Week of Dec 16, 2012

Sun - Chicken Paprikash (Foodnetwork)
Mon - Lentil Soup with Beef (Giada deLaurentis)

Chipotle Corn Chili Bread Bake

Tue - Taco Skillet
Wed - Chili Corn Bread Bake (Pampered Chef)
Thur - Roasted Ginger Vegatable Stir Fry (Food Channel)
Fri - Grilled Cheese and Tomato Soup


Chicken Paprikash http://www.foodnetwork.com/recipes-and-cooking/5-weeknight-meals/pictures/index.html

Lentil Soup with Beef http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-with-beef-recipe/index.html

Taco Skillet

1  package Mexican Style Rice (such as Rice a Roni)

1  lb ground beef or turkey

2  tbsp margarine

2  cups water (amount specified by rice package)

1/2  cup Mexi corn

1 can diced tomatoes, with liquid

1 can black beans, drained (optional)

Shredded Cheddar Cheese (optional)

1. In large skillet, cook 1 lb. ground beef or turkey until no longer pink; drain.

2. Stir in rice mix, 2 Tbsp. margarine, 2 cups water, tomatoes and Special Seasonings; bring to a boil.

3. Cover, reduce heat to low and simmer 20 min. or until rice is tender. Add 1/2 cup of mexi corn and black beans during last 5 min. of simmering. Sprinkle with shredded cheese, if desired, when serving.

roasted ginger vegatable stir fry http://www.foodchannel.com/recipes/recipe/roasted-ginger-vegetable-stir-fry/

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece browns. Uncover. Turn sandwiches over and cook until brown on other side, about 3 minutes. Serve hot with hot soup.