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Recipes for this week Easy Week 3 Menu
Card Nite Saturday – No Cook Shop for veggies and fruit,
Soup R Salad Sunday –Potato Soup, French Bread
Meatless/Seafood Monday – Shrimp Scampi on Angel Hair Pasta, Salad, Cheese Bread
Favorite Tuesday – Chicken & Yellow Rice, Broccoli & Cauliflower,
Easy Wednesday – Tacos, Mexican Rice
Breakfast 4 Supper Thursday – Breakfast Grits Casserole with Sausage Patties
Crockpot Friday – Crockpot London Broil with Potatoes and Carrots
Freezer Fill Up
Week 3
1 Taco Casserole
Recipes
Week 3 Recipes
Crock Pot Potato Soup
7 potatoes peeled and sliced 1 onion 1 carrot ½ cup celery 8 cups chicken broth 1 Tablespoon butter, 1 Tablespoon olive oil 1 cup sour cream ½ cup shredded cheddar cheese ½ cup bacon bits Salt and pepper to taste
Preparation: Peel the potatoes and carrot. Cut all to bite-size. Sauté the onions, celery and carrots in olive oil and butter until soft. Put all ingredients in the crock pot. Cover and cook on low for 10 to 12 hours or on high for 3-4 hours. Serve with a dollop of sour cream, bacon bits, and grated cheese.
Shrimp Scampi
1/2 cup olive oil 2 teaspoons minced garlic 1 Tablespoon lemon juice 1 tablespoon chopped fresh basil 2 teaspoons Dijon mustard 1 pound medium raw shrimp, shelled, deveined ½ cup parmesan cheese
In a microwave safe dish combine the oil, lemon juice, garlic, mustard and parsley. Stir. Arrange shrimp in the dish. Microwave on high for 3 or 4 minutes or until the shrimp are pink and opaque Stir the shrimp and cook in 1 minute intervals until they are pink and opaque. Do not overcook. Serve on angel hair pasta. Sprinkle on parmesan cheese.
Chicken and Yellow Rice Microwave Chicken
2 tomatoes, chopped, 1 cup 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chicken broth 1 teaspoon garlic, minced 4 chicken breast, boneless
Place chopped tomato, onion, peppers, garlic and broth in a 1 1/2-quart microwave-safe baking dish. Cover and microwave on full power for 3 minutes, or until vegetables are softened and hot. Salt and pepper the chicken. Arrange chicken in the baking dish with meatiest parts around outer edge of dish. Spoon sauce over top of each piece. Cover and microwave on full power for 7 minutes. Check meat. Continue to cook at 1 minute intervals until meat is no longer pink and juices run clear. Remove meat, cool and slice into strips and return to the sauce. Yellow Rice 1 pkg. yellow rice Follow the package directions. Add the sliced chicken and sauce when you add the rice to the water. Cover and cook as directed.
Tacos 1 pound lean ground beef 1 package taco seasoning mix 1 can vegetarian refried beans (16 oz.) 1 jar salsa (16 oz.) 2 cups shredded Monterey Jack cheese 1 onion, chopped ½ cup chopped green pepper.
Preheat oven to 325 degrees. Brown ground beef, onion and green pepper in skillet. Drain fat. Mix in dry taco seasoning and ½ cup of water. Continue to cook and stir for 2 or 3 minutes. Add refried beans to meat mixture and stir well. Pour browned meat mixture into a 9x13 inch glass baking dish. I halve this recipe, put in 2 - 8 x 8 pans and freeze the extra one. Spread the salsa over the meat and bean mixture. Bake about 15 to 20 minutes in the preheated oven. Top with shredded cheese and serve. Serve with hard taco shells, lettuce, tomato, sour cream, hot salsa and guacamole. Everyone assembles their own tacos.
Mexican Rice Use the extra rice from Tuesday. Add 1 can of Rotel diced tomatoes and chilies and ½ teaspoon cumin to the rice. Stir and reheat in the microwave. or
2 tablespoons olive oil 1 package yellow rice 1 onion, chopped 2 cups water ½ cup green peppers 1 can Rotel diced tomatoes and green chiles
Sauté rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Breakfast Grits
5 cups water 1 1/2 cups uncooked quick grits 1/4 cup butter 2 cups shredded Cheddar cheese 5 eggs 1/2 cup milk salt and pepper to taste
Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Stir in the butter and 2 cups cheese until melted. Cook the diced deli ham until lightly browned in a pan on medium heat. Drain, and stir into the grits. Beat the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then stir the eggs into the grits. Pour the grits mixture into a greased or lined crockpot to keep warm.
Crockpot London Broil
2 or 3 pounds flank steak 1 can condensed cream of mushroom soup 1 can V8 juice ½ package dry onion soup mix 5 potatoes, quartered 2 carrots sliced
In the crockpot, mix together mushroom soup and V8 juice. Add the onion soup mix and stir. Place meat in the slow cooker; if necessary, slice meat to make it fit! Spoon the soup mixture over the meat. Cover, and cook on Low for 8 to 10 hours or on high for about 4 hours..
Useful Tip Put on This week’s grocery list page 2 Hamburger Partytime! OAMC? Maybe. When you see a good deal. Buy 10 pounds and get it ready for the freezer. Brown about 4 pounds with salt, pepper, onions and minced garlic. Cool it and use the Food Saver to prepare it for the freezer in 1 pound packs. The other 6 pounds are made into patties, fast frozen and stored in food saver bags in the freezer. Keep the contents flat not stacked or squished together.
Grocery List for Week 3 Put on This week’s grocery list page 2
Crock Pot Potato Soup 7 potatoes peeled and sliced 1 onion 1 carrot ½ cup celery 8 cups chicken broth 1 Tablespoon butter, 1 Tablespoon olive oil 1 cup sour cream ½ cup shredded cheddar cheese ½ cup bacon bits Salt and pepper to taste French bread 1 loaf
Shrimp Scampi 1/2 cup olive oil 2 teaspoons minced garlic 1 Tablespoon lemon juice 1 tablespoon chopped fresh basil 2 teaspoons Dijon mustard 1 pound medium raw shrimp, shelled, deveined ½ cup parmesan cheese
Chicken and Yellow Rice Microwave Chicken
2 tomatoes, chopped, 1 cup 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chicken broth 1 teaspoon garlic, minced 4 chicken breast, boneless 1 large pkg. yellow rice (enough for Wednesday Mexican Rice)
Broccoli/cauliflower 1 pkg., follow package directions.
Tacos 1 pound lean ground beef 1 package taco seasoning mix 1 can refried beans (16 oz.) 1 jar salsa (16 oz.) 2 cups shredded Monterey Jack cheese 1 onion, chopped ½ cup chopped green pepper ½ head lettuce shredded Tomatoes 1 chopped ½ onion chopped Guacamole 1 pkg. taco shells (12) Hot salsa 1 jar 1 can of Rotel diced tomatoes and chilies ½ teaspoon cumin
Breakfast Grits 1 1/2 cups uncooked quick grits 1/4 cup butter 2 cups shredded Cheddar cheese 5 eggs 1/2 cup milk salt and pepper to taste
Sausage patties 1 pkg. (choose your favorite) to go with breakfast grits
Crockpot London Broil
2 or 3 pounds flank steak 1 can condensed cream of mushroom soup 1 can V8 juice ½ package dry onion soup mix 5 potatoes, quartered 2 carrots sliced
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Helpful cooking tips: Saturday No Cook, Farmer’s Market for produce. Chop 2 ½ onions, 2 green pepper chopped, ½ cup celery, Potatoes 5 pounds, 1 lemon, Carrots 1 pkg. chop 2, , Tomatoes, 1 basket
Sunday Potato soup in the crockpot and French bread toasting in the oven. Rest, relax, eat and enjoy! Monday Shrimp Scampi time. So delicious on angel hair pasta and quick. Tossed salad
Tuesday Cook enough yellow rice to have some for tomorrow with Tacos. Take hamburger out of freezer and defrost in the fridge for tomorrow.
Wednesday Tacos are a fast meal. Chop 1 tomato, 1 cup lettuce and 1 onion (if not prepared on Saturday).
Thursdays Brown sausage in skillet. Prepare Breakfast Grits early and keep in crockpot until suppertime. So creamy.
Friday Crockpot time again.
Freezer Fill-ups
1 Taco Casserole 2 – ½ cups of onion, 1 – ½ cup of red peppers .
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