From my law school friend Jamie.
1 lb. ground turkey or beef
1 large onion, chopped
1 can of Rotel
1 can black beans
2 cans Mexican-style stewed tomatoes
1 can pinto beans
1 can water
1 can yellow hominy
1 package of taco seasoning
1 package Hidden Valley Buttermilk Dressing mix
1 small can green chilies or 1/4 to 1/2 cup
Cumin, salt, pepper to taste
Brown the meat together with the onion. Drain. Mix in the other ingredients in the crock pot. Cook all day on low.
Saturday, August 20, 2011
Chicken Spaghetti
from my friend Jamey from law school:
1 package of chicken breast or 3 cans of canned chicken (I would rather vomit than eat canned chicken...but apparently you can eat canned chicken and be OK because that is how the recipe was given to me...)
1 c. onion, chopped
1 c. celery, chopped
1 package of spaghetti
1 can of cream of mushroom soup
1 jar of cheese whiz
cheddar cheese
Cook the chicken breast and cut into small pieces. Saute the onion and celery in butter and pepper. Cook the spaghetti. Add it all together except for the cheddar cheese. Put in a 9x13 baking dish, and top with cheddar cheese. Bake at 350 for 30 minutes.
1 package of chicken breast or 3 cans of canned chicken (I would rather vomit than eat canned chicken...but apparently you can eat canned chicken and be OK because that is how the recipe was given to me...)
1 c. onion, chopped
1 c. celery, chopped
1 package of spaghetti
1 can of cream of mushroom soup
1 jar of cheese whiz
cheddar cheese
Cook the chicken breast and cut into small pieces. Saute the onion and celery in butter and pepper. Cook the spaghetti. Add it all together except for the cheddar cheese. Put in a 9x13 baking dish, and top with cheddar cheese. Bake at 350 for 30 minutes.
Sloppy Joes
My girls used to call this "Funny Hamburgers."
1 1/2 lb. ground beef (can mix in ground turkey too)
1 diced onion
1 T celery seed or celery salt
2 c. tomato or tomato sauce
Brown the ground meat and then add the rest of the ingredients. Simmer together for 15-20 minutes. Serve on toasted buns with a slice of cheese.
1 1/2 lb. ground beef (can mix in ground turkey too)
1 diced onion
1 T celery seed or celery salt
2 c. tomato or tomato sauce
Brown the ground meat and then add the rest of the ingredients. Simmer together for 15-20 minutes. Serve on toasted buns with a slice of cheese.
Friday, August 19, 2011
Easy Italian--Spaghetti and Pita Pizzas
I love Italian food so much, and lately everything I eat tastes fancier and yummier with a few sprinkles of goat cheese and some fresh basil leaves (straight out of the back yard) on it.
Spaghetti:
To make this healthier, remember to use whole wheat noodles. Read the package carefully, because sometimes noodles labeled as "wheat" are not the healthy "whole wheat." If you are trying to get used to whole wheat, try angel hair or some other fine pasta, rather than trying to choke down some thick spaghetti.
For sauce, check out the new Giada lines of pasta at Target. Also, Bertolli has some good sauce. Whatever kind of sauce you use, read the label very carefully and make sure sugar is not listed as an ingredient. Sugar is hiding in a lot of sauces, and is unnecessary and can sabotage your efforts to lose weight.
After you cook the sauce, you can add in crushed tomatoes or chopped fresh tomatoes for extra flavor.
Of course, sprinkle with goat cheese, add a few cherry or grape tomatoes, maybe some capers and black olives, and a few leaves of fresh basil. Yum-o.
Pita pizzas:
A few years ago, my friends introduced me to this wonderful easy Italian dinner. Top some pita bread (look for whole wheat or low carb for a healthier option) with some tomato sauce (see above), Italian blend cheese (mozzarella, parmesan), and top with your favorite toppings. Throw in the oven on broil and watch very carefully to make sure it does not burn. It is wonderful and takes about five minutes to cook.
Spaghetti:
To make this healthier, remember to use whole wheat noodles. Read the package carefully, because sometimes noodles labeled as "wheat" are not the healthy "whole wheat." If you are trying to get used to whole wheat, try angel hair or some other fine pasta, rather than trying to choke down some thick spaghetti.
For sauce, check out the new Giada lines of pasta at Target. Also, Bertolli has some good sauce. Whatever kind of sauce you use, read the label very carefully and make sure sugar is not listed as an ingredient. Sugar is hiding in a lot of sauces, and is unnecessary and can sabotage your efforts to lose weight.
After you cook the sauce, you can add in crushed tomatoes or chopped fresh tomatoes for extra flavor.
Of course, sprinkle with goat cheese, add a few cherry or grape tomatoes, maybe some capers and black olives, and a few leaves of fresh basil. Yum-o.
Pita pizzas:
A few years ago, my friends introduced me to this wonderful easy Italian dinner. Top some pita bread (look for whole wheat or low carb for a healthier option) with some tomato sauce (see above), Italian blend cheese (mozzarella, parmesan), and top with your favorite toppings. Throw in the oven on broil and watch very carefully to make sure it does not burn. It is wonderful and takes about five minutes to cook.
Chicken Tortilla Pie
This is a Cooking Light recipe that looks wonderful.
Ingredients
- 2 cups shredded cooked chicken breast
- 1/4 cup Fresh Salsa
- 1 cup spicy black bean dip (such as Guiltless Gourmet)
- 4 (8-inch) multigrain flour tortillas (such as Tumaro's)
- 1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
- Cooking spray
Preparation
- 1. Preheat oven to 450°.
- 2. Combine chicken and salsa in a medium bowl.
- 3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.
Nutritional Information
Amount per serving
- Calories: 380
- Calories from fat: 26%
- Fat: 11g
- Saturated fat: 4.3g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 1.4g
- Protein: 39.9g
- Carbohydrate: 28.7g
- Fiber: 12.2g
- Cholesterol: 80mg
- Iron: 0.8mg
- Sodium: 660mg
- Calcium: 215mg
Pulled Chicken BBQ Sandwich
This low-calorie, low-fat version of the classic bbq sandwich will be a new family favorite!
INGREDIENTS
* 4 boneless, skinless chicken breasts
* A dash of salt and pepper
* 14 Tbsp (about a half bottle) KC Masterpiece Low Calorie Classic Blend BBQ Sauce
* 6 whole wheat hamburger buns
DIRECTIONS
Place chicken breasts, along with salt and pepper to taste, in a large pot of water and boil until fully cooked through. (Time will vary depending on whether you are using fresh or frozen chicken.)
Once the chicken is cooked, use a fork to pull the meat apart so it is thickly shredded. (Shredding too finely will cause the sandwich to become mushy once sauce is added.) Place pulled chicken in a large bowl.
Add a half bottle (approx. 7 servings worth, or about 14 tbsp.) of BBQ sauce. Toss until chicken is coated.
Spinach Alfredo Fettuccini
This recipe is from my friend Amy, from her friend Sara. Yummy yummy yummy. I will probably add some chicken in when I make it, so it feels like more of a meal to my kiddos.
Spinach Alfredo Fettuccine
Southern Living JULY 2001
Ingredients
1 (10-ounce) package frozen creamed spinach, thawed (could use fresh or frozen non-creamed too)
• 1 (10-ounce) container refrigerated Alfredo sauce
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 8 ounces fettuccine, cooked
• 2 green onions, chopped
• Cook spinach and Alfredo sauce in a saucepan over medium heat, stirring constantly until mixture is thoroughly heated. Stir in 1/4 cup cheese, basil, and pepper. Serve over pasta; top with remaining cheese and green onions.
Add in baked chicken breasts, chopped up, and serve with french bread.
Spinach Alfredo Fettuccine
Southern Living JULY 2001
Ingredients
1 (10-ounce) package frozen creamed spinach, thawed (could use fresh or frozen non-creamed too)
• 1 (10-ounce) container refrigerated Alfredo sauce
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 8 ounces fettuccine, cooked
• 2 green onions, chopped
• Cook spinach and Alfredo sauce in a saucepan over medium heat, stirring constantly until mixture is thoroughly heated. Stir in 1/4 cup cheese, basil, and pepper. Serve over pasta; top with remaining cheese and green onions.
Add in baked chicken breasts, chopped up, and serve with french bread.
Tomatillo chicken
My wise and creative friend Charlene invented this recipe, and it was raved about by everyone in my house. We served it over flour tortillas sprinkled with cheddar cheese.
In the crock pot, put:
1 package frozen corn
1 can black beans (rinse this)
1 can hominy (rinse this)
1 jar of tomatillo sauce/salsa verde
8 chicken breasts (I put mine in frozen)
Crock this on high all day. The chicken will fall apart and it is muy bien!
In the crock pot, put:
1 package frozen corn
1 can black beans (rinse this)
1 can hominy (rinse this)
1 jar of tomatillo sauce/salsa verde
8 chicken breasts (I put mine in frozen)
Crock this on high all day. The chicken will fall apart and it is muy bien!
Back to School menu
Here is what the Greens are eating for the next few weeks:
September
| 21 | 22 | 23 Crunchy chicken casserole, mixed veggies | 24 Meatball soup, grilled cheese
| 25 Sloppy joes, chips | 26 Tomatillo chicken, re-fried beans, rice | 27
|
| 28 Tortellini, green salad
| 29 Beef stroganoff, frozen veggies | 30 BBQ Chicken sandwiches, chips | 31 Taco soup, corn tortillas |
|
|
|
|
|
|
|
| 1 Spaghetti, green salad | 2 Chicken enchilada casserole, mixed veggies | 3 |
| 4 | 5 | 6 | 7 Pita pizzas, green salad | 8 Chicken spaghetti, mixed veggies | 9 | 10 |
| 11 Cheeseburger roll ups, roasted potatoes | 12 | 13 | 14 | 15 | 16 Meat loaf, mashed potatoes, frozen veggies | 17 |
| 18 | 19 Penne pasta with asparagus and bacon, green salad
| 20 | 21
| 22 | 23 | 24 |
| 25 Green enchiladas, rice and refried beans
| 26 | 27 Italian chicken, green salad | 28 Cheeseburger tacos, salad | 29 Chicken and rice, mixed veggies | 30 Spicy beef sandwiches, chips/hummus |
|
Sunday, July 3, 2011
Fried Okra for the WIN!
Our Okra!Okra!Okra! (as Natalie labeled them) plants are going a little crazy, so tonight I used Paula Deen's fried okra recipe (modified) for a big win!
2 cups of vegetable oil for frying (in a skillet)
12-15 okra, rinsed and cut in 1/4" slices
1/4-1/2 c skim milk
2 T light ranch dressing (Paula called for buttermilk, and since I didn't have any, I improvised with this)
Batter:
1/2 c. corn meal
1 c. flour
1/4 tsp. garlic salt
1 tsp. sea salt
1/4 tsp. ground black pepper
1/4 tsp cayenne pepper
Mix the milk and dressing together in a ziplock bag. Dump the cut okra in the bag. Shake.
Dump the batter mix ingredients in another ziplock bag. Scoop the okra out of the wet bag and throw it in the dry bag. Shake shake shake.
Heat oil. Fry the okra in the skillet until golden brown.
2 cups of vegetable oil for frying (in a skillet)
12-15 okra, rinsed and cut in 1/4" slices
1/4-1/2 c skim milk
2 T light ranch dressing (Paula called for buttermilk, and since I didn't have any, I improvised with this)
Batter:
1/2 c. corn meal
1 c. flour
1/4 tsp. garlic salt
1 tsp. sea salt
1/4 tsp. ground black pepper
1/4 tsp cayenne pepper
Mix the milk and dressing together in a ziplock bag. Dump the cut okra in the bag. Shake.
Dump the batter mix ingredients in another ziplock bag. Scoop the okra out of the wet bag and throw it in the dry bag. Shake shake shake.
Heat oil. Fry the okra in the skillet until golden brown.
Saturday, March 26, 2011
Layered cookie cakes
Pudding mix flavor---Flavor choices---Cookies
chocolate---cinnamon (3/4-1 tsp)----30 chocolate chip cookies
vanilla---1 tbsp. cocoa---30 chocolate wafers
lemon---1/4 tsp ginger---30 ginger snaps
butterscotch---1/2 tsp vanilla---60 nilla wafers
Pour 1 cup mil in a medium bowl. Add 1 pkg of pudding mix. Beat with a wire whisk for 2 mintues. Stir in 1 1/2 cups cool whip.
Spread 2 tsp. pudding mix onto cookies, and stack cookies together. Stand on end and stick together to make a log. Frost with remaining pudding mixture.
Refrigerate overnight. Cut diagonally to serve.
chocolate---cinnamon (3/4-1 tsp)----30 chocolate chip cookies
vanilla---1 tbsp. cocoa---30 chocolate wafers
lemon---1/4 tsp ginger---30 ginger snaps
butterscotch---1/2 tsp vanilla---60 nilla wafers
Pour 1 cup mil in a medium bowl. Add 1 pkg of pudding mix. Beat with a wire whisk for 2 mintues. Stir in 1 1/2 cups cool whip.
Spread 2 tsp. pudding mix onto cookies, and stack cookies together. Stand on end and stick together to make a log. Frost with remaining pudding mixture.
Refrigerate overnight. Cut diagonally to serve.
Artichoke dip
1 lb. 3 oz. of asparagus spears, drained
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese
Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.
Bake at 375 for 35 minutes.
10 oz. frozen chopped spinach, thawed and drained
8 1/2 oz. artichoke hearts, drained and chopped
8 oz. cream cheese-(chive and onion flavor)
1/2 cup mayo
1 1/2 cups grated parmesan cheese
Mix all ingredients, except for 1/2 cup parmesan cheese. Put in a 9x13 baking dish. Top with the rest of the parmesan cheese.
Bake at 375 for 35 minutes.
Cheddar biscuits
2 1/4 cups bisquick
1/2 cup cheddar cheese
2 tablespoons fresh herbs (parsley, basil, rosemary)
1/4 cup sour cream
2 tbsp. dijon mustard
1/3 cup milk
1 egg, slightly beaten
12 flat parsley leaves
Mix baking mix, cheese and herbs. Mix sour cream, mustard and milk in a small bowl, and stir in baking mix until combined. Knead 10 times, pat into 1/2 inch thick circles. Place on a baking sheet and brush with the beaten egg. Place 1 parsley leaf on top of each biscuit and brush again with the egg.
Bake 425 for 12 to 15 minutes
1/2 cup cheddar cheese
2 tablespoons fresh herbs (parsley, basil, rosemary)
1/4 cup sour cream
2 tbsp. dijon mustard
1/3 cup milk
1 egg, slightly beaten
12 flat parsley leaves
Mix baking mix, cheese and herbs. Mix sour cream, mustard and milk in a small bowl, and stir in baking mix until combined. Knead 10 times, pat into 1/2 inch thick circles. Place on a baking sheet and brush with the beaten egg. Place 1 parsley leaf on top of each biscuit and brush again with the egg.
Bake 425 for 12 to 15 minutes
Parmesan Crisps on a salad
1 cup grated parmesan cheese
2 tsp chopped fresh rosemary
8 cups mixed salad greens
1/2 cup seedless red grapes
1/2 cup walnut pieces
1/2 cup red wine vinaigrette dressing
mix cheese and rosemary, place on baking sheet and flatten. Bake for 5 minutes, turn crisps over, bake an additional one minute. Cool on a wire rack.
Mix all the greens together and serve with the parmesan crisps.
2 tsp chopped fresh rosemary
8 cups mixed salad greens
1/2 cup seedless red grapes
1/2 cup walnut pieces
1/2 cup red wine vinaigrette dressing
mix cheese and rosemary, place on baking sheet and flatten. Bake for 5 minutes, turn crisps over, bake an additional one minute. Cool on a wire rack.
Mix all the greens together and serve with the parmesan crisps.
Creamy Tomato Basil Pasta
2 lb. chopped tomatoes
8 oz. cream cheese
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup chopped fresh basil
16 oz. linguine
1/2 cup pine nuts
Toss tomatoes with cream cheese and dressing, refrigerate for two hours. Cook pasta and toss with the tomato mixture and pine nuts.
From Kraftfoods
8 oz. cream cheese
1/4 cup sun dried tomato vinaigrette dressing
1/2 cup chopped fresh basil
16 oz. linguine
1/2 cup pine nuts
Toss tomatoes with cream cheese and dressing, refrigerate for two hours. Cook pasta and toss with the tomato mixture and pine nuts.
From Kraftfoods
Sunday, January 2, 2011
Meatball Soup
This recipe is modified from something I found in Rachael Ray's 30-minute meals 2. I have a bag of yummy meatballs from our meat order, so I'm not going to make my own, so I skipped that part.
2 tablespoons EVOO
2 carrots, chopped
2 ribs of celery
1 medium onion, chopped
2 bay leaves
salt and black pepper, to taste
6 cups chicken broth (one of those boxes)
2 cups water
1 1/2 cups dried pasta
1 pound spinach, coarsely chopped
1 bag of meatballs
Cook oil, carrots, celery, onion, and bay leaves. Season with salt and pepper Cover and cook for 5 or 6 minutes until soft. Add broth and water to the pot of veggies. Add in meatballs and bring to a boil. Add in the pasta, cover and simmer until pasta is tender. Add in spinach, and when it is wilted, the soup is ready to serve.
2 tablespoons EVOO
2 carrots, chopped
2 ribs of celery
1 medium onion, chopped
2 bay leaves
salt and black pepper, to taste
6 cups chicken broth (one of those boxes)
2 cups water
1 1/2 cups dried pasta
1 pound spinach, coarsely chopped
1 bag of meatballs
Cook oil, carrots, celery, onion, and bay leaves. Season with salt and pepper Cover and cook for 5 or 6 minutes until soft. Add broth and water to the pot of veggies. Add in meatballs and bring to a boil. Add in the pasta, cover and simmer until pasta is tender. Add in spinach, and when it is wilted, the soup is ready to serve.
Roast recipes, including spicy beef sandwiches
In some of our meat order* we get roast, and I have grown to love having them. There are so many great things to do with roast.
1. Throw roast in crock pot with fresh green beans, 3 or 4 cups of water, and Grandmothers Sunday Roast mix from Homemade Gourmet**
2. Throw roast in crock pot and cover with onion soup mix and 4 cups of water. If you have any potatoes or carrots, throw those in there too.
3. Roast recipe from the Gooseberry Patch Cookbook I got for Christmas (modified for the crock pot)
5 lb pot roast (ours is 3 lbs, and it will be fine, I'm sure)
EVOO (enough to sautee some veggies)
1 large onion
6-8 cloves of garlic
1 stalk of celery
1 tablespoon of rosemary
2 tablespoons of parsley
1 tablespoon of black pepper
1 tsp basil
2 cans of beef broth
2 cans of cream/mushroom soup
2 c. hearty burgandy wine (I might open some kind of red to throw in there, or I might not)
6 medium potatoes (but I'm going to use red potatoes)
8 carrots
Saute onions and celery, add to crock pot. Throw in the roast, and all the rest of the ingredients. Cook on low for 6-8 hours or overnight.
4. Spicy Beef Sandwiches from the Crock Pot recipe collection cookbook
1 boneless beef roast
12 oz. pepperoncini
14 1/2 oz. beef broth
12 oz. bottle of beer (we'll use Shiner Bock or Rolling Rock)
1 onion, minced
2 tablespoons dried Italian seasoning
Place roast into the crock pot. Drain pepperoncini and pull off the stems. Dump into the crock pot with the rest of the ingredients and cook on low for 8-10 hours.
Shred beef with two forks and return to broth. Mix well, and serve on french loaf bread with provolone cheese. We love these! And they are not spicy
* I can't remember if I've mentioned it (or mentioned it 100 times), but we order our meat in 6 month allotments (which lasts us 7 or 8 months, usually) from Town and Country foods. They deliver the best meat-fresh, grain-fed, low-fat meats, great variety (steak, chicken, beef, ground turkey, sausage-they also have fish, but we don't order any), as well as organic veggies and other extras (we usually get some pasta, corn dogs, meatballs, things like that).
** If you ever get invited to a Homemade Gourmet party, GO! And buy lots of stuff, and get on their mailing list. These are great mixes that let you have easy peasy dinners for cheap.
1. Throw roast in crock pot with fresh green beans, 3 or 4 cups of water, and Grandmothers Sunday Roast mix from Homemade Gourmet**
2. Throw roast in crock pot and cover with onion soup mix and 4 cups of water. If you have any potatoes or carrots, throw those in there too.
3. Roast recipe from the Gooseberry Patch Cookbook I got for Christmas (modified for the crock pot)
5 lb pot roast (ours is 3 lbs, and it will be fine, I'm sure)
EVOO (enough to sautee some veggies)
1 large onion
6-8 cloves of garlic
1 stalk of celery
1 tablespoon of rosemary
2 tablespoons of parsley
1 tablespoon of black pepper
1 tsp basil
2 cans of beef broth
2 cans of cream/mushroom soup
2 c. hearty burgandy wine (I might open some kind of red to throw in there, or I might not)
6 medium potatoes (but I'm going to use red potatoes)
8 carrots
Saute onions and celery, add to crock pot. Throw in the roast, and all the rest of the ingredients. Cook on low for 6-8 hours or overnight.
4. Spicy Beef Sandwiches from the Crock Pot recipe collection cookbook
1 boneless beef roast
12 oz. pepperoncini
14 1/2 oz. beef broth
12 oz. bottle of beer (we'll use Shiner Bock or Rolling Rock)
1 onion, minced
2 tablespoons dried Italian seasoning
Place roast into the crock pot. Drain pepperoncini and pull off the stems. Dump into the crock pot with the rest of the ingredients and cook on low for 8-10 hours.
Shred beef with two forks and return to broth. Mix well, and serve on french loaf bread with provolone cheese. We love these! And they are not spicy
* I can't remember if I've mentioned it (or mentioned it 100 times), but we order our meat in 6 month allotments (which lasts us 7 or 8 months, usually) from Town and Country foods. They deliver the best meat-fresh, grain-fed, low-fat meats, great variety (steak, chicken, beef, ground turkey, sausage-they also have fish, but we don't order any), as well as organic veggies and other extras (we usually get some pasta, corn dogs, meatballs, things like that).
** If you ever get invited to a Homemade Gourmet party, GO! And buy lots of stuff, and get on their mailing list. These are great mixes that let you have easy peasy dinners for cheap.
Menu Week 1 2011
I slacked a little toward the end of last year, resulting in lots of "I don't know--just figure something out!" conversations, as well as frozen pizzas or dinners out. Some of that was good, since it led to my sweet husband making things that I usually don't make (see, Potato soup recipe below), but it is not a good way to start the year. Back on the horse, and now I have our meals for this week planned. I'll post, and then also post the recipes that are not on here yet.
Sunday:
Spaghetti-squash spaghetti (slice in half, take out seeds, bake at 350 for 45 minutes, pull out the "spaghetti" with a fork, cover with pasta sauce and serve)
Breadsticks from a can
Salad from a bag
Mini pita pizzas (mini pitas, cover with a tablespoon of pasta sauce and grated Italian blend cheese, bake for 10 minutes on 350)
Monday:
Meatball soup
Grilled cheese sandwiches
Tuesday:
Stroganoff-my mom's recipe she invented
with whole wheat "egg" noodles
Green beans or whatever we still have frozen (peas?)
Wednesday:
Spicy beef sandwiches (they aren't really spicy)
Chips
Salad from a bag
Thursday:
Dinner group
Friday:
Beef Fajitas (beef strips marinated in Fajita Quick, cooked with coarsely chopped onions and green peppers), served on flour tortillas with grated cheddar cheese
Rice
Refried beans
Saturday:
Roast
Sunday:
Spaghetti-squash spaghetti (slice in half, take out seeds, bake at 350 for 45 minutes, pull out the "spaghetti" with a fork, cover with pasta sauce and serve)
Breadsticks from a can
Salad from a bag
Mini pita pizzas (mini pitas, cover with a tablespoon of pasta sauce and grated Italian blend cheese, bake for 10 minutes on 350)
Monday:
Meatball soup
Grilled cheese sandwiches
Tuesday:
Stroganoff-my mom's recipe she invented
with whole wheat "egg" noodles
Green beans or whatever we still have frozen (peas?)
Wednesday:
Spicy beef sandwiches (they aren't really spicy)
Chips
Salad from a bag
Thursday:
Dinner group
Friday:
Beef Fajitas (beef strips marinated in Fajita Quick, cooked with coarsely chopped onions and green peppers), served on flour tortillas with grated cheddar cheese
Rice
Refried beans
Saturday:
Roast
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