Here’s my menu plan for the week. I posted a lot of information about my family and how we plan meals in this initial post.
Sunday – no cooking (We’re taking Dave Ramsey’s Financial Peace University right now and dinner is provided during the class)
Monday – Chicken teriyaki (freezer meal) – This is a recipe from my freezer swap
1/2 c Soy Sauce
1 1/2T Red Wine Vinegar
1 Garlic Clove
1/2 c Sugar
2 T Oil
3/4 T Ground Ginger
1 lb. Boneless, Skinless Chicken Breast
To cook: Thaw. Put in pan and cook @ 350 for 3o min.
Tuesday – Beef tips (slow cooker) – I found this recipe in Taste of Home Magazine. I haven’t tried it before, but it looked and sound good, and it’s in the slow cooker, so it’s a hit with me already!
1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles
In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.
Wednesday – Chicken Ole! – I saw this recipe on my BBC board (I’m sorry I can’t remember who the original poster was) and I decided to give it a try!
Can of cream of mushroom soup
Can of cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cub grated cheddar cheese
In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on low 4-5 hours. (Note: This recipe does not respond well to cooking on high.) Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes. Serve with tortilla chips and lettuce.
Thursday – Monster Mash hash – Here’s another recipe from my BBC board (thanks 3boys4Steph) that I decided to test out!
Time Required: 30 Min
Serves: 4 (we usually double)
1 tbsp vegetable oil
1/2 lb ground turkey
1 small onion, chopped
1 garlic clove, minced
1 can (8oz) stewed tomatoes, cut up
1/4 cup catsup
1/2 tsp oregano
1/4 tsp salt
1/8 tsp ground black pepper
1 can (7oz) whole kernel corn
8oz. pasta (we use rotini)
Mozzarella Cheese, shredded
In large skillet, heat oil over medium high heat. Add turkey, onion & garlic. Cook, stirring until turkey is browned.
To skillet add tomatoes, catsup, oregano, salt & pepper. Heat to a boil. Reduce heat to low. Cover and simmer 15 minutes.
To mixture in skillet, add corn & its liquid. Heat through.
Friday – Tuna casserole – Tuna casserole isn’t the most popular thing, even at my house, but this recipe actually is pretty good and I have all of the items to make it in my stockpile.
1 can cream of mushroom soup
1/2 c. sour cream
3/4 c. milk
1/2 c. mayonnaise
7 oz. can tuna (I will use a tuna pouch)
1 c. grated cheese
2 T parsley
1/2 tsp salt
1/2 tsp pepper
1 T lemon juice
cracker crumbs (Ritz)
3 c. cooked noodles (your choice)
Combine all ingredients and pour into a 2 quart shallow dish. Top with cracker crumbs. Bake at 350 degrees for 45 minutes.
Saturday – Sweet and sour pork (another family recipe from my mother in law)
1 t. soy sauce
1/4 cup sugar
1 1/2 T cornstarch
dash of salt
1/2 c. pineapple juice or water
3 T cider vinegar
2 T ketchup
Pineapple, onions, green peppers
Mix ingredients in a pan. Stir constantly over low heat until thickened and translucent. Add pineapple, onion, green peppers, and ham. Serve over rice.