WEEK 1 MENU

Every week I will post our menu with included recipes. Most of these are quick and easy and kid friendly (most). Some I wing so I have tried to include as specific measurements as possible. Let me know if you have questions. They might get healthier as the year goes on... but right now we are going for pretty well rounded (most of the time!), yummy and easy. I will also include a bonus recipe in case you want something for Sunday dinner since I only make Sunday dinner every other week. Monday night will always include a dessert since we have it for our family night.

WEEKLY MENU

Monday - Tater Tot Casserole, Quick Apple Dumplings
Tuesday - Garlic Chicken Farfalle & spinach salad
Wednesday - Chili Egg Puff & fruit
Thursday - Potato Soup w/ garlic bread
Friday - Thai Peanut Chicken & Rice, Ice Cream Sundaes
Saturday - Mini Pizzas
Sunday bonus - Cajun Chicken Fettuccine, Apples and apple dip

DINNERS


Garlic Chicken Farfalle – Start in morning - YUMMY

16 oz. farfalle pasta (bowtie)
1 c. heavy cream
3-4 chicken breasts
2-3 cloves garlic crushed
1 T. pepper
½ c. butter
1 lb bacon crumbled (bake at 400 for 30 min on rack)
½ c. shredded parm
1 12 oz. Lowry’s mesquite marinade with lime juice

Crockpot chicken and marinade on low for 6 hrs. Pull out of juices. Allow to cool a little and shred. Set aside. About ½ hr before serving – cook pasta. In sm. Saucepan melt butter, garlic, whipping cream, pepper, cheese and bacon. Whisk on low for 3-4 min. In lrg bowl put chicken and pasta and add sauce. Mix together well. Sprinkle cheese on top.



SUNDAY DINNER BONUS - Cajun Chicken Fettuccine – Uses cooked, cubed chicken (start ahead) – YUMMY

8 oz. uncooked fettuccine
1 lrg. sweet onion, halved and sliced
1 med. Green pepper cut into ¼ inch strips
1 med. Sweet red pepper
2 T. olive oil
2 c. cooked, cubed chicken
4 tsp Cajun seasoning (3 for kids)
3 t. minced garlic
1 jar Alfredo sauce
½ c. spaghetti sauce
2 c. shredded mozzarella
½ c. grated parmesan

Cook fettuccine. In lrg skillet sauté onion and peppers in oil until tender. Add chicken, Cajun seasoning and garlic; heat through. Transfer to lrg bowl, drain fettuccine; add to chicken mixture, stir in alfredo and spaghetti sauce. Transfer to greased 13x9 inch baking dish. Sprinkle with cheeses, cover and bake 375 for 15 minutes. Uncover, bake 10-15 min longer until golden brown. 8 servings.



Tator Tot Casserole – QUICK - Serve with prepared fresh veggies

1 lb ground beef
1 med onion, chopped
1 c. celery, diced
1 can cream of celery or cream of mushroom soup

Brown & season: beef, onion, celery
Add 1 can cream of celery or cream of mushroom soup
Put in greased 9x13 pan. Top with tatortots. Bake @ 400 for 45 minutes.



Chili Egg Puff – QUICK, EASY & YUMMY – Serve with fruit

10 eggs
½ c. flour
1 t. baking powder
2 c. small curd cottage cheese
4 c. grated Monterey jack cheese
½ t. salt
2 – 4 oz. cans diced green chiles, drained

Beat eggs into large bowl until light in color. Add everything but chiles. Mix well. Stir in chiles. Bake at 350 for 35 minutes in 9x13 pan sprayed with Pam.



Personal Pizza’s – EASY, QUICK, AND KIDS LOVE IT!

English muffins
Can of pizza sauce
Mini pepperoni rounds (or regular ones quartered)
Mozzarella cheese or any shredded pizza cheese
Pizza toppings: green or red peppers, pineapple tidbits, etc.

Split muffins, spread pizza sauce on and top like you would pizzas. Bake or broil until cheese is melted. Fun if you let kids top their own.


Potato Soup – Serve with Garlic bread (see easy recipe below) – EASY, QUICK, MY KIDS LOVE IT

Potatoes
1 cube butter
1 can evaporated milk
Salt & Pepper to taste
Shredded cheddar cheese

Fill large pot (I use a stockpot but a large pot will work) and fill ½ way with cut up, peeled potatoes. Add enough water just to cover the potatoes. Add one cube butter. Bring to boil for at least 20 min. Add one can of evaporated milk and bring to boil. Add salt and pepper to taste. To thicken, beat with hand mixer for minute or two. Serve with shredded cheddar sprinkled on top.



Marilyn’s Bread Sticks – SUPER QUICK, EASY & YUMMY – Ingredients in bold

Mix together: 1 ½ C. hot water, 2 T. sugar, 1 T. yeast (I let this mixture sit until yeast dissolves but you don’t have to)

Add 1 tsp salt and 3 c. flour. Knead. Dough will be VERY sticky. Spoon evenly into greased 9x13 inch pan and spreadn. Use a sharp knife to cut dough into 12 slices (it will come back together, don’t worry about it).

Mix together 1/3 c. melted butter, garlic salt (maybe 1 T.) and parmesan cheese (grated kind)
Spread butter mixture over dough and let rise 10 min – 2hrs (I usually let mine rise for about 20 min). Bake at 350 for 15-20 min until light golden brown on top.

TIPS – it is REALLY hard to mess this recipe up. A great way to get the right temperature to have dough rise is to put it in the microwave oven with the door shut but ajar so that the light heats up the microwave just enough


Thai Peanut Chicken & Rice – YUMMY, EASY, QUICK (for fun, serve w/ fried wontons)

2 chicken breasts
Red peppers sliced
Steamed snow peas (optional)
Cooked rice
2 T. soy sauce
1 T. lemon juice
1 t. cornstarch
½ t. garlic powder
¼ c. smooth peanut butter
Salt & pepper

In small bowl mix: 2 T soy sauce, 1 T lemon juice, 1 tsp cornstarch, 1/2 tsp garlic
powder. In saucepan, whisk 1/4 c smooth Peanut Butter with 1/2 c hot water. Stir in
soy sauce and simmer until thickens (2 minutes). Cut 2 chicken breasts in pieces, season with salt & pepper, and cook in skillet. Serve over rice & pour sauce on top.

Garnish with sliced red pepper and steamed snow peas.


Fried Wontons

1 pck. Wonton wrappers
1 jar sweet & sour sauce (for dipping)
Canola oil

Put a 1-2 inches of canola oil in deep frying pain and fry wontons. You can either fry them straight out of the package or use a dab of water to attach opposite corners for a fun shape. Cream cheese can be a fun addition. Put a little dab (maybe a tsp?) in center and seal up into little pockets before frying.


DESSERTS

Quick Apple Dumplings
2 med. Granny Smith apples, peeled and quartered
1 (8 count) pck crescent rolls
1/8 t. cinnamon
½ c. butter
1 c. sugar
1 c. orange juice
1 t. vanilla
½ c. very finely chopped pecans (I omit this)


Grease 8 inch pan. Wrap each apple quarter in crescent roll. Combine remainder of ingredients (except pecans & vanilla) and bring to boil. Remove from heat and stir in vanilla. Pour over dumplings. Sprinkle pecans and bake at 350 for 30 minutes until apples are tender when poked.


FRIDAY’S ARE ICE CREAM SUNDAE NIGHTS!
Ice cream and toppings (don’t forget the cherries!). Let kids make their own sundaes (or husbands ;))


Apple Dip

1/3 cup brown sugar
8 oz. cream cheese
1 tsp. vanilla
1 bag Heath Bar Crunchies
1/3 cup sugar
Apple Wedges

Combine both sugars and cream cheese. Add vanilla and crunchies. Let it sit for a few hours. Serve with apple wedges!