of water to a boil in a pot. Add the 4 tsp of chicken base along with the 2 cups of rice. Cover and simmer for 20 min.
2. While rice is cooking heat a small amount of oil over medium high heat in a pan. Add the onion and ham and cook for 4 min
3. Add the beans and cook for another 2 min.
4. Add the enchilada sauce and cook for another 3 - 5 min.
5. Serve over rice.

Sausage Apple Egg Casserole

I was amazed at just how simple this really is to make. It's great for any meal really. Especially on those days when you are running short on time. Once again I got this recipe from the 5 Dollar Dinner blog. Please check out her blog.
Ingredients:

• 6 slices of bread cut or torn into pieces
•  1 large apple or 2 small apples chopped
• 1 onion chopped
• 1 lb of sweet sausage
• 8 large eggs
• 1/2 cup of milk
• Salt and Pepper to taste

1. Spray a 9 x 13 casserole dish with non stick spray.
2. Tear or cut up the bread and place in pan.
3. Cook and crumble the sausage.
4. Add sausage, apples, and onion to the bread toss together.
5. Add eggs, milk, salt, and pepper to a bowl and wisk.
6. Pour over the sausage mixture. ( she says to refrigerate over night for best results)
7. Place in 350 degree oven for 30-45 min.

Creamy Potato Veggie Chowder

Originally this was supposed to be Potato and Corn Chowder from a guest post on $5 Dinners. I had to change it around to fit what I had on hand and then instead of adding cornstarch to thicken it I made a rue instead. Next time I will use less water and add more salt and pepper. Otherwise it was very yummy. Just keep these tips in mind when you make it. Less water and lots of salt and pepper.

Ingredients: 

• 8-9 med. russet potatoes peeled and cut into small cubes.
• 3 ribs of celery chopped
• about 3 cups of frozen mixed veggies ( add more as you see fit)
• 1 onion chopped
• 2 cups whole milk or half and half
• 4 cups of water ( remember to use less)
• 6 cups chicken broth
• 4 tsp of chicken base or 4 bullions
• 4 bay leaves 
• dried oregano to taste
• 8 tbs butter ( for rue)
• 8 tbs flour ( for rue)

1. place everything into a stock pot exept for the flour and butter. Bring it to a boil and turn down to simmer.
2. While the chowder is simmering make your rue. Melt the butter in a pan and then add flour. Wisk it around for a few min.
3. Add the rue to the chowder and let thicken. Finish cooking until potatoes are done. I also smashed a few of the potatoes against the side of the pot to also help thicken the chowder. Check seasonings and adjust as you feel needed.

Menu Plan Monday - Week 3

I am so sorry for my lack of blogging. I have been sick lately. Today is the first day that I actually feel decent. I know it's a little late, but I figure better late than never.

Monday - Papa John's Pizza
Tuesday- Bee Rocks ( The Happy Housewife)
Wednesday- Northern Beans & Cornbread ( The Happy Housewife)
Thursday- Sausage Apple Egg Casserole ( $5 Dinners)
Friday- Potato Corn Chowder ($5 Dinners)
Saturday- Ranchero Black & Pinto Beans ( $5 Dinners)
Sunday - Finger Lickin BBQ Chicken ( 5 Ingredient Slow Cooker Recipes)

BBQ Meatloaf w/ Mashed Potatoes & Corn

This dinner cost about $5-$6 for me to make.

BBQ Meat Loaf  
 







Ingredients :

• 1.5 lbs ground beef
• 1 cup bread crumbs
• 1 onion, diced
• 1 egg, lightly beaten
• 1 1/2 tsp salt
• 1/2 tsp pepper
• approx. 2 cups ketchup ( or 2 (8oz) cans tomato sauce )
• 3 tbs vinegar
• 3tbs brown sugar
• 2 tbs dijon mustard
• 2 tbs Worcestershire sauce 
• 1/2 cup water, to thin sauce if necessary

1. Preheat oven to 350 . Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the ketchup or sauce.










2. Form the mixture into a loaf and place in a shallow pan.

3.Stir together the remaining ketchup or tomato sauce, vinegar, sugar, mustard, Worcestershire sauce, and the water ( if too thick).

4. Pour over the meatloaf. Bake for 1 hr, basting every 15 min w/ the pan juices.

Mashed Potatoes
Ingredients:

• 2.5lbs of Potatoes 
• 6 tbs butter
• 3/4 cup of whole milk
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1 cup shredded extra sharp cheese
• 1/4 cup sour cream  

1. Peel and cut potatoes into 1/2 inch to 1 inch chunks. Place in a pot and boil until tender then drain.

2.Mash the butter, salt, pepper, and shredded cheese together. Next add sour cream and milk.

Lemon Pepper Corn
Ingredients:

• 2 cans of corn
• 2 tbs butter
• lemon pepper seasoning to taste

1. Put both cans of corn in a pan along with the lemon pepper and butter. Turn heat to med. Cook until butter is melted and corn is warm. With slotted spoon transfer corn to a bowl and add extra lemon pepper seasoning.

Chicken Fajitas w/ Re- Fried Beans & Mexican Rice

This meal was pretty cheap. It fed my family 3 times :) We had Chicken Fajitas with the sides for 2 dinners and then bean and rice burritos for lunch the next day.  When I break it all down by price I was able to feed my family 3 meals for $0.83 a plate ! It was a total of  $15 for 3 meals.

Chicken Fajitas :

• 1.5 -2 lbs of Chicken
• 2 Fajita packet seasonings
• 1 pack of flour tortillas
•  2 green bell peppers
• 1 onion

1. If you buy the chicken breast instead of the chicken tenders you will want to cut then into strips. while you have your pan heating on med. high with about 1 tbs of oil.
2. Cut up your bell peppers and onions into slices.
3. Add the chicken to the pan and begin to cook.
4. While the chicken is cooking mix the seasoning packet as directed
5. When chicken is almost cooked add in the bell peppers and onions. Finish cooking until done.
6. In the last few seconds before you take it out add the seasoning mix to the pan and toss to coat.
7. Serve with tortillas

Mexican Rice :

• 2 cups of rice
• 1 bell pepper
• 2 small cans of tomato sauce
• 1 -2 cloves of garlic minced
• 6 tbs of chicken base or you can use 2-3 bullion cubes
• 1 onion chopped
• 1 tsp Cumin   

1.  Place rice in a pan with about 1 tbs of oil. brown rice over med. high heat until golden brown.
2. Add the 4 cups of water plus about 1/4 cup more. 
3. Add the rest of the ingredients.
4. Bring back to a boil. turn heat down to med. med. low heat and simmer until liquid is absorbed and rice is tender. If rice is not cooked when liquid is gone add more water.

Guacamole :

• 2 hass avocados  or 1 of the other smooth skinned avocados
• 1 roma tomato
• 1 pearl onion or about the same amount of a reg. onion
• 1 clove of  garlic
• salt and pepper to taste 

1. place all ingredients in a food processor and pulse until desired consistency
2. Check for seasonings. Add more salt or pepper if desired.
3. Chill before serving.

The re-fried beans were from a can. Don't forget the sour cream! Enjoy!

Menu Plan Monday

I am sorry that I am a day late on this. I was unable to do this yesterday. Last week there were a few things that I did not make due to poor planning on my part. I hope that this week will go better.
 With that said here I go for week 2 of MPM!


Monday - Chicken Fajitas w/ Mexican rice and re-fried beans ( recipes to come later today )
Tuesday - Left overs
Wednesday - Meat loaf w/ mashed potatoes and corn ( this is from last week that I didn't fix )
Thursday - Chicken and Dumplings ( another I did not make )
Friday - Sweet Italian Sausages w/ all of the fixings
Saturday - Beef Tacos
Sunday - Pizza

Beefy Mac ( Not Hamburger Helper ) & Stir Fry Broccoli

This is a family favorite. The pasta makes enough to feed my family of 6 for 2 nights. The only thing I have to fix is another veggie. The total cost for both nights including a veggie came to $13.93. That means it was $6.97 a night and $1.16 a plate. That's not bad if I don't say so myself.

Pasta Ingredients:

 

• 1.5 lbs of ground beef
• 1 box of beef broth ( 4 cups )
• 2 cups of water
• 16 oz of elbow macaroni
• 2 (12oz) cans evaporated milk
• 1/2 cup processed cheese sauce
• 16 oz shredded sharp cheddar cheese

1. Preheat large saute pan on med. high heat. place ground beef in pan .Stir to break up into pieces.
2. Continue to cook until beef is brown and no longer pink.

3. Stir in broth, water, and macaroni; bring to a boil. Cook 10 -12 min. or until liquid is mostly absorbed and macaroni is tender ,stirring occasionally.

4.Stir milk into pasta: remove from heat. Add in both cheeses. Stir until smooth and melted.

Broccoli Ingredients:

 

• 1-2 lbs of broccoli
• 1/2 cup of stir fry sauce

1. Heat about 2 Tbs. of veg. oil in a large pan.

2. While oil is heating cut broccoli up into preferred sizes.

3.When oil is hot place broccoli in the pan and cook for about 5 min. stir constantly.

4. Add in the stir fry sauce and continue to cook until desired tenderness. You may have to add a little extra oil. Remember to continue to stir it.

Crock Pot Beef Stew

Tonight is going to be the Beef Stew ! I LOVE Beef Stew and so does my family. I am going to use Emeril's recipe. I can't wait to try it. I think I am also going to try my hand at homemade biscuits. I can't believe I have never tried it but I haven't.

Ingredients :

• 2 tablespoons olive oil
  
• 2 pounds beef stew meat, cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon Essence, recipe follows
• 3/4 teaspoon cracked black pepper
• 2 tablespoons unsalted butter
• 1/2 pound button mushrooms, thinly sliced
• 3 tablespoons all-purpose flour
• 3 cups veal or beef stock, at room temperature
• 2 tablespoons tomato paste
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground allspice
• 1 pound small (golf ball size) new potatoes, quartered
• 1 cup diced carrots
• 1 cup frozen pearl onions, thawed
• 1/2 cup frozen green peas, thawed
• 1 tablespoon chopped fresh parsley leaves

Directions

Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.

Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.

Menu Plan Monday

This is the first week that I am attempting to do this. I wish I could claim this as my idea but I simply cannot. I came upon it at fellow blogger's site. www. orgjunkie.com. I would definatly encourage you to take a look at her page. She offers a lot of helpful tips and recipes. So, with that said here is the beginning of me jumping on the Menu Plan Monday band wagon!

Monday : Grilled Cheese Sandwich and Asian Crunch Salad
Tuesday :Crock pot beef stew
Wednesday :Beefy Mac
Thursday : Leftovers
Friday : Meat loaf w/ mashed potatoes and corn
Saturday : Beef tacos , Mexican rice, and re-fried beans
Sunday : Chicken and dumplings

As I get better at blogging and doing the MPM I will expand it to include breakfast and lunch :)

Sesame Ginger Drumsticks W/ Crunchy Asain Pasta Salad

Drumsticks :

• 4.5 lbs of chicken drumsticks
• 1 bottle of Lawry's Sesame ginger 30 min. marinade

1. Get your grill started
2. While waiting on grill put your drumsticks in a dish and add the marinade.
3. Cover and place in fridge for 30 min. If you want more flavor marinade over night.
4. When grill is ready place chicken on grill and cook until done. Be sure to baste with additional marinade during the grilling process.
   

Pasta Salad :

• 2 boxes Betty Crocker Suddenly Salad classic pasta salad mic
• 1 packages Oriental Flavor ramen noodle soup mix
• 5 Tbs of sugar
• 6 Tbs veg. oil
• 4 Tbs white vinegar
• 4 Tbs water
• 2 Tbs soy sauce
• 6 cups of coleslaw mix ( I use the 3 color one)
• 2 cups snow pea pods, strings removed and cut diagonally into 1/2 inch pieces
• 1 cup sliced almonds, toasted
• 2 (150z) cans mandarin orange segments , drained

1. Boil the pasta according to package directions. Drain and rinse with cold water. Continue to let drain.
2. In in a large bowl , stir together seasoning mixes from pasta mix and ramen mix , sugar , oil, vinegar, water , and soy sauce. Add pasta , coleslaw mix, pea pods, almonds , and orange segments; toss to combine. Place in fridge until ready to serve.
3. Just before serving coarsely crush up ramen noodles and serve on top of salad like croutons.

This dinner came out to about $13.00 of one meal for my family of 6. The pasta salad makes a lot! It will feed my family for the next couple of days so I do not mind spending the money to get everything. It cost me $12 for the pasta alone and then $5 for the chicken and $2 for the marinade. So, I spent $19 for everything and I still have food for the next couple of days. That's not bad !