Meal Plan for August 17th - 23rd

It's meal plan day!!
Did y'all think I forgot?!!
Larry was off, and we've had a good bit going on around the house most of the day! So, I'm posting this a little later than usual!

Don't forget to:

1. Tidy your fridge, and

2. Sort your coupons

before making your meal plan for next week!!


Cooking Quote of the Week:

"In cooking, as in all arts, simplicity is the
sign of perfection."
~ Curnonsky


And let the beauty of the Lord our God be upon us, and establish the work of our hands for us; yes establish the work of our hands.
Psalm 90:17

Since we will be starting back with school work next week, I've chosen some really simple dishes for our meals. Thank you so much for sending some delicious, easy recipes for us to try. Please continue to do this!!
I pray that each of you will find joy in your week as you serve the Lord in His established place for you!

Many blessings and happy cookin' ~ Connie

Monday - Savory Beef Noodle Dinner, Corn-0n-the Cob and Biscuits

Thanks to Emily at Marvelous Recipes for this “marvelous” recipe. Hop over and take a look at Emily’s site! She’s got some great recipes!! I love that she cooks with and for her family and is teaching her granddaughter to cook!! Thanks for sharing this with all of us, Emily!!

Savory Beef Noodle Dinner

A super easy and quick-to-fix-meal that will have dinner on the table in a jiffy! Hubby declared it was “really good”. ~ Emily

1 pound lean ground beef
1 (10-1/2 oz.) can condensed French onion soup, undiluted
1 (10-1/2 oz) can beef gravy
1 (4 oz) can mushroom stems and pieces, drained
1/4 teaspoon black pepper
2 tablespoons corn starch
2 tablespoons water
Hot cooked noodles
In a large skillet over medium heat, cook the ground beef until meat is no longer pink; drain. Add the soup, gravy, mushrooms and black pepper. Bring to a boil; reduce heat, cover and simmer for 5 minutes.
In a small bowl, combine the corn starch and water until smooth; stir into beef mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve over hot cooked noodles. Makes 4 servings.



Tuesday - Turkey Club Pizza

Turkey Club Pizza

1 refrigerated pizza crust, baked and slightly cooled*
1/3 cup mayonnaise
2 Tbsp. honey mustard dressing OR Dijon mustard
1 teaspoon dried Italian seasoning (optional)
2 cups cubed cooked turkey**
6 slices bacon, cooked crisp and crumbled***
2 tomatoes, chopped and seeded (optional)
2 cups shredded pizza blend cheese

Pre-bake crust according to package directions. Don’t over brown.

In small bowl, combine mayonnaise, honey mustard and Italian seasonings; mix well.
Stir in turkey, coating meat well. Spread crust with turkey mixture.
Top with remaining ingredients in order listed.
Bake at 400 degrees until crust is golden brown and cheese is melted.

Speedy substitutes:
*Use a crust, like Boboli, that’s already pre-baked.

**Thaw and use turkey or chicken you’ve pre-cooked and frozen, or use canned chicken or a package of cooked chicken breast strips, chopped into bite-size pieces.

***Use pre-cooked bacon or a package of real bacon bits.



Wednesday - Easy Jambalaya and garlic bread

Easy Jambalaya

4 slices of bacon, diced
1 medium onion, chopped*
1/2 medium green pepper, chopped*
1 (16 oz.) can chicken broth
1/2 cup ketchup
2 tablespoons brown sugar
1 - 10 oz. package cooked, shelled, deveined and tails removed shrimp, thawed
1 c. finely diced fully cooked ham or Cajun sauasage
2 T. cornstarch
3 T. cold water
Salt & pepper to taste
Enough hot, cooked rice to feed your family

While rice is cooking, sauté bacon in a large pan until crisp. Remove bacon from pan and set aside.
Cook onion and pepper in bacon fat until soft and translucent.
Add broth, ketchup and sugar: cover and simmer for 15 minutes.
Add shrimp and ham; heat through.
Blended cornstarch and water. Add to meat mixture, stirring until mixture is thickened.
Add salt, pepper and hot sauce to taste. Serve over hot rice.


Thursday - Crazy Crust Mexican Dinner

This recipe was posted on Tasty Tuesday and Tempt My Tummy Tuesday by Prairie Cottage Rose.

Crazy Crust Mexican Dinner

For the crust:

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup shortening
1/2 cup sour cream
1 egg

For the filling:

1 pound ground beef, browned & drained
1/2 cup chopped onion
1/2 teaspoon salt
2 teaspoons chili powder
1 can chili or kidney beans (16 oz)
1 can tomato sauce (8 oz)
Shredded lettuce
Chopped tomatoes
Shredded cheese

Heat oven to 425 degrees. Lightly grease a 10" pie pan. Throw all the crust ingredients into a bowl and lightly mix with a fork. It will look weird and lumpy. Please do not panic. That's why it's called a "crazy" crust :-) Spread the batter very thinly on the bottom of your pie pan and more thickly on the sides up to 1/4" from the pan's rim.

Combine the filling ingredients and spoon into the crazy crust. Bake 15-25 minutes, or until the crust is golden and the filling slightly bubbly.

Top with lettuce, tomatoes and grated cheese.

Serve with whatever additional taco toppings your family enjoys: guacamole, sour cream, salsa, olives, etc.


Friday - Eat Out!!!


Saturday - Country Style Boneless Chicken Tenders Dinner

Many thanks to Wayne C. for this yummy recipe! I can already tell this will be a favorite with everyone at our house!! Wayne and I have lots of connections, and I have been blessed to know him and Barbara and worship at church with them for over 20 years! They are both very involved with Habitat for Humanity and played a huge part in a neat food-oriented fund raiser a couple of weeks ago. It was so fun and helped provide needed funds to provide affordable housing in our community!
Click HERE to read more about the fund raiser on Wayne's blog. My friend and Wayne and Barbara's niece, Felecia, was the hostess. Click HERE to read her experiences of opening her home for such a great cause. Maybe some of us will be inspired to do something similar!

Country Style Boneless Chicken Tenders

This is perhaps my favorite year round dinner, and it’s surprisingly quick to prepare. ~ Wayne

1 pkg. Fresh Boneless Chicken Tenders (about 10 pieces)
1 pkg. Pillsbury Frozen Mini-Biscuits (McCoy’s Grocery)
3-4 medium sized Potatoes - Irish or Idaho
Frozen vegetable – Chick peas or baby limas
Garden Salad (optional if green vegetable is chosen)

Easily feeds four.

Use a mallet to flatten chicken tenders, dip in buttermilk (no egg), dredge in S.R. Flour, add salt and pepper to taste. Deep fry in peanut oil or country fry on stovetop. Fry at 375° to 400° until golden brown. Serve while warm.

Peel, dice and boil potatoes until tender, add 1 Tbs butter (real kind), season to taste, and serve once liquid begins to thicken. Potatoes can be mashed if desired.

Serve with one of the vegetable suggestions above, potatoes, garden salad, and hot biscuits.

Prep to finish – thirty minutes or less.

Note: If country fried, make milk gravy to serve on chicken or biscuits.