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
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 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