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Meals Made Easy
Menu June 11th - 17th
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Meals Made Easy Menu

June 11th June 17th

 

 

DAY 1:  YUMMY MEATLOAF, ULTIMATE MASHED POTATOES, CORN

YUMMY MEATLOAF (2)

1 1/2 lbs. ground beef
2 eggs, beaten
1 envelope dry onion soup mix
1 Tbsp. ketchup
1 Tbsp. prepared mustard
1 Tbsp. brown sugar
1 Tbsp. bottled Italian dressing
2 tsp. soy sauce
1/2 c. shredded carrots
1/2 c. finely chopped celery
2-3 slices of bread, crusts removed and cut into small pieces
milk
garlic powder to taste

Preheat oven to 350 degrees.

Place the bread pieces in a small bowl, and cover with just enough milk so all bread is covered and milk is fully absorbed. Let stand a few minutes. In a large bowl, combine all other ingredients, mixing thoroughly. Add the bread last, and mix carefully to distribute the bread evenly. Form into a loaf and place in the oven.* Bake for an hour to an hour and 15 minutes. Let stand for 10 minutes before cutting.

*Most people use a loaf pan to make a meatloaf. I like to use a small broiler pan, which I've sprayed lightly with cooking spray. This way, the meatloaf isn't sitting in the fat when it is done cooking.

ULTIMATE MASHED POTATOES

6-8 baking potatoes

2 Tbsp. butter

cup of milk

4 Tbsp. ranch dressing

1 tsp. minced garlic

cup parmesan cheese

salt and pepper to taste

1 green onion (optional)

 

In a medium saucepan over high heat bring water to a boil.  Peel and cube the potatoes.  Once water is boiling put cubed potatoes in for about 20-25 minutes or until fork tender.  Drain water.  Add in all other ingredients and mash.

 

Serve with your favorite frozen or canned corn.

 

 

 

DAY 2:  CREAMY SCRAMBLED EGGS WITH CRISPY POTATOES (1)

 

CREAMY SCRAMBLED EGGS

1 1/3 cup vegetable oil

2 russet (baking) potatos, cut into julienne strips and reserved in a bowl of cold water

8 large eggs

4 tbsp. heavy cream

2 tbsp. unsalted butter

lightly buttered toast as an accompaniment

 

In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring for 6 minutes or until it is crisp and golden.  Transfer the potatoes with a slotted spoon to paper towels and drain and sprinkle with salt to taste.

 

In a bowl whisk together the eggs and the cream.  In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring until they are barely set.  Stir in the potatoes, cook the mixture, stirring until the eggs are set, and add the salt and pepper to taste.  Divide the egg mixture between 4 heated plates and serve it with toast.

 

TIP:  For added touch, add grated cheddar cheese after stirring in the potatoes.

 

 

 

DAY 3:  GERMAN STYLE PORK CHOPS, PARSLEY BUTTERED NOODLES, PEAS(2)

 

GERMAN STYLE PORK CHOPS

4-6 Pork chops

tsp. salt

tsp. pepper

c flour

3-4 Tbsp. butter or margarine

1 medium onion, thinly sliced

cup beer

cup beef broth

1 tsp. cornstarch

 

In a gallon-size food storage bag, combine the flour, salt, and pepper.  Add the pork, and shake to coat evenly.  Melt the butter in a large, nonstick skillet.  Add the pork chops; fry each side about 3 minutes.  Add the onions and cook an additional 5 minutes, turning the pork chops once.  Pour the beer and the broth over the pork and cover.  Simmer for 15 minutes.  Remove the chops to a platter and keep warm.  Add salt and pepper to taste, as desired.  Blend the cornstarch in a small amount of cold water, just enough to wet all of the cornstarch.  Stir into the sauce, and cook, stirring, until thick and bubbly.  Place the pork back into the pan, and stir sauce over.  Serve immediately.

 

PARSLEY-BUTTERED NOODLES

1 lb. box of your favorite pasta

stick butter or margarine

1 Tbsp. dried parsley

 

In a large pot, boil the pasta according to manufacturers directions.  Drain.  Return the pasta to the pot, and add the butter or margarine.  Stire to melt the butter and coat all pasta.  (Add more butter, if desired).  Add the parsley, and stir to combine.  Serve immediately.

 

Serve this dinner with your favorite can or frozen peas.

 

 

 

 DAY 4:  GRILLED CHICKEN WITH MELON IN PASTA SHELLS (1)

GRILLED CHICKEN WITH MELON IN PASTA SHELLS

2 medium mango, peeled seeded, chopped

4 cleaned boneless chicken breasts

12 jumbo pasta shells

1 cantaloupe seeded and diced.

cup of sour cream

2 Tbsp. fresh chives, minced

4 Tbsp. lime juice

2 tsp. Dijon Mustard

 

Season chicken breasts with salt and pepper and seasonings which you like.  Grill the chicken.  Then cool, cut into small pieces.  Set aside.  Cook pasta according to directions.  Rinse in cold water and set aside.

 

Combine diced mango and melon, chicken and rest of ingredients.  Then take this mixture and stuff the shells.

 

As an accompaniment to this dinner, slice a tomato and top it with salt, pepper, Worcestershire sauce, and feta cheese.

 

 

DAY 5:  STUFFED GREEN PEPPERS AND ITALIAN BREAD (2)

STUFFED GREEN PEPPERS

1 pounds of lean ground beef

2 cups of Minute rice, cooked

cup of parmesan cheese

2 Tbsp. olive oil

1 tsp. oregano

1 tsp. basil

1 tsp. minced garlic

6 green peppers, tops off and seeded

cup of grated cheddar cheese

cup of spaghetti sauce

 

In a skillet, add 2 Tbsp. of olive oil and add the ground beef.  Break up the ground beef as it cooks and add the oregano, basil, and garlic.  Cook the ground beef until well done.  While cooking the beef, cook 2 cups of Minute Rice according to Manufacturer directions.  When the ground beef and rice are finished cooking, mix them together.  Add the spaghetti sauce and stir thoroughly.  Add additional spaghetti sauce if needed.  Spoon mixture into the cleaned, seeded green peppers and top with cheese.  Bake in the oven at 350 degrees for about 20-30 minutes until cheese on top is melted and peppers look like they are cooked.

 

 

DAY 6: BLT SOUP (1)

BLT SOUP

8 sliced crisply-cooked bacon

1 28-oz can crushed tomatoes

1 14 oz can chicken broth

1 15 oz can cooked white beans (cannelloni or navy)

1 tsp. Italian seasoning

2 tsp. balsamic vinegar

1 cup shredded leaf lettuce

cup thinly sliced fresh basil leaves

 

Coarsely crumble bacon and set aside.  In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning.  Bring to a simmer.  Stir in the vinegar.  In small bowl, toss together lettuce and basil.  Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce and basil

 

If youre looking for something to add to this soup, try grilled bratwurst on the side!

 

 

 

DAY 7:  CHICKEN CORDON BLEU CASSEROLE, TOSSED SALAD, HOT DINNER ROLLS (1)

CHICKEN CORDON BLEU CASSEROLE

2 pounds skinless chicken breasts, cut into chunks

bread crumbs

1 egg mixed with cup milk

8 oz swiss cheese, cubed

8 oz ham, diced

1 can cream of chicken soup

1 cup milk

 

Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well.  Brown in a little oil until golden.  Place chunks in baking dish (sprayed with cooking spray), add cubes of swiss cheese and small pieces of ham.  Mix cream of chicken soup with 1 cup of milk; mix well and pour over all.  Bake about 30 minutes at 350 degrees or until tender and bubbly.

 

This meal is best served with a fresh tossed salad and dinner rolls that can be heated.

 

 

DESSERT

FLUFFY CHOCOLATE DESSERT

 

Crust:

1 box vanilla wafers, crushed

2/3 cup butter, melted

1/4 cup sugar

1/4 tsp. ground cinnamon

 

Topping:

1 Special dark candy bar, 7 oz.

1 16 oz. package of large marshmallows

1 cup milk

1 16oz carton whipping cream (heavy cream)

1/2 tsp. vanilla extract

 

In a medium-size bowl, combine the crushed cookies, butter, sugar, and cinnamon.  Mix well.  Save 1/3 cup of the mixture for topping.  Press remaining crumb mixture into a lightly-greased (use cooking spray) 9X13X2 inch pan, bottom only, and refrigerate until firm.

 

Brak the big candy bar into sections.  Place the chocolate pieces, about 3/4 of the bag of marshmallows, and the milk in a medium saucepan.  Cook over medium heat, stirring constantly, until chocolate and marshmallows are melted.  (This seems to take fover!).  Remove from heat and cool to room temperature. 

 

In another medium bowl, pour the whipping cream, and beat with an electric mixer until peaks form, or about the consistency of store-bought whipped topping.  (The difference here is this is not sweetened like store-bought).  Add the vanilla, and whip until just mixed.

 

Fold the whipping cream into the chocolate mixture and mix thoroughly.  Pour over the crust, and top with reserved crumbs.  Chill for several hours before serving.

 

 

MEAT                                                             

1 1/2 lbs. ground beef

4-6 Pork chops

4 cleaned boneless chicken breasts

1 pounds of lean ground beef

8 sliced crisply-cooked bacon

bratwurst (optional)

2 pounds skinless chicken breasts, cut into chunks

precooked sliced or diced ham

 

 

DAIRY

2 eggs, beaten

milk
2 Tbsp. butter

cup of milk

cup parmesan cheese

8 large eggs

4 tbsp. heavy cream

2 tbsp. unsalted butter

3-4 Tbsp. butter or margarine

stick butter or margarine

cup of sour cream

cup of parmesan cheese

cup of grated cheddar cheese

Feta cheese (optional)

1 egg mixed with cup milk

8 oz swiss cheese, cubed

1 cup of milk

2/3 cup butter, melted

1 cup milk

1 16oz carton whipping cream (heavy cream)

 

 

RICE/NOODLES/POTATOES

2 russet (baking) potatos, cut into julienne strips and reserved in a bowl of cold water

6-8 baking potatoes

1 lb. box of your favorite pasta

12 jumbo pasta shells

2 cups of Minute rice, cooked

 

 

FRESH VEGETABLES

1/2 c. shredded carrots
1/2 c. finely chopped celery

1 green onion (optional)

1 medium onion, thinly sliced

2 medium mango, peeled seeded, chopped

1 cantaloupe seeded and diced.

6 green peppers, tops off and seeded

1 cup shredded leaf lettuce

cup thinly sliced fresh basil leaves

2 tomatoes (optional)

bag of tossed salad or lettuce and veggies if you want to make your own

 

 

OTHER

1 envelope dry onion soup mix

1 Tbsp. bottled Italian dressing
2-3 slices of bread, crusts removed and cut into small pieces

4 Tbsp. ranch dressing

frozen or canned corn

loaf of sliced bread

cup beer

cup beef broth

frozen or canned peas

cup of spaghetti sauce

1 28-oz can crushed tomatoes

1 14 oz can chicken broth

1 15 oz can cooked white beans (cannelloni or navy)

Italian bread

bread crumbs

1 can cream of chicken soup

favorite salad dressing

dinner rolls

1 box vanilla wafers, crushed

1 Special dark candy bar, 7 oz.

1 16 oz. package of large marshmallows 

 

 

SPICES & BAKING SUPPLIES YOU NEED BUT MAY ALREADY HAVE

1 Tbsp. ketchup
1 Tbsp. prepared mustard
1 Tbsp. brown sugar

2 tsp. soy sauce

garlic powder to taste

1 tsp. minced garlic

salt and pepper to taste

1 1/3 cup vegetable oil

c flour

1 tsp. cornstarch

1 Tbsp. dried parsley

2 Tbsp. fresh chives, minced

4 Tbsp. lime juice

2 tsp. Dijon Mustard

1 tsp. oregano

worcestershire sauce

1 tsp. basil

1 tsp. minced garlic

2 Tbsp. olive oil

1 tsp. Italian seasoning

2 tsp. balsamic vinegar

1/4 cup sugar

1/4 tsp. ground cinnamon

1/2 tsp. vanilla extract 

 

 

Recipe Difficulty

Easy                                (1)  

A little more difficult      (2)  

Hard                                (3)    

 

 

Always remember to check your pantry, fridge, and freezer before you go to the store.  You may already have many of the needed groceries.