Then Jesus said to his disciples:
"Therefore I tell you, do not worry about your life, what you will eat; or about your body, what you will wear. Life is more than food, and the body more than clothes.
Consider the ravens:
They do not sow or reap, they have no storeroom or barn; yet God feeds them.
And how much more valuable you are than birds!"
Monday - Baked Ziti, bagged Caesar salad, garlic bread
1 pound lean ground beef
1 (26-ounce) jar spaghetti or pasta sauce
1 (16-ounce) box ziti pasta
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1 (8-ounce) package shredded mozzarella cheese
Brown beef, stirring until beef crumbles and is no longer pink. Drain beef, and return to pan. Stir in spaghetti sauce. Set aside.
Cook pasta in a large Dutch oven according to package directions. Drain and return to Dutch oven.
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and salt and pepper to taste. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.
Transfer pasta mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.
Bake at 350° for 20 to 25 minutes or until cheese is melted. Let stand 10 minutes before serving.
Tuesday - White Pizza
Refrigerated pizza crust
2 1/2 tbsp. olive oil
2 tablespoon butter
2 tablespoons flour
1 ½ cup milk
½ cup Parmesan cheese
1 cup shredded mozzarella
1 cup shredded provolone
chopped grilled chicken (optional)
Preheat oven to 400 degrees.
Roll pizza crust onto oiled pan. Pinch edges of dough into 1/2 inch rim all the way around pizza.
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese. Add salt and pepper to taste.
Brush dough surface olive oil.
Spread white sauce over crust.
Sprinkle with chopped chicken, if using.
Top with cheeses.
Bake for 20 minutes or until dough is golden brown and done.
Wednesday - Barbecued Chicken, Garlicky Cream Cheesy Mashed Potatoes, Easy Slaw and frozen biscuits
4 to 6 chicken breasts
½ cup ketchup
¼ cup vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
1 teaspoon salt
1½ teaspoons dry mustard
1 teaspoon paprika
Preheat oven to 350 degrees. Coat a 9x13-inch pan with cooking spray.
Rinse and pat chicken breasts with paper towels.
In a saucepan, combine remaining ingredients; heat thoroughly.
Sprinkle chicken with a little salt and pepper; put in a shallow casserole.
Pour heated sauce over chicken.
Cover and bake for 1½ - 2 hours, basting occasionally.
If sauce is too thin, remove foil for last 30 minutes of baking, turning breast a couple of times to prevent them from becoming too dry.
After removing chicken from baking pan, you can also whisk in a bit of corn starch to thicken the sauce.
Spoon thickened sauce over chicken.
Garlicky Cream Cheesy Mashed Potatoes
6 medium to large potatoes
2 - 3 cloves of peeled garlic
3 teaspoon butter
¼ cup sour cream
4 ounces softened cream cheese
¼ cup milk
salt to taste
1 cup shredded cheddar cheese
Preheat oven to 325 degrees.
Peel potatoes and cut into cubes.
Place potatoes, salt and peeled garlic in a boiler.
Cover with water.
Boil potatoes 15 minutes, or until fork-tender.
Drain and transfer potatoes into a large mixing bowl.
Add butter, sour cream, cream cheese, milk and salt.
Mash with potato masher. Add cheddar cheese. Stir, and serve.
To prepare ahead:
Place completely prepared mashed potatoes in a sprayed casserole dish, and refrigerate. To cook, bake at 325 degrees for 35-40 minutes. Garnish with more shredded cheese, if desired.
One bag slaw mix
¼ cup Kraft Cole Slaw Dressing
½ cup mayonnaise
Combine all ingredients. Refrigerate until ready to serve.
Thursday - Mexican Chicken and Rice Casserole, simple green salad, and Cheesy Corn Muffins
Mexican Chicken and Rice Casserole
1 cup sour cream
½ cup ricotta cheese
3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1½ cups shredded Monterey Jack cheese
1 (15-ounce) can chopped Mexican-style tomatoes
1 (15-ounce) can whole kernel corn (drained)
1 cup crushed tortilla chips
Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with cooking spray.
Mix together the sour cream, ricotta cheese, and cream cheese.
Add all other ingredients except the tortilla chips. Stir to blend.
Pour into prepared pan.
Top with tortilla chips.
Bake for 30 minutes or until hot and bubbly.
Cheesy Corn Muffins
¾ cup self-rising flour
½ cup yellow cornmeal
1 cup shredded cheddar cheese
1 egg, beaten
¾ cup milk
2 tablespoons melted butter
Preheat oven to 400 degrees. Coat muffin tin with cooking spray.
Combine flour, cornmeal and shredded cheese.
Make a well in center of dry ingredients.
Add beaten egg, milk, and butter.
Stir until ingredients are just moistened.
Fill muffin cups 2/3-full.
Bake for 15 to 20 minutes, or until nicely browned.
Makes about a dozen corn muffins.
Friday - Eat out night!!!
Saturday - Tater Tot Casserole, corn on the cob, simple green salad and "Biscuit" rolls
Tater Tot Casserole
2 pounds ground chuck, browned and drained
1 can cream of cheddar soup
½ cup mayonnaise
½ cup sour cream
2 cups cheddar cheese, divided
Preheat oven to 350 degrees. Coat a baking dish with cooking spray.
Combine ground chuck, soup, mayonnaise, sour cream and 1 cup of the cheddar cheese.
Spoon into prepared dish.
Top with tater tots.
Bake for about 45 minutes or until hot and bubbly and tater tots are golden brown.
Sprinkle remaining cheese over tater tots.
Return to oven long enough to melt cheese.
I buy the cheap, store-brand butter flavored canned biscuits. Depending on the size of your family, you can use the 5-count or 10-count package.
Preheat oven to 375 degrees. Coat muffin tin with cooking spray.
Melt 2 tablespoons butter.
Place a refrigerated biscuit into each muffin cup.
Spoon melted butter over each biscuit.
Bake for about 10 minutes.