Menu Plan Monday on Thursday

Monday I made Taco Pie

Tues. we had leftovers

Wed. I made a crockpot chicken recipe from my Fix-It and Forget-It Cookbook with Popovers and Sweet Potatoes

Thurs. - BBQ Pork Chops in the Crockpot with Twice Baked Potatoes

Fri. - Turkey and Rice Casserole

Sat. - Frozen Pizza

Sun. - Leftovers

As usual, I am posting a couple recipes I'd like to try:

Crockpot Lasagna from Oprah.com

Boston Brown Bread

Fix-It and Forget-It Diabetic Cookbook, p. 249 Jean Butzer, Batavia, NY

Makes 21 servings (3 loaves)

Ideal slow-cooker size: 6-qt.

3 16-oz.vegetable cans, cleaned and emptied

½ cup rye flour

½ cup yellow cornmeal

½ cup whole wheat flour

3 Tbsp. sugar

1 tsp. baking soda

¾ tsp. salt

½ cup chopped walnuts

½ cup raisins

1 cup low-fat buttermilk*

⅓ cup molasses

1. Spray insides of vegetable cans, and one side of 3 6"-square pieces of foil, with nonstick cooking spray. Set aside.

2. Combine rye flour, cornmeal, whole wheat flour, sugar, baking soda, and salt in a large bowl.

3. Stir in walnuts and raisins.

4. Whisk together buttermilk and molasses. Add to dry ingredients. Stir until well mixed. Spoon into prepared cans.

5. Place one piece of foil, greased side down, on top of each can. Secure foil with rubberbands or cotton string. Place upright in slow cooker.

6. Pour boiling water into slow cooker to come halfway up sides of cans. (Make sure foil tops do not touch boiling water).

7. Cover cooker. Cook on Low 4 hours, or until skewer inserted in center of bread comes out clean.

8. To remove bread, lay cans on their sides. Roll and tap gently on all sides until bread releases. Cool completely on wire racks.

9. Serve with butter or cream cheese and bowls of soup.

More Recipes I'd like to try

• Overnight Eggs


• Bacon, Cheese & Egg Biscuit Cups


• Spaghetti Casserole Recipe


• Crock-Pot Lasagna Recipe


• Mexicali Casserole Recipe


• Maple-Cashew Mini-Tarts


• Barbecue Pork Shepherd’s Pie

Can you tell by now how much I love casseroles!!!!

Menu Plan for Oct. 18-24

Last week, to go with my Peanut Satay that I made, I also made Cold Sesame Noodles from All You Magazine. Yum!

Apples are on sale so I plan to use some in some recipes this week.

Here's what I have planned for the week:

• Taco Pasta


• Chicken Curry with Spinach and Rice


• Leftovers


• Garlicy Shrimp Pasta

I think that's good. Were going to my In-laws for the weekend so there is no need to cook too much before we leave. I can almost guarantee that leftovers will be Thursday night.

For more menu planning inspiration check out Org Junkie’s Menu Plan Monday!

Recipes I'd like to try

I am always looking of the Internet for inspirational ideas for dinner because I have to admit, it can be a struggle to come up with ideas that keep me excited to cook. I do like food, that's never the problem, and I enjoy cooking but I also don't like it to be boring. So, here are a few that caught my eye this week:

• Grandmother's Cream Cheese Souffle


• Zucchini Muffins with Streusel Top 


• A Bushel Full of Apple Recipes 


• Slow Cooker Pesto Spinach Lasagna Recipe


• Fruit and Horseradish Cream Cheese Appetizer Spread Slow Cooker Recipe


• Lasagna Pizza


• Baked Egg Cups


• Beef and Bean Bake


• Pizza Pasta

Menu Plan for Oct. 12-17

My menu planning isn't going so well but, at least I'm trying! I only made the chili (which was only as hard as pulling it out of the freezer) last week and of course we had leftovers. I am going to try it again this week...

• Freezer French Toast I put this together this morning and we're having breakfast for dinner tonight (again).


• Slow Cooker Mozzarella Meatloaf  and Mashed Potatoes  because I didn't get to it last week.


• OR maybe I'll make Meatloaf Cups


• Peanut Satay


• Italian Sausage with pasta - not sure yet what my plan is but I want to use this sausage because it's taking up space in the freezer


• Leftovers


• Carnitas - from the freezer

For more menu planning inspiration check out Org Junkie’s Menu Plan Monday!

Menu Plan for Oct. 6-10

I am always looking for my normal.... What is normal?

Here I am again making an effort to come up with a menu plan on a Wednesday, oh well!

• Chili (pulled out of the freezer)


• Slow Cooker Mozzarella Meatloaf


• Deconstructed Chicken Cordon Bleu


• leftovers

I think that's a good start to get back into menu planning. I realize that's not even enough meals for the rest of the but I don't want to feel trapped by my own plan.

Another list of recipes I'd like to try:

• Apple Cinnamon Coffee Cake


• Mom’s Cinnamon Rolls


• Baked Spaghetti Casserole


• Caramel Apple Cream Puff Dessert

Chicken Enchilada Casserole

I made this for the first time with flour tortillas. I didn't follow my own rule of thumb; always make a recipe exactly as it says the first time. I will be using corn tortillas the next time I make this.

3 lbs. Chicken
1 cans of Cream of Mushrooms Soup
2 cans of Cream of Chicken Soup
1/2 cup Chicken Broth
1 (4oz.) can diced Green Chilies
12 corn Tortillas, cut up
1 Onion, chopped
1 lb. Cheddar, shredded
butter

• Cook chicken, de-bone and shred


• Saute onion in butter


• Add soups, broth and onion to shredded chicken and mix


• Add chilies and cheese to chicken mixture


• Line a greased 9x13 with 2/3 of the tortillas, spread half the chicken mixture then, layer the rest of the tortillas follow with remaining chicken mixture.


• Bake 350 for 30min.

Menu Plan Monday for Sept. 15-19

Ok so today is Wednesday, so what! I'm just trying to get back into the swing of routine. I know we're already a month into school but, it's just taking me this long to get there. You gotta start somewhere right!!!

• Swimming Rama Chicken and Rice


• Garlic Beef Enchiladas


• English muffin pizzas


• BBQ Pulled Pork and Tater Tots


• Leftovers

I really want to try this recipe soon:

White Chicken Enchiladas

Chinese Chicken Wings

Here is another "Laneal Recipe". You have to try these, if you like wings at all. We absolutely love them around here. I have made them with regular drumsticks and even thighs but honestly they are best made as wings. And, the more I make them the more red pepper flakes I put in, we like the kick!

2 lbs. Chicken wings and drums
1/2 cup Brandy
1/2 cup Soy Sauce
1/4 cup Sugar
1/4 Tbsp. Red Pepper Flakes
Garlic
Ginger

Bake at 375 for 1 1/2 hours turning the wings over half way through

Rigatoni

I have a wonderful client who every time I see her, she brings me a new recipe to try. I have come to fall in love with every single one of her recipes. It all started with a Carnitas recipe and my love affair with her (and her recipes) have begun!

I am going to start posting most of her recipes, Thanks Laneal!

Rigatoni
from Laneal

3/4 C. Sour Cream
1 1/2 lbs. Ground Beef
1 Onion, diced
1 or 2 cloves Garlic
1 jar (32oz.) Ragu with meat
1 8oz. can Tomato sauce
1 8oz. can Water
1 tsp. Italian seasoning
8 oz. Mozzarella
8 oz. Provolone
1 pkg. spaghetti mix Lawery’s or McCormick
Parmesan
16oz. Rigatoni noodles

•Brown onion and meat then add garlic
•Boil noodles (for 3 to 4 minutes less then directions say and drain)
•Add Ragu, seasonings, spaghetti mix, sauce and water to meat
•Spread a small amount of sauce on bottom of 4 qt. pan.
•Layer in pan 1/2 noodles, provolone, sour cream, 1/2 the sauce
•Add the rest of the noodles, mozzarella, sauce and sprinkle top with parmesan.
•Bake 350 for 30 minutes