Wednesday, March 25, 2009

Then There Was Another Week

This week will start with:

Pot roast
Pasta Primavera

Tater-tot casserole
Broccoli w/cheese sauce

Grilled Chicken Sandwiches
Cole Slaw

Baked Pork Chops
Mashed Potatoes

Chicken Foldovers
Dilled Carrots
Festive Salad

Festive Tossed Salad
Shred some Romaine lettuce. Peel and chop a large apple into small cubes. Add 1/2 cup dried cranberries or raisins or Cherries. Add 1 tsp poppy seeds. Toss with raspberry vinaigrette. Chill and serve.

Pasta Primavera
I boiled some multi colored spiral noodles. (about 1/2 of the small bag) I set those aside and melted 1/4 cup butter in a frying pan. I added thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then I added some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it.

Tater-tot Casserole
Our version of this goes like this: Brown 1lb ground beef and drain. Put in a casserole dish. Mix with 1 can cream of mushroom soup, and a drained can of corn. Sprinkle shredded cheese over mixture. Top with a single layer of tater-tots. Sprinkle with more cheese. Pour a can of evaporated milk over all. Bake @ 350 for 25-30 minutes, until hot.

Dilled Carrots
I chop baby carrots in 1 inch chunks. Add about 1 inch of water and boil for about 12 minutes or until tender-crisp. Drain any extra water and add 1/4 cup margarine (more or less depending on how many carrots you made) Stir in 1/4 - 1/2 tsp of dried dill. Yum. By the way, be prepared for your kids to refuse the eat the carrots with "grass" on them. I wish you better luck than I had on that particular option.

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