Hello Everyone! Sorry I didn't post a menu last week. I think I needed a little break. So, here's a new menu for the week. Hope ya'll had a great week and are looking forward to the weekend. Sunday is my mom's birthday, so we will be having a small luncheon at my house after church for her. She will be a young 76, (sorry mom). She doesn't like to reveal her age, because she doesn't look it!
I wanted to tell ya'll of some cool websites I have found to help you with your meal planning. Some of these sites have a service charge for their meal planning, but I have found sound nice Menu Calendar downloads to share. One is http://thefamilyhomestead.com/. The other is http://theorganizedhome.com/ Both are interesting sites about family meal planning and organizing your home. In the organizing your home, go to the Top Stories and read the article on Menu Planning: Save Time in the Kitchen. The family homestead site has a menu calendar you can print out for the whole month, if you like to really plan ahead. So, check them out!
Sunday Monday Tuesday Wednesday Thursday Friday
Tortilla Slow-Cooker Left- Easy Grilled Talipia
Soup Meatloaf Overs Stroganoff Cheese Twice Baked
8 Corn Tortillas
1 can (14-1/2 oz) Whole tomatoes, undrained 1/4 tsp sugar
1 cup diced onion, medium size 1 whole chicken, cooked and boned
1 clove garlic, finely chopped Broth from chicken w/strained
2 Tbsp chopped cilantro (optional) 8 oz shredded colby-jack cheese
1 Tbsp lime juice 2 medium avocados
1 tsp comino (cumin)
Heat oven to 350 degrees. Lightly spray 2 baking sheets with cooking spray. Stack and cut tortillas into 1/2 inch strips. Place in a single layer on sheets. Lightly spray tortillas strips with cooking spray. Bake 20-25 minutes until crisp. Set aside.
Place tomatoes, inion, garlic, cilantro, lime juice, cumin and sugar in blender. Blend until chunky. Place in large cooking pot, add broth (from chicken) and bring to a boil. Reduce heat and simmer for 5 minutes. Add boned and chopped chicken. Simmer and additional 10 minutes. Season to taste.
To serve: Top with tortilla strips, cheese and avocadoes
Slow-Cooker Mexican Meatloaf: (this is a new recipe I'm trying)
1 eggs, slightly beaten 1 pkg of Corn or Flour Tortillas
1 jar roasted red peppers
3/4 cup crushed tortillas chips
1 medium onion, finely chopped
1cloves garlic, minced
1 tsp grd cumin
1 tsp chili power
1 lb. ground beef
1 cup frozen whole kernal corn
1 tsp salt
In a large bowl, combine egg, 1/2 cup of the roasted peppers, chopped, crushed tortilla chips, onion, garlic, cumin, chili powder, salt and pepper. Add beef and corn; mix well. Shape mixture into a round loaf or oblong loaf to fit the slow-cooker.
Crisscross three 18 inch strips of foil, Place meat loaf in center of strips. Bring up foil strips to lift and transfer meat to slow cooker. Cover; cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
Using foil strips, carefully lift out meatloaf and place on cutting board. Sprinkle with cheese and service with tortillas (corn or flour). Top with salsa, avocado, and lime wedges.
Easy Stroganoff: ( I use to make this recipe when my kids were younger, they loved it)
1 lb ground beef
1 medium onion, chopped
2 tsp all-purpose flour
1/2 tsp garlic salt
1/4 tsp pepper
1 can sliced mushrooms, drained (optional)
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (8 oz) carton sour cream
Hot cooked Noodles
Cook beef and onion in a large skillet until meat is browned; stirring to crumble meat; drain. Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup and mushrooms. Simmer 10 minutes, stirring occassionally. Add sour cream, and heat thoroughly. Serve over noodles. Yields 4 servings
Twice Baked Potatoes:
Cook your potatoes either in the oven, or microwave. When the are done, cut in two and scoop out the insides. Place scooped out potato in a medium bowl and add cheese, butter, sour cream and chives. Mix well. Place mixture back into the potato shells. Top with cheese and place in the oven or microwave to melt cheese. Serve with additional butter and sour cream.
You can use any type of fish, we like talipia.
2 T Olive oil
4 talipia fish
1 T Season-all
1 small lemon
4 t butter
In a large skillet add the olive oil. Add talipia, add season-all to both sides of fish. Squeese the juice of one lemon into skillet and over fish. Add the butter to tops of fish, cover and simmer for 8 to 10 minutes. Flip fish over and cover and cook and additional 8 to 10 minutes.
Serve over hot rice or with a small side salad.
Enjoy your week! Until next time.... Dee Dee
Are we ready for Fiesta!!!! I thought a nice cheery picture would brighten your day!!!
This photo was taken during Fiesta and is some if my cousin's beautiful floral work and display! He is very talented. If anyone needs an excellent florist or event decorator in San Antonio, let me know!