November 2009 Menu

31 LUNCH: Soup Grilled Cheese

HALLOWEEN -Squirmy Wormy Sandwiches, Fries

Squirmy Wormy Sandwiches – good add to site!

1 package (16 oz) hot dogs

1 tbls vegetable oil

1/2 cup ketchup

1 tbls brown sugar

2 tsp Worchestershire Sauce

1/2 tsp spicy brown mustard

Dash Liquid Smoke, optional

6 Hamburger buns

Cut each hot dog into eight strips. In a large skillet, saute hot dogs in oil until golden brown.

Stir in ketchup, brown sugar, Worchestshire sacue, mustard and Liquid smoke if desired; heat through. Serve on buns. Yield 6 servings. Tip: Use your favorite bottle barbecue sauce for even quicker treat!!!

1 – Running 2:00 – Chilli (crockpot)

2 – MCS Mtg –

Duggar Family Tater Tot Dish
1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

3 – Tasty Burritos

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 ounces) shredded Colby-Monterrey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Yield: 6 servings..

4 – Running – Quick – Wraps – Premade

5 – 4:30 – Sorting – Shake N Bake Pork Chops/ Rice a Roni/ Corn

6 – Running – Chicken Salad Croissants

7 – LUNCH: Mac and Cheese
Split Pea and Ham Soup

8 – LUNCH – Pizz Bagels
Running 2:00 – Turkey Tender loin – Mashed Pots – Carrots

9 – Baked Penne and Sausage Bake – Veggie (Prep Night Before)

10 – Beef Roast – Veggies

11 – Running – Off – (crock)

Crock Pot Chops and Gravy

4 lean pork chops
4 T soy sauce
1/2 C sliced mushrooms (I never add this since my family opposes mushrooms)
1/2 tsp pepper (I never measure my pepper, I always just do what I feel looks good)
2 T Worcestershire sauce
2 can cream of mushroom soup
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley

Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour). Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops.

12 – Sorting 4:30 – Seafood Alfredo/ Garlic Bread

13 – Run – Hamburgers

14 – LUNCH: Sandwiches
Hamburger – 2lb – 1 pkg BobbyGoulash

Bobby’s Favorite Goulash

1 tablespoon Paula Deen’s House Seasoning
3 tablespoon soy sauce
3 bay leaves
2 tablespoon Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cups water
3 cloves garlic, chopped
2 large onion, chopped
2 lb lean ground beef
1 tablespoon Paula Deen’s Seasoned Salt
2 cup elbow macaroni, uncooked
1 – cup frozen mixed veggies or corn

In a Dutch oven, sauté the ground beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease. Add the onions and garlic to the pot and sauté until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 – 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

15 – LUNCH: Grilled Cheese/Soup
Rotisserie Chicken – Rice – Corn

16 – Scalloped Potatoes and Ham

17 – Kielbasa – Mac and Cheese (Homemade)

18 – run – Quick Cod Bake –

19 – Book Group – Chicken Risotto – Broccolli

20 – Run – Oriental Chicken Wings (crock 4-5 hours) /Fries

21 – LUNCH: Pizza
Chicken Barley Vegetable Soup

22 – LUNCH: Quesadillas
Run – 2:00 – Turkey Tender loin – Mashed Pots – Carrots

23 – Baked Ravioli, Pecan Salad

24 – Beef Roast – Veggies

25 – Run – Quick – Frozen Pizza

26 – Thanksgiving – Turkey