Sat - St. Patrick Day - Shepherds PieSun - Grilled Cheese
Mon - Pizza
Tue - Carnitas
Wed - Pork Tamales
Thur- Baked Potato Soup
Fri - Chicken Noodle Casserole
Shepard's Pie
1 lb ground beef or 2 lb stew meat
1 box (32 oz) beef broth
2 tbsp Worcestershire sauce
1/2 cup each chopped onion, carrot, celery
1/2 frozen peas
2 lb AP flour
Topping:
4 medium potatoes, cubed
1/4 cup cream
2 tbsp butter
Brown meat onion, carrot, and celery in a saute pan on meduim heat, just until brown, drain. add 2 tbsp butter and AP flour, mix until combined. Add beef broth and mix until it thickens. pour all into 2 quart casserole dish.
Meanwhile, make mashed potatoes.
when potatoes are done, spoon over the mixture in the casserole dish. bake 375F until top is golden brown.
when potatoes are done, spoon over the mixture in the casserole dish. bake 375F until top is golden brown.
Grilled Cheese and Soup8 slices of bread
16 slices of cheese (I like cheddar or american)
Grilled Cheese and Soup8 slices of bread
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.
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.
16 slices of cheese (I like cheddar or american)
Grilled Cheese and Soup8 slices of breadbutter, 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.
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.
Pork Carnitas - slow cookerPlace the fresh 3 lb shoulder pork roast and 2 cans (7 oz) Mild Diced Green Chilies with liquid and 1 chopped yellow onion into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice.
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 and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to 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. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.
Chicken Noodle Casserole
1 cup cooked, diced chicken or turkey
1 can cream of chicken soup
1 small bag of frozen mixed veggies or peas and carrots
2 cups dry, egg noodles
1 tsp each salt and pepper
Cook egg noodles according to package, drain. Place chicken, soup, 1 cup water, veggies, in a 9x13 pan. Add noodles when cooked. When well mixed place in oven at 350F. Cook for 30 minutes or until warm.
