Back from the flu!

OMG! We were so sick. We had what I think is the flu. YUK! I will spare you the specific details. I used a bottle of bleach today just cleaning. Here is a super bounce back menu, it all about the comfort this week!

Monday:
Ham and cheesy pasta
steamed broccoli

1 T butter
1 T flour
1 cup low fat milk
2 tsp dried parsley
1 tsp garlic powder
1 tsp lemon pepper seasoning
1/2 T dried minced onion
1/2 tsp dill powder
1/2 tsp each salt and pepper
1 cup reduced fat sour cream
2 cups cubed cooked ham
8 oz Mexican cheese blend
1/4 cup shredded Parmesan cheese
16 oz cooked pasta (I am using Penne)

Cook and drain pasta. In pot, melt butter and add flour to make a rue. Add milk and spices. Brig to a boil and stir constantly until thickened. Remove from heat and add sour cream. Add ham and pasta, blend. Add cheeses and stir. Serve.

Tuesday:
Greek style chicken burgers
oven baked fries
raw veggies and tzaziki dip

Burgers:
1 lb ground chicken
1 teaspoon lemon juice
1/2 teaspoon oregano
1/2 teaspoon basil
2 green onions, chopped
1 clove garlic, minced
1 tablespoon kalamata olives
1 teaspoon brine from olives
1/4 cup feta cheese, crumbled
pinch of black pepper

In a bowl, put the ground chicken and add in lemon juice, oregano, basil, olives, green onions, garlic, olive brine, feta cheese and black pepper. Using your hands, mix everything into the meat, making sure everything is mixed throughout the meat. Wrap with plastic wrap and place in the fridge for about 15 - 20 minutes. Make into 4 patties and cook over medium heat about 10 minutes on each side.

Sauce:
1 cucumber, peeled
1 cup Greek yogurt
1 clove garlic, minced
salt and pepper to taste

Using a cheese grater, grate the cucumber. Once grated, squeeze the extra liquid out of the cucumber and place in a bowl with the garlic. Put the yogurt into the bowl with the cucumber and mix together, seasoning with the salt and pepper.


Wednesday:
Slow cooker Swiss steak
steamed rice

1/4 cup all-purpose flour
salt and pepper, to taste
1 1/2 pound round steak, cut into small pieces
3 tablespoons vegetable oil
3 stalks celery, chopped
1 onion, chopped
1 clove garlic, finely chopped
3 carrots, grated
1 package (8 ounce size) button mushroom, sliced
2 cans (14.5 ounce size) diced tomatoes with juice
1/4 cup red wine
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste


In a bowl, mix the flour, salt, and pepper. Coat the round steak pieces in the flour mixture. Heat the oil in a skillet over medium heat, and saute the celery, onion, carrots and mushrooms about 5 minutes, until tender. Place in slow cooker.
Mix in the round steak pieces, and cook until lightly browned. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, red wine, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender. Serve over rice or pasta.

Thursday:
Oven Baked BBQ chicken
coleslaw
baked beans
good loaf of french bread

2 lbs mixed pieces dark meat(thighs and legs)
1 bottle of your favorite hickory BBQ sauce
1 medium onion sliced into rings

Cover your baking dish/cooking pan with foil. Place cut up onions in bottom of pan. Place chicken on top of onions. Cover liberally with sauce. Bake at 350 for about
40 minutes. Serve with fabulous sides, get the napkins out!

Friday:
Ground Pork Shepard's pie

4 large potatoes, peeled and cubed
2 T butter
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground pork
1/2 bag mixed veggies (4oz)
2 tablespoons all-purpose flour
1 tablespoon ketchup
1/4 tsp minced rosemary
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

Boil carrots and potatoes together. Mash, add 1T butter,1/4 cup cheese and salt and pepper. Cook onions, rosemary and pork together until pork is browned. Make a roux with the butter and flour. Add ketchup then broth. Stir until smooth. Mix veggies, gravy, and meat. Place in greased casserole dish. Top with mashed potato mixture and the rest of the cheese. Bake at 375 for about 20 minutes.