5/16/16 – 5/26/16

WEEK#1

Sunday:   Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

Monday:   Cheesy Goulash

Tuesday:    Noodle Soup and Grilled Cheese Sandwiches

Wednesday: Salad – Chicken Salad /Strawberry and Blueberry

Thursday:  Amish Breakfast Casserole and Sausage

Friday:   Hamburgers and Tots

Saturday:  Cheesy Ham and Potato Soup/ Salad

Sunday:  CHICKEN RISOTTO

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream

of mushroom soup

2 cups chicken broth

1 cup fresh mushrooms, sliced

2 tablespoons chopped green bell pepper

3 tablespoons chopped fresh basil

1 tablespoon dried minced onion

1 teaspoon dried oregano

3 cloves garlic, minced

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

4 chicken thighs

3 tablespoons Italian-style dry bread

crumbs

2 tablespoons grated Parmesan cheese

Directions:

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

WEEK#2

Monday: Meatloaf –Mashed Potatoes – Carrots

Tuesday: Tacos (crockpot)

TACOS FOR A CROWD (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells
Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells

Wednesday:  Tater Tot Casserole

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

Thursday:  EASY BEEF ENCHILADAS (What’s For Dinner Site)

Ingredients
2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

 

Wishing you a wonderful week!!