I'm trying to get my favorite recipes on my computer, so I actually typed my menu plan up this week. Thought I'd share on here for anyone interested!
Sunday, August 19
Lunch:
fresh fruit, Blueberry Muffins, Egg casserole
Easy Breakfast
Strata (egg casserole)
1/2 (1lb) roll sausage
8 eggs
10 slices bread, cubed (approx. 10 c)
3 c. milk
2 c. Cheddar cheese shredded (approx. 8 oz)
1 can mushrooms (optional)
1 (10oz) pkg cut asparagus, thawed, drained
2 Tbsp margarine, melted
2 Tbsp flour
1 Tbsp dry mustard
1 tsp basil
1 tsp salt
In a large skillet, brown sausage and drain. In a large bowl, beat
eggs. Add remaining ingredients and mix well. Spoon into 2 greased 9x9 inch
baking pan - in one pan add the sausage, leave it out of the other one. Cover and refrigerate 8 hours or overnight. Preheat oven to 350.
Bake 60-70 minutes or until knife inserted near center comes out clean.
Orange Blueberry
Bread
2 Tbsp margarine
1/4 c. boiling water
1/2 c. orange juice
3 tsp. orange rind
1 egg
2 c. flour
1/2 tsp. salt
1 tsp baking soda
1 c. sugar
1 c. blueberries
Melt Margarine in boiling water. Add orange juice and rind. Beat
egg in large bowl and add dry and liquid ingredients alternately. Carefully
stir in berries. Bake in a greased loaf pan at 350 for 50 minutes to 1 hour.
Glaze: mix 1/4 c. orange juice and 1/4 c sugar together. Pour over
hot bread.
Dinner:
Famers market sweet potatoes, green beans & corn
Hamburgers/black bean burgers
Monday, August 20
Dinner: Tuna (and vegetarian) casserole, salad & bread
Eat your Peas
Louise Tuna Casserole
1 (14 oz) pkg. Pasta Ruffles, cooked, drained
1 can cream of chicken soup
1 can cream of something vegetarian soup
1 cup milk
1 (8oz) pkg. cream cheese, softened
1 (12oz) pkg Colby Jack cheese, shredded
1 can peas, drained
2 (6oz) cans tuna fish
1 (2.8) can French fried onions (optional)
Mix in 2 separate bowls. One bowl with the cream of chicken &
tuna (+ other ingredients), one bowl with the cream of vegetarian & no tuna
(+ other ingredients). Put each bowl of ingredients into a 9x9 pan - one being vegetarian, one being for the carnivores. Reserve 1/2 can of onions for topping. Bake at 350 for 1 hour. Put reserved onions
on top for the last 15 minutes of baking.
Note: If you do not use onions, you can put potato chip crumbs on top for the last
15 minutes of baking. You may want to divide casserole in half and freeze half
for a later time, it makes a lot.
Tuesday, August
21
Rice & Curry
1 Tbsp brown mustard seeds
2 tbsp oil
2 onions, chopped
4 Tbsp mild curry paste
12 2/3 oz canned tomatoes
1/2 c. plain yogurt
1 c. coconut milk
2 carrots, sliced
7oz cauliflower florets
2 slender eggplants, sliced
7oz green beans, halved
5oz broccoli florets
2 zucchinis, sliced
3oz baby mushrooms
Place the mustard seeds in a dry pan and heat until they pop. Add
the oil and onion to the pan; cook,
stirring until the onions are just soft. Add the curry paste and stir for 1
minute until the mixture is fragrant. Add the tomatoes, yogurt and coconut
milk; stir over low heat until combined. Add the carrots and simmer, uncovered,
for 5 minutes. Add the cauliflower and eggplants; simmer for 5 minutes. Stir in
the remaining ingredients; simmer, uncovered, for 10-12 minutes. Serve hot with
steamed rice.
You can always make a little chicken & cut it up to add in for the carnivores.
Wednesday, August
22
Soup, salad &
breadsticks
Vegetable and
Corn Chowder (Serves 4)
1 Tbsp vegetable oil
1 red onion, diced
1 red bell pepper, halved, seeded, and diced
3 garlic cloves
1 3/4 cups diced potatoes
2 Tbsp all-purpose flour
2 1/2 cups milk
1 1/4 cups Fresh Vegetable broth
1/2 cup broccoli flowerets
3 cups canned corn kernels, drained
3/4 cup grated colby cheese
salt & pepper
1 tbsp chopped fresh cilantro, to garnish
Heat the vegetable oil in a large pan. Add the onion, bell pepper,
garlic, and potato and saute over low heat, stirring frequently, for 2-3
minutes. Stir in the flour and cook, stirring for 30 seconds. Gradually stir in
the milk and broth. Add the brocolli and corn kernels. Bring the mixture to a
boil, stirring constantly, then reduce the heat and simmer for about 20
minutes, or until all the vegetables are tender. Add 1/2 cup of the cheese and
stir until it melts. Season and spoon the chowder into a warm soup tureen.
Garnish with the remaining cheese and the chopped cilantro and serve.
Tip: For the meat loves, I have warmed diced ham that they can throw into the
soup as an addition.
Thursday, August
23
Rice, Apple BBQ Pork, ramen noodle salad, green veggie
Apple BBQ Pork
21
oz can apple pie filling
40 oz pork tenderloin (approximate size)
1 bottle BBQ sauce
1
large onion, chopped
Put
apple pie filling in the bottom of your crockpot. Place the pork tenderloin on top.
Sprinkle the chopped onion over the top and put the bbq sauce on top of that.
Cook on low for 6 to 8 hours. Before serving, take the pork out of the crockpot
and let it cool enough for handling, then shred the meat and put it back in the sauce.
Serve with rice. Leftovers would be great on a sandwich the next day. Makes
approximately 12 servings.
Number of Servings: 12
Ramen Noodle Salad
Cabbage
(bag of coleslaw)
2
bags ramen noodles, crushed in bag
1
small bag almonds
2
Tbsp sesame seeds
1/2
stick butter/margarine
Dressing:
1/2
c. cooking oil
1/2
c. sugar
1/4
c. vinegar
1
Tbsp soy sauce
Friday, August 24
Ethiopian or Thai take out! Yum!
