Tuesday, May 22, 2007
#1 2 week menu and grocery list
GROCERY LIST WILL BE POSTED SOON!Chicken Pot Pie and Spinach-Strawberry Salad
20 oz or more of frozen veggies
1 cup chopped onion
2 cans cream of chicken soup
Milk
4 cups cubed, cooked chicken
4 potatoes, diced and boiled until almost tender
6-8 storebought pastry pie crusts
*In a saucepan, cook onions in margarine or butter until tender. Stir in frozen veggies, potatoes, and soup. Add a little milk. Divide and pour into three or four prepared crusts. Top with remaining crusts (crusts are easier to work with if they are room temperature). Flute edges of pastry and cut slits in teh top for steam to escape. Bake iom a 450 degree oven for 15 minutes
Green or Red Leaf lettuce, torn
Romaine lettuce, torn
Fresh spinach
Fresh sliced strawberries
Poppyseed Dressing
Taco Salad and Cafe Rio Rice
Corn tortilla chips
2 cans black beans
2 cans pinto beans
1 medium chopped white onion
1 bunch chopped green onions
4 diced tomatoes
1/2 bunch chopped cilantro
green or red leaf lettuce, torn
sour cream
salsa
guacamole
cheddar cheese
6 cups cooked white rice
8 whole tomatillos
1/2 cup cilantro
4 cloves minced garlic
1 serrano pepper
1/2 cup chopped onion
4 Tbsp chicken broth
4 Tbsp olive oil
salt
*In a medium pan, just cover tomatillos with water. Bring to boil. Add serrano pepper. Boil until tomatillos turn yellowish. Save water. In blender, puree tomatillo, cilantro, garlic, 2/3 pepper, and onions. Add 4 TB of saved water. If available add 4 TB chicken broth. In pan, cook sauce in about 4 TB olive oil until heated through. Salt to taste. Mix with rice.
Chicken Pasta Salad and Whole Wheat Bread
Enough pasta to feed your family
2 or 3 chicken breasts, diced
2 cups diced raw carrots
2 cups frozen peas
Salad dressing (vinaigrettes or Italian dressings work nicely)
*Boil pasta until tender but firm, drain. Add frozen peas, carrots, and chicken. Stir. Pour enough dressing to coat. Stir again.
1/3 cup oil
1/3 c honey or 1 cup sugar
2 1/4 tsp salt
2 3/4 c steaming hot tap water
1/4 cup gluten flour (optional)
1 1/2 Tbsp dough enhancer (optional)
3 3/4 tsp. instant yeast
7-8 cups whole wheat flour
*Mix together first four ingredients in mixer with a dough hook. Add 3 1/2 cups of flour adn pulse. Put in 1 1/2 more cups of flour, gluten flour, dough enhancer and yeast. Pulse again. With mixer on medium speed, add remaining flour just until dough pulls clean from the sides of bowl. Knead 10 minutes on medium-high speed. Preheat oven for 1 minute to lukewarm and turn oven off. Spray loaf pans with cooking oil spray. Pour dough out onto oiled counter, divide adn shape into loaves. Place into pans. Let loaves rise 35 minutes in warmed oven. Do not remove bread from oven. Turn oven to 350 degrees and let bake for 30 minutes.
Beef Stroganoff and Sugar Snap Peas with Orange Butter
1 1/2 lbs of browned, ground beef
2 cans cream of mushroom soup
1 1/2 cups sour cream
1 chopped white onion
Milk
*Mix all ingredients and cook over medium heat. Add milk until sauce reaches desired consistency. Serve over rice.
6 cups fresh or frozen sugar snap peas
4 Tsp orange marmalade
1 tsp cider vinegar
1/4 tsp ginger
2 Tbsp margarine or butter
*Remove strings and tips from peas. Cook fresh peas, covered in a samll amount of boiling salted water 2 to 4 minutes or till crisp-tender. (Or, cook frozen peas according to package directions.) Drain well. Meanwhile, in a small saucepan heat and stir orange marmalade just till melted. Stir in vinegar, ginger, and 1/8 tsp pepper. pour sauce over hot cooked sugar snap peas. Add margarine or butter, tossing lightly to coat.
Mexican Mix-Up served over Brown Rice
2 large cans red enchilada sauce
2 cans black beans
1 diced green bell pepper
3/4 diced white onion
2-4 cups frozen corn
*Bring to a boil and reduce to a simmer until the corn is cooked through and warm. Serve over rice. Top with grated cheddar cheese.
Cook brown rice according to package directions.
Chicken Rolls and Parmesan Green Beans
3 diced or shredded cooked chicken breasts
A brick or two of cream cheese
A bunch of diced green onions
6 cans of refrigerated croissant/crescent dough
*Mix all ingredients except for dough. Place some of mixture in each crescent dough triangle and roll up and cook according to package directions.
Enough green beans to feed family
Sauteed with minced garlic in a tablespoon or two of olive oil
Then sprinkle liberally with fresh parmesan cheese
Mandarin Orange Chicken served over Brown Rice
3 diced chicken breasts
1 cup orange marmalade
2 Tbsp lemon juice
2 Tbsp cornstarch
1 tsp dry mustard
2 cans mandarin oranges, drained
1 large green pepper, sliced
1 medium onion, sliced
1 Tbsp olive oil
*Sautee pepper and onion in olive oil until tender. Set aside. Salt and Pepper chicken on both sides. Brown in olive oil in large skillet over medium-high heat. Meanwhile, combine remaining ingredients (except oranges and veggies) in small bowl to create a sauce. When chicken is browned, pour sauce into skillet. Stir until mixture thickens and boils. Reduce heat to medium low and cook 12-15 minutes. Stir in oranges and veggies just before serving.
Cook brown rice according to package directions.
Lentil-Barley Shepherd's Pie
4 cups water
1 cup uncooked lentils
1/2 cup uncooked barley
2 large carrot diced
2 medium onion chopped finely
16 oz. canned tomatoes diced
2 clove garlic crushed
2 tsp flour
2 tsp parsley
2 tsp herbes du Provence
salt and pepper
3 medium potatoes cooked and mashed
*Peel, cut up and boil potatoes until soft, then mash. Heat 2-1/2 cups water, add lentils and barley, simmer 30 min. Heat remaining water in a saucepan, add carrot, onion, garlic and cook until tender, then add tomatoes and spices. Mix the flour with a little water and add to sauce pan, stir and cook over low heat until thickened. Combine contents of saucepan with cooked lentils and barley, place in ovenproof baking dish, cover with mashed potatos.
Bake at 350 deg. F for 30 min. (or you can make it ahead of time and bake it for 45 min. with it starting from refrigerator temp.)
Whole Wheat Pizza and Crudite
6 c. whole wheat flour
3 pkg. or 3 tbsp. active dry yeast
2 1/4 tsp. salt
3 c. warm water
3 tbsp. olive oil
3 tsp. honey
*Pour flour into a large mixing bowl. Add yeast and salt. Mix well. Add water, oil and honey; mix well. Divide into thirds. Cover with a moist cloth and place in a warm spot for 10 minutes to rise. Punch down and press into 3 greased 14 inch pizza pans or 10 inch pans for a thicker crust. Spread sauce and other ingredients on pizza crust. Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown and cheese is melted.
Chop cucumbers and carrots.
Chicken Enchilada Casserole with Brown Rice
2 cans cream of chicken soup
3 cooked chicken breasts, diced or shredded
bunch of torn corn tortillas (approx. 20)
bunch of sour cream (approx 1 1/2 cups)
bunch of cheddar cheese
2 cans diced green chiles
*Mix everything except cheese togetherand put it in a casserole dish at 375 until heated through. Before removing from oven, sprinkle with cheese.
Cook brown rice according to package directions.
Spanish Rice and Beans and Fruit Salad
3 pkgs Spanish Rice mix
2 cans black beans, drained
2 cans diced tomatoes
3 cups frozen corn
Cheddar cheese
*Cook rice according to package directions. If the directions do not call for diced tomatoes, add 2 cans. When the rice is finished cooking, stir in beans and corn. Serve topped with cheddar cheese.
Dice enough of your favorite fruits to feed family. We like raspberries, blueberries, blackberries, fresh peaches, fresh strawberries, fresh pineapple and apples. Stir in a few tablespoons of frozen Bacardi mixer (whichever flavor appeals). Serve.
Spaghetti w/Meat Sauce and Stir-Fry Snow Peas with Cilantro
Cook spaghetti according to package directions. Heat sauce in large sauce pan with 1 lb. browned ground beef. Serve with mozzarella or parmesan cheese.
4 Tbsp olive oil
2 cups thinly sliced green onions
2 cups snow peas
1 cup vegetable stock
4 tsp cornstarch
1 cup finely chopped cilantro
dash of soy sauce
pinch of sugar
*Heat oil in large skillet until very hot, almost smoking. Add green onions and snow peas, tossing or stirring quickly to coat them with oil. Add stock, cover the skillet, and cook for 2 minutes. Meanwhile, mix the cornstarch with 2 tablespoons of cold water and the cilantro. Stir the cornstarch mixture quickly into the peas, stirring constantlyuntil th esauce thickens; season with soy saue and sugar. Serve immediately. The entire cooking time for the peas should not exceed 5 minutes.
link | posted by Real at 8:02 AM
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