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This Weeks Menu With Some Recipes

07:13, Tuesday, October 30, 2007 .. Posted in In the Kitchen .. 0 comments .. Link

Tuesday: Lisa's (http://www.homesteadblogger.com/newharvesthomestead) Chinese Chicken Salad & Sweet n Sour Sauce with store bought egg rolls

Wednesday: Swiss Chicken Casserole, Baked Corn, Caramelized Green Beans with Walnuts

Thursday: Chicken Taco Pie, Refried Beans

Friday: Crock Pot Roast, Carrots, Garlic Mashed Potatoes with Gravy

Saturday: Crock Pot BBQ Pork Sandwiches, Broccoli & Tortellini Salad

Sunday: Crock-pot Pasole for lunch, Muffuletta Sandwiches for dinner

Monday: Chicken Divan Casserole, Rolls

SWISS CHICKEN CASSEROLE

INGREDIENTS

6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

BAKED CORN

INGREDIENTS

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes

CARAMELIZED GREEN BEANS WITH WALNUTS

INGREDIENTS

3 tablespoons butter
1 pound green beans, trimmed and cut into 2 inch pieces
1 cup water
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 cup chopped walnuts
1/4 teaspoon salt

DIRECTIONS

Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about 5 minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan.

Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for 5 more minutes. Remove from the heat and allow to cool slightly before serving.

CHICKEN TACO PIE

About 4 cups cooked chicken cut in bite sized pieces

1 can cream of mushroom

1 large can green or red enchilada sauce

1 cup chicken broth

1 onion chopped

1 tsp. garlic salt

dash of pepper

3 cups cheese

1 bag Fritos

you can also add chopped green chili's or sliced olives

Spread 2/3 the bag of Fritos on bottom of greased 13x9.

Mix chicken, 2 cups cheese, onions, soup, enchilada sauce, pepper and garlic salt.

Pour over chips, top with the remaining cheese & chips, pour chicken broth over all.

Bake 350 for 30 minutes. Serve with sour cream.

AWESOME SLOW COOKER POT ROAST

INGREDIENTS

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

DIRECTIONS

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

BBQ PORK FOR SANDWICHES

INGREDIENTS

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

DIRECTIONS

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

Bake in the preheated oven for 30 minutes, or until heated through.

BROCCOLI AND TORTELLINI SALAD

INGREDIENTS

6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

SLOW COOKER POSOLE

INGREDIENTS

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt

DIRECTIONS

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.

Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.

Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

MUFFULETTA SANDWICH

INGREDIENTS

1 (1 pound) loaf fresh Italian bread
1/3 cup olive oil
1/3 cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
1/4 pound thinly sliced salami
1/4 pound thinly sliced ham
1/2 pound provolone cheese, sliced
1/4 pound mozzarella cheese, sliced

DIRECTIONS

Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.

On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

CHICKEN DIVAN CASSEROLE

INGREDIENTS

2 cups cooked, cubed chicken breast meat

1 pound fresh broccoli, cooked and chopped

1 cup mayonnaise

1 1/2 tablespoons curry powder

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic salt

salt and pepper to taste

2 1/2 cups shredded Cheddar cheese, divided

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French-fried onions

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Northcoast Home

This Weeks Menu With Some Recipes

INGREDIENTS

INGREDIENTS

INGREDIENTS

INGREDIENTS

BBQ PORK FOR SANDWICHES

INGREDIENTS

BROCCOLI AND TORTELLINI SALAD

INGREDIENTS

SLOW COOKER POSOLE

INGREDIENTS

MUFFULETTA SANDWICH

INGREDIENTS

CHICKEN DIVAN CASSEROLE

INGREDIENTS

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