Monday, March 1, 2010

Menu Plan Monday

Baked Cod
Mashed Potatoes


Beef Stew
2 T. flour
1 lb. stew meat
2 T. cooking oil
2 1/2 C cubed potatoes
2 C. frozen mixed vegetables
1 medium onion, sliced in wedges
2 t. instant beef bouillon
2 t. Worcestershire sauce
1 t. dried oregano
1/2 t. dried marjoram or basil
1/4 t. pepper
1 bay leaf
2 1/2 C. vegetable juice

Pour flour in plastic bag, place meat in bag and shake til well coated. Brown meat, drain.

In slow cooker layer potatoes, mixed vegetables and onion. Add meat. Add bouillon, Worcestershire, oregano, marjoram, pepper and bay leaf. Pour vegetable juice over all.

Cover and cook on low heat for 10 - 12 hours or on high heat setting for 5-6 hours.


Glazed Carrots
Chicken and Broccoli Braid

2 c. cooked and chopped chicken
1 c. broccoli, chopped
1/2 c. red bell pepper, chopped
1 clove garlic pressed
1 c. sharp cheddar cheese
1/2 c. mayonnaise
1/4 t. salt
2 pkg pillsbury bread sticks

Preheat oven to 375. Combine all ingredients except bread sticks. Open bread sticks and split in half along perforation then take that half and place it alongside the other half so that you have one long rectangle of breadsticks. Do the same with the other package so that you have two rectangles to fill. Place half of the filling along each rectangle then pinch to seal. Place seal side down on cookie sheet. Bake 25-28 minutes until brown.
My kids love this recipe even though it has broccoli in it. I chop the broccoli very small.

Turkey Burgers
Oven Fries

Corn Chowder
Grilled Cheese

Apple and Onion Pot Roast
3 lb. boneless beef roast, cut in half
1 C. water
1 t. seasoning salt
1/2 t. soy sauce
1/2 t. Worcestershire sauce
1/4 t. garlic powder
1 large apple, quartered
1 large onion, sliced

Brown roast on all sides and transfer to slow cooker. Add water to skillet to loosen browned bits. Pour over roast. Sprinkle with seasoning salt, soy sauce, Worcestershire and garlic powder. Top with apple and onion. Cover and cook for 5-6 hours. Remove roast and onion. Discard apple. Let stand 15 minutes. To make gravy combine 2 T. cornstarch into 2 T. water. Pour juices from roast into saucepan and simmer until reduced to about 2 C. Stir cornstarch mixture into juice and bring to a boil. Cook and stir until thickened.
Mashed Potatoes

Chicken Quesadillas
Mexican Rice


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