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Menu Plan for October 19th - 25th



It’s meal plan day!!

Don’t forget to tidy your fridge and sort your coupons before planning next week’s menu!

Sunday Coupon Preview

 My mother's menu consisted of two choices: Take it or leave it.
 ~ Buddy Hackett


Table Blessing
O God, we ask you for what we want,
And in your divine extravagance, you give us what we need.
Thank you, Lord. Amen.


Monday - Baked Potato Soup and Low-fat Corn Muffins

Baked Potato Soup

I found this recipe HERE!

4 large baking potatoes - prick, bake @ 450 for 1 hr, let them rest for 10-15 minutes. Peel and chop - I like some larger pieces.
1 lb bacon, chopped, cooked

Make a roux with 2/3 C butter and 2/3 Cup flour
Stir in 6 Cups milk, cook until thick

Add and heat through:
1 cup grated sharp cheddar cheese
4 green onions, sliced
3/4 teaspoon salt
1/2 teaspoon pepper

Just before serving add and heat through: potatoes and bacon.
Serve w/a dollop of sour cream and a bit of cheese.


Low-fat corn muffins

2 cups self-rising cornmeal
1 cup self-rising flour
1 tablespoon sugar, optional
1 cup low-fat buttermilk
¾ cup Egg Beaters (equals 3 eggs)
1 can (15 ounces) cream-style corn
2 tablespoon melted “light” butter

Preheat oven to 425°. Coat muffin pan with cooking spray.
Combine the cornmeal, flour and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and Egg Beaters; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.
Bake for about 15 minutes, or until golden brown.


Tuesday - White Pizza

The kids said last Tuesday night, that this is their favorite pizza!

White Pizza

Refrigerated pizza crust
2 1/2 tbsp. olive oil
2 tbsp. flour
1 1/2 c. milk
1 tsp. salt
1/2 c. Parmesan cheese
1 c. shredded mozzarella
1 c. shredded provolone
chopped grilled chicken (optional)

Roll pizza crust onto oiled pan. Pinch edges of dough into 1/2 inch rim all the way around pizza.
In medium saucepan, blend flour and salt. Gradually add milk. Add Parmesan cheese. Heat to boiling, stirring constantly, cook approximately 2 minutes. Let white sauce cool slightly.
Brush dough surface with small amount of olive oil. Then spread white sauce over crust. Sprinkle with chopped chicken, if using. Bake at 425 degrees for 10 minutes. Remove from oven, and top with cheeses. Return to oven for about 10 minutes, or until done.


Wednesday - Leftovers Buffet


Thursday - Ham and Egg Pie and Low-fat Hash Brown Casserole

I found this recipe HERE!

This is an excellent breakfast or brunch dish with its puff pastry crust layered with ham and eggs. Using frozen store bought puff pastry makes this dish a snap to put together. All you need to remember is to remove the puff pastry from the freezer about one hour before preparing.

Preheat oven to 400 degrees and place rack in center of oven. Have ready a 9-inch quiche pan or pie plate.
On a lightly floured surface, roll out one sheet of puff pastry to fit the quiche dish or pie plate. After lining the dish with the puff pastry, arrange 1/2 of the ham on top of the pastry. Break the 8 eggs and place evenly spaced around the quiche pan. Prick each yolk with a fork but do not stir yolks and whites together. Sprinkle green onions, Parmesan cheese, salt and pepper over eggs and top with remaining ham. Roll the second sheet of puff pastry to fit over pan. Cover pie with the second sheet of puff pastry, pinching the two sheets of puff pastry together and then trim off excess pastry. Gather up leftover scraps and roll out to make cut outs in various shapes. Place on top of puff pastry crust.
Beat egg with milk and brush the top of the puff pastry. Sprinkle with the Parmesan cheese. Bake in preheated oven for 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack. Serve hot or cold.


Low-fat Hash Brown Casserole

32 ounces frozen hash browns, thawed
1/2 cups onions, chopped
1 (10-3/4 ounces) can cheddar cheese soup
1 teaspoon salt
1 teaspoon black pepper
1 pint fat-free sour cream
1/8 cup reduced-fat margarine, melted
1 cup corn flakes

Preheat oven to 350-degrees. Coat a 9 x 13-inch pan with cooking spray; set aside.
Combine hash browns, onions, soup, salt, black pepper, and sour cream in a large mixing bowl. Mix well. Spoon into prepared pan.
Combine melted margarine and corn flakes. Lightly toss. Sprinkle evenly over casserole. Bake for 45 minutes.



Saturday - Lightened-up Tamale Pie and Ranchy Frito Corn Salad

Lightened-up Tamale Pie

1 pound extra-lean ground beef
1 cup chopped onions
1 cup chopped green peppers
1 tbsp chili powder
1 16-ounce can corn, drained
1 28-ounce can crushed tomatoes
1 teaspoon sugar
1 ½ cups self-rising cornmeal
2 tablespoons flour
½ cup low fat cheese
½ cup Egg Beaters
2 tablespoons melted "light" butter
2/3 cup milk

Preheat oven to 400 degrees.
Cook beef, onions and peppers until meat is done. Drain. Return to pan and add chili powder, corn, tomatoes and sugar. Spoon into a 2-quart baking dish.
Combine cornmeal and flour, add cheese, tossing to coat cheese. Add Egg Beaters, butter and milk. Spread cornmeal over top of meat and vegetables. Place in oven and bake for 20-25 minutes, until top is golden.


Ranch-y Frito Corn Salad

Logan loves this salad!

2 cans Mexicorn, drained
3 -4 green onions, sliced
1 cup shredded cheese
1/3 cup ranch salad dressing
2 tablespoons mayonnaise
1 cup crushed Fritos

Combine all ingredients except Fritos. Chill. Add Fritos and stir just before serving.

You can use more salad dressing and mayo, if you like.
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