Saturday, October 18, 2008

Menu Planning


Here's what's up on the menu for this next week:

Sun: eggs and sausage (didn't get to it last week)
Mon: leftover chili* on baked potatoes; salad (didn't get to this one either)
Tues: Italian beef**; steamed broccoli & cauliflower
Weds: fish stick supper*** (new recipe)
Thurs: chicken noodle stir fry**** (new recipe)

Lunch & snack ideas:
-salad
-apple & pear sauce
-tortilla chips, cheese, salsa
-baked potatoes
-chocolate chips & peanuts
-cold meat sandwiches
-grilled cheese sandwiches
-hotdogs

What I want to cook this week:
-homemade bagels
-apple pies (with McIntosh apples we got from the orchard today)
-slow cooker apple butter (new recipe)
(see recipes below)



Chili*
1 lb. ground beef
1 onion, diced
-brown and drain
Add:
1 (46 oz.) can tomato juice
16 oz. can red beans, rinsed
1 Tbl. + 2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
Bring to a boil, reduce heat & simmer until thick (about 1-2 hours)
*Jazz it up with corn and/or a bit of cumin. Sometimes we serve our chili over rice, too.



Italian Beef**
2 lb. beef roast
1 small jar of pepperoncini's (juice included)
Italian seasoning (to taste)
Combine ingredients into a slow-cooker; cook on low for about 8 hr.s
Serve on buns (w/ white cheese), over rice, or alone.



Fish Stick Supper***
(from Taste of Home)
*Serves 6*
1 pkg. (12 oz) frozen shredded hash brown potatoes, thawed
4 eggs
2 cups milk
1 Tbl. dried minced onion
1 Tbl. snipped fresh dill (or 1 tsp. dill weed)
1-1/4 tsp. seasoned salt
1/8 tsp. pepper
1 cup (4 oz) shredded cheddar cheese
1 pkg. (12 oz) frozen fish sticks
Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add minced onion, dill, seasoned salt and pepper. Stir in hash browns and cheddar cheese. Transfer to a greased 11-in. x 2-in baking dish; arrange fish sticks over top.
Bake uncovered, at 350F for 50 min. or until top is golden brown and fish flakes with a fork. Let casserole stand for 5 min.s before cutting.


Chicken Noodle Stir Fry****
(also from Taste of Home)
* Serves 4*
1 pkg. (3 oz) chicken-flavored Ramen noodles
1 lb. boneless skinless chicken breasts, cut into strips
1 Tbl. vegetable oil
1 cup broccoli florets
1 cup cauliflowerets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 med. carrots, thinly sliced
1 med. onion, thinly sliced
1/2 cup fresh or canned bean sprouts
1/2 cup teriyaki sauce
Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 min.s or until no longer pink. Add the vegetables; stir fry for 3-4 min.s or until crisp-tender. Drain noodles; add to the pan with contents of seasoning packet and the teriyaki sauce. Stir well. Serve immediately.
*I also throw in some onion.



Homemade Bagels
(from Rebekah M.)
*Serves 12*
Mix:
2 Tbl. yeast
1-1/2 cups warm water
3 Tbl. sugar
Add and mix:
1 Tbl. salt
2 cups bread flour
Knead 5 min.s until moderately smooth. Let rise until doubled. Punch down and separate into 12 balls. Let dough rest 10 min.s. Boil 2 qt. water; shape dough into bagels. Boil bagels, 3 at a time, for 45 sec.s, turning once. Brush with egg white and bake @ 350F for 30 min.s.



Grasshopper Dessert (from last week)
*Serves 10*
1 pkg. (6 oz) of lime gelatin powder
1/4 cup sugar
2 cups boiling water
1-1/2 cups cold water
1/2 tsp. peppermint extract
1 pkg. Cool Whip
2 Tbl. green creme de menthe
In medium bowl, dissolve gelatin, sugar, and boiling water. Add cold water and both extracts. Portion out 1 cup of mix; set aside. Pour remaining gelatin mixture into a 8" or 9" square pan. Chill until firm. Return the 1 cup of gelatin back into the medium mixing bowl; chill until slightly thickened. Blend in Cool Whip; spread on top of firmed gelatin in square pan. Garnish with chocolate curls. Keep refrigerated.
*I would have LOVED to share a picture of this as it was beautiful... but alas, I am without a camera. :-( But basically it's a dark green pepperminty jello with a layer of light green pepperminty Cool Whip on top with chocolate curls to boot. YUM!



Homemade Apple Pie
(1) Double Crust:
2 cups flour
1 tsp. salt
2/3 cup Crisco
4+ Tbl. ice cold water
Mix flour and salt; cut in Crisco; sprinkle in water one tablespoon at a time until flour is moistened and dough almost cleans the sides of bowl. Gather dough into two balls. Roll out between waxed paper.

Filling:
3/4 cup sugar
1/4 cup flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
6 cups sliced/peeled tart apples (McIntosh, Jonathan, Concord)
Bake at 425F. Cook with pie crust foil or shield for 3o min.s; remove and cook another 15 min.s (approximately).



Slow Cooker Apple Butter
5-6 lbs apples
4 cups sugar
4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. nutmeg
Peel, core and chop apples, and fill slow cooker until it's heaping full. Place remaining ingredients in slow cooker with apples. The amount will reduce as it cooks. Cover, and cook on high for 1 hour, then lower heat and slow-cook for 9 hours. Remove lid, and continue to slow cook an additional 1/2 hour to an hour or until thick and brown with no liquid left. Place in hot sterilized jars. Set in hot bath with lids on for 10 min.s. Boil until seal is secure, and set aside to cool.

Whew!

1 comment:

Michelle M. said...

Wow! You are going to be a busy lady. I feel like a slacker with my menu plan this week. It is going to be an easy week, but we have something going on every single night this week (except for Friday, but I think we are doing to have some friends for dinner). So I am trying to keep things simple. Have a fun making all that delicious food!