Late Menu

Sorry folks the menu is late this week due to being so busy!
Since Sunday has already passed I will just start with tonights menu.
Monday:
Indian style beef:
1 beef stew meat
1 can diced tomatoes
1 green pepper diced
2 cloves crushed garlic
1 tablespoon dried minced onion
1 can 12oz indian masala sauce
1 dash garam masala
steamed rice

Place lb of stew meat, onions, garlic, pepper and tomatoes into crock pot. Cook on high one hour. switch to low, cook 6-8 hours. Add masala suace and garam masala after about 4 hours of cooking stir well. Serve over hot steamed basmati rice.

Fat Tuesday:
Jambalaya (I know you just had a rice and tomatoey dish but it is fat Tuesday..you have to have jambalaya!)
2 cups rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

Cook rice. Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Wednesday:
Breakfast for dinner!
Pancakes
bacon
eggs
This is Zach's favorite dinner.

Thursday:
Maria's favorite!
Sour cream chicken thighs
8 chicken thighs
1 tablespoon vegetable oil
1 pinch ground black pepper
1 pinch salt
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1/2 cup milk
1 tablespoon lemon juice
1 teaspoon dried dill weed

Brown chicken in oil over medium heat. Place in a 9 x 13 inch greased baking dish. Sprinkle with salt, pepper, and paprika to taste.
Combine mushroom soup, onion soup mix, sour cream, lemon juice, milk and dill weed. Pour over chicken.
Bake at 350 degrees for one hour, or until chicken is tender and sauce is brown.

Friday:
Pizza night
make homemade pizza

Saturday:
Mom's yummy chicken
steamed green beans
buttered egg noodles

6 boneless skinless chicken breasts
2 TBLSP dried rosemary
balsamic vinegar
olive oil
salt and pepper
2 tsp minced garlic

Put olive oil in non-stick pan, and bring up to medium heat. Salt and pepper both sides of chicken. Place chicken in pan, sprinkle with balsamic vinegar about 1 tsp per piece, sprinkle with rosemary and garlic. Place lid on pan and cook for about 20 minutes, turning occasionally. Serve over buttered egg noodles and with steamed green beans.