Sunday, January 18, 2009

Week 4

Potato soup in bread bowls
Steamed vegi's

Swiss Steak with
baby carrots and potatoes

Oven Fries
Cole Slaw

Chicken pockets
Mashed Potatoes and Gravy
Canned Pears

Left Overs

Pork Chops
Vegetable kabobs
Potato chips

Barbecue Pork
Spanish rice
Black beans

Sunday, January 11, 2009

Week 3

Vegetable Beef Soup
Green Salad w/ fresh cut vegi's
Buttermilk biscuits

Oven Fried Chicken and Rice
Fresh cut Carrots
Steamed Broccoli

Fish Sticks w/ fry sauce
baked potatoes (add cheese to any leftover broccoli from last night)
Cole Slaw

Grilled or broiled Pork Chops
Spinach salad
Pineapple topped with cottage cheese

Chicken Sandwiches
Macaroni Salad
Vegi tray with dip

Left overs or go out to eat

Pot Roast
Mashed potatoes and Gravy
Green Jello salad of your choice

Sunday, January 4, 2009

Week 2

Welcome to another week! I've included a couple of recipes at the bottom of the menu and hyperlinks to some others.

Stir Fry
Fried Rice
Tropical Dessert

Malibu Chicken in Marinara sauce
Garlic Mashed potatoes
Green Beans
Fruit Salad

French bread (need two)
Layered vegetable salad

Sweet and Sour Pork
Wonton Salad

Meat Loaf
Baked Potatoes
Waldorf Salad

French Bread Pizza
Green Salad
Mandarin oranges

Chicken Noodle Soup
Corn Bread w/ Honey butter
Relish tray w/ cheese, celery and carrot sticks and pickles

Some Recipes

Malibu Chicken
1 cup water 6 slices ham
1 tsp chicken bouillon 6 slices Swiss cheese
6 boneless chicken breasts salt and pepper to taste

Bring water to a boil in large skillet. Add bouillon and stir until dissolved. Remove from heat. Add chicken breasts and marinate for 15 minutes, turning frequently. Bring to a boil on high heat. Lower heat and simmer for about 20 minutes, turning every 10 minutes until no longer pink inside. Place a thin slice of ham and a slice of cheese on top of chicken. Cover and cook for another minute or until cheese starts to melt. Pour hot marinara sauce over all and serve.

Tropical Dessert
1 pkg yellow cake mix 2 cups whipped topping
1 ½ cups cold milk 3 oz cream cheese, softened
3 oz package instant vanilla ¼ cup sugar
pudding mix ½ tsp vanilla
20 oz. can crushed pineapple, drain ½ cup coconut, toasted

Prepare and bake cake according to package directions. Pour into a greased 9 x 13-inch baking dish. Cool. In a bowl, whisk together milk and pudding mix. Let stand to thicken. Stir in pineapple. Spread over cake. In a mixing bowl, beat 1 cup whipped topping, cream cheese, sugar and vanilla until smooth. Fold in remaining topping. Spread over pudding. Sprinkle with toasted coconut. (To toast coconut, spread in a shallow baking dish. Bake at 350 for 10 minutes or until golden brown, stirring occasionally.)

Layered Vegetable Salad
1 head of lettuce 1 cup salad dressing
1/2 cup frozen peas 1 Tbls sugar
1/2 cup celery, chopped 1/2 cup sour cream
2 green onions, chopped 1/2 tsp salt
1 hard boiled egg, chopped 1 cup grated cheese

Break lettuce in small pieces. Rinse peas in cold water and drain. Lightly toss vegetables and egg. Mix together salad dressing, sugar, sour cream and salt. Refrigerate at least 1 hour.

French Bread Pizza
Loaf of French bread
Pizza sauce
Shredded mozzerella and cheddar
Toppings of your choice

Cut french bread in half lengthwise and spread with pizza sauce. Arrange toppings and sprinkle with cheese. Bake at 400 for 10 minutes.