Monday Night: Taco Night
Tuesday: Fish sticks and mac and cheese (mommy going to bookclub)
Wednesday: Pizza (awana night)
Thursday: Minestrone soup in crock pot
Friday: jamabalaya
Monday, January 17, 2011
Monday, May 17, 2010
Dinner May 17th
Monday: Spagetti and salad
Tuesday: Frozen Pizza and salad or hot dogs and chips (mommy gone to bookclub)
Wednesday: Chicken and dumlings
Thursday: Sandwiches, leftovers, etc
Friday: Leave for vacation!!
Tuesday: Frozen Pizza and salad or hot dogs and chips (mommy gone to bookclub)
Wednesday: Chicken and dumlings
Thursday: Sandwiches, leftovers, etc
Friday: Leave for vacation!!
Monday, January 4, 2010
Potato Soup and Dinner for January 4th
I made this YUMMY potato soup tonight. I was proud of myself! I had a recipe online, but I changed it up quite a bit.
8 slices bacon
1/4 of an onion-diced
potatoes-4 cups-peeled and cut into bite size pieces
3 chicken boullion cubes
1 can cream of chicken (I used fat free)
1 cup sour cream (I used light)
8 oz velveeta cheese-cubed
salt and pepper-to taste
Green onions-to top soup
Cover your potatoes with water (about 4 cups) and drop in boullion cubes. Cook until tender-do NOT drain. Meanwhile, fry your bacon, take bacon out of grease and set aside. Saute your onion in the bacon grease. Once the potatoes are done, turn the heat down to very low and add the soup, cheese, sour cream, onion/bacon grease and dash of salt and pepper. Stir until cheese melts and let simmer (not boil) for about 10 minutes.
Serve with crumbled bacon and green onion. We ate the rest of the bacon as BLTs with the soup. YUMMY on a cold, winter night.
Tuesday: leftover potato soup, sandwiches
Wednesday: Mac and Cheese, baked chicken, green beans
Thursday: Pinto Beans, rice, and cornbread
8 slices bacon
1/4 of an onion-diced
potatoes-4 cups-peeled and cut into bite size pieces
3 chicken boullion cubes
1 can cream of chicken (I used fat free)
1 cup sour cream (I used light)
8 oz velveeta cheese-cubed
salt and pepper-to taste
Green onions-to top soup
Cover your potatoes with water (about 4 cups) and drop in boullion cubes. Cook until tender-do NOT drain. Meanwhile, fry your bacon, take bacon out of grease and set aside. Saute your onion in the bacon grease. Once the potatoes are done, turn the heat down to very low and add the soup, cheese, sour cream, onion/bacon grease and dash of salt and pepper. Stir until cheese melts and let simmer (not boil) for about 10 minutes.
Serve with crumbled bacon and green onion. We ate the rest of the bacon as BLTs with the soup. YUMMY on a cold, winter night.
Tuesday: leftover potato soup, sandwiches
Wednesday: Mac and Cheese, baked chicken, green beans
Thursday: Pinto Beans, rice, and cornbread
Thursday, September 17, 2009
OMGOSH-you have to try this one!!!
My sweet friend, Heather, has provided 2 meals for me and the boys this week. The first was the chicken chili that I cook, then tonight we ate this casserole. Me and the boys DEVOURED it! J and T kept saying "mmm-this is yummy!"
I had frozen the casserole, so I actually cooked it for about 45 minutes. But unfrozen, 30 minutes will be plenty.
Noodle & Cheese Casserole
Ingredients:
· 1&1/2 Pounds of Hamburger Meat
· Desired amount of chopped onions
· 1 Can of Cream of Mushroom Soup
· 1 Small block of Velveeta Cheese
· 1 Tsp. of Butter or Margarine
· 1 Can of milk (fill the Cream of Mushroom can with milk)
· 10 oz. or 12 oz. Package of Elbow Noodles
· 1 Bag of shredded Sharp Cheddar Cheese
Directions:
· Brown the meat and onion in a large skillet - Set aside in strainer
· Cook noodles while/after the meat is browning - Set aside
· In sauce pan mix Velveeta Cheese, Cream of Mushroom Soup, milk and butter
· Once the Velveeta Cheese is melted add the meat and noodles - Mix well
· Put it in a cake pan and sprinkle Sharp Cheddar Cheese on topBake at 350° for about 30 minutes
I had frozen the casserole, so I actually cooked it for about 45 minutes. But unfrozen, 30 minutes will be plenty.
Noodle & Cheese Casserole
Ingredients:
· 1&1/2 Pounds of Hamburger Meat
· Desired amount of chopped onions
· 1 Can of Cream of Mushroom Soup
· 1 Small block of Velveeta Cheese
· 1 Tsp. of Butter or Margarine
· 1 Can of milk (fill the Cream of Mushroom can with milk)
· 10 oz. or 12 oz. Package of Elbow Noodles
· 1 Bag of shredded Sharp Cheddar Cheese
Directions:
· Brown the meat and onion in a large skillet - Set aside in strainer
· Cook noodles while/after the meat is browning - Set aside
· In sauce pan mix Velveeta Cheese, Cream of Mushroom Soup, milk and butter
· Once the Velveeta Cheese is melted add the meat and noodles - Mix well
· Put it in a cake pan and sprinkle Sharp Cheddar Cheese on topBake at 350° for about 30 minutes
Recipe Excnage from Aunt Nancy
Frittata
Prep time: 15 minutes>
1/2 lb lean ground beef
1 TBL butter
2 cups sliced mushrooms
1/2 onion, chopped (app 1 cup)
2 Tsp Worcestershire Sauce
1 Tsp dried oregano
1/2 Tsp garlic pdr> 1 Tsp salt
1/4 Tsp pepper> 1 Tsp dried parsley flakes
2 Cups chopped fresh spinach>
4 Large Eggs
1/4 cup skim milk
1/2 cup shredded Parmesan Cheese>
> Spray large skillet with nonstick cooking spray. Add> first four ingredients and brown until onion is soft.> > Add Worcestershire Sauce and seasonings. Continue to> brown until meat is not longer pink.> > Stir spinach into meat mixture. Push to side of pan. > > Reduce heat to medium. Beat eggs and milk together and pour> into other side of pan. Cook without stirring 1 to 2> minutes until firm on bottom. Continue to cook eggs until> softly set then stir into meat mixture.> > Stir in cheese.> > > Enjoy
> > Calories:384, Carbs: 16, Protein 33, Fat 21, Fiber 4,> Cholesterol 356 >
Prep time: 15 minutes>
1/2 lb lean ground beef
1 TBL butter
2 cups sliced mushrooms
1/2 onion, chopped (app 1 cup)
2 Tsp Worcestershire Sauce
1 Tsp dried oregano
1/2 Tsp garlic pdr> 1 Tsp salt
1/4 Tsp pepper> 1 Tsp dried parsley flakes
2 Cups chopped fresh spinach>
4 Large Eggs
1/4 cup skim milk
1/2 cup shredded Parmesan Cheese>
> Spray large skillet with nonstick cooking spray. Add> first four ingredients and brown until onion is soft.> > Add Worcestershire Sauce and seasonings. Continue to> brown until meat is not longer pink.> > Stir spinach into meat mixture. Push to side of pan. > > Reduce heat to medium. Beat eggs and milk together and pour> into other side of pan. Cook without stirring 1 to 2> minutes until firm on bottom. Continue to cook eggs until> softly set then stir into meat mixture.> > Stir in cheese.> > > Enjoy
> > Calories:384, Carbs: 16, Protein 33, Fat 21, Fiber 4,> Cholesterol 356 >
Wednesday, September 16, 2009
Jalapeno Rice
Got this from a recipe exchange, havent tried it yet
Jalapeno Rice
Saute in 1/2 stick butter:
1 medium onion
2 tbs chopped jalapeno
Boil until rice is soft:
1 can chicken broth
1 cup regular rice
Combine w/onion and rice:
1/3 cup creamy Italian dressing
8 oz. sour cream
10 oz. grated Monterey jack cheese
Put in 9 x 13 pan
Bake at 325 for 30/40 min
Enjoy
Jalapeno Rice
Saute in 1/2 stick butter:
1 medium onion
2 tbs chopped jalapeno
Boil until rice is soft:
1 can chicken broth
1 cup regular rice
Combine w/onion and rice:
1/3 cup creamy Italian dressing
8 oz. sour cream
10 oz. grated Monterey jack cheese
Put in 9 x 13 pan
Bake at 325 for 30/40 min
Enjoy
Monday, August 10, 2009
Dinner for August 10th week
Monday: take-out, hot dogs and apple sauce for the boys
Tuesday: Pizza at Kaley's party
Wednesday: Chicken and Dumplings, sweet potatoes
Thursday: Taco night or taco casserole
Friday: spagetti and ceasar
Tuesday: Pizza at Kaley's party
Wednesday: Chicken and Dumplings, sweet potatoes
Thursday: Taco night or taco casserole
Friday: spagetti and ceasar
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