Ongoing Projects #1 Eat at Home Week 3
Week 3
Monday
- Breakfast: blueberry muffins
- Lunch: Grilled Cheese
- 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.
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.
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.
Tuesday
- Breakfast: yogurt, peaches
- Lunch: Salad w/ Shredded Cheddar Cheese, Sliced Hard boiled eggs
- Dinner: French Toast, Bacon
Wednesday
- Breakfast: waffles
- Lunch: Egg Salad Sandwiches
- 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
Thursday
- Breakfast: Fruit Breakfast bars
·
FRUIT BREAKFAST BARS
1 3/4 cups sugar
1 cup butter
4 eggs
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
21 ounces cherry pie filling
1 1/4 cups powdered sugar
1 3/4 cups sugar
1 cup butter
4 eggs
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
21 ounces cherry pie filling
1 1/4 cups powdered sugar
1 tablespoon margarine -- melted
2 tablespoons lemon juice
Cream sugar and butter, add eggs and vanilla. Beat well. Add flour and baking powder. Stir until blended. Spread half of the mixture onto an ungreased 15"x10" pan. Carefully top with pie filling. Drop remaining dough on top by teaspoonfuls. Bake at 350 for 45 minutes or until golden brown. Do not underbake. Combine powdered sugar, melted margarine and lemon juice and drizzle over warm bars. When cooled, cut into desired size
- Lunch: Egg Salad Wrap
- Dinner: Corn Chowder, biscuits
·
Corn Chowder
1 onion, finely chopped
1 stalk of celery, chopped up very small
a couple pieces of cooked bacon, chopped up small (optional, adds color and flavor)
2 Tbsp butter or margarine or grease or oil
1 Tbsp flour
2 cups of milk (make it from dry milk: it's cheaper and no one has to know)
2 bags of frozen corn (10 oz each)
salt and pepper to taste
·
Saute the onion in the butter. Add the flour and make a nice paste. Slowly add the milk and stir the whole time, letting the mixture form a thin gravy of sorts. Add the corn, bacon (if using), salt and pepper to taste. Let the chowder heat over for 15 - 20 minutes. Then, puree half of it, reheat, and serve.
Saute the onion in the butter. Add the flour and make a nice paste. Slowly add the milk and stir the whole time, letting the mixture form a thin gravy of sorts. Add the corn, bacon (if using), salt and pepper to taste. Let the chowder heat over for 15 - 20 minutes. Then, puree half of it, reheat, and serve.
Friday
- Breakfast: Scrambled Eggs & Toast w/ Homemade Jam
- Lunch: Salad
- Dinner: Grilled Chicken Breast, Potato Wedges, Grilled Zucchini
Saturday
- Breakfast: Bacon, Egg & Cheese Biscuits
- Lunch: Sandwiches
- 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 23rd
- Breakfast: Bagels & Cream Cheese
- Lunch: Ham Sandwiches & potato chips
- Dinner: Macaroni & Cheese with Ham & Broccoli
Snacks:
Muffins
Popcorn
Deviled Eggs
Yogurt
Cookies
Drinks:
- Iced Tea or herbal teas
- Coffee
- Hot Chocolate
- Lemonade
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