Easy Week 2 Menu 

 Card Nite Saturday – Shepherd’s Pie, Chopped Salad, Crescent Rolls and Cherry Dump Cake

 Soup R Salad Sunday –Split Pea Soup, Grilled Cheese Sandwich

 Meatless Monday – Salmon Croquettes, Mustard and Collard Greens, Corn

 Favorite Tuesday – Minute Pork Chops, Gravy, Brown Rice, Green Beans 

 Easy Wednesday – 20 Minute Meal Hamburgers by George, Lettuce, Tomato, Cherry Tomatoes, Celery Pepper, and Carrot sticks, Chips

 Breakfast 4 Supper Thursday – Turkinetti, Asparagus, Cucumber Salad

 Crockpot Friday – Crockpot Cabbage Casserole, Hard Rolls and Butter

Freezer Fill-ups

Week 1

1 Cubed Steaks and Gravy,

1 Cornbread Dressing and Gravy,

1 cup brown rice,

2 – ½ cups of onion,

1 – ½ cup of red peppers

Week 2

1 Split Pea Soup

1 can cherry pie filling               1 can crushed pineapple, drained

1 package yellow cake mix                   1 cup butter, melted 

1/2 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

In the prepared dish, layer the cherry pie filling and the drained pineapple. Sprinkle the dry cake mix over the top, covering evenly. Pour the melted margarine over the cake mix, and sprinkle the top with the pecans.

Bake 50 to 60 minutes in the preheated oven, until browned and bubbly.

Split Pea Soup

2 Tablespoons cold pressed olive oil                             1 teaspoon salt

½ teaspoon minced garlic                                              1 cup chopped onions

2 cups medium-diced carrots (3 to 4 carrots)                1 pound dried green split peas

1 cup medium-diced potatoes, unpeeled (3 small)          ½ teaspoon pepper

8 cups chicken stock

 Sauté the onions and garlic in the olive oil, salt, and pepper until the onions are translucent. Drain and put in crockpot. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock to the crockpot. Cover and cook on high for 4 or 5 hours or on low all day.  This reheats and freezes well.

Grilled Cheese Sandwich

6 slices whole wheat bread                               3 slices Havarti cheese

3 tablespoons butter

Preheat skillet over medium heat. Butter one slice of bread. Place bread butter-side-down on skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Cook until lightly browned and flip over; continue cooking until cheese is melted and the second side is lightly browned. Repeat with remaining bread, butter and cheese.

Salmon Croquettes

2 cans red salmon, drained, without bones or skin         2 eggs

1 cup saltine cracker crumbs, finely ground                    1 teaspoon baking powder

1/4 teaspoon salt

Mix first 5 ingredients thoroughly and shape into balls. Flatten balls gently and drop in hot oil and cook until lightly brown. Remove and drain. Serve warm or cold.

Mustard and Collards

1 can Mustard greens                                       1 can Collard greens

4 slices cooked bacon, crumbled

Add all the above ingredients to a saucepan and bring to a boil. Cover and simmer for about 20 minutes.

Corn

1 16 oz. frozen corn                              1 Tablespoon butter

Salt and pepper to taste

Follow package directions (microwave). Season with butter, salt and pepper.

Hamburgers By George

1 large sweet onion, chopped fine                     1 pound lean ground beef

salt and pepper to taste                                     1 Tablespoon Worcestershire

Preheat George Foreman grill for 5 minutes.

In a large bowl mix together the onion, beef, Worcestershire sauce and salt and pepper to taste. Form into patties. Lightly spray grate with PAM, and place burgers on grill. Cook to desired doneness.(about 4 minutes for medium and 6 for done.)  I like mine well done so it takes about 5 or 6 minutes. I usually sprinkle the patties with the Worcestershire sauce a minute before they are done.

Remove from grill, and serve with lettuce, mayo tomato, mustard, and dill pickles. Yum!

Pork Chops and Gravy

2 thin cut chops per person                   flour                

S & P                                                   olive oil

Salt and pepper chops, dredge in flour and fry in ½ cup oil until golden brown and juices run clear. Make gravy by adding 1/3 cup flour to drippings and stir over medium heat until brown. Add 1½ cups water. Stir and cook until nice and thick at desired consistency.

Brown Rice

1 cup instant brown rice                                    2 cups water

½ teaspoon salt                                               

Frozen whole green beans. Follow package directions for the microwave.

Turkinetti

1 an ¼  cups spaghetti - broken in pieces                      2  cups cooked turkey                                                

1 medium onion – chopped                                           1   can   Cream of chicken soup                                   

1/2 cup broth                                                                1 ¾  cups sharp cheddar cheese -- grated

Salt & pepper to taste

Cook spaghetti. Drain. Mix with other ingredients with 1 1/4 cup of the cheese. Put in casserole dish and sprinkle remaining cheese on top. Bake @ 350 degrees for 45 minutes.

Cucumber Salad

2 cucumbers                             1 small onion, cut into very thin slices

1 cups sour cream                    ½  cup mayonnaise

salt and pepper to taste

Use a fork to score the cucumber from end to end all around. Cut off both ends of the cucumber. Slice thinly. Dry slices on paper towels.

Place dried cucumber slices in a large bowl with onion slices. Toss cucumbers and onions in with sour cream and mayo to coat. Refrigerate until well chilled. Stir and season with salt and pepper to taste if needed.

Asparagus

2 tablespoons olive oil  1/2 pound fresh asparagus spears, trimmed

Heat olive oil in a skillet over medium-high heat. Add asparagus, and cook for 10 minutes, turning asparagus often so it cooks evenly. Salt and pepper to taste.

Crockpot Cabbage Casserole

1 pound ground beef browned with ½ cup onion and 1 chopped green pepper

1 (29 ounce) can crushed tomato                                  ½ small head chopped cabbage                                   

1 cup uncooked white rice                                            2 (14 ounce) cans beef broth

Salt to taste

In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.

In a large mixing bowl combine the onion, tomato, cabbage,  and salt. Add meat and mix all together in your crockpot.. Cook on high about 5 or 6 hours.