Week of Sept 29, 2013

Sun- Chicken Pot Pie

Sweedish Meatballs

Mon- Grilled Cheese with Tomato Soup
Tue- Baja Style Fish Tacos
Wed- Magic Puff Pancake and Breakfast Sausage
Thur- Thai Peanut Noodles
Fri- Easy Sweedish Meatballs

Pie

Chicken Pot Pie

1 cup cooked, diced chicken or turkey

1 can cream of chicken soup

1 small bag of frozen mixed veggies or peas and carrots

1 cup cooked, diced potatoes

1 tsp each salt and pepper

2 pie crust rounds (recipe below, or use ready made Pillsbury Pie Crust)

Egg wash: 1 egg and 1 tbsp water beaten together

Preheat oven to 350F. Place 1 pie crust in a 9 inch pan. In a large bowl combine chicken, soup, veggies, potatoes and salt and pepper. When well mixed, spoon into crust. Top with other pie crust round. Cut slits in top crust for venting. Brush top crust with egg wash. Cook for 30 minutes or until crust is golden brown.

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.

Baja Style Fish Tacos http://www.foodnetwork.com/recipes/marcela-valladolid/baja-style-fish-tacos-recipe/index.html

Thai Peanut Noodles

1 package (7 ounces) Stir-Fry Rice Noodles (or 2 3oz packages of Ramen noodles)

1 cucumber, peeled and cut into short thin strips (optional, this makes it taste more authentic, but I don’t like the sour flavor)

1/2 pound boneless skinless chicken breasts, beef, pork, or  tofu, cut into thin strips/chunks for tofu

1/2 cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas

1/3 cup peanut butter

1 tsp seasame oil

1 teaspoon sugar

1/2 teaspoon salt

Fresh cilantro sprigs and crushed unsalted peanuts (optional)

BRING large pot of water to boil. Add noodles; cook 3 to 5 minutes or until noodles are tender but firm. Meanwhile, Cook chicken in skillet until no longer pink, remove and set aside. Cook vegetables in the skillet, except cucumber.  Mix peanut  butter,  oil, sugar and salt in large bowl. Rinse and drain noodles when done. Return noodles and meat to skillet, mix to coat. Stir in  Garnish with cilantro and chopped peanuts, if desired.