Week of Dec 2 2012

Sun - Pot Roast
Mon - Oven Beef Stroganoff
Tue - Bacon Wrapped Meatloaf

Chicken Cordon Blue Sandwiches

Wed - Chicken Vegetables and Potatoes Bake
Thur - Beef Tacos
Fri - Chicken Cordon Bleu sandwiches (FoodNetwork)

Oven Beef Stroganoff
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).

Bacon Wrapped Meatloaf
I will actually be using my meatloaf recipe, but using the recipe below to wrap the bacon.
http://www.foodnetwork.com/recipes/cooking-live/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe/index.html

Chicken Vegetable Potato Bake
4 Chicken Breast Halves
2 lb Red Potatoes, quartered
1 (12 oz) bag of frozen vegetables (I recommend green beans, broccoli, or sugar snap peas)
2 (1 oz) packets of dry Salad Dressing Mix (such as Ranch or Italian) 
         OR 4 tbsp meat Rub, such as Citrus Basil Rub
1/4 cup Olive Oil
1 tsp each salt and pepper
NOTE: I will be using Pampered Chef Citrus Basil Rub and adding zest and juice of 1 lemon.
Preheat oven to 350F
In a large mixing bowl, whisk salt, pepper, oil and dressing mix together. Add potatoes and chicken to bowl and coat in dressing mixture. Pour into a 9X13 baking pan. Arrange potatoes on bottom, and chicken on top. Spread the vegetables over the chicken. Cover with foil. Bake at 350F until potatoes are tender and chicken is no longer pink, 30-45 minutes.

Ground Beef Tacos
1 lb lean ground beef
1 medium onion, chopped
1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa
1/2 tsp ground cummin
1/2 ground Cheyenne pepper
8-12 corn tortillas
Shredded Cheese
1 cup loosely packed cilantro, chopped
4 Limes
2 cups shredded cabbage OR lettuce (optional)
Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.
Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 
Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 
To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Chicken Cordon Blue Sandwiches  http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-cordon-bleu-sandwiches-recipe/index.html