Friday, January 29, 2010

Menu for the week of Jan 31st thru Feb 6th

Hello Chickadee's!  I am posting my menu a little earlier than usual, one, because I need to grocery shop tomorrow (Saturday) and two, well....I'm just prepared!  Remember, I only do a supper menu because I feel most women would like a little help with some ideas for supper!  I know I do!  And...makes your grocery shopping easier if you know what you're going to make!  Some of my menu's are for 2 people, but most fit a small family of 4 to 6 people.  So if you need to improvise for a large bunch, please do so.  These are just ideas to help out us cooks.  Whether you're a male or female cook in the family, to me doesn't really matter.  As long as you've got some good ideas and can plan. 

I must tell you where all this planning for meals came from.  In my earlier years of working, I worked for the Home Economics Department at Sam Houston State University in Huntsville, Tx.  The professors would have me type up a meal plan for a particular class for the week and this would be put into place in the kitchens of the department.  So, I've tried to continue these ideas that I have aquired from this experience.  So, I'm passing this idea on to you. So ... here's our menu.

Sunday, Jan 31st:  Chicken Fajitas with avacado and spanish rice  (Serves 6-8) depending on your meat pkg.

I purchase the chicken or beef fajita package from your local grocery store. Already prepared with the spices you need.  
1 pkg of Flour Tortillas
1 to 2 Ripe Avocados
1/2 cup chopped onion
1 cup shredded cheese (sharp, colby, or mixture) whatever you like
2 cups lettuce, chopped
1 lemon

Cook your fajita's on the stove until done. Slice your avocados into bite-size pieces. Cut up your lemon.
Heat the flour tortillas and put in a tortilla warmer if you have it. If not, place in a towel to keep warm.

Spanish Rice:  This recipe is from my grandmother (the orignal San Antonio Rose).

1 Cup Rice
1/2 chopped Tomato
2 cups water
pinch of salt
1/2 tsp oil (I use canola oil)

In a large skillet, add the oil and rice.  Heat over medium heat until rice is white to slightly browned.  Add your tomato and salt and saute a little.  Add water and heat until low boil, cover; cook for 20 minutes on low heat. 

Serve your fajitas with the warm tortillas, chicken or beef. Garnish with onion, cheese, avocado and top with juice of your lemon.  

Monday:  Feb 1st

Cream of Broccoli Soup with grilled Cheese Sandwiches  (soup makes 8 cups)

2 (10 oz) pkgs Frozen Chopped Broccoli
2 (10 3/4 oz) cans Creak of Mushroom Soup (undiluted)
2 2/3 c Milk
3 T Butter or Margarine
1/4 tsp Taggaron (chopped)
Dash of Pepper

Cook Broccoli; drain.  Add remaining ingredients and cook over low heat until thoroughly heated. 

Serve with your usual Grilled Cheese Sandwich or Panni

Tuesday: Feb 2nd and Wednesday Feb 3rd

Enchilada Casserole  (Serves 4) Bake at 350 degrees for 15-20 minutes

1 lb ground beef
12 corn tortillas
Monterrey jack and longhorn cheese (2 cups)
Enchilada Sauce (1 can)
1/2 c Onion
Brown meast, drain.  Heat oil in skillet, soften tortillas.  Please 4 tortillas in bottom of casserole dish.  Layer with meat, 1 c cheese and onion until all tortillas are used.  Cover with sauce and top with remaining 1/2 cheese. 

Can be served with a small side salad

Thursday; Feb 4th  and Friday; Feb 5th
Baked Ziti  (serves 8)

1 16 oz Pkg Ziti (Noodles)
2 tsp Olive Oil
1 28oz jar Pasta Sauce
1 can Italian tomatoes (pureed)
1 egg
1 c Ricotta Cheese or Small Curd cottage cheese
1/4 c Grated Parmesan Cheese
6 oz Mozarella Cheese (shredded)

Preheat oven to 350 degrees.  Cook pasta according to pkg directions.  Combine pasta and oil in large bowl. Toss lightly.  Grease a large baking dish (9x13").  Add pasta sauce and Italian tomatos to pasta in bowl, mix well.  Spread 1/2 of pasta mixture in baking dish.  Mix egg in ricotta and parmesan together in a medium bowl; spread over pasta.  Sprinkle half of mozarella over top.  Spread remaining pasta over top; sprinkle with remaining mozarella.  Bake for 20 minutes.

Serve with small salad and garlic bread. 


Until next week!  As Julia Childs would say...Bon Apetite!

Dee Dee Rose