Archive for February 4th, 2007


Sunday, February 4th, 2007

Another week to plan meals for… they seem to come so quickly!

Monday… Leftover chili from super bowl party on whole wheat tortillas with sour cream & salsa… chips & salsa…

Tuesday… curry chicken (thanks jennifer), rice, brocolli

Wednesday… son’s 13th birthday… Mazzio’s pizza & chocolate cheesecake!

Thursday… spaghetti & meatballs in crockpot with garlic toast & green beans & salad

Friday… pork & green chili casserole

Curry Chicken
1) Cook 1 pound boneless, skinless chicken breast & cute into bite size pieces. (I have baked the chicken earlier in the day and then cubed it or cut it up and then sauteed it before doing step 2.) Set aside.

2) Melt 2 tablespoons of butter in large skillet over medium heat. Cook 1/4 cup of chopped onions, 1 tablespoon of flour, 1 tablespoon of curry powder and 1/2 teaspoon of salt in butter. Stir constantly until bubbly. It will be think like a grainy paste.

3. Remove from heat and stir in 1/2 cup chicken broth and 1/2 cup milk (we use skin).

4. Heat to boiling, stirring constantly for about 1 minute. Add chicken. Cook about 3 minutes while stirring. Serve with white rice.

My girls love it-they call it yellow chicken. For pickier eaters, I would just serve them some of the cooked chicken (before adding the sauce) and rice with the veggie that you are serving.

1 loaf frozen bread dough
2 eggs, seperated
1 TBSP parmesean cheese
1 TBSP parsley
1/2 TBSP garlic powder(I’ll press a few cloves of garlic)
1 TBSP oregano
1/2 TBSP pepper
approximately 2 TBSP olive
1/2 lb cooked Italian sausage OR pepperoni
2 cups mozzarella cheese
1/2 lb mushrooms, sliced (I use 2 small cans)
Oil frozen bread dough and defrost 3-4 hours, per package instructions. Roll out with hands to 1/4 inch thickness. Mix egg yolks, seasonings and spread on dough. Top with meat, mushrooms, and cheese. Roll lengthwise & shape into a horseshoe shape. Place seam side down on a cookie sheet. Brush with egg whites. Bake at 350′ for 30 minutes. Slice into 1″ pieces. Serve with hot pizza sauce or spaghetti sauce.

Pork and Green Chili Casserole
1 lb. pork, cubed (can use chicken)
15 oz. black beans, rinsed and drained
14.5 oz. diced tomatoes, drained
1 can cream of chicken soup
2-4oz. cans chopped green chilies
1 c. quick cook brown rice
1/4 c. water
1 tsp. ground cumin
2-3T. salsa
1/2 c. shredded cheddar

Saute pork in skillet until no pink remains. Add beans, soup, tomatoes, chilies, rice, water, salsa and cumin. Cook and stir until bubbly. Pour into an ungreased 9 x 13 pan. Bake uncovered at 350 for 30 minutes. Sprinkle cheese and let stand

Thanks Laura for hosting Menu Plan Mondays. It’s fun to check out all the menus and get new ideas for the next week. I’m sure my family is thankful for the variety.