Monday, January 10, 2011

Menu Monday - week of Jan 10-16

So I'm back with Menu Monday! Yay!! We are snowed in today and Wild Child is sledding on the golf course with his best friend (yes, there is a Daddy with them, I am an inside cat) and Princess is playing Barbies next door. Life is good!!

Monday: Spinach-Cheese Manicotti

8 oz shredded mozzarella
16 oz cottage cheese or ricotta cheese
10 oz frozen chopped spinach - thawed and drained
1/4 cup Parmesan cheese
1 1/2 dried oregano, 1/4 t salt, 1/4 t pepper
8 oz package Manicotti
26 oz jar tomato basil pasta sauce

combine 1 1/2 cups mozzarella, cottage cheese, and next 5 ingredients in med bowl. Spoon about 3 T cheese mixture into each uncooked Manicotti. Pour 1/2 of sauce into 13x9 baking dish coated w/cooking spray. Arrange stuffed shells in single layer over sauce. Top w/remaining sauce. Pour 1 cup water into dish and sprinkle evenly w/remaining mozzarella. Cover tightly w/foil. Bake at 375 for one hour until tender.

****I am shredding 2 chicken breasts in the food processor and adding to spinach mix. Serving with salad and five-cheese bread****


We will be eating his favorite place: Chick-fil-A

Wednesday: Beef Burgandy (crock-pot meal)

1 3/4 top round, cubes (I bought stew meat)
1/3 cup flour, 2 minced garlic cloves
10 1/2 oz can beef broth
1/2 cup red wine, 1/2 t dried thyme
1/2 t salt and 1/4 t pepper
2 T tomato paste
16 oz frozen small onions
8 oz pkg fresh sliced mushrooms

Heat a lightly greased non-stick skillet on high heat. Add steak, sauté 2 min. Reduce heat and cook steak 5 more minutes until brown. Drain. Whisk together flour and next 7 ingredients in crock pot, stirring until smooth. Add steak, onions, and mushrooms, stirring well. Cover and cook on high for one hour and then reduce to low for 5 hrs.

Serve over egg noodles. We will eat with steamed green beans.

Thursday: Taco Soup

1 lb ground beef
2 cups water
1/2 c diced green bell paper
16 oz jar salsa
16 oz can pinto beans
15 oz tomato sauce
7 oz mexicorn, undrained
14 1/2 oz can stewed tomatoes, undrained

Brown meat in large pot and drain. Add water and remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 12 min, stirring occasionally. Serve with tortilla chips and garnish with sour cream and shredded cheddar cheese.

Friday: dinner with family

Saturday: individual chicken pot pies

1 lb chicken breasts, cubed and cooked
1 1/2 cups milk, 1 cube chicken bouillon - crumbled
10 oz cream of chicken soup
3/4 of 16 oz bag frozen peas and carrots
1 can refrigerated crescent roll dough

In large saucepan, combine cooked chicken w/remaining ingredients - except crescents. Cook filling on medium heat for 10-15 min, stirring often. Add more milk if needed. Cut each rectangle of crescent roll dough in half to form 2 squares. Bake flat dough squares on sprayed sheet @ 375 for 10 min. Spoon chicken mixture into 4-6 soup bowls and top with crescent square.



Sheri said...

so you know i'm stealing the pot pie recipe ;-)

Shawn said...

oooo I cannot wait to try the Beef Burgandy on one of my crock pot days!

Queen Bee said...

Your post inspired me! I made a version of Taco soup (because we are snowed in and ingredients are thin) and want to make beef burgandy next.