WEEK 6 MENU

This week features a delicious homemade Sour Cream Pound cake - a recipe sent to me from my sister-in-law Jenny that will make a perfect valentines day dessert for the family. Also, I am making Sydney's very favorite: Baked Macaroni and Cheese. Not low-fat, but SOOOOOO yummy. Happy Valentines Day everyone! (Get out for dinner with your love sometime this week will yah!).

This Week's Menu

Monday - We are GOING OUT FOR DINNER! (It has been awhile!)
Tuesday - Bri's Sloppy Joe Squares and corn
Wednesday - Crock Pot Ranch Chicken over rice
Thursday - Syd's Fave Baked Mac & Cheese, Roasted Asparagus and salad
Friday - Sweet Pork Tacos

BONUS RECIPE - Basil Tomato Soup & Sour Cream Pound Cake



Bri's Sloppy Joe Squares

1lb ground beef
1 small onion minced
1 tsp salt
1/2 tsp pepper
1/4 tsp chili powder
2 tbsp flour
1/2 tsp Worcestershire sauce
3/4 cups of ketchup
2 pkgs of Pillsbury crescent rolls
Shredded mozzarella

Cook beef onion and spices until meat is brown. Drain. Blend in flour. Add 1 1/4 cups of water, ketchup and sauce. Simmer 15-20 minutes. Line a 9x13 baking pan with 1 pkg of crescent rolls.
Spread beef mixture over layer of rolls. Sprinkle cheese over beef and place second package of rolls over cheese (make sure dough touches edges of pan). Bake at 350F until rolls are browned.
SERVE WITH SALAD - SERVES 8


Crock Pot Ranch Chicken

Chicken (frozen is fine)
1 pkg cream cheese
1 pkg ranch dressing mix
1 can cream mushroom soup
Frozen broccoli (optional)

Throw everything into crock pot. Turn on high and cook for 5 hours or low for 8 hours. Put broccoli in halfway through. Serve on top of mashed potatoes, rice or even pasts. You can also substitute a pkg of Italian dressing mix for ranch.


Katie’s Sweet Pork Tacos

1 (4-5 lb) pork roast
2 cloves garlic, crushed
1 T. salt
1 can green chili enchilada sauce
1 c. brown sugar
Taco toppings

Place roast in crock pot, sprinkle with crushed garlic and salt. Cook on high for 6-8hrs. Remove roast from pot, drain juices and shred. Place back in pot. In a bowl, combine green chili enchilada sauce and brown sugar. Pour over shredded meat. Stir, then continue cooking for one hour on high.
Serve with flour tortillas or taco shells, shredded lettuce, black beans, cheese, tomatoes and sour cream.



Sydney’s Favorite Baked Mac N' Cheese

2 c. uncooked elbow macaroni noodles
1/2 c butter, cubed
1/2 c flour
1 1/2 c milk
1c sour cream
8 oz Velveeta cheese, cubed
1/4 c parmesan cheese
1/2 t salt
1/2 t ground mustard
1/2 t pepper
2c cheddar cheese, shredded

1. Cook mac noodles. In a large saucepan melt butter. Stir in flour until smooth. Gradually add milk. Bring to boil, cook & stir for 2 mins.
2. Reduce heat. Stir in sour cream, Velveeta, parmesan & seasonings.
3. Drain mac, toss with cheddar cheese. Transfer to greased 3qt dish. Add cream sauce. Mix well.
4. Bake uncovered 350 for 35-40 mins or until golden brown and bubbly.


Basil Tomato Soup

2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
1/2 cup butter or margarine

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Sour Cream Pound Cake (Paula Deen)

1 stick butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. Top with anything – caramel sauce, strawberries and whipped cream, etc.