Sunday, November 22, 2009

Weekly Dinner Menu for November 23rd- November 29nd

Since we will be leaving town for Thanksgiving, we will mostly be making dinners out of ingredients we already have at the house.

Monday - Good Old Fashioned Pancakes

Tuesday - Spinach Quiche

Notes About Last Week's New Recipes:

Kelley's Quick Quiche - This turned out great! I bought a 2 pack of frozen 9 inch pie crusts. When I was ready to start cooking, I took one crust out of the freezer and let it thaw on the counter. By the time I was ready to pour the quiche into the crust, it had thawed plenty. I guess I didn't pay attention to the pie size when I decided recipe to go off of - the 8 inch scaling or the 9 1/4 or 10 inch scaling. I went with the larger size, but I realized this was a mistake as I started to pour the quiche into the crust! It overflowed my crust size! I had to pour some of the liquid mixture out, and was left with tons of cheese and bacon. The quiche was still delicious and was jam packed with the good stuff! I'll definitely make this again, but next time I will use the 8 inch scaling ingredients.
Homemade Pizza - We loved this!! The crust was just as thick, but we liked the flavor better with the original homemade crust recipe I use. Be sure to use extra sauce if you make this thick crust.

4 Meals from One Pack of Pre-Seasoned Chicken Fajita Meat - this turned out great! The package is 2 lbs of chicken, and turned out to be almost 6 breasts. I had plenty of meat for all four meals - all for $6.99 at Kroger.


Good Old Fashioned Pancakes - 8 servings

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Spinach Quiche - 8 servings


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded Muenster cheese (some reviews mentioned you could use any cheese you had. I'll use a mixture of mozzarella and cheddar)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.


Thanksgiving Recipes

I'm making a few sides and a dessert for our Thanksgiving meal. Here are the recipes I'm going to use:



Gourmet Sweet Potato Classic - 8 Servings
  • 5 sweet potatoes
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 2 tablespoons heavy cream
  • 1/4 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped pecans
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
  3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
  4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.


Grandma's Green Bean Casserole - 10 Servings

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/4 cup onion, diced
  • 1 cup sour cream
  • 3 (14.5 ounce) cans French style green beans, drained
  • 2 cups shredded Cheddar cheese
  • 1/2 cup crumbled buttery round crackers
  • 1 tablespoon butter, melted
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.


Double Layer Pumpkin Cheesecake - 8 Servings

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving
**The reviews stated that you can use a can of pumpkin pie filling instead of the pumpkin puree and the spices - since the pumpkin pie filling is already seasoned.


I hope everyone has a Happy Thanksgiving!!

Be sure to visit Evie Adventures - there is currently a giveaway for free Christmas Cards!




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