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| Mickey Pancakes |
Tue Baked Chicken
Wed - Sliders
Thur Pancakes and Sausage (Amelia's Birthday)
Fri - Pot Roast
Ground Beef Tosadas
12 corn tostada shells
1 (30 oz) can refried beans
1 lb Ground Beef (80/20 is best)
1 package taco seasoning
1 cup lettuce or cabbage
3 plum tomatoes, seeded and chopped
Handful cilantro leaves, chopped
2 cups each shredded Monterey Jack and sharp Cheddar cheese
Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice
Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.
Warm tostada shells according to package. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.
Spaghetti and Meat Sauce
1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed
2 garlic cloves, pressed
1/4 chopped onion
1/2 cup loosely packed, fresh basil
1/2 cup loosely packed, fresh basil
1 tsp Italian Seasoning
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper
Shredded Parmesan cheese (optional)
Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package.
Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package.
Mix suace with pasta. Sprinkle with shredded cheese enjoy.
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).
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