Monday, April 6, 2009

Menu from Last Week!

I thought it would be fun to share with you what we ate last week...I used only recipes I got from my new cookbook from the retreat!!! Here is a list of what we had with the case you would like to try them...

Monday: Baked Scrambled Eggs HINT: Double the recipe to make an 9x13 pan!

1/8 cup of butter Directions: Melt butter in the bottom of an 8x8
9 eggs pan. Mix the remaining ingredients together.
1/2 cup sour cream Pour into pan. Bake @ 325 for 25 (for 8 x8).
1/2 cup milk Bake about 45- 50 minutes for 9X13 pan,
1 tsp. salt until nice and brown on top :)

Optional: For this recipe you could add in whatever else you wanted which makes it so nice and flexible!.....mushrooms, sausage, peppers, ect.

I served the Baked Scrambled Eggs with sausage links...again you could do whatever else you wanted! It was a hit at our house everyone loved it.....Thanks Tera for the recipe!

Tuesday: Tator Tot Casserole

1 lb of hamburger cooked and drained
2 can of cream of mushroom ( or chicken)
1 bag of tator tots
2 cups of shredded cheddar cheese

Mix Hamburger and cream soups together and put in a 9 X 13 pan (sprayed with cooking spray first) then layer it with the cheese, then top with the tator tots and salt and pepper. Cook @ 375 for 30 minutes

I served this with a veggie side.

Wednesday: Sour Cream Chicken

4-6 chicken breasts Directions: Place chicken in crock pot. Combine
1 can cream of mushroom all ingredients, pour over chicken. Cover and cook
1 cup sour cream on low for 7-8 hours. The gravy is great for mashed
1/2 cup chicken broth potatoes.
3 or 4 fresh mushrooms (sliced)
salt and pepper to taste

Thursday: We actually went to someone else's house for supper!! FUN TIMES!!

Friday: This is a day I didn't cook....Zach had surgery...we went to visit my grandpa at hospice...then I spent the rest of the day doing school and household we went with COLD MEAT sandwiches and chips for supper.

Saturday: I had left over chicken from Wed. meal (which I planned for) so we enjoyed
Classic Chicken Pot Pie

1 pckg. Pilsbury Pie Crust 1/3 cup margarine
1/3 cup chopped onion 1/3 cup flour
1/2 tsp. salt 1/4 tsp. pepper
1 1/2 cup chicken broth 2/3 cup milk
2 1/2 to 3 cups chicken (can use canned) 2 cup frozen mixed veggies

Heat oven to 425. Prepare Pie crusts for 2 crust pie using a 9 inch pie pan. Melt margarine in med. sauce pan on med heat. add onion and cook 2 minutes or until tender. Add flour, salt, and pepper, and stir until blended. Gently stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies. Mix well. Remove from heat and spoon mixture into crust. top with second crust. Seal edges and put slits in the top several places. Bake @425 for 30-40 min. or until golden brown. Let stand for 5 minutes before serving.
Thanks Abby for the recipe!!

Hope this is helpful when your meal planning and gives you some new easy ideas!!!

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