Meal Plan For September 14th - 20th

It's meal plan day!!


Don't forget to tidy your fridge and sort your coupons before making your meal plans for next week!


Sunday Coupon Preview


Do vegetarians eat animal crackers?
~Author Unknown


A Table Blessing

(Tune: O God our Help in Ages Past)

To God who gives us daily bread,
A thankful song we raise.
We pray that God who gives us food
Will fill our hearts with praise. Amen.


Meal Plan For September 14th - 20th

Monday - Italian Chicken Breasts Over Angel Hair Pasta, Spinach Caesar Salad, and Green Onion, Cheese, and Sour Cream Drop Biscuits

Italian Chicken Breasts Over Angel Hair Pasta

This recipe was inspired by one I came across the other day, unfortunately, I forgot to note where I found it! I think it sounds yummy and very healthful, too!

4 boneless, skinless chicken breast
1 c Light Italian dressing
Angel Hair pasta, cooked according to package directions

Preheat oven to 350 degrees. Fill pasta pot with water and turn burner to simmer.

Place chicken breasts in a sprayed baking dish and cover with dressing.
Cover with foil and bake for 30 minutes. Remove cover for last 5 min.
Bring water to a full boil. Add pasta when you remove the foil from the chicken.
Plate pasta and top with chicken breast and pan sauce.


Spinach Caesar Salad

9 ounce bag fresh spinach
½ c Parmesan cheese
6 tablespoons bacon bits
1 cup croutons
1/3 cup light Italian dressing, or use recipe below

Toss all ingredients.

For homemade dressing, combine:

4 heaping tablespoons of light mayonnaise
1 teaspoon lemon juice
1 teaspoon garlic powder
salt and pepper, to taste
a bit of milk to thin, if you like

Toss all ingredients together.


Green Onion, Cheese, and Sour Cream Drop Biscuits

Recipe from:

http://misadventuresofmub.blogspot.com/2008/09/green-onion-cheese-and-sour-cream-drop.html

This is another carry over from last week that I didn't cook. These sound so yummy! I am looking forward to cooking these!

1 cup flour
1/2 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1/8 tsp baking soda
1 1/2 tbsp butter, cut into small pieces
2 oz shredded cheese
1/8 cup green onions, chopped finely
1/2 cup buttermilk
1/4 cup sour cream

In a bowl (I like to use a bowl with a lid), mix together dry ingredients. Cut in the butter with a pastry cutter or knife (or if you're untechnical like me you can use a fork) Add the cheese and onions and toss well until it's evenly mixed (if you use a bowl with a lid you can put the lid on and go crazy here). Add buttermilk and sour cream and stir until moist. Drop by 1/4 cupfuls onto a baking sheet covered with parchment and bake at 450 degrees for about 15 minutes. The edges should be browned when you're done.


Tuesday - Shrimp Scampi Pizza

I didn't get to make this last Tuesday. We are looking forward to trying this!

Recipe inspired by one I found at:
http://closetcooking.blogspot.com/2008/06/shrimp-scampi-pizza.html

1 Pillsbury Refrigerated Pizza Dough
1 pound frozen, fully-cooked shrimp, thawed and tails removed
2 tablespoons olive oil
2 tablespoons butter
1 pinch red chili pepper flakes (optional)
1 tablespoon dried parsley flakes
4 cloves garlic (chopped)
1/4 cup chicken broth
1 lemon (juice and zest)
1 tablespoon butter
2 cups mozzarella (grated)


Directions:

Preheat oven to 400 degrees.

Pat pizza dough into baking pan, prick dough all over with a fork and bake until just beginning to brown.

While crust is baking, prepare topping:

1. Heat the oil and melt the butter in a pan.
2. Add the red chili pepper flakes, parsley flakes and garlic; sauté until fragrant, about 1 minute.
3. Add the shrimp and sauté until heated through. (With pre-cooked shrimp this will just be a minute or so. Don’t over cook!)
4. Remove the shrimp from the pan.
5. Add the broth and lemon juice; bring to a boil.
6. Simmer the liquid until reduced by about half, about 3-5 minutes.
7. Add the butter, wait for it to melt and turn off the heat.
8. Pour the mixture onto the pizza crust, add the shrimp and top with the mozzarella cheese.
9. Bake until crust is golden brown and cheese is melted, about 5 minutes.


Wednesday - Eat at church!!!


Thursday - Easy Cheesy Sloppy Joe Cups and Ranch Potato Wedges Easy Cheesy


Sloppy Joe Cups

This is another one of those recipes that just came to me to try. Logan loves Sloppy Joes and asked for them this week. I racked my brain for a twist to use. This is what I came up with. We’ll see. It may be a flop!

½ pound ground beef
4 c. catsup
1 tablespoons yellow mustard
1 tablespoons Worcestershire sauce
1 tablespoons brown sugar
Liquid smoke, to taste
1 cup shredded Velveeta
1 (10 count) flaky biscuits
2 tablespoons melted butter

Preheat oven to 350 degrees.
Spray 10 muffin cups with cooking spray.
Brown ground beef in a skillet and drain. Return to skillet and add all other ingredients, except Velveeta; simmer a few minutes. Add Velveeta. Stir until cheese is melted.

Separate half of the biscuits, pressing on half of a biscuit into each of the 10 muffin cups.
Spoon 1 teaspoon of meat mixture onto each biscuit half. Separate the other half of biscuits, placing a biscuit half on top of meat mixture in each muffin cup. Spoon, or brush, a bit of butter on each biscuit top.
Bake until done and golden brown, about 10 - 15 minutes.


Ranch Potato Wedges

Recipe found here:

http://brittanieonabudget.wordpress.com/2009/09/06/menu-plan-monnday-97-913/

4 medium sized potatoes
1 T. mayonnaise
½ package ranch dip mix

Scrub potatoes and slice into eight wedges each. Stir together mayonnaise and ranch dip mix in a large bowl. Toss potato wedges in mixture until coated. Lay wedges singularly on a cookie sheet. Bake at 400 degrees for 35-40 minutes.


Friday - Eat out!!!


Saturday - Ham and Cheese Quiche and Bake Pineapple Casserole

Susan sent me this recipe a while back. I even had it on the meal plan, but something came up and I didn’t make it. I am looking forward to trying it!!


Ham and Cheese Quiche

9-inch pastry crust
2 cups shredded Swiss & cheddar cheese (mixed)
6 large eggs beaten
1 cup whipping cream
½ tsp salt
½ tsp pepper (I usually put a little more pepper)
½ tsp dry mustard (I usually omit this ingredient)
About 1 cup chopped thin sliced ham
*Place pie crust on stone preheat 400 – Bake 3 minutes
Remove from oven, push bubble down (if any) and bake 5 more minutes.
Pour egg mixture into crust and bake at 350 for about 35 minutes (sometimes it takes longer depending on oven).


Baked Pineapple Casserole

2 lg. cans pineapple chunks
1 c. sugar
5 tbsp. flour
1 1/2 c. cheddar cheese, shredded
1 cylinder Ritz crackers
1 stick butter, melted

Pour pineapple chunks, drained, in a large buttered casserole dish. Mix flour and sugar, sprinkle over pineapple. Add cheese over this mixture and top with cracker crumbs. Drizzle melted butter over the cracker crumbs. Bake at 350 degrees for 30 minutes.