Monday:
Mock Beef Stroganoff
1 Lb browned ground beef
1 Can Cream of Mushroom
(About) 1 Cup of Sour Cream or Plain Yogurt
(About) 1/2 pkg Onion Soup Mix, to taste
Milk-until it is as thin as you want it
*Mix all ingredients in a skillet over medium-high heat until heated through. Serve over egg noodles.
Steamed Broccoli
Tuesday:
Morning--Apple Muffins (From Food Tastes Good)
Corn and Green Chile Chowder in the Crock Pot (From Prudence Pennywise)
Easy French Bread (From On My Menu)
Wednesday:
Chicken Green Chile Sandwich Braid
I am making this one up with some inspiration from here.
1 Loaf Rhoades white bread, thawed
Cream Cheese
Green Chiles
Mexican Seasoned Chicken? (cumin, chili powder, etc)
Cheddar/Mozzarella Cheese
**Roll out the dough on a floured surface into a 12x18" rectangle.
Leaving a 4 in space in the center of the dough, cut the sides into 2 inch wide strips.
Mix cream cheese and chilis. Spread down the middle of the dough.
Top with the rest of the ingredients.
Braid the dough, then place braid on a sprayed cookie sheet.
Brush braid with egg white. Bake at 350* for 30-35 min.
Thursday:
Little Cheddar Meatloaves (Originally found at Taste the Joy)
Potato Wedges
Pour into a large Ziploc bag:
Approx. 4 T olive oil
Any seasonings you would like: Montreal Steak, garlic powder, chili powder, paprika
Salt
Pepper
Cut potatoes into 6-8 wedges and drop into Ziploc bag. Mix around so all of the potatoes are coated.
Put potatoes on a large plate or casserole dish and cook in microwave for about 10 minutes or until soft.
Optional: You can broil the potatoes after microwaving to make them a little crispy.
We like to eat these with cheese and jalapenos and dipped in a spicy ranch. (Ranch mixed with
paprika, chili powder, and any other seasonings that sound good.)
Friday:
Chopped Pizza
Found in HobbleCreek Ward Cookbook
Submitted By Katie Ipsen
8 Rhodes Texas rolls, thawed
1 pkg pepperoni
1 c grated mozzarella cheese
1 c grated cheddar cheese
1/2 c sliced olives
**Place 2 thawed rolls on cutting board. Top with 4 pieces of pepperoni, 1/4 c mozzarella cheese, 1/4 c cheddar cheese, and 1/4 of the olives. Chop with large knife until ingredients are mixed into rolls. Lift with spatula onto greased cookie sheet. Shape into a 4x6 inch chopped pizza. Repeat to make all 4 pizzas. Cover with plastic wrap and let rise 30 minutes. Bake at 350 for 20-25 minutes.
Green Salad
Saturday:
Thai Peanut Chicken
HobbleCreek Ward Cookbook
Submitted By Tiffani Larson
2 chicken breasts, diced
4 T soy sauce
2 cloves garlic, pressed
1 T oil
2 tsp ginger
1 red bell pepper, chopped
1 C Pace Picante
5 T peanut butter
3 green onions, diced
1/4 C unsalted peanuts
1 can coconut milk
**Combine soy sauce, garlic, oil and ginger. Marinate chicken in this sauce at least overnight. Set aside marinade and cook chicken in hot skillet with 1 T of oil until done. Remove chicken and set aside. Saute peppers and onions until tender. Add remaining ingredients and marinade. Bring to a boil and simmer 2 minutes. Add chicken and cook about 2 more minutes. Serve with rice.
Sunday:
Crock Pot Roast
1 Medium/Large Roast (I just use whatever is on sale)
1 pkg onion soup mix
1 Can cream of mushroom soup
Optional: Chopped carrots and onions
**Place the roast in the crock pot and cover with soup and mix. Add vegetables around the sides of the roast. Cook on low 6-8 hours.
Mock Beef Stroganoff
1 Lb browned ground beef
1 Can Cream of Mushroom
(About) 1 Cup of Sour Cream or Plain Yogurt
(About) 1/2 pkg Onion Soup Mix, to taste
Milk-until it is as thin as you want it
*Mix all ingredients in a skillet over medium-high heat until heated through. Serve over egg noodles.
Steamed Broccoli
Tuesday:
Morning--Apple Muffins (From Food Tastes Good)
Corn and Green Chile Chowder in the Crock Pot (From Prudence Pennywise)
Easy French Bread (From On My Menu)
Wednesday:
Chicken Green Chile Sandwich Braid
I am making this one up with some inspiration from here.
1 Loaf Rhoades white bread, thawed
Cream Cheese
Green Chiles
Mexican Seasoned Chicken? (cumin, chili powder, etc)
Cheddar/Mozzarella Cheese
**Roll out the dough on a floured surface into a 12x18" rectangle.
Leaving a 4 in space in the center of the dough, cut the sides into 2 inch wide strips.
Mix cream cheese and chilis. Spread down the middle of the dough.
Top with the rest of the ingredients.
Braid the dough, then place braid on a sprayed cookie sheet.
Brush braid with egg white. Bake at 350* for 30-35 min.
Thursday:
Little Cheddar Meatloaves (Originally found at Taste the Joy)
Potato Wedges
Pour into a large Ziploc bag:
Approx. 4 T olive oil
Any seasonings you would like: Montreal Steak, garlic powder, chili powder, paprika
Salt
Pepper
Cut potatoes into 6-8 wedges and drop into Ziploc bag. Mix around so all of the potatoes are coated.
Put potatoes on a large plate or casserole dish and cook in microwave for about 10 minutes or until soft.
Optional: You can broil the potatoes after microwaving to make them a little crispy.
We like to eat these with cheese and jalapenos and dipped in a spicy ranch. (Ranch mixed with
paprika, chili powder, and any other seasonings that sound good.)
Friday:
Chopped Pizza
Found in HobbleCreek Ward Cookbook
Submitted By Katie Ipsen
8 Rhodes Texas rolls, thawed
1 pkg pepperoni
1 c grated mozzarella cheese
1 c grated cheddar cheese
1/2 c sliced olives
**Place 2 thawed rolls on cutting board. Top with 4 pieces of pepperoni, 1/4 c mozzarella cheese, 1/4 c cheddar cheese, and 1/4 of the olives. Chop with large knife until ingredients are mixed into rolls. Lift with spatula onto greased cookie sheet. Shape into a 4x6 inch chopped pizza. Repeat to make all 4 pizzas. Cover with plastic wrap and let rise 30 minutes. Bake at 350 for 20-25 minutes.
Green Salad
Saturday:
Thai Peanut Chicken
HobbleCreek Ward Cookbook
Submitted By Tiffani Larson
2 chicken breasts, diced
4 T soy sauce
2 cloves garlic, pressed
1 T oil
2 tsp ginger
1 red bell pepper, chopped
1 C Pace Picante
5 T peanut butter
3 green onions, diced
1/4 C unsalted peanuts
1 can coconut milk
**Combine soy sauce, garlic, oil and ginger. Marinate chicken in this sauce at least overnight. Set aside marinade and cook chicken in hot skillet with 1 T of oil until done. Remove chicken and set aside. Saute peppers and onions until tender. Add remaining ingredients and marinade. Bring to a boil and simmer 2 minutes. Add chicken and cook about 2 more minutes. Serve with rice.
Sunday:
Crock Pot Roast
1 Medium/Large Roast (I just use whatever is on sale)
1 pkg onion soup mix
1 Can cream of mushroom soup
Optional: Chopped carrots and onions
**Place the roast in the crock pot and cover with soup and mix. Add vegetables around the sides of the roast. Cook on low 6-8 hours.
3 comments:
Do we just pick the nights that we like and show up for dinner?
Woah Danielle I am so impressed!! Ty is lucky if I make dinner a few nights a week! I will have to try some of your recipes.
Thanks for posting, Dani! I just might have to try some of your menu items for our dinnners! ;) Even though I know you made this for your benefit. Sounds yummy!!
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