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 butter or 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 butter 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.
We all want to get the most out of our money, right? And we all love to get meals on the table with the least amount of effort and time spent in the kitchen.
But wouldn’t you also love to get out of the kitchen fast AND with a few extra meals in the fridge and freezer?
Squeezing the most out of every cent you spend on groceries is what Cook Once Eat Twice is all about.
Now you can learn how to cook in ways that not only put dinner on the table economically, but with plenty to spare! And, we’re not just talking leftovers here… we’re talking about planning meals with NEW CREATIVE meals to come.
In this ebook, you’ll learn about the strategies needed to get two, three, or MORE meals out of one cooking session. PLUS you’ll get over 300 recipes to help you prepare a delicious plan of attack!
Click on and buy Cook Once Eat Twice today to start getting the most out of every meal!
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, undrain How To Get Your Ex Back ed
- 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.
Pizz-agna
Makes 8 servings
- 1 package yeast
- 1 cup water warm (110° to 115°)
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups flour
- 1 pound ricotta cheese or dry cottage cheese (about 2 cups)
- 14 ounces mozzarella cheese shredded (about 3 1/2 cups)
- 1 egg slightly beaten
- 1 tablespoon flour
- 1/2 teaspoon oregano
- 1/4 teaspoon basil dried basil leaves, crushed
- 1/4 teaspoon salt
- 1 32-ounce jar spaghetti sauce chunky style or 4 cups thick homemade spaghetti sauce
- 1/4 cup parmesan cheese grated
In a large mixing bowl, dissolve yeast in warm water. Add oil, sugar and 1 teaspoon salt. Let stand until foamy, 5 to 10 minutes.
Gradually add 3 cups flour to make a stiff dough. On a lightly floured surface, knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 30 to 45 minutes.
Punch down dough, divide in half. Let dough rest for 5 minutes.
While dough rests, in a medium bowl, stir ricotta or cottage cheese, 2 cups of the mozzarella, egg, 1 tablespoon flour, oregano, basil and 1/4 teaspoon salt until blended; set aside.
Preheat oven to 400°. Generously grease or spray with non-stick coating a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
On a lightly floured surface, roll one portion of dough into a 15 x 10-inch rectangle. Transfer to jelly roll pan. Spread cheese mixture to within 1 inch of edges of dough. Roll remaining dough into a 15 x 10-inch rectangle. Carefully place on top of cheese mixture, folding over and pinching edges of dough to seal well. Cut slits in top crust to permit steam to escape during baking.
Bake for 20 minutes. Spread 3 cups of the spaghetti sauce over the top; sprinkle with remaining 1 1/2 cups mozzarella cheese and Parmesan cheese. Bake 10 to 15 minutes longer or until cheese melts and sauce is bubbly. Let stand for 5 to 10 minutes.
Warm remaining spaghetti sauce in a small pan.
To serve, cut Pizz-agna into squares. Pass remaining sauce.
* Rapid-rise yeast cuts total rising time by almost half. If regular yeast is used, increase rising time to 1 to 1 1/2 hours.
Pork Chop Skillet
Makes 4 servings
- 4 pork chops, well-trimmed
- 1 10-ounce can chicken broth
- 3/4 cup water
- 1 1-pound can tomatoes chopped
- 2 1/2 cups noodles fine, broken in pieces
- Salt
- Black pepper
In skillet brown pork chops using shortening if necessary; drain off fat. Add chicken broth and water. Cover pan; simmer 15 minutes. Add tomatoes and noodles; season to taste with salt and pepper. Cover; cook 15 minutes longer or until noodles are tender, stirring often.
Chicken Cilantro Enchilada
Makes 6 servings
- 2 chicken breasts whole, about 2 pounds
- 2 cups water
- 1 onion sliced
- 1 clove garlic minced
- 2 to 3 sprigs cilantro of fresh or parsley
- 1 1/3 cups chicken broth
- 2 10-ounce cans mild enchilada sauce
- 4 cups Monterey jack cheese coarsely grated
- 8 green onions thinly sliced
- 2 tablespoons cilantro chopped fresh leaves
- Salt and freshly ground pepper to taste
- Few drops hot pepper sauce
- 12 corn tortillas
- Garnish with any or all of the following:
- Shredded iceberg lettuce
- Sour cream Dairy
- Guacamole or sliced avocado
Bring chicken breasts to boil in water with onion, garlic, and cilantro or parsley sprigs; reduce heat and simmer until tender, about 10 minutes. Remove chicken from broth when cool and shred meat; strain broth. Add 1 1/3 cups broth to enchilada sauce; set aside.
For filling, combine chicken, 2 cups cheese, green onions, and cilantro leaves with salt, pepper, and hot pepper sauce to taste. Add 1 cup enchilada sauce to moisten.
Warm tortillas on hot griddle or skillet until flexible, turning once; dip in enchilada sauce and lay flat. Fill with 2 to 3 tablespoons chicken filling; roll and place in 9 x 13-inch greased baking dish, seam side down. Spoon remaining enchilada sauce over tortillas and sprinkle evenly with remaining 2 cups cheese.
Cover baking dish with foil; place in preheated 350° F oven for about 20 minutes or until sauce bubbles and cheese melts.
Garnish with your choice of lettuce, sour cream, and guacamole or sliced avocado.
Bean Tater Tot Casserole
Makes 6 servings
- 1 pound lean ground beef (make sure to use lean or it will be really greasy)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 onion chopped
- 1 16-ounce bag frozen green beans
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 21-ounce bag tater tots
1. Crumble raw ground beef in bottom of slow cooker. Sprinkle with salt and pepper.
2. Layer remaining ingredients on beef in order listed.
3. Cover. Cook on high 1 hour, Reduce heat to low and cook for 3 hours.
Turkey Burgers
Makes 4 servings
- 4 six ounces turkey burgers
- 4 hamburger buns
Prepare turkey burgers as directed on package.
Serve on buns.
Potato-Chicken Bake
Makes 4 servings
- 3 cups potatoes, boiled and mashed
- 1 cup shredded Cheddar cheese, divided
- 1 (6-ounce) can French-fried onions, divided
- 1 1/2 cups chicken, cooked and cubed
- 1 (10-ounce) package frozen mixed vegetables, thawed
- 1 (10 3/4-ounce) can cream of chicken soup
- 1/4 cup milk
- 1/4 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
Combine potatoes, 1/2 cup cheese and 1/2 can onions; mix well. Spread in a greased 2-quart casserole dish; set aside.
Mix chicken, vegetables, soup, milk and seasonings together; spread over potato mixture.
Bake, uncovered, at 375 degrees for 30 minutes; top with remaining cheese and onions. Return to oven until cheese melts, 3 to 5 minutes.
Nacho Taco Salad
Makes 6 servings
- 1 pound ground beef
- 1/3 cup onions chopped
- 1 15-ounce can kidney beans drained
- 1/2 cup French salad dressing (spicy variety)
- 1/2 cup water
- 1 tablespoon chili powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon salt
- 4 cups lettuce shredded
- 1/2 cup green onions sliced
- 1 1/2 cups cheddar cheese shredded
- 1 cup crumbled tortilla chips
Brown meat in a skillet; drain off excess fat. Add onion and cook until tender but not brown. Stir in beans, salad dressing, water and seasonings; simmer for 15 minutes.
Combine lettuce and green onions in a salad bowl. Just before serving, add meat mixture and 1 cup cheese; toss lightly. Sprinkle with remaining 1/2 cup cheese and crisp tortilla chips.
Serve immediately.
Oven Pork Chops
Makes 8 servings
- 8 pork chops, 1-inch thick, loin pork chops may also be used
- 2 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup dried minced onion
- 2 tablespoons beef bouillon granules
- 1/2 teaspoon onion powder
- 1 1/4 cups water boiling
- 1 cup sour cream dairy
Preheat oven to 325 degrees F.
Brown chops in oil in hot skillet. Remove chops to baking pan. Pour fat from skillet, leaving about 1 tablespoon in pan. Add flour, dried onion, beef bouillon, and onion powder (if desired, commercial onion soup mix may be substituted for dried onion, bouillon, and onion powder). Blend in water. Pour over chops.
Cover with foil; bake in preheated oven for 1 to 1 1/2 hours or until tender. Remove from oven.
Place chops on serving plate. Garnish with celery leaves or parsley.
To make gravy, blend sour cream into pan liquid; heat.
Chicken in Creamy Gravy
- 4 boneless skinless chicken breast halves
- 1 tablespoon canola oil
- 1 can reduced fat cream of broccoli soup undiluted
- 1/4 cup fat free milk
- 2 teaspoons lemon juice
- 1/8 teaspoon pepper
- 4 lemon slices
1. In a nonstick skillet, cook chicken in oil until browned on both sides. (Approx. 10 minutes) Drain.
2. In a bowl combine soup, milk, lemon juice and pepper. Pour over chicken.
3. Top each chicken breast with a lemon slice.
4. Reduce heat. Cover and simmer until chicken juices run clear. (Approx. 5 minutes)
Texas Style Smoky Flank Steak
Makes 4 servings
- 1 beef flank steak (1 1/2 lb.)
- 3 tablespoons butter or margarine
- 1 onion large, cut in 1/4 -inch thick rings (about 4)
- 1 cup barbecue sauce hickory smoke
Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.
Slash fat on steak at 1-inch intervals to prevent curling. Place on broiler pan rack; set aside.
In a medium saucepan over medium-low heat, melt butter. Stir in onion until coated. Cover and cook for 5 minutes or until limp. Uncover and cook 7 minutes longer or until golden brown, stirring frequently.
Brush steak with 1 tablespoon of the barbecue sauce and broil for 6 to 7 minutes. Turn over steak; brush with 1 tablespoon of the sauce and broil 6 to 7 minutes longer for medium rare or until desired doneness. Let stand for 2 to 3 minutes before slicing.
Stir remaining barbecue sauce into onion. Diagonally slice meat very thinly across the grain. Place meat with juices on a warm platter and top with onion sauce.
Thin Spaghetti with Walnuts
Makes 4 servings
- 1/4 cup olive oil
- 3 cloves large garlic, lightly crushed
- 1 cup walnuts, finely chopped
- Salt
- 1 pound fine spaghetti (spaghettini), fine linguine, or vermicelli
- 1/2 cup freshly grated Pecorino Romano cheese
- Freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Pour the oil into a skillet large enough to hold the pasta. Add the garlic and cook over medium heat pressing the garlic occasionally with the back of a spoon until it turns deep gold, about 3 to 4 minutes. Remove the garlic from the pan. Stir in the walnuts and cook until lightly toasted, about 5 minutes.
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 al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
Toss the pasta with the nut sauce and just enough of the cooking water to keep it moist. Add the cheese and a generous grinding of black pepper. Toss well. Add the parsley and serve immediately.
Club Quesadillas
Makes 4 servings
- 1/2 cup mayonnaise
- 8 flour tortillas (8 inch)
- 4 large lettuce Leaves
- 2 medium tomatoes sliced
- 8 slices deli turkeys
- 8 slices deli ham
- 8 slices provolone cheese
- 8 bacon strips cooked
- Salsa (optional)
1. Spread mayonnaise on each tortilla.
2. On four tortillas, layer lettuce, tomatoes, turkey, ham, cheese, and bacon; top with remaining tortillas.
3. Cut into quarters and serve with salsa if desired.
Chicken Cheese Chowder
Makes 6 servings
- 2 tablespoons margarine or butter
- 1 small onion, finely chopped (1/4 cup)
- 1 1/2 teaspoons ground cumin
- 1/2 pound boneless skinless chicken breast halves, cut into 1 inch pieces
- 2 large sweet potatoes, cut into 1 inch pieces
- 1 (14 1/2-ounce) can chicken broth
- 1/2 cup heavy whipping cream
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1 (16-ounce) can cream style corn
- 1 (4-ounce) can chopped green chilies, drained
- 1 cup shredded Monterey Jack-Colby cheese (4 ounces)
- Chopped fresh cilantro, if desired
Melt margarine in Dutch oven over medium heat. Cook onion, cumin and chicken in margarine 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir in sweet potatoes and broth. Heat to boiling; reduce heat to low. Cover and simmer about 8 minutes or until potatoes are tender.
Stir in remaining ingredients except cheese and cilantro; cook until hot. Gradually stir in cheese just until melted. Sprinkle each serving with cilantro.
Chili Cornbread Casserole
Makes 6 servings
- Cornbread:
- 1 cup flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg – slightly beaten
- 1 16-ounce can chili beans
- 1 pound ground beef – browned
- 1 cup cheddar cheese – shredded
Preheat the oven to 425°F. Grease an 8 or 9-inch square pan or casserole dish.
Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. Stir in the milk, oil, and egg just until moistened. Pour half of the batter into the prepared dish. Stir the browned hamburger into the chill beans. Pour this mixture over the layer of cornbread. Sprinkle with the shredded cheese to cover. Pour the remaining batter over the cheese layer and spread to cover.
Bake for 25-30 minutes or until the sides are browned and a toothpick inserted in the center comes out mostly clean. Serve with remaining cheese and sour cream, if desired.
Impossible Tuna and Cheddar Pie
Makes 6 servings
- 2 cups chopped onions
- 1/4 cup margarine or butter
- 2 (6-ounce) cans tuna, drained
- 2 cups shredded cheddar cheese (8 ounces)
- 3 eggs
- 1 1/4 cups milk
- 1 cup Original Bisquick® baking mix
- 1/8 teaspoon pepper
- 2 tomatoes, thinly sliced
1. Heat oven to 400°. Grease glass pie plate, 10 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, or six 10-ounce custard cups.
2. Cook onions in margarine in 10-inch skillet over low heat, stirring occasionally, until onions are light brown. Sprinkle tuna, 1 cup of the cheese and the onions in pie plate.
3. Stir eggs, milk, baking mix and pepper with fork until blended. Pour into pie plate.
4. Bake pie plate or square dish, 25 to 30 minutes, custard cups, 20 to 25 minutes, or until knife inserted in center comes out clean. Top with tomato slices and remaining cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cool 5 minutes.
Vegetable Chicken Stir-Fry
Makes 4 servings
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
- 3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
- 1 clove garlic, finely chopped
- 1/2 cup stir fry sauce
Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.
Cheesy Beef Spirals
Makes 8 servings
- 2 cups spiral pasta
- 1 1/2 pounds ground beef
- 1 onion chopped
- 1 clove garlic minced
- 1 26-ounce jar spaghetti sauce
- 1 4 1/2-ounce can sliced mushrooms drained
- 1/2 cup sour cream
- 1/2 pound process American cheese cubed (such as Velveeta)
- 2 cups shredded mozzarella cheese
1. Cook pasta according to package directions.
2. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
3. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
4. Place 1/2 C. meat sauce in a greased shallow 2 1/2 quart baking dish.
5. Drain Pasta; place half over sauce. Top with half the remaining meat sauce; spread with sour cream. Top with the American cheese, remaining pasta and meat sauce. Sprinkle with Mozzarella Cheese.
6. Cover and bake at 350 degrees for 25-30 minutes. Uncover, bake 5-10 minutes longer or until bubbly.
Turkey and Swiss Calzone
Makes 8 servings
- 4 cups flour divided
- 4 1/2 teaspoons quick rise yeast
- 2 teaspoons brown sugar
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 tablespoons olive oil
- 3 1/2 cups cubed cooked turkeys (or use boiled or canned chicken)
- 1 1/2 cups shredded Swiss cheese
- 3 tablespoons Dijon style mustard
- 1 egg beaten
1. (You can skip this step and use thawed frozen bread dough if you prefer) In a mixing bowl, combine 3 c. flour, yeast, brown sugar and salt. In a saucepan, heat the water and oil to 120-130 degrees. Add to dry ingredients and beat until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic. (about 4 minutes) Cover and let rise in a warm place for 15 minutes.
2. Meanwhile, in a bowl, combine the turkey, cheese and mustard.
3. Divide dough into eight pieces. On a floured surface, roll each piece into a 7″ circle. Place filling on half of each circle. Fold dough over filling; pinch seams to seal. Place on greased baking sheets. Brush with egg. Bake at 375 degrees for 25-30 minutes or until golden brown.
Ham and Broccoli Dinner
Makes 6 servings
- 1 10-ounce package frozen broccoli spears cooked crisp-tender and drained
- 3 eggs hard-cooked, cut in wedges
- 1 10 1/2-ounce can cream of mushroom soup condensed
- 1/2 cup milk
- 3 tablespoons mayonnaise
- 1 cup ham diced cooked
- 4 ounces American cheese diced
- 1/4 cup celery chopped
- 1/4 cup onions chopped
- 1/2 cup bread crumbs plain dry
- 2 tablespoons butter or margarine, melted
At least 1 1/4 hours or up to 24 hours before serving:
Grease a 1 1/2 -quart shallow baking dish. Cut broccoli into bite-size pieces and place in baking dish. Arrange egg wedges over top.
In a large bowl, stir soup, milk and mayonnaise until blended. Stir in ham, cheese, celery and onion. Spoon over broccoli and eggs. If making ahead, cover and refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking.
In a small bowl, mix crumbs and butter or margarine until blended. Spoon over ham mixture. Cover tightly and bake in a preheated 350° oven for 15 minutes. Uncover and bake 25 to 30 minutes longer or until center is very hot and crumbs are browned. If not serving immediately, cover loosely with foil to retain heat. Garnish with a Tomato Rose if desired.
Chicken Piccata
Makes 4 servings
- 2 to 3 slices bread torn in large pieces
- 4 chicken breasts large boneless, skin removed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg large
- 1 tablespoon milk
- 1 garlic large, crushed
- 2 tablespoons butter or margarine
- 2 tablespoons vegetable oil
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon chicken bouillon
- Lemon slices
- 1 tablespoon capers (optional), drained
Preheat oven to 250°. Place bread in a blender container, one slice at a time. Cover and blend at high speed to make soft bread crumbs; set aside. You will need about 1 1/2 cups.
Place one chicken breast half at a time, shiny-side down, between two pieces of waxed paper. With a wooden mallet or a rolling pin, flatten to 1/8 -inch thickness. Peel off waxed paper. Sprinkle one side of each with salt and pepper.
In a pie plate or shallow dish with a whisk or fork, beat egg and milk until blended. With tongs, dip both sides of chicken in egg mixture, then in bread crumbs to coat; set aside,
In a 10-inch skillet over medium heat, sauté garlic in butter or margarine and oil until brown; discard garlic. Sauté chicken breasts, two at a time, for 2 to 3 minutes on each side or until well browned. Transfer to an ovenproof platter in a single layer; place in oven to keep warm. Remove skillet from heat.
To skillet, add water, lemon juice and bouillon granules. Cook and stir over low heat to loosen particles from bottom of skillet. Simmer for 2 minutes or until reduced slightly.
Garnish chicken with lemon slices. Stir capers into skillet and spoon liquid over chicken and serve.
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!
September 2009 Angel Food Menus and Shopping Lists
Please Note – August Angel Food Menus are delivered in September, so you will actually be using them throughout September.
The four weekly menus are based on the food items provided by Angel Food Ministries in September which include:
- 1.5 lb. Rib eye Steaks (3 x 8 oz.)
- 1.81 lb. (avg.) Perdue Tray Pack
- Split Chicken Breast
- (2 large breasts)
- 4 lb. Chicken Thighs
- 1.5 lb. Pork Chops (4 x 6 oz.)
- 1 lb. 80/20 Lean Ground Beef
- 1.5 lb. 100% White Meat Turkey
- Burgers (4 x 6 oz.)
- 12 oz. Deli Ham
- 1 lb. Frozen Sweet Potatoes
- 1 lb. Frozen Green Beans
- 15 oz. Pears (Product of U.S.A.)
- 12 oz. Orange Juice Concentrate (100% juice, no sugar added – makes over a quart of juice)
- 3 lb. bag Fresh Idaho Potatoes
- 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
Ribeye Steaks
Monday
Chicken Piccata
Tuesday
Ham and Broccoli Dinner
Wednesday
Turkey and Swiss Calzone
Thursday
Cheesy Beef Spirals
Friday
Vegetable Chicken Stir-Fry
Saturday
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
Impossible Tuna and Cheddar Pie
Monday
Chili Cornbread Casserole
Tuesday
Chicken Cheese Chowder
Wednesday
Club Quesadillas
Thursday
Thin Spaghetti with Walnuts
Friday
Texas Style Smoky Flank Steak
Saturday
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
Chicken in Creamy Gravy
Monday
Oven Pork Chops
Tuesday
Nacho Taco Salad
Wednesday
Potato-Chicken Bake
Thursday
Pork Chop Dinner with Bacon and Cider Gravy
Friday
Turkey Burgers
Saturday
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
Bean Tater Tot Casserole
Monday
Chicken Cilantro Enchilada
Tuesday
Pork Chop Skillet
Wednesday
Pizz-agna
Thursday
Beef and Noodle Skillet
Friday
Chicken and Vegetable Bake
Saturday
Pork Chops and Rice
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
August 2009 Angel Food Menus and Shopping Lists
Please Note – July Angel Food Menus are delivered in August, so you will actually be using them throughout August.
The four weekly menus are based on the food items provided by Angel Food Ministries in August which include:
- 1.5 lb. Ribeye Steaks (4 X 6 oz.)
- 3 lb. IQF Split chicken Breast
- 1 lb. Boneless Center Pork Chops
- 2 lb. Mac & Beef Dinner Entree
- 1.5 lb. Breaded All White Meat Chicken Nuggets
- 1 lb. 80/20 Lean Ground Beef
- 1 lb. Bake or Fry Fish Sticks (32 sticks)
- 1 lb. Frozen Corn
- 1 lb. Frozen Baby Lima Beans
- 1 ct. Cello-Wrapped Iceberg Lettuce
- 2 lb. Sweet Potatoes
- 15 oz. Pork and Beans
- 1 lb. Rice
- 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
Fish Stick Supper
Monday
Chili Tortilla Stack
Tuesday
Country Chicken Breasts
Wednesday
Ribs and Limas
Thursday
Pasta Italiano
Friday
Skewered Pork
Saturday
Ribeye Steaks
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
Mac and Beef Dinner Entrée
Monday
Burger and Veggie Packets
Tuesday
Turkey and Pasta Casserole
Wednesday
Caribbean Chicken and Sweet Potatoes
Thursday
Beef in Pita Pockets
Friday
Chicken and Vegetables with Dumplings
Saturday
Smothered 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
Kung Pao Beef
Monday
Chicken Supreme
Tuesday
Ham and Broccoli Dinner
Wednesday
Tuna Tetrazzini
Thursday
Pasta and Bean Skillet
Friday
Chicken and Strata Divan
Saturday
Pork 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 4
Sunday
Fiesta Taco Casserole
Monday
Grilled Honey Mustard Pork Chops
Tuesday
Chicken and Rice Casserole
Wednesday
Cheesy Lasagna
Thursday
Easy Southwestern Stroganoff
Friday
Italian Spaghetti Meat Sauce
Saturday
Fried Chicken and Creamy Gravy
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
Fried Chicken and Creamy Gravy
Makes 6 servings
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 2 1/2- to 3- pound cut-up broiler-fryer chicken
- Vegetable oil
- Creamy Gravy (below)
- CREAMY GRAVY:
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth or water
- 1/2 cup milk
- Salt and pepper to taste
1. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.
2. Heat oil (1/4 inch) in 12-inch skillet over medium-high heat until hot. Cook chicken in oil until light brown on all sides, about 10 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done and juices of chicken run clear, about 35 minutes. If skillet cannot be covered tightly, add 1 to 2 tablespoons water.
3. Remove cover during the last 5 minutes of cooking to crisp chicken. Remove chicken; keep warm. Prepare Creamy Gravy; serve with chicken.
For Creamy Gravy
1. Pour drippings from skillet into bowl, leaving brown particles in skillet. Return 2 tablespoons drippings to skillet. Stir in flour.
2. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce, if desired. Stir in salt and pepper.
Italian Spaghetti Meat Sauce
Makes 4 servings
- 1 pound ground beef
- 1 cup onions, chopped
- 1 clove garlic, crushed
- 3 1/2 cups tomatoes, whole, peeled
- 2/3 cup tomato paste
- 1/2 cup water
- 1/2 cup mushrooms, sliced, and liquid
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Brown ground chuck with onion and garlic in large saucepan. Drain off fat. Put in crockpot with remaining ingredients. Stir to break up tomatoes. Cook all day in the crockpot on LOW setting. Stir occasionally.
Serve over hot cooked pasta.
Easy Southwestern Stroganoff
Makes 4 servings
- 1 pound ground beef
- 1 cup water
- 1 (16-ounce) jar thick-and-chunky salsa
- 2 cups uncooked wagon wheel pasta (rotelle) (4 ounces)
- 1/2 teaspoon salt
- 1/2 cup sour cream
1. Cook beef in 10-inch skillet over medium-high heat about 8 minutes, stirring occasionally, until brown; drain.
2. Stir water, salsa, pasta and salt into beef. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
3. Stir in sour cream. Cook just until hot.
Cheesy Lasagna
Makes 12 servings
- 1/2 cup margarine or butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 4 cups milk
- 1 cup shredded Swiss cheese (4 ounces)
- 1 cup shredded mozzarella cheese (4 ounces)
- 1/2 cup grated Parmesan cheese
- 2 cups small curd cottage cheese
- 1/4 cup snipped parsley
- 1 tablespoon snipped fresh or 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1 teaspoon snipped fresh or 1/2 teaspoon dried oregano leaves
- 2 cloves garlic, crushed
- 12 uncooked lasagna noodles
- 1/2 cup grated Parmesan cheese
1. Heat oven to 350°.
2. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and 1/2 teaspoon salt. Cook, stirring constantly, until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir in Swiss cheese, mozzarella cheese and 1/2 cup Parmesan cheese. Cook and stir over low heat until cheeses are melted. Mix remaining ingredients except noodles and remaining Parmesan cheese.
4. Spread 1/4 of the cheese sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 4 uncooked noodles. Spread 1 cup of the cottage cheese mixture over noodles; spread with 1/4 of the cheese sauce mixture. Repeat with 4 noodles, the remaining cottage cheese mixture, 1/4 of the cheese sauce mixture, the remaining noodles and remaining cheese sauce mixture. Sprinkle with 1/2 cup Parmesan cheese.
5. Bake uncovered until noodles are done, 35 to 40 minutes. Let stand 10 minutes before cutting.
Chicken and Rice Casserole
Makes 8 servings
- 3 pounds broiler-fryer chicken, cut into parts
- 1 onion sliced
- 1 tablespoon salt
- 2 cups water
- 1 teaspoon salt
- 1 cup long grain rice uncooked
- 1/2 cup butter
- 1 cup mushrooms sliced
- 1/2 cup flour
- 3 cups chicken broth
- 1 cup cream heavy
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon oregano crushed
- 2 tablespoons green onions, sliced
- 1 cup cheddar cheese, shredded
Wash chicken parts. In large kettle cook chicken parts in enough water to barely cover chicken; add sliced onion and 1 tablespoon salt. When chicken is tender, drain; save broth. Remove bone and skin from chicken pieces; cut into pieces and set aside. In medium saucepan bring 2 cups water to boil, add 1 teaspoon salt; stir in rice, reduce heat; cover and cook 25 minutes.
Meanwhile, in medium saucepan melt butter (or margarine) over medium heat; add sliced mushrooms; cook and stir until lightly browned. Sprinkle flour over mushrooms and gently stir. Add 3 cups reserved chicken broth; cook and stir until smooth and thick. Add cream and seasonings. Spoon cooked rice into 3-quart casserole; top with chicken, then with sauce. Sprinkle with sliced green onions and cheese. Bake at 400 degrees F. for 20 to 30 minutes.
Grilled Honey Mustard Pork Chops
Makes 4 servings
- 1/4 cup honey
- 2 tablespoons Dijon style mustard
- 1 tablespoon orange juice
- 1 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
- 1 teaspoon cider vinegar
- 1/2 teaspoon white wine or regular Worcestershire sauce
- Dash of onion powder
- 4 boneless pork loin chops, 1/2 inch thick (about 1 pound)
1. Mix all ingredients except pork.
2. Cover and grill pork 4 to 5 inches from medium coals 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is tender and slightly pink when centers of thickest pieces are cut. Discard any remaining honey mixture.
Fiesta Taco Casserole
Makes 6 servings
- 1 pound lean ground beef
- 1 (15-ounce) can spicy chili beans, undrained
- 1 cup salsa
- 2 cups coarsely broken tortilla chips
- 1/2 cup reduced-fat sour cream
- 4 medium green onions, sliced (1/2 cup)
- 1 medium tomato, chopped (3/4 cup)
- 1/2 cup shredded cheddar cheese or Monterey Jack (4 ounces)
- Tortilla chip, if desired
- Shredded lettuce, if desired
- Salsa, if desired
Heat oven to 350°. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stir-ring occasionally, until brown; drain. Stir in beans and salsa. Heat to boiling, stirring occasionally. Place broken tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.
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.
Chicken and Strata Divan
Makes 8 servings
- 6 slices bread crusts removed
- 2 10 1/2-ounce packages frozen broccoli spears cooked and well-drained
- 3/4 pound sharp cheddar cheese grated or longhorn cheese
- 3 cups chicken cubed cooked or ham, or mixture of both
- 1 cup evaporated milk
- 2 1/2 cups chicken broth
- 6 eggs beaten
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 2 tablespoons onions minced
- 12 slices bread cut into rounds
- Parmesan cheese Grated
Place 6 whole bread slices in the bottom of a greased 9 x 13-inch baking dish. Cover with broccoli; layer with one-half of the cheese. Add meat and remainder of cheese. Combine milk, chicken stock, eggs, salt, mustard, and onion. Pour gently over layers. Top with bread rounds. Cover and place in refrigerator overnight. Bring to room temperature before baking in a preheated 325° F oven for 55 minutes or until set. Sprinkle Parmesan cheese on top of bread rounds; carefully brown under broiler. Let set 10 minutes before serving.
Pasta and Bean Skillet
Makes 4 servings
- 1 cup salsa
- 2/3 cup uncooked elbow macaroni, wagon wheel pasta (rotelle) or small pasta shells (2 ounces)
- 3/4 cup water
- 2 teaspoons chili powder
- 1 (15-ounce) can pork and beans, undrained, or kidney beans, rinsed and drained
- 1 (8-ounce) can tomato sauce
- 1/2 cup shredded cheddar cheese (2 ounces)
1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low.
2. Cover and simmer about 15 minutes, stirring frequently, just until macaroni is tender. Sprinkle with cheese.
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.
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.
Chicken Supreme
Makes 10 servings
- 5 pounds chicken nuggets
- 6 cups water
- 1 onion coarsely chopped
- 1 bay leaf large
- 2 cups bread fresh crumbs, toasted
- 2 cups white rice cooked
- 1 cup celery chopped
- 4 eggs lightly beaten
- 1 onion small, chopped
- 1 4-ounce jar pimiento chopped, undrained
- 2 teaspoons salt
In a 5-quart Dutch oven over high heat, bring chicken, water, coarsely chopped onion and bay leaf to a boil; reduce heat to low, cover and simmer for 1 hour or until chicken is tender. Remove chicken. Strain broth; skim fat from surface and set broth aside. When chicken is cool enough to handle, remove meat from bones; cut into bite-size pieces. You should have about 4 cups of meat. Discard bones and skin.
Preheat oven to 400°. In a large bowl, mix chicken, bread crumbs, rice, celery, eggs, remaining chopped onion, pimiento, salt and 3 cups of the reserved chicken broth. Pour into a shallow 3-quart baking dish. Bake for 25 to 30 minutes or until set. Cut into squares. Serve plain or use leftover chicken broth to make your favorite chicken gravy or mushroom sauce.
Kung Pao Beef
Makes 4 servings
- 1/2 cup roasted peanuts
- 1 pound beef flank steaks or boneless sirloin steak
- 1 tablespoon vegetable oil
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- Dash white peppers
- 2 hot green chilies
- 2 green onions (with tops)
- 1 medium red bell pepper
- 2 tablespoons vegetable oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped ginger root
- 2 tablespoons brown bean sauce
- 1/2 cup diced canned bamboo shoots
- 1 teaspoon sugar
Prepare Roasted Peanuts (see Fish & Shell Fish: Roasted Peanuts). Trim fat from beef steak; cut beef into 3/4-inch cubes. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.
Remove seeds and membranes from chilies. Cut chilies into very thin slices. Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 3/4-inch squares.
Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from wok.
Heat wok until very hot. Add 2 tablespoons vegetable oil, tilt wok to coat side. Add chilies, garlic, gingerroot, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell peppers and sugar; stir-fry 1minute. Stir in green onions. Sprinkle with peanuts.
Smothered Pork Chops
Makes 6 servings
- 2 tablespoons cornstarch
- 1 (14 1/2-ounce) can beef broth
- 1/8 teaspoon pepper
- Vegetable cooking spray
- 6 pork chops 1/2 inch thick (about 1 1/2 lb)
- 1 medium onion sliced (about 1/2 cup)
- 6 cups hot cooked medium egg noodles (about 6 cups dry), cooked w/o salt
1. In bowl mix cornstarch broth, and pepper until smooth. Set aside.
2. Spray medium skillet with cooking spray and heat over medium-high heat 1 minute. Add chops in 2 batches and cook 10 minutes or until browned. Set chops aside.
3. Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add onion and cook until tender-crisp.
4. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chops to pan. Reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink. Serve with noodles.
Chicken and Vegetables with Dumplings
Makes 8 servings
- 2 1/2 to 3 pounds boneless, skinless chicken thighs
- 1 pound small red potatoes (about 2 1/2 inches in diameter
- 2 cups baby carrots
- 3 (14 1/2-ounce) cans chicken broth
- 2 cups Original Bisquick® mix
- 1/2 cup cold water
- 2 teaspoons parsley flakes
1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.
Beef in Pita Pockets
Makes 4 servings
- 2 pita bread (6 inches in diameter)
- 1/3 cup country-style or creamy Dijon style mustard
- 1/2 pound thinly sliced cooked deli roast beef
- 1 small tomato, thinly sliced
- 4 slices (1 ounce each) cheddar cheese or provolone cheese
- 4 lettuce leaves
1. Cut pita breads in half; open to form pockets. Spread mustard on inside of pita pocket halves.
2. Fill pockets with beef, tomato, cheese and lettuce. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go.
Caribbean Chicken and Sweet Potatoes
Makes 8 servings
- 8 boneless skinless chicken breast halves (about 2 1/2 pounds)
- 1 cup light rum or apple juice
- 1/4 cup honey
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cloves garlic, crushed
- 4 large sweet potatoes or yams, cut into 1/2 inch slices
- Tropical Fruit Salsa:
- 1 mango
- 1 papaya
- 2 kiwifruit, peeled and chopped
- 1 jalapeno chiles, seeded and finely chopped
- 1 cup pineapple chunks
- 1 tablespoon finely chopped red onions
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons lime juice
Prepare Tropical Fruit Salsa. Place chicken in shallow glass or plastic dish. Mix remaining ingredients except sweet potatoes; pour over chicken. Cover and refrigerate 1 hour.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 5 inches from medium heat 10 minutes. Turn chicken; brush with marinade. Add sweet potato slices to grill. Cover and grill chicken and potato slices 10 to 15 minutes, brushing frequently with marinade, until chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken and potato slices with salsa.
Turkey and 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.
Burger and Veggie Packets
Makes 5 servings
- 1 pound extra-lean or diet-lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic pepper
- 1/2 teaspoon onion powder
- 2 cups frozen mixed vegetables
- 30 frozen steak fries (from 28-ounce bag)
- 5 frozen half-ears corn on the cob
- 1/2 teaspoon garlic pepper
1. Heat oven to 450°. Cut five 18 x 12-inch sheets of aluminum foil. Mix beef, Worcestershire sauce, 1 teaspoon garlic pepper and the onion powder. Shape mixture into 5 patties, about 1/4-inch thick.
2. Place 1 patty on each foil sheet about 2 inches from 12-inch side. Top each with frozen vegetables and steak fries. Place 1 piece of corn next to each patty. Sprinkle 1/2 teaspoon garlic pepper over vegetables. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Place packets on large cookie sheet.
3. Bake 15 to 20 minutes or until patties are no longer pink in center and juice of beef is clear. Place packets on plates. Cut large X across top of each packet; fold back foil.
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.
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!
Skewered Pork
Makes 4 servings
- 1 pound pork tenderloin
- 1 cup water
- 1/2 cup creamy peanut butter
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 2 tablespoons sugar
- 1 teaspoon garlic minced
- 1/4 teaspoon red pepper flakes crushed
- 8 bamboo skewers (6 inches long)
- 1 7-ounce package Chinese noodles or other noodles
- 2 teaspoons cornstarch
- Tomato wedges
- Green pepper strips
- Additional red pepper flakes
Trim fat and tendons from pork. Slice across the grain very thinly and on a slight angle; set aside.
In a small saucepan, whisk water, peanut butter, soy sauce, lemon juice, sugar, garlic and pepper flakes. Add pork and stir until well coated. Let stand for 5 minutes.
Thread meat onto bamboo skewers, reserving excess sauce. Place on rack of broiler pan (or grill).
Preheat broiler (or grill). Cook noodles according to package directions. Meanwhile, broil (grill) meat 5 to 6 inches from heat source for 15 minutes or until no longer pink in the center, turning once during broiling (grill).
Meanwhile, whisk cornstarch into remaining peanut butter mixture in saucepan until well blended. Stirring over medium-high heat, bring to a boil and boil for 1 minute.
Place drained noodles on a serving plate. Arrange skewers on top. Pour sauce over and garnish with tomatoes and green pepper. Serve with additional red pepper flakes if desired.
Pasta Italiano
Makes 4 servings
- 8 ounces spaghetti or linguini
- 1/2 pound sweet Italian sausages
- 1 tablespoon vegetable oil (optional)
- 1/2 cup onions coarsely chopped
- 1/2 cup green bell peppers chopped
- 1 15-ounce jar marinara sauce
- 1 4-ounce can mushrooms sliced, drained (optional)
- 1 teaspoon sugar
- Parmesan cheese grated
Cook spaghetti or linguini according to package directions; drain, return to pot, cover and keep warm if necessary.
Meanwhile, in a 10-inch skillet over medium heat, brown sausage, breaking up meat as it cooks. Transfer sausage to paper towels to drain; set aside. Remove all but 1 tablespoon of the drippings.
In drippings or oil, sauté onion and green pepper for about 7 minutes or until softened. Add sauce, sausage, mushrooms and sugar. Reduce heat to low, cover and simmer for 5 to 10 minutes to blend flavors.
Place drained pasta in a serving bowl. Pour sauce over; toss if desired. Serve with Parmesan cheese.
Ribs and Limas
Makes 6 servings
- 4 pounds pork ribs country-style
- 2 tablespoons vegetable shortening solid
- 2 1/2 cups onions chopped
- 2 tablespoons flour
- 2 teaspoons dry mustard
- 4 cups water
- 1 cup brown sugar packed
- 2 tablespoons lemon peels grated
- 1/4 cup lemon juice
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lima beans dried baby
- 6 cups water
In an 8-quart Dutch oven over medium-high heat, brown ribs in hot shortening. Remove ribs and set aside. Pour off all but 1 to 2 tablespoons of the drippings. Add onions and sauté until lightly browned. Stir in flour and mustard. Add 4 cups water, brown sugar, lemon rind and juice, vinegar, salt and pepper; bring to a boil. Add ribs; reduce heat to low, cover and simmer for 1 1/2 to 2 hours or until ribs are tender.
Meanwhile, in a 4-quart saucepot over low heat, simmer lima beans, covered, in 6 cups water for 1 1/2 hours or until tender. Drain. Add beans to ribs and sauce. Bring to a boil over medium-high heat; reduce heat to low, cover and simmer for 30 minutes, stirring once or twice.
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.
Chili Tortilla Stack
Makes 2 servings
- 1 15-ounce can chili con carne with beans
- 1 4-ounce can green chilies diced
- 6 corn tortillas (6-inch)
- 1/4 cup onions finely chopped
- 1 cup sharp cheddar cheese shredded (about 4 oz.)
- 1 cup Monterey jack cheese shredded (about 4 oz.)
- Sour cream Dairy
- Olives sliced
- Diced tomato
- Shredded lettuce
- Paprika
Preheat oven to 400°. Grease a 9-inch pie plate. In a medium bowl, mix chili and green chilies.
Place one tortilla in pie plate. Spread with about 1/3 cup of the chili mixture. Sprinkle evenly with about one-sixth of the onion, Cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas, chili, onion and cheeses. Bake for 15 to 20 minutes or until hot and bubbly.
Serve with sour cream, olives, tomato and lettuce, and sprinkle with paprika if desired.
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.
July 2009 Angel Food Menus and Shopping Lists
Please Note – June Angel Food Menus are delivered in July, so you will actually be using them throughout July.
The four weekly menus are based on the food items provided by Angel Food Ministries in July which include:
- 1.5 lb. New York Strip Steaks (4×6 oz.)
- 1.5 lb. Boneless Pork Roast
- 1.5 lb. Lean Ground Beef
- 1 lb. Chicken Breast Fajita
- 2 lb. Chicken Stir-Fry Meal
- 12 oz. Deli Sliced Ham
- 5 oz. Chunk Light Tuna in Water
- 25 oz. Pasta Sauce
- 1 lb. Pasta
- 1 lb. Frozen Sliced Carrots
- 12 White Corn Tortillas
- 4 Fresh Large Baking Potatoes
- Fresh Fajita Veggies (Red & Green Peppers & Onion)
- Fresh Cello Wrapped Celery
- 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
Pork Roast and Vegetables with Brown Gravy
Monday
Pineapple Chicken
Tuesday
Lemon Pepper Steak
Wednesday
Turkey loaf
Thursday
Lime Marinated Pork with Citrus Salsa
Friday
Cream Cheese Chicken
Saturday
Barbecued Beef Sandwiches
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
Shredded Pork Tacos
Monday
Sloppy Joes
Tuesday
Turkey Saltimbocca
Wednesday
Chicken Fajita
Thursday
Peppered Pork Pitas with Garlic Sauce
Friday
Bacon Cheeseburger Pasta
Saturday
Fried 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 3
Sunday
Savory Pork Chops and Rice
Monday
Chicken Supreme
Tuesday
Tuna Bake
Wednesday
Beef and Nacho Bake
Thursday
Pasta and Sauce
Friday
Chicken and Vegetables with Dumplings
Saturday
Double Cheese Chicken Caesar 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
Chicken Fried Pork Chops
Monday
Hawaiian Burgers
Tuesday
Chicken Stir Fried Skillet Meal
Wednesday
Turkey Jalapeno Quesadillas
Thursday
Cheesy Mac and Franks
Friday
Pot Roast
Saturday
Lemon 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
Lemon Chicken
Makes 4 servings
- 1/4 cup butter or margarine
- 1 broiler-fryer chicken (about 3 lb.), cut up
- 1/3 cup lemon juice
- 1 teaspoon thyme dried, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic powder
Preheat oven to 450°.
Place butter in a 13 x 9 x 2-inch baking pan. Melt butter in oven while preheating (do not burn). Remove from oven.
Meanwhile, rinse chicken and pat dry. Roll in melted butter. Arrange in dish, skin-side down; set aside.
In a small bowl, mix lemon juice, thyme, salt, pepper and garlic powder. Baste chicken with some of the lemon mixture.
Bake for 20 minutes. With tongs, turn chicken over. Baste with juices and remaining lemon mixture. Bake 15 to 20 minutes longer or until tender and no longer pink when cut along the bone.
Spoon juices over chicken. Transfer to a serving platter.
Pot Roast
Makes 4 servings
- 3 pounds beef rump roast
- 1 package onion soup mix, beefy
- 2 teaspoons kitchen bouquet (brown sauce)
- 2 stalks celery, chunked
- 1 baby carrots, small bag
- 6 red potatoes, halved
- 1 onion, sliced
- Black pepper, freshly ground to taste
Sauté the onion, celery and carrots in a little oil in a large skillet until everything is a slightly brown. Remove the veggies; set aside. Using the same skillet, brown the roast on all sides. Remove the roast and place it into a large crock pot, along with the sautéed veggies. Deglaze the pan with a little water (or wine), scraping up all the browned bits of meat and veggie residue. Pour the juices into the crockpot and cover the roast with water (about 1 inch higher than the roast). Cook the roast on LOW for 8 to 10 hours. Once the meat and veggies are done, remove them from the crockpot to your serving platter. Skim the fat from the juices or use a fat-skimming cup to remove it. Only use as much of the broth as you need to make gravy for that meal. Thicken it with arrowroot and water. Divide the rest of the cooking juices and place it into containers (unthickened) and freeze it so you can make gravy anytime you want (meatloaf, etc).
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Cheesy Mac and Franks
Makes 4 servings
- 6 ounces macaroni uncooked (about 1 1/2 cups)
- 4 hot dogs cut in 1/2 -inch slices
- 3/4 pound pasteurized process cheese spread pasteurized process, cubed
- 2/3 cup milk
- 2 teaspoons mustard prepared
- 1/4 teaspoon black pepper
Cook macaroni according to package directions. When almost tender, add frankfurters. Cook until macaroni is done and frankfurters are plumped; drain well.
Meanwhile, in a medium saucepan, place cheese spread, milk and prepared mustard. Over low heat, cook until cheese melts, stirring occasionally. Stir in cooked macaroni with frankfurters and pepper and heat through, stirring occasionally.
Turkey Jalapeno Quesadillas
4 servings
- 1/4 cup sour cream
- 1 tablespoon chopped fresh cilantro
- 1 (1 1/4-ounce) packet taco seasoning mix
- 1/2 pound sliced cooked deli turkeys
- 1 cup Mexican multi-cheese shredded cheese (4 ounces)
- 4 medium jalapeno chiles, seeded and coarsely chopped (1/4 cup)
- 4 flour tortillas (10 inches in diameter)
- 2 teaspoons vegetable oil
1. Mix sour cream, cilantro and taco seasoning mix in small container; cover with lid and set aside.
2. Layer turkey, cheese and chilies on 2 of the tortillas. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
3. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Place 1 quesadilla, oil side down, in skillet; brush top with about 1/2 teaspoon oil. Cook about 2 minutes or until light golden brown. Turn quesadilla; cook 2 minutes longer or until light golden brown.
4. Repeat with remaining quesadilla. Cut into wedges. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go with sour cream mixture.
Chicken Stir Fried Skillet Meal
Makes 4 servings
- 1 package chicken stir fry skillet meal
Prepare the chicken stir-fry skillet meal as directed on package.
Hawaiian Burgers
Makes 4 servings
- 1 pound ground beef
- 3 tablespoons soy sauce
- 1/2 teaspoon ginger ground
- 1 8-ounce can pineapple tidbits in own juice, well drained
- 4 strips of bacon
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, 2 tablespoons of the soy sauce and ginger until well blended. Gently mix in pineapple. Shape mixture into four patties, each about 1 12 inches thick. Wrap a bacon slice around the outside of each patty; secure with a wooden pick.
Broil patties for 9 minutes (do not turn over). Brush patties with remaining 1 tablespoon soy sauce. Broil 3 minutes longer for medium or 5 minutes longer for well done.
Serve with a seasoned stir-fry rice mix and steamed mixed vegetables.
Chicken Fried Pork Chops
Makes 4 servings
- 4 boneless pork loin chops (4 ounces each)
- 1/4 cup all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 2 to 3 tablespoons milk
- 1/2 cup Italian-style dry bread crumbs
- 2 tablespoons vegetable oil
1. To flatten each pork chop, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound pork with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
2. Mix flour, seasoned salt and garlic powder in shallow bowl. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop into flour mixture, then dip into milk. Coat well with bread crumbs.
3. Heat oil in 12-inch skillet over medium heat. Cook pork chops in oil 6 to 8 minutes, turning once, until pork is browned on outside and slightly pink in center.
Double Cheese Chicken Caesar Pizza
Makes 8 servings
- 1 (10-ounce) package ready-to-serve thin Italian corn meal pizza crust (12 inches in diameter)
- 1/4 cup creamy Caesar dressing
- 1 cup shredded mozzarella cheese or provolone cheese 9 ounces)
- 16-18 frozen fully cooked breaded mozzarella cheese nuggets (13 1/2-ounce package)
- 1 (9-ounce) package frozen smoke-flavor fully cooked boneless skinless chicken breast halves strips
- 1/4 cup sliced ripe olives
- 1 small red bell pepper, cut into thin strips
- 1/3 cup grated Parmesan cheese
1. Heat oven to 450°. Place pizza crust on ungreased cookie sheet.
2. Spread dressing evenly on pizza crust; sprinkle with mozzarella cheese. Arrange cheese nuggets, ends touching, in circle 1 inch from edge of crust. Arrange chicken, olives and bell pepper inside circle of cheese nuggets; sprinkle with Parmesan cheese.
3. Bake 12 to 15 minutes or until nuggets are golden brown and edge of crust is deep golden brown.
Chicken and Vegetables with Dumplings – Crock Pot
Makes 8 servings
- 2 1/2 to 3 pounds boneless, skinless chicken thighs
- 1 pound small red potatoes (about 2 1/2 inches in diameter
- 2 cups baby carrots
- 3 (14 1/2-ounce) cans chicken broth
- 2 cups Original Bisquick® mix
- 1/2 cup cold water
- 2 teaspoons parsley flakes
1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.
Pasta and Sauce
Makes 4 servings
- 1 pound pasta
- 28 ounces pasta sauce
Prepare the pasta as directed on box. Warm the pasta sauce as directed on container. Serve pasta sauce over pasta.
Beef and Nacho Bake
Makes 10 servings
- 1 1/2 pounds ground beef
- 1/2 pound pork sausages bulk
- 1 1/4 cups onions chopped
- 2 cloves garlic minced
- 1 cup sour cream
- 1 8-ounce can tomato sauce
- 1 7-ounce can green chilies chopped
- 1 6-ounce can tomato paste
- 1 3 1/2-ounce can olives medium pitted, drained and sliced, reserving
- 1 8-ounce package tortilla chips
- 12 ounces Monterey jack cheese shredded (about 3 cups)
- Paprika (optional)
- 1/4 cup green onions thinly sliced
At least 45 minutes or up to 2 3/4 hours before serving:
Grease a 3-quart oblong baking dish. In a large skillet over medium-high heat, sauté beef and sausage until no longer pink. Add onions and garlic and sauté until onions are almost tender and meat is browned. Pour off drippings. Reduce heat to medium.
Stir in sour cream, tomato sauce, green chilies, tomato paste and olives until blended. Heat through, do not boil. Remove from heat.
Layer in baking dish two-thirds of the chips, all the meat mixture, remaining chips, cheese and sprinkle with paprika. If making ahead, cover and let stand at room temperature up to 2 hours.
Bake, uncovered, in a preheated 375° oven for 20 to 30 minutes or until heated through.
Garnish with green onions and reserved olives.
Tuna Bake
Makes 4 servings
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1/2 teaspoon onion salt
- 1 (10 3/4-ounce) can cream of celery soup
- 1 1/3 cups milk
- 1/2 cup shredded process American cheese
- 1 (9-ounce) package tuna, drained, chunked
- 1 cup cooked peas
- 1 (16-ounce) can buttermilk refrigerator biscuits, optional
In a saucepan, melt butter. Blend in flour and onion salt. Whisk in cream of celery soup and milk. Cook and stir until thick and bubbly. Remove from heat and stir in the cheese until melted. Add tuna and peas. Place in a greased 10×8″ baking dish or freezer bags. Cover, label, and freeze.
Before serving, uncover and bake frozen casserole at 425F for 40-45 minutes, stirring occasionally. If desired, top casserole with 6 refrigerated buttermilk biscuits. Bake until biscuits are golden brown, about 8-10 more minutes.
Chicken Supreme
Makes 10 servings
- 5 pounds chicken nuggets
- 6 cups water
- 1 onion coarsely chopped
- 1 bay leaf large
- 2 cups bread fresh crumbs, toasted
- 2 cups white rice cooked
- 1 cup celery chopped
- 4 eggs lightly beaten
- 1 onion small, chopped
- 1 4-ounce jar pimiento chopped, undrained
- 2 teaspoons salt
In a 5-quart Dutch oven over high heat, bring chicken, water, coarsely chopped onion and bay leaf to a boil; reduce heat to low, cover and simmer for 1 hour or until chicken is tender. Remove chicken. Strain broth; skim fat from surface and set broth aside. When chicken is cool enough to handle, remove meat from bones; cut into bite-size pieces. You should have about 4 cups of meat. Discard bones and skin.
Preheat oven to 400°. In a large bowl, mix chicken, bread crumbs, rice, celery, eggs, remaining chopped onion, pimiento, salt and 3 cups of the reserved chicken broth. Pour into a shallow 3-quart baking dish. Bake for 25 to 30 minutes or until set. Cut into squares. Serve plain or use leftover chicken broth to make your favorite chicken gravy or mushroom sauce.
Savory Pork Chops and Rice
Makes 6 servings
- 1 1/2 teaspoons garlic salt
- 1/4 teaspoon black pepper
- 6 pork chops (about 3/4 inch thick), trimmed
- 2 tablespoons vegetable oil
- 1 1/2 cups onions chopped
- 1 1/4 cups quick cooking brown rice raw
- 1 cup celery sliced
- 2 teaspoons poultry seasoning
- 1 1/4 cups water
- 1/2 cup white wine (or chicken broth)
- 2 teaspoons chicken bouillon
Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side.
Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed.
Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender.
Fried Chicken
Makes 5 servings
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon poultry seasoning
- 3 to 3 1/2 pounds cut-up frying chicken
- 1 cup oil or shortening
1. In resealable food storage plastic bag, combine flour, salt, pepper and poultry seasoning. Add chicken, a few pieces at a time; shake to coat.
2. Heat oil in large skillet over medium heat until hot. Add chicken; cook until browned on all sides.* Reduce heat to low; cover and cook 30 minutes or until chicken is fork-tender and juices run clear. Remove cover during last 10 minutes of cooking to crisp chicken.
TIP: * After browning, chicken can be placed in ungreased shallow baking pan and baked uncovered at 350°F. for about 45 minutes.
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.
Peppered Pork Pitas with Garlic Sauce
Makes 8 servings
- GARLIC SAUCE
- 1/3 cup mayonnaise or salad dressing
- 2 tablespoons milk
- 2 garlic cloves, minced
- PORK PITAS
- 1 pound boneless pork loin chops, cut into thin strips
- 1 tablespoon olive or vegetable oil
- 1 teaspoon coarse ground black pepper
- 1 (7-ounce) jar roasted red bell peppers, drained, sliced
- 4 (6-inch) pita bread, halved
1. In small bowl, combine mayonnaise, milk and garlic; mix well. Set aside.
2. In medium bowl, combine pork, oil and pepper; mix well. Heat large skillet over medium-high heat until hot. Add pork mixture; cook 3 to 4 minutes or until pork is lightly browned and no longer pink, stirring occasionally. Stir in roasted peppers; heat until warm.
3. Lightly brush insides of pita bread halves with garlic sauce. Fill each with pork mixture. If desired, drizzle remaining garlic sauce over top.
Chicken Fajita
Makes 4 servings
- 1 clove garlic, minced
- 2 1/4 teaspoons canola oil
- 2 1/4 teaspoons lemon juice
- 1 1/4 tablespoons soy sauce
- 1/4 teaspoon (dash) pepper
- 2 teaspoons Mexican Seasoning
- 2 whole boneless skinless chicken breasts, split
- 1 medium onion, thinly sliced
- 1 green pepper, thinly sliced
- 4 flour tortillas
Method
1. Make marinade by combining garlic, 1 1/2 tsp oil, lemon juice, soy sauce, pepper, and Mexican seasoning.
2. Cut chicken into thin strips. Add chicken to marinade, toss to coat evenly, and marinate in refrigerator for at least 2 hours. Stir mixture occasionally to recoat meat.
3. In a nonstick skillet, heat 1 tsp oil on medium-high heat. Add chicken, onion, and pepper. Sauté, stirring occasionally, until chicken is no longer pink and onion is slightly brown. Serve on tortillas.
Turkey Saltimbocca
Makes 6 servings
- 1 cup herb- seasoned stuffing mix (not cubes)
- 1 1/2 pounds fresh turkey breast slices
- 6 thin slices cooked ham
- 6 fresh sage leaves, chopped, or 3 teaspoons dried sage leaves
- 6 tablespoons shredded mozzarella cheese
- 1 medium tomato, seeded, chopped
1. Heat oven to 375°F. Line 15 3 10 3 1-inch baking pan with foil; spray with nonstick cooking spray. Place stuffing mix in small shallow bowl.
2. Place 1 turkey breast slice between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound turkey with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining turkey breast slices.
3. Place 1 ham slice and 1 chopped sage leaf on each turkey slice. Top each with 1 tablespoon cheese and about 1 tablespoon chopped tomato; roll up tightly, jelly-roll fashion. Secure each roll with toothpick. Coat turkey rolls with stuffing mix. Place, seam side down, in sprayed pan. Cover pan with foil.
4. Bake at 375°F. for 30 minutes. Uncover; bake an additional 20 to 30 minutes or until turkey is no longer pink.
Sloppy Joes
Makes 6 servings
- 1 pound lean ground beef
- 1/2 cup chopped green bell peppers or celery
- 1/2 cup chopped onions
- 1 tablespoon brown sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup ketchup
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- 1 (8-ounce) can tomato sauce
- 6 sandwich buns , split
1. In large skillet, combine ground beef, bell pepper and onion; cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain well.
2. Add all remaining ingredients except buns; mix well. Cover; simmer 15 to 20 minutes, stirring occasionally. Serve in buns.
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 chilies, 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.
TIP:*At this point, pork can be refrigerated for up to 24 hours or wrapped and frozen for up to 1 month.
Cream Cheese Chicken
Makes 4 servings
- 1 broiler-fryer chicken, cut up
- 2 tablespoons butter or margarine, melted
- Salt and pepper
- 2 tablespoons Italian herb dressing, dry
- Mix
- 1 can cream of mushroom soup
- 6 ounces cream cheese cut into cubes
- 1/2 cup chicken broth
- 1 tablespoon onions, chopped
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.
Lime Marinated Pork with Citrus Salsa
Makes 6 servings
- SALSA
- 1/2 cup chopped fresh oranges sections
- 1/2 cup chopped green bell peppers
- 1/4 cup sliced onions
- 1 medium tomato, seeded, chopped
- 1/2 red jalapeno chiles, finely chopped
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon grated lime rinds
- PORK
- 2 tablespoons lime juice
- 2 teaspoons olive or vegetable oil
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 2 (3/4-pound) pork tenderloin
1. GRILL DIRECTIONS: In medium bowl, combine all salsa ingredients; mix well. Let stand at room temperature for 1 hour to blend flavors.
2. Meanwhile, heat grill. In small bowl, combine lime juice, oil, garlic, salt and pepper; mix well. Brush oil mixture over pork tenderloins, coating all sides.
3. When ready to grill, place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 30 minutes or until pork is no longer pink in center, turning occasionally. Serve with salsa.
TIP:*To broil pork tenderloins, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning occasionally.
Turkey loaf
Makes 4 servings
- 2 pounds ground turkey, uncooked
- 1 1/2 cups bread crumbs, soft
- 2 eggs, slightly beaten
- 1 onion, minced
- 1 teaspoon horseradish
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/4 cup ketchup
- 1/4 cup evaporated milk
Mix all ingredients and form into a 7-inch round loaf. Place in bottom of crockpot. Cover and cook on LOW for 5-6 hours.
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.
Pineapple Chicken
Makes 6 servings
- 3 chicken breasts, split, skinned and boned
- Black pepper
- Paprika
- 1 20-ounce can pineapple tidbits drained, unsweetened
- 2 tablespoons Dijon style mustard
- Soy sauce
- 1 clove garlic, minced
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.
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 Chili Enchiladas
Makes 12 servings
- 6 ounces sharp cheddar cheese shredded (about 1 1/2 cups)
- 8 ounces Monterey jack cheese shredded (about 2 cups)
- 1 cup chicken breasts chopped cooked
- 3/4 cup onions finely chopped
- 12 corn tortillas 6 inches each
- 2 cups chicken broth warm
- 1 25-ounce can chili con carne without beans
- 1 10-ounce can green enchilada sauce
- 2 cups sour cream
Grease a 3-quart oblong baking dish. In a medium bowl, mix Cheddar cheese, half of the Monterey Jack cheese, chicken and onion; set aside.
Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six.
In a 3-quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining Monterey Jack cheese. If making ahead, cover and let stand up to 1 hour.
Bake, uncovered, in a preheated 350° oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered, in a preheated 300° oven for 25 to 30 minutes or until hot.
To serve, dollop with some of the sour cream. Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired.
Ham with Pineapple Sauce
- 4 slices fully cooked ham (1/2 inch thick)
- 2 tablespoons butter or margarine
- 1 (8-ounce) can crushed pineapple, undrained
- 1/2 cup raisins
- 1/4 cup packed brown sugar
- 2 tablespoons prepared mustard
- Dash ground cloves
In a skillet, sauté ham slices in butter until warmed. Meanwhile, in a saucepan, combine all of the remaining ingredients; simmer for 3 minutes. Serve over ham.
Cheese Stuffed Manicotti with Meat Sauce
Makes 6 servings
1 pound ground beef
1 tablespoon vegetable oil
1 tablespoon olive oil
1/2 cup onions chopped
1 garlic large, minced
2 6-ounce cans tomato paste
2 cups water
1 3/4 teaspoons salt
Freshly ground pepper to taste
4 tablespoons parsley chopped fresh
4 teaspoons basil dried, crushed
3/4 pound ricotta cheese
1/3 cup parmesan cheese grated
1 egg beaten
8 ounces manicotti shells
Parmesan cheese grated
1. Brown beef, Drain.
2. Add vegetable and olive oils. Add onion, garlic, tomato paste, water, 1 1/2 teaspoons salt, pepper to taste, 2 tablespoons parsley, and basil. Simmer for 45 minutes, uncovered, stirring occasionally.
3. In a bowl combine ricotta cheese, 1/3 cup Parmesan cheese, and egg; add remaining 2 tablespoons parsley, 1/4 teaspoon salt, and pepper to taste.
4. Cook manicotti in boiling salted water until tender, drain; rinse in cold water.
5. Using a pastry bag, fill manicotti with cheese mixture or cut lengthwise with scissors, open, fill, and reform.
6. Pour one-half the tomato-meat sauce into a 7 x 11-inch baking dish. Arrange stuffed manicotti in a layer, overlapping slightly. Top with remaining sauce. Sprinkle with Parmesan cheese.
7. Bake in a preheated 350° F oven for 25 to 30 minutes, basting occasionally.
Beef Patties with Mashed Potatoes and Gravy
Makes 6 servings
28 ounces Jumbo beef patties with gravy
6 medium white or red potatoes
1/3 – 1/2 cup milk
1/2 cup softened butter or margarine
1/2 teaspoon salt
Dash pepper
1. Prepare the Beef Patties with Gravy as directed on package
2. Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
3. Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
4. Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
5. Serve and enjoy!
Baked Chicken in Honey Sauce
Makes 6 servings
- 1/4 cup butter or margarine
- 1/4 cup honey
- 1/4 cup orange juice concentrate
- 2 tablespoons lemon juice
- 1 tablespoon mustard prepared
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 broiler-fryer chicken (3 to 4 lb.), cut up
- 1 tablespoon water cold
- 1 teaspoon cornstarch
1. Preheat oven to 375°.
2. Melt butter or margarine in a 13 x 9 x 2-inch baking dish. Add honey, orange juice, lemon juice, mustard, salt and curry powder. Mix well. Coat both sides of chicken pieces with honey mixture and place, skin-side down, in baking dish.
3. Bake for 30 minutes, basting occasionally. Turn chicken over and bake 30 minutes longer or until chicken tests done. Transfer chicken to a warm platter; cover and keep warm.
4. Transfer honey mixture to a small saucepan. In a small bowl or cup, mix cold water and cornstarch until smooth. Pour into honey mixture. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes.
5. Drizzle honey sauce over chicken and serve with fluffy hot rice.
Pineapple Chicken Stir Fry
Makes 6 servings
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1 tablespoon ketchup
- 1/2 teaspoon ginger
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breast halves cut into strips
- 2 tablespoons vegetable oil
- 1 16-ounce package frozen stir fry vegetables
- 1 8-ounce can unsweetened pineapple chunks drained
- Hot cooked rice
1. In a small bowl, combine the first six ingredients, set aside.
2. In a large skillet or wok stir-fry chicken in oil for 5-6 minutes or until juices run clear.
3. Add the vegetables and stir-fry for 3-4 minutes until they are crisp-tender.
4. Stir in pineapple and soy sauce mixture – heat through.
5. Serve over warm rice.
Hot Taco Salad
Makes 8 servings
- 2 pounds ground beef
- 1 envelope taco seasoning mix
- 1/2 16-ounce bag tortilla chips (or Nacho Doritos)
- 1 small onion chopped
- 1 medium tomato chopped
- 1/2 head lettuce chopped
- Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1 pound Velveeta cheese
1. Brown Hamburger, drain, add taco seasoning mix and set aside.
2. Crush chips into the bottom of a 9×13 inch baking dish. Spread hamburger mixture over chips.
3. Layer onion, tomato and lettuce on top of hamburger.
4. In a large saucepan melt butter. Stir in flour and stir continuously until smooth. Stir in milk. Bring to a boil – stirring constantly and boil one minute. Add Velveeta Cheese and stir until melted. Pour sauce over casserole.
5. Bake at 400 degrees for 10-15 minutes or until bubbly.
Pasta Twists Gorgonzola
Makes 4 servings
- 8 ounces corkscrew pasta
- 1 red bell pepper medium or green pepper, cut in short thin strips
- 1 tablespoon butter or margarine
- 4 ounces gorgonzola cheese crumbled
- 1/2 cup milk
- 1/3 cup whipped cream
- 2 tablespoons butter or margarine
- 1/2 cup parmesan cheese grated
- Black pepper
Cook pasta according to package directions; drain, return to pot, cover and keep warm if necessary.
Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in butter or margarine for 3 minutes or until crisp-tender; set aside.
In a 1-quart saucepan over medium heat, whisk cheese, milk, cream and butter or margarine until cheese melts and mixture is smooth.
Pour sauce over drained macaroni in pot. Sprinkle with Parmesan cheese; toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.
Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips, parsley sprigs and additional crumbled Gorgonzola if desired.
Potluck Tetrazzini
Makes 4 servings
1 8-ounce package spaghetti thin
1/4 pound mushrooms sliced (about 1 1/2 cups)
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon paprika
1 1/4 cups water
1 cup half and half
1/4 cup sherry or vermouth
1 1/4 teaspoons chicken bouillon
1/4 teaspoon salt
1/4 teaspoon nutmeg ground
8 ounces Muenster cheese cut in pieces (about 2 cups)
2 cups chicken cubed cooked
1/2 cup bread crumbs soft
2 tablespoons parmesan cheese grated
1/8 teaspoon paprika
Preheat oven to 350°. Butter a shallow 1 1/2 -quart baking dish.
Break spaghetti in half. Cook according to package directions. Drain, cover, and keep warm.
Meanwhile, in a 3-quart saucepan over medium heat, sauté mushrooms in butter 3 minutes or until limp. Add flour and 1/4 teaspoon paprika. Cook and stir 1 to 2 minutes. Add water, half-and-half, sherry, bouillon granules, salt, and nutmeg. Stirring, bring to a boil and boil until thickened. Reduce heat to low.
Add Muenster cheese. Stir just until cheese melts. Remove from heat.
Stir in spaghetti and chicken until well coated. Spoon into baking dish.
In a small bowl, stir bread crumbs, Parmesan cheese, and 1/8 teaspoon paprika until blended. Sprinkle over top of spaghetti mixture.
Bake 30 minutes or until very bubbly and heated through.
Tuna Jackstraws Casserole
Makes 6 servings
- 1 (4-ounce) can shoestring potatoes, divided
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (7-ounce) can tuna, drained
- 1 (6-ounce) can evaporated milk
- 1 (4 1/2-ounce) can sliced mushrooms, drained
Combine 3/4 of potatoes, soup, tuna, milk and mushrooms in a greased 13″ x 9″ baking dish. Sprinkle remaining potatoes on top. Bake, uncovered, at 375 degrees for 25 minutes.
Corn Dog Squares
Makes 12 servings
- 2 cups celery thinly sliced
- 2 tablespoons butter or margarine
- 1 1/2 cups green onions sliced
- 1 1/2 pounds hot dogs cut in thirds and quartered lengthwise
- 1 1/2 cups milk
- 2 eggs beaten
- 2 teaspoons sage ground
- 1/4 teaspoon black pepper
- 8 ounces sharp cheddar cheese shredded (2 cups)
- 1 15-ounce package corn bread and muffin mix
1. Preheat oven to 400°. Butter a 3-quart oblong baking dish. In a 10-inch skillet over medium-high heat, sauté celery in butter or margarine for 5 minutes. Add green onions and sauté 5 minutes longer. Transfer to a medium bowl.
2. In same skillet, sauté frankfurters for 5 minutes or until lightly browned and beginning to curl. Transfer to bowl with vegetables; mix thoroughly.
3. In a large bowl, mix milk, eggs, sage and pepper. Reserve 1 cup of the frankfurter mixture; stir remainder into milk mixture with 1 1/2 cups of the cheese. Stir in cornbread mix. Pour into baking dish. Top with reserved frankfurter mixture and remaining 1/2 cup cheese.
4. Bake for 30 minutes or until golden brown. Cut into squares.
Festive Meat Loaf
Makes 6 servings
- 2 eggs large
- 2 pounds ground beef (or part sausage)
- 1 14 1/2-ounce can tomatoes whole, cut up and juice reserved
- 3/4 cup crackers fine crumbs (about 20 crackers)
- 1/2 cup onions finely chopped
- 2 tablespoons parsley chopped
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup brown sugar packed
- 1/4 cup cider vinegar
- 1/4 cup pineapple juice
- 2 1/2 tablespoons mustard prepared
- 3 pineapple slices canned
- 3 red maraschino cherries
1. Preheat oven to 350°.
2. In a large mixing bowl, beat eggs with a fork. Add beef, tomatoes with juice, cracker crumbs, onion, parsley, salt, and pepper. Mix until well blended. Shape into a 9 x 5-inch oval. Place in an ungreased 12 x 8 x 2-inch baking pan.
3. Bake 1 hour.
4. Meanwhile, combine brown sugar, vinegar, pineapple juice, and mustard in a small saucepan. Simmer 10 minutes, stirring occasionally.
5. Remove meat loaf from oven; drain off fat. Arrange pineapple and cherries on top of loaf. Brush glaze on meat loaf and fruit; keep remaining glaze warm. Bake 30 minutes longer. Slice and serve with remaining glaze.
Italian Lemon Chicken
Makes 4 servings
- 1 broiler-fryer chicken (about 3 lb.), cut up
- 6 tablespoons lemon juice
- 6 tablespoons butter or margarine, melted
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme dried, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dry Italian bread crumbs
1. Pierce chicken pieces with a fork. Place chicken and 1/4 cup of the lemon juice in a large reclosable bag or a shallow dish. Turn chicken to coat. Close bag or cover dish. Marinate at room temperature for 1 hour.
2. Meanwhile, in another shallow dish, mix butter or margarine, remaining 2 tablespoons lemon juice, oregano, thyme, salt and pepper.
3. Preheat oven to 375°. Remove chicken from lemon juice and dip in seasoned butter. Coat chicken with crumbs. Arrange chicken in an ungreased 13 x 9 x 2-inch baking pan.
4. Bake, uncovered, for 1 hour or until chicken is no longer pink when cut along bone and juices run clear.
Ham and Cheese Calzones
Makes 8 servings
- 2 (10-ounce) packages refrigerated pizza crust
- 1 cup ricotta cheese
- 4 to 6 ounces sliced pepperoni
- 2 cups diced fully cooked ham
- 2 cups (8 ounces) shredded mozzarella cheese
- Shredded Parmesan cheese, optional
- Dried basil, optional
- Meatless spaghetti sauce, warmed
1. Unroll one pizza crust, stretching gently to make a 14-in. x 11-in. rectangle.
2. Spread half of the ricotta on half of the dough lengthwise, to within 1 in. of the edges.
3. Sprinkle with half of the pepperoni, ham and mozzarella.
4. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet.
5. Repeat with remaining crust and filling ingredients. Bake at 400° for 20-25 minutes or until golden brown.
6. Sprinkle with Parmesan and basil if desired. Slice into serving-size pieces. Serve with spaghetti sauce.
Ribeye Steaks
Makes 4 servings
- 4 8 ounce ribeye steaks
- 3 tablespoons soy sauce
- 1 tbsp minced garlic
- 1 tsp ground cumin
- 1/8 tsp pepper
- 1/2 cup butter
- 1 pound fresh, sliced mushrooms
- 2 tablespoons 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!
Chicken Breast Teriyaki
Makes 4 servings
- 1/4 cup soy sauce
- 1/4 cup dry sherry or orange juice
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 teaspoon grated ginger root, or 1/4 tsp ground ginger
- 1 clove garlic, crushed
- 4 boneless skinless chicken breast halves, about 1 1/2 pounds
1. Mix all ingredients except chicken. Place chicken in resealable plastic food-storage bag or shallow glass or plastic dish. Pour soy sauce mixture over chicken; turn chicken to coat with soy sauce mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 24 hours, turning chicken occasionally.
2. Heat coals or gas grill for direct heat.
3. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat about 15 minutes or until golden brown. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.
Pork Chops and Apples
Makes 6 servings
- 6 pork chops
- 4 apples peeled, cored and sliced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
1. Heat oven to 350 degrees. Brown Pork Chops on the Stove Top
2. Place apple slices in a greased 9×13 pan. Sprinkle with brown sugar and cinnamon and dot with butter.
3. Top with Pork Chops. Cover and bake 1 hour. (if you have think pork chops they will be done sooner and if you have really thick chops you might have to cook slightly longer)
Texas Chili Con Carne
Makes 6 servings
- 2 pounds beef chuck pot roast trimmed of fat and cut in 1/2 -inch cubes
- 1/2 to 1 pound ground pork
- 2 onions large, coarsely chopped
- 1 green bell pepper large, coarsely chopped
- 4 garlic large, minced
- 2 tablespoons vegetable oil
- 2 16-ounce cans tomatoes whole
- 1 cup water
- 1/3 cup chili sauce
- 1 4-ounce can mild green chilies chopped
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 1/2 teaspoons cumin ground
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper freshly ground
- 1 16-ounce can kidney beans or pinto beans
In a Dutch oven or large skillet over high heat sauté beef, pork, onions, green pepper and garlic in oil for 10 minutes or until vegetables and meats are browned. Drain off fat. Add remaining ingredients except beans. Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally. Add beans and simmer, uncovered, 15 minutes longer. Serve in warm bowls with shredded lettuce, grated cheese, a cruet of vinegar and saltine crackers, if desired.
Beef and Broccoli with Garlic Sauce
Makes 4 servings
- 1/2 pound boneless beef sirloin steaks or round steak
- 1/4 teaspoon salt
- Dash of white pepper
- 1 pound broccoli, cut into flowerets and 1 1/2 inch pieces (4 cups)
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup fat-free reduced-sodium chicken broth
- 1 teaspoon vegetable oil
- 1 tablespoon finely chopped garlic (6 cloves)
- 1 teaspoon finely chopped ginger root
- 2 tablespoons brown beans paste
- 1 (8-ounce) jar sliced bamboo shoots, drained
- 2 cups hot cooked rice
Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.
Roast Pork with Apple Topping
Makes 8 servings
- 2 tablespoons all-purpose flour
- 1-3/4 teaspoons salt, divided
- 1 teaspoon ground mustard
- 1 teaspoon caraway seed
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon rubbed sage
- 1 pork loin roast (4 to 5 pounds)
- 1-1/2 cups applesauce
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground mace
In a small bowl, combine flour, 1-1/2 teaspoons salt, mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, mace and remaining salt; mix well. Spread over roast. Roast 1 hour longer or until a meat thermometer reads 160°-170°. Let stand 15 minutes before slicing.
Lasagna
Makes 4 servings
- 2 pounds lasagna dinner entree
Prepare Lasagna Dinner Entree as directed on package.
May want to serve with bread, breadsticks or salad
Crispy Lemon Fried Chicken
- 2 broiler-fryer chicken (2 to 3 pounds each), cut up or 16 pieces of chicken
- 3-1/2 teaspoons salt, divided
- Juice of 1 medium lemon
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/8 teaspoon pepper
- Cooking oil
- 2 tablespoons water
Place chicken in a large bowl; add 3 teaspoons of salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight.
Drain thoroughly.
In a paper bag, combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour mixture; shake off excess.
Heat about 1/2 in. of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat. Add water; cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes.
Beef and Bean Burritos with Spanish Rice
Makes 4 servings
- 1 3/4 cups white rice
- 1 cup onions
- 1 clove garlic minced
- 1 tablespoon vegetable oil
- 1 10 1/2-ounce can chicken broth
- 1 15-ounce can tomato sauce
- 1/2 cup green bell peppers
- 4 10 ounce beef and bean burritos
Prepare burritos as directed on package.
In 10″ skillet, over medium heat, cook rice, onion, green pepper and garlic in hot oil for 5-7 minutes, until golden. Add broth, sauce, and pepper. Bring to a boil then transfer to a 2 quart casserole dish.
Cover and bake at 350° for 35 minutes.
Serve burritos and rice together.
Marinated Pork Kabobs
- 2 cups plain yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 8 small white onions, halved
- 8 cherry tomatoes
- 1 medium sweet red pepper, cut into 1 1/2-inch pieces
- 1 medium green pepper, cut into 1 1/2-inch pieces
In a medium glass bowl, combine yogurt, lemon juice, garlic, cumin and coriander; mix well. Add pork; cover and refrigerate for 6 hours or overnight.
Alternate pork, onions, tomatoes and peppers on eight skewers.
Grill over medium heat for about 30-35 minutes or until meat reaches desired doneness
Chicken Pot Pie
Makes 6 servings
- 1/3 cup margarine or butter
- 1/3 cup all-purpose flour
- 1/3 cup chopped onions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken or turkey broth
- 2/3 cup milk
- 2 1/2 to 3 cups cut-up cooked chicken or turkey
- 1 cup shelled fresh green peas*
- 1 cup diced carrots *
- Pastry for Two-Crust Pie (below)
TWO-CRUST PIE
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
4 to 5 tablespoons cold water
1. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
2. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots.
3. Heat oven to 425°.
4. Prepare Pastry. Roll two-thirds of the pastry into 13-inch square; ease into ungreased square pan, 9 x 9 x 2 inches. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square. Fold pastry in half and cut slits near center so steam can escape. Place square over filling; turn edges under the flute. Bake until golden brown, about 35 minutes.
For Pastry for Two-Crust Pie
1. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of course crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board.
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.
Corn Bread Beef Bake
Makes 6 servings
- 1 pound ground beef
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8-ounce) can tomato sauce
- 1/2 cup frozen whole kernel corn
- 2 teaspoons chili powder
- 1 (11 1/2-ounce) can refrigerated corn bread twists
1. Heat oven to 350°.
2. Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling.
3. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.
4. Bake uncovered 35 to 40 minutes or until corn bread is golden brown.
Penne with Roasted Tomatoes and Garlic
Makes 4 servings
1/4 cup olive oil or vegetable oil
8 to 10 roma (plum) tomatoes, cut into half
1 teaspoon sugar
1/4 teaspoon salt
Freshly ground pepper
1 bulb garlic, unpeeled
2 cups uncooked penne pasta (8 ounces)
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
4 ounces feta cheese, crumbled
1. Heat oven to 300°. Cover cookie sheet with aluminum foil; generously brush with 1 tablespoon of the oil.
2. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 4 teaspoons of the oil. Sprinkle with sugar, salt and pepper. Cut 1/2 inch off top of garlic bulb; drizzle 2 teaspoons of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes.
3. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
4. Cook and drain pasta as directed on package.
5. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
Cranberry Dijon Chicken
Makes 6 servings
- 1 family pack any type chicken cuts (best with leg quarters)
- 1 can whole berry cranberry sauce
- 1 packet Lipton onion soup mix
- 1 bottle French salad dressing
- 2 tablespoons Dijon style mustard
Preheat oven to 350°F. Mix all ingredients except chicken in medium -large glass baking dish. Add chicken and spoon mixture over top of chicken making sure to cover completely.
Bake uncovered for 35-60 minutes (depending on choice of chicken cuts – about 60 minutes for leg quarters) occasionally spoon-basting with mixture. Chicken is done when liquid runs clear or meat flakes with the twist of a fork.
Skillet Pork Stew
Makes 4 servings
- 1 pound boneless pork loin, cut into 1/2-inch pieces
- 1 (12-ounce) jar pork gravy
- 2 tablespoons ketchup
- 8 unpeeled small red potatoes, cut into fourths
- 1 cup fresh or frozen cut green beans
1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 to 5 minutes, stirring frequently, until light brown.
2. Stir in gravy, ketchup and potatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 10 minutes.
3. Stir in green beans. Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender.
Smothered Chopped Beef Steak
Makes 4 servings
- 1 tablespoon olive oil or vegetable oil
- 5 8 ounce chopped beef steaks
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon butter
- 2 larges shallots minced
- 1 8-ounce package sliced fresh mushrooms (about 3 cups)
- 1/4 cup beef broth
1. Heat oil in large skillet over medium-high heat until hot. Add steaks; sprinkle with salt and pepper. Cook steaks until of desired doneness, turning once. Remove steaks from skillet; cover to keep warm.
2. Add butter and shallots to skillet; cook and stir until shallots are tender. Add mushrooms and wine; cook 3 to 5 minutes, stirring occasionally. Add broth; cook until thoroughly heated. Serve over steaks.
Apricot Glazed Pork
Makes 4 servings
- 1 tablespoon chili oil
- 1 pound pork tenderloin, cut into 2x2x1/4-inch slices
- 1 (16-ounce) bag frozen broccoli cauliflower and carrots
- 3 tablespoons apricot preserves
- 1 tablespoon black beans sauce
Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce; cook and stir 30 seconds or until heated through.
Chicken and Orange Glaze
Makes 6 servings
- 3 to 3 1/2 pounds broiler-fryer chicken
- 1/2 cup honey
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1/4 teaspoon ground nutmeg
Heat oven to 375°. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture.
Ham and Swiss Stromboli
Makes 6 servings
- 1 11-ounce tube refrigerated French bread
- 6 ounces thinly sliced deli ham
- 6 green onions sliced
- 8 strips bacon cooked and crumbled
- 1 1/2 cups shredded Swiss cheese
1. Unroll dough on a greased baking sheet.
2. Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese.
3. Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under.
4. Place seam side down on baking sheet. With a sharp knife, cut several 1/4″ slits on top of loaf.
5. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool slightly before slicing.
Snappy Meat and Potato Skillet
Makes 4 servings
- 1 pound boneless beef sirloin steaks
- 1 tablespoon vegetable oil
- 1 teaspoon garlic pepper
- 1 (16-ounce) bag frozen green beans, potatoes, onions and red peppers
- 1 (12-ounce) jar beef gravy
Cut bee Tips On How To Win Back My Ex Girlfriend From New Boyfriend f into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown. Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender.
Corn Dogs and Sweet Corn
Makes 6 servings
- 1 pound corn dogs (about 6)
- 1 20-ounce package sweet corn
Prepare the corn dogs as instructed on package. Prepare sweet corn as directed on package. Serve together and enjoy!
French Style Roast Beef
Makes 8 servings
- 3 pounds boneless beef chuck roast or rolled rump
- 1 teaspoon salt
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 clove large garlic, cut into fourths
- 6 whole cloves
- 5 peppercorns
- 4 cups water
- 4 medium carrots, cut crosswise in half
- 2 medium onions, cut into fourths
- 2 medium turnips, cut into fourths
- 2 medium stalks celery, cut into 1-inch pieces
Place beef roast, salt, thyme, bay leaf, garlic, cloves and peppercorns in 4-quart Dutch oven; add water. Heat to boiling; reduce heat. Cover and simmer 2 1/2 hours. Add remaining ingredients. Cover and simmer about 30 minutes or until beef and vegetables are tender. Remove beef; cut into 1/4-inch slices. Serve vegetables with beef. Strain broth; serve with beef and vegetables.
Crispy Pork with Sweet and Sour Vegetables
Makes 4 servings
- 1/2 pound pork tenderloin
- 1 egg white, lightly beaten
- 1 teaspoon water
- 34 crisp rice crackers, crushed (1/2 cup)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground dry mustard
- 1 teaspoon sesame oil or vegetable oil
- 1 pound package frozen mixed vegetables, stir fry, with sweet-and sour sauce and pineapple
Trim fat from pork. Cut pork crosswise into 1/4-inch slices; stack slices and cut lengthwise into 1/2-inch strips. Mix egg white and water in medium bowl. Stir in pork until well coated. Mix crushed crackers, garlic powder and mustard in plastic bag or glass bowl. Add a few pork strips at a time; toss to coat evenly. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add sesame oil; rotate skillet to coat bottom. Reduce heat to medium. Place pork strips flat in skillet; cook 2 to 3 minutes or until brown on bottom. Turn pork. Cook 2 to 3 minutes more or until no longer pink in center. Remove pork from skillet. Wipe skillet clean. Add frozen vegetables and sauce. Cover and cook 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender and sauce is hot. Gently stir in pork strips just until well coated with sauce. Serve immediately.
Sloppy Joes Hot Potato Stuffers
Makes 4 servings
- 4 medium baking potatoes
- 2 cups sloppy joe sauce, thawed if frozen or 1 can (15-16 ounces) chili
- 1 cup shredded cheddar cheese (4 ounces)
- Sour cream, if desired
- Bacon bits, if desired
- Chopped onion, if desired
- Chopped green bell pepper, if desired
- Sliced ripe olives, if desired
1. Pierce potatoes with sharp knife. Arrange potatoes in spoke pattern with narrow ends in center on microwavable paper towel in microwave oven. Microwave on High 12 to 14 minutes, turning once, until tender. Cover and let stand 5 minutes.
2. Cut slit in each potato two-thirds of the way to bottom; gently press ends together to create a “well.” Place potatoes on microwavable plate. Top potatoes with Sloppy Joes and cheese. Microwave 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients as toppings.
Creamy Chicken Pasta Stew
Makes 4 servings
- 1 tablespoon butter or margarine
- 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
- 1 cup milk
- 1 3-ounce package cream cheese, soften
- 1 (1-pound) bag frozen pasta, broccoli and carrots in creamy cheddar sauce
- 2 tablespoons chopped fresh chives
1. Melt butter in 12-inch nonstick skillet over medium-high heat. Cook chicken in butter 4 to 5 minutes, stirring occasionally, until brown.
2. Stir milk and cream cheese into chicken. Cook about 5 minutes, stirring frequently, until cheese is melted.
3. Stir in frozen pasta and vegetable mixture. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 3 to 7 minutes or until pasta and vegetables are tender. Sprinkle with chives.
Turkey Jalapeno Quesadillas
Makes 4 servings
- 1/4 cup sour cream
- 1 tablespoon chopped fresh cilantro
- 1 (1 1/4-ounce) packet taco seasoning mix
- 1/2 pound sliced cooked deli turkeys
- 1 cup Mexican multi-cheese shredded cheese (4 ounces)
- 4 medium jalapeno chiles, seeded and coarsely chopped (1/4 cup)
- 4 flour tortillas (10 inches in diameter)
- 2 teaspoons vegetable oil
1. Mix sour cream, cilantro and taco seasoning mix in small container; cover with lid and set aside.
2. Layer turkey, cheese and chilies on 2 of the tortillas. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
3. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Place 1 quesadilla, oil side down, in skillet; brush top with about 1/2 teaspoon oil. Cook about 2 minutes or until light golden brown. Turn quesadilla; cook 2 minutes longer or until light golden brown.
4. Repeat with remaining quesadilla. Cut into wedges. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go with sour cream mixture.
Deep Dish Mexican Pizza
Makes 6 servings
- 1 8-ounce can tomato sauce
- 1 4-ounce can green chilies diced, drained
- 1 tablespoon dried minced onion
- 1 to 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon garlic salt
- 1 15-ounce package corn bread and muffin mix
- 3/4 cup water cold
- 2 eggs beaten
- 1/2 green bell pepper medium cut in very thin 1 1/2 -inch long slices
- 1 4-ounce can olives sliced, drained
- 1 cup mozzarella cheese shredded (about 4 oz.)
- 1 cup cheddar cheese shredded (about 4 oz.)
- 3 tablespoons parmesan cheese grated
Preheat oven to 450°. Generously grease a 13 x 9 x 2-inch baking pan. In a medium bowl, mix tomato sauce, green chilies, onion, chili powder, oregano and garlic salt; set aside.
In another medium bowl, mix corn bread mix, water and eggs until smooth. Pour into baking pan. Spread sauce over top to within 1/2 inch of edges.
Arrange green pepper and olives on pizza. Top with cheeses. Bake in middle of oven for 20 minutes or until crust is golden brown and edges pull away from sides of pan.
Salisbury Steak with Macaroni and Cheese
Makes 4 servings
- 1 28-ounce package Salisbury steak entree
- 1 7 1/2-ounce container macaroni and cheese
Prepare Salisbury steak entree as directed on package. Prepare macaroni and cheese as directed on package. Serve together.
Carol’s Lemonade Chicken
Makes 4 servings
- 1 cup white rice
- 4 chicken breasts chilled
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 6-fluid ounce can frozen lemonade concentrate thawed
- 1/4 cup water
- 3 teaspoons chicken bouillon
- 1 green bell pepper small, cut in 1-inch strips
- 1 red bell pepper small, cut in 1-inch strips
- 1 yellow pepper small cut in 1-inch strips, or 1 small yellow summer squash, cut in 1/4 -inch slices
- 1/4 cup water
- 2 teaspoons cornstarch
Cook rice according to package directions; keep warm if necessary.
Remove skin from chicken breasts. Cut chicken into 2 x 1/2 x 1/2 -inch strips. In a 10-inch skillet over medium-high heat, sauté chicken and garlic in oil until chicken is opaque. Reduce heat to medium.
Add lemonade concentrate, water and bouillon granules. Cook for 10 minutes or until liquid is reduced by half.
Add peppers. Cover and cook for 5 minutes or until peppers are crisp-tender.
In a small bowl, stir water and cornstarch until smooth. Pour into skillet. Bring to a boil and boil for 1 minute. Serve over rice.
Honey Mustard Pork Chops
Makes 4 servings
- 1/4 cup honey
- 2 tablespoons Dijon style mustard
- 1 tablespoon orange juice
- 1 teaspoon chopped fresh or 1/4 tsp. dried tarragon leaves
- 1 teaspoon cider vinegar
- 1/2 teaspoon white wine
- Worcestershire sauce
- Dash of onion powder
- 4 pork loin chops, boneless, 1 inch thick (about 1 pound)
Heat coals or gas grill. Mix all ingredients except pork. Cover and grill pork 4 to 6 inches from medium heat 14 to 16 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink when centers of thickest pieces are cut. Discard any remaining honey mixture.
Curly Noodle Pork Supper
Makes 4 servings
- 1 pound pork tenderloin cut into 1/4″ strips
- 1 medium sweet red pepper cut into 1″ pieces
- 1 cup broccoli florets
- 2 green onions chopped
- 1 tablespoon vegetable oil
- 1 1/2 cups water
- 2 packages pork ramen noodles
- 1 tablespoon fresh parsley minced
- 1 tablespoon soy sauce
1. In a large skillet, cook pork, red pepper, broccoli and onions in oil until meat is no longer pink.
2. Add the water, noodles with contents of the seasoning packets, parsley and soy sauce.
3. Bring to a boil, reduce heat, cook for 3-4 minutes or until noodles are tender.
Chicken Potato Bake
- 1 broiler-fryer chicken cut in pieces (approx. 3 pounds)
- 1 pound red potatoes cut in chunks
- 1/2 cup Italian salad dressing
- 1 tablespoon Italian seasoning
- 3/4 cup grated parmesan cheese
1. Place chicken in a greased 13×9 inch baking dish. Arrange potatoes around chicken.
2. Drizzle with dressing, Sprinkle with Italian Seasoning and Parmesan Cheese.
3. Cover and bake at 400 degrees for 20 minutes. Uncover and bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Pasta Primavera
Makes 4 servings
- 2 cups broccoli florets
- 1 can low fat cream of mushroom soup (or cream of chicken)
- 1 carrot julienned
- 1/2 cup skim milk
- 1/4 cup grated parmesan cheese
- 1 clove garlic minced
- 1/8 teaspoon pepper
- 3 cups cooked spaghetti
1. In a large saucepan, combine the first seven ingredients. Cook uncovered over medium heat until vegetables are tender – about 12 minutes.
2. Stir in Spaghetti – heat through
Cheeseburger and 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.
Sweet Sour Chicken Nuggets
Makes 4 servings
- 1 medium sweet red pepper cut into small chunks
- 1/2 cup onions chopped (optional)
- 1-2 tablespoons vegetable oil
- 1 14 1/2-ounce can chicken broth
- 1/2 cup maple syrup
- 1/4 cup cider vinegar
- 1 tablespoon soy sauce
- 1 8-ounce can pineapple chunks
- 2-3 tablespoons cornstarch
- 2 1/2 cups frozen chicken nuggets thawed
1. In a skillet, sauté pepper and onion in oil until crisp-tender; remove and keep warm.
2. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
3. Drain pineapple, reserving juice; set pineapple aside.
4. Combine cornstarch and pineapple juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and the sautéed vegetables; heat through.
Serve over rice
Baked Tuna Supreme
Makes 2 servings
- 1 can tuna in water (unsalted)
- 1 cup chopped celery
- 1/2 cup chopped onions
- 1 tablespoon chopped parsley
- 1 egg
- 1 tablespoon unsalted mayonnaise (optional)
- 1 cup GRAINFIELDS Wheat Flakes or cornflakes (crushed finely)
In large bowl combine tuna, celery, onion, parsley, Grainfield’s Wheat Flakes and /or Corn Flakes (crushed), egg, and mayonnaise. Shape into loaf and bake 1/2 hour at 350.
Cheesy Beef Spirals
Makes 8 servings
- 2 cups spiral pasta
- 1 1/2 pounds ground beef
- 1 onion chopped
- 1 clove garlic minced
- 1 26-ounce jar spaghetti sauce
- 1 4 1/2-ounce can sliced mushrooms drained
- 1/2 cup sour cream
- 1/2 pound process American cheese cubed (such as Velveeta)
- 2 cups shredded mozzarella cheese
1. Cook pasta according to package directions.
2. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
3. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
4. Place 1/2 C. meat sauce in a greased shallow 2 1/2 quart baking dish.
5. Drain Pasta; place half over sauce. Top with half the remaining meat sauce; spread with sour cream. Top with the American Cheese, remaining pasta and meat sauce. Sprinkle with Mozzarella Cheese.
6. Cover and bake at 350 degrees for 25-30 minutes. Uncover, bake 5-10 minutes longer or until bubbly.