Cindy's Weekly Menu 4/28 - 5/2

Hi everyone! Here's my menu for the week!! Hope you all have a wonderful week!

Monday - Sausage-Potatoe Hash (from Tara's menu)....read review on her post.

Tuesday - Meatloaf, mac & cheese, green beans, salad and rolls

Wednesday - Oven baked chicken & gravy (we LOVE this one, it'll be a weekly one for awhile), rice, broccoli & carrots, salad, rolls

Thursday - Pork ribs....don't know about the sides yet, it'll come to me!!

Friday - Crock pot hearty stew!!!


TARA!! Here's my sausage/potato recipe:

2 links of sausage
2 cups of milk
1 can cream of mushroom soup
3/4 medium potatoes
few sprinkles of garlic powder

Mix all together in 9x13 baking dish and bake on 375° for about 90 minutes. Will thicken into a gravy! This is yummy!!!!!!!! Only thing, can't remember if I cover it or not while it's cooking! LOL! I'll get back to you on this one!

Taste Test Results - Week 7

Well, the results are in for the Honey Lime Chicken Enchiladas! They were awesome!!! They have a very unique flavor. This has definitely made our "keeper" list for sure!!! The only change I would make would be to halve the honey - it was a little too sweet with 6 Tbsp. I think 3 would be just perfect!!! Oh yeah, we also used corn tortillas, since we like those best. Thanks to Brittany , over at The Sisters' Cafe, for an awesome recipe!!! There are many more recipes on their site that I can't wait to try!!!

photo source: The Sisters' Cafe

Baked Potatoes

I hunted and have used this recipe many times....you can never go wrong, this is my most favorite way to make a baked potato!!!!! Check it out, you won't be disappointed!!!!

Don't know what to do with those rotten bananas??

Make BANANA CAKE!!!!!!!

This is the most awesome recipe and it's so easy....I rarely have leftovers!!

1 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups sugar
2 eggs
1/2 cup butter
2 ripe bananas, mashed
4 heaping tbsp sour cream
1 tbsp vanilla

Mix all ingredients together, then bake for about an hour at 350°. After cake is done, sprinkle with powdered sugar. (I rarely do this, it's wonderful without it!!) Bake in an 8x8 pan.

Tara's Menu 4-20/5-3

I went ahead and made my menu for the next two weeks. So, here ya go!
Sunday: Spaghetti with garlic bread
Monday: Tuna helper
Tuesday: Garlic and Beef Enchiladas (Kathy and her family liked this one so I though I'd give it a try.)
Wednesday: Crock pot Cube steaks with gravy, rice, and a veggie
Thursday: Chicken pot pie
Friday: eat out at Willie's
Saturday: Grilled chicken with baked potatoes and veggies
Sunday: Chicken tacos with beans and rice
Monday: Hot dogs with chili and cheese ( and of course don't forget the Frito's!)
Tuesday: Smoked Sausage Potato Hash
Wednesday: Luby's (kids eat free!!)
Thursday: Meat loaf with mashed potatoes and veggie
Friday: You know it...Willie's
Saturday: Chicken Enchiladas
Sunday: Slow cooker Pepper steak with rice
Everyone have a great next two weeks and Happy cooking!
God Bless!!

Cindy's Menu 4/15 - ?

I have no idea what 'week' this is....LOL...I'm doing good to actually make a menu! My husband has been out of town a lot lately and well, it's just been easier to just pick something up or grab anything we have in the freezer and throw it together....I've decided to be somewhat organized this week....wonder how long this will last??!?! heehee!!
Tuesday: Baked chicken, mashed potatoes, broccoli with carrots and rolls
Wednesday: Burger Bites, french fries and some sort of fruit/veggie
Thursday: Taco Ring with all the trimmings
Friday: Kathy's Cube Steak with Gravy (crockpot) -- i STILL haven't made this...UGH! and the sides with come later....probably some more tators, rolls, etc.....
Saturday: our free for all day!
Sunday: Either Chicken enchiladas or fajitas (depends on that great Texas weather)!!

Okay, now I'm off to the store to get all of these ingredients!! Have a super week!! Get those TAXES out....today is the DAY!!!!!!

Kathy's menu - week 20

Monday - take-out night (gymnastics)

Tuesday - Taste-testing... Honey Lime Chicken Enchiladas, Spanish rice, beans

Wednesday - Garlic Shrimp, Asparagus, Couscous, "Macaroni Grill" Bread

Thursday - Chicken Strips, Green beans, Mashed Potatoes, Rolls

Friday -Texas Beef Brisket, All Day Mac-n-Cheese, Ranch Style Beans, Fried Okra, Beer Bread

Saturday - Chicken Curry in a Hurry and Homemade Roti Bread

Sunday - Southwestern Stuffed Peppers, Borracho Beans, Tortillas

Taste Test Results - Week 6

Well, the results are in for the Chicken and Bacon Shish Kabobs and the Garlic Beef Enchiladas! We gave both meals 4 1/2 stars! Both are definitely worth your time to try!!! Both meals made our "keepers" list! We will definitely be making both meals again! Let me know how you like them if you ever get around to making them. You won't be sorry, if you do!!! :o)

Tara's Menu 4/5 - 4/15

Long time, no hear! I've been really lazy lately, so here's to a new week! I've got a few new recipes. The Fish cakes we've already tried and it was a big hit at my house. The other two new ones are Snapper with Chipotle Butter and Spicy Honey Brushed Chicken Thighs. We have not tried these yet but I'll let you know how they are after I make them! Have a great week!

Saturday- Mama Nise's Spaghetti
Sunday- Turkey burgers
Monday- Tuna Helper
Tuesday- Beef and Bean Chimichangas with spanish rice and black beans
Wednesday- Baked Snapper with Chipotle Butter with asparagus and rice pilaf
Thursday- Pizza (Bunko night)
Friday- Willies (our night to eat out)
Saturday- Fish cakes with corn and garlic mashed potatoes (the only thing I did differently from this recipe was that I did not add the pickle relish...sounded gross to me! I did add an egg white, a little bit of Dijon mustard, some Old Bay seasoning and about 1/4 cup of finely chopped red onion.)
Sunday- Spicy Honey Brushed Chicken Thighs with potato wedges and a salad
Monday- Chili cheese hot dogs with Fritos
Tuesday- Pork Chops, Cabbage, and Apples (not sure what my sides are yet....Any ideas???)
That's it for now. Hopefully I will not take so long to write my next post!!??

Our Breakfast this morning...

Tortilla Española
(Spanish Omelette)

4 slices of bacon
2 potatoes, peeled and sliced or chopped
1/2 large onion, chopped
4 garlic cloves, chopped
4 eggs
1/4 tsp. Spanish seasoning
salt and pepper to taste

Cook your bacon, and set aside. Use the bacon grease to cook your potatoes, add your salt and pepper. Once the potatoes are half way done, add your onion and garlic and continue to cook until done. If you have too much bacon grease leftover, drain off and reserve. Beat together the eggs and Spanish seasoning and add to your nonstick pan. Crumble your bacon slices and add to the omelette, so it can blend in. Cook over medium heat, without stirring until bottom begins to brown. Get a large plate and cover over the omellete, then flip onto the plate, then slide back into the pan so the other side can set up.


This meal was sooo good! You can eat it for breakfast, lunch or dinner! You can add whatever ingredients you desire (bell pepper, peppers, ham, etc...) but remember that this omelette isn't as much about the eggs - the star of this show is the potatoes!!! Serve however you desire - in wedges, squares, in a sandwich, or with toast. You just can't go wrong with this dish!!!

(I don't know why this photo turned out so dark - it really didn't burn!)

This looks sooo good!!!

I can't wait to try this! If any of you beat me to the punch - let me know how it turns out!!!

Pineapple Chicken Salad Pitas
(photo and recipe from Cooking Light)

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer.

Ingredients

2 1/2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup light mayonnaise
1/4 cup finely chopped green onions
1/4 cup plain fat-free yogurt
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, drained
4 (6-inch) whole wheat pitas, each cut in half
8 Romaine lettuce leaves

Preparation

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Yield

4 servings (serving size: 2 stuffed pita halves)