Monday, January 12, 2015

Recipes from last week's Menu

I had to make a few changes to my menu last week. It was so cold here that for breakfast we had oatmeal. We also had a lot of leftovers that we made Thursday and Friday left over night.
Monday January 5: Breakfast: Breakfast Crescent Dogs
This meal was great I cooked it all the night before and it reheated nicely.
fully cooked sausage links
can (8 oz) crescent dinner rolls
Heat oven to 375°F. Separate dough into triangles. Wrap dough triangle around each sausage link. Place on ungreased cookie sheet, seam side down.
Bake 12 to 15 minutes or until golden brown

Lunch: Burrito Bowls
All I can say is WOW this was really yummy!!! I was worried my husband wouldn't like it but to my surprise he loved it.
  • 1 cup uncooked rice
  • 1 cup salsa
  • 3 cups chopped Romaine lettuce
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) black beans, drained and rinsed
  • 1 avocado, halved, seeded, peeled and diced
  • 1 cup sour cream
  • 1 tablespoon chipotle paste
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • 1/4 teaspoon salt, or more, to taste
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Serve immediately, drizzled with chipotle cream sauce.
Dinner: Chicken in Basil Cream
This meal is a family favorite!

1/4 cup Milk
1/4 cup Dry bread crumbs
1 pound Boneless skinless chicken breast4 halves
3 tablespoon Butter
1/2 cup Chicken broth
1 cup Heavy cream
1 can (4 oz) Pimientosliced
1/4 cup Basilfresh, minced
1/2 cup Parmesangrated
1/8 teaspoon Pepper
Heat skillet over medium high heatRecipe
Place milk and bread crumbs in separate shallow bowls
Dip chicken in milk, and then coat with crumbs
Add chicken to skillet with 1/2 of the butter about 5 min
Add remaining butter, flip chicken and cook another 5 min till chicken is cooked.
Remove and keep warm
Add broth to skillet, bring to boil over medium heat
Stir in cream, and pimientos; boil and stir for 1 min
Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.
Serve chicken with sauce poured over.

Tuesday January 6: Breakfast: Breakfast Quesadillas
I actually had a difficult time making these. I think it was way to early in the morning for me! Over all it was good.

4 slices bacon
4 eggs
salt & pepper
4 burrito-sized flour tortillas
3/4 cup shredded cheese 
Cook bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain then pour out grease and discard. Whisk eggs together with salt and pepper then scramble in the same skillet as the bacon. Remove to a plate then set aside.
Heat a skillet over medium heat then spray with nonstick spray. Add a tortilla then sprinkle half the cheese over the entire tortilla. Layer half the eggs, bacon, cheese. on one half of the tortilla then fold the other half over. Cook until golden brown on one side then flip and cook until golden brown on the other. Remove to a cutting board then cut into wedges with a pizza slicer. Repeat with remaining ingredients.
Lunch: Fiesta Ranch Pasta Salad
My husband liked this lunch. At this point of the week I was getting all beaned out!!!

1 pkg. of pasta (rotini, bowtie, tri-colored, etc)
3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken)
1 packet taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped

Cook pasta, drain and cool.  Add all of the other ingredients

There is a Dressing option but we did not use it.
Dinner: Cheesy Taco Soup
This was my family's favorite new meal this week. My husband kept calling it chili

1lb lean ground beef
2 Tablespoons butter
2 Tablespoons flour
2-1/2 cups milk, divided
salt & pepper
1 cup freshly shredded cheddar cheese, plus more for topping
1 package taco seasoning
10oz can Rotel, undrained
15oz can black beans, drained & rinsed
Crushed tortilla chips

Brown ground beef in a large soup pot over medium-high heat, seasoning with salt and pepper, until no longer pink. Drain and return to pot.

Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk, season with salt and pepper, then switch to a wooden spoon and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside.

Add taco seasoning, rotel, black beans, cheese sauce, and remaining 1-1/2 cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve with crushed tortilla chips and more shredded cheese, if desired.
Wednesday January 7: Oatmeal (store bought)
Lunch: Chicken Wrap
Chicken wraps are an easy lunch. Shredded chicken, lettuce, cheese and a tortilla. YUM YUM
Dinner: Meatloaf
This is my own recipe. A easy quick dinner.
1 lb lean ground meat
Lipton's onion flavored soup
bread crumbs 
1 egg
For topping:
1/2 cup of ketchup
1 tablespoon mustard
1 tablespoon brown sugar

Heat oven to 350. Mix ground meat, Lipton's onion flavor soup, bread crumbs and egg together and place into a meat loaf pan. in a separate bowl mix ketchup, mustard and brown sugar together, and pour over meat loaf. cook for 1 hour.
Thursday January 8: Oatmeal (store bought)
Lunch: Cheesy Taco Soup (Leftovers)
Dinner: Leftover (way to many!!)
Friday January 9: Oatmeal (store bought)
Lunch: Ham or Turkey Sandwiched
Dinner: Leftovers

Saturday January 10: We slept in til 11 am
Lunch:  Sandwich
Dinner: Creamy Shrimp Mushroom Pasta
WOW this was really good!And Yes I used paper plates that night!

  • 2 tablespoons olive oil
  • 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
  • 3 garlic cloves
  • dried basil
  • crushed red pepper flakes
  • paprika
  • 8 oz mushrooms, thinly sliced
  • 1 cup half and half
  • 1/2 cup Parmesan cheese, shredded
  • 3/4 cup Mozzarella cheese, shredded
  • cooked pasta water
  • 8 oz fettuccine past

  • Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce

  • To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking

  • To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.

  • Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
Sunday January 11: Breakfast: Breakfast Casserole
This is a great recipe to wake up to on a Sunday morning. As a matter of fact we have leftovers for Monday morning's breakfast!


1/2 – 1 pound sausage
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees.
Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
Spread the sausage over the dough.
Sprinkle the cheese on top of the sausage.
In a medium bowl, whisk the eggs with the milk,  salt, and pepper. Pour the egg mixture over the top of the casserole.
Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

Lunch and Dinner for today will be posted next week!

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