Sunday, February 24, 2013

A Peak at This Week's Dinner Menu

Sunday - Chili, crackers and cheese

Monday - Italian Chicken Casserole, green beans and salad

Tuesday - Mexican Lasagna

Wednesday - Potato Soup and bread

Thursday - Chalupa

Friday - Stuffed Crust Pizza

Saturday - Roast, potatoes, and carrots


Italian Chicken Casserole
(makes 6 to 8 servings)

2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
3 cups chopped cooked chicken
2 (14.5 ounce) cans diced tomatoes with garlic, basil and oregano
1 cup heavy whipping cream
1 (8 ounce) package cream cheese softened
2 cups shredded mozzarella cheese, divided
1 (8 ounce) package angel hair pasta, cooked and kept warm

  1. Preheat oven to 350 degrees.
  2. In a large skillet, heat olive oil over medium high heat.  Add onion and garlic; cook 3 minutes, or until tender.  Stir in chicken, tomatoes and cream.  Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.  Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.  Add pasta, tossing gently to coat.  Spoon into prepared baking dish.  Sprinkle evenly with remaining cheese.  Bake 30 minutes.

Mexican Lasagna

1 lb extra lean ground beef
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
12 uncooked lasagna noodles
2 cups water
2 1/2 cups picante sauce or salsa
2 cups light sour cream
1 (2 ounce) can sliced black olives
3/4 cup green onions, chopped
1 cup shredded Pepper Jack cheese
1/2 cup shredded Sharp Cheddar cheese

Preheat oven to 350 degrees.  In skillet, brown ground beef over med-high heat.  Drain fat.  In a large bowl, combine beef, beans, oregano, cumin and garlic powder.  Place 4 uncooked noodles in bottom of a 9x13 inch pan.  Spread half of beef mixture over noodles.  Top with 4 noodles.  Spread with remaining mixture, and top with remaining noodles.  In a medium bowl, mix water and picante sauce.  Pour evenly over layers.  Cover tightly with foil.  Bake 1 1/2 hours in the preheated oven, or until noodles are tender.  Blend sour cream and olives in medium bowl.  Spoon over lasagna, and top with Jack and Cheddar cheese.  Bake uncovered until cheese melts, about 5 to 10 minutes.


3 lb pork roast
1 lb dry pinto beans
1/2 cup chopped onion
2 garlic cloves, minced
1 Tbsp. ground cumin
1 Tbsp. dried oregano
2 Tbsp. chili powder
1 Tbsp. salt
4-oz can chopped green chilies
7 cups water

  1. Cover beans with water and soak overnight in slow cooker.  
  2. In the morning, remove beans (reserve soaking water), and put roast in bottom of cooker.  Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.  
  3. Cook on High 1 hour, and then on Low 6 hours.  Remove meat and shred with two forks.  Return meat to slow cooker.
  4. Cook on High 1 more hour.
  5. Serve over a bed of Frito's.  Top with lettuce, grated cheese, chopped onions, tomatoes and sour cream.  

What's for dinner at your house this week?  

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