Week of Jan 26th 2009

We have already had a change to this weeks Menu. Monday my Father in law offered to make a meat loaf while he and my Mother in law were babysitting for us. So We will now move Chicken Tacos to next Monday. Thursday night we were invited to dinner by the Doctor Riz works with so No leftover night this week...

Monday's - chicken Tacos

Chicken Tacos

Martha Stewart Chili-Chicken Tacos

Served with all the Fixings

We like
Lettuce
Chopped Tomato
Chopped white Onion
Shredded Cheddar Cheese
Sour Cream
When Avocados are in season Guacamole
Soft and Hard shell Taco Shells

This is a great meal to make extra of and freeze for a future dinner...

Cinnamon Crisps

Cut 3 or 4 small flower tortillas into triangles place on baking sheet and spray with butter flavor cooking spray or spray butter. Sprinkle with Cinnamon sugar and bake in the oven for a few min until crisp.

These are also good if you sprinkle them with Chili powder or and spice combo you like for a dipping chip.

Tuesday's - Shepherd's pie Kind of...

2 frozen deep dish pie shells
2 Lb's lean ground beef, browned
1 cup beef or brown gravy
1 large onion chopped and sauteed in a bit of Olive Oil
two large cans of whole kernel corn
Mashed Potatoes to cover the top of both pies I make instant and do a whole box since my daughter loves them they never go to waste.
Shredded Cheddar Cheese for the top of the Potato.

I brown the onion and then the ground beef adding salt and pepper to taste. Drain the fat off and add in the beef gravy mix through. Pour half of this mixture into each pie shell and top with the corn and the mashed potatoes and Cheddar cheese. Bake in a preheated 350 degree oven for 45 min.

This is a great recipe because you can adjust this recipe to your taste adding or substituting anything. The baking time will also depend on your oven but you want the crust to cook and the cheese not to burn so I found that 45 min works best for me.

I always make 2 of these because that is how the shells come and it freezes great for a future meal.

Wednesday Italian Dressing Chicken

1 whole chicken cut up
1 bottle of Italian dressing ( I like whatever is on sale for this but nothing fancy)

Place chicken in a baking dish pour dressing over the chicken cover with foil and bake in a preheated 400 degree oven for 1 hour then remove the foil and brown the top for about an other 30 min. Serve with white rice and a veggie.. easy Peasy and Yummy...

Thursday - Left over smorgasbord night

Friday Ham and Cheese Casserole

1 Lb of small shaped past ( I like shells or spirals for this one)
1/2 block Valletta diced small
1 can of diced or stewed tomatoes unrestrained (they can be seasoned however you like we like Italian )
1 1/2 cups of diced ham
1 bag of frozen mixed veggies ( I like just plain broccoli cauliflower carrots blend for this but any kind you like is fine)
Bread crumbs

Boil pasta, place frozen veggie colander when past is done pour over the veggies and then toss both of these with the diced ham, cheese tomatoes. I add black pepper to this too. toss well to coat and then put it all in a baking dish top with bread crumbs. Bake in a preheated 350 degree oven for 45 min until hot and bubbly.

This is a good freeze a head meal and is really good for left overs..

Saturday - Thai Red Chicken Curry

Martha- Spicy-Coconut-Chicken casserole

Server this with rice and a salad.

Coconut Rice Pudding
from Epicurious.com