Sunday, September 13, 2009

Weekly Menu for September 13th - September 19th

Sunday - Breakfast for Dinner! French Toast
Monday - Zesty Slow Cooker Chicken Barbecue
Tuesday - Barbecue Chicken Pizza
Wednesday - Green Chile Chicken Enchilada Casserole
Thursday - Mongolian Beef
Friday - Alaska Salmon Bake with Pecan Crunch Coating
Saturday - Hamburgers and Family Baked Beans

Sunday - French Toast serves 3
  • 6 thick slices bread
  • 2 eggs
  • 2/3 cup milk
  • 1/2 teaspoon ground cinnamon
  1. Beat together egg, milk, and cinnamon
  2. Heat a lightly oiled griddle of skillet over medium-high flame.
  3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
I'll serve this with some fruit and precooked bacon that you can pop in the microwave

Monday - Zesty Slow Cooked Chicken Barbecue serves 6
  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
I'll serve on hamburger buns. It's also great for a loaded barbecue chicken baked potato!

Tuesday - Barbecue Chicken Pizza (use leftover chicken from Monday) Makes 2 pizzas
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1/4 jar Ragu Pizza Sauce
  • 1/4 cup barbecue sauce
  • 2-4 cups pizza cheese/mozzarella cheese
  • leftover barbecue chicken
  • 2/3 cup thinly sliced red onion
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

Preheat oven to 475 degrees

Sauce: In a small bowl, mix barbecue sauce and pizza sauce

Coat pizza pan with cooking oil spray. Take half of the dough and roll onto pan. Stick with fork, then bake in preheated oven for 4-5 minutes. Remove crust from oven and spread half of the sauce mixture onto crust. Cover with either pizza blend cheese or mozzarella cheese. Finish with barbecue chicken and red onions. Bake in oven for another 8-10 minutes...until cheese has melted and crust is baked to your liking.

Wednesday - Green Chile Chicken Enchiladas serves 8 **We ended up leaving for our trip on Friday afternoon so I never made this last week
  • 4 skinless, boneless chicken breast halves
  • garlic salt to taste
  • 18 (6 inch) corn tortillas, torn in half
  • 1 (28 ounce) can green chile enchilada sauce
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1 (8 ounce) container reduced fat sour cream
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed
  4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
**Update after making this recipe: it's easier to mix the cooked, shredded chicken in a bowl with the cheese and sour cream rather than trying to layer them...way too hard and frustrating! Then spread the mixture whenever the recipe calls for the chicken, cheese, sour cream layers. Also, be sure to save a little cheese to sprinkle on top.

Thursday - Mongolian Beef serves 4
  • 1/4 cup soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons white sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon red pepper flakes (optional)
  • 1 pound beef flank steak, thinly sliced
  • 1 tablespoon peanut oil
  • 2 large green onions, thinly sliced
  1. Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
  2. Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
I'll serve this with brown rice and steamed broccoli

Friday - Alaska Salmon Bake with Pecan Crunch Coating serves 6
  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter, melted
  • 5 teaspoons honey
  • 1/2 cup fresh bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 teaspoons chopped fresh parsley
  • 6 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 6 lemon wedges
  1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
  2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
  3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
I'll serve this with green beans

Saturday - Hamburgers and Family Baked Beans

Seasoning for 2 burgers
  • 2 teaspoons paprika
  • 1 1/2 teaspoons black pepper
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
Combine all ingredients in a small bowl. Sprinkle on hamburger patties before cooking.

Family Baked Beans:

2 15 oz. cans of Van Camp's pork and beans (drained)
1/2 cup ketchup
2 tbsp. Worcestershire sauce
2 tbs. liquid smoke
1/4 cup brown sugar
1 tbsp. onion flakes

Preheat oven to 400 degrees. Mix drained beans and all other ingredients in a 9x13 pyrex dish. Bake in preheated oven for 30-40 minutes.



4 comments:

  1. I am going to try out the bbq chicken and chicken pizza...I like to use the same ingredients to make 2 differnet things...

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  2. Hey there! I am a friend of Lindsays. She gave us your blog this morning and I am so excited to keep up with it. I am going to try your slow cooked chicken.....do you cook the chicken before you put it in the crockpot?

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  3. Hi April! No, the best part of the recipe is that the bbq chicken calls for frozen chicken breasts! I'm horrible at remembering to pull the chicken out of the freezer to thaw...so I love this recipe! Just make sure that the sauce covers the chicken so it doesn't dry out. Sometimes I will periodically spoon the sauce over the chicken throughout the cook time.

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  4. Oh GREAT!!! I ALWAYS forget to thaw the chicken. This is wonderful....keep up the good recipes!

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