Menu Plan this week

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!