Menu Ideas - Week of October 3rd to October 9th

Week of October 3 - October 9, 2010

Sunday - Eat Out :-)

Monday - Leftovers (Basically find whatever is in the fridge - sorry kids)

Tuesday - Chicken Pot Pie

1/4 cup butter

2 cloves garlic, minced

1 to 1/2 cup chopped onion

1 to 1/2 cup chopped celery

1 to 1/2 cup chopped baby carrots

1/2 cup all-purpose flour

2 teaspoons white sugar

1 teaspoon salt

1 teaspoon dried basil

1/4 teaspoon ground black pepper

4 cups chicken broth

1 (15.5 ounce) can peas, drained

2 to 4 cups diced, cooked chicken meat

Directions: Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.  In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.  Top mixture with either store brand or Pillsbury rolled pie crust.  You find this in the aisle with the biscuits they are not frozen.  Bake in the preheated oven for 20 to 25 minutes depending on your pie crust.  Make sure for the first 15 minutes to cover edges with foil so they won't burn.

Wednesday - Leftovers

Thursday - Vegetable Soup

2 tablespoons vegetable oil

1 green bell pepper, chopped

1 onion, chopped

1 (10.75 ounce) can condensed cream of chicken soup

2 (14.5 ounce) cans chicken broth

1 teaspoon chili powder

1 (14.5 ounce) can diced tomatoes

1 (16 ounce) package frozen mixed vegetables

1/2 box of penne or rotini pasta cooked al dente

Directions:  In a saucepan over medium heat, heat oil. Cook green bell pepper and onion until tender, stirring often.   Add cream of chicken soup, broth, and chili powder.  Bring to a boil and then simmer for 10 minutes.  Add tomatoes and mixed vegetables. Cook for 20 minutes add cooked pasta cook additional 5 minutes and then serve.

Friday - Leftovers

Saturday - Sheppard's Pie

4 large potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon chopped onion

1 cup shredded Cheddar cheese

salt and pepper to taste

5 carrots, chopped

1 tablespoon vegetable oil

1 onion, chopped

1 pound lean ground beef

2 tablespoons all-purpose flour

1 tablespoon ketchup

3/4 cup beef broth

1/4 cup shredded Cheddar cheese

Directions:  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/2 cup shredded cheese. Season with salt and pepper to taste; set aside.  Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.  Bake in the preheated oven for 20 minutes, or until golden brown.