WEEK OF Oct 30, 2016

Sun - Goulash
Mon (Halloween) - Mummy Hot Dogs

Mummy Dogs (Pillsbury)

Tue - Chicken Taco Salad

Wed - Baked Potato Chowder 

Thur - Penne and Sausages

Fri - Moussaka

American Goulash (or 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. 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.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter add the garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to just cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through, boil until desired thickness is reached. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

Penne and Sausages

3 cups dry penne pasta

1 (24 oz) jar marinara sauce

1 package (4 sausages, 12 oz) Chicken Sausages Smoked Mozzarella w/Artichoke & Garlic (or similar sausages)

Shredded Parmesan cheese

Cook penne and sausages according to packages. Drain. Cut sausages on a diagonal and add to pasta. Heat sauce and stir into pasta and sausages. Serve with shredded cheese.

Mousaka

2 large baking potato

2-3 zucchini squash

2 egg plant OR 3 summer squash

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella, or Italian mix is best)

24 oz or about 2 1/2 cups of marinara/spaghetti sauce

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 lb Italian sausage or ground beef or pork, browned and crumbled (optional, this can be made vegetarian if desired)

1 cup béchamel (white cream sauce) or canned Alfredo sauce

Slice potato, squash and/or egg plant thin. Boil potatoes until almost done - 5 minutes or so.

In a large bowl mix the marinara sauce with the cinnamon and nutmeg.

In a 9x13 pan, spread a light layer of marinara on the bottom of the pan. Next, put a layer of potato slices. Sprinkle (each veggie layer) with salt and pepper. Sprinkle with cheese. Top with sauce and meat. Then repeat with other veggies until pan is almost full. Last, add the white sauce and the rest of the shredded cheese on top.

Bake at 350, covered with foil, in the oven until warm and veggies are tender.- about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.