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2011 October Menu Plan Recipes

2011 October Menu Plan Recipes

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Published by: Rebecca Rothberg Kvenvolden on Oct 08, 2011
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October menu recipes

Crock Pot Chicken and Dressing
2 pounds leftover cooked chicken, chopped 2 boxes stuffing mix (chicken flavor) 2 cans cream of chicken soup water Mix chicken, stuffing mix, and soup together. Add several cans of water (I usually add 3) to make the mixture “soupy.” Pour into crock pot and cook on low for 4-6 hours. I usually put this on at lunchtime and it is ready for dinner. Serve with some hot rolls and veggies.

Crock Pot Pumpkin Spice Latte
2 cups milk 2 Tablespoons canned pumpkin 2 Tablespoons white sugar 2 Tablespoons vanilla 1/2 teaspoon pumpkin pie spice You may use this instead: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger 1/2 cup brewed espresso or 3/4 cup strong brewed coffee garnish with whipped cream (optional) This will make enough for 2 big mugs with a bit leftover. Add the coffee/espresso and milk to the crock pot. Whisk in the pumpkin, spices, sugar, and vanilla. Cover and cook on high for 2 hours if everything is cold. Whisk again. Garnish with whipped cream and additional cinnamon.

Taco Soup
1 pound of hamburger 1 (15 ounce) can of pinto beans 1 package of taco seasoning 1 (14 ounce) can of corn 1 (14 ounce) can of chopped tomatoes 1 pint of salsa Brown hamburger. Mix hamburger, beans, taco seasoning, corn, salsa in crockpot til heated. At the table top with sour cream, cheddar cheese and serve with dorito chips.

Easy Creamy “Lasanga”
1 pound ground beef, browned 1 can (15 ounces) tomato sauce 1/2 cup chopped onion 2 teaspoons sugar 2 teaspoons salt 2 teaspoons worcestershire sauce 1 teaspoon garlic powder 1 package (8 ounces) cream cheese, softened 1 cup (8 ounces) sour cream 1/4 cup milk 1 cup (4 ounces) shredded cheddar cheese (if desired for serving) 8 ounces (before cooking) elbow macaroni noodles Cook beef until browned. Drain. Stir in tomato sauce, onion, sugar, salt, worcestershire sauce, and garlic powder. In a small bowl, beat softened cream cheese, sour cream, and milk until smooth. Then place ingredients in crock pot layering meat sauce and cream cheese mixture alternately. Cook on low all day or on high for a few hours or until heated through. Before serving, cook noodles according to package directions. Serve meat sauce over noodles. Sprinkle with shredded cheddar cheese if desired. Note: This recipe doubles easily. It’s just as yummy when I use low fat cream cheese, sour cream and milk. Mexican Tortilla pizza INGREDIENTS (makes 4 pizzas): Whole Wheat Tortillas – 8 tortillas (2 pieces for each pizza) Canola Oil – very small amount to glaze both sides of the tortilla Old El Paso Refried Beans – 1 (1 pound) can Water – 1/4 cup Onion – 1 small (diced) Paprika – 1 tsp Black Pepper – 1/4 tsp (or omit – you don’t really need it) Ortega Taco Seasoning – 1 tsp Scallions – 1 bunch (chopped) Jalapeno – 1/2 a jalapeno (deseeded & finely chopped) Tomato – 1 (chopped) Whole Foods 365 Organic Salsa – enough to spread over the pizza (demonstrated below) • Mexican Cheese Blend – enough to cover the pizza …you can use reduced fat cheese • Sour Cream Reduced Fat – 1 dollop (optional) • • • • • • • • • • • •

DIRECTIONS: 1. Preheat the oven at 400 degrees. 2. Line a tray with foil. 3. Place 2 tortillas on a flat surface and lightly glaze/brush both sides of the tortilla with Canola Oil. 4. 4. Place both tortillas on the foil tray. 5. Once the oven preheats, place the tortillas in the oven for 10 minutes – 5 minutes on each side so they crisp up. You can add multiple tortillas if you have room. 6. In the meantime, make the beans. Empty the contents of the refried beans into a small pot. 7. Add a 1/4 cup of water. 8. Place the pot over a stove on low-heat. 9. In the meantime, chop an onion. Add the onion to the beans. 10. Add the seasonings – paprika, black pepper, and taco seasoning. I don’t think you will need salt. 11. Mix. Wait a couple minutes and once heated thru, turn off the stove. 12. In the meantime, chop the veggies. 13. Check on the tortillas. DON’T TURN OFF THE STOVE. See how they are crispy once baked. 14. Spread a couple dollops of beans over the tortilla. 15. Top off with very little salsa. 16. Spread. 17. Top the salsa with the second piece of tortilla. 18. Spread salsa again – very little. 19. Top with scallions and tomatoes. 20. Add just about 1/2 to 1 tsp of deseeded jalapeno – see how much you can handle.

21. Top with cheese, make sure you get the sides. 22. Using a flat ladle place the Mexican Tortilla Pizza on the foiled tray. 23. See, I made 2. Into the oven for 12 minutes – I like my cheese slightly browned. 24. Cut into 4 pieces and don’t share with anyone! 25. Top off with a dollop of Sour Cream (reduced fat) and some Hot Taco Bell Sauce, just cause it's awesome! Crockpot chicken, beans and corn – Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag) - 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine) - Can of Black Beans, drained & rinsed. - Can of Corn, drained. - Can of Rotel Directions: Put frozen chicken in the crock pot. Put Cream cheese on top of the chicken. Dump in the Black Beans (make sure they are drained & rinsed!!!) Dump in the drained corn. Dump in the Rotel, – – Cover & cook in your Crock Pot on low for 6-8 hours. Every 2 hours, I stir the ingredients. You can shred the chicken when it is done, or just leave it as tenderloins. – I turn the crock pot off & let it sit for about 30-45 minutes. It is a little soupy, but letting it sit causes it to not be as soupy. – – I serve this over rice. The rice soaks up some of the soupy-ness.

The Ultimate Twice Baked Potatoes
from The Clarks and found on allrecipes.com 4 large baking potatoes 8 slices bacon 1 cup sour cream 1/4 to 1/2 cup milk 4 tablespoons butter

1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes at 350 degrees. Slow cooker sweet and tangy meatballs 1 12 oz jar chili sauce 1 jar grape jelly 1 pkg. frozen meatballs (or 2-3 packages of Little Smokies) Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve over rice or with toothpicks! Slow Cooker Chicken Taco Soup
Rated: Submitted By: RaisinKane Prep Time: 15 Cook Time: 7

aka Patti
Ready In: 7 Servings: 8

Minutes Hours

Hours 15 Minutes

"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup let's the slow cooker do the work so you don't have to!"

Ingredients:

1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with
Directions:
1 Place .

green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional)

the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2 Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the . shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Tater-Tot Casserole SERVES 4 • • • • • • 1. 2. 3. 4. 5. 6. 7. 8. 1 lb lean ground beef 1/2 medium onion, chopped 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted) 1 16oz package frozen tater tots 1 cup shredded cheddar cheese salt & pepper Preheat oven to 375 degrees. Brown ground beef. season with salt & pepper. Add chopped onion, cook until tender. In a casserole dish, combine ground beef mixture & cream soup. Top mixture with tater tots. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown. remove from oven & top with cheese, return to oven until melted. Enjoy!

TIPS This casserole freezes great! Just put it together then freeze until ready to bake. (adjust cooking times accordingly) I always double or triple this one! It re-heats beautifully!

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