Menu Ideas - Week of September 26th - October 2nd

OK I know I am going back in time but since I had the blog crash I wanted to at least post the recipes for the last two weeks. 

Week of September 26 - October 2, 2010

Sunday - Baked Potato Soup and Salad

3 to 5 Large Potatoes

2/3 cup butter

2/3 cup flour

6 cups milk

1 to 2 teaspoons salt

1/2 teaspoon pepper

8 slices of bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 onion, sauteed in bacon grease until tender

Directions:  Bake potatoes at 400 degrees for about 1 hour our until done.  After cooling cut lengthwise and scoop out potatoes. Melt butter over low heat.  Add flour and stir until smooth.  Add milk gradually, cooking over medium heat until thickened.  Stir in cheese.  After cheese melts, add bacon, onion, and potatoes.  Heat thoroughly. 

Monday - Turkey Burgers and Salad
I purchase the Jennie O Frozen Turkey Burgers from Walmart.  Serve on bun and add salad on the side.  Normally I buy premade salads.  I know they are terribly expensive but I can't stand making salads.

Tuesday - Creamy One-Pot Pasta
4 cloves of minced garlic
A couple of sundried tomatoes (not the ones already in oil)
3 to 4 cans of chicken broth
1 lb uncooked penne pasta
1 head of broccoli (cut small florets)
2 medium carrots chopped
8 oz cream cheese
1 teaspoon salt
1/2 teaspoon pepper
Lots of grated Parmesan Cheese
6 slices of crumbled bacon

Directions:  Saute garlic in bacon grease until brown.  Remove from heat.  Add broth and bring to a boil.  Stir in pasta and cook until al dente.  Add vegetables, cream cheese, salt and pepper to pot.  Stir until cream cheese is melted and fully incorporated.  Cook until vegetables are tendar.  Add bacon.  Serve with Parmesan on top.

Wednesday - Leftovers

Sorry Gene :-(

Thursday - Roasted Herb Chicken & Potatoes, String Beans, and Dinner Rolls

1 1/2 pounds baking potatoes

1 large onion, chopped

1/3 cup  Soy Sauce

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 cloves minced garlic

1 teaspoon dried oregano leaves

1 teaspoon dried rosemary

1/4 teaspoon pepper

1  whole roasting chicken

Directions:   Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.  Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.  Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.   Taken from http://www.allrecipes.com/.

Friday - Hamburger Helper - really do I need to explain

Saturday - Quick and Easy Chicken and String Beans

4 tablespoons olive oil

1 to 2 onion, chopped

2 to 4 skinless, boneless chicken breast halves cubed and cooked

6 tablespoons ketchup

4 tablespoons soy sauce

4 to 6 tablespoons white sugar

4 tablespoons lemon juice (can substitute chicken broth if you don't have lemon)

1/2 teaspoon ground black pepper

Directions: Saute onion in oil until translucent. Add chicken, and brown lightly. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.   Serve over rice.