Saturday, February 5, 2011


What's your beef? I realized while typing this weeks menu that we eat a LOT of meat in our home(this week ground beef seems to be the meat of choice). Right now, partly due to the fact that I am also cooking for my father-in-law who doesn't think it is a meal unless there is meat involved, partly because I don't have a lot of meatless recipes! Soooo, this week, send me your best meatless recipe!

Of course, the super bowl is tomorrow which means family and treats. I am not big into sports (although my husband sure is - much to my dismay) but his family are coming over and we are doing a pot-luck. We are providing the much loved "Lil Sugared Smokies" and I was thinking of perhaps doing these "Oh Henry Bars" for a treat since my husband adores rice krispies and these are the souped-up version.


Monday - Star burritos, salad & Blueberry scones for family night treat
Tuesday - Spaghetti Casserole & garlic bread
Wednesday - Mexican Chili & Rice
Thursday - Mock Stroganoff and green beans
Friday - Simple Sesame Noodles & Spring Rolls (bought)
Sunday Bonus - Texas Hash, Lil Sugared Smokes and OH Henry Bars


Burrito sized flour tortillas
1 can chili con carne
1 can refried beans
Shredded cheese
Salsa & Sour cream

In a small pot over medium heat, combine beans and chili and heat through. When hot, butter 1 side of tortilla (or use Pam in pan to save a little on the fat), put some of chili mixture into center of tortilla and add some cheese on top. Fold the burrito like a star (bottom up over top and then continue folding sides up (overlapping) until it makes kind of a star shape) Place folded sides down in pan and heat until burrito starts browning and then turn over and heat other side. Serve with salsa and sour cream.

Spaghetti Casserole – EASY, EXTRA FREEZER MEAL!

1 pkg (16 oz) angel hair pasta
1 – 1 ½ lbs ground beef
1 jar (26 oz) spaghetti sauce
2 cans (8 oz each) tomato sauce
1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
1 c. (8 0z) sour cream
2 c. shredded Colby-Monterey Jack cheese

Cook pasta according to package directions. Meanwhile, in lrg skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from heat. Drain pasta. Combine soup and sour cream. In two 8 inch square baking dishes, layer half of meat sauce, pasta, soup mixture and cheese. Repeat layers.
Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 55-65 minutes or until cheese is melted.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from refrigerator 30 min before baking. Bake as directed.

Mexican Chicken and Rice – QUICK & YUMMY

1 lb boneless skinless chicken breasts cut into ½ inch strips
2 T. butter
1-3/4 c. salsa
1 envelope (5.4 oz) Mexican style rice and pasta mix
1 can (2-1/4 oz) sliced ripe olives, drained
2 T. lime juice
½ c. shredded cheddar cheese
1 c. (8 oz) sour cream
1 med ripe avocado, peeled and cubed
1 med tomato, chopped

In lrg skillet, brown chicken in butter. Stir in salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender.

Sprinkle w/ cheese. Serve with sour cream, avocado and tomato.

Texas Hash – Easy!

1 lb. ground beef
1 c. sliced onions
½ c. rice
1 t. chili powder
2 t. salt
1 – 16 oz can tomatoes

Cook rice first as usual. Brown beef & onions together. Stir cooked rice into beef in lrg skillet, add chili powder, salt and tomatoes. Heat and simmer for 20 min. If not spicy enough add more chili powder and salt.

Mock Stroganoff – SO YUMMY and EASY!

3 c. uncooked yolk- free noodles
1 lb. ground beef
¼ c. chopped onions
¼ c. sliced fresh mushrooms
1 ½ c. water
2 envelopes brown gravy mix
2 c. sour cream

Cook noodles according to pkg directions. Meanwhile in a lrg skillet, cook the beef, onion and mushrooms over med heat until meat is no longer pink; drain.
Stir in water and gravy mix. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain noodles. Serve with meat mixture.

Simple Sesame Noodles – Pioneer Woman
Servings: 8

12 ounces, fluid Thin Noodles, Cooked And Drained
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin

Preparation Instructions
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks.


Blueberry Scones

3 cups All Purpose flour
1/3 cups sugar
5 teaspoons baking powder
1/4 teaspoon salt
2 sticks butter (chilled)
1 egg
3/4 cups heavy cream
1 pck frozen (thawed) or fresh blueberries

First, mix all dry ingredients together... flour, sugar, baking soda and salt.
Then, with a fork or pastry cutter, add your chilled butter (cut in pieces) to your dry mixture and "cut" the butter in until it resembles large bread crumbs.
Mix an egg and heavy cream together and add to dry mixture.
Then add blueberries... or any other fruit/filling you'd like... and stir until it just comes together.
Turn your mixture out onto a cold surface. The mixture will be very crumbly.
Form into a circle with your hands and roll out slightly with a rolling pin. Cut into triangles.
Place scones on a baking sheet lined with parchment paper or a baking mat.
Bake at 350 degrees until edges are slightly browning
Let scones cool completely and then ENJOY! ;)

OH Henry Bars

1 c. sugar
1 c. light corn syrup
1 c. creamy peanut butter
1 c. chopped salted peanuts
3 c. rice krispies
1 c. chocolate chips
1 c. butterscotch chips

In heavy saucepan, bring sugar and corn syrup to a boil. Remove from heat and add peanut butter, peanuts and rice krispies. Stir well & press into a greased, 9x13 inch pan. Melt chocolate chips & butterscotch chips together in small saucepan or in microwave. Spread over top of peanut butter mixture. Cool & cut into bars. Makes 2 dozen small or 1 dozen large.

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