Saturday, June 27, 2009

Menu for next week

Wow its hard to believe its almost the fourth of July! I have been keeping busy with my revolving door of daycare kids and taking Zach to the wading pool. I have a pretty good tan this year despite my efforts to stay out of the sun. The temperature has been almost a hundred everyday, and we are doing everything we can to stay cool. I have been making lots of juice Popsicles, and buying ice cream bars when they are on sale.
Here is the menu for week, enjoy. Evie

Sunday: (If you have not noticed, this our grill out night)
Grilled hot dogs
Grilled pork steaks
Grilled zucchini
Potato salad

Crock pot lemon chicken
steamed broccoli

1 cup long grain converted white rice
1 small onion, diced
2 Tbsp. olive oil
8 cloves garlic, peeled and smashed
1/2 cup dry white wine
1/2 cup water
1 cup fresh lemon juice
1 dash Tabasco sauce
6 bone-in chicken breasts, with skin removed
salt and pepper to taste

Put first eight ingredients in slow cooker. Stir. Place chicken breasts on top. Season with salt and pepper. Cover and cook on low 5-6 hours.

Chicken and veggie quesadillas
re fried beans

Use leftover grilled zucchini and chicken

Slice and cook onions in frying pan until caramelized, mix with leftovers to make quesadilla filling.

Breakfast for dinner

Cheesy scrambled eggs
sausage patties

Beef Stroganoff
snow peas

1 1/2 pounds round steak, cut into thin strips
1 teaspoon salt
1/8 teaspoon pepper
1 large onion, sliced
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1 tablespoon ketchup
2 tablespoon dry white wine
4 to 8 ounces fresh sliced mushrooms, lightly sauteed in butter
1/3 cup flour
1 cup sour cream

Sprinkle steak strips with salt and pepper; place in the bottom of crock pot with the sliced onion. Mix garlic powder, Worcestershire sauce, bouillon and ketchup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn to high and add sauteed mushrooms. Dissolve flour in a small amount of cold water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn slow cooker off. Serve with hot cooked egg noodles.

Cabbage and brats

1/2 of a 2-lb. napa cabbage, cut into 4 wedges, leaving the core
6 cooked, smoked bratwurst links, halved diagonally
2 small apples, cored and cut in wedges
2 Tbsp. Dijon-style mustard
1/2 cup dairy sour cream
1 Tbsp. fresh sage minced

In large skillet cook cabbage in 1 Tbsp. hot olive oil over medium heat 8 minutes or until tender. Cook bratwurst and apples in 1 Tbsp. hot olive oil 2 minutes. In a small bowl whisk 1/4 cup water and mustard; add to Dutch oven. Bring to boiling; reduce heat. Cover. Simmer 4 to 6 minutes or until apples are tender, stirring occasionally. Meanwhile, in small bowl combine sour cream and sage; whisk in cooking juices, Use slotted spoon to transfer cabbage, bratwurst, and apples to bowls. Serve sour cream mixture over bratwurst.

Hope everyone has a great week.

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