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Monthly Archives: February 2010

Week 12 Menu

This week is a low budget week so I’m using what I have in my kitchen.

Friday:
Left overs/Clean out fridge

Saturday:
Chicken Quesadillas

Sunday:
Hamburger Helper

Monday:
Crock Pot Chili

Tuesday
Pork and Potato Hash

Wednesday:
Chicken Pot Pie with Crock Pot Apple Cranberry Crisp

Thursday:
Red Beans and Rice with Corn Bread

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Posted by on February 26, 2010 in Frugal, Journal, Menus

 

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Week 11 Menu

Friday

Left-overs/Clean out Fridge!

Saturday

Ham and Potato Casserole, with buttered broccoli

Sunday Dinner & a Movie Night

Robert Neville’s Salisbury Steak , Dutch Onion Roasted Potatoes, & Nocturnal Milkshakes

Monday

Bacon Chicken Cheese Quesadilla & White Rice

Tuesday

Crock-pot Cranberry Beef, Mashed Potatoes, Corn

Wednesday

Jammin Chicken, Baked Potato, Mixed Vegetables

Thursday

Kauai Pork Chop Skillet

 
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Posted by on February 19, 2010 in Menus, The Price is Right

 

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Ham and Potato Casserole

Ham and Potato Casserole

  • 5 pounds red potatoes, quartered
  • 1 (16oz) container sour cream
  • ½  cup butter
  • 1 (10 oz) can condensed cream of chicken soup
  • 2 cups shredded Cheddar cheese
  • ¼  cup chopped green onion
  • 2 cups cooked, chopped ham
  • salt and pepper to taste
  • 1 ½  cups Parmesan cheese flavored bread crumbs
  • ¼  cup melted butter

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
2. Place potatoes in a large pot of water, and bring to a boil.
3. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
4. Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes.
5. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
6. Bake 30 minutes in the preheated oven.
7. Serve with buttered broccoli.

 
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Posted by on February 19, 2010 in Pasta, Pork, Recipes

 

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Robert Neville’s Salisbury Steak, Dutch Onion Roasted Potatoes, Nocturnal Milkshakes

Robert Neville’s Salisbury Steak

  • 1 (10.5 ounce) can condensed French onion soup
  • 1 ½ pounds ground beef
  • ½ cup dry bread crumbs
  • 1 egg
  • ¼  teaspoon salt
  • ⅛  teaspoon ground black pepper
  • 1 Tablespoon all-purpose flour
  • ¼ cup ketchup
  • ¼ cup water
  • 1 Tablespoon Worcestershire sauce
  • ½  teaspoon mustard powder

Directions:

1. In a large bowl, mix together ⅓ cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.
4. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Dutch Onion Roasted Potatoes

  • 1 envelope Lipton onion recipe soup mix
  • 2 lb. all-purpose potatoes, cut into large chunks
  • ⅓  cup olive or vegetable oil

Directions:

1. Preheat oven to 450 degrees.  In large plastic bag, add all ingredients.
2. Close bag and shake until potatoes are evenly coated.
3. Empty potatoes into shallow baking or roasting pan; discard bag.
4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
5. Garnish, if desired, with chopped parsley

Nocturnal Milkshakes

  • 8 tablespoons sugar
  • 2 teaspoon vanilla extract
  • 4 cups vanilla or chocolate  ice cream
  • 2 cups milk, less for thicker milkshakes

Directions

Using a blender, blend all ingredients together until smooth.

Serve in tall glasses with a straw.

 

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Bacon Chicken Cheese Quesadillas

Bacon Chicken Cheese Quesadillas

Makes five large quesadillas

  • 10, 10-inch flour tortillas
  • 2 Tablespoons butter, softened
  • 4 cups diced chicken
  • 2 cups shredded Monterey jack cheese
  • 2 cups shredded cheddar cheese
  • 1 medium tomato, chopped
  • 4 teaspoons diced onions
  • 3 slices bacon, cooked
  • 1 teaspoon finely chopped cilantro
  • 1 dash salt

For serving as toppings:

Sour cream
Guacamole
Salsa
Directions:

Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
Sprinkle the tomato, onion over the chicken and cheese.
Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
Sprinkle the cilantro and a dash of salt over the other ingredients.
Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.
Cover to keep warm while preparing additional quesadillas.
Serve hot with sour cream, guacamole, and salsa on the side and hot buttered white rice.

 
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Posted by on February 19, 2010 in Chicken, Half-Time Snacks, Recipes

 

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Crockpot Cranberry Beef

Crock Pot Cranberry Beef Roast

  • 1 (1 oz) envelope dry onion soup mix
  • 1 (3 lb) beef chuck roast
  • 1 (16 oz) can jellied cranberry sauce
  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour


Place onion soup mix in the bottom of a slow cooker.
Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.
Remove roast, and set aside. Set slow cooker to High.
Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create thick gravy. Serve with the roast.
Serve with baked potatoes and buttered corn.

 
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Posted by on February 19, 2010 in Beef, Recipes

 

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Jammin Chicken

Jammin Chicken

Ingredients:

  • 4 boneless chicken breasts
  • 1 bottle of Russian dressing
  • 3 Tbs apricot  jam
  • 1 pouch onion soup mix (dry)

Directions:

  1. Preheat oven to 350 degrees F
  2. Mix all the ingredients in a bowl Place chicken breasts in lightly greased baking pan Pour marinade over chicken.
  3. Bake for 45 minutes or until no longer pink inside and juices run clear.
 
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Posted by on February 19, 2010 in Chicken, Recipes

 

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