Monday, February 14, 2011

This Week's Menu

Monday:  All red dinner for Valentine's Day!  Spaghetti, salad, garlic bread, (heart plates, red napkins, red drink {kool-aid} and red dessert {strawberries dipped in chocolate} and candles!)
Tuesday:  Salad Bar.  I cut up everything we have and let everyone build their own salads.  We always do homemade dressing on this night.  (I will share a new salad and dressing recipe at the bottom of this post that I recently ate at a friend's house.  It is DELICIOUS!)
Wednesday:  Spicy Potato Soup, homemade bread.
Thursday:  One Pot Supper, green beans, salad.
Friday:  Barbecue Sandwiches, fries, and cole slaw.
Saturday:  Shepherd's Pie, peas, tossed salad, yeast rolls.
Sunday:  White Chili

Spicy Potato Soup (a favorite, from my Mother in law.)

( I triple this)
  • 1 lb ground beef
  • 4 cups cubed peeled potatoes (1/2" cubes)
  • 1 small onion, chopped
  • 3 cans (8 oz each) tomato sauce
  • 4 cups water
  • 2 tsp salt
  • 1 1/2 tsp pepper
  • 1/2 to 1 tsp hot pepper sauce
Brown ground beef, drain.  Add potatoes, onion and tomato sauce.  Stir in water, salt, pepper and hot pepper sauce; bring to a boil.  Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

One Pot Supper   (I triple this too)

  • 8 oz pkg egg noodles
  • 1 pound ground beef
  • 8 oz pkg cream cheese
  • 16 oz corn
  • 1/2 c. chopped onion
  • 10 1/2 oz can cream of mushroom soup
  • 3/4 c. milk
  • 1/8 tsp pepper
Cook egg noodles; set aside.  Brown meat and onion.  Drain grease.  Mix in mushroom soup and milk and stir until blended.  Add pepper and cream cheese (cut up in pieces) stir until melted.  Add the corn (drained if canned).  When ready to serve, spoon over egg noodles.  Serves 4.

Shepherd's Pie - Psalm 23

  • 2 lbs ground beef, browned and drained
  • 1 onion chopped - cook with beef
  • bag frozen peas
  • 8 cups mashed potatoes
  • 1 cup shredded cheese
  • 1/4 cup sour cream
  • 1/2 block cream cheese
After cooking beef and onion, pour in bottom of casserole dish.  Pour bag of frozen peas on top.  Sprinkle about 3/4 of cheese on top of peas (reserve just a bit for garnish on top of potatoes).  Mix sour cream and cream cheese into prepared mashed potatoes.  Spread potato mixture on top of casserole.  Top with remaining cheese and sprinkle with paprika.  Bake 350 for 30-45 minutes until potatoes "puff".   Serves 8 to 10.

White Chili  (another yummy recipe from my friend Theresa P.)

  • 1 Tbsp olive oil
  • 1 1/2 lb boneless, skinless chicken beast
  • 1/2 c. chopped onion
  • 2 c. chicken broth
  • 2 cans chopped green chilies
  • 2 cans navy beans, undrained
  • 2 cans great northern beans, undrained

Spice blend -

  • 2 tsp ground cumin
  • 1 1/2 tsp garlic powder
  • 1 scant tsp oregano
  • 1 tsp cilantro
  • 1/4 tsp ground red pepper
Chop chicken into bite sized chunks.  Saute chicken and onions 4-5 minutes until chicken is cooked and onions are tender.  Stir in broth, chilies, and spice blend.  Simmer 15 minutes.  Stir in beans and simmer 10 more minutes.

Cranberry Tossed Salad  (from my friend DeAnna T.  This is so good!)

  • 10 c. mixed greens
  • 1 c. chopped broccoli
  • 1 c. chopped cauliflower
  • 1 c. feta cheese
  • 1 c. dried cranberries
  • 1/3 c. sugar
  • 1/3 c. oil
  • 2 Tbsp chopped onion
  • 2 Tbsp cider vinegar
  • 1 Tbsp strawberry jam
  • 1/2 tsp Dijon mustard
  • 1/4 tsp poppy seed
Process dressing in blender.

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