Ongoing Projects #1 Eat at Home Week 2

Review of Week 1

I got sick so I didn't do as well as I had hoped. I'm the only one that cooks so it just fell apart. It's ok, this is a new week and a chance to try all over again.

Week 2

Monday

• Breakfast: Just Middles

Just Middles

• 2 1/4 c. homemade bisquick
• 1 c. milk
• 1/2 - 2/3 c. Cinnamon Sugar
• 3/4 stick melted butter

Combine the bisquick and milk until it forms a soft dough. Spread 1/2 of the dough into a buttered 9x9 pan.
Pour the melted butter over the dough, use the back of a spoon to spread it evenly all over.
Sprinkle the dough liberally with cinnamon sugar.
Add remaining dough to the top in several dollups, spread evenly to cover the cinnamon sugar layer. Sprinkle lightly with cinnamon & sugar.
Bake at 400F for 12-15 minutes

• Lunch: Tuna Salad
• Dinner: Ham and Cheese Chicken Rolls, Mashed Potatoes, Vegetable

·         Ham and Cheese Chicken Rolls

·        
4 skinless, boneless chicken breasts
2 thin slices of Swiss cheese
2 thin slices of porsciutto or ham
1 teaspoon paprika
6 tablespoons bread crumbs
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons melted butter

·        
Pound each chicken breast to 1/4 inch thickness. Cut cheese and prosciutto slices into halves. Preheat oven to 350 degrees. Layer cheese and prosciutto on chicken; roll to enclose filling and secure with toothpicks or kitchen twine. Mix paprika, bread crumbs, parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat. Place rolls seam sides down in a baking dish.


Bake for 25 minutes or until chicken is cooked through and golden brown.
Tuesday

• Breakfast: yogurt and sliced peaches
• Lunch: Egg Salad Sandwiches
• Dinner: Peppered Meatballs, Rice, drop biscuits

Peppered Meatballs

1/2 cup sour cream
2 teaspoons grated Parmesan or Romano Cheese
2 to 3 teaspoons pepper
1 teaspoon salt
1 teaspoon dry bread crumbs
1/2 teaspoon garlic powder
1-1/2 pounds ground beef

SAUCE

1 cup (8 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons dill weed
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a bowl, combine sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350º for 20-25 minutes or until no longer pink.

Transfer meatballs to a slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2 hours or until heated through.

Wednesday

• Breakfast: French Toast
• Lunch: leftover meatballs
• Dinner: Chicken Pot Pie, Cranberry Sauce

 Chicken Pot Pie

1/3 C. Chopped Onion

• 1/3 C. Flour
• 1/3 C. Margarine
• 1 bag peas/carrots blend, frozen (but rinsed to get rid of ice chunks)
• 1¾ C. Chix Broth
• 2/3 C. Milk
• 1 c. cut up cooked chix (or any leftover meat)
• Pie crust

In a medium saucepan Melt butter, add onions- sauté for a minute (here we added 1 T. fresh chopped parsley)
Add flour, mix till pasty, add broth and milk.(This is actually called a Roux). Stir constantly until creamy and thick ( cooking over medium heat), Add veggies & chicken. If you use a whisk, the sauce will be smooth and creamy and will NOT be lumpy.
Dump into a pie crust.
Freeze now for later or Bake 40-50 minutes at 350º

Thursday

• Breakfast Bagels & Cream Cheese
• Lunch: leftover pot pie
• Dinner: Beef in Mushroom Gravy, Mashed Potatoes, Frozen Vegetable, Crockpot dessert

Beef in Mushroom Gravy

2 to 2-1/2 pounds boneless beef round steak
1 to 2 envelopes dry onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water

Cut steak into six serving size pieces; place in a 3-qt. slow cooker.
Combine the soup mix, soup and water; pour over beef.

Cover and cook on low for 7 to 8 hours or until meat is tender. Serve with mashed potatoes.

Crockpot Dessert

1 can (21 ounces) cherry or apple filling
1 package (18-1/4 ounces) yellow cake mix
1/2 cup butter, melted
1/3 cup chopped walnuts, optional

Place pie filling in a 1-1/2-qt. slow cooker. Combine dry cake mix and butter(mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls.

Friday

• Breakfast: poached eggs on toast
• Lunch: tuna salad
• Dinner: Grilled Pork Chops, potato wedges, Steamed Broccoli

Potato Wedges

6 medium potatoes, scrubbed with skins intact

3 Tbsp. oil

1 tsp. garlic powder

1 tsp. paprika

Parsley to taste

Salt and pepper to taste

Heat oven to 450 degrees. Place oil in a 9 x 13 inch baking dish and swirl around to coat the bottom. Cut potatoes into wedges. Place in a resealable plastic bag with the spices and shake to coat. Arrange potatoes skin side down in dish. Bake for 45 minutes or until cooked through

Saturday

• Breakfast: Blueberry Pancakes, Maple Syrup
• Lunch: egg salad
• Dinner: Crock Pot Ham and Potatoes

4 cups thinly sliced peeled potatoes (about 2 pounds)

1 can (10-3/4 ounces) cream of celery or mushroom soup, undiluted

1 can (12 ounces) evaporated milk

1 large onion, sliced

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups chopped fully cooked ham

In a slow cooker, combine the first seven ingredients; mix well. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

Sunday

• Breakfast: Eggs, Hash Browns, Toasted Biscuits
• Lunch: leftovers
• Dinner: Crockpot Chicken Cordon Bleu, green beans, stuffing

Crockpot Chicken Cordon Bleu

6 chicken breast halves, boneless, skinless - pounded to flatten slightly
* 6 thin slices ham
* 6 thin slices Swiss cheese
* 1/4 to 1/2 cup flour, for coating
* 1/2 pound sliced mushrooms
* 1/2 cup chicken broth
* 1/2 cup dry white wine (or use chicken broth)
* 1/2 teaspoon rosemary, crushed
* 1/4 cup grated Parmesan cheese
* 2 teaspoons cornstarch mixed with 1 tablespoon cool water
* salt and pepper to taste

Place a slice of ham and slice of cheese on each flattened chicken breast and roll up. Secure with toothpicks and roll each in flour to coat. Place mushrooms in the slow cooker, then the chicken breasts.

Whisk together the broth, wine (if using), and rosemary; pour over chicken. Sprinkle with the Parmesan cheese. Cover and cook on low for 6 to 7 hours. Just before serving, remove the chicken; keep warm. To juices in slow cooker, add cornstarch mixture; stir until thickened. Salt and pepper, then taste and adjust seasonings. Pour sauce over chicken rolls and serve.

Snacks:

• Muffins
• Microwave Popcorn
• granola bars
• Deviled Eggs
• yogurt

Drinks :

• white Grape Juice
• Apple Juice
• Iced Tea or herbal teas
• Coffee