Weekly Menu 7

The Menu

Broccoli Pie

Cheddar Baked Chicken

Herbed Sweet and Sour Chicken

Cheddar Beef Enchiladas

Pork Chops

Upside down Ravioli

Baked Mac and Cheese

The Shopping List

3 lb Ground Beef

7 Boneless Skinless Chicken Breasts

4 Pork chops

3 Onions

1 Bag Baby Spinach

Garlic

1 3 oz Cream Cheese

Monterey Jack Cheese

Cheddar Cheese (5/6 Cups Grated)

1 8 oz Package Processed American

Parmesan Cheese

2 9 in Pie Crusts

Eggs

1 10 oz pkg Broccoli (frzn or fresh)

Italian Bread Crumbs

Crispy Rice Cereal

Rice

Butter Crackers (Ritz)

8 oz Package Elbow Macaroni

8 oz Jumbo Shells

1 Jar Tomato and Basil Sauce

1 Package Taco Seasoning

1 can Refried Beans

Tortilla (10)

1 Jar of Salsa

1 (10.75 oz) Can Cond Cream of Chicken Soup

Needed on hand:

Flour

Salt

Garlic Salt

Milk

Butter

Pepper

Garlic Powder

Olive Oil

Soy Sauce

Honey

White Vinegar

Dried Thyme

Paprika

Cayenne Pepper

Allspice

Dry Mustard

-submitted by somebody fabulous

Brocoli Pie

(6-8 servings)

1 lb ground beef

1/4 c chopped onion

2T flour

3/4t salt

1/4t garlic salt

1 1/4 c milk

1 3oz cream cheese, softened

1 beaten egg

1 10 oz pkg. chopped broccoli

Pastry for 2 crust, 9 in pie

4 oz Monterey Jack cheese, sliced ( about 12 slices)

1. Brown ground beef and onion in skillet.

2. Drain fat.

3. Stir in flour, salt, garlic salt.

4. Add milk and cream cheese - stir until bubbly and smooth.

5. Add some of hot mixture to beaten egg - return to skillet.

Cook and stir until thickened ( 1-2 minutes ).

6. Cook broccoli, drain and add to skillet.

7. Prepare pastry - line pie pan with bottom half.

8. Pour meat mixture into pie shell. Arrange sliced cheese on top to cover.

9. Add top crust into pie shell. Arrange sliced cheese on top to cover.

10. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.

-somebody fabulous

Cheddar Baked Chicken

( 6 servings )

1/4 cup butter, melted

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 egg

1 tablespoon milk

1 cup shredded Cheddar cheese

1/2 cup Italian seasoned bread crumbs

1 cup crispy rice cereal

3 skinless, boneless chicken breast halves - cut in half

2 tablespoons butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

3. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

-somebody fabulous

Herbed Sweet and Sour Chicken

( 4 servings )

2/3 cup uncooked long-grain white rice

1 1/3 cups water

6 tablespoons olive oil

6 tablespoons soy sauce

6 tablespoons honey

3 tablespoons distilled white vinegar

1 1/2 teaspoons dried thyme

1 1/2 teaspoons ground paprika

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground allspice

1 teaspoon ground black pepper

4 skinless, boneless chicken breast halves

1. Preheat oven to 375 degrees F (190 degrees C).

2. Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.

3. In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.

4. Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.

5. Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture

-somebody fabulous

Cheddar Beef Enchilada

Cheddar Beef Enchilada ( 6 servings )

1 pound ground beef

1 (1.25 ounce) package taco seasoning

1 cup water

2 cups cooked rice

1 (16 ounce) can refried beans

2 cups shredded Cheddar cheese, divided

10 (8 inch) flour tortillas

1 (16 ounce) jar salsa

1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1.In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.

2.Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

-from somebody fabulous

Cracker crusted pork chops

( 4 servings )

1 cup crushed butter crackers

garlic salt to taste

ground black pepper to taste

1 egg, beaten

4 pork chops

1/2 cup butter

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.

3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

-from somebody fabulous

Upside Down Ravioli

( 4-6 servings)

8oz Jumbo Shells

1lb ground beef

2T EVOO

1 bag baby spinach, chopped

1 c finely chopped onion

1 garlic clove, minced

1 t salt

1/4 t ground black pepper

1 egg

1/4 c Parmesan cheese

1 jar tomato and basil sauce

1. Preheat oven to 350 degrees.

2. Cook jumbo shells according to package directions; drain, reserving 1/2 cup pasta water.

3. While pasta is cooking, cook ground beef in large skillet over medium high heat for 4 minutes or until no longer pink, stirring occasionally. Drain grease. Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally. Remove from heat; add seasonings and blend well. Let mixture cool. Stir in eggs and parmesan cheese.

4. Pour 1 cup of Tomato and Basil sauce into13x9 baking dish.

5. Fill jumbo shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil. Bake for 30 minutes.

from somebody fabulous

Baked Mac and Cheese

( 6 servings )

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2 cups milk

3/4 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

1 (8 ounce) package elbow macaroni

2 cups shredded sharp Cheddar cheese

1 (8 ounce) package processed American cheese, cut into strips

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.

3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.

5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

-from somebody fabulous