Sunday, January 27, 2013

Menu Planning Recipes - Jan. 7-13

Every Sunday, I will be posting our menu for the week.
The recipes will be given on the following days.
To assist anyone that might be thinking about meal planning,
I wanted to go back and share.  Share our menus
and recipes for the past couple of weeks.

This the menu and recipes for January 7-13, 2013.
Enjoy!!


Monday - January 7, 2013
Italian Beef Sandwiches
Crock pot meal that I got from my sister-in-law Misti.
This is a family staple in our house.

3 lbs. beef chuck roast
2 (1 oz) pkgs dry Italian salad dressing mix
1 c water (or beef broth)
1 (16 oz) jar pepperoncini peppers
8 hamburger buns, split
Horseradish sauce
Provolone cheese, sliced

Place the roast into a slow cooker and season with the
Italian dressing mix.  Pour in water (or broth).
Cover and cook on high for 6 to 7 hours.  During the
last hour, shred the meat with two forks.
If it does not shred easily, cook longer.
Add the peppers and as much of the juice as you
like for additional flavor.  Serve on buns topped with
horseradish sauce and cheese.

*NOTE* Due to Johnny not be able to have bread, we just eat this
without the bun and the sauce/cheese on top.

Tuesday - January 8, 2013
Tuna Cakes
This again has became a family staple.
I found this recipe on Kraft's website.

2 cans (5 oz) light tuna in water, drained and flaked
1 pkg (16 oz) Stove Top stuffing for chicken
1 c Kraft shredded mild cheddar cheese
3/4 c water
1 carrot, shredded
1/3 c Kraft mayo
2 Tbsp sweet pickle relish

Mix all ingredients together.  Refrigerate 10 minutes.
Heat a large nonstick skillet sprayed with cooking spray
on medium heat.  Use ice cream scoop to add 1/3 c portions
of tuna mixture, in batches, to skillet.
Flatten into patties with back of a spatula.  Cook
6 minutes or until golden brown on both sides, carefully
turning patties after 3 minutes.

*NOTE* I use 2 Tbsp of dill pickle juice instead of
sweet pickle relish.  Personal preference only.

Wednesday - January 9, 2013
Spaghetti
I will be sharing my spaghetti recipe
later this week.  Look for it coming up on Tuesday,
January 29, 2013

Thursday - January 10, 2013
Easy Swiss Steak
Taken from About.com Southern Foods.

1 to 1.5 lbs round steak
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1 (4 oz) can mushrooms, drained (or use fresh sliced)
1 (10 3/4 oz) can cream of mushroom soup, undiluted

Trim visible fat from round steak and cut into 4 to 6 serving size
pieces.  Pound to flatten and tenderize.  Season with garlic, salt
and pepper.  Place meat in bottom of slow cooker (sprayed with cooking
spray).  Spoon drained mushrooms on top of steak, then spread soup over.

Cook on low for 7 to 9 hrs.  Serve with rice or mashed potatoes

*NOTE* I used pre-tenderized round steak.  If you can find it,
it is a time saver.

Friday - January 11, 2013
Chili Dog Casserole
Taken from Kraft Recipes.

2 cans (15 oz) Hormel chili with beans
5 Oscar Mayer wieners
5 corn tortillas (6 inch)
1/2 c Kraft shredded mild cheddar cheese

Heat oven to 425 degrees.  Spread chili onto bottom of 8-in square
baking dish.  Place one wiener on each tortilla, roll-up.  Place, seam
sides down, over chili.  Sprinkle with cheese, cover.
Bake for 25 minutes until wieners are heated through
and the cheese is melted.

Saturday - January 12, 2013
Oven Roasted Sausages, Potatoes and Peppers
Taken from Lila's Apron.
*NOTE* This is my variation of the recipe found on the website.
Please see the website for the original recipe.

1 pkg. of kielbasa (I used 2)
4-5 decent-sized potatoes
1 small jar banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 Tbsp. olive oil
Salt and pepper
3 Tbsp. creole seasoning

Spray a large baking pan with non-stick spray.  Do not use a flat baking
sheet.  Use a baking sheet has a lip.
Slice kielbasa into thin rounds.  Cut potatoes into 1/2" chunks.  Slice
onions and pepper into strips.  Place all ingredients on baking sheet
and drizzle oil over everything.  Use hands to toss.  Add salt, pepper,
and spices.  Top with entire jar of banana peppers (drained).
Bake at 400 degrees for 30-35 minutes until potatoes are tender.

Sunday - January 13, 2013
Dinner out with my family.

*NOTE* I know I have listed new brand items.  I did this
for sake of the original recipe.  I do use store brand ingredients
a lot of the time.

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