Sunday, January 28, 2007

Menu Plan Monday



I really enjoyed the slow cooker Thursday and the super bowl friday blogs, I am excited to add the new recipes into my meal planning!

Monday: Tacos, salsa, advocados, veggies

Tuesday: Salsa chicken in the crockpot! Recipe from riverbend-ramblings blog.

Wednesday: Spaghetti Pie... yum!

Thursday: Leftovers

Friday: Chinese take out

Saturday: Texas BBQ Beef

Sunday: Subway!

Spaghetti Pie
1 lb ground beef
1/2 c chopped onion
1/4 C green pepper
1 jar (15 oz) spaghetti sauce
8 oz spaghetti, cooked and drained (I use whole wheat)
1/3 c grated Parmesan cheese
2 eggs beaten
2 tsp butter
1 c cottage cheese
1/2 c shredded mozzarella cheese

1. preheat oven to 350 degrees, cook beef, onion and green pepper in lg skillet until meat is browned. Drain fat, stir in spaghetti sauce. In a large bowl, combine spaghetti, Parmesan cheese, eggs and butter, mix well. Place in bottom of 13 x 9 inch baking pan. Spread cottage cheese over top; cover with sauce mixture. Sprinkle with mozzarella cheese. Bake until mixture is thoroughly heated and cheese is melted about 20 minutes.

Taco Ring
From Pampered Chef (adapted by me, Lori4squaremom)
3/4 pound extra lean (90%) ground beef
1 package low sodium taco seasoning mix
1 cup shredded 2% shredded cheddar cheese
2 tablespoons water
2 packages (8 oz each) refrigerated reduced fat crescent rolls
1 medium green bell pepper
1 cup salsa
3 cups shredded romaine lettuce
1 medium tomato, diced
1/2 cup chopped onion
1/2 cup sliced black olives
reduced fat sour cream, optional

Preheat oven to 375 degrees. Brown ground beef until no pink remains, drain any fat from pan. Remove from heat and let cool slightly (for 5-10 minutes). Combine beef, taco seasoning, cheese and water.

Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a baking stone (or any round pizza pan, but the baking stones really do work best, in my opinion) with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in the center). Using a scoop or round spoon, evenly scoop meat mixture onto widest end of each triangle. Bring points of triangles up over filling and tuck under the wide ends in the center of the ring. (Filling will not be completely covered). Bake for 20-25 minutes or until golden brown.

Using a sharp knife, remove top from bell pepper and scoop out all seeds and membranes (and discard). Fill pepper with salsa. Shred the lettuce, chop the tomato and onion and slice the olives. Place the bell pepper in the center of the ring; arrange lettuce, tomato, onion and olives around pepper. Slice and serve with the “salad” and salsa and sour cream, if desired.


Crockpot Salsa Chicken

3-4 boneless chicken breasts
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
2 cups salsa
1/4 cup cheddar cheese, shredded
8 oz. cream cheese, cubed

Combine corn, beans, and 1/2 of the salsa in the crockpot. Add chicken breasts and top with the remainder of the salsa. Cook on LOW for 3-4 hours. Mix in the cream cheese about 15 minutes before serving. Top with cheddar cheese and cook about 5 minutes more, just long enough for the cheese to melt.

I serve this with rice or tortilla chips and a salad. Sometimes I omit the cream cheese and add extra cheddar instead.

Texas Barbecued Beef
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for 10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain juices off. Remove meat; shred with forks. Discard fat. Put back on crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split buns.




Don't forget to visit the Hostess of Menu Plan Monday to get all the links to all the menus and great recipes!

18 comments:

Barb, sfo said...

Those recipes look delicious, especially the barbecue! Thanks for sharing them.

Kim said...

It looks like a good week to eat at your house! Have a good week.

Lori said...
This comment has been removed by the author.
Lori said...

Oh, Annie your texas barbecue beef recipe looks wonderful! I'm trying that REALLY soon! Thanks :)

Blessings,
Lori4squaremom
http://lori.scottdomain.com

mjpuzzlemom said...

I have not made the Stoup.... It is in the cookbook I bought for ds
" Cooking Rocks " Rachel Ray 30-Minute Meals for Kids ". He picked it out and we put it on the plan. I will try to post about it when we make it.

KC said...

WOW these all look so tasty. I'm going to have to try them.. Thanks for sharing them with all of us.
Oh and i think my husband is going to love your texas barbecue beef.

Jennifer said...

Hi-

Thanks for visiting my menu. Your's looks great! I love all the recipes. Here is my recipe for Chicken Curry:

1) Cook 1 pound boneless, skinless chicken breast & cute into bite size pieces. (I have baked the chicken earlier in the day and then cubed it or cut it up and then sauteed it before doing step 2.) Set aside.

2) Melt 2 tablespoons of butter in large skillet over medium heat. Cook 1/4 cup of chopped onions, 1 tablespoon of flour, 1 tablespoon of curry powder and 1/2 teaspoon of salt in butter. Stir constantly until bubbly. It will be think like a grainy paste.

3. Remove from heat and stir in 1/2 cup chicken broth and 1/2 cup milk (we use skin).

4. Heat to boiling, stirring constantly for about 1 minute. Add chicken. Cook about 3 minutes while stirring. Serve with white rice.

My girls love it-they call it yellow chicken. For pickier eaters, I would just serve them some of the cooked chicken (before adding the sauce) and rice with the veggie that you are serving.

Jennifer

Justice Fergie said...

the menu looks good! and you reminded me that we haven't had Chinese takeout in ages!

Elizabeth said...

Hi Annie,
Thanks for stopping by. I love your menus. I see you are having the salsa chicken too.
I just love the crock pot thursday and the menu's on Monday.
Hugs,
Elizabeth

Jill said...

Your menu looks great, and the recipes are definitely being added to our menu book for another time, especially the taco ring. Thanks!

Have a great Monday!

gail said...

I saw that taco ring over at Lori's, looks really good!
We make something similar to your salsa chicken and call it chicken santa fe, a staple at my house! I do use the cream cheese but almost never the cheddar cheese and always serve it over tortilla chips. Yummy!

org junkie said...

Some great recipes there. That is always my favorite part is getting some new recipes to try!!

Laura

Marcia said...

Hi Annie

Thanks for stopping by. My husband would love your menu. He says my stuff is too healthy - can you believe it?!

Have a great week.
Marcia

alisonwonderland said...

The salsa chicken sounds delicious! I'm going to have to try that!

Have a good week! Thanks for stopping by!

Heather said...

I will have to try the salsa chicken! I usually do a crock pot meal on Wednesday since we have church and its one less thing during the 5:00 crazies. The bbq looks yummy too. Love new things to try! Have a blessed week!

Heather said...

Hi Annie! Turkey and gravy over waffles is just that - and very simple! Make up a huge pot of gravy (not too thick) add in leftover turkey, serve over waffles. :-)

I think it's a PA dutch thing.. around here it's considered normal fare, but most of my online friends had never heard of it either.

Melessa said...

It all looks good! I had to save some of those recipes for my future menus. Thanks for visiting me!

Carrie said...

What a great looking week you have ahead of ya! Enjoy your meals! I posted the Garlic Rice with Pine Nuts recipe on my blog for ya ~ here's the link ...
http://scsnugglebug.blogspot.com/2007/01/garlic-rice-with-pine-nuts.html

Toodles!