Apple Glazed Pork Roast
- 4 pounds pork rolled loin roast, trimmed
- 1/4 cup unsweetened apple juice
- Salt & pepper to taste
- 3 tablespoons brown sugar
- 6 apples, quartered
- 1 teaspoon ginger, ground
This recipe makes 8 servings.
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; drain well.
Place apple quarters in bottom of crockpot. Place roast on top of Apples.
Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.
Cover and cook on Low setting for 10-12 hours or until done.
Aloha Pork Chops
* 4 boneless pork chops approx. 3/4″ thick
* 1 tablespoon lemon pepper seasoning
* 1 teaspoon olive oil
* 2 tablespoons olive oil
* 1 cup sweet and sour sauce
* 1 20-ounce can pineapple chunks drained
* 1/2 medium green pepper julienned
* 1/2 cup red onions chopped
* 6 cups cold cooked rice
* 1/2 cup stir fry sauce
This recipe makes 4 servings.
1. Sprinkle pork chops with lemon-pepper. In a large skillet, brown chops on both sides in 1 t. oil over medium-high heat; remove and set aside.
2. Drain skillet; add sweet and sour sauce and pineapple chunks. Bring to a boil. Reduce heat; return chops to skillet. Simmer, uncovered, for 5 minutes or until juices run clear.
3. Meanwhile, in another skillet, sauté the green pepper and onion in 2 T. oil for 2 minutes. Add rice and stir-fry sauce; cook and stir for 4 minutes or until lightly browned. Transfer to a serving platter; top with pork mixture and serve.
Homemade Noodles with Chicken
Makes 6 servings
- Noodles:
- 1 cup flour
- 1 egg lightly beaten
- 2 1/2 tablespoons milk
- * Part two.
- 2 1/2 cups chicken broth
- 2 1/2 cups milk
- 1/2 teaspoon sage dried leaf, crushed
- 1/4 teaspoon basil dried, crushed
- 1/4 teaspoon thyme dried, crushed
- 1 1/2 teaspoons salt
- Freshly ground pepper to taste
- 6 tablespoons flour
- 1/2 cup water
- 3 cups chicken cubed cooked
- Paprika
- Parsley Minced fresh
Combine flour, egg, and enough milk to make a dough; it will be stiff. Form into a ball; do not knead. Divide into 2 parts. Roll each part on a floured surface until very thin. With a very sharp knife, cut into 1/2 -inch wide strips. Allow to dry 30 to 60 minutes. Boil noodles in salted water for 9 to 12 minutes or until tender. Drain. While noodles are drying, prepare Chicken Sauce.
Chicken Sauce:
*Combine chicken stock, milk, herbs, and spices in a large saucepan; bring to boil. Combine flour and water; blend in some of hot mixture. Return to chicken stock mixture, stirring constantly. Bring to boil and cook until thickened. Add chicken and noodles; heat through. Before serving dust with paprika and garnish with parsley.
Red Beans and Rice
Makes 6 servings
- 3 cups water
- 1 cup dried kidney beans (8 ounces)
- 2 ounces salt pork (with rind), diced, or 3 slices bacon, cut up
- 1 medium onion, chopped (1/2 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 1 cup uncooked regular long-grain rice
- 1 teaspoon salt
Heat water and beans to boiling in 3-quart saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 to 1 1/4 hours or until tender (do not boil or beans will burst). Drain beans, reserving liquid; set aside.
Cook salt pork in 10-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook, stirring occasionally, until onion is tender. Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in 3-quart saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff with fork. Cover and let steam 5 to 10 minutes.
Oven Fried Sesame Chicken
Makes 4 servings
- 2 tablespoons sesame seeds
- 1/2 cup crackers crumbs
- 1/2 teaspoon dried tarragon leaves
- 1/4 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1 egg large
- 2 tablespoons water
- 1/8 teaspoon salt
- Dash black pepper
- 4 chicken drumsticks and thighs (about 2 1/2 lb. total)
- 1/4 cup vegetable oil
1. Preheat oven to 375°.
2. In a small skillet over medium-high heat, cook sesame seeds until golden brown, stirring occasionally. Set aside to cool slightly.
3. In a shallow dish, mix cracker crumbs, sesame seeds, tarragon, garlic salt, and 1/8 teaspoon pepper; set aside.
4. In a second shallow dish, beat egg, water, salt, and dash of pepper; set aside.
5. Rinse chicken pieces and pat dry. Remove skin if desired. Dip each piece in egg mixture, then in cracker crumb mixture, turning to coat evenly. Place in an ungreased 13 x 9 x 2-inch baking pan. Drizzle oil over chicken.
6. Bake 1 hour or until chicken is no longer pink along bone and juices run clear.
Garlicky Pork with Basil
Makes 4 servings
- 3/4 pound lean pork tenderloin
- 1 teaspoon vegetable oil
- 1/4 cup chicken broth
- 1/4 cup chopped fresh or 1 tablespoon plus 1 teaspoon dried basil leaves
- 1/8 teaspoon ground red pepper (cayenne)
- 4 cloves garlic, crushed
Trim fat from pork if necessary. Cut pork crosswise into 8 pieces. Flatten each piece to 1/4-inch thickness between waxed paper or plastic wrap.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 3 minutes, turning once, until brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until pork is no longer pink in center.
Herbed Chicken Breast
Makes 6 servings
- 3 chicken breasts halved
- Salt and freshly ground pepper to taste
- 1/4 cup margarine
- 1 10 1/2-ounce can cream of chicken soup
- 1/4 cup vermouth
- 1/2 cup chicken broth
- 1 5-ounce can water chestnuts sliced, drained
- 1/4 pound mushrooms fresh, thinly sliced
- 1/4 cup onions minced
- 1/4 cup green bell peppers minced
- 1/2 teaspoon thyme dried, crushed
Skin chicken breasts; lightly salt and pepper.
In a skillet, brown chicken in margarine; remove to a greased 9 x 13-inch baking dish.
To drippings in skillet, add soup, vermouth, and chicken stock; cook, stirring, until smooth. Add water chestnuts, mushrooms, onion, green pepper, and thyme. Bring to boil; pour over chicken and cover with foil.
Bake in a preheated 350° F oven for 25 minutes. Remove foil and bake 15 minutes longer.
Serve with hot rice.
Ham and Broccoli Dinner
Makes 12 servings
- 2 10 1/2-ounce packages frozen broccoli spears cooked
- 6 eggs hard-cooked, sliced
- 2 cups ham cooked diced
- 1/2 pound American cheese grated
- 1/3 cup tapioca quick-cooking
- 1/3 cup green bell peppers diced
- 1/3 cup onions diced
- 1/3 cup celery diced
- 2 tablespoons parsley chopped fresh
- 1/3 cup mayonnaise real
- 1 cup evaporated milk
- 2 10 1/2-ounce cans cream of mushroom soup
- 1 cup bread crumbs dry
- 1/4 cup margarine melted
Heat oven to 350° F.
Grease a 9 x 13-inch baking dish.
Cut broccoli spears into bite-size pieces and spread in baking dish; cover with sliced eggs.
Combine ham, cheese, tapioca, green pepper, onion, celery, parsley, mayonnaise, milk, and soup. Pour over contents of baking dish. Cover with a mixture of bread crumbs and melted margarine. Cover and bake for 15 minutes; uncover and bake for another 15 minutes.
Note: Make ahead and remove from refrigerator 1 hour before baking.
Chili
Makes 10 servings
- 3 pounds ground beef
- 2 onions medium, chopped
- 2 cloves garlic minced
- 2 1/2 cups tomato juice
- 1 16-ounce can tomatoes whole, cut up and liquid reserved
- 2 8-ounce cans tomato sauce
- 1/4 cup chili powder
- 2 teaspoons salt
- 2 teaspoons oregano dried leaves
- 1 1/2 teaspoons cumin ground
- 2 15-ounce cans chili beans chili beans in gravy
In a large skillet or Dutch oven over medium-high heat, cook and stir beef, onions, and garlic until meat is brown and onions are tender; drain off fat.
Stir in tomato juice, tomatoes with liquid, tomato sauce, chili powder, salt, oregano, and cumin. Bring to a boil over high heat, reduce heat to low, and simmer 1 hour, stirring occasionally.
Stir in beans; simmer 1 hour longer.
Bacon Cheddar Chicken Patties
Makes 4 servings
- 4 boneless skinless chicken breast halves
- 8 strips bacon
- 1 small red onion, sliced
- 4 cups shredded cheddar cheese
1. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4-inch thick; remove wrap. Repeat with remaining chicken breast halves.
2. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
3. Add onion to drippings; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet. Add chicken to skillet; cook 6 to 8 minutes on each side or until chicken is fork-tender and juices run clear.
4. Place chicken on cookie sheet and drape with bacon and cover with onion and cheese. Broil for 4 to 6 minutes until cheese is melted.
Country Beef Rib Casserole
Makes 4 servings
- 3 pounds beef short ribs cut in serving-size pieces
- 2 tablespoons vegetable oil
- 1 onion medium chopped
- 1 1/2 cups water
- 1/4 cup brown sugar
- 1 tablespoon flour
- Few drops of hot pepper sauce
- 1 teaspoon dry mustard
- 2 tablespoons cider vinegar
- 1 teaspoon lemon juice fresh
- 1 bay leaf
- Salt and freshly ground pepper to taste
- 1 10 1/2-ounce package frozen lima beans cooked and drained
Heat oven to 325° F. Trim excess fat from ribs; brown in oil. Place ribs in a deep 2 1/2 – to 3-quart casserole. Drain off fat in skillet, reserving about 2 tablespoons. Sauté onion in meat drippings; add water and bring to boil. Pour over ribs; cover and bake for 2 hours, or until almost tender. Pour off juice into saucepan and combine with sugar, flour, hot pepper sauce, mustard, vinegar, lemon juice, and bay leaf. Bring to boil, stirring constantly, and cook until well-blended and slightly thickened. Season with salt and pepper; pour over ribs and bake, uncovered, for 1 hour or until meat is tender. Add lima beans; cover and bake 30 minutes.
Potatoburgers with Gravy
Makes 6 servings
- 1 pound ground beef
- 1 potato large, pared and grated
- 1/2 onion chopped
- 1 egg
- 1 teaspoon parsley chopped fresh
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon sage dried leaf, crushed
- 1 1/3 cups beef bouillon
- * Part two.
- 2 tablespoons flour
- 1 cup milk
- Salt and freshly ground pepper to taste
- Parsley Minced fresh
Thoroughly mix meat, potato, onion, egg, parsley, salt, pepper, and sage. Shape into 6 patties 1/2 -inch thick; brown in a skillet over medium heat. Reduce heat; add bouillon. Cover and simmer, about 35 minutes, depending on the thickness of patties. Remove patties from skillet and keep warm while preparing the following gravy.
Gravy:
*Scrape meat drippings from bottom of skillet. If desired, remove excess fat. Stir in flour and cook 3 minutes. Add milk and bring to boil; taste for additional salt and pepper. Serve with patties. Garnish with a sprinkling of fresh parsley.
Pork Casserole
Makes 14 servings
- 2 pounds pork steaks cubed
- 1 onion medium, minced
- 2 cups celery diced
- 1 green bell pepper minced
- 1/4 pound mushrooms fresh, sliced
- Vegetable oil (optional)
- Salt and freshly ground pepper to taste
- 1 2-ounce can pimiento drained and minced
- 1 10 1/2-ounce can cream of mushroom soup
- 1 10 1/2-ounce can cream of chicken soup
- 1/4 cup water
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1 8-ounce package pasta shells cooked and drained
- Chow mein noodles
Brown meat; add onion, celery, green pepper, and mushrooms. Sauté in meat juices until vegetables are limp, adding vegetable oil if needed. Add salt and pepper to taste. Mix in pimiento, soups, water, soy sauce, and sugar. Add macaroni to meat-vegetable mixture.
Pour into a 9 x 13-inch greased casserole or 2 8-inch square casseroles and top with chow mein noodles. Cover with foil and bake in a preheated 350° F oven for 1 hour. Remove foil and bake 15 minutes to crisp noodles.
Tuna Tetrazzini
Makes 6 servings
- 2 tablespoons margarine
- 1/3 cup celery chopped
- 1/3 cup onions chopped
- 2 10 1/2-ounce cans cream of mushroom soup
- 2 6 1/2-ounce cans tuna solid meat packed in water, flaked (reserve liquid)
- 1 soup can liquid (tuna liquid plus enough water to fill can)
- 1 1/4 cups parmesan cheese grated
- 2/3 cup green olives sliced stuffed
- 2 tablespoons pimiento chopped
- 3 tablespoons parsley chopped fresh
- 1 tablespoon lemon juice fresh
- 1/2 teaspoon thyme dried, crushed
- 1/2 teaspoon marjoram dried, crushed
- 1/2 teaspoon garlic powder (optional)
- 1/2 pound spaghetti cooked and drained
In a large skillet heat margarine; add celery and onion. Sauté for 5 minutes, stirring. Add soup and liquid; simmer 3 minutes. Add 1/4 cup Parmesan cheese, tuna, olives, and pimiento. Combine and heat thoroughly. Season with parsley, lemon juice, thyme, marjoram, and optional garlic powder. Mix in spaghetti and pour mixture into a greased 3-quart baking dish. Top with remaining 1 cup Parmesan cheese. Bake in a preheated 375° F oven for 30 minutes or until hot and bubbly. Brown under broiler.
Lemon Breaded Fried Chicken
Makes 6 servings
- 1/4 cup lemon juice fresh
- 1 broiler-fryer chicken 3-pound quartered, or 3 pounds chicken breasts
- 2 teaspoons salt
- 1/2 cup flour
- 1 egg lightly beaten
- 1 1/2 cups bread crumbs dry fine
- Vegetable oil
- Lemon wedges
Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4 -inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges.
Chili Beef with Sour Cream
Makes 4 servings
- 2 tablespoons chili powder
- 3 teaspoons dried oregano leaves
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 pound beef sirloin steaks
- 1/4 cup sour cream
1. Heat grill. In small bowl, combine all ingredients except beef and sour cream; mix well. Brush both sides of beef with water. Sprinkle seasoning mixture over both sides; with fingers, rub into beef.
2. When ready to grill, place beef on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Cook 9 to 12 minutes or until beef is of desired doneness, turning once. Let stand 5 minutes before serving.
3. To serve, cut beef diagonally into thin slices. Top each serving with 1 tablespoon sour cream.
BBQ Chicken Pizza
Makes 4 servings
- 2 teaspoons vegetable oil
- 8 ounces boneless skinless chicken breast halves cut into strips
- 1/2 cup thinly sliced onions separated into rings
- 1/3 cup barbecue sauce
- 1 12″ prepared pizza shell
- 1 1/2 cups shredded mozzarella cheese
1. Heat oil in a large skillet over medium-high heat. Add chicken and onion rings, cook 3 minutes or until chicken is no longer pink. Add barbecue sauce, simmer 1 minute or until chicken is cooked through.
2. Place pizza curst on a foil-lined baking sheet; top with chicken mixture and cheese. Bake in a preheated 425 degree oven for 12 minutes or until the crust is golden brown and the cheese is melted.
Pork Chops over Rice
Makes 8 servings
- 8 boneless pork chops 3/4″ thick
- 1 tablespoon vegetable oil
- 1 cup uncooked long grain rice
- 1 14 1/2-ounce can chicken broth
- 1/2 cup water
- 1 small onion chopped
- 1 10-ounce package frozen green peas
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
1. In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to the skillet. Place pork chops over the rice mixture.
2. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Meatball Hashbrown Bake
Makes 8 servings
- 2 eggs
- 3/4 cup crushed saltine crackers
- 6 garlic cloves minced
- 2 teaspoons salt divided
- 1 1/2 teaspoons pepper divided
- 1 pound ground beef
- 1 can cream of chicken soup undiluted
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 large onion chopped
- 1 package frozen shredded hash brown potatoes thawed
1. In a bowl, lightly beat the eggs. Stir in the cracker crumbs, garlic, 1 t. salt and 1/2 t. pepper. Crumble beef over mixture and mix well. Shape into 1″ balls.
2. In a covered skillet over low heat, cook meatballs in a small amount of water until browned; drain. In a bowl, combine the soup, sour cream, cheese, onion, and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture.
3. Transfer to a greased 13″ x 9″ x 2″ baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.
Homemade Manicotti
Makes 6 servings
- 1 1/2 cups flour
- 1 cup milk
- 3 eggs
- 1/2 teaspoon salt
- 1 1/2 pounds ricotta cheese
- 1/4 cup grated Romano cheese
- 1 egg
- 1 tablespoon minced fresh parsley
- 1 28-ounce jar spaghetti sauce
- 1/4 cup shredded Romano cheese optional
1. Place flour in a bowl; whisk in milk, 3 eggs and salt until smooth. Pour about 2 T. onto a hot greased 8″ skillet; spread to a 5″ circle. Cook over medium heat until set – do not brown or turn. Repeat with the remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside.
2. For filling, combine cheese, 1 egg and parsley. Spoon 3-4 T. down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9x2″ baking dish. Place crepes, seam side down, over the sauce; pour remaining sauce over top.
3. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with shredded Romano cheese if desired.
Teriyaki Pork Roast
Makes 8 servings
- 3/4 cup unsweetened apple juice
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon ginger
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 boneless pork loin roast (approx 3 pounds) – halved
1. Combine the first seven ingredients in a greased slow cooker.
2. Add roast and turn to coat.
3. Cover and cook on low for 7-8 hours or until a thermometer inserted into the roast reads 160 degrees.
Crescent Wrapped Drumsticks
Makes 4 servings
- 8 chicken drumsticks
- 1/4 cup butter or margarine
- 1/2 cup barbecue sauce
- 1 8-ounce tube refrigerated crescent rolls
- 1 egg lightly beaten
- 2 teaspoons grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 2 teaspoons sesame seeds
1. Remove and discard skin from drumsticks.
2. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add chicken. Bring to a boil, reduce heat; cover and simmer for 20 minutes or until a meat thermometer reads 170 degrees, turning occasionally. Remove chicken from pan and cool slightly.
3. Separate crescent dough into eight triangles and place in a lightly greased 15×10 inch baking pan.
4. Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning.
5. Place the meaty portion of each drumstick at the tip of each triangle, with the bony portion extended beyond on along side of the triangle. Wrap each drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds.
6. Bake at 375 degrees for 13-15 minutes or until golden brown and a meat thermometer reads 180 degrees.
Lasagna with Meat Sauce
Makes 4 servings
- 1 package Lasagna with Meat Sauce
Prepare and serve Lasagna with Meat Sauce as directed on package.
Stir Fried Pork Tenderloin
Makes 6 servings
- 1 tablespoon vegetable oil
- 1 pound pork tenderloin, cut into thin, strips
- 1 tablespoon oysters sauce (found in the Chinese food section of the grocery store)
- 1 tablespoon cornstarch
- 1/2 cup low-sodium chicken broth
- 1 tablespoon lite soy sauce
- 1 cup fresh snow peas, trimmed
- 1/2 cup sliced water chestnuts, drained
- 1/2 cup minced red bell peppers
- 1/4 cup sliced scallion
1. In a large skillet or wok, heat oil. Stir-fry pork until strips are no longer pink.
2. Combine oyster sauce, cornstarch, chicken broth, and soy sauce in a measuring cup. Add to the pork and cook until sauce thickens.
3. Add vegetables, cover, and steam for 2 to 3 minutes. Serve.
Herbed Pot Roast
Makes 8 servings
- 1 tablespoon olive oil
- 2 pounds lean boneless roast beef
- Fresh ground pepper
- 1/2 cup water
- 1/3 cup dry sherry
- 1/4 cup ketchup
- 1 clove garlic, minced
- 1/4 teaspoon dry mustard
- 1/4 teaspoon marjoram
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 medium onions, sliced
- 1/ bay leaf
- 1 (16-ounce) can sliced mushrooms, undrained
1. Add olive oil to a large Dutch oven over medium heat. Sprinkle roast with pepper, and brown roast on all sides.
2. Combine water, sherry, ketchup, garlic, mustard, marjoram, rosemary, and thyme in a small bowl, and pour over roast. Add onions and bay leaf, cover, and simmer for 2 to 3 hours, until roast is tender.
3. Add mushrooms and continue simmering until heated. Remove bay leaf. Transfer roast to a platter, slice, and serve.
Chicken Baked in Spicy Yogurt
8 servings
- 3 1/2 pounds broiler-fryer chicken, cut into serving pieces, or 3 lbs. chicken legs or breasts
- 1 cup low-fat plain yogurt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground ginger
- 1 clove garlic, minced
- 1/2 cup scallion, sliced diagonally into 1-inch pieces, including green tops
1. Rinse chicken under cold, running water; dry with paper towels.
2. Stir together all the other ingredients, except scallions.
3. Add chicken and turn pieces to coat with yogurt mixture. Cover and refrigerate 8 hours or longer.
4. Spray 13×9 – inch pan with nonstick vegetable cooking spray.
5. Arrange chicken in pan. Cover with remaining sauce.
6. Bake uncovered at 350 for about 1 hour
7. Garnish with scallions.
Betty’s Macaroni and Cheese
Makes 4 servings
- 1 cup uncooked macaroni (2 cups cooked)
- 3 tablespoons reduced-calorie margarine
- 3 tablespoons flour
- 1 1/2 cups 1% milk
- 8 ounces sharp low-fat cheddar cheese, cubed
- 1/2 teaspoon seasoned salt (optional)
- 1/4 teaspoon celery salt (optional)
1. In a medium casserole microwave margarine 40-45 second on HIGH.
2. Add flour and stir until smooth. Stir in milk; microwave on HIGH stirring once.
3. Add cheese and seasonings and microwave 1 minute on HIGH. Combine macaroni and cheese sauce. Microwave 2 minutes on HIGH or until heated through. Cover. Let stand 10 minutes.
Apple Cinnamon Pork Chops
Makes 2 servings
- 1 tablespoon canola oil
- 1 large apple, sliced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 pork chops (4 oz each), trimmed of fat
1. In a medium nonstick skillet, heat the canola oil. Add apple slices and sauté until just tender. Sprinkle with cinnamon and nutmeg, remove from heat, and keep warm.
2. Place pork chops in skillet, and cook thoroughly. Remove pork chops from skillet, arrange on a serving platter, spoon apple slices on top, and serve.
February 2010 Angel Food Menus and Shopping Lists
Please Note – February Angel Food Menus are delivered in March, so you will actually be using them throughout March.
The four weekly menus are based on the food items provided by Angel Food Ministries in December which include:
- 1.5 lb. Top Sirloin Steaks (4 x 6 oz)
- 1.5 lb. Boneless Pork Roast
- 2 lb. Boneless Skinless Chicken Breast
- 2 lb. Lasagna With Meat Sauce
- 1.5 lb. Fully Cooked Boneless Chicken Drumsticks
- 1 lb. Lean Ground Beef
- 1 lb. Frozen Baby Lima Beans
- 1 lb. Frozen Green Beans
- 1 lb. Broccoli Florets
- 1 lb. Rice
- 1 lb. Pasta
- 25 Ounces Pasta Sauce
- 1 lb. Fresh Carrots
- 4 Large Russet Baking Potatoes
- 2% Shelf Stable Milk
- Dozen Eggs
- Dessert
Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.
These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com
Week 1
Sunday
Chicken and Broccoli with Mushroom Sauce
Monday
Beef Stroganoff
Tuesday
Apple Cinnamon Pork Chops
Wednesday
Betty’s Macaroni and Cheese
Thursday
Chicken Baked in Spicy Yogurt
Friday
Herbed Pot Roast
Saturday
Stir Fried Pork Tenderloin
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 2
Sunday
Lasagna with Meat Sauce
Monday
Crescent Wrapped Drumsticks
Tuesday
Teriyaki Pork Roast
Wednesday
Homemade Manicotti
Thursday
Meatball Hashbrown Bake
Friday
Pork Chops over Rice
Saturday
BBQ Chicken Pizza
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 3
Sunday
Chili Beef with Sour Cream
Monday
Lemon Breaded Fried Chicken
Tuesday
Tuna Tetrazzini
Wednesday
Pork Casserole
Thursday
Potatoburgers with Gravy
Friday
Country Beef Rib Casserole
Saturday
Bacon Cheddar Chicken Patties
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 4
Sunday
Chili
Monday
Ham and Broccoli Dinner
Tuesday
Herbed Chicken Breast
Wednesday
Garlicky Pork with Basil
Thursday
Oven Fried Sesame Chicken
Friday
Red Beans and Rice
Saturday
Homemade Noodles with Chicken
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Beef Stroganoff
Makes 8 servings
- 4 tablespoons olive oil
- 2 tablespoons minced onions
- 2 pounds lean beef sirloin steaks, pounded and cut into 1-inch cubes
- 1/2 pound fresh mushrooms, sliced
- Fresh ground pepper
- 1 teaspoon (dash) nutmeg
- 1 cup low-fat sour cream
- 9 ounces uncooked noodles
1. In a large skillet over medium heat, heat the oil, add the onion and beef, and sauté for 5 minutes. Add the mushrooms, pepper, and nutmeg.
2. Reduce the heat to low and add the sour cream, stirring constantly until well blended.
3. Cook noodles in boiling water for 9 to 10 minutes. Drain. Place noodles on a serving dish and place beef mixture on top. Serve.
Chicken and Broccoli with Mushroom Sauce
Makes 4 servings
- 1 (10-ounce) box frozen broccoli
- 2 tablespoons reduced-calorie margarine
- 2 tablespoons flour
- 1 cup homemade chicken broth
- 1 can (4 oz.) sliced mushrooms, with liquid
- 2 cups (1 lb) cooked chicken, sliced
- 2 tablespoons chopped parsley
- 2 tablespoons bread crumbs
1. Cook broccoli according to package directions.
2. Mix margarine and flour together in saucepan. Cook briefly over medium heat. Blend in chicken broth, stirring constantly, until thickened and smooth. Sauce may be made in the microwave oven by combining ingredients and cooking on HIGH until thickened, stirring two or three times.
3. Stir in mushrooms and their liquid. Season to taste.
4. Place broccoli pieces in shallow pan.
5. Cover with sliced chicken and pour mushroom sauce over all.
6. Top with parsley and bread crumbs.
7. Bake at 375 for 15-25 minutes or until bubbly and brown on top.
Pizza Burgers
Makes 4 servings
- 1 pound ground beef
- 1 8-ounce can tomato sauce
- 1/4 cup pepperoni chopped (about 1 1/2 oz.)
- 3/4 teaspoon Italian seasoning dried crushed
- 1/2 cup mozzarella cheese shredded
- 4 hamburger buns
Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.
In a medium bowl, mix ground beef, 1/2 cup of the tomato sauce, pepperoni and 1/2 teaspoon of the Italian herbs until well blended. Shape mixture into four patties, each about 3/8 inch thick. Stir remaining 1/4 teaspoon Italian herbs into remaining 1/2 cup tomato sauce; set aside.
Broil patties for 7 minutes or until almost desired doneness (do not turn over). Top patties with remaining 1/2 cup tomato sauce and sprinkle with cheese. Broil 1 to 2 minutes longer or until cheese melts.
Serve on hamburger buns.
Pineapple Pork Chops
Makes 4 servings
- 4 pork chops 1/2 -inch thick
- 1/4 teaspoon salt
- Dash black pepper
- 2 to 3 tablespoons chili sauce
- 4 onions 1/8 -inch thick
- 1 tablespoon vegetable oil
- 1 8-ounce can pineapple slices in own juice
- Vegetable oil Additional
Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.
Slash fat on chops at 1-inch intervals to prevent curling. Brush both sides of chops with 1 tablespoon oil.
Broil for 8 minutes. Turn over. Sprinkle with salt and pepper. Brush with part of the chili sauce. Top each with an onion slice. Brush onion lightly with additional oil.
Drain pineapple, reserving juice. Place pineapple slices on broiler rack around chops. Broil chops and pineapple for 6 to 8 minutes or until pork is no longer pink along bone and is a light grey.
Place one pineapple slice on each onion slice. Baste with a small amount of reserved pineapple juice. Brush with chili sauce and serve.
Serve with seasoned rice or canned sweet potatoes and broccoli spears.
Busy Day Skillet Dinner
Makes 4 servings
- 1 pound ground beef
- 1 onion medium chopped
- 1 16-ounce can tomatoes cut up
- 2 cups water
- 2 cups egg noodles uncooked
- 1 tablespoon chili powder
- 2 teaspoons beef bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 8 1/2-ounce can corn whole kernel corn, drained
- 1 3 1/2-ounce can mushrooms sliced, drained
- 1/2 cup olives sliced (optional)
- Parmesan cheese grated
Brown ground beef in a deep heavy skillet or Dutch oven; add onion and cook until tender but not brown. Drain off excess fat. Add tomatoes with juice, water, noodles and seasonings; stir to moisten noodles. Cover; bring to a boil, then reduce heat and simmer for 15 minutes or until noodles are tender. Stir in corn, mushrooms and olives; heat thoroughly. Serve with Parmesan cheese.
Tuna Melt Pie
Makes 6 servings
- 1 cup water
- 3 eggs large
- 3/4 cup buttermilk baking mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 6 1/2-ounce can tuna chunk white packed in water, drained and flaked
- 4 to 6 ounces sharp cheddar cheese shredded (1 to 1 1/2 cups)
- 1 cup peas thawed and drained
Preheat oven to 400°. Lightly grease a 9-inch deep-dish pie plate.
Place water, eggs, baking mix, salt, and pepper in a blender container. Cover and blend at high speed 15 seconds, scraping down sides after 10 seconds. Pour batter into pie plate. Sprinkle tuna, cheese, and peas over batter. Using a fork, gently press tuna, cheese, and peas into batter.
Bake 35 to 40 minutes until a knife inserted in center comes out clean. Let stand 5 minutes before serving.
Brats over Creamy Potatoes
Makes 6 servings
- 1 tablespoon vegetable oil
- 6 fully cooked bratwurst (1 to 1 1/2 pounds)
- 1 package Betty Crocker scalloped potatoes
- 1 3/4 cups hot water
- 2 to 3 tablespoons white vinegar
- Paprika, if desired
1. Heat oil in 10-inch skillet over medium heat. Cook bratwurst in oil, turning occasionally, until brown; drain.
2. Mix potatoes, sauce mix and water in same skillet. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender.
3. Stir in vinegar; place bratwurst on potatoes. Cover and simmer about 5 minutes or until hot. Sprinkle with paprika.
Crazy Chicken
Makes 3 servings
- 6 chicken thighs small
- 3/4 cup apple jelly
- 3/4 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 12-ounce can of cherry cola
Remove skin from chicken thighs; rinse thighs and pat dry. Place in a 10-inch skillet; set aside.
In a medium bowl, stir jelly, dry mustard, salt and pepper until blended. Slowly stir in about 1 cup of the soda and mix well. Pour over chicken.
Cook chicken over high heat until mixture comes to a boil. Reduce heat to medium-high, cover and cook for 10 minutes. Baste thighs. Reduce heat to medium, cover and cook 15 minutes longer or until tender and no longer pink when cut along the bone, turning and basting several times. Add additional soda if sauce is too thick.
To serve, spoon sauce over thighs.
Serve with rice pilaf, Chinese pea pods and a fruit salad.
Beef Stew
- 2 pounds boneless beef chuck or stew meat cut in 1″ cubes
- 1/4 cup flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon paprika
- 4 carrots sliced
- 3 potatoes diced
- 2 onions chopped
- 1 celery stalk, sliced
- 2 teaspoons kitchen bouquet (optional)
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW (200 degrees) for 10 to 12 hours, or HIGH (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving.
Twenty Minute Cassoulet
Makes 8 servings
- 1 pound smoked kielbasa sausages or turkey sausage, cut in half lengthwise, sliced
- 1 cup sliced celery
- 1/2 cup chopped onions
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves, crushed
- 2 (15 1/2-ounce) cans great northern beans, drained, rinsed
- 1 (15-ounce) can light red kidney beans, drained, rinsed
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1 teaspoon brown sugar
- 1/4 cup sliced green onions
1. In nonstick Dutch oven or large saucepan, brown sausage over medium heat, stirring frequently. With slotted spoon, remove sausage; set aside.
2. Reserve 1/2 teaspoon drippings in Dutch oven. Add celery, onion, garlic, thyme and rosemary; cook and stir 5 minutes or until vegetables are crisp-tender.
3. Add cooked sausage and remaining ingredients except green onions. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated. Top each serving with sliced green onions.
Oven Chicken Cordon Bleu
Makes 4 servings
- 4 boneless skinless chicken breast halves
- 2 teaspoons Dijon style mustard
- 4 teaspoons chopped fresh chives
- 4 very thin slices cooked ham (about 3/4 ounce each)
- 4 very thin slices Swiss cheese (about 3/4 ounce each)
- 1 egg white
- 1 tablespoon water
- 1/3 cup cornflakes crumbs
- 1/4 teaspoon paprika
1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
2. Spread each chicken breast half with 1/2 teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast half with ham and cheese slice. Roll up, tucking ends inside.
3. In shallow bowl, combine egg white and water; beat slightly. Place corn flake crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in sprayed baking dish; sprinkle with paprika.
4. Bake at 375°F. for 25 to 30 minutes or until chicken is fork-tender and juices run clear.
Spinach Gnocchi
Makes 3 servings
- 1/2 cup all-purpose flour
- 1 (9-ounce) package frozen spinach in a pouch, thawed, squeezed to drain
- 1 cup mashed potatoes
- 3/4 cup soft bread crumbs
- 1 egg
- 1/4 teaspoon grated Parmesan cheese
- 1/8 teaspoon white peppers
- 1/8 teaspoon nutmeg
- 1 1/2 cups spaghetti sauce
1. In large bowl, combine flour and all ingredients except spaghetti sauce. Mix until mixture forms a smooth dough. Divide dough into quarters. Form each quarter into log 3/4 inch thick and 12 inches long. Cut each log into 1-inch pieces. If necessary, roll pieces lightly in additional flour to keep from sticking.
2. Heat oven to 325°F. Grease 12×8-inch (2-quart) baking dish. In large saucepan, bring 4 cups water to a boil. Reduce heat to low; drop dough pieces, a few at a time, into simmering water. Cook 4 minutes. Remove gnocchi with slotted spoon; place in greased baking dish. Repeat with remaining dough pieces.
3. Bake at 325°F. for 20 to 25 minutes or until thoroughly heated.
4. Meanwhile, heat spaghetti sauce. Serve sauce over gnocchi.
Busy Day Casserole
Makes 4 servings
- 1 onion medium chopped
- 1 green bell pepper chopped
- 2 tablespoons vegetable oil
- 1 pound ground beef extra-lean
- 1 1-pound can tomatoes
- 2 cups water
- 2 cups egg noodles uncooked
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 8-ounce can corn whole kernel corn, drained
- 1 4 1/2-ounce can mushrooms drained
- 1/2 cup olives sliced pitted, drained
- 1/4 cup parmesan cheese grated
1. n large skillet, sauté onion and green pepper in vegetable oil until tender.
2. Add meat and brown. Drain off excess grease.
3. Add tomatoes, water, noodles, and seasonings; stir to moisten noodles. Cover, bring to boil, and reduce heat.
4. Simmer 30 minutes or until noodles are tender.
5. Stir in corn, mushrooms, and optional olives. Heat thoroughly.
6. Serve sprinkled with Parmesan cheese.
Fettuccine with Breaded Chicken
Makes 4 servings
- 1 pound breaded chicken fillets
- 12 ounces uncooked fettuccine pasta
- 3/4 cup butter
- 1 cup whipping cream
- 1/4 teaspoon white peppers
- 1 1/4 cups grated parmesan cheese
- 2 teaspoons chopped fresh parsley, if desired
- 1/4 teaspoon nutmeg, if desired
1. Prepare breaded chicken fillets as directed on package.
2. Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
3. Meanwhile, melt butter in 6-quart Dutch oven over low heat. Stir in cream and pepper. Cook about 5 minutes or until mixture thickens slightly, stirring frequently.
4. Stir in Parmesan cheese; cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.
5. Slice chicken fillets and lay over top of fettuccine.
Shredded Pork Tacos
Makes 12 servings
- SHREDDED PORK
- 1 1/2 pounds boneless pork roast
- 1 cup chopped onions
- 1 (16-ounce) can whole tomatoes, undrained, cut up
- 2 to 3 jalapeno chiles, seeded, chopped
- 1 ancho chili, cut into pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Water
- TACOS
- 12 crisp corn taco shells
- 1 cup shredded lettuce
- 4 ounces (1 cup) shredded cheddar cheese
- 1/2 cup chopped seeded tomatoes
- 1/2 cup sour cream
- 1 avocado, peeled, chopped
1. In large saucepan, combine all shredded pork ingredients with enough water to cover pork. Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
2. Remove pork from liquid; reserve liquid. Strain cooked vegetables from cooking liquid; reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.
3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
Pepper Corned Beef Hash
Makes 4 servings
- 1 tablespoon oils
- 2 cups cubed cooked corned beef *
- 2 cups frozen hash brown potatoes
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped onions
- 1/4 teaspoon pepper
1. Heat oil in large nonstick skillet over medium heat until hot. Add all remaining ingredients; mix well.
2. Cook 10 to 15 minutes or until bell peppers are tender and mixture is thoroughly heated, stirring occasionally.
TIP:*One 12-oz. can corned beef, cubed, can be substituted for the corned beef.
Breaded Pork Chops
Makes 4 servings
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 1 egg, slightly beaten
- 1 to 2 teaspoons Worcestershire sauce
- 1/2 cup unseasoned dry bread crumbs
- 4 boneless pork loin chops
- 2 tablespoons vegetable oil
1. In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and Worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
2. In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5 to 7 minutes or until pork is no longer pink in center.
Party Chicken Fajitas
Makes 8 servings
- 1 1/2 teaspoons oils
- 1 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
- 1/2 large onion, sliced
- 1/2 large red bell pepper, sliced
- 1/2 teaspoon chili powder
- 2 tablespoons lime juice
- 8 (8 to 10-inch) flour tortillas
- 1 cup shredded lettuce
- 1/2 large tomato, chopped
- 1/2 cup salsa
- 1/2 cup guacamole
1. Heat oil in large skillet over medium-high heat until hot. Add chicken, onion and bell pepper; cook and stir 8 to 10 minutes or until chicken is no longer pink. Stir in chili powder and lime juice.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top each with lettuce, tomato, salsa and guacamole; roll up.
Sloppy Joes
Makes 6 servings
- 1 1/2 pounds lean ground beef or turkey
- 2/3 cup onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup green peppers, chopped
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon pepper
- 1 hamburger bun per serving
1. Microwave crumbled meat, onions, celery and green pepper on HIGH for 6 minutes, stirring twice. Drain.
2. Add rest of ingredients. Stir well.
3. Cover. Microwave on HIGH for 5-6 mnutes until hot.
4. Stir. Spoon onto buns or crusty rolls.
Honey Ribs and Rice
Makes 4 servings
- 2 pounds pork baby back ribs, extra lean
- 1 can condensed beef consommé
- 1/2 cup water
- 2 tablespoons maple syrup
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons barbecue sauce
- 1/2 teaspoon dry mustard
- 1 1/2 cups quick cooking brown rice
If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings. Combine remaining ingredients, except rice in crockpot; stir to mix. Add ribs. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. Remove ribs and keep warm. Turn crockpot to HIGH setting; add 1-1/2 cups quick cooking rice and cook until done.
Serve rice on warm platter surrounded by ribs.
Broccoli Chicken
Makes 2 servings
- 2 cups broccoli
- 2 boneless skinless chicken breast halves
- 1 green onion
- 1/4 teaspoon ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 egg
- 1/2 tablespoon sesame oil, to taste
- 1 teaspoon pepper, to taste
- SAUCE:
- 2 tablespoons chicken broth
- 1/2 tablespoon splenda
- 1 teaspoon rice cooking wine
- 1 teaspoon cornstarch, mixed with water
- 1/2 teaspoon salt
1. Cut the broccoli into small pieces and steam them for a few minutes. Slice the chicken breasts and cut the green onion to 1-inch long pieces. Marinate the chicken pieces with egg white, cooking wine, cornstarch and 1 teaspoon vegetable oil. Let it sit for at least 20 minutes.
2. Heat the oil to 300° F and stir-fry the chicken pieces for a short time. Remove the chicken and drain the oil.
3. Heat 1/2 tablespoon olive oil to 250° F and add the chicken broth, and splenda. Stir until the mixture is boiling. Quickly add the cornstarch with water in and follow with the chicken and broccoli. Stir a little and add a little sesame oil and black pepper.
Tender Meatballs in Mushroom Gravy
Makes 6 servings
- 1 pound beef lean ground
- 4 bread slices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dried minced onion
- 1 can golden mushroom soup
- 1/3 cup water
Pull apart bread into small, dime-size pieces. Combine ground beef, bread, salt, pepper, and minced onion in a large mixing bowl. Using a spoon, scoop out rounds of meat mixture, or shape into several round, 2-inch balls by hand. Brown meatballs in a hot skillet using a small amount of butter or oil. Turn them occasionally so all sides are browned. Place meatballs in a crockpot. Add soup and water. Cook on low for 6 to 12 hours, high for up to 6 hours.
Vegetable Lo Mein
Makes 8 servings
- 1 cup plus 2 Tbsp low-sodium chicken broth
- 2 cloves garlic, minced
- 1/4 cup minced scallion
- 2 teaspoons grated fresh ginger
- 2 peeled carrots, cut into 1/4-inch slices
- 3 stalks celery, cut on the diagonal into 1/4-inch slices
- 1/2 cup sliced mushrooms
- 1-1/2 cups broccoli florets
- 2 tablespoons dry sherry
- 1 tablespoon lite soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 pound cooked thin spaghetti noodles
1. In a large skillet or wok, heat 2 Tbsp of broth. Add garlic, scallions, and ginger and stir-fry for 30 seconds.
2. Add carrots, celery, and mushrooms and stir-fry for 5 minutes. Add broccoli and 1/2 cup of broth, cover, and steam for 5 minutes.
3. In a small bowl, combine the remaining 1/2 cup of broth with sherry, soy sauce, and sesame oil. Add cornstarch and mix well.
4. Remove cover, and add cornstarch mixture. Cook for 1 minute more, until mixture thickens. Toss in cooked noodles and mix well. Serve.
Stuffed Green Peppers
Makes 4 servings
- 1/3 cup uncooked regular long-grain white rice
- 2/3 cup water
- 4 large green bell peppers
- 1 pound ground beef
- 1/4 cup chopped celery
- 2 tablespoons chopped onions
- 1/2 teaspoon salt
- Dash pepper
- 1/4 cup ketchup
- 1 medium tomato, chopped
- 1 (8-ounce) can tomato sauce
- 1 teaspoon sugar
- 1/4 teaspoon dried basil leaves
- 1 ounce (1/4 cup) shredded cheddar cheese
1. Cook rice in water as directed on package.
2. Meanwhile, heat oven to 350°F. Cut tops from bell peppers; remove membrane and seeds. In large saucepan, bring enough water to cover peppers to a boil. Add peppers; cook over medium heat for 5 minutes. Drain; set peppers aside.
3. In large skillet, combine ground beef, celery and onion; cook 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
4. Add cooked rice, salt, pepper, ketchup and tomato; mix well. Spoon mixture into peppers. Place peppers in ungreased shallow baking pan.
5. In small bowl, combine tomato sauce, sugar and basil; mix well. Spoon half of sauce over peppers.
6. Bake at 350°F. for 30 to 40 minutes or until peppers are tender, spooning remaining sauce over peppers and sprinkling with cheese during last 5 minutes of baking.
Farmhouse Pork and Apple Pie
Makes 10 servings
- 1 pound sliced bacon, cut into 2-inch pieces
- 3 medium onions, chopped
- 3 pounds boneless pork , cubed
- 3/4 cup all-purpose flour
- Vegetable oil, optional
- 3 tart apples, peeled and chopped
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apple cider
- 1/2 cup water
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 5 tablespoons butter or margarine, divided
- Additional salt and pepper
- Snipped fresh parsley, optional
Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, sauté onions until tender; remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.
Chicken and Dumplings
Makes 6 servings
- 1 cup all-purpose flour
- 2 broiler-fryer chicken (about 3 pounds each), cut up
- 2 tablespoons vegetable oil
- 3 ribs celery, cut into 1-inch pieces
- 3 medium carrots, cut into 1-inch pieces
- 1/4 cup chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 8 to 12 cups water
- DUMPLINGS:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 eggs, beaten
- GRAVY:
- 1/4 cup all-purpose flour
- 1/2 cup water
Place flour in a bowl or bag; add the chicken pieces and dredge or shake to coat. In a large skillet, brown chicken in oil; drain. Place in an 8-qt. Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken is almost tender, about 45-50 minutes. Remove 1 cup of broth to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer for 15-20 minutes. Remove chicken and dumplings to a serving dish and keep warm. For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chicken and dumplings. Serve immediately. Editor’s Note: Any remaining chicken broth can be frozen for future use.
January 2010 Angel Food Menus and Shopping Lists
Please Note – January Angel Food Menus are delivered in February, so you will actually be using them throughout February.
The four weekly menus are based on the food items provided by Angel Food Ministries in December which include:
- 1.5 lb. Choice Beef Roast
- 2 lb. Baby Back Ribs
- 2.5 lb. IQF Split Chicken Breast
- 2 lb. Mac & Beef Dinner Entrée
- 1.5 lb. Fully Cooked All White
- Meat Breaded Chicken Breast Patties
- 1 lb. Lean Ground Beef
- 1 lb. Bratwurst with Cheese
- 1 lb. Frozen Sliced Carrots
- 1 lb. Frozen Whole Kernel Corn
- 8 ct. Frozen Heat & Serve Buttermilk Pancakes
- 10 ct. Whole Wheat Dinner Rolls
- 3 lb. or 4 ct. Large Russet Baking Potatoes
- 32 oz. 2% Shelf Stable Milk
- Dozen Eggs
- Dessert
Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.
These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com
Week 1
Sunday
Chili Con Carne
Monday
Blackened Chicken
Tuesday
Macaroni and Cheese Dinner Entrée
Wednesday
Roast of Beef
Thursday
Chicken and Dumplings
Friday
Farmhouse Pork and Apple Pie
Saturday
Stuffed Green Peppers
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 2
Sunday
Vegetable Lo Mein
Monday
Tender Meatballs in Mushroom Gravy
Tuesday
Broccoli Chicken
Wednesday
Honey Ribs and Rice
Thursday
Sloppy Joes
Friday
Party Chicken Fajitas
Saturday
Breaded Pork Chops
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 3
Sunday
Pepper Corned Beef Hash
Monday
Shredded Pork Tacos
Tuesday
Fettuccine with Breaded Chicken
Wednesday
Busy Day Casserole
Thursday
Spinach Gnocchi
Friday
Oven Chicken Cordon Bleu
Saturday
Twenty Minute Cassoulet
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 4
Sunday
Beef Stew
Monday
Crazy Chicken
Tuesday
Brats over Creamy Potatoes
Wednesay
Tuna Melt Pie
Thursday
Busy Day Skillet Dinner
Friday
Pineapple Pork Chops
Saturday
Pizza Burgers
Weekly Menu & Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Roast of Beef
Makes 4 servings
- 3 pounds beef chuck pot roast, brisket rump or pot roast
- 3 potatoes, pared and thinly sliced
- 3 carrots, pared and thinly sliced
- 2 onions, peeled and sliced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water
Brown meat in a skillet. Meanwhile, put vegetables in bottom of the crock pot. Salt & pepper the meat after browning and then put on top of veggies in pot. Add liquid. Cover and cook on LOW for 10 – 12 hours, HIGH 5 – 6 hours. Remove meat and veggies with slotted spoon or spatula and thicken juices for gravy. Prepare a smooth paste of 1/2 c. flour and 1/2 c. water. Pour it into the juices in the pot, stirring well. Turn pot on HIGH; when it comes to a boil, stir well and it is ready. May take about 15 mins. for juice to come to a boil. This is just enough time for your roast to ‘rest’ before slicing.
TO MAKE THE ROAST WITHOUT THE VEGGIES, Lightly flour and season the meat with salt and pepper. Brown in a heavy skillet. Place in crock pot with a packet of onion soup mix or beefy mushroom soup mix, adding 1/2 c. water when soup mix is used, or add 1 can Campbell’s French Onion Soup or Beefy Mushroom Soup or Golden Mushroom Soup or Creamy Onion Soup, adding just 1/4 c. water with the canned soups. Cover roast and cook on LOW for 10 hours, or on HIGH for 5 – 6 hours. Make gravy as directed for W/veggies. For 1 ½ pound roast, reduce cooking time by half.
Macaroni and Cheese Dinner Entrée
Makes 4 servings
- 1 2-pound package macaroni and cheese dinner entree
Prepare macaroni and cheese dinner entree as directed on package.
Blackened Chicken
Makes 8 servings
- 8 boneless skinless chicken breast halves
- 2 tablespoons salt
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons ground black pepper
- 1 tablespoon white peppers
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon paprika
- 1 1/2 cups butter, melted
1. Pound chicken breasts to about 1/3-inch thick.
2. Completely mix the seasoning mix ingredients in a small bowl.
3. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. Immediately place the fillet in a hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet. If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one.
4. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more.
5. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets.
Chili Con Carne
Makes 10 servings
- 4 pounds ground beef
- 3 tablespoons vegetable shortening
- 2 cups onions, chopped
- 2 cloves garlic, crushed
- 4 tablespoons chili powder
- 3 cubes beef bouillon, crushed
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon cumin, ground
- 1/2 teaspoon cayenne pepper
- 1/2 cup beef stock base
- 1 28-ounce can tomatoes
- 1 8-ounce can tomato paste
- 4 1-pound cans kidney beans
Heat shortening in skillet and brown beef, discard fat, combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on LOW 8-10 hours; HIGH 4-5 hours or AUTO 6-7 hours.
Angel Food Menus – 2010 Menus and Shopping Lists
Note – Angel Food boxes for the month are usually delivered toward the end of the month, so any given month’s menus are usually not posted until close to delivery time.
In Other Words… You will use February Menus throughout March, March Menus throughout April etc.
2010 Menus and Shopping Lists
February Menus and Shopping Lists (use in March – see note above)
January Menus and Shopping Lists (use in February – see note above)
Pesto Ravioli with Chicken
Makes 4 servings
- 2 teaspoons olive and vegetable oil
- 1 (15-ounce) package chicken tenders
- 3/4 cup chicken broth
- 1 (9-ounce) package refrigerated cheese-filled ravioli
- 3 small zucchini, cut into 1/4-inch slices
- 1 large red bell pepper, thinly sliced
- 1/4 cup refrigerated pesto
- Freshly grated Parmesan cheese, if desired
1. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet.
2. Add broth and ravioli to same skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli is tender. Stir in zucchini, bell pepper and chicken. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with cheese.
Sloppy Toms
Makes 4 servings
- 1 cup onions chopped
- 1/2 cup green bell peppers chopped
- 2 tablespoons butter or margarine
- 1 pound ground turkey
- 1 8-ounce can tomato sauce
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 4 hamburger buns
- Butter or margarine
1. In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent.
2. Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.
3. Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.
4. When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.
5. Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source.
6. Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.
Rigatoni Florentine
Makes 4 servings
- 1 10-ounce package spinach chopped
- 8 ounces rigatoni or other large macaroni
- 1/2 cup onions chopped
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup ham finely chopped cooked
- 1 1/2 teaspoons chicken bouillon
- 1/4 teaspoon black pepper
- Grated Romano cheese
Remove spinach from package. Place in a sieve under hot running water until thawed. Press spinach against sides of sieve with a rubber scraper to remove excess moisture; set aside.
Cook rigatoni according to package directions; drain, return to pot, cover and keep warm if necessary.
Meanwhile, in a 2-quart saucepan over medium heat, sauté onion in butter or margarine for 5 to 7 minutes or until beginning to brown. Stir in flour. Add milk. Stirring, bring to a boil.
Add spinach, ham, bouillon granules and pepper. Stirring, bring to a boil and boil for 3 to 5 minutes to blend flavors.
Place drained rigatoni or macaroni in a large serving dish. Pour sauce over; toss if desired. Sprinkle with Romano cheese and pass additional cheese.
Chicken in Plum Sauce
Makes 3 servings
- 6 chicken thighs small
- Unseasoned natural tenderizer
- 1/2 cup plum preserves
- 1/2 cup orange juice concentrate
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ginger ground
- 1/2 teaspoon dry mustard
- 1/8 teaspoon hot pepper sauce
- Green onion sliced
Remove skin from chicken thighs. Sprinkle chicken with tenderizer according to package directions.
In a small bowl, whisk plum preserves, orange juice, soy sauce, oil, ginger, mustard and hot pepper sauce until well blended.
Place chicken in a 10-inch skillet. Turn heat to high. Stir sauce and pour over chicken. Bring to a boil; reduce heat to medium-high, cover and simmer for 10 minutes. Reduce heat to medium, cover and cook 15 minutes longer or until tender and meat is not longer pink when cut along bone, turning several times. Add hot water if sauce gets too thick.
To serve, place chicken thighs on a platter; spoon sauce over and sprinkle with green onions. Garnish with a green onion brush if desired.
Baked Ham
- 1 ham (see notes below)
1. Allow 1/3 to 1/2 lb. per serving for bone-in ham and 1/4 to 1/3 lb. per serving for boneless ham. Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone.
2. Bake at 325°F. until meat thermometer registers 140°F., using “Timetable for Roasting Smoked Pork.”
3. To glaze baked ham, pour drippings from pan; discard drippings. If necessary, trim fat, leaving only a thin layer on ham. Score ham by cutting diamond shapes about 1/4 inch deep through fat. If desired, insert 1 whole clove in each diamond. Spoon desired glaze (Brown Sugar Glaze for Ham or Creamy Mustard Sauce, for example) over ham. Return to oven; bake an additional 15 to 20 minutes.
Bacon Cheeseburger Pizza
Makes 8 servings
- 1 loaf (1 pound) unsliced French bread
- 1 pound ground beef
- 1 medium onion chopped (1/2 cup)
- 1 jar (14 ounces) pizza sauce (any variety)
- 1 large tomato, seeded and chopped (1 cup)
- 8 slices bacon, crisply cooked and crumbled
- 2 cups finely shredded pizza cheese blend pizza cheese blend (mozzarella and Cheddar cheeses) (8 ounces)
1. Heat oven to 400°. Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet). Arrange on large ungreased cookie sheet.
2. Cook beef and onion in 10-inch skillet over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in pizza sauce. Spread beef mixture over bread. Sprinkle with tomato, bacon and cheese.
3. Bake 12 to 15 minutes or until pizza is hot and cheese is melted.
Chicken and Corn Bread Stuffing Casserole
Makes 4 servings
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 3/4 cup milk
- 1 (10-ounce) package frozen mixed vegetables, thawed and drained
- 1 medium onion, finely chopped (1/2 cup)
- 1/2 teaspoon ground sage or poultry seasoning
- 2 cups cooked chicken breasts from Baked Oregano Chicken – HMM, cut up, or 2 cups cut-up cooked chicken
- 1 1/2 cups corn bread stuffing mix
- 1/8 teaspoon pepper
- Paprika, if desired
1. Heat oven to 400°. Spray 3-quart casserole with cooking spray.
2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.
3. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center.
Crunchy Garlic Chicken
Makes 6 servings
- 2 tablespoons butter or margarine, melted
- 2 tablespoons milk
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon garlic powder
- 2 cups cornflakes cereal, crushed (1 cup)
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon paprika
- 6 boneless skinless chicken breast halves (about 1 3/4 pounds)
- 2 tablespoons butter or margarine, melted
1. Heat oven to 400°. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.
2. Mix 2 tablespoons butter, the milk, chives, salt and garlic powder in shallow bowl. Mix crushed cereal, parsley and paprika in another shallow bowl. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with 2 tablespoons butter.
3. Bake uncovered 30 to 35 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
Ravioli Sausage Lasagna
Makes 8 servings
- 1 1/4 pounds bulk sweet Italian sausages (or use hamburger or ground turkey)
- 1 (26-ounce) jar tomato sauce (any variety)
- 1 25-ounce bag to 27 1/2 ounce frozen cheese-filled ravioli pasta
- 2 1/2 cups shredded mozzarella cheese (10 ounces)
- 2 tablespoons grated Parmesan cheese
1. Heat oven to 350°. Cook sausage in 10-inch skillet over medium heat, about 8 minutes, stirring occasionally, until no longer pink; drain.
2. Spread 1/2 cup of the pasta sauce in ungreased rectangular pan, 13 x 9 x 2 inches. Arrange single layer of frozen ravioli over sauce; pour 1 cup pasta sauce evenly over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
3. Cover with aluminum foil and bake 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting.
Pork Roast and Vegetables with Brown Gravy
Makes 8 servings
- 1 (2-pound) boneless pork loin roast
- 1 small onion, thinly sliced
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 (14 1/2-ounce) can ready-to-serve beef broth
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 pound fresh baby carrots
- 8 small red potatoes, unpeeled, quartered
- 1 tablespoon water
- 4 teaspoons cornstarch
1. Heat oven to 325°F. With sharp knife, make 6 horizontal cuts down center of roast, each 2 inches long and 2 inches deep. Stuff each cut with slices of onion; reserve any remaining onion. Place roast in ovenproof Dutch oven.
2. In small bowl, combine parsley, marjoram, rosemary and crushed red pepper flakes; sprinkle evenly over top of roast. Insert meat thermometer into thickest part of roast without touching fat. Pour broth around roast.
3. Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast; cover. Bake at 325°F. for 1 3/4 to 2 hours or until meat thermometer registers 160°F.
4. Remove roast from Dutch oven; place on serving platter. With slotted spoon, remove vegetables and arrange around roast; cover to keep warm.
5. Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes or until reduced to half. Remove and discard bay leaf.
6. In small bowl, combine water and cornstarch; blend until smooth. Add to pan juices; cook and stir until mixture is bubbly and thickened. (If desired, gravy can be strained.) Serve gravy with roast and vegetables.
Chicken Alfredo Pot Pie
Makes 6 servings
- 1 (11-ounce) can refrigerated soft bread sticks
- 1 (16-ounce) jar Alfredo pasta sauces
- 1/3 cup milk
- 1 (1-pound) bag frozen broccoli, cauliflower and carrots, thawed and drained
- 2 cups cut-up cooked chicken
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
1. Heat oven to 375°. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 x 9 x 2 inches.
3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.
4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.
Double Wrapped Turkey Tacos
Makes 5 servings
- 1 pound ground turkey or ground beef
- 1 cup salsa
- 10 taco shells
- 1 (6-ounce) container frozen avocado dip, thawed, or 1 cup refried beans, heated
- 10 flour tortillas (6 inches in diameter)
- 1 cup shredded cheddar cheese (4 ounces)
- Shredded lettuce
- 1 large tomato, chopped (1 cup)
1. Cook turkey in 10-inch skillet over medium heat, about 5 minutes, stirring occasionally, until no longer pink; drain. Stir in salsa; reduce heat. Simmer uncovered 5 to 10 minutes to blend flavors.
2. Heat taco shells as directed on package. Spread about 1 tablespoon avocado dip over each tortilla to within 1 inch of edge. Place taco shell on avocado dip in center of tortilla. Wrap flour tortilla up sides of taco shell.
3. Sprinkle cheese into taco shells. Spoon turkey mixture into taco shells. Top with lettuce and tomato. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go.
Chicken Fajita Casserole
Makes 3 servings
- 1 tablespoon oils
- 1 pound boneless, skinless chicken breast, cut in strips
- 2 teaspoons taco seasoning mix
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/2 cup onions, thinly sliced
- 1 cup red bell peppers, cut in strips
- 1/2 cup salsa
- 8 ounces Monterey Jack cheese, shredded
1. Preheat broiler.
2. Brown chicken in oil, and stir in seasonings. When chicken is done, remove from pan.
3. Add onions and red peppers (or green) and cook for a few minutes until crisp-tender.
4. Put chicken into casserole dish and top with onions and peppers.
5. Spread salsa on top and sprinkle with cheese. Put under the broiler for a few minutes until the cheese is bubbly and melted.
Savory Beef Stew
Makes 6 servings
- 1 cup sun-dried tomatoes (not in oil)
- 1 1/2 pounds beef stew meat
- 1 medium onion, cut into 8 wedges
- 1 1/2 teaspoons seasoned salt
- 1 dried bay leaf
- 2 cups water
- 2 tablespoons all-purpose flour
- 12 small new potatoes (1 1/2 pounds), cut in half
- 1 (8-ounce) bag baby carrots (about 30)
1. Heat oven to 325°. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain and coarsely chop.
2. Mix tomatoes, beef, onion, seasoned salt and bay leaf in ovenproof 4-quart Dutch oven. Mix water and flour; stir into beef mixture. Cover and bake 2 hours, stirring once.
3. Stir in potatoes and carrots. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender. Remove bay leaf.
Wine Marinated Country Style Ribs
Makes 6 servings
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed
- 1 clove garlic, finely chopped
- 1/2 cup dry red wine or grape juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds pork loin country-style ribs, cut into serving pieces
1. Heat oil in 1 1/2-quart saucepan over medium heat. Cook rosemary and garlic in oil, stirring frequently, until garlic is golden; remove from heat. Stir in wine, sugar, salt and pepper.
2. Place pork in glass dish. Pour wine mixture over pork; turn to coat. Cover and refrigerate 4 hours, turning pork occasionally.
3. Prepare grill, arranging charcoal around edge of firebox. Place drip pan under grilling area.
4. Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan and 4 to 5 inches from medium coals 1 hour 10 minutes, turning occasionally and brushing with marinade, until pork is tender and no longer pink in center. Discard remaining marinade.
Steak Bake
Makes 6 servings
- 1 pound beef sirloin steaks, about 1/2 inch thick
- 1/4 cup Original Bisquick®
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 (16-ounce) bag frozen green beans, potatoes, onions and red peppers (or other combination), thawed
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1/4 cup water
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons molasses
- 1 cup Original Bisquick®
- 1/3 cup milk
- 1/4 teaspoon ground mustard
- 1 egg
- 1 tablespoon sesame seeds, if desired
1. Heat oven to 400°. Cut beef into 1-inch pieces. Mix beef, 1/4 cup Bisquick and the pepper until beef is coated. Heat oil in 10-inch nonstick skillet over medium heat. Cook beef in oil, stirring occasionally, until brown.
2. Mix beef, vegetables, tomatoes, water, soy sauce and molasses in ungreased rectangular baking dish, 13 x 9 x 2 inches. Bake uncovered 15 minutes; stir.
3. Stir 1 cup Bisquick, the milk, mustard and egg until blended. Drop dough by 6 spoonfuls onto beef mixture. Sprinkle sesame seed over dough. Bake uncovered 20 to 25 minutes or until biscuits are golden brown.
Baked Chicken and Rice
Makes 6 servings
- 2 1/2- to 3- pound cut-up broiler-fryer chicken
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 1/2 cups chicken broth
- 1 cup uncooked regular long grain rice
- 1 medium onion, chopped (about 1/2 cup)
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/8 teaspoon ground turmeric
- 1 bay leaf
- 2 cups shelled fresh green peas *
- Pimiento strips
- Pitted ripe olives
1. Heat oven to 350°.
2. Place chicken, skin sides up, in ungreased rectangular baking dish, 13 x 9 x 2 inches. Sprinkle with salt, paprika and pepper. Bake uncovered 30 minutes.
3. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken. Cover with aluminum foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Remove bay leaf. Top with pimiento strips and olives.
Stuffed Pork Chops
Makes 4 servings
- 1/3 cup chopped celery (with leaves)
- 3 tablespoons finely chopped onions
- 1/4 cup (1/2 stick) margarine or butter
- 2 1/4 cups soft bread cubes (about 4 slices bread)
- 1/2 teaspoon salt
- 1/4 teaspoon rubbed sage
- 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 4 pork loin chops, about 1 inch thick (with pockets cut into chops)
- 2 tablespoons vegetable oil
- 1/4 cup apple cider or juice
1. Cook and stir celery and onion in margarine in 2-quart saucepan over medium heat, stirring frequently, until celery is tender; remove from heat. Stir in bread cubes, salt, sage, thyme and pepper.
2. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of pork.
3. Fry in oil in 10-inch skillet over medium heat until brown on both sides, about 15 minutes; drain. Add apple cider; reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving.
Beef Goulash
Makes 6 servings
- 1 1/2 pounds ground beef
- 1 medium onion, chopped
- 1 stalk celery, sliced
- 1 (16-ounce) can stewed tomatoes
- 1 tomato can (2 cups) water
- 1 (7-ounce) package uncooked elbow macaroni (1 1/2 cups)
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain. Stir in remaining ingredients.
Cover and bake in 350° oven until liquid is absorbed and goulash is hot, about 40 minutes; stir.
Turkey Vegetable Soup
Makes 10 servings
- 8 cups turkey broth or chicken broth
- 2 cups carrots cubed
- 3 tomatoes peeled, seeded, and chopped
- 1 onion chopped
- 1/2 cup celery sliced
- 1/2 cup white rice or barley
- 6 cups assorted fresh vegetables
- 1 teaspoon oregano dried leaves, crushed, or ground oregano
- 1 teaspoon sage dried leaves, crushed, or ground sage
- Salt and hot pepper sauce to taste
- 1 1/2 cups turkeys diced cooked
Place broth in large Dutch oven or kettle. Add carrots, tomatoes, onion, celery, and rice or barley. Bring to boil, reduce heat, and simmer for 20 minutes, covered. Add fresh vegetables and seasoning; bring to boil, cover, and simmer for 30 to 40 minutes or until vegetables are tender. Add turkey last 20 minutes of cooking time. Taste for additional seasoning.
Lemon Pepper Steak
Makes 4 servings
- 4 T-bone or New York strip beef steaks (1 inch thick)
- Lemon pepper seasoning to taste
Sprinkle steaks with lemon pepper.
Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes per side or until the steaks reach desired doneness.
Cheesy Chilada Casserole
Makes 8 servings
- 1 pound ground beef
- 1 green bell pepper, medium, diced
- 1 onion medium, chopped
- 1 clove garlic minced
- 1 16-ounce can pinto beans, drained
- 1 15-ounce can tomato sauce
- 1 cup picante sauce
- 1 teaspoon cumin powder
- 1/2 teaspoon salt
- 12 corn tortillas
- 2 cups Monterey jack cheese, shredded
Brown meat (lean ground pork may be substituted for beef) with green pepper, onion, and garlic in 10-inch skillet; drain. Add beans, tomato sauce, Picante Sauce (see recipe in this cookbook), cumin, and salt; simmer 15 minutes.
Spoon small amount of meat mixture into 9x13x2-inch baking dish or pan, spreading to coat bottom of dish. Top with 6 tortillas, overlapping as necessary. Top with half remaining meat mixture; sprinkle with 1 cup cheese. Cover with remaining tortillas, overlapping to cover cheese; top with remaining meat mixture. Cover tightly with aluminum foil; bake at 350 degrees F. for 20 minutes. Remove foil; top with remaining cheese. Continue baking, uncovered, 5 minutes.
Let stand 10 minutes before cutting. Top with lettuce, sour cream, and tomato, if desired, and serve with additional Picante Sauce.
Pork Chow Mein
Makes 6 servings
- 1 pound boneless pork loin
- 2 cloves garlic, minced
- 4 tablespoons soy sauce, divided
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1/2 to 1 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 cup chopped onions
- 1 cup coarsely chopped cabbage
- 1 cup coarsely chopped fresh spinach
- Hot cooked rice, optional
Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2-4 hours.
Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside.
Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry 3-4 minutes. Add onion, cabbage and spinach; stir-fry 2-3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3-4 minutes.
Serve immediately over rice if desired.
Cheeseburger & Fries Casserole
Makes 6 servings
- 2 pounds ground beef
- 1 (10 3/4-ounce) can golden mushroom soup
- 1 (10 3/4-ounce) can Cheddar cheese soup
- 1 (20-ounce) package French fries, frozen potatoes
Brown ground beef; drain. Stir in soups and pour into an ungreased 13″ x 9″ baking dish; arrange French fries on top.
Bake, uncovered, at 350 degrees for 50 to 55 minutes.
Pork Stuffed with Corn Bread Dressing
Makes 8 servings
- 1/4 cup boiling water
- 1/4 cup raisins
- 2 slices bacon, cut up
- 1/2 cup diced celery
- 2 tablespoons diced onions
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2-1/2 cups corn bread crumbs
- 6 center cut pork chops (1-1/4 inches thick) or 1 pork blade roast (3 to 4 pounds), boned for stuffing
Pour water over raisins; set aside.
In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat.
In a medium bowl, combine egg, salt, pepper and bacon and raisin mixtures. Stir in crumbs; toss lightly.
If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan.
Bake at 375° for 40-50 minutes or until the meat is no longer pink.
If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Insert meat thermometer into center of meat. Roast at 325° for 1-3/4 to 2-1/4 hours or until the thermometer registers 160° for medium-well or 170° for well-done. Cover and let stand 10 minutes before carving.
Fish Sticks Marinara
Makes 6 servings
- 2 (10-ounce) packages frozen broccoli spears, thawed and drained
- 1 tablespoon olive oil or vegetable oil
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon chopped garlic
- 12 frozen breaded fish sticks
- 1 (15-ounce) container marinara sauce or 2 cups tomato pasta sauce (any variety)
- 1/4 cup shredded Parmesan cheese
- 6 slices (1 ounce each) mozzarella cheese
1. Heat oven to 350°. Arrange broccoli in ungreased square baking dish, 8 x 8 x 2 inches. Drizzle with oil; sprinkle with basil and garlic.
2. Place fish on broccoli. Spoon marinara sauce over fish. Sprinkle with Parmesan cheese. Arrange mozzarella cheese on top.
3. Bake uncovered about 30 minutes or until heated through.
Chicken with Cream Sauce
Makes 4 servings
- 4 tablespoons olive oil
- 2 whole boneless, skinless chicken breasts, halved
- 3 tablespoons flour
- 1/2 cup low-sodium chicken broth
- 1 cup low-fat sour cream
- 3/4 cup white wine
- 2 teaspoons lemon zest
- 1/2 teaspoon lemon pepper seasoning
- 1/2 cup sliced mushrooms
- 4 sprigs parsley
1. Place 2 Tbsp of oil in a shallow baking pan; place chicken breasts in oil and bake at 350 degrees for 15 minutes.
2. Place remaining 2 Tbsp of oil and flour in a saucepan and blend well. Add broth and continue stirring until mixture is smooth. Add sour cream, wine, lemon rind, and lemon pepper. Stir until well blended.
3. Remove chicken from oven and turn. Cover with mushrooms and pour sauce on top. Continue baking uncovered for 20 minutes or until tender. Transfer to a platter and garnish with parsley.
Marvelous Meat Loaf
Makes 8 servings
- 1/2 pound ground veal
- 1/2 pound ground pork
- 3/4 cup bread crumbs (to further reduce sodium, see recipe, for homemade version)
- 1 cup skim milk
- 1 egg substitute equivalent
- 1 medium onion, chopped (for variety, add 1/4 cup shredded carrot, 2 Tbsp chopped green pepper, and/or 1/4 cup sliced celery)
- 1 (14 1/2-ounce) can stewed tomatoes
1. In a large bowl, combine all ingredients except tomatoes. Place into loaf pan, and pour tomatoes over the top.
2. Bake at 350 degrees for 1 hour. Remove from oven, drain fat, slice, and serve.
December 2009 Angel Food Menus and Shopping Lists
Please Note – December Angel Food Menus are delivered in January, so you will actually be using them throughout January.
The four weekly menus are based on the food items provided by Angel Food Ministries in December which include:
- 2 lb. New York Strip Steaks (4 x 8 oz.)
- 1.5 lb. Boneless Pork Roast
- 1 lb. Chicken Breast Fajita Strips
- 1 lb. Lean Ground Beef
- 1.5 lb. All White Meat Chicken Tenders
- 1 lb. Bake or Fry Fish Sticks (32 count)
- 1 lb. Hickory Smoked Center Cut Ham
- 1 lb. Frozen Baby Lima Beans
- 1 lb. Frozen Green Beans
- 2 lb. French Fries
- 2 lb. bag Fresh Apples
- 10 ct. Flour Tortillas
- 32 oz. 2% Shelf Stable Milk
- Dozen Eggs
- Dessert
Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.
These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com
Week 1
Sunday
Marvelous Meat Loaf
Monday
Chicken with Cream Sauce
Tuesday
Fish Sticks Marinara
Wednesday
Pork Stuffed with Corn Bread Dressing
Thursday
Cheeseburger & Fries Casserole
Friday
Pork Chow Mein
Saturday
Cheesy Chilada Casserole
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 2
Sunday
Lemon Pepper Steak
Monday
Turkey Vegetable Soup
Tuesday
Beef Goulash
Wednesday
Stuffed Pork Chops
Thursday
Baked Chicken and Rice
Friday
Steak Bake
Saturday
Wine Marinated Country Style Ribs
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 3
Sunday
Savory Beef Stew
Monday
Chicken Fajita Casserole
Tuesday
Double Wrapped Turkey Tacos
Wednesday
Chicken Alfredo Pot Pie
Thursday
Pork Roast and Vegetables with Brown Gravy
Friday
Ravioli Sausage Lasagna
Saturday
Crunchy Garlic Chicken
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 4
Sunday
Chicken and Cornbread Stuffing Casserole
Monday
Bacon Cheeseburger Pizza
Tuesday
Baked Ham
Wednesday
Chicken in Plum Sauce
Thursday
Rigatoni Florentine
Friday
Sloppy Toms
Saturday
Pesto Ravioli with Chicken
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Home Style Chicken Dinner
Makes 4 servings
- 1 tablespoon butter or margarine
- 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, if desired
- 3/4 cup water
- 1 envelope (.87 ounce) chicken gravy mix
- 1 (14-ounce) bag frozen baby whole potatoes, broccoli, carrots, baby corn and red bell peppers strips
- 1 (4 1/2-ounce) jar sliced mushrooms, drained
- Chopped fresh chives or parsley, if desired
1. Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2. Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potato are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.
3. Serve vegetable and gravy mixture over chicken. Sprinkle with chives.
Rigatoni Pizza Stew
Makes 4 servings
- 1 pound Italian sausage links, cut into 1/4-inch slices
- 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
- 1 (14 1/2-ounce) can beef broth
- 1 cup water
- 1/4 cup Italian-style tomato paste
- 1 medium onion, coarsely chopped (1/2 cup)
- 2 medium carrots, cut into 1/2-inch slices (1 cup)
- 1 1/2 cups uncooked rigatoni pasta (4 1/2)
- 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
- 1/2 cup shredded mozzarella cheese (2 ounces)
1. Spray 4-quart Dutch oven with cooking spray. Cook sausage in Dutch oven over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.
2. Stir tomatoes, broth, water, tomato paste, onion and carrots into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until carrots are tender.
3. Stir in pasta and zucchini. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Serve topped with cheese.
Tarragon Chicken
Makes 4 servings
- 3 chicken breasts, skinless, halves
- 3 zucchini, small, halved, cut into 2″ pieces
- 4 ounces mushrooms, small
- 3 carrots, cut into 1/4″ slices
- 1/2 teaspoon paprika
- 1/4 cup butter or margarine, melted
- 1 tablespoon lemon juice
- 1 teaspoon tarragon, dried
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Place chicken breasts in freezer bag. Combine vegetables in a separate freezer bag. Attach to chicken with tape. Label and freeze
When ready to prepare, arrange thawed chicken, meat side up, in a greased 9x13x2″ baking dish. Sprinkle with paprika. Arrange frozen vegetables around and over chicken. Combine remaining ingredients; drizzle over chicken and vegetables. Cover and bake at 350F for 50-60 minutes or until chicken is done.
Turkey Pasta Casserole
Makes 4 servings
- 3/4 cup uncooked small pasta shells or elbow macaroni
- 1 pound ground chicken or turkey
- 2 cups frozen mixed vegetables (from 1-pound bag)
- 1 (15-ounce) can Italian-style tomato sauce
- 3/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
1. Heat oven to 400°. Cook pasta as directed on package. While pasta is cooking, cook chicken in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain.
2. Spoon chicken into ungreased 2-quart casserole. Stir in frozen vegetables, tomato sauce, pasta, garlic salt and pepper.
3. Cover and bake about 30 minutes or until vegetables are tender. Stir; sprinkle with cheese.
Mac and Beef Dinner Entrée
Makes 4 servings
- 1 2-pound package mac and beef dinner entree
Prepare mac and beef dinner entree as directed on package.
No-Wok Stir-Fry
Makes 4 servings
- 1 8-ounce can pineapple chunks or tidbits in own juice Water
- 1/4 cup cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 teaspoon chicken bouillon
- 1 teaspoon ginger ground
- 2 cloves garlic minced
- 1 pound broiler-fryer chicken skinned
- 6 cups fresh or frozen vegetables of your choice, such as broccoli, cauliflower, carrots, onions, zucchini, mushrooms, cabbage or water chestnuts
- 2 teaspoons sesame seeds
- Additional vegetable oil (optional)
- 1/4 cup almonds toasted, cashews or peanuts (optional)
- White rice Hot cooked, or noodles
Drain pineapple juice into a glass measuring cup. Add enough water to measure 1 cup liquid. Set pineapple aside. Pour liquid into a shallow 1 1/2- or 2-quart dish. Add vinegar, brown sugar, cornstarch, 2 tablespoons of the oil, soy sauce, catsup, bouillon granules, ginger and garlic. Stir until blended.
Cut chicken into bite-size strips. Add to marinade, stirring to coat. Let stand while preparing vegetables.
Cut or slice tender vegetables into 1- to 1 1/2 -inch pieces. Longer cooking vegetables such as broccoli, cauliflower and carrots should be cut in smaller pieces.
In a 10- or 12-inch skillet over medium-high heat, heat remaining 2 tablespoons oil until very hot. Using a slotted spoon, remove chicken from marinade; reserve marinade. Place chicken and sesame seeds in hot skillet. Cook and stir for 1 to 2 minutes or until center of chicken pieces are no longer pink. Remove to a plate; keep warm. Add additional oil to skillet if necessary. Stir-fry vegetables until partially tender. Add 1/4 cup water, cover and steam for 2 minutes.
Add reserved marinade and pineapple to skillet. Stirring, bring to a boil and boil until thickened. Return chicken to skillet and stir gently until heated through. Sprinkle with nuts.
Serve with rice or noodles.
Country Chicken Breasts
Makes 6 servings
- 1 cup carrots thinly sliced
- 2 tablespoons butter or margarine
- 1/4 cup green onions sliced
- 2 tablespoons flour
- 1 1/2 cups chicken broth or bouillon
- 1/2 cup whipped cream
- 2 tablespoons sherry
- 1/8 teaspoon black pepper
- 6 chicken breasts boneless
- 2 ounces ham cooked, cut in thin strips
In a 10-inch skillet over medium heat, sauté carrots in butter or margarine for 5 minutes or until crisp-tender. Add green onions and sauté for 30 seconds or until limp.
Sprinkle flour over vegetables and stir until blended. Add broth or bouillon, cream, sherry and pepper. Stirring, bring to a boil and boil for 5 minutes or until thickened and slightly reduced.
Remove skin from chicken breasts. Place chicken in skillet. Reduce heat to low, cover and simmer for 5 minutes. Turn chicken over; cover and cook 3 to 5 minutes longer or until firm in the thickest part and no longer pink in the center.
Transfer chicken to a warm platter; cover with some of the sauce. Garnish with ham and serve remaining sauce separately.
California Pizza
Makes 8 servings
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic or onion powder
- 1/8 teaspoon pepper
- 2 cups Original Bisquick®
- 1/2 cup cold water
- 1 1/2 cups shredded Monterey Jack-Colby cheese (6 ounces)
- 2 cups cut-up cooked chicken
- 1/2 cup sliced ripe olives
- 1 medium avocado, sliced
1. Heat oven to 425°. Grease 12-inch pizza pan. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside.
2. Mix Bisquick and cold water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Sprinkle
1/2 cup of the cheese over dough. Spread tomato sauce over cheese. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.
Sloppy Joe Bake
Makes 6 servings
- 1 pound ground beef
- 1 (15-ounce) can Original-Style sloppy joe sauce
- 2 cups Original Bisquick®
- 1/2 cup milk
- 2 tablespoons margarine or butter, softened
- 1 egg
- 4 slices process American cheese, cut diagonally in half
1. Heat oven to 375°. Grease round pan, 9 x 1 1/2 inches. Make beef and sloppy joe sauce as directed on can.
2. Stir Bisquick, milk, margarine and egg until soft dough forms. Spread dough in bottom and up side of pan to within 1/4 inch of rim. Spoon beef mixture evenly over dough.
3. Bake uncovered 25 minutes. Arrange cheese triangles on beef mixture. Bake about 5 minutes or until cheese is melted.
Hawaiian Beans and Franks
Makes 7 servings
- 6 slices bacon
- 1/2 cup onions chopped
- 2 16-ounce cans pork and beans
- 1 pound hot dogs diagonally cut in 1-inch pieces
- 1 15-ounce can pineapple tidbits drained and juice reserved
- 1/2 cup brown sugar packed
- 1/2 cup chili sauce
- 3 tablespoons bourbon whiskey or reserved pineapple juice
- 1 tablespoon instant coffee
Preheat oven to 400°.
In a 10-inch skillet over medium-high heat, fry bacon until crisp. Remove bacon, drain on paper towels and crumble; set aside. Discard all but 2 tablespoons of the drippings.
Add onion and sauté until tender. With a slotted spoon, remove onion from skillet and place in a 2-quart baking dish.
To baking dish, add pork and beans, frankfurters, pineapple, brown sugar, chili sauce, bourbon or pineapple juice, and coffee granules. Gently stir to thoroughly mix ingredients. Sprinkle with bacon.
Bake for 50 minutes or until beans are bubbly and juice has thickened.
Chicken Fried Rice Skillet Meal
Makes 4 servings
- 1 package Chicken Fried Rice Skillet Meal
Prepare and serve Chicken Fried Rice Skillet Meal as directed on package.
Casserole Mexicana
Makes 6 servings
- 1 cup celery chopped
- 1/2 cup green bell peppers diced
- 1/2 cup onions chopped
- 1 tablespoon vegetable oil
- 1 pound ground beef or ground raw turkey
- 1 to 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 1 14 1/2-ounce can tomatoes whole, cut up and juice reserved
- 1/2 cup yellow cornmeal
- 1 8-ounce can corn whole kernel corn, drained
- 1 3 1/4-ounce can olives pitted, drained and chopped
- 1/2 cup cheddar cheese shredded
Preheat oven to 350°.
In a large non-stick skillet over medium-high heat, sauté celery, green pepper and onion in hot oil for 8 minutes or until crisp-tender. Crumble ground beef or turkey into skillet. Cook and stir until meat is no longer pink. Spoon off excess fat. Sprinkle meat mixture with chili powder and garlic salt and stir.
Meanwhile, in a medium saucepan over medium heat, cook and stir tomatoes with juice and cornmeal until very hot and thickened; remove from heat. Stir cornmeal mixture, corn and olives into skillet until blended. Spoon into a deep 1 1/2 -quart baking dish.
Bake for 25 minutes or until very hot in center. Sprinkle with cheese and bake 5 minutes longer or until cheese melts.
Fish Stick Supper
Makes 6 servings
- 1 12-ounce package frozen shredded hash brown potatoes thawed
- 4 eggs
- 2 cups milk
- 1 tablespoon dried minced onion
- 1 tablespoon fresh dill (or 1 t. dried dill weed)
- 1 1/4 teaspoons seasoned salt
- 1/8 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 12-ounce package frozen breaded fish sticks (approx. 18)
1. Break apart hash browns with a fork; set aside.
2. In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese.
3. Transfer to a greased 11×7 inch baking dish. Arrange fish sticks over the top. Bake, uncovered, at 350 degrees for 50 minutes or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting.
Pineapple Pork Chops
Makes 4 servings
- 4 pork chops 1/2 -inch thick
- 1/4 teaspoon salt
- Dash black pepper
- 2 to 3 tablespoons chili sauce
- 4 onions 1/8 -inch thick
- 1 tablespoon vegetable oil
- 1 8-ounce can pineapple slices in own juice
- Vegetable oil Additional
Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.
Slash fat on chops at 1-inch intervals to prevent curling. Brush both sides of chops with 1 tablespoon oil.
Broil for 8 minutes. Turn over. Sprinkle with salt and pepper. Brush with part of the chili sauce. Top each with an onion slice. Brush onion lightly with additional oil.
Drain pineapple, reserving juice. Place pineapple slices on broiler rack around chops. Broil chops and pineapple for 6 to 8 minutes or until pork is no longer pink along bone and is a light grey.
Place one pineapple slice on each onion slice. Baste with a small amount of reserved pineapple juice. Brush with chili sauce and serve.
Serve with seasoned rice or canned sweet potatoes and broccoli spears.
Beef-Bean Enchiladas
Makes 4 servings
- 1 1/2 pounds ground beef
- 1 onion medium chopped
- 1 16-ounce can refried beans
- 1 cup olives pitted, quartered
- 1/3 cup taco sauce canned or bottled
- 1 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 10-ounce cans red enchilada sauce
- Vegetable oil
- 12 corn tortillas
- 3 cups cheddar cheese shredded
Crumble ground beef in a skillet; add onion. Sauté until meat is browned and onion is tender. Drain off excess fat. Stir in beans, olives, taco sauce, salt and garlic powder; heat until bubbly. Heat enchilada sauce; pour half the sauce into an ungreased 3-quart oblong baking dish.
In a small skillet, heat about 1/4 inch of oil. Dip tortillas, one at a time, in hot oil to soften; drain quickly. Place about 1/3 cup of the beef filling on each tortilla; roll to enclose filling. Place seam-side down in baking dish. Pour remaining enchilada sauce over the filled tortillas and cover with shredded cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until heated thoroughly and cheese is melted.
To serve: Top each serving with sour cream combined with canned or bottled green chili salsa. Garnish with sliced pitted ripe olives.
Pork and Rice Casserole
Makes 4 servings
- 1 cup onions finely chopped
- 2 cloves garlic minced
- 1/2 cup green bell peppers minced
- 3 tablespoons olive oil
- 1 cup white rice uncooked
- 1 1/2 cups mushrooms sliced fresh (about 4 ounces)
- 2 cups turkey broth or chicken broth
- 1 1/2 cups pork steaks cubed cooked
- 1/2 cup tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon coriander ground
- 1/4 teaspoon cumin ground
- 1/4 teaspoon turmeric ground
- Freshly ground pepper to taste
- 1 10-ounce package peas thawed
Heat oven to 350° F.
In large skillet, sauté onion, garlic, and green pepper in olive oil for 5 minutes. Add rice and cook, stirring, for 5 minutes or until rice becomes milky and opaque. Add mushrooms and cook 5 minutes. Stir in broth, pork, tomato sauce, salt, coriander, cumin, turmeric, and pepper to taste. Bring to a boil and spoon into a well-greased shallow 1 1/2 to 2-quart casserole; cover and bake for 30 minutes. Remove from oven and stir in peas. Cover, return to oven, and bake for 10 to 15 minutes longer until peas are cooked and moisture is absorbed.
Oven-Fried Sesame Chicken
Makes 4 servings
- 2 tablespoons sesame seeds
- 1/2 cup crackers crumbs
- 1/2 teaspoon dried tarragon leaves
- 1/4 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1 egg large
- 2 tablespoons water
- 1/8 teaspoon salt
- Dash black pepper
- 4 chicken drumsticks and thighs (about 2 1/2 lb. total)
- 1/4 cup vegetable oil
1. Preheat oven to 375°.
2. In a small skillet over medium-high heat, cook sesame seeds until golden brown, stirring occasionally. Set aside to cool slightly.
3. In a shallow dish, mix cracker crumbs, sesame seeds, tarragon, garlic salt, and 1/8 teaspoon pepper; set aside.
4. In a second shallow dish, beat egg, water, salt, and dash of pepper; set aside.
5. Rinse chicken pieces and pat dry. Remove skin if desired. Dip each piece in egg mixture, then in cracker crumb mixture, turning to coat evenly. Place in an ungreased 13 x 9 x 2-inch baking pan. Drizzle oil over chicken.
6. Bake 1 hour or until chicken is no longer pink along bone and juices run clear.
Lasagna with Meat Sauce
Makes 4 servings
- 1 package Lasagna with Meat Sauce
Prepare and serve Lasagna with Meat Sauce as directed on package.
Turkey Casserole
Makes 6 servings
- 3 cups turkeys diced, cooked
- 2 eggs hard-cooked and chopped
- 1 4 1/2-ounce can mushrooms sliced, drained
- 3/4 cup celery diced
- 1/4 cup almonds sliced blanched
- 1 tablespoon onions minced
- 1 10 1/2-ounce can cream of mushroom soup
- 3/4 cup mayonnaise real
- 1 3-ounce can chow mein noodles
Heat oven to 350° F. Mix first 6 ingredients. Stir soup into mayonnaise; toss with turkey mixture. Turn into a greased 2-quart casserole and sprinkle with chow mein noodles. Bake for 30 minutes.
Note: Shredded cheese and crushed potato chips may be used in place of noodles. May be made ahead to the point of adding the topping.
* Purchase cooked turkey from deli if you don’t have leftovers.
Orange Pork Chops
Makes 6 servings
- 6 pork chops cut 1 inch thick
- 1 tablespoon butter or margarine
- 1 11-ounce can mandarin orange segments
- 1/4 cup brown sugar packed
- 1/4 cup ketchup
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- 1 teaspoon mustard prepared
- 1/2 teaspoon cinnamon ground
- 3 cloves whole
In a large skillet over medium heat, brown chops in butter or margarine.
Drain oranges, reserving syrup; set fruit aside.
In a small bowl, combine syrup with brown sugar, catsup, vinegar, salt, mustard, cinnamon and cloves and pour over chops.
Cover and simmer over low heat for 45 minutes or until pork is tender.
Add orange segments during last 5 minutes of cooking. Remove cloves before serving.
Hot Chicken Sub
Makes 6 Servings
- 6 frozen breaded chicken breast patties
- 1 (16-ounce) loaf French bread, cut horizontally in half
- 1/2 cup creamy Italian dressing
- Lettuce
- 1 large tomato, thinly sliced
Prepare chicken as directed on package.
Spread cut sides of bread with dressing. Layer lettuce, hot chicken patties and tomato on bottom half of bread. Top with top half of bread. Cut into slices.
Turkey Chili with Beans
Makes 4 servings
- 2 tablespoons vegetable oil
- 1 onion large, chopped
- 1 clove garlic minced
- 1 green bell pepper chopped
- 1 4-ounce can green chilies diced
- 2 16-ounce cans kidney beans
- 1 cup turkeys diced cooked
- 1 16-ounce can tomatoes whole, coarsely chopped
- 1 to 2 tablespoons tomato paste
- 1 to 2 tablespoons chili powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon oregano dried, crushed
- 1 cup turkey broth or chicken broth
In Dutch oven or large skillet, heat vegetable oil over medium heat; add onion and garlic, sauté for 5 minutes, stirring. Add green pepper and green chilies, stir, and cook another 5 minutes. Stir in beans, turkey, tomatoes, tomato paste, chili powder, salt, oregano, and broth. Simmer, uncovered, for 30 minutes, adding more liquid as necessary. Stir occasionally. Adjust seasoning. Serve in soup bowls or mugs.
Santa Fe Soft Tacos
Makes 4 servings
- 1 pound ground beef
- 1 7 1/2-ounce can mild taco sauce
- Vegetable oil
- 8 corn tortillas 6 inch each
- 3 tablespoons onions chopped
- 1/2 cup tomatoes chopped
- 1 cup shredded iceberg lettuce
- 6 ounces sharp cheddar cheese finely shredded
- 1 11-ounce can mild enchilada sauce (optional)
In a 10-inch skillet over medium-high heat, sauté beef until lightly browned, breaking up meat; drain off fat. Add taco sauce. Reduce heat to low and cook for 5 to 10 minutes or until meat is moist but no longer saucy.
Preheat oven to 350°. Pour oil into a small skillet to a depth of 1/4 inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil for a few seconds just to soften. Drain on paper towels.
To assemble the tacos, on one half of each tortilla, layer in order one-eighth each of the ground beef mixture, onion, tomato, lettuce and 2 tablespoons of the cheese. Fold the other half of the tortilla over the filling. In a 12 x 8 x 2-inch baking dish, arrange tacos, slightly overlapping.
Pour enchilada sauce over the tacos if desired. Sprinkle with remaining cheese; cover with foil and bake for 5 to 10 minutes or until cheese melts.
Chutney Pork Chops
Makes 4 servings
- 1 onion medium chopped
- 1/2 cup mango chutney
- 1/2 cup apple juice or cider
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pork chops (about 1-inch thick)
- 1 1/2 cups water
- Parsley sprigs (optional)
In a shallow glass dish, mix onion, chutney, apple juice or cider, salt and pepper. Arrange chops in dish, covering well with marinade. Cover and refrigerate overnight.
About 1 1/4 hours before serving, place chops in a medium skillet. Stir water into marinade and pour over chops. Over medium-high heat, bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes. Uncover and simmer 30 to 45 minutes longer or until chops are tender and sauce is thick and golden.
Place chops on a serving platter; cover with sauce. Garnish with parsley if desired.
Homemade Noodles with Chicken
Makes 6 servings
- Noodles:
- 1 cup flour
- 1 egg lightly beaten
- 2 1/2 tablespoons milk
- * Part two.
- 2 1/2 cups chicken broth
- 2 1/2 cups milk
- 1/2 teaspoon sage dried leaf, crushed
- 1/4 teaspoon basil dried, crushed
- 1/4 teaspoon thyme dried, crushed
- 1 1/2 teaspoons salt
- Freshly ground pepper to taste
- 6 tablespoons flour
- 1/2 cup water
- 3 cups chicken cubed cooked
- Paprika
- Parsley Minced fresh
Combine flour, egg, and enough milk to make a dough; it will be stiff. Form into a ball; do not knead. Divide into 2 parts. Roll each part on a floured surface until very thin. With a very sharp knife, cut into 1/2 -inch wide strips. Allow to dry 30 to 60 minutes. Boil noodles in salted water for 9 to 12 minutes or until tender. Drain. While noodles are drying, prepare Chicken Sauce.
Chicken Sauce:
*Combine chicken stock, milk, herbs, and spices in a large saucepan; bring to boil. Combine flour and water; blend in some of hot mixture. Return to chicken stock mixture, stirring constantly. Bring to boil and cook until thickened. Add chicken and noodles; heat through. Before serving dust with paprika and garnish with parsley.
November 2009 Angel Food Menus and Shopping Lists
Please Note – November Angel Food Menus are delivered in December, so you will actually be using them throughout December.
The four weekly menus are based on the food items provided by Angel Food Ministries in December which include:
- 1.5 lb. Ribeye Steaks (3 x 8 oz.)
- 1 lb. Boneless Center Cut Pork Chops (4 x 4 oz.)
- 2 lb. Chicken Fried Rice Skillet Meal (All White Chicken Meat, Rice, Vegetables with Egg and Gourmet Teriyaki Sauce)
- 22 oz. Lasagna with Meat Sauce
- 22 oz. Breaded Fish Patties (5 ct.)
- 1 lb. Lean Ground Beef
- 1.5 lb. Breaded Chicken Breast Fillet
- 1 lb. Frozen Zucchini
- 1 lb. Frozen Cauliflower Florets
- 1 lb. Frozen Broccoli Florets
- 1 lb. (approx.) Hash Brown Patties (7 ct.)
- 8 oz. Breakfast Cereal
- 2 lb. bag Fresh Onions
- 32 oz. 2% Shelf Stable Milk
- Dozen Eggs
- Dessert
Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.
These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com
Week 1
Sunday
Lemon-Garlic Chicken
Monday
Saucy Chili Beef
Tuesday
Ribeye Steaks
Wednesday
Homemade Noodles with Chicken
Thursday
Chutney Pork Chops
Friday
Santa Fe Soft Tacos
Saturday
Turkey Chili with Beans
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 2
Sunday
Hot Chicken Sub
Monday
Orange Pork Chops
Tuesday
Turkey Casserole
Wednesday
Lasagna with Meat Sauce
Thursday
Oven-Fried Sesame Chicken
Friday
Pork and Rice Casserole
Saturday
Beef-Bean Enchiladas
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 3
Monday
Fish Stick Supper
Tuesday
Casserole Mexicana
Wednesday
Chicken Fried Rice Skillet Meal
Thursday
Hawaiian Beans and Franks
Friday
Sloppy Joe Bake
Saturday
California Pizza
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 4
Sunday
Country Chicken Breasts
Monday
No-Wok Stir-Fry
Tuesday
Mac and Beef Dinner Entrée
Wednesday
Turkey Pasta Casserole
Thursday
Tarragon Chicken
Friday
Rigatoni Pizza Stew
Saturday
Home Style Chicken Dinner
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Ribeye Steaks
Makes 4 servings
- 4 8 ounce ribeye steaks
- 3 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp ground cumin
- 1/8 tsp pepper
- 1/2 cup butter
- 1 pound fresh, sliced mushrooms
- 2 tbsp white wine
Season steaks in soy sauce, garlic, cumin and pepper. Set aside.
Sauté mushrooms in 1/4 cup butter. Add wine and sprinkle with seasonings. Sauté seasoned steaks in 1/4 cup butter (or grill) to desired doneness.
Top with mushroom sauce!
Saucy Chili Beef
Makes 4 servings
- 1 pound ground beef
- 1 11-ounce can cheddar cheese soup condensed
- 1/4 cup milk
- 1 4-ounce can green chilies chopped, drained
- 1/2 tomato small, diced (about 1/4 cup)
Crumble ground beef into a 10-inch skillet. Over medium-high heat, brown meat; drain well and set aside.
Meanwhile, in a 2-quart saucepan over medium heat, whisk together soup and milk until blended and heated through. Stir in green chilies, tomato, and cooked beef. Cook until heated through.
Serve over toasted hamburger buns, corn bread, or baked potatoes.
Lemon-Garlic Chicken
Makes 5 servings
- 4 chicken breasts
- 6 chicken drumsticks
- 1/2 cup lemon juice
- 1/4 cup green onions sliced
- 1/4 cup vegetable oil
- 1/4 cup white wine or water
- 1 tablespoon parsley finely chopped
- 2 cloves garlic minced
- 2 teaspoons chicken bouillon
- 1 teaspoon rosemary dried, crushed
- 1/2 teaspoon thyme dried, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon seasoned pepper
Pierce chicken pieces with tines of a fork. Place chicken in a shallow roasting pan; set aside.
In a medium bowl, stir lemon juice, green onions, oil, wine or water, parsley, garlic, bouillon granules, rosemary, thyme, salt and seasoned pepper until blended. Pour over chicken. Cover and refrigerate at least 2 or up to 24 hours, turning chicken over occasionally.
Spray cold grate with non-stick cooking spray or brush with oil. Remove chicken from marinade. Place chicken pieces on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook breasts for 30 minutes and legs for 45 minutes or until meat is no longer pink and juices run clear.
Serve with lemon slices and seasoned rice.
Cheesy Italian Ravioli
Makes 6 servings
- 1/2 pound ground beef
- 1/2 pound bulk sweet Italian sausages
- 1 (15-ounce) container refrigerated marinara sauce
- 1 cup sliced fresh mushrooms
- 1 (14 1/2-ounce) can diced tomatoes with Italian seasoning, undrained
- 1 (9-ounce) package refrigerated cheese-filled ravioli
- 1 cup shredded mozzarella cheese or pizza cheese blend (4 ounces)
1. Heat oven to 375°. Cook beef and sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until brown; drain.
2. Stir marinara sauce, mushrooms and tomatoes into beef mixture. Pour half of sauce mixture into ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Arrange ravioli in sauce in dish. Pour remaining sauce mixture over ravioli. Sprinkle with cheese.
3. Bake uncovered 20 to 25 minutes or until ravioli is tender and mixture is hot.
Ham and Cheese Souffle
Makes 8 servings
- 16 slices white bread crumbs (crusts removed), cubed
- 16 slices (about 1 pound) ham, cut into bite-size pieces
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups (8 ounces) shredded Swiss cheese
- 5 eggs, beaten
- 3 cups milk
- 1 teaspoon dry mustard
- 1/2 teaspoon onion salt
- 2-1/2 cups crushed cornflakes
- 1/3 cup butter or margarine, melted
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat. Combine eggs, milk, mustard and onion salt; pour over layered mixture. Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until hot and bubbly.
Turkey Stir Fry
Makes 5 servings
- 1 pound boneless skinless turkey breast cut into 1/4″ strips
- 2 tablespoons olive oil divided
- 1 sweet red pepper sliced
- 1 cup broccoli florets
- 1/2 cup onions chopped
- 1 clove garlic minced
- 1/4 teaspoon ground ginger
- 2 teaspoons cornstarch
- 3/4 cup reduced sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1 8-ounce can water chestnuts drained
- 1/4 teaspoon salt free seasonings
- 5 cups hot cooked rice
1. In a large nonstick skillet or wok, stir-fry turkey in 1 T. oil until no longer pink. Remove and keep warm.
2. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender.
3. In a small bowl, combine cornstarch, broth, and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Add turkey, water chestnuts and seasoning. Blend and heat through. Serve over rice.
Chicken Pot Pie
Makes 6 servings
- 3 chicken breasts cooked, cut in small pieces.
- 1 8-ounce can mushrooms drained
- 1 16-ounce bag mixed vegetables frozen
- 1/2 teaspoon thyme
- 2 10 1/2-ounce cans gravy (chicken)
- 1 tablespoon cornstarch
- 2 frozen pie crusts (Pillsbury Pie Crust Dough)
- 1 egg white
Place one pie crust into pie plate.
Mix all the other ingredients in a bowl.
Place mixture into pie shell.
Place second crust on top and flute edges.
Bake 350° for 45 minutes or until crust is browned lightly. Let set for 10 minutes, serve.
Ham and Scalloped Potatoes
Makes 6 servings
- 6-8 slices ham
- 8-10 medium potatoes thinly sliced
- 1 onion thinly sliced (optional)
- Salt to taste
- Pepper to taste
- 1 cup shredded cheddar cheese (or American Cheese)
- 1 10 3/4-ounce can cream of celery soup
- Paprika
Put half of ham, potatoes, and onions in slow cooker. Sprinkle with salt, pepper, and cheese. Repeat Layers
Spoon soup over top. Sprinkle with Paprika
Cover. Cook on low 8-10 hours, or high 4 hours.
Chuckwagon Supper Pie
Makes 6 servings
- 3/4 pound pork sausages bulk
- 1/2 pound ground beef
- 1 cup bread crumbs soft
- 1/4 cup water
- 1 egg lightly beaten
- 1 teaspoon sage ground
- 1/2 teaspoon thyme ground
- 1/8 teaspoon black pepper
- 1 16-ounce can pork and beans
- 1 8 1/2-ounce can lima beans drained
- 2 teaspoons dried minced onion
- 2 teaspoons Worcestershire sauce
- 3 cups potatoes hot seasoned mashed
- 1 egg lightly beaten
Preheat oven to 375°. In a large bowl, mix together sausage, ground beef, bread crumbs, water, egg, sage, thyme and pepper. Press evenly into a 9-inch pie plate, forming a 3/4 – to 1-inch layer on bottom and sides of plate. Bake for 20 minutes; drain off excess fat.
In a medium bowl, stir together beans, onion and Worcestershire sauce. Spoon mixture into meat shell. Bake for 15 minutes or until bean mixture is bubbly; remove from oven. Turn oven to broil.
In a medium bowl, mix potatoes and egg until well blended. Carefully spread potato-egg mixture over bean mixture, sealing to edge of pie plate. Broil 4 inches from heat source until top is lightly browned. Cut into wedges to serve.
Meat Loaf
Makes 6 servings
- 2/3 cup bread crumbs
- 1 cup milk
- 1 1/2 pounds ground beef
- 2 eggs slightly beaten
- 1/4 cup onions chopped
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon sage dried
- 3 tablespoons brown sugar
- 1/4 cup ketchup
- 1/4 teaspoon nutmeg
- 1 teaspoon Dijon style mustard
Combine bread crumbs, milk, ground beef, eggs, onion, salt, pepper, and sage. Spoon into 7 1/2×3 1/2×2 1/2-inch meat loaf pan; press to make even.
In a small bowl, combine brown sugar, catsup, nutmeg, and mustard. Set aside.
Bake loaf at 350 degrees F. for 1 hour. Remove from oven and spread sauce over loaf; bake for an additional 15 minutes.
Spinach Gnocchi
Makes 3 servings
- 1/2 cup all-purpose flour
- 1 (9-ounce) package frozen spinach in a pouch, thawed, squeezed to drain
- 1 cup mashed potatoes
- 3/4 cup soft bread crumbs
- 1 egg
- 1/4 teaspoon grated Parmesan cheese
- 1/8 teaspoon white peppers
- 1/8 teaspoon nutmeg
- 1 1/2 cups spaghetti sauce
1. In large bowl, combine flour and all ingredients except spaghetti sauce. Mix until mixture forms a smooth dough. Divide dough into quarters. Form each quarter into log 3/4 inch thick and 12 inches long. Cut each log into 1-inch pieces. If necessary, roll pieces lightly in additional flour to keep from sticking.
2. Heat oven to 325°F. Grease 12×8-inch (2-quart) baking dish. In large saucepan, bring 4 cups water to a boil. Reduce heat to low; drop dough pieces, a few at a time, into simmering water. Cook 4 minutes. Remove gnocchi with slotted spoon; place in greased baking dish. Repeat with remaining dough pieces.
3. Bake at 325°F. for 20 to 25 minutes or until thoroughly heated.
4. Meanwhile, heat spaghetti sauce. Serve sauce over gnocchi.
Easy Hamburger Hotdish
Makes 10 servings
- 1 pound ground beef
- 1 onion, yellow, medium
- 2 cans cream of mushroom soup
- 2 cans tomato soup
- 2 cups elbow macaroni, uncooked
- Salt, to taste
- Pepper, to taste
Chop Onion. Add onion to hamburger and brown over medium heat until fully cooked.
While browning hamburger, bring 5qts of water to a boil and cook macaroni until tender.(10-12 min)
Drain pasta from water and add to the cooked meat, then add soups.
Simmer over medium heat until heated thoroughly.
Chicken Enchiladas
Makes 6 servings
- 1 tablespoon butter
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1 4-ounce can diced green chilies (optional)
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups cubed boneless skinless chicken breast halves cooked
- 2 cups shredded cheddar cheese divided
- 6 flour tortillas
- 1/4 cup milk
Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
In a medium saucepan over medium heat, melt the butter and sauté the green onion until tender (about 3 to 4 minutes).
Add the garlic powder, then stir in the green chilies, cream of mushroom soup and sour cream. Mix well.
Reserve 3/4 of this sauce and set aside.
To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded Cheddar cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Ham Steak with Spiced Apple Jelly Sauce
Makes 4 servings
- 1 ham steak 1 1/2 -inch thick center cut
- * Part two.
- 1/4 cup butter or margarine
- 1 tablespoon flour
- 1/4 cup orange juice concentrate
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon ground
- 1/4 teaspoon nutmeg ground
- 1/8 teaspoon cloves ground
- 1/2 cup apple jelly
Heat oven to 350° F. Slash fat around edges of ham steak; place in greased shallow oven dish and cover with foil. Bake for 40 minutes.
Spiced Apple Jelly Sauce
*Melt butter or margarine in small saucepan; add flour and stir for 3 to 4 minutes. Add remaining ingredients and cook, stirring constantly until it comes to a full rolling boil. Serve ham with sauce spooned over the top.
Easy Scandinavian Supper
Makes 6 servings
- 1 12-ounce package frozen hash brown potatoes thawed
- 1/2 cup carrots shredded
- 1 tablespoon green onions chopped
- 1 1/4 teaspoons dill weed dried
- 1 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 8-ounce package American cheese sharp, sliced, cut in half diagonally
- 4 eggs beaten
- 1 cup milk
- 1 12-ounce package frozen breaded fish sticks
- Paprika
Preheat oven to 325°. Grease a 1 1/2 -quart square baking dish.
In a large bowl, break up potatoes with a fork. Add carrot, green onion, dill weed, seasoned salt and pepper; toss until combined. Spread half of the vegetable mixture in baking dish. Top with half of the cheese. Repeat.
In a medium bowl, stir eggs and milk until blended. Pour over cheese. Arrange fish sticks on top and sprinkle lightly with paprika.
Bake for 50 to 55 minutes or until center is almost set and fish sticks are golden brown.
Lemon Breaded Fried Chicken
Makes 6 servings
- 1/4 cup lemon juice fresh
- 1 broiler-fryer chicken 3-pound quartered, or 3 pounds chicken breasts
- 2 teaspoons salt
- 1/2 cup flour
- 1 egg lightly beaten
- 1 1/2 cups bread crumbs dry fine
- Vegetable oil
- Lemon wedges
Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4 -inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges.
Cheesy Chili Strata
Makes 8 servings
- 5 to 6 slices bread (crusts removed), buttered and cut into cubes
- 3/4 pound longhorn cheese grated
- 1/2 pound pork sausages bulk pork sausage
- 4 eggs beaten
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 to 4 green chilies or to taste
In a greased 8-inch square baking dish, place layers of bread, cheese, sausage, and bread, respectively. Add eggs to milk, salt, and mustard; blend well. Pour over bread; top with green chilies. Cover and refrigerate overnight. Bake for 1 hour in a preheated 325° F oven; cover the last 5 minutes. Serve immediately.
Note: This recipe works best with day-old bread.
Chicken Nugget Casserole
Makes 5 servings
- 1 13 1/2-ounce bag frozen chicken nuggets
- 1/3 cup grated parmesan cheese
- 1 26-ounce jar spaghetti sauce
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
1. Place chicken nuggets in a greased 11×7 inch baking dish.
2. Sprinkle with Parmesan Cheese.
3. Top with Spaghetti sauce, mozzarella cheese and Italian Seasoning.
4. Cover and bake at 30 degrees for 30-35 minutes of until chicken is heated through and cheese is melted.
Teriyaki Noodles
Makes 4 servings
- 1 cup hot water
- 6 dried Chinese black or shitake mushrooms (1/2 ounce)
- 8 ounces uncooked soba (buckwheat) noodles or whole wheat spaghetti
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 1 (8-ounce) package sliced mushrooms (3 cups)
- 8 ounces fresh shitake, crimini or baby portabella mushrooms, sliced
- 1/3 cup teriyaki sauce
- 1/4 cup chopped fresh cilantro
1. Pour water over dried mushrooms in small bowl. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
2. Cook and drain noodles as directed on package.
3. Heat oil in 12-inch skillet or wok over medium-high heat. Add onion; stir-fry 3 minutes. Add all mushrooms; stir-fry 3 minutes. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and, if desired, 1 tablespoon toasted sesame seed.
Bacon Cheeseburger Pasta
Makes 6 servings
- 8 ounces pasta spirals or tubes
- 1 pound ground beef
- 6 bacon strips diced
- 1 can tomato soup
- 1 cup cheddar cheese shredded
1. Cook pasta according to package directions.
2. Meanwhile, in a skillet cook beef over medium heat until no longer pink. Drain and set aside.
3. In the same skillet, cook bacon until crisp; remove bacon and discard drippings. Dice Bacon
4. Drain pasta, add to the skillet. Add soup, beef and bacon and heat through.
5. Sprinkle with cheese, cover and cook until the cheese is melted.
Pork Chop and Potato Skillet
Makes 6 servings
- 6 pork loin rib chops, 1/2 inch thick (about 1 1/2 pounds)
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1 (4-ounce) can mushrooms pieces and stems, undrained
- 1/4 cup water
- 2 tablespoons dry white wine or apple juice
- 3/4 teaspoon chopped fresh or 1/4 tsp dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 6 medium new potatoes (about 1 1/2 pounds), cut into fourths
- 1 tablespoon diced pimiento
- 1 (16-ounce) bag frozen green peas, rinsed and drained
1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet, turning once, until brown.
2. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce; pour over pork. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.
3. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until peas are tender and pork is slightly pink when cut near bone.
Chicken Stir Fry Skillet Meal
Makes 4 servings
- 1 package chicken stir fry skillet meal
Prepare the chicken stir-fry skillet meal as directed on package.
Chili-Orange Country Style Ribs
Makes 4 servings
- 3 to 4 pounds boneless pork loin country-style ribs
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon pepper
- 1 cup chili sauce
- 1/4 cup orange marmalade
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground mustard
- 2 tablespoons chopped fresh chives, if desired
1. Heat oven to 350°.
2. Place ribs in rectangular pan, 13 X 9 X 2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.
California Pizza
Makes 8 servings
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic or onion powder
- 1/8 teaspoon pepper
- 2 cups Original Bisquick®
- 1/2 cup cold water
- 1 1/2 cups shredded Monterey Jack-Colby cheese (6 ounces)
- 2 cups cut-up cooked chicken
- 1/2 cup sliced ripe olives
- 1 medium avocado, sliced
Heat oven to 425°. Grease 12-inch pizza pan. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside.
Mix Bisquick and cold water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Sprinkle
1/2 cup of the cheese over dough. Spread tomato sauce over cheese. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.
Sloppy Joes
Makes 24 servings
- 3 pounds ground beef or turkey
- 1 large onion, coarsely chopped (1 cup)
- 1 1/2 medium stalks celery, chopped (1 1/2)
- 1 cup barbecue sauce
- 1 (26 1/2-ounce) can sloppy joe sauce
- 24 hamburger buns
Cook turkey and onion in 4-quart Dutch oven over medium heat about 10 minutes, stirring occasionally, until turkey is no longer pink; drain.
Mix turkey mixture and remaining ingredients except buns in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 9 hours.
Increase heat setting to high. Uncover and cook 5 to 10 minutes or until desired consistency. Stir well before serving. Fill buns with turkey mixture.
Zesty Roasted Chicken with Potatoes
Makes 6 servings
- 6 boneless skinless chicken breast halves (about 1 3/40
- 1/2 teaspoon salt
- 1/3 cup mayonnaise or salad dressing
- 3 tablespoons Dijon or spicy brown mustard
- 1/2 teaspoon pepper
- 2 cloves garlic, finely chopped
- 1 pound new potatoes, each cut into 6 wedges
- Chopped fresh chives, if desired
Heat oven to 350°. Line broiler pan with aluminum foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.
Mix mayonnaise, mustard, pepper and garlic in large bowl; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.
Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until juice of chicken is no longer pink when centers of thickest pieces are cut and potatoes are tender. Sprinkle with chives.
Hot Dog Casserole
Makes 4 servings
- 1 1/3 cups instant potato flakes or dry mashed potato mix
- 1 1/3 cups water
- 1/3 cup milk
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/4 cup sweet pickle relish
- 2 tablespoons mayonnaise or salad dressing
- 1 tablespoon instant dried minced onion
- 2 teaspoons mustard
- 4 to 6 hot dogs
Heat oven to 350°. Make mashed potatoes as directed on package, using water, milk, butter and salt. Stir in relish, mayonnaise, onion and mustard. Spread in ungreased 1-quart casserole.
Cut each frank lengthwise in half, then crosswise in half. Insert frank pieces around edge of mashed potatoes.
Bake uncovered 25 to 30 minutes or until center is hot.
Fajita Beef Dinner
Makes 8 servings
- 2 1/2 pounds boneless beef top round steaks, trimmed of fat
- 1 large onion, cut in half and sliced
- 1 (14 1/2-ounce) can stewed tomatoes, undrained
- 1 envelope (1.12 ounces) fajita seasoning mix
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 4 cups uncooked instant rice
- 4 1/4 cups water
- 1/4 cup all-purpose flour
Cut beef into 2-inch pieces. Mix beef and onion in 3 1/2- to 4-quart slow cooker. Mix tomatoes and fajita seasoning mix in small bowl; pour over beef mixture. Top with bell peppers.
Cover and cook on low heat setting 7 to 9 hours.
Cook rice in 4 cups of the water as directed on package. Meanwhile, mix remaining 1/4 cup water and the flour; gradually stir into beef mixture in cooker. Increase heat setting to high. Cover and cook about 15 minutes, stirring occasionally, until thickened. Serve over rice.
Pasta with Peas and Eggs
Makes 4 servings
- 1/4 cup olive oil
- 1 large onion, thinly sliced
- 1 (10-ounce) package frozen tiny peas, partially thawed
- Salt and freshly ground black pepper
- 2 large eggs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 pound spaghetti or linguine, broken into 2-inch lengths
Pour the oil into a skillet large enough to hold the pasta. Add the onion and cook over medium heat, stirring occasionally, until the onion is tender and lightly browned, about 12 minutes. Stir in the peas and cook for about 5 minutes more, until the peas are tender. Season with salt and pepper.
In a medium bowl, beat the eggs with the cheese and salt and pepper to taste.
Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta, reserving some of the cooking water.
Stir the pasta into the skillet with the peas. Add the egg mixture and cook over low heat, stirring constantly, about 2 minutes, until the eggs are lightly set. Add a little of the cooking water if the pasta seems dry. Serve immediately.
Lemon Pepper Steak
Makes 4 servings
- 4 T-bone or New York strip beef steaks (1 inch thick)
- Lemon pepper seasoning to taste
Sprinkle steaks with lemon pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes per side or until the steaks reach desired doneness.
October 2009 Angel Food Menus and Shopping Lists
Please Note – October Angel Food Menus are delivered in November, so you will actually be using them throughout November.
The four weekly menus are based on the food items provided by Angel Food Ministries in October which include:
- 1.5 lb. New York Strip Steaks (3 x 8 oz.)
- 1 lb. Seak Fajita Strips
- 2 lb. Chicken Stir Fry Skillet Meal
- 1 lb. Lean Ground Beef
- 1.5 lb. Breaded White Meat Chicken Tenders
- 1 lb. avg. Center Cut Ham Steaks (Hickory Smoked)
- 1 lb. Bake or Fry Fish Sticks (32 ct.)
- 1 lb. Pasta
- 25 oz. Marinara Sauce
- 1 lb. Frozen Baby Lima Beans
- 1 lb. Frozen Mixed Vegetables
- 2 lb. bag Fresh Apples 9approx. 8-10 ct.)
- 10 ct. Flour Tortilla Wraps
- 2% Shelf Stable Milk
- Dozen Eggs
- Dessert
Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.
These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com
Week 1
Sunday
Lemon Pepper Steak
Monday
Pasta with Peas and Eggs
Tuesday
Fajita Beef Dinner
Wednesday
Hot Dog Casserole
Thursday
Zesty Roasted Chicken with Potatoes
Friday
Sloppy Joes
Saturday
California Pizza
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 2
Sunday
Barbecued Turkey Bake
Monday
Chili-Orange Country Style Ribs
Tuesday
Chicken Stir Fry Skillet Meal
Wednesday
Pork Chop and Potato Skillet
Thursday
Bacon Cheeseburger Pasta
Friday
Teriyaki Noodles
Saturday
Chicken Nugget Casserole
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 3
Sunday
Cheesy Chili Strata
Monday
Lemon Breaded Fried Chicken
Tuesday
Easy Scandinavian Supper
Wednesday
Ham Steak with Spiced Apple Jelly Sauce
Thursday
Chicken Enchiladas
Friday
Easy Hamburger Hotdish
Saturday
Spinach Gnocchi
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Week 4
Sunday
Meat Loaf
Monday
Chuckwagon Supper Pie
Tuesday
Ham and Scalloped Potatoes
Wednesday
Chicken Pot Pie
Thursday
Turkey Stir Fry
Friday
Ham and Cheese Soufflé
Saturday
Cheesy Italian Ravioli
Weekly Menu and Recipes Printable (PDF)
Weekly Shopping List (PDF)
These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com
Pork Chop Dinner with Bacon and Cider Gravy
Makes 4 servings
- 4 ounces (2 1/2 cups) uncooked extra-wide egg noodles
- 2 cups frozen cut green beans
- 3 slices bacon, cut into small pieces
- 4 (4-ounce) boneless pork loin chops
- 1/4 cup chopped onions
- 1 cup apple cider or juice
- 1 teaspoon honey mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 1 tablespoon water
- 1 tablespoon cornstarch
1. Cook noodles to desired doneness as directed on package, adding green beans during last 4 minutes of cooking time. Drain; cover to keep warm.
2. Meanwhile, in large skillet, cook bacon over medium heat until brown and crisp. With slotted spoon, remove bacon from skillet; drain on paper towels. Drain and discard all drippings from skillet.
3. Place pork chops in skillet near center. Sprinkle onion around pork chops. Cook 3 to 5 minutes or until pork chops are golden brown, turning once. In small bowl, combine cider, mustard, salt, thyme and pepper; mix well. Pour over chops. Reduce heat to low; cover and cook 10 to 15 minutes or until pork is no longer pink in center.
4. Arrange noodles and green beans on serving platter. Place pork chops on top of noodle mixture; cover to keep warm.
5. In small bowl, combine water and cornstarch; blend until smooth. Add to juices in skillet; mix well. Cook and stir over medium-low heat until bubbly and thickened; boil 1 minute. (If desired, gravy can be strained.)
6. To serve, pour gravy over pork chops and noodles. Sprinkle with bacon.
Pork Chops and Rice
Makes 4 servings
- 4 to 8 pork chops
- 1 (1 1/2-ounce) package onion soup mix
- 2 cups water
- 2 green peppers, sliced and divided
- 1 cup long-cooking rice, uncooked
Sauté pork chops in a 12″ skillet until browned on both sides; remove to a platter. Add soup mix and 2 cups water to same skillet; stir and heat until mix dissolves.
Layer half the green peppers in an ungreased 13″ x 9″ baking pan; sprinkle with rice. Arrange pork chops on top; pour soup mixture over the pork chops. Top with remaining peppers; cover and bake at 325 degrees for 45 minutes to one hour.
Chicken and Vegetable Bake
Makes 4 servings
- 4 red potatoes peeled and cut in eighths
- 5 carrots medium, peeled and cut in 1-inch pieces
- 2 ribs celery cut in 1/2 -inch pieces
- 1 onion small, sliced
- 1/3 cup butter or margarine
- 1 tablespoon parsley chopped
- 1 teaspoon seasoned salt
- 1/2 teaspoon basil dried basil leaves, crushed
- 1/2 teaspoon thyme dried, crushed
- 1/4 teaspoon black pepper
- 1 broiler-fryer chicken (about 3 lb.), cut up
- 1/2 cup chicken bouillon, apple juice, vermouth or a combination
- 1 tablespoon flour
- 1 cup half and half or milk
- Additional chopped parsley
Preheat oven to 350°.
Place potatoes, carrots, celery and onion in a 13 x 9 x 2-inch baking pan or dish.
In a small saucepan over medium heat, melt butter or margarine. Remove from heat. Stir in 1 tablespoon parsley, seasoned salt, basil, thyme and pepper. Pour half of the mixture over vegetables in baking pan, tossing to coat.
Rinse and pat chicken pieces dry. Arrange on top of vegetables. Pour remaining butter mixture over chicken. Pour bouillon, juice or vermouth around edges of pan. Cover tightly with foil.
Bake for 1 1/2 to 1 3/4 hours or until chicken and vegetables are tender. Using a slotted spoon, transfer chicken and vegetables to a serving platter and keep warm. Pour juices into a small saucepan. In a small bowl, stir flour and half-and-half or milk until smooth. Stir into saucepan. Stirring over medium heat, bring to a boil and boil until thickened.
To serve, spoon some of the sauce over chicken and vegetables. Garnish with parsley. Pass remaining sauce separately.
Beef and Noodle Skillet
Makes 4 servings
- 1 pound ground beef, browned
- 2 (10 1/2-ounce) cans beef broth
- 1 (8-ounce) package elbow macaroni
- 1 (16-ounce) package pasteurized process cheese spread, cubed
- 1 cup salsa
Place beef in a 12″ skillet; add broth. Heat to boiling; stir in macaroni. Boil until macaroni is tender; reduce heat and mix in cheese and salsa. Heat through, stirring occasionally.