Weekly Menu 4

Wednesday, January 20, 2010

I am going to attempt to start planning out meals. It seems like every single day the question, "What do you want for dinner?" is asked and, of course, the answer is always, "I don't care". I get so sick of this same conversation every single day. Because we have no set plan on what we are going to eat, it means that I usually go to the grocery store every single day. Not only is it annoying but I know that I am spending more money than I have to because I'm not really looking for sale items or using coupons. I just go in and grab and go.

One of the problems that I run into, though, is that like most kids my kids are very picky. They hate trying anything new. Kanin automatically says he doesn't like something even without tasting it and Gracie usually doesn't eat until everyone else is finished and we are cleaning up. So, we'll see how the experiment goes.

Here are some recipes in no particular order that I plan on trying this week. Where I can, I have listed the source of the recipe. We usually go out to eat on Friday nights and the weekends (or we just FFY--fend for yourself) so I have only listed 4 meals.

Remember to go through your pantry and fridge and eliminate where you can:

Shopping List
2 1/2 lbs of lean ground beef
1 lb chicken breast
1lb thinly sliced roast beef cut into strips
1-2 jars of salsa (depending if you want extra for your Mexican Lasagna)
1-2 can refried beans (depending on how much you like refried beans)
1 container cottage cheese
1 box lasagna noodles
1 package of shredded Mexican style cheese
1 container fresh mushrooms or 2 cans mushrooms drained
1 can Cream of Chicken soup
1 package egg noodles
1 box ziti noodles
2 26oz jars spaghetti sauce
1 bottle bbq sauce
1 15.25 oz can whole kernal corn
1 14.75 oz can cream style corn
1 package of corn muffin mix
hamburger buns
2 onions of your choice
1 block cream cheese
Provolone cheese slices
1 package shredded mozzarella
1 container parmesan cheese
3 containers sour cream

*stuff for the various salads to include extra lettuce and tomatoes on the Mexican lasagna
**Various breads to serve

Mexican Lasagna taken from a sorority sister, Nickie.

1-1/2 lbs ground beef (she is a vegetarian so she used Meal Starter Crumbles)
1 jar salsa
1 can refried beans
1 package cottage cheese
lasagna noodles
shredded mexi-cheddar cheese

I think that I am also going to add:
shredded lettuce
diced tomatoes
chopped onion

Nickie suggests to just soak the lasagna noodles in hot water while you are preparing the other stuff so I think I will try that to see if the noodles remain a little crunchier.

1. Brown ground beef. Drain.
2. Put back in the pan and add salsa and refried beans. Mix together until a good consistency. After it is hot, take off and add cottage cheese.
3. Layer in a 9x13 Noodles, meat mixture, lettuce, tomato and onion and cheese until the pan is filled. I think I will top with some more salsa and cheese.
4. Cover with foil and bake at 350 for 30 minutes. Take foil off and bake for another 5 minutes.

Since my kids both do love Mexican food, I'm hoping that this will be a hit.

Easy Chicken Stroganoff taken from http://momswhothink.com/

2 Tablespoons butter
1lb chicken breast cut into strips
2 cups mushrooms
1 med onion, chopped
1 can Cream of Chicken soup
1/2 cup sour cream
4 cups egg noodles

Cook chicken in 1 T of butter. Remove. Cook veggies in remaining butter. Stir in soup and sour cream. Heat until boiling. Return chicken to pot. Heat thoroughly. Serve over cooked egg noodles.

Serve with tossed salad and French bread.

Meal #3
Baked Ziti taken from http://momswhothink.com/
1lb dry ziti noodles
1 chopped onion
1lb lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz provolone sliced cheese
1 1/2 cups sour cream
6 oz shredded mozzarella cheese
2 Tablespoons grated Parmesan cheese

Bring large pot of salted water to boil. Add ziti and cook about 8 minutes, until al dente.
Brown ground beef in a large skillet. Add onion. Add spaghetti sauce and simmer 15 minutes.
Preheat the oven to 350 degrees. Butter or spray a 9x13 baking dish and layer a follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 meat-sauce mixture, remaining ziti, mozzarella cheese, remaining meat-sauce mixture. Top with grated Parmesan. Bake for 30 minutes.

Serve with salad and bread.

Meal #4
Barbecued Beef Sandwiches with Baked Co rn
from http://momswhothink.com/ (modified a bit)

1 bottle of your favorite BBQ Sauce
1 lb thinly sliced roast beef cut into strips (about 3 cups)
hamburger buns

Warm bbq sauce in a sauce pan. Add roast beef until hot.

1 (15.25 oz) can of whole kernal corn, drained
1 (14.75 oz) can cream style corn
1 (8 oz ) container of cream cheese
3/4 cup melted butter
2 eggs, beaten
1 (8.5 oz) package of dry corn muffin mix

Preheat oven to 350 degrees. Mix all ingredients. Pour into 9x13 baking dish and bake for 35 to 45 minutes.


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