STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Saturday, January 16, 2010

Sunday - 5 Day Meal Planner 1/17

Monday: Mexican Style Snapper
Tuesday: Picante Skillet Chicken
Wednesday: Pennsylvania Dutch Ham and Noodle Casserole
Thursday: Tandoori Chicken Thighs
Friday: Beef and Pepper Linguini

I will assume you have paprika, chili powder, 2 TBSP butter, soy sauce, garlic powder, vegetable oil and some type of light salad dressing.

From the store:
1 pound ground beef
6 boneless skinless chicken breasts
8 chicken thighs
1 pound red snapper filets
2 cups cubed, cooked ham
2 cups shredded extra sharp cheddar cheese
1 and ½ cup plain yogurt
1/3 cup sour cream
Garam Masala (found in the spice section of the store)
Fresh ginger (about 1 inch will be enough)
1 lemon
1 large onion
1 medium onion
2 medium green peppers
1 avocado (optional and they can be expensive)
1 tomato (optional)
1 bag of baby carrots
1 clove garlic
1 bag salad
1 16 ounce pkg linguini (you could use spaghetti if you already have some)
1 bag corn chips
1 box minute rice (I used Basmati b/c I have a lot of it and my girls like it better)
1 bag wide egg noodles
1 can condensed cream of mushroom soup
1 jar your favorite salsa (Pace Picante recommended)
1 bag potato vegetable steamers

On Sunday night I would just chop the two onions. That's it!

Monday - Mexican-Style Snapper 1/18

Created by The MDM Team, Wednesday, 23 January 2008 found at http://www.mydailymoment.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=1901&Itemid=39

Ingredients:
1/3 cup of sour cream
1 tbsp. lemon juice
1/2 tsp. chili powder
1 lb. red snapper fillets
1 1/4 cups crushed corn chips
2 tbsp. butter, melted
Avocado slices
Tomato slices

Methods/steps:
Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter.

Bake at 450 degrees for 12 to 15 minutes or until fish flakes easily when tested with a fork.

Serve with potato vegetable steamers

Tuesday - Picante Skillet Chicken 1/19

found at http://www.pacefoods.com/recipes/PaceSiteRecipeDetail.aspx?recipeID=27247

Ingredients:
1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 jar (16 ounces) Pace® Picante Sauce
6 cups hot cooked rice

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to medium. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

Wednesday - Pennsylvania Dutch Ham and Noodle Casserole 1/20

found at http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=50686&SavingsCenterId=0&ref=%2fTenRecipeUnder10.aspx%3fref%3d%252fhome.aspx

Ingredients:
1 tablespoon vegetable oil
2 cup cubed cooked ham
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cup shredded extra-sharp Cheddar cheese (about 8 ounces)
5 cup extra-wide egg noodles, cooked and drained

Directions:
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.

Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.

I served this with a side of baby carrots and light ranch dressing.

Thursday - Tandoori Chicken Thighs 1/21

by Sandra Lee and found at http://www.foodnetwork.com/recipes/sandra-lee/tandoori-chicken-thighs-recipe/index.html

Ingredients:
8 chicken thighs
1 1/2 cups plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon minced ginger
1 teaspoon crushed garlic

Directions:
Rinse and pat dry chicken thighs.
In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.

Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.

**I did these indoor**

NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.

Serve with a bag of salad

Friday - Beef and Pepper Linguine 1/22

found at http://www.cdkitchen.com/recipes/recs/25/Beef-And-Pepper-Linguine75227.shtml

Ingredients:
1 pound ground beef
1 large onion, chopped
2 medium green peppers, cubed
1 package (16 ounce size) linguine, cooked and drained
5 tablespoons soy sauce
1 dash garlic powder, optional

Directions:
In a large skillet, cook beef, onion and green peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add linguine and soy sauce; mix well. Sprinkle with garlic powder if desired.

With the peppers and pasta I don’t think you need anything else!