11/15/09

Meal Plan for November 16th - 22nd


 November Giveaways!!!

Drawing this Thursday!!!

We have three of these sets to give away!!!

Susan has provided us with three Little Book of Holiday Appetizers published by Oxmoor House, the publishers of Southern Living books

I am slipping each of these into a cute fall potholder!

There will be three winners!
Drawing will be on November 19th at 6:00 p.m. (CST)
This will allow time for delivery to our winners before Thanksgiving!
To enter, email me at:

mealplanwithconnie@att.net

Good luck to all!!!

  Thanksgiving
By Ralph Waldo Emerson

For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.


Monday - Cheesy Chicken Bake, Bar-B-Que Green Beans, and "Biscuit" Rolls

Cheesy Hash Brown Chicken Bake

1 can cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cooked, chopped chicken
4 cup frozen, shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
2 cups crushed potato chips

Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.
Combine soup, sour cream, milk, chicken and cheese.  Remove and reserve one cup of soup mixture.  Mix remaining mixture with hash brown potatoes.Spread hash brown mixture into prepared pan.  Spread reserved soup mixture over hash brown mixture.  Cove tightly with foil and bake for about 30 minutes.  Remove foil and sprinkle with crushed potato chips. Return to oven uncovered and bake for about 15 minutes longer.


Bar-B-Que Green Beans

2 cans French-style green beans, drained
4 strips bacon, diced (This can be pre-cooked or raw.)
1/2 med. onion, diced
1/2 c. brown sugar
1/2 c. ketchup
1 tbsp. Worcestershire sauce (optional)

Preheat over to 300 degrees.

Combine all ingredients. Place in sprayed casserole dish. Bake uncovered 1 -2 hours, stirring occasionally.

Or, if time is limited:

Bake 25 to 30 minutes at 350 degrees.


"Biscuit" Rolls

My kids love these!

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 rolls of biscuits.

Preheat oven to 375 degrees.

Melt 2 tablespoons butter.

Spray muffin pan with cooking spray. Place a refrigerated biscuit into each muffin cup. Spoon melted butter over each biscuit. Bake for about 10 minutes.


Tuesday - Chicken Pizza Rollups

Chicken Pizza Rollups

1 can Pillsbury refrigerated pizza dough
1 cup ranch salad dressing
2 cups chopped chicken
2 cups shredded pizza blend cheese
pizza sauce and/or additional ranch dressing for dipping

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
Unroll dough and shape into a rectangle.
Combine ranch dressing and chicken.
Spread chicken mixture over dough.
Sprinkle with cheese.
Starting at long end roll dough in a jellyroll fashion.
Slice roll into 1-inch pieces and place on prepared baking sheet.
Bake for 20-22 minutes or until golden brown.
Serve with pizza sauce and/or additional ranch dressing.

Wednesday - Leftovers Buffet


Thursday - Sausage Gravy and Biscuits, scrambled eggs and fresh fruit
 
Sausage Gravy and Biscuits


1 pound sausage roll
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
Cooked biscuits

Cook sausage in large skillet over medium heat until browned. Stir in flour until smooth. Gradually add milk. Cook until thick and bubbly. Season with salt and pepper. Serve over biscuits.

Friday - Eat out!!!

Saturday - Leftovers Buffet or Family Favorite

3 comments:

  1. All of these recipes sound wonderful! I especially like the "biscuit" rolls idea. I think I'll try those instead of regular dinner rolls for Thanksgiving dinner! :)

    ReplyDelete
  2. They all sound so good, especially the sausage and gravy biscuits, one of my favorites !

    ReplyDelete
  3. Lots of comfort foods to warm their tummys.

    ReplyDelete

Thanks for sharing! I love comments!