. I used to use that all the time for meal planning, and it had some great meals in it. Last week's meals are just about done and turned out rather well. The lemon cake was good with cool whip, not without. The Hoppin' John will get made this week. I just realized I didn't make the pizza potatoes, but I have something better this week. The Cheese enchiladas were good, but I do prefer the crispiness of the stove on these. They do get a little mushy.So here is this week:
Meal 1:
Tuna Melt Chips
Two 6-ounce cans tuna, drained
2 ribs celery, thinly sliced
1/3 cup drained pickled jalapeño chile slices, chopped
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
One 9-ounce bag kettle-style potato chips
8 ounces cheddar cheese, shredded
1/4 teaspoon chili powder
1. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a medium bowl, break up the tuna with a fork and stir in the celery, jalapeños, mayonnaise and lemon juice. 2 ribs celery, thinly sliced
1/3 cup drained pickled jalapeño chile slices, chopped
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
One 9-ounce bag kettle-style potato chips
8 ounces cheddar cheese, shredded
1/4 teaspoon chili powder
2. Line 2 rimmed baking sheets with parchment paper. Arrange the potato chips on the prepared pans, sprinkle the cheese on top and bake until melted, 2 to 3 minutes. Dot the chips with the tuna salad; season with the chili powder.
Meal 2:
Pizza Casserole
2 packages uncooked macaroni and cheese (7.25 ounce)
1 can pizza sauce (14 ounce)--using spaghetti sauce instead
1 package mozzarella cheese (8 ounce) shredded and divided
1/4 cup grated Parmesan cheese, divided
6 ounces pepperoni sausage, sliced
1 can pizza sauce (14 ounce)--using spaghetti sauce instead
1 package mozzarella cheese (8 ounce) shredded and divided
1/4 cup grated Parmesan cheese, divided
6 ounces pepperoni sausage, sliced
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or about 3 minutes before cooked; drain and place noodles in a 9x13-inch baking dish.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Stir in pizza sauce, powdered cheese packets from macaroni and cheese mix, 1/2 the mozzarella cheese, 1/2 the Parmesan cheese, pepperoni and any other pizza toppings that you want to add. Top with the remaining cheeses.
4. Bake in preheated oven for 45 minutes or until cheese is bubbly; serve.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Stir in pizza sauce, powdered cheese packets from macaroni and cheese mix, 1/2 the mozzarella cheese, 1/2 the Parmesan cheese, pepperoni and any other pizza toppings that you want to add. Top with the remaining cheeses.
4. Bake in preheated oven for 45 minutes or until cheese is bubbly; serve.
Meal 3:
Hungarian Goulash
1 1/2 pounds boneless pork, cut into 1" cubes
1 pound small new red potatoes, halved
2 medium onions, halved
1/4 cup water
3 tablespoons ketchup
1 tablespoon paprika
1 clove garlic, minced
1/4 teaspoon black pepper
3 cups shredded red cabbage
2 tablespoons all-purpose flour
1/2 cup sour cream
1/2 teaspoon caraway seed
Chopped parsley, for garnish
1. Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8 hours or until pork and potatoes are tender.
2. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with chopped fresh parsley, if desired.
1 pound small new red potatoes, halved
2 medium onions, halved
1/4 cup water
3 tablespoons ketchup
1 tablespoon paprika
1 clove garlic, minced
1/4 teaspoon black pepper
3 cups shredded red cabbage
2 tablespoons all-purpose flour
1/2 cup sour cream
1/2 teaspoon caraway seed
Chopped parsley, for garnish
1. Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8 hours or until pork and potatoes are tender.
2. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with chopped fresh parsley, if desired.
Meal 4:
Cheesy Hash Brown Chili
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
One 15-ounce can red kidney beans, rinsed
One 15-ounce can diced tomatoes
One 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
1. In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-by-11-inch baking dish.
2. Position a rack in the upper third of the oven and preheat to 400°. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
One 15-ounce can red kidney beans, rinsed
One 15-ounce can diced tomatoes
One 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
1. In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-by-11-inch baking dish.
2. Position a rack in the upper third of the oven and preheat to 400°. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.
My birthday cake:
Tiramisu Bowl
1 8 oz pkg softened cheam cheese
3 c Cold milk
2 pkg vanilla flavor instant pudding and pie filling (4 servings each)
1 8 oz tub Whipped topping, thawed, divided
48 Nilla wafers
1/2 c Brewed coffee, cooled, divided
2 Squares bakers semi-sweet chocolate coarsely grated (we used mini chocolate chips)
1 c Fresh raspberries (I'm using strawberries)
3 c Cold milk
2 pkg vanilla flavor instant pudding and pie filling (4 servings each)
1 8 oz tub Whipped topping, thawed, divided
48 Nilla wafers
1/2 c Brewed coffee, cooled, divided
2 Squares bakers semi-sweet chocolate coarsely grated (we used mini chocolate chips)
1 c Fresh raspberries (I'm using strawberries)
2. place 24 wafers in 2.5 qt bowl. drizzle with half of the coffee. top with half each of the pudding mixture and chocolate. repeat all layers
3. top with remaining whipped topping and fruit. refridgerate 2 hours
Extra Dessert:
Fiber Brownie Cups
3 cups 100% bran cereal
2 1/2 cups warm water
1 box Betty Crocker low fat brownie mix
1/2 tbsp baking powder
2 1/2 cups warm water
1 box Betty Crocker low fat brownie mix
1/2 tbsp baking powder
Preheat oven to 350F, and spray cupcake tins with nonstick spray (don't use liners).
Mix water and cereal together, let sit for 5 minutes.
Add the brownie mix and baking soda, stir together well.
Bake 20-25 minutes and then let cool completely.
Mix water and cereal together, let sit for 5 minutes.
Add the brownie mix and baking soda, stir together well.
Bake 20-25 minutes and then let cool completely.
I wish I had pictures--I have a couple, but I can't figure out an easy way to get them in. So you'll just have to read the recipes and see if they sound good!
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