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| Sausage Gravy, Biscuit, Hashbrowns |
Monday Minestrone Soup
Tuesday Sausage Gravy and Biscuits (see May 5, 2013)
Wednesday Penne and Sausages
Thursday Corn Chowder
Fri Beef-a-Roni
Mushroom Baked Chicken
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1 package dry onion soup mix
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1 package dry onion soup mix
1 can full milk
1 tsp each salt and pepper
water as needed
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, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed.
When chicken 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. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
1 tsp each salt and pepper
water as needed
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, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed.
When chicken 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. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
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.
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.
Paula Dean's Corn Chowder http://www.foodnetwork.com/recipes/paula-deen/chef-jacks-corn-chowder-recipe/index.html Serve with cheddar biscuits, recipe follows:
Cheesy Drop biscuits
2 cups flour
1 tsp sugar
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
4 tbsp soft butter
4 tbsp shortening
3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)
1/2-3/4 cup finely grated cheese
Egg wash: 1 egg, 1/2 cup water beat together
Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender, until it resembles peas. Add butter milk, mix until it forms a dough. Fold in cheese. Scoop small amount out of the mix. Form into balls with you hand and drop onto a greased cookie sheet. Brush with egg wash or melted butter. Bake at 350F until biscuits are golden brown and done all the way through. About 15 minutes.
Beefaroni
1 lb ditalini or macaroni
1 lb ground beef, sprinkled with seasoning salt
15 oz tomato sauce
1 tsp onion powder
1 tsp garlic salt
1 tsp brown sugar
salt and pepper to taste
Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out (about 1 tbsp of grease is okay). Return meat to pan. Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.
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