Friday, January 23, 2015

Menu Plan 01.23.15

Had to make some changes to this weeks plan, life happened, lol, things change. This is the plan, such as it is:

Date Night - Headed to Abilene and Abuelos!

Burgers and Fries (L)
Chicken Tenders with Veggies

Chicken Tamale Pie with Beans (L)
Slow Cooker Mexican Cheese Soup

Brunch Pie* (B)
Crock Pot Buffalo Chicken (BBQ Chicken for Mom) with Chips

Spaghetti with Garlic Bread and Salad

Sweet Bacon-Wrapped Venison Tenderloin* with Veggies (L)
Grilled Cheese with Tomato Soup

Battered Fish with Onion Rings (L)
Date Night

Date night will be a night early this week, since this is my week to work the weekend.
*New Recipe - I have actually made the venison tenderloin before, I just forgot to take pics and didn't post, so it's still new to this blog.

Wednesday, January 21, 2015

Italian Crescent Casserole

As I mentioned on the menu plan, I pinned this recipe three years ago and am just now giving it a try. I pinned it from Real Mom Kitchen - Keeping it Real in the Kitchen. This meal was a huge hit. A definite keeper! You can change up the meat to whatever ground meat you like, I used venison, the original used ground beef. I also changed the sauce a bit, and added a little salt. Can't wait to try it again, maybe with sausage this time.

1 8 oz can refrigerated crescent rolls
1 lb ground meat, cooked and drained
8 oz garlic tomato sauce + 2 Tbsp water or 1 cup garlic pasta sauce
salt to taste
1 tsp Italian seasoning
1 1/2 cups Italian blend shredded cheese
1/4 tsp dried basil

In skillet mix together ground meat, tomato sauce, water, Italian seasoning; then add salt to taste. Heat through. Set aside. Spray 9 inch pie plate with nonstick cooking spray. Arrange crescent rolls in in a spoke pattern with narrow tips hanging over the edge of the pie plate.

If you are using a regular pie plate they should hang over about three inches, deep dish only about one inch. Press into bottom of pie plate and up the side.
If using a deep dish only press dough 1/3 of the way up the side of the plate. Sprinkle one cup of the cheese over the bottom of the crust.
Top with the meat mixture.
Bring tips in over the meat mix.

Tips should meet in the middle without overlapping. Sprinkle the remaining cheese and dried basil over the dish. Bake at 375 for 15 to 20 minutes.
Serve and enjoy!!

Friday, January 16, 2015

Menu Plan 01.16.15

Only one minor change to last weeks menu plan and nothing to carry over. So starting this weeks plan from scratch. Want to try something new this week, this is more of a challenge now with more people to cook for, one with many dietary restrictions/dislikes. I have searched through my Pinterest Boards and found a recipe I think we can live with - Italian Crescent Casserole! I pinned this THREE years ago finally it will be Sunday's lunch!!  I also came across a recipe for Crock Pot Huevos Rancheros Casserole that will be breakfast Saturday morning, pinned just a short TWO years ago. Now here is the rest of the menu:

Shrimp in Garlic Wine Sauce with Orzo (L)
Date Night

Crock Pot Huevos Rancheros Casserole* (B)
Salad with Baked Chicken (L)
Grilled Cheese with Soup

Italian Crescent Casserole* with Veggies (L)

Chicken Mole with Beans


Sausage Rice Skillet with Veggies

Slow Cooker Chicken Tator Tot Casserole with Green Beans

*New Recipe

Sunday, January 11, 2015

Easy, Very Spicy Salsa/Dressing

I pinned this recipe for salsa TWO YEARS ago from This Chick Cooks. What finally made me decide to make it is my hubby. He has been trying, successfully, to lose weight but wanted to make some more changes to his diet. This included eliminating the Ranch/French dressing combo he likes on his salad. Since he is not a fan of vinaigrette dressings, he thought he would try salsa. The ones you buy in the store contain processed sugars, which he is reducing, so I headed to pinterest for a salsa recipe. This fit the bill and I must say it has been a huge hit! I have made this twice in less than two weeks, the second time adding the garlic.

8 oz fresh tomatoes
1/3 cup chopped onion, I used yellow
1 habanero pepper (leave this out if you want a less spicy salsa, more spicy use two)
2 large jalapeno peppers
juice of one lime, about 3 Tbsp
1/2 tsp apple cider vinegar
1/4 tsp salt
1 Tbsp fresh cilantro or 1 tsp dried cilantro
drizzle of raw local honey
1 clove garlic (I would only add this if doing option 3)

Now you can make this three ways. I did option 3, since this is good both as a salsa or a salad dressing. 1) if you want your salsa more like a pico just chop the tomato, peppers and onion; combine in bowl; mix together salt, vinegar and lime juice; add to tomato mix; toss in the cilantro, drizzle with the honey, mix and your done. 2) for a chunky salsa follow the instructions for the pico but then take half the mix, place in blender and pulse a few times, then mix back together. 3) for a very smooth salsa, skip the mixing bowl,
add all ingredients to blender and 
blend until smooth.

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 Ms. enPlace