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Monday Recipes

Notes for Monday:

1. For quicker prep time in the afternoon, Swiss Chicken can be prepared in the morning and refrigerated until time to bake.

 Swiss Chicken

• 6 boneless chicken breasts (raw)
• 6 slices Swiss cheese
• 1 can cream of chicken soup (substitutions)
• 1/4 cup white cooking wine (substitutes)
• 1 cup stuffing mix
• 1/4 cup melted butter

Place chicken breasts in a baking dish. Cover each with cheese. Mix soup and wine; pour over chicken. Cover with stuffing. Drizzle 1/4 cup butter over stuffing. Bake 40-45 minutes at 350°F.

Sugar Snap Peas

• 1-2 small packages sugar snap peas
• 1 Tbsp. butter
• 1tsp. sugar

Wash pea pods. Drain and dry on a paper towel. Melt butter in a fry pan and add sugar snap peas. Toss well and sprinkle with sugar. Heat on medium heat until peas are tender but crisp. Serve hot.

Watermelon

 

Tuesday Recipes

Notes for Tuesday:

1. Buy a large container of mushrooms and slice all for use tonight and for use Thursday night.
   
   
2. Buy enough bread of your choice for tonight and for Thursday night.
   

Beef Stroganoff

• 1 lb. cooked ground beef ( from freezer)
• 1 medium onion, chopped (from freezer)
• 2 tablespoons All-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1-2 pkg. fresh sliced mushrooms
• 1 Tbsp. butter, melted
• 10 3/4 ounces can cream of mushroom soup, undiluted
• 8 ounces sour cream
• hot cooked egg noodles

Thaw shredded beef and onion in the microwave. Place in a Dutch oven or large fry pan with sliced mushrooms and melted butter and cook until mushrooms are tender and beef and onions are hot. Stir in flour and next 2 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly. Serve over noodles. Serve over cooked egg noodles.

Egg Noodles

Seasoned Green Beans

• 1 lb. fresh green beans, slightly steamed
• 2 T. butter
• 1/2 package Good Seasonings Italian dressing mix

Melt butter in large fry pan. Add green beans. Sprinkle with the 1/2 package of seasoning mix and stir well while sauteing.

Bread of Your Choice

Wednesday Recipes

Notes for Wednesday:

1. I prefer to use my slow cooker to bake my ham so I don't have to run the oven for several hours.
   
   
2. There is no need to add any liquid to the ham. It will make its own juices. I personally like to add brown sugar to this dish by sprinkling about a cup over the top of the ham. I then baste the ham throughout the day by pouring it's juices over the brown sugar-topped ham.
   
   
3. I have added a large size ham to the grocery list for tonight's meal which will allow for plenty of leftovers. Over the next few weeks we will use these leftovers in a variety of recipes. Plan to eat the baked sliced ham tonight, save some of the leftovers for Friday night's kabobs by cutting about 2 cups into large cubes, then save the rest of the ham by cubing or chopping it for the freezer. If you have enough leftovers, you could also cut some into slices for a future use.
   
   
   
   
   

 Crock Pot Baked Ham

• 8 lb. ham, preferably smoked butt or shoulder

  Place ham in slow cooker and cook 8-10 hours on low. Slice before serving. Shred or chop any leftovers and freeze in 1-2 cup portions.

 

 

Corn Casserole

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• 1 can corn, drained
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. sugar
• 2 eggs, beaten

Melt butter in a sauce pan, add flour, and stir until thick. Add milk slowly, stirring constantly. Turn off heat and add the rest of the ingredients. Pour into a greased 9x9 casserole dish. Bake at 350° for 25 minutes or until firm and slightly brown.

 Brussels Sprouts

• 2 pints fresh Brussels Sprouts or 1 package frozen Brussels Sprouts*
• 1/2 cup chopped onions, sauteed (from freezer)
• 1 Tbsp. flour
• 1 Tbsp. brown sugar
• 1/2 tsp. dry mustard
• 1/2 cup milk
• 1 cup sour cream

Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.

Adapted from a recipe on a bag of Pictsweet Brussels Sprouts

 

 

 

Thursday Recipes

Notes for Thursday:

1. Make a large salad tonight and save half for tomorrow night. Add croutons, bacon bits, sunflower seeds, and any other "crunchies" just before serving each night.
   
   
2. This recipe was adapted from a recipe in a recent magazine that I subscribe to. It can be made spicier by adding cayenne pepper or cajun seasoning if you desire. My family doesn't care for spicy so I cook on the mild side.

    Chicken Pasta Skillet

• 1 pkg. (16 oz.) angel hair pasta
• 2 cups cooked, cubed chicken (from freezer)
• 1/8 tsp pepper
• 1/8 tsp onion powder
• 1/8 tsp chili powder
• 1/8 tsp thyme
• 1/8 tsp basil
• 1/4 tsp salt, divided
• 1/4 cup butter
• 1 red pepper, thinly julienned/sliced
• 1 green pepper, thinly julienned/sliced
• 1 small pkg. fresh mushrooms, thinly sliced
• 2 green onions, sliced
• 1 1/2 cup milk* (or half-and-half)
• 1/4 tsp lemon pepper
• 1/4 tsp dried basil
• 1/4 tsp garlic powder

Cook pasta according to directions. Melt butter in a skillet over medium-high heat. Place thawed chicken in skillet and sprinkle with first 5 spices and half of the salt. Saute until chicken is reheated. Remove chicken.

Add bell peppers, mushrooms, and green onions to skillet and saute about 10 minutes or until vegetables are tender and liquid evaporates.

Return chicken to skillet and stir in milk, next 3 ingredients and remaining salt. Cook for about 5 minutes over medium-low heat, stirring occasionally. Add pasta to skillet and toss to coat. Serve immediately.

Salad


Bread of Your Choice

Sliced Peaches

 

Friday Recipes

Notes for Friday:

1. This would be a great recipe for Kids in the Kitchen. Let your kids thread the skewers with the kabob ingredients, with your help of course, so they don't stab themselves with the skewers.
   
   
   
   

 Ham and Pineapple Kabobs

• 1 can pineapple chunks, unsweetened
• 6 tbsp butter or margarine
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 2 medium sweet potatoes, peeled & sliced
• 1 medium green pepper, chunked
• 1 1/2 - 2 cups ham, cooked & cubed (from Wednesday)

Drain pineapple, reserving 2 tbsp juice. In a saucepan, combine reserved juice, butter, brown sugar & cinnamon; cook & stir over medium heat until dissolved. Set aside. Place sweet potatoes in another saucepan; cover with water; bring to a boil. Reduce heat. Simmer, uncovered, for 10-12 minutes or until potatoes are tender; drain.

On skewers, alternately thread sweet potatoes, green pepper, ham & pineapple. Brush with brown sugar mixture. Grill or broil 4 in. from heat for 4-6 minutes on each side or until heated through & peppers are tender; basting occasionally. Serve over rice.

Rice

 

Leftover Salad


Piña Colada-flavored Smoothies

• 32 oz. vanilla yogurt
• 1 small can cream of coconut (not coconut milk)
• 15 oz. pineapple chunks, drained
• 1-2 cups ice
• Maraschino cherries, for garnish

Combine all ingredients except cherries and blend until smooth. Serve topped with a cherry. Makes 6 smoothies.

* Indicates that of the options listed, this item is the one on the grocery list.

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