This week's menu is planned, but I'm pretty sure it won't stay this way. It has been a crazy couple of weeks and the plan hasn't always been followed. As such, there are a couple meals that haven't gotten made that I would like to make. But, here is the plan...
Monday-Pizza Burgers
Tuesday-Kabobs and CousCous
Wednesday-Orange Chicken and Broccoli
Thursday-Fiesta Bake
I will be sharing the recipe for a few of these meals, hopefully they will turn out. Taco burgers and fiesta bake are not new, so I know those will be good. I don't see the kabobs happening since we just had those and who knows how the orange chicken will turn out. I will probably make the baked potato soup from last week instead of the kabobs.
Have a great week!
Monday, April 26, 2010
Monday, April 19, 2010
Chicken and Brocoli Casserole
This is a family favorite. There is usually a little left over and whoever gets to take it in their lunch is very lucky. The great thing is, this is super easy and pretty quick to make.
2 cups cooked chicken-chopped
1 bag frozen broccoli cuts thawed and drained
1 cup mayo
2 cans cream of chicken soup
2 cups shredded cheddar cheese
Pepper
1 stick of butter or margarine melted
1 bag/box croutons
Mix the chicken, broccoli, mayo, soup, cheese, and pepper together. Spread in a greased 9x13 glass baking dish. Mix croutons and butter together and top casserole with croutons. Bake at 350 45 minutes to an hour or until it is bubbly.
This is not a recipe where I really measure much-shocking! I know. Last night I used a whole package of chicken cut into small pieces and a bag of broccoli. Sometimes I use more, sometimes less it all depends on what I have on hand. I also baked it for about 20 minutes last night before putting the croutons on so they didn't get as dark. This worked really well.
I love this casserole! It is also very good if you use the broccoli, cauliflower, carrot mixture instead of just broccoli.
2 cups cooked chicken-chopped
1 bag frozen broccoli cuts thawed and drained
1 cup mayo
2 cans cream of chicken soup
2 cups shredded cheddar cheese
Pepper
1 stick of butter or margarine melted
1 bag/box croutons
Mix the chicken, broccoli, mayo, soup, cheese, and pepper together. Spread in a greased 9x13 glass baking dish. Mix croutons and butter together and top casserole with croutons. Bake at 350 45 minutes to an hour or until it is bubbly.
This is not a recipe where I really measure much-shocking! I know. Last night I used a whole package of chicken cut into small pieces and a bag of broccoli. Sometimes I use more, sometimes less it all depends on what I have on hand. I also baked it for about 20 minutes last night before putting the croutons on so they didn't get as dark. This worked really well.
I love this casserole! It is also very good if you use the broccoli, cauliflower, carrot mixture instead of just broccoli.
Menu for the Week of April 18
Here is this week's menu. I already anticipate changes.
Sunday-Chicken and Broccoli Casserole
Monday-Chicken Tacos
Tuesday-Chicken Cordon Blue
Wednesday-Dinner Out
Thursday-Baked Potato Soup
I haven't included Friday or Saturday because our plans are still up in the air. This is our anniversary weekend so we will probably go out Friday night. We have some family in town on Saturday so we will probably eat with them.
Sunday-Chicken and Broccoli Casserole
Monday-Chicken Tacos
Tuesday-Chicken Cordon Blue
Wednesday-Dinner Out
Thursday-Baked Potato Soup
I haven't included Friday or Saturday because our plans are still up in the air. This is our anniversary weekend so we will probably go out Friday night. We have some family in town on Saturday so we will probably eat with them.
Thursday, April 15, 2010
Crock Pot Scalloped Potatoes and Ham
8-10 potatoes, peeled and sliced
1 ½ lb ham, cubed
1 onion, chopped
2 c (or more, to taste) cheddar cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
Spray crock pot with non-stick spray. Place ingredients in layers as follows:
- half the potatoes
- half the cubed ham
- half the chopped onion
- salt and pepper
- half the cheese
Repeat same layers.
Pour soup over the top. Cook on high for 4-5 hours or on low for 8+.
WOW! This was awesome, and even better reheated for lunch. We used leftover baptism ham, which was a bit salty, but other than that it was great. The recipe originally only called for the mushroom soup, but I didn't think that looked like enough so I added the chicken. Generally speaking, I think the cream of chicken soup adds more flavor. I'm also pretty sure we used more cheese. We went home for lunch and put this together so it turned on around 12:30 and cooked on high until we at around 6. There were some burnt edges, but they were really good. I've never sprayed my crock pot before, but now I will because clean up was a snap. If you don't have a mandolin slicer and have always wanted one, this is the reason to get one. I would have gone crazy if I had to slice all the potatoes. Plus, they were all the same size and cooked evenly.
This is definitely on the repeat list.
8-10 potatoes, peeled and sliced
1 ½ lb ham, cubed
1 onion, chopped
2 c (or more, to taste) cheddar cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
Spray crock pot with non-stick spray. Place ingredients in layers as follows:
- half the potatoes
- half the cubed ham
- half the chopped onion
- salt and pepper
- half the cheese
Repeat same layers.
Pour soup over the top. Cook on high for 4-5 hours or on low for 8+.
WOW! This was awesome, and even better reheated for lunch. We used leftover baptism ham, which was a bit salty, but other than that it was great. The recipe originally only called for the mushroom soup, but I didn't think that looked like enough so I added the chicken. Generally speaking, I think the cream of chicken soup adds more flavor. I'm also pretty sure we used more cheese. We went home for lunch and put this together so it turned on around 12:30 and cooked on high until we at around 6. There were some burnt edges, but they were really good. I've never sprayed my crock pot before, but now I will because clean up was a snap. If you don't have a mandolin slicer and have always wanted one, this is the reason to get one. I would have gone crazy if I had to slice all the potatoes. Plus, they were all the same size and cooked evenly.
This is definitely on the repeat list.
Dinner Menu for Week of April 12
Here is what we are having/have had this week for dinner...
Monday-Chicken and Rice, bread
Tuesday-Scalloped Potatoes and Ham in the Crock Pot, peas
Wednesday-Cranberry Roast in the Crock Pot, steamed glazed carrots, buttered noodles
Thursday-Leftovers
Friday-VEISHEA food
Monday-Chicken and Rice, bread
Tuesday-Scalloped Potatoes and Ham in the Crock Pot, peas
Wednesday-Cranberry Roast in the Crock Pot, steamed glazed carrots, buttered noodles
Thursday-Leftovers
Friday-VEISHEA food
Recipe of the Week is all grown up!
Once upon a time I started sharing recipes with friends on a nearly weekly basis and Recipe of the Week was born. Unfortunately as time went on Recipe of the Week became Recipe of Whenever I Had the Time and Something to Share. Recently, I've begun mapping out my dinner menus a month at a time and have been trying a lot of new recipes. As I've been discussing these recipes with friends and coworkers they have been asking for them so I thought it was time to resurrect Recipe of the Week. But then I thought, maybe I'll just start a blog instead of an e-mail list, that could be fun. So, here we are, Recipe of the Week became a blog when it grew up.
This blog will include weekly menus, recipes, tips, and thoughts on recipes. When I know where I got a recipe I will do my best to name my source. I welcome your thoughts, comments, and suggestions on recipes you have tried or think we should try.
This blog will include weekly menus, recipes, tips, and thoughts on recipes. When I know where I got a recipe I will do my best to name my source. I welcome your thoughts, comments, and suggestions on recipes you have tried or think we should try.
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