Menu plan recipes

These are recipes in my menu plan for the next 4 weeks that are not already posted previously. (I apologize for the erratic font & colors; they're not cooperating.)



Hot ham & cheese buns: these are kind of self explanatory, but here are some simple instructions. You'll need 1 pack hamburger buns (or a batch of the homemade kind), deli or lunchmeat ham slices, cheese slices, butter, your choice of toppings: mustard, mayo, tomato, lettuce, etc. Butter the insides of the buns. Top the bottom half of the bun with a slice of cheese and a slice of ham (ham on top). Wrap in aluminum foil and bake at 200°-250° for 20 minutes. Remove from oven, remove foil, remove top of bun and add toppings.





7/18/10 (Above) We finished dinner tonight under a tornado warning. Nothing like cooking under pressure! Since I was in a hurry, I cut the chicken up to cook faster and then combined the noodles with the chicken & sauce. Isn't exactly appealing to the eye, but it tasted great!

Chicken Breasts in Lemon Cream Sauce

• 6 Tbsp. butter, divided
• 12 oz. mushrooms sliced, or 12 oz. can mushroom pieces, drained
• 6 boneless skinless chicken breasts
• Flour to dredge
• 2 c. chicken broth
• 2 c. heavy whipping cream (I used evaporated milk)
• 6 Tbsp. lemon juice (fresh or bottled)
• 1/2 tsp. white or black pepper

Melt 3 Tbsp. butter in a large skillet over medium heat. Add mushrooms and saute until tender (or just cook the canned mushrooms a bit). Remove with a slotted spoon and set aside.

Sprinkle chicken with some salt & pepper, dredge in flour, shaking off excess. Melt remaining 3 Tbsp. butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a plate and cover to keep it warm. Add chicken broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 1 1/2 c. Stir in cream and lemon juice. Cook over medium heat until slightly thickened. Stir in mushrooms, white or black pepper, & add salt to taste if you like. Add chicken and simmer for another 15 minutes until sauce is medium thick consistency. Serve over rice or noodles (we prefer noodles.)

Serves 6.






Santa Fe Beans & Rice

• 2 c. cooked white rice (2/3 c. uncooked long grain white rice, 1 1/3 c. water, combine in pan and boil about 14 minutes until rice is tender)
• 1 15 oz. can or 2 c. cooked black beans
• 1 c. frozen corn or 8 oz. can sweet corn kernels
• 1 10 oz. can Rotel tomatoes with chilies
• 1 c. salsa
• 1 c. lowfat sour cream
• 2 c. shredded Mexican cheese blend
• 1 small red or white onion, sliced or diced, your choice
• 1 small can sliced black olives (or more if that's your preference)

Preheat oven to 350°. IN a large bowl, combine drained beans, corn, tomatoes, salsa, sour cream, 1 c. cheese, and cooked rice. Season with salt and pepper to taste. Transfer to a greased 2 quart baking dish and top with onions and olives. Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5 to 10 minutes longer until cheese is melted. I served mine with homemade tortilla chips.




Taco Salad

• 1 head lettuce
• 2 tomatoes, diced
• 1 can black olives, sliced (optional)
• 2 cans or 3 - 4 cups cooked kidney or pinto beans, drained & rinsed
• 1 small onion, diced
• 1 env. taco seasoning (or use my homemade recipe listed in July 2009 posts)
• 1 lb. ground meat (turkey or beef), browned, add 3/4 c. water and taco seasoning
• 1 8 oz. pkg. cheddar or Mexican blend shredded cheese
• 1 11 to 13 oz. pkg nacho cheese tortilla chips, crushed into bite size pieces
• Catalina or sweet French dressing (I use my homemade recipe listed in July 2009 posts)

Cook & cool taco meat. Shred or tear lettuce into bite size pieces. Add rest of ingredients including meat. Mix well. Add dressing just before serving and mix well.




Teriyaki Chicken

• 1 1/2 lbs. boneless skinless chicken breasts, cut in 1/4 inch slices
• 3/4 c. water
• 1/2 c. soy sauce
• 2/3 c. brown sugar
• 1/4 tsp. garlic powder
• 1/8 tsp. ground ginger
• 2 Tbsp. cornstarch
• 1 Tbsp. vegetable oil

Combine water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well. Marinate chicken in 1/3 to 1/2 of the sauce for 2 to 3 hours (we've done it for less than that).

Drain marinade off chicken, reserving the marinade. Stir fry chicken in vegetable oil over medium high heat until chicken is cooked. Stir in remaining marinade and continue stir frying until chicken is done and glazed.

Stir cornstarch into remaining sauce and bring to boil over medium heat, stirring frequently, until mixture boils and thickens slightly. (I do this while chicken is cooking). Serve chicken over hot rice with the sauce.




Homemade coleslaw: Shred cabbage and carrot. Add your favorite coleslaw dressing.






Lentil Confetti Salad:

• 1 c. cooked lentils
• 1 c. cooked white or brown rice
• 1 tomato, diced
• 1 carrot, sliced, diced or grated
• 1 stalk celery, diced
• 1 small onion, diced
• Italian dressing to taste (I use my own recipe from July 2009 post)

Cool lentils & rice. Add rest of ingredients. Chill before serving.








Frozen Cappuccino Dessert

* 1 (13 ounce) box whole graham crackers (may not use all)
* 16 ounces cream cheese, softened
* 3 1/2 cups cold milk
* 3 (3 1/2 ounce) packages instant chocolate pudding mix
* 1 - 2 tablespoon instant coffee, to taste
* 1/4 teaspoon ground cinnamon
* 8 ounces whipped topping, thawed
* chocolate sprinkles or grated semisweet chocolate bars

Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary. Beat cream cheese in a large bowl with an electric mixer on low speed until smooth. Beat in 1 cup of the milk. Add remaining milk, pudding mixes, instant coffee and cinnamon. Beat until well blended, about 1 - 2 minutes. Stir in 1/2 whipped topping. Spread 1/2 mixture over grahams. Repeat layers of grahams & pudding. Cover with remaining whipped topping, garnish with sprinkles and freeze 3 hrs until firm.

Garlic Herb Bread: bread machine recipe

• 1 c. plus 2 Tbsp. warm water
• 2 Tbsp. vegetable oil
• 1 1/2 tsp. salt
• 3 Tbsp. sugar
• 1 Tbsp. dry milk
• 3 1/4 c. flour
• 1 Tbsp. Italian seasoning mix
• 1 1/2 tsp. active dry yeast

Put ingredients in bread machine pan. Use dough cycle. When cycle is complete, shap bread into a long oblong oaf and slice across the top with a serrated knife 3 or 4 times. Let rise 30 to 40 minutes. Bake at 350° for 25 to 30 minutes.

To make Garlic bread: Melt 1/3 c. butter. Add 1 tsp. vegetable or olive oil, 1 Tbsp (3 cloves) minced garlic, 2 tsp. parsley. Cut bread into 1/2 - 3/4 inch slices. Lay cut side up on a cookie sheet. Brush with garlic butter mixture, spreading to edges of bread. Bake in 375° oven for 9 to 11 minutes until slightly golden brown.

Ranch Pasta Salad:

• 1 16 oz. box rotini or elbow macaroni, cooked, cooled & drained
  
• 1 - 1 1/2 c. frozen peas, thawed
• 1 carrot, peeled & grated
• bacon bits
• 1 small onion, diced
• Ranch dressing to taste (I use my homemade recipe from the July 2009 post)

Combine all ingredients and chill in refrigerator.

Porcupine Meatballs (I have to double the recipe for my large family)

• 1 lb ground beef

• 1/4 cup uncooked long grain rice
• 1 slightly beaten eggs
• 1/2 tablespoon snipped fresh parsley or dried parsley
• 2 tablespoons finely chopped onions
• 1/2 teaspoon salt
• 1 dash pepper
• 1 (10 1/2 ounce) can tomato soup
• 1/2 cup water
• 1 teaspoon Worcestershire sauce

Combine the first 7 ingredients with 1/4 c. of the tomato soup. Mix well. Shape into about 20 balls and place in a skillet. Mix rest of soup, water, and Worcestershire sauce and pour over meatballs. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until rice is soft and meatballs are set. Serve with sauce.




Taco Lasagna

• 1 lb. ground beef or turkey
• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 2/3 c. water
• 1 envelope taco seasoning (I use my recipe from the July 2009 post)
• 1 15 oz. can black beans, drained & rinsed
• 1 can Rotel diced tomatoes & chilies, undrained
• 6 flour tortillas
• 1 can refried beans
  
• 8 to 12 oz. shredded Mexican cheese blend

Cook the ground meat, peppers, and onions over medium heat until meat is no longer pink; drain. Add water and taco seasoning, bring to a boil. Reduce heat, simmer uncovered for 2 minutes. Stir in the black beans and Rotel tomatoes. Simmer uncovered for another 10 minutes. Place 2 tortillas in a greased 9 x 13 baking dish. Spread with 1/2 the refried beans and beef mixture. Sprinkle with 1/3 of the cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350° for 25 - 30 minutes or until heated through and cheese is melted.





Chicken & Sausage Jambalaya - spicy hot! Kids LOVED it! (tastes better than it looks)

• 3 c. chicken breast meat, cut into bite size pieces
• 1 lb. smoked sausage, cut into bite size pieces
• 2 large onions
• 1 large green pepper
• 2 cloves garlic
• 1/2 bunch green onions
• 1 15 oz. can tomato sauce
• 1 10 oz. can Rotel tomatoes & chilies
• 2 cups uncooked long grain rice
• 2 Tbsp. butter
• salt to taste (I used 1 tsp.)
  
• cayenne pepper to taste (I used 1 tsp.)
  
• black pepper to taste (I used 1 tsp.)
  
• water as necessary

Season chicken with salt, cayenne pepper, and black pepper. Brown chicken in a large pot with melted butter. Remove chicken. Chop onions and bell pepper. Mince garlic. Brown onions, bell pepper, and garlic in pot. Add tomato sauce and Rotel tomatoes. Simmer 15 minutes. Add chicken and sausage. Cook until chicken is tender. Add rice and chopped green onions. Stir thoroughly. Add enough water to cover ingredients by about 1 inch. Bring to a boil, cover and cook on low heat about 30 minutes or until rice is tender.




Lemon Streusel Bars

Filling:
1 14 oz. can sweetened condensed milk
2 tsp. freshly grated lemon zest
1/2 c. lemon juice

Crust & Streusel:
3/4 c. butter
1 c. brown sugar
2 c. flour
1 1/2 c. rolled oats
Combine filling ingredients until completely blended. Blend butter and brown sugar together; add flour and oats and mix with pastry blender until mixture resembles coarse crumbs. Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9 x 9 baking pan. Spread filling over crust; sprinkle with reserved streusel and pat streusel gently into filling. Bake 30 - 35 minutes at 350° or until light golden brown. Cool completely before cutting into bars.




Chicken Stroganoff I have to double this for my large family

• 4 bacon strips, diced
• 1 lb. boneless skinless chicken breasts, cut into 1/4 inch wide strips
• 1 medium onion, chopped
• 2 4 oz. cans mushroom pieces
• 1 1/2 c. chicken broth
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/8 tsp. paprika
• pepper to taste
• 2 Tbsp. flour
• 1 cup sour cream
• Hot cooked noodles
  

In a skillet, cook bacon until crisp. Drain, reserving 2 Tbsp. drippings; set bacon aside. In the drippings. cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired.




Tuna melts: These are pretty easy!

• 1 can tuna
• 1 c. Velveeta or American cheese cut into 1/4" cubes
• 3 hard boiled eggs
• 2 Tbsp. diced celery
• Sweet pickle relish
• 1/2 c. Miracle Whip or similar salad dressing

Mix all ingredients. Place on hamburger buns and wrap in foil. Bake at 250° for 20 minutes.




Hamburger Goulash:

• 16 oz. box elbow macaroni
• 1 lb. ground beef or turkey
  
• 1 medium onion, diced
• 2 cans tomato soup
• 1 can stewed tomatoes
• chili powder or other seasonings to taste

Cook macaroni in boiling water. While macaroni is cooking, brown beef with onion and drain. Drain macaroni. Add tomato soup and tomatoes to macaroni along with beef. Stir together, season and serve.

Neapolitan cake: Makes a bundt cake - I'm going to try to do this in a 9 x 13 pan for my youngest son's birthday

• 1 8 oz. pkg cream cheese
• 4 large eggs
• 1 18 oz. pkg white cake mix
• 3/4 c. milk
• 3/4 c. chocolate flavored Nesquik powder
• 3/4 c. strawberry flavored Nesquik powder
• 1/4 c. powdered sugar

Preheat oven to 350°. Grease and flour bundt cake pan. Beat cream cheese and eggs in large mixing bowl until smooth. Beat in cake mix alternately with milk. Beat on high speed for 2 minutes (batter will be thick). Remove 2 cups batter and place in a separate bowl; add chocolate Nesquik and stir until mixed. Repeat using strawberry Nesquik. Spoon strawberry batter into pan; tap pan on counter lightly. Spoon white batter over strawberry batter covering it completely, then spoon chocolate batter over white batter. Bake on center oven rack for 55 to 65 minutes until wooden pick inserted into cake comes out clean. Cool in pan on wire rack for 45 minutes. Loosen edges with butter knife if needed; invert onto wire rack to cool completely. Sprinkle with powdered sugar.




Crock Pot Potatoes & Ham

• 6 to 9 medium potatoes, sliced
• 1/2 to 1 lb. ham, cut into slices or chunks
• 1 medium onion, sliced
• 1 can cream of mushroom soup
• 1 c. shredded cheddar cheese

Layer potatoes, ham, onion, and cheese in crockpot. Repeat. Top with cream of mushroom soup. Cover and cook on low for 6 to 8 hours until potatoes are tender.
NOTE: Watch your crock pot carefully! Mine will cook this recipe in less than 6 hours on low.




Maraschino Cherry Cake - we think this tastes BETTER than a cherry chip cake from a mix!

• 1 c. butter or margarine, softened
• 2 c. sugar
• 2 large eggs
• 3 c. flour
• 10 oz. jar maraschino cherries, drained (reserve juice) and chopped
• 2 tsp. baking powder
• 12 oz. evaporated milk
• 1/2 c. chopped nuts (optional, we don't like these)
• 1 tsp. vanilla
• 1/2 tsp. almond extract

Cream butter and sugar; add eggs, mix well. Add dry ingredients alternately with milk. Fold in cherries, nuts and flavorings. Pour into a 9 x 13 pan that has been greased & floured. Bake at 350° for 55 minutes. Cool

Mix 3 c. powdered sugar with 1 Tbsp. softened butter and enough cherry juice to make a thick glaze/icing. Spread over cake and let the glaze set.




Shredded Chicken BBQ on buns
Bake 3 to 4 chicken breasts in chicken broth until done (I did this in the crock pot). Add enough BBQ sauce (I use the honey BBQ sauce recipe in the July 2009 post) to taste. Serve on hamburger buns with various choices of toppings: mustard, sliced onion, pickles, etc.