week of January 2, 2012

Mon - Minestrone Soup
Tue - Tator Tot Casserole
Wed - Chicken Creole with Chilli Cream Sauce (Campbell's recipe) http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=30&ref=%2fSearchRecipesResult.aspx%3fq%3dchicken%2bcreole%26filter%3d
Thur - Sausage Peppers and Potatoes
Fri - Pizzas http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4/index.html

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

tator tot casserole

1 can of condensed cream of mushroom soup

1 bag of tator tots

1 lb ground beef

2 cups shredded cheddar cheese

salt and pepper

1. Crisp tots in oven on a cookie sheet at 425F for 10 minutes. Brown and drain ground beef.

2. Layer 1/2 the tots, 1/2 the soup, 1/2 beef and then 1/2 the cheese in a 2 quart casserole dish. Sprinkle with salt and pepper. Repeat. Bake at 350F until warm in center, about 30 minutes.

Sausage, Peppers and Potatoes Dinner

1 lb Italian Sausage

1 green bell pepper, chopped

1 red bell pepper, chopped

1 onion, chopped

4 medium potatoes, cubed

In a large non-stick skillet, cook ingredients together on medium heat until sausage is cooked through and potatoes are tender. Add salt and pepper to taste. Serve hot with crusty bread.