Thursday
No Bake Tamales (these are a family favorite in our house!)4 teaspoons vegetable oil
1 small onion, chopped
2 cloves garlic, diced
1 pound ground beef
2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1 log (16 ounce size) precooked polenta, cut into round slices
16 ounces medium-hot salsa
1 bag frozen corn kernels
1/2 cup fresh cilantro leaves, loosely packed, chopped
Directions:
In 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30 seconds. Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes or until meat is no longer pink. Add chili powder, cumin, and salt; cook 1 minute.
In 10-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add polenta and cook 10 minutes or until golden on both sides and heated through.
While polenta cooks, add salsa and frozen corn to meat mixture; cook 3 to 5 minutes to blend flavors. Stir in cilantro. Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart casserole. Arrange polenta on top.
Friday
Chicken Pot Pie
1 package of premade pie crusts (there are usually 2 in a pack)
1 small onion
1 lb frozen mixed vegetables (try and find one with diced potatoes or you can by the dice frozen potatoes by Ore Ida)
salt and pepper as you like
1 can of cream of chicken soup
3 chicken breasts cooked and shredded
Bake one of the pie crusts according to the packaging directions. Set it aside.
Pour the vegetables, water, the salt and pepper in a bowl with 4 TBSP of water Put the bowl in the microwave until tender. Once the vegetables are done, combine the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust.
Place the uncooked pie crust on top of the pie (make sure to cut some slits in it so the steam can escape) and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes).
Chicken Pot Pie
1 package of premade pie crusts (there are usually 2 in a pack)
1 small onion
1 lb frozen mixed vegetables (try and find one with diced potatoes or you can by the dice frozen potatoes by Ore Ida)
salt and pepper as you like
1 can of cream of chicken soup
3 chicken breasts cooked and shredded
Bake one of the pie crusts according to the packaging directions. Set it aside.
Pour the vegetables, water, the salt and pepper in a bowl with 4 TBSP of water Put the bowl in the microwave until tender. Once the vegetables are done, combine the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust.
Place the uncooked pie crust on top of the pie (make sure to cut some slits in it so the steam can escape) and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes).
Saturday
Bake Potato free for all!
5 Baked Potatoes (you can do it in the oven or the Microwave it is up to you)
Some Topping suggestions
Chili
Cheese
Sour Cream
Green Onions
Broccoli
Cheddar Cheese Sauce
Lettuce
Tomatoes
The sky is the limit and this is a quick dinner that will please any member of your family!
Sunday
French Dip Sandwiches (serve with some chips or a nice salad)
1 (10.5 ounce) can beef consommé in the soup aisle
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls split lengthwise
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consommé, and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt.
Serve the sandwiches with small bowls of the warm broth for dipping.
Bake Potato free for all!
5 Baked Potatoes (you can do it in the oven or the Microwave it is up to you)
Some Topping suggestions
Chili
Cheese
Sour Cream
Green Onions
Broccoli
Cheddar Cheese Sauce
Lettuce
Tomatoes
The sky is the limit and this is a quick dinner that will please any member of your family!
Sunday
French Dip Sandwiches (serve with some chips or a nice salad)
1 (10.5 ounce) can beef consommé in the soup aisle
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls split lengthwise
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consommé, and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt.
Serve the sandwiches with small bowls of the warm broth for dipping.
Monday
Southern Pulled Pork Sandwiches (my family loves this and it is a great crockpot meal) I serve with some store bought coleslaw
Serves 8.
* 1/4 cup packed light-brown sugar
* 1/2 to 1 teaspoon cayenne pepper
* Coarse salt and ground pepper
* 3 pounds boneless pork shoulder (Boston butt * 1 1/2 cups cider vinegar
* 4 garlic cloves, minced
* 8 soft sandwich rolls, split
* Store-bought barbecue sauce, for serving (optional)
Directions
1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in large crockpot and rub with spice mixture
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and cook on high for about 6-7 hours or until pork falls apart with a fork.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
Tuesday
Serves 8.
* 1/4 cup packed light-brown sugar
* 1/2 to 1 teaspoon cayenne pepper
* Coarse salt and ground pepper
* 3 pounds boneless pork shoulder (Boston butt * 1 1/2 cups cider vinegar
* 4 garlic cloves, minced
* 8 soft sandwich rolls, split
* Store-bought barbecue sauce, for serving (optional)
Directions
1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in large crockpot and rub with spice mixture
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and cook on high for about 6-7 hours or until pork falls apart with a fork.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
Tuesday
Tex-Mex Calzones with Black Bean Salad (This came from Disco Mom so click on her site to see pics)
Calzones:
8 oz. ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 cup fat-free salsa verde
1 (11 oz.) can refrigerated thin-crust pizza dough
3/4 cup (3 oz.) preshredded Mexican blend cheese
Cooking spray or parchment
1/4 cup fat-free sour cream
Preheat oven to 425. Heat a large nonstick skillet over med-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
2. Unroll dough; divide into 4 equal portions. Roll each portion into a 4 x 6 inch rectangle. Working with one rectangle at a time spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 T cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray or parchment. Repeat with remaining dough and turkey mixture. Bake at 425 for 12 minutes or until edges are browned. Serve with sour cream. Makes 4 calzones
Black Bean Salad:
1 (15 oz.) can rinsed and drained black beans
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 T fresh lime juice
2 T chopped fresh cilantro
1 T olive oil
Combine ingredients in a medium bowl; toss well to coat.
Calzones:
8 oz. ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 cup fat-free salsa verde
1 (11 oz.) can refrigerated thin-crust pizza dough
3/4 cup (3 oz.) preshredded Mexican blend cheese
Cooking spray or parchment
1/4 cup fat-free sour cream
Preheat oven to 425. Heat a large nonstick skillet over med-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
2. Unroll dough; divide into 4 equal portions. Roll each portion into a 4 x 6 inch rectangle. Working with one rectangle at a time spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 T cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray or parchment. Repeat with remaining dough and turkey mixture. Bake at 425 for 12 minutes or until edges are browned. Serve with sour cream. Makes 4 calzones
Black Bean Salad:
1 (15 oz.) can rinsed and drained black beans
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 T fresh lime juice
2 T chopped fresh cilantro
1 T olive oil
Combine ingredients in a medium bowl; toss well to coat.
Wednesday!
Remember April 1st "April Fools Day" is coming up fix your family something fun like Grilled cheese sandwiches but use pound cake for the bread and yellow frosting for the cheese and grill it up, or just be silly and have dinner for breakfast and breakfast for dinner! Make it fun!
Thursday
Kabobs!! Everyone one needs a Kabob night once in a while.
2 boneless skinless chicken breasts cut into chunks
1 piece of a good steak cut into chunks
cherry tomatoes
green peppers chopped into one inch pieces
red onion chopped into 1 inch piece
your favorite meat seasoning
1 bag of wooden skewers (I soak mine in water for 2 hours before I put the food on them)
a grill pan or if you want you can grill these on a grill (it is still a little cold here for that)
Toss the meat and veggies in some olive oil (lightly) and stick them on the wooden skewers (cook until the meat is done)
Wedge Lettuce Salad
1 head of iceberg lettuce
1 jar of good salad dressing (I use thousand island)
1 tomato diced
Cut the lettuce into 4 wedges and top with dressing and tomatoes! It is amazingly good and simple.
Friday
Tacos (great way to use the left over veggies and lettuce)
Tacos (great way to use the left over veggies and lettuce)
1 lb ground meat
1 can of chili beans
1 pkg of taco seasoning
2 garlic cloves minced
in a pan fry up ground meat and then place in garlic, chili beans and taco seasoning
Corn or Flour Tortillas (your choice)
sour cream
Cheddar cheese
Dice Tomatoes
Lettuce
Salsa
Onions
For a side use Refried beans or I like to use Rice- A- Roni Spanish Rice
Saturday
Mouth Watering Burgers and Sweet Potato Fries!!
I love burgers and when I was in Houston I had the most amazing Sweet Potato Fries
1 1/2 lbs of ground meat
1 egg
Salt and Pepper to Tastes
Grated Onion (about 1/4 of an onion, and make sure it is grated not diced)
Mix the meat, onion, egg and salt and pepper in a bowl and divide into 6 burgers
Fry them up to your liking (I like mine medium)
Get some great buns
Tomato
Your favorite Cheese
Lettuce
and your favorite toppings (we like mayo, mustard and deli style jalapenos)
Oven Baked Sweet Potato Fries (www.sarahscucinabella.com)
serves 4-6
1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
serves 4-6
1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
Sunday
Pot Roast with Golden Mashed Potatoes
A good size roast that you think will feed your family (we get about a 4 lb roast)
1 can of cream of mushroom soup
1 can of milk
a big crockpot
I season the roast with salt and pepper and sear each side for about 2 min and then place it in the crockpot for 6 hours on high (when you get home from church your mouths will water)
Golden Mashed Potatoes
3 lbs of Golden Potatoes (cut and boil until tender)
1/2 stick butter
1/2 cup milk
Salt and Pepper to taste
(I add a dollop of sour cream or some garlic for a little flair)
Mash and Whip until all ingredients are smooth and combined.
Monday
Tuna Melts with Kettle Chips
2 cans of Albacore Tuna (Drained)
1/2 cup of Mayo
1/2 tsp paprika
Pepper to taste
5 slices of cheddar Cheese
1 tomato sliced
Wheat or white bread
Spread the Mayo on the outside of the bread and flip over and fill with Tuna and top with Cheese and Tomato.
Grill like a grilled cheese and serve with your favorite Kettle chips.
Tuesday
My trusty left over night or treat yourselves out (make tuesday special)
Wednesday
Free for all or once again finish all your leftovers!!
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