Monday
Dinner:
Tuna Casserole with a side of green veggies
Ingredients:
Tuna Cassarole
2 cups macaroni
1 can Campbell's Cream of Celery Soup
1 can tuna
1 small package cream cheese
½ teaspoon garlic
½ teaspoon dry mustard
¼ cup milk
1 small onion, chopped
¼ cup grape nuts
2 Tablespoons butter
1 can Campbell's Cream of Celery Soup
1 can tuna
1 small package cream cheese
½ teaspoon garlic
½ teaspoon dry mustard
¼ cup milk
1 small onion, chopped
¼ cup grape nuts
2 Tablespoons butter
Directions:
1. Cook macaroni per package directions.
2. In casserole dish mix cream of celery, softened cream cheese, milk until smooth.
3. Add tuna, garlic, dry mustard and onion. Stir in cooked macaroni.
4. Melt butter and mix grape nuts into the butter. Spread mixture over top of casserole.
5. Bake in 375 degree oven for 45 minutes.
2. In casserole dish mix cream of celery, softened cream cheese, milk until smooth.
3. Add tuna, garlic, dry mustard and onion. Stir in cooked macaroni.
4. Melt butter and mix grape nuts into the butter. Spread mixture over top of casserole.
5. Bake in 375 degree oven for 45 minutes.
Tuesday
Dinner:
BAKED PESTO CHICKEN
ANGEL HAIR PASTA WITH HERBS
FRENCH BREAD
ANGEL HAIR PASTA WITH HERBS
FRENCH BREAD
Baked Pesto Chicken Ingredients:
4 boneless skinless chicken breasts
½ cup basil pesto
2 plum tomatoes
shredded mozzarella cheese
½ cup basil pesto
2 plum tomatoes
shredded mozzarella cheese
Directions:
1. Preheat oven to 400 degrees F. Cover cookie sheet with foil.
2. Put pesto and chicken in bowl. Toss until chicken is covered.
3. Bake for 20-25 minutes.
4. Place slices of tomato on top of chicken and sprinkle with cheese.
5. Bake another 3-5 minutes.
6. Serve with a box of angel hair pasta and herbs and French bread.
2. Put pesto and chicken in bowl. Toss until chicken is covered.
3. Bake for 20-25 minutes.
4. Place slices of tomato on top of chicken and sprinkle with cheese.
5. Bake another 3-5 minutes.
6. Serve with a box of angel hair pasta and herbs and French bread.
Wednesday
Dinner:
CHILI COKE ROAST
MASHED POTATOES
GARLIC GREEN BEANS
MASHED POTATOES
GARLIC GREEN BEANS
Chili Coke Roast Ingredients:
1 beef roast, 3-4 lbs.
1 can Coca-Cola
1 package onion soup mix
1 bottle chili sauce
1 can Coca-Cola
1 package onion soup mix
1 bottle chili sauce
Directions:
1. Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast.
2. The meat will flake apart when done. Serve over mashed potatoes.
2. The meat will flake apart when done. Serve over mashed potatoes.
Garlic Green Beans Ingredients:
2 cans regular green beans, drained
1 teaspoon garlic powder
2 Tablespoons butter
1 teaspoon garlic powder
2 Tablespoons butter
Directions:
1. Heat green beans in saucepan with garlic powder and butter.
Thursday
Dinner:
BACON AND CHEESE QUICHE
HOME FRIED POTATOES
HOME FRIED POTATOES
Bacon and Cheese Quiche Ingredients:
1 9-inch pie crust, unbaked
1 Tablespoon butter
12 bacon slices, crumbled
1 bag Italian blend shredded cheese (or mozzarella cheese)
4 eggs
2 cup heavy cream
¾ teaspoon salt
1 Tablespoon butter
12 bacon slices, crumbled
1 bag Italian blend shredded cheese (or mozzarella cheese)
4 eggs
2 cup heavy cream
¾ teaspoon salt
Directions:
1. Preheat oven to 425 degrees F. Spread crust into pie plate or quiche plate.
2. Spread crust with butter. Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients. Pour into crust.
4. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 minutes.
2. Spread crust with butter. Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients. Pour into crust.
4. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 minutes.
Home Fried Potatoes Ingredients:
4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat.
3. Add onion and green pepper. Cook, stirring often, until soft (about 5 minutes).
4. Transfer to a plate and set aside.
5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high.
6. Add potato cubes, salt, paprika and black pepper.
7. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
8. Stir in the onions, green peppers and parsley and cook for another minute.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat.
3. Add onion and green pepper. Cook, stirring often, until soft (about 5 minutes).
4. Transfer to a plate and set aside.
5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high.
6. Add potato cubes, salt, paprika and black pepper.
7. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
8. Stir in the onions, green peppers and parsley and cook for another minute.
Friday
Dinner:
HONEY PECAN PORK CHOPS
BAKED SWEET POTATOES
BUTTERED BROCCOLI
BAKED SWEET POTATOES
BUTTERED BROCCOLI
Honey Pecan Pork Chops:
1 ¼ pounds boneless pork loin, pounded thin
½ cup all-purpose flour for coating
salt and pepper to taste
2 Tablespoons butter
¼ cup honey
¼ cup chopped pecans
½ cup all-purpose flour for coating
salt and pepper to taste
2 Tablespoons butter
¼ cup honey
¼ cup chopped pecans
Directions:
1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
4. Pour sauce over cutlets. Serve with fresh baked sweet potatoes and buttered broccoli.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
4. Pour sauce over cutlets. Serve with fresh baked sweet potatoes and buttered broccoli.
Saturday
Dinner: Eat out
Sunday
Dinner:
BUBBLE PIZZA
Ingredients:
1 ½ lb. ground beef
1 jar pizza sauce
2 tubes refrigerator biscuits
1 ½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 jar pizza sauce
2 tubes refrigerator biscuits
1 ½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions:
1. Brown the beef in a skillet and drain.
2. Stir pizza sauce into browned hamburger and simmer until heated through.
3. Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
4. Bake uncovered at 400 degrees F for 20 minutes.
5. Sprinkle with cheeses and bake 5-10 more minutes.
2. Stir pizza sauce into browned hamburger and simmer until heated through.
3. Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
4. Bake uncovered at 400 degrees F for 20 minutes.
5. Sprinkle with cheeses and bake 5-10 more minutes.
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