Menu Plan Monday

Crockpot Bacon Cheeseburger Casserole
Peas

Crockpot Bratwurst and Cabbage
Applesauce

Crockpot Mandarin Orange Chicken
Rice
Broccoli

Cream Cheese Monkey Bread

Crockpot Philly Cheesesteaks
Coleslaw

Hot Tamale Soup

Hot Tamale Soup

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups chicken broth
1 (14- to 16-ounce) can tomatoes, chopped, with juice
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels
12 (3 ounce) purchased tamales
Shredded Cheddar cheese

Heat heavy large saucepan over medium-high heat. Add ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes. Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to package instructions. Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Menu Plan Monday

Hot Tamale Soup

Macaroni and Cheese

BBQ Ribs
Baked Beans
Corn

Grilled Steak
Broccoli and Cheese Rice
Asparagus

Menu Plan Monday

Sunday-

Lasagna

Monday-

Spaghetti
Garlic Bread

Tuesday-

Beef Stew
Cheddar Biscuits

Wednesday-

Taco Pasta

Menu Plan Monday

Monday-

Creamy Butternut Squash Soup

Tuesday-

Cheeseburgers
Baked Beans
Coleslaw

Wednesday-

Baked Ham
Macaroni and Cheese
Brussels Sprouts
 

Menu Plan Monday

Monday-

Roast Chicken
Potato Salad
Baked Beans

Tuesday-

Goulash
Green Salad
Dinner Rolls

Wednesday-

Garlic and Herb Tilapia
Angel Hair Pasta
Mixed Vegetables

Thursday-

Pepperoni Pizza
Green Salad

Friday-

Pasta Shells with Marinara
Italian Style Vegetables
Green Salad
Garlic Bread

Saturday-

Corndogs

Sunday-

Mesquite Grilled Chicken
Bacon and Ranch Pasta Salad
Asparagus

Menu Plan Monday

Monday-

Pepperoni Pizza Pasta
Green Salad
Garlic Bread

Tuesday-

Cabbage Chicken Saute
Rice

Wednesday-

Cheesy Beef Goulash

Thursday-

Beef Stew
Green Salad
Cornbread

Friday
Went out for Chinese New Year


Saturday-

Perogies with Cheese Sauce
Green Salad

Crab Newburg

Crab Newburg

6 Tbsp butter

6 Tbsp flour

1 tsp paprika

1 tsp Old Bay Seasoning

¾ C water

2 C milk plus additional if needed

½ C white wine

1 ½ lb imitation crab meat

8 oz linguini, cooked and kept warm

Melt butter in a large skillet, add flour and seasonings. Add water and milk, stirring constantly stirring. Add wine and continue stirring until thickened and smooth. If sauce becomes too thick add a small amount until desired consistency. Add the crab and stir gently until heated through. Serve over pasta.

Crockpot Brown Sugar Pork Roast

Crockpot Brown Sugar Pork Roast

1 (4-6 lb) pork roast

Salt free seasoning to taste

1 C brown sugar

2 cloves garlic, minced

1 Tbsp Dijon mustard

1 Tbsp balsamic vinegar

Place pork roast in a crockpot. Sprinkle with salt free seasoning. In a bowl combine brown sugar, garlic, mustard and vinegar. Stir together to make a paste, spread on top of the roast. Cook on low for 8 hours or until cooked through. Slice and serve.

Mexican Beef Strips

Mexican Beef Strips

1 ½ lbs cheap, thin steak, cut into thin strips

¼ C oil plus additional as needed for cooking the strips

2 Tbsp lime juice

1 tsp oregano

1 tsp cumin

¼ tsp chili powder

2 cloves garlic, minced

Combine ¼ C oil, lime juice, oregano, cumin, chili powder and garlic in a bowl and set aside. In a skillet, heat a small amount of oil and cook strips until cooked through. Turn off heat and toss with the sauce and serve.

For more recipes visit Foodie Friday