Menu Monday #

Baked Ziti Supreme, peas, corn, garlic bread

Poppyseed chicken, Creamy Italian Chicken, green beans, wild rice

Grilled steak, potatoes, squash

Baked chicken, rice, green peas

Shrimp Scampi, Deer Meat Parmasian, butter beans, salad

One of this weeks menu items is found on Joyful Johnson's blog. I have tried several of Roan's recipes and my family loves them and often requests the delicious meal! (changes had to be made to menu...I love pasta but... 3 dishes in one week is a little much)

Baked Ziti Supreme
Ingredients:
1-pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 jar (28 ounces) Pasta Sauce with Mushrooms
1 1/2 cups shredded mozzarella cheese (6 ounces), divided
5 cups hot cooked medium tube-shaped macaroni (about 3 cups uncooked)
1/4 cup grated Parmesan cheese

Directions:

• In large saucepan over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
• Stir in pasta sauce, 1-cup mozzarella cheese, and macaroni.
• Spoon in 3-quart shallow baking dish.
• Sprinkle with remaining mozzarella cheese and parmesan cheese.
• Bake at 350 degrees for 30 minutes.

 Deer Meat Parmesan
Ingredients:
Venison Minute Steaks, (2 packs if for a crowd)
Large can Italian Seasoned Bread Crumbs
Grated Parmesan Cheese
2 Large Jars of Spaghetti Sauce

Directions:

• Take 2 cups of bread crumbs and mix 1/2 cup of parmesan cheese (double for crowd)
• Throughly coat each steak and fry in small amount of oil (just enough to brown each side)
• Layer steaks in casserole dish. Dust with parmesan cheese and put 3 Tbl of spaghetti sauce on each. Dust with more parmesan cheese.
• Keep making layers, add cheese, and spaghetti sauce until all meat is used.
• Bake at 350 for approx. 30 minutes.

Menu Monday

Cheeseburger Macaroni, green beans, corn, and crescent rolls

Easy Chicken Enchiladas and salad

Blackened Baked Catfish, baked potato, and salad (Courtney request)

Baked chicken, rice, and peas

Pizza

RECIPES

Easy Chicken Enchiladas
Ingredients:
2-cups cooked, shredded chicken
2-10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese
1 12 ct. pkg. flour tortillas

Directions:
Heat chicken, 3/4 cup enchilada sauce, and 1-cup cheese until cheese is melted.

Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9 baking dish.

Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

Baked Catfish
Ingredients:
1/4 c. melted margarine
3 tbsp. lemon juice
Catfish fillets
Creole seasoning

Directions:
Combine margarine and lemon juice and dip each fillet. Arrange in a 13 x 9 dish. Pour remaining margarine and lemon juice over fish. Sprinkle fish with Creole seasoning. Bake at 375 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork.

Christmas Candy

Courtney and I enjoy making Christmas candy.

We are sharing a few of our favorite recipes.

Enjoy!

WHITE TRASH

WHITE TRASH RECIPE

3 Cups of assorted cereals

1/3 cup of each raisins, peanuts, pretzels (we just add pretzel and M&M's)

4 oz of white chocolate

Melt chocolate and stir in cereal mixture until well coated. Dump on wax paper until cool and dry. Then break bite size pieces.

PEPPERMINT BARK

PEPPERMINT BARK RECIPE

12 oz white chocolate, such as Ghirardelli

1/3 cup, plus 2 tablespoons, candy canes crushed

2 tablespoons semisweet chocolate chips

Line a 13 X 9 baking pan with aluminum foil and set aside. Melt the bark and add 1/3 cup of peppermint. Pour the mixture onto the foil-lined pan, spreading it to within a half inch of the edges. Melt the semisweet chips and drizzle them over the white chocolate mixture. Sprinkle on the remaining candy pieces. Place the bark in the refrigerator and chill until firm, about 15 minutes. Then break the bark into pieces.

EASY PEANUT BUTTER CANDYEASY PEANUT BUTTER CANDY RECIPE

1 pkg almond bark

1 cup peanut butter

1 cup dry roasted peanuts

2 cups Rice Krispies

2 cups mini-marshmallows

Melt bark in microwave for 1-2 minutes. Blend in peanut butter. Add rest of ingredients. Spoon on waxed paper and let cool and harden.

OREO BALLS

OREO BALLS RECIPE

1 pkg Oreos

1 8oz cream cheese (softened)

almond bark

Crush oreos in food processor or blender (a little at a time). Mix in cream cheese (this takes a little while). Roll into small balls. Put in freezer for several hours. Melt bark. Dip balls in bark. Allow to harden on wax paper.

HAYSTACKS

HAYSTACK RECIPE

1 6 oz pkg butterscotch morsels

1/2 cup peanut butter

3 oz chow mein noodles

1 cup peanuts

(I usually double recipe)

Melt butterscotch and peanut butter over low heat. Remove from heat; stir in noodles and peanuts. Drop by teaspoons onto wax paper. Cool and harden.

CROCK POT CHOCOLATE PEANUT CLUSTER

CROCK POT CANDY RECIPE

1 1/2 vanilla almond bark (30 oz)

1 (12 oz) chocolate chip semi-sweet

1 pkg german sweet chocolate

1 (16 oz) jar salted peanuts

1 (16 oz) jar unsalted peanuts

Cook on low for 3 hours. DO NOT STIR OR DISTURB...until time is up. Drop onto waxed paper until cool and hardened.

WHITE CHOCOLATE PRETZELS

WHITE CHOCOLATE PRETZELS RECIPE

Almond bark

pretzels

Melt bark. Add handfuls of pretzels. Remove pretzels (with fork is easiest) and place on wax paper until cool and hardened.

Bacon Wrapped Chicken

This is one of our favorite recipes. I have to make it three ways. Dink likes the original recipe. Courtney does not like the cream cheese or jalapenos. My favorite is the chicken without the bacon. Jalapenos are placed on top to indicate which ones are stuffed with the jalapenos.

We usually cook the chicken on the grill. Tonight I am going to bake in the oven.



I borrowed this photo because it looks better than mine. LOL

BACON WRAPPED CHICKEN STUFFED WITH CREAM CHEESE AND JALAPENOS

INGREDIENTS

Chicken breasts

Cream cheese

Jalapeno peppers

Bacon

DIRECTIONS

Slice the thick chicken breasts into two thinner pieces. Spread cream cheese on the chicken. Spoon jalapenos over cream cheese. Roll up the stuffed chicken pieces. Use toothpicks to help hold it together. Soak the toothpicks in water so they don't catch on fire. Wrap the chicken pieces in bacon. Bake at 400 degrees for about 45 minutes to an hour. (We usually cook on the grill).

Recipes

Planet Hungrywood Sweet & Cap'n Crunchy Chicken
(Check out our surreal, cereal-coated chicken recipe -- inspired by the classic version that Planet Hollywood serves up. It's GOOOOOD! by Hungy Girl)

Ingredients:
8 oz. raw boneless skinless lean chicken breast tenders
1/2 cup Cap'n Crunch cereal (original)
1/4 cup Fiber One bran cereal (original)
3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. Best Foods/Hellmann's Dijonnaise
2 tbsp. honey mustard (actual mustard, not dressing)
1/8 tsp. onion powder
1/8 tsp. garlic powder
dash salt
dash black pepper

Directions:
Place Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Set aside. Put Cap'n Crunch in a sealable plastic bag and seal. Using a rolling pin or a can, coarsely crush cereal through the bag. In a wide bowl, combine Fiber One crumbs, crushed Cap'n Crunch, onion powder, garlic powder, salt, and pepper. Mix well and set aside. Place chicken tenders in a separate medium bowl. Pour egg substitute over the chicken, and flip chicken to coat. Shake off any excess egg substitute, and then coat chicken in the cereal mixture. Bring a large pan sprayed with nonstick spray to medium heat on the stove. Place coated chicken pieces gently into the pan, spacing them out as much as possible. Cook for 5 minutes, and then carefully flip pieces over. Cook for about 4 additional minutes, until chicken is cooked through. Combine the Dijonnaise and honey mustard in a small dish, and mix well for a tasty dipping sauce. Enjoy!


Easiest Potato Soup
(recipe by Meal Planning with Connie)

1 32 oz. frozen hash browns
2 (14 oz.) cans chicken broth (I use fat-free.)
salt, to taste
pepper, to taste
onion powder, to taste
1 can cheddar cheese soup (The whole can has about 12.5 grams of fat. This is all the fat in the entire pot of soup!)

Optional garnishes:
a dollop of fat-free sour cream
shredded fat-free cheddar cheese
crumbled bacon or "real" bacon bits (1 slice of heated pre-cooked bacon has 1.5 grams of fat. 1 tablespoon of "real" bacon bits has the same -1.5 grams of fat.)
slice green onions

Stovetop:
Pour hash browns into soup pot and cover with broth. Add salt, pepper and onion powder. Bring to a boil, reduce heat and simmer for 30 minutes. Stir in soup. Heat through until smooth and creamy.

Crockpot:
Pour hash browns into crock-pot and cover with broth. Add salt, pepper and onion powder. Cook 3 hours on low. Add soup. Cook for another hour on low, if you desire potatoes to be tenderer. Otherwise, serve after cheddar soup is heated through
(Meal Planning with Connie)


Extra Easy Pepperoni Pizza
This is a Bisquick® recipe!

1 1/2cups Original Bisquick® mix
1/3 cup very hot water
1 jar (8 ounces) pizza sauce
1package (3 1/2 ounces) sliced pepperoni
1 1/2cups shredded mozzarella cheese (6 ounces)

Preheat oven to 375 degrees. Spray pizza pan with cooking spray.Quickly stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.
(Meal Plan with Connie)


White Chili

2 (15oz.) cans Great Northern Beans, rinsed and drained
2 (14oz.) cans chicken broth
3 cups cooked, chopped chicken
1 16 oz. package frozen corn
1 chopped onion
1 can chopped green chilies
1 tsp. cumin
3/4 tsp. oregano
1/4 tsp. cayenne pepper
1/2 cup milk

Mash 1 cup beans with 1 cup broth until smooth. Place bean mixture with remaining broth, beans, chicken, corn, chilies, onion, spices, and milk in the crock-pot. Cook on low for 3-4 hours. Serve with grated cheese and crushed tortilla chips if desired.
(Recipe by Roan)

Taco Soup

TACO SOUP

INGREDIENTS
1/2 lb. ground beef
1 onion, chopped
1 can ranch style beans
1 can dark red kidney beans
1 can white shoepeg corn
1 pkg. taco seasoning
1 pkg. ranch style dressing
2 cans tomato sauce
1 can diced tomatoes/Rotel
water as needed (3-4 cans)

DIRECTIONS
Brown meat and onions and drain. Mix ranch and taco seasoning into meat. Add rest of ingredients, undrained to mixture. Simmer 1 hour.

Bacon Wrapped Chicken

This recipe is from my friend Jennifer.

BACON WRAPPED CHICKEN STUFFED WITH CREAM CHEESE AND JALAPENOS

INGREDIENTS
Chicken breasts
Cream cheese
Jalapeno peppers
Bacon

DIRECTIONS
Filet chicken breasts, spread cream cheese in the middle, sprinkle a few jalapeño peppers, close and lay a strip of bacon over it! Bake until bacon is crispy!

Shrimp Scampi

This is my friend Roan’s recipe.

SHRIMP SCAMPI

INGREDIENTS
1lb. shrimp (I get a bag at Sam's that is already peeled and deveined ~ Roan)
16 oz. angel hair pasta
1/3 cup butter
1/3 cup olive oil
1 tsp. jarred chopped garlic
garlic salt to taste

DIRECTIONS
Cook pasta. In large skillet, heat butter, olive oil, and garlic. Add shrimp (thawed) and sauté until pink. If the shrimp is already cooked, just heat it through. Add garlic salt to taste. Pour shrimp and sauce over drained pasta. Serve.

Pimento Cheese

INGREDIENTS
4 cups sharp cheddar cheese
1 small jar chopped pimentos
Couple shakes of Worcestershire sauce
Chopped onions
Cayenne red pepper (I use lots....we like it spicy)
Mayo

DIRECTIONS
In a medium bowl combine all ingredients. Add more or less mayo to achieve desired texture. Mix well.

Fried Green Beans

My friend Candie shared this yummy recipe.

FRIED GREEN BEANS

INGREDIENTS
Bag frozen green beans
Chopped onions
2-3 spoons of bacon grease
Salt to taste

DIRECTIONS
Put frozen green beans in skillet, add chopped onions (optional), salt to taste, 2-3 spoons of bacon grease. Saute, then turn heat down and cook until green beans are soft.

Pork chop Marinade

Marinade for grilled pork chops

INGREDIENTS
1/2 cup barbecue sauce
1 cup Italian dressing
1/2 tsp. season salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. onion powder

DIRECTIONS
Mix all ingredients in bowl, pour marinate over pork chops, and allow to marinate in refrigerator over night. Grill until no longer pink.

"bye-bye" box mixes

My friend Jennifer warned me about these homemade brownies! The recipe is in the Southern Living, August issue page 140. It is amazing I had all the ingredients. The only problem I had was....we couldn't wait until they were cool to sample! LOL

SO GOOD BROWNIES
4 (1-oz.) unsweetened chocolate baking squares
3/4 cup butter
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 tsp. vanilla extract
1/8 tsp. salt

1. Preheat oven to 350. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate square and butter in a large bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.
3. Pour mixture into prepared pan.
4. Bake at 350 for 40 to 44 minutes OR until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hr). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

ENJOY they are so YUMMY!