Weekly Menu 6

Menu

Pineapple Sausage Burgers

Pumpkin Curry

Ginger Chicken

Turkey/Chicken Taco Bake

French Oven Beef Stew

Hamburger Stroganoff

Shepards Pie

Grocery List

Meats

1 lb Gd Pork Sausage

5-7 Chicken Breasts

2-3 Turkey or Chicken Breasts

3 lbs round steak

2 lbs gd beef

Canned Goods

Sliced Pineapple

Refried beans

2 cans Tomato soup

Cream of Mushroom Soup

Sliced Mushrooms

French style green beans

Corn

Dairy

Sliced Cheddar Cheese

4 TBSP Butter

Half and Half

Heavy Cream

Shredded Monterey Jack cheese

Sour Cream

Shredded Cheddar Cheese

Bakery

Hamburger Buns

Spices/Seasonings

Chicken Bouillon Cubes

Whole Bayleaf

Curry powder

Nutmeg

Salt

Pepper

Cornstarch

Taco seasoning

Sugar

Tapioca

Garlic powder

Condiments

Dijon mustard

Rice vinegar

Honey

Peanut Butter

Soy sauce

Worcestershire sauce

Salsa

Produce

3 onions

4 cloves garlic

1 fresh ginger root

4 scallions

1 green onion

1 med tomato

6-10 potatoes

4 ribs celery

6 carrots

Frozen

1 box spinach

Other

Corn chips

Submitted by Megan Lattin

Pineapple Sausage Burgers

1 lb Ground Pork Sausage

1 can Sliced Pinapple

Sliced Cheddar Cheese

Hamburger Buns

Separate sausage meat into 4 equal pieces and form into hamburger patties. Grill or cook on a skillet until completely cooked. Place on a plate with a few paper towels on it to soak up the extra grease. Open 4 hamburger buns and place face up on a baking sheet. Place cooked sausage patty on each bottom portion of the hamburger buns and put a slice of pineapple on each patty. Add a slice of cheese onto each of the pieces of pineapple and bake at 400 degrees until cheese is melted and buns are toasted. Put the bun tops on each burger and enjoy. (I like ketchup on mine but most of my family just likes them plain.)

-Megan Lattin

Pumpkin Curry (don't hate it until you've tried it!)

[ok Megan, I'll wait to try it;)]

4 TBSP butter

1 onion, chopped

2 cloves garlic, pressed

4 c. chicken stock (4 c. water + 5 bouillon cubes)

1 bayleaf

1- 1 ½ tsp curry powder

Pinch nutmeg

½ tsp salt

½ tsp pepper

1 TBSP cornstarch

1 c. half and half

1 c. heavy cream

3-4 chicken breasts (baked/boiled and shredded)

In large saucepan, melt butter and sauté onions and garlic for 8 min. Add everything EXCEPT the chicken, cornstarch, and creams. Heat and simmer for 30 min. In a liquid measuring cup combine cornstarch and creams. Add chicken and cream to curry mixture and warm until ALMOST boiling. Serve over rice. (May add more cornstarch with a little cold water if you prefer a thicker curry.)

-Megan Lattin

Ginger Chicken

3+ TBSP rice vinegar

2 TBSP honey

2 cloves garlic (minced)

4 TBSP peanut butter

2 TBSP soy sauce

1-2 TBSP fresh ginger root, grated

2-3 chicken breasts

4 scallions (or onion)

2 c. raw spinach or ½ box frozen spinach

Mix first 6 ingredients into a sauce. Cut chicken into bite-sized chunks and sauté until cooked through. Add veggies and sauce. Simmer for 5 min. Check the taste- it may need more soy sauce or a little sugar.

-Megan Lattin

Turkey/Chicken Taco Bake

2 c. corn chips, coarsely chopped

1 (16 oz) can refried beans

2 c. (8 oz) shredded Monterey Jack Cheese, divided

1 c. salsa

2 c. shredded cooked turkey or chicken

1 tsp. Mexican or taco seasoning

1 green onion, sliced

1 med tomato, chopped

Place corn chips in greased 2 ½ qt baking dish. Place refried beans in small saucepan; cook and stir over med heat until heated through. Remove from heat and stir in 1 c. cheese and salsa. Spread over the chips. Toss the turkey/chicken in the seasoning; sprinkle meat over bean mixture. Top with remaining cheese. Sprinkle with onion and bake uncovered at 400 degrees for 20-25 min or until cheese is melted. Sprinkle with tomato and serve.

-Megan Lattin

French Oven Beef Stew

3 lbs round steak

3-5 potatoes

6 carrots

1 yellow onion, chopped

4 ribs of celery

1 TBSP sugar

1 TBSP salt

¼ tsp pepper

2 TBSP tapioca

1 can tomato soup

2 TBSP Dijon mustard

1 ¼ c. water

Cut meat, potatoes, carrots, and celery into bite-sized pieces. (I don’t care for big chunks of celery so I chop them into smaller pieces.) Add everything to a 4-5 qt crock pot and cook on high for 6-8 hrs.

Megan Lattin

Hamburger Stroganoff

1 lb ground beef

1 onion, chopped

1 can sliced mushrooms

1 can cream of mushroom soup

2 tsp garlic powder

2 TBSP Worcestershire sauce

½ c. water

1 c. sour cream

In a large skillet, cook beef and onion; drain. Add mushrooms, soup, garlic powder, Worcestershire sauce, and water. Cook for 20 min, stirring frequently. Add sour cream; salt and pepper to taste. Serve over cooked egg noodles.

-Megan Lattin

Sheperd's Pie

1 lb ground beef

1 can tomato soup

1 can French style green beans

1 can corn

3-5 potatoes (cooked and seasoned into mashed potatoes)

1 c. cheddar cheese

Brown beef; drain. Add tomato soup to meat and place in an 8x8 baking dish. Pour on green beans and corn and spread over meat until an even layer. Add a layer of mashed potatoes and spread until smooth. Sprinkle with cheese. Bake at 350 degrees for 25-30 min.

Megan Lattin