I am the bread of life.
Monday - Swiss Chicken and Noodles and garlic bread
Swiss Chicken and Noodles
(Double ingredients if you want a 9x13-sized dish of this.)
8 ounces egg noodles
2 tablespoons butter
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups chicken broth
1 cups shredded Swiss cheese
2 cups cubed cooked chicken (or turkey)
1 cup cooked chopped broccoli
1 sleeve Ritz crackers, crushed
½ stick melted butter
Cook noodles according to package directions.
In a medium skillet, melt butter over medium low heat; cook onion and mushrooms until tender. Stir in flour, salt and pepper. Stir in broth. Bring to a boil; reduce heat and simmer, stirring constantly, until sauce is thickened. Stir in cheese until melted. Add chicken and broccoli and heat through. Toss with hot noodles; top with buttered bread crumbs. Place under broiler to toast bread crumbs.
Tuesday - Bacon Cheeseburger Upside-Down Pizza Recipe, mozzarella sticks
Bacon Cheeseburger Upside-Down Pizza Recipe
1 pound lean ground beef
1 medium onion, sliced
6 slices bacon -- cooked and crumbled (You will need 8 slices in all.)
1 jar pizza sauce
3 Italian plum tomatoes
6 slices cheddar cheese (You can use shredded, if you prefer.)
1 cup milk
1 cup Bisquick
2 slices bacon -- cooked crisp and crumbled
Heat oven to 400 degrees.
In large saucepan, brown ground beef with onion; drain. Stir in crumbled bacon and pizza sauce.
Spoon into sprayed 13x9-inch baking dish. Sprinkle evenly with tomatoes; top with cheese slices.
In medium bowl, beat eggs slightly. Add milk; mix well.
Lightly spoon Bisquick into measuring cup; level off. Add Bisquick; beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with crumbled bacon.
Bake at 400 degrees for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.
Wednesday - Chicken Veg-all Casserole, simple salad, “Biscuit” Rolls
Chicken Veg-all Casserole
2 lg. chicken breasts, cooked & chopped
2 cans Veg-all, drained
1 small onion, chopped
1 c. grated cheese
1 c. mayonnaise
1 c. water chestnuts, sliced
1 stack Ritz Crackers
½ - 1 stick butter melted
Mix all ingredients. Pour into Pam-sprayed casserole pan.
Toss crackers with butter until all are coated. Spread over top of casserole.
Bake at 350 degrees for 30 minutes, or until heated through.
Thursday - “Leftover Buffet” or Tacos
1 lb of ground beef
1 onion, chopped
Salt, to taste
1 garlic clove
1 packet of taco shells
1 cup of green chili or taco sauce
Sauté the beef and onion until brown, then add the garlic and salt, to taste.
Place a heaped tablespoon of meat mixture in each shell and stuff with lettuce and cheese.
Serve with the green chili or taco sauce and top with guacamole if desired.
Friday - Eat out!!!
Saturday - Bacon-wrapped Pork Tenderloin, Garlicky Cream Cheesy Mashed Potatoes, Steamed Broccoli, and frozen biscuits
This is a Southern Living recipe that I’ve tweaked to our liking.
Bacon-wrapped Pork Tenderloin
1 (1-lb.) pork tenderloin
1 tablespoon olive oil
Lawry’s Season Salt
1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Rub with olive oil. Sprinkle season salt over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.
Garlicky Cream Cheesy Mashed Potatoes
6 medium to large potatoes
2 to 3 cloves of peeled garlic
1 t. salt
1/2 cup milk
3 t. butter
1/4 cup sour cream
1/2 stick softened cream cheese (4oz.)
1 cup shredded cheddar cheese
Preheat oven to 325F 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 done. Drain and transfer potatoes into a large mixing bowl, add butter, salt, cream cheese, sour cream, milk.
1 bunch of fresh broccoli
Rinse well. Cut into large, bite-sized florets. Discard stems, if not using. If using, peel off the thick skin around the stem. Cut stem into bite-sized pieces.
Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. If you do not have a steamer, you can simply put the broccoli directly into an inch of boiling water. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 6-7 minutes. The broccoli is done when you can pierce it with a fork. Be careful not to overcook the broccoli.
Toss with butter or olive oil. Sprinkle with salt.