Thursday, November 6, 2008

Next Week's Menu

Sunday:
Steak (broiled)
Baked potatoes
salad
(We are having steaks because I got 3 T-bone steaks on sale for $7, a super bargain!)

Monday:
Tuna Noodle casserole
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
1 chicken bouillon cube
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons mashed up french fried onions
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees. Butter a medium baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk and chicken bouillon cube, continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with french fried onions, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Tuesday:
Chili Dogs
raw veggies
(I bought some organic turkey hot dogs from our co-op, at a great price, and split the case with a few other families)
I have some homemade chili in the freezer but canned is just fine.
We will be having some of our carrots from the garden and some organic celery sticks.

Wednesday:
(Remember that pesto you bought a few weeks ago? Now you get to use it up.)
Baked Pesto Salmon
steamed green beans
mac and cheese

Salmon:
Heat oven to 400 degrees. Line a baking dish with foil. Place one tablespoon of pesto onto each piece of salmon. Bake about 12 to 16 minutes until done.
Serve with mac and cheese (we like any Annie's variety)

Thursday:
Crock-pot Vegetarian Minestrone soup
Grilled cheese sandwiches

Soup:
6 cups vegetable broth
2 large carrots chopped
2 onions chopped
3 ribs of celery chopped
2 garlic cloves chopped
1 small zucchini diced
1 handful fresh greens chopped (kale, spinach, or the like) may sub. frozen
1/2 cup dry barley
1 can chick peas
1 can red kidney beans
1 tablespoon parsley
1/2 tsp dried thyme
1 tsp dried oregano
28 oz can of plum/Italian tomatoes
1/4 tsp black pepper
1/2 cup of penne pasta
Toss everything into crock pot, cook on low 6-8 hours, putting pasta in last 1/2 hour of cooking. Serve with yummy grilled cheese sandwiches. Freeze leftover soup for lunches. :)

Friday
Stir-fried Cashew chicken and rice
2 teaspoons canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped ginger root
2 cups fresh broccoli florets
1 cup chicken broth
1/8 teaspoon crushed red pepper flakes
2 frozen sugar snap peas
3 tablespoons soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 medium green onions, sliced (2 tablespoons)
1/4 cup salted roasted cashew halves and pieces

Saute chicken in oil for about 5 minutes or until no longer pink.
Steam broccoli in microwave for 3 minutes or until crisp tender. Place in frying pan with peas, 1/2 cup broth, red pepper flakes, ginger, and chicken. Cook for 2 minutes.
In small bowl, mix remaining broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.

Saturday:
Tortilla Pie with black beans and corn

4-5 large flour tortillas
1 diced onion
2 cloves garlic minced
1 tsp ground cumin
2 cans black beans
1 can or 1 package frozen corn
1 small bunch green onions diced
3 cups shredded cheddar cheese

Preheat oven to 375. Heat oil in a pan, saute onion, garlic and cumin. Mix with the corn and black beans. Season with salt and pepper. Layer tortillas into deep round casserole dish or a springform pan. Layer with bean mixture topped with cheese. Bake for 25 minutes. Sprinkle with green onions, serve with sour cream and salsa.
Things are tight around here, but I think I can still make food that tstes good and is fairly cost efficient.

1 comment:

marites said...

cashew chicken on friday is making me drool. and, i'm not even hungry cause my tuna casserole and brownies were AWESOME!!, but, that should show you just how much i LOVE cashew chicken...mmmmmmmmm