Week of Oct 17, 2016

Mon Fettuccine Alfredo with Crisped Bacon
Tue Beef Tostadas
Wed Chicken Strips and Potato Wedges
Thur Spaghetti and Meatballs
Fri Bite of Eastgate - Meatballs
Sat - Grilled Cheese and Tomato Soup

Ground Beef Tostadas
vegetable oil for frying
1 lb ground beef (80/20)
1 packet taco seasoning
1 tbsp tomato paste
1 cup water or beef broth1 10-ounce can Mexican-style diced tomatoes with green chiles (optional)
1 15-ounce can refried beans
1 large white onion, chopped small
1/2 cup chopped cilantro2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus 4 limes (cut into wedges for serving)
12 taco size corn tortillas
2 cups shredded cheddar cheese

Directions
Sprinkle taco seasoning on beef. Brown meat in large skillet. Once browned, add broth/water and tomato paste. Cook until hot.
Heat the vegetable oil in a medium skillet over medium-high heat. fry each tortilla and set aside.
Heat refried beans according to can directions.
Meanwhile, toss the chopped onion, lime juice, cilantro, and 1 tsp salt in a bowl.
Divide the tostadas among plates and spoon the beans on top, then the beef. Top with the cheese, slaw, tomatoes, and the onion mix. Serve with lime wedges.

Chicken Strips

homemade "Shake and Bake" Chicken Strips

2 skinless, boneless chicken breast cut into strips

1/2 cup flour

1 12 cup plain bread crumbs

2 tbsp seasoning salt

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, seasoning salt, garlic, bread crumbs, into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with roasted potato wedges.

Spaghetti and Meatballs
1 lb dried spaghetti
1 (25 oz) jar of marinara sauce

1 lb ground Italian sausage OR ground beef/turkey (or combination of those)

1/2 cup Italian style bread crumbs

1 egg

1 tsp each salt and pepper

1/2 cup grated parmesaen cheese
Prepare spaghetti according to package directions.
Meatballs:
Combine ground meat, bread crumbs, cheese, egg, and salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 165F is reached. Add sauce to skillet. Simmer until hot.  Serve on top of pasta.

FRIDAY- I am making a double batch of meatballs for my daughter's school event on Friday.

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 turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.