½ cup packed brown sugar
½ cup ketchup
1 ½ lbs. lean ground beef
¾ cup milk
2 eggs
1 ½ teaspoon salt
¼ teaspoon pepper
1 small onion, chopped
¼ teaspoon ground ginger
¾ cup finely crushed saltine cracker crumbs (about 10 crackers)
Directions:1. Preheat oven to 350 degrees F. Lightly grease a 5 x 9 loaf pan.
2. Press the brown sugar into the bottom of pan and spread with ketchup.
3. In a mixing bowl thoroughly mix all remaining ingredients and shape into a loaf.
4. Place loaf on top of ketchup.
5. Bake in a preheated oven for 1 hour or until juices run clear.
6. Serve with mashed potatoes, buttered corn and brown-n-serve dinner rolls.
Showing posts with label menu planning monday. Show all posts
Showing posts with label menu planning monday. Show all posts
Monday, March 08, 2010
Kids Pork Chops
Ingredients:
8 medium sized pork chops
Salt and pepper to taste
1 cup catsup
1 cup Coca-Cola
Brown sugar for topping
Directions:1. Place pork chops in a baking pan. Season with salt and pepper to taste.
2. In a medium bowl, mix the catsup and Coca-Cola and pour over the pork chops.
3. Sprinkle with tops of each pork chop with brown sugar.
4. Bake uncovered in a 350 degree F oven for 1 hour or until the pork chops are tender.
8 medium sized pork chops
Salt and pepper to taste
1 cup catsup
1 cup Coca-Cola
Brown sugar for topping
Directions:1. Place pork chops in a baking pan. Season with salt and pepper to taste.
2. In a medium bowl, mix the catsup and Coca-Cola and pour over the pork chops.
3. Sprinkle with tops of each pork chop with brown sugar.
4. Bake uncovered in a 350 degree F oven for 1 hour or until the pork chops are tender.
Great Green Beans:
2 (15 ounce) cans green beans
1 cube beef bouillon cube
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 Tablespoon butter
1 pinch garlic pepper seasoning
Directions:
1. Drain the green beans, reserving 1/2 of the liquid.
2. Dissolve the bouillon cube in the reserved liquid.
3. Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter and garlic pepper seasoning to taste.
4. Simmer gently for 15 minutes.
5. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.
1 cube beef bouillon cube
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 Tablespoon butter
1 pinch garlic pepper seasoning
Directions:
1. Drain the green beans, reserving 1/2 of the liquid.
2. Dissolve the bouillon cube in the reserved liquid.
3. Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter and garlic pepper seasoning to taste.
4. Simmer gently for 15 minutes.
5. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.
BUTTER CHICKEN
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces
Directions:
1. Preheat oven to 375 degrees F. Place eggs and cracker crumbs in two separate shallow bowls.
2. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish.
5. Place pieces of butter around the chicken.
6. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces
Directions:
1. Preheat oven to 375 degrees F. Place eggs and cracker crumbs in two separate shallow bowls.
2. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish.
5. Place pieces of butter around the chicken.
6. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
Tuesday, February 23, 2010
Sweet & Savory Brisket
Ingredients:
large brisket
1 cup ketchup
1/2 cup grape jelly
1 pkg. onion soup mix
Combine ketchup, jelly and soup mix and spread over brisket in slow cooker. Cook on low 8-10 hours. Slice and serve with juices.
large brisket
1 cup ketchup
1/2 cup grape jelly
1 pkg. onion soup mix
Combine ketchup, jelly and soup mix and spread over brisket in slow cooker. Cook on low 8-10 hours. Slice and serve with juices.
CHICKEN-CHEESE ENCHILADAS
1 can Campbell's nacho cheese soup
1/2 c. milk
2 c. cooked chicken
1/2 c. salsa
1 tsp. chili powder
8 flour tortillas
In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chili powder and 2 tablespoons of soup mixture. Along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla, jelly-roll fashion, place seam side down in greased 3-quart oblong baking dish. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 degrees for 35 minutes or until hot and bubbling.
Top with any of the following: sour cream, black olives, salsa, guacamole, sliced green onions and (0r) shredded Cheddar cheese before serving.
1/2 c. milk
2 c. cooked chicken
1/2 c. salsa
1 tsp. chili powder
8 flour tortillas
In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chili powder and 2 tablespoons of soup mixture. Along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla, jelly-roll fashion, place seam side down in greased 3-quart oblong baking dish. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 degrees for 35 minutes or until hot and bubbling.
Top with any of the following: sour cream, black olives, salsa, guacamole, sliced green onions and (0r) shredded Cheddar cheese before serving.
Sticky Chicken
Ingredients:
• 1/2 cup balsamic vinegar
• 1/2 cup low sodium soy sauce
• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 Tbsp. honey
• 3 garlic cloves, minced
• 1 Tbsp. grated fresh ginger root
• 1/8 tsp. pepper
• 3-4 lbs. boneless, skinless chicken breasts
Preparation:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (170 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 8-10 minutes total. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8
• 1/2 cup balsamic vinegar
• 1/2 cup low sodium soy sauce
• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 Tbsp. honey
• 3 garlic cloves, minced
• 1 Tbsp. grated fresh ginger root
• 1/8 tsp. pepper
• 3-4 lbs. boneless, skinless chicken breasts
Preparation:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (170 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 8-10 minutes total. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8
Bacon Cheeseburger Roll-Ups Recipe
(image from Taste of Home)
Ingredients:
1 pound ground beef
6 bacon strips, diced
1/2 cup chopped onion
1 package (8 ounces) process cheese (Velveeta), cubed
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup ketchup
1/4 cup yellow mustard
Directions:
In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat.
Flatten each biscuit into a 5-in. circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet.
Bake at 400° for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups.
Yield: 8 servings.
Chicken Fettucini Alfredo
Ingredients:
1 pkg. fettucini (12 oz)
8 bacon strips, cut into 1 inch pieces
1 pound boneless chicken breast, cubed
2 cups sliced fresh muchrooms
8 green onions, sliced
1 garlic clove
1-1/2 cups half-and-half
1/2 cup shredded parmesan
1 tsp. paprika
1/2 tsp. ground pepper
1 pkg. fettucini (12 oz)
8 bacon strips, cut into 1 inch pieces
1 pound boneless chicken breast, cubed
2 cups sliced fresh muchrooms
8 green onions, sliced
1 garlic clove
1-1/2 cups half-and-half
1/2 cup shredded parmesan
1 tsp. paprika
1/2 tsp. ground pepper
- cook the fettucini according to pkg.
- cook bacon until crips, romve to paper towel and reserve 1-2 Tbsp. drippings. Saute chicken in drippings until no longer pink. Add mushrooms, green onions, & garlic; saute until mushrooms are tender
- stir in cream, chese, paprika & pepper. Reduce heat; simmer uncovered for 8-10 minutes. Stir in bacon.
- Serve over fettucini.
Monday, May 18, 2009
Menu Planning Monday
This weeks menu plans!!
Monday: Yum Yums! (sloppy joes), green beans, cheese puffs, chocolate cupcakes
Tuesday: Easy Lasagna, lettuce salad, garlic bread
Wednesday: Beef Enchiladas, taco rice, fried ice cream
Thursday: Pigs in a Blanket, chips, fruit
Friday (husbands birthday): Chicken kabobs, dutch apple pie
Saturday: Garden Club Sandwiches, cole slaw
Sunday: homemade pizza, brownies
Check out more Monday menu's at I'm an Organization Junkie!
Monday: Yum Yums! (sloppy joes), green beans, cheese puffs, chocolate cupcakes
Tuesday: Easy Lasagna, lettuce salad, garlic bread
Wednesday: Beef Enchiladas, taco rice, fried ice cream
Thursday: Pigs in a Blanket, chips, fruit
Friday (husbands birthday): Chicken kabobs, dutch apple pie
Saturday: Garden Club Sandwiches, cole slaw
Sunday: homemade pizza, brownies
Check out more Monday menu's at I'm an Organization Junkie!
Sunday, May 03, 2009
Menu Planning Monday
Here is what's on the menu for this week (May4th - May 10th):
Monday: Crock-pot Chicken Marsala
Tuesday: Salisbury Steak
Wednesday: Taco Roll
Thursday: breakfast sandwiches (pancake, sausage patty, egg and cheese sandwiches)
Friday: Tim's Choice
Saturday: grilling steak and hot dogs
Sunday: Sausage and Peppers
Join Laura's Menu Planning Monday at I’m an Organizing Junkie!!!
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