Monday, September 7, 2009

Weekly Menu for September 6th - September 12th

Here is my menu for this week:

Sunday - Family Pizza
Monday - Shrimp Etouffee
Tuesday - NY Strip Steak, Garlic Green Beans, and Twice Baked Mashed Potatoes
Wednesday - Cajun Chicken Pasta
Thursday - Slow Cooker Chicken and Dumplings
Friday - Green Chile Chicken Enchilada Casserole
Saturday - OFF


Sunday - Family Pizza: makes 2 pizzas (you really can't half this recipe for just one pizza since you make your own crust from active dry yeast - for one crust, buy the instant pizza crust bag)
  • 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
  • 1/2 jar Ragu Pizza Sauce
  • 2 tablespoons brown sugar
  • 2-4 cups pizza cheese/mozzarella cheese
  • your favorite pizza toppings!
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: Pour half of the Ragu Pizza Sauce into a bowl and mix in 2 tablespoons of brown sugar. This will be enough sauce for both pizzas.

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/brown sugar mixture onto crust. Cover with either pizza blend cheese or mozzarella cheese. Finish with your favorite pizza toppings (my current favorite is pepperoni and diced jalapenos you buy in a can). Bake in oven for another 8-10 minutes...until cheese has melted and crust is baked to your liking.

Repeat with other half of dough

Monday - Shrimp Etouffee: serves 6 so scale accordingly
  • 1/4 cup margarine
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onion
  • 1/2 cup chopped green bell pepper
  • 4 cloves minced garlic
  • 1/2 cup celery, diced
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons tomato paste
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 pound cleaned shrimp
  • salt to taste
  • 1/4 teaspoon hot pepper sauce to taste
  • 1/4 teaspoon cayenne pepper
  1. In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
  2. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Tuesday - Baked Steak, Twice Baked Mashed Potatoes and Garlic Green Beans

Steak Seasoning and Cooking Instructions

Steak Seasoning is for 4 servings so scale accordingly
  • 4 steaks - whichever cut you prefer (we use NY strips)
  • 8 teaspoons salt
  • 4 teaspoons paprkia
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon coriander (I never have this spice so I leave it out)
  • 1/2 teaspoon turmeric (I never have this spice so I leave it out)
I took an old tall spice container and mixed a large amount of this seasoning to keep on hand. You can also just mix up for each use. Mix seasoning ingredients and rub on both sides of the steaks.

Preheat oven to 475 degrees and place cast iron skillet in oven while it's preheating. Leave in oven for about 20 minutes. While the skillet is heating up with the oven, turn an oven burner on high and let that heat up. Once the skillet has preheated, remove from oven with mitt and place on preheated oven burner. Sear steak (about 2 minutes on each side). Turn the oven up to broil - we use Broil Low. Put the cast iron skillet with steaks back into the oven and bake according to how you like your steak cooked (about 3 minutes for Medium Rare to 7 or 8 minutes for Well Done)

Twice Baked Mashed Potatoes serves 6 so scale accordingly
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon vegetable oil
  • 4 cups mashed potatoes (prepared with milk and butter)** already mashed
  • 1 cup shredded Cheddar cheese, divided
  • 1/4 cup crumbled cooked bacon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until cheese is melted.
Garlic Green Beans

I don't have exact measurements of ingredients - I eyeball based on how much we like each ingredient
  • Green beans
  • Diced garlic
  • Chopped red bell pepper
  • Chopped white onion
Prepare green beans (I prefer to steam for about 7 to 8 minutes). Immediately run green beans under cold water to help keep crispy. Heat 1-2 teaspoons of olive oil in skillet, and saute garlic, red bell pepper, and onion. Add green beans and cook together for a few minutes.

Wednesday - Cajun Chicken Pasta serves 2 so scale accordingly
  • 4 ounces linguine pasta
  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 fresh mushrooms, sliced
  • 1 green onion, chopped
  • 1 cup heavy cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
  4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Thursday - Slow Cooker Chicken and Dumplings serves 8 so scale accordingly
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
***I always read the other user reviews on AllRecipes. This one mentioned that you might want to use partially frozen chicken breasts, cook as whole breasts, then shred chicken when you put in biscuits to keep chicken moist. Also, other users suggested covering with 1 14oz can of chicken broth rather than water so you don't dilute the flavor.

Friday - Green Chile Chicken Enchilada Casserole serves 8 so scale accordingly

  • 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.
Saturday - OFF

I hope this menu helps give you some ideas on meals to cook! Please share any of your favorite recipes too!!


  1. i LOVE this blog!! thank you so much for all of your hard work in putting a menu together...i just wrote down all of the ingredients and i'm headed to the grocery store! thanks for making my life so easy!!

  2. I have been wanting to try your steak forever...we need to get a cast iron skillet. Love the new blog!

  3. MP,
    Here is a recipe that makes my mouth water.
    Fried Pie!!!!

  4. yayyy! i'm so excited! thanks for all of the good recipe ideas! :)

  5. RW - thanks for the great recipe! I'll definitely need to try that out. I love that it calls for premade crust and canned quick!!

  6. Hi Mary Pat! I found your site through Annie! I agree with the other comments --thanks for making it so easy! I've been blogging about my cooking attempts and love too :) here's my site if you're looking for more ideas: