Ongoing Projects #1 Eat at Home Week 4

Week 4

Monday

·         Breakfast: Egg in the hole

·         Lunch: Leftover Chowder

·         Dinner: Grilled Steak, Baked Potato, frozen vegetable

Tuesday

·         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 Sandwiches

·         Dinner: Grilled Honey Mustard Chicken, Potato Wedges, Grilled Zucchini

Grilled Honey Mustard Chicken

• 6 Boneless Chicken Breasts
• 3 Tablespoons of Mayonnaise or Dressing
• 1/3 Cup Dijon Mustard
• 1/4 Cup Honey
• 1 1/2 teaspoons Soy Sauce
• 1 tablespoon Lemon Juice

1. Mix together Dijon, Honey, Soy Sauce and Lemon juice.
2. Remove 3 tablespoons of the Honey Mustard Sauce and set aside.
3. Mix the chicken breasts with the marinade and let sit up to 4 hours in the fridge
4. Preheat the grill to medium and grill the chicken 6-7 minutes per side or until juices run clear and the chicken reaches 170 degrees.

Sauce

1. Add 3 tablespoons of mayo or dressing to the reserved Honey Mustard Sauce
2. Drizzle over chicken breasts and enjoy!

·          

·         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

Wednesday

·         Breakfast: French Toast, Bacon

·         Lunch: Chili over Baked Potatoes, Salad

·         Dinner: Crockpot Ham and Potatoes

• 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.

Thursday

·         Breakfast: Muffins

·         Lunch: leftover Ham and Potatoes

·         Dinner: Hungarian Goulash, Egg Noodles

·         Hungarian Goulash

·        
Ingredients:

2 pounds round steak -- cut 1/2 inch cubes
1 cup onion -- chopped
1 clove garlic -- minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf
1 14.5 oz can tomatoes
1 cup sour cream

Directions:

Put steak cubes, onion, garlic in cooker. Stir in flour and mix to coat steak. Add all remaining ingredients except sour cream. Stir well and cover and cook on low for 8-10 hours or on high for 3-4 hours. Add sour cream 30 minutes before serving and stir thoroughly. Serve over hot buttered noodles.

Friday:

·         Breakfast: Bagels & Cream Cheese

·         Lunch: Leftover Goulash

·         Dinner: Crockpot Chicken Tacos, Mexican Rice

Crockpot Chicken Tacos

6 boneless skinless chicken thighs
2 cans tomatoes with green chilies
1 package taco seasoning mix

In a Crock-Pot, add all ingredients and cook on low 7-9 hours or until chicken is tender and easily shreddable.

Serving Suggestions: Serve with warmed corn tortillas, shredded cheese, salsa, and whatever else you like with your tacos. Add a bit salad and you're set.

Saturday:

·         Breakfast: Coffee Cake

Bisquick Coffee Cake

For Streusel topping:
1/3 cup Bisquick
1/3 cup brown sugar, packed
1/2 tsp. cinnamon
2 Tbs. butter or margarine

For the cake batter:
2 cups Bisquick
2 Tbs. sugar
2/3 cup milk
1 egg

Preheat oven to 375F. Grease a 9" round cake pan. To make Streusel topping: mix the first three ingredients together in a small bowl. Cut in margarine or butter with a fork or pastry blender until the mixture is crumbly. Set aside. Mix all the batter ingredients together and spread into prepared pan. Sprinkle with the Streusel topping. Bake for 18 to 22 minutes until golden brown on top. Let cool for a few minutes before cutting. Serve warm.

·         Lunch: Grilled Cheese Sandwiches

·         Dinner: Crockpot Orange Chicken, Fried Rice

6-ounce can frozen orange juice concentrate, thawed
1/2 teaspoon thyme
Dash ground nutmeg
Dash garlic powder
6 boneless, skinless chicken breast halves
1/4 cup water
2 tablespoons cornstarch

Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the thyme, nutmeg, and garlic powder. Dip each piece of chicken into the orange juice to coat completely. Place in Crock-Pot. Pour the remaining orange juice mixture over the chicken.
Cover and cook on low for 6-7 hours or on high for about 4 hours.

When chicken is done, remove and keep warm. Pour the sauce that remains in your Crock-Pot into a saucepan. Mix the cornstarch and 1/4 cup water well (no lumps) and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

Serving suggestions: Serve with rice

Sunday

·         Breakfast: Scrambled Eggs, Toast, Sausage

·         Lunch: BLT's, Potato Salad

·         Dinner: Crockpot Tamale Pie

Crockpot Tamale Pie

1 pound ground beef
* 1 egg
* 1 1/2 cups milk
* 3/4 cup cornmeal
* 1 (15.25 ounce) can whole kernel corn, drained
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (2.25 ounce) can sliced ripe olives, drained
* 1 (1.25 ounce) package chili seasoning mix
* 1 teaspoon seasoned salt
* 1 cup shredded Cheddar cheese

DIRECTIONS

1. In a skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. Transfer to a greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted