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Meals Made Easy
Meals Made Easy Menu July 16 - July 22
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DAY 1:  CHEESY BEEF SANDWHICHES (1)

CHEESY BEEF SANDWHICHES

8 ounces cooked chopped beef

4 tsp. dried minced onion

8 tbsp. butter

4 Tbsp. quick-mixing flour

Pepper to taste

1 tsp. dry mustard

2 cups skim milk

8 slices bread, toasted

2 cups shredded cheddar cheese

 

Preheat the oven to 375 degrees.  Saute the beef with the onion in 2 Tbsp. of the butter in a skillet for 5-8 minutes.  Melt the remaining 3 Tbsp. butter in a skillet.  Stir in the flour, pepper and dry mustard.  Cook for several minutes, stirring constantly.  Add the milk gradually.  Cook over medium heat until the sauce is thickened, stirring constantly.  Layer the bread, beef, cheese and sauce in a 7x9” baking dish.  Bake for 10 to 15 minutes or until heated through.

 

 

 

DAY 2:  JAN’S CHICKEN, WILD RICE, AND SPINACH SOUFFLE (1) 

JAN’S CHICKEN

4-6 boneless chicken breasts, thawed 
3/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 1/2 tsp. dried parsley
1 1/4 c. crushed crisp rice cereal (not too fine)

Preheat oven to 350 degrees.

Shake some cereal on a dinner plate. Melt butter and stir in salt, pepper, garlic powder and parsley. Make sure chicken breasts are not too thick. (You may have to slice them in half). Dip chicken in butter mixture then press into cereal. Turn and coat the second side, getting as much cereal to stick as possible. Add crumbs to plate as needed, and coat all pieces evenly.

Line a cookie sheet with foil and bake uncovered for 45 minutes. Do not turn over while baking. Do not cover. Serve immediately.

 

Serve this wonderful chicken dish with frozen spinach soufflé and cook chicken flavored wild rice according to manufacturer directions.

 

 

DAY 3:  ROAST BEEF AU JUS WITH GREEN PEPPERS AND MASHED POTATOES (2)

ROAST BEEF AU JUS WITH GREEN PEPPERS

2-2 1/2 lb. beef roast (your choice)
2 Tbsp. butter
2 c. hot water
3 tsp. beef bouillon granules
3/4 Tbsp. Italian seasoning
1 tsp. minced garlic in water
1/4 tsp. salt
1/4 tsp. pepper
3 medium green peppers, cut into thin strips
additional 3 Tbsp. butter

Preheat oven to 300 degrees.  In a Dutch oven or similar pot, melt the butter over medium heat, quickly brown roast on all sides. Remove from heat. Combine the rest of the ingredients, except the peppers and additional butter, in a medium bowl. Pour over roast.   Cover and bake for 1 hour. Turn oven control to 250 degrees, and bake an additional 2-3 hours.  Let the roast stand for 5-10 minutes before slicing.

In the meantime, melt the additional butter in a large non-stick skillet, and quickly stir-fry the peppers over medium-high heat. Slice the beef, cover with pan juices, and top with green pepper slices. Serve immediately.

MASHED POTATOES

6-8 baking potatoes

2 Tbsp. butter

¼ cup of milk

4 Tbsp. ranch dressing

1 tsp. minced garlic

¼ 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.

 

 

DAY 4:  PORK CHOP CASSEROLE, CREAMY WHITE RICE AND PEAS (1)

PORK CHOP CASSEROLE

4 to 6 potatoes, thinly sliced

salt and pepper to taste

garlic powder to taste

1 (15-ounce) can cream of mushroom soup

1 cup milk

6 pork chops

¼ cup butter, cut into 6 slices

 

Preheat oven to 350 degrees.  Layer the potato slices in a 16x20 inch baking dish.  Sprinkle with salt, pepper and garlic powder.  Combine the mushroom soup and milk in a bowl and mix well.  Pour over the potatoes.  Sprinkle the pork chops with salt and pepper and place in the baking dish.  Add a slice of butter to each pork chop.  Bake covered with foil for 1 hour and 15 minutes.  Remove the foil.  Bake for 15 minutes longer or until cooked through and brown.

 

CREAMY WHITE RICE

Cook 3 cups of Minute rice according to manufacturer directions except instead of using water, use the same amount of milk.  Once the milk is boiling, add the rice and a ¼ cup of parmesan cheese and pepper to taste.

 

Serve with either can or frozen peas.

 

 

DAY 5: SALMON AND SHELLS (2)

SALMON AND SHELLS

1 lb. box seashell pasta
(2) 7 oz. foil pkgs. skinless/boneless salmon, premium, drained and broken up
½ lb. frozen petite green peas
1 pt. grape tomatoes, cut in half
3 c. milk
½ pkg. dry mushroom-onion soup mix
2 Tbsp. butter
1 c. freshly grated parmesan cheese
2 tsp. Worcestershire sauce
½ tsp. Tabasco sauce
¼ tsp. dill weed
2 Tbsp. flour

Cook pasta according to manufacturer’s directions. 

Place the peas in a colander and run cool tap water over for 1 minute to begin thawing. Drain. In a saucepan over medium heat, combine the milk and dry soup mix and whisk thoroughly. Add the butter. Add the parmesan, Worcestershire, Tabasco, and dill weed. Raise the heat to high/medium high, and bring to a boil, whisking, to melt the cheese and butter. Be careful the cheese doesn’t stick.
Reduce the heat to low, and sprinkle the flour over the top. Stir until the sauce is slightly thickened. Add the salmon. You can drain, add to the pan, and break the salmon into bite-sized pieces with a butter knife or wooden spoon. Add the peas and tomatoes. Stir lightly to combine. Season with salt and pepper to taste.
Place pasta on dinner plate, and top with the salmon mixture.

Serve with a tossed salad – either in a bag or buy the veggies and make your own.  Don’t forget the salad dressing!

 

 

 

DAY 6:  CHICKEN WITH PINEAPPLE AND PEPPERS (2)

CHICKEN WITH PINEAPPLE AND PEPPERS

2 c. unsweetened pineapple juice
1 1/4 c. sugar
1 c. vinegar
1/2 c. water
1/4 c. brown sugar
1/3 c. cornstarch
1/4 c. ketchup
3 Tbsp. soy sauce
1/2 tsp. ground ginger
8 oz. can pineapple tidbits, drained
1-2 medium green peppers, cut into strips
4-6 chicken breast halves, thawed if frozen


Preheat oven to 350 degrees.

In a large saucepan, combine all ingredients except chicken, pineapple, and green pepper. Stir until smooth and well mixed. Place on stove top, and bring to a boil. Lower heat, and cook and stir for about 2 minutes, or until thickened. Set aside.

Spray a 9x13x2 inch casserole dish with non-stick cooking spray. Arrange the chicken breasts in a single layer on the bottom, and pour the sauce over top. Bake uncovered, for 30 minutes, basting the chicken with the sauce frequently. Add the pineapple and the green pepper slices, and bake for an additional 15 minutes, or until green pepper is crisp-tender. 

 

Serve with Minute rice cooked according to manufacturer directions and a loaf of Italian bread.

 

 

DAY 7:  STROMBOLI (1)  

STROMBOLI

8 ounces bulk sausage

1 (16-ounce) package frozen bread dough, thawed

1 Tbsp. melted butter

2 Tbsp. prepared mustard

16 ounces mozzarella cheese, shredded

4 ounces deli-thin sliced cooked ham

4 ounces Colby cheese, shredded

4 ounces sliced pepperoni

 

Preheat the oven to 350 degrees.  Brown the sausage in a skillet, stirring until crumbly and drain.  Roll the thawed bread dough into a rectangle on a lightly floured surface.   Spread the butter and mustard over the dough.  Layer the sausage, half the mozzarella cheese, ham, Colby cheese, pepperoni and remaining mozzarella cheese on the bread dough.  Roll as for a jelly roll to enclose the filling, sealing the edges.  Place on a nonstick baking pan.  Cover with foil to prevent overbrowning.  Bake for 55 minutes.  Remove the foil.  Bake for 5 minutes longer.

 

 

DESSERT

CHOCOLATE CHEESECAKE

1 1/2 c. chocolate wafer crumbs
2 Tbsp. sugar
1/4 c. butter or margarine, melted
1/4 c. semisweet chocolate chips
1/4 c. whipping (heavy) cream
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1/3 c. baking (unsweetened) cocoa
3 eggs
1 tsp. vanilla extract
8 oz. container whipped topping

Preheat the oven to 350 degrees.  In a small bowl, combine the cookie crumbs and sugar, and stir in butter. Mix well. Spray a 9 inch springform pan with a light coating of nonstick cooking spray. Press the cookie crumbs onto the bottom and about 1 1/2 inches up the sides of the pan. Bake for 10 minutes, and then cool on a wire rack. Reduce heat to 325 degrees.

In a saucepan over low heat, melt the chocolate chips, stirring until smooth. Remove from heat, add the cream, and mix well. Set aside.

In a medium mixing bowl, beat the cream cheese and sugar until smooth. Add cocoa and beat. Add the eggs, and beat on low until just combined. Stir in vanilla and reserved chocolate just until blended. Pour over crust, and bake for 50 minutes, or until the center is almost set.

When cool enough to handle, refrigerate until fully cool, at least 4 hours. Immediately before serving, spread the surface with the whipped topping, or add a dollop to each serving piece. Refrigerate any leftovers.

 

 

MEAT

8 ounces cooked chopped beef

4-6 boneless chicken breasts, thawed 

2-2 1/2 lb. beef roast (your choice)

6 pork chops

(2) 7 oz. foil pkgs. skinless/boneless salmon, premium, drained and broken up

4-6 chicken breast halves, thawed if frozen

8 ounces bulk sausage

4 ounces deli-thin sliced cooked ham

4 ounces sliced pepperoni

 

DAIRY

8 tbsp. butter

2 cups skim milk

2 cups shredded cheddar cheese

3/4 c. butter

2 Tbsp. butter

additional 3 Tbsp. butter

2 Tbsp. butter

¼ cup of milk

¼ cup parmesan cheese

1 cup milk

¼ cup butter, cut into 6 slices

3 c. milk

2 Tbsp. butter
1 c. freshly grated parmesan cheese
1 Tbsp. melted butter

16 ounces mozzarella cheese, shredded

4 ounces Colby cheese, shredded

1/4 c. butter or margarine, melted
1/4 c. whipping (heavy) cream
3 (8 oz.) pkgs. cream cheese, softened

3 eggs
8 oz. container whipped topping

RICE/NOODLES/POTATOES

1 box chicken flavored wild rice

Minute rice

1 lb. box seashell pasta

Minute Rice

 

FRESH VEGETABLES AND FRUITS

3 medium green peppers, cut into thin strips

6-8 baking potatoes

1 green onion (optional)

4 to 6 potatoes, thinly sliced

1 pt. grape tomatoes, cut in half

bag of tossed salad or veggies to make your own

1-2 medium green peppers, cut into strips

 

OTHER

8 slices bread, toasted

1 1/4 c. crushed crisp rice cereal (not too fine)

2 boxes frozen spinach souffle

3 tsp. beef bouillon granules
3/4 Tbsp. Italian seasoning

4 Tbsp. ranch dressing

1 (15-ounce) can cream of mushroom soup

can or frozen peas

½ lb. frozen petite green peas

½ pkg. dry mushroom-onion soup mix
2 c. unsweetened pineapple juice

8 oz. can pineapple tidbits, drained

loaf of Italian bread

1 (16-ounce) package frozen bread dough, thawed

1 1/2 c. chocolate wafer crumbs
1/4 c. semisweet chocolate chips

 

BAKING SUPPLIES THAT YOU NEED BUT MAY ALREADY HAVE

4 tsp. dried minced onion

4 Tbsp. quick-mixing flour

Pepper to taste

1 tsp. dry mustard

1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 1/2 tsp. dried parsley

1 tsp. minced garlic in water
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic

garlic powder to taste

2 tsp. Worcestershire sauce
½ tsp.
Tabasco
sauce
¼ tsp. dill weed
2 Tbsp. flour

1 1/4 c. sugar
1 c. vinegar
1/4 c. brown sugar
1/3 c. cornstarch
1/4 c. ketchup
3 Tbsp. soy sauce
1/2 tsp. ground ginger

2 Tbsp. prepared mustard

2 Tbsp. sugar
1 c. sugar
1/3 c. baking (unsweetened) cocoa
1 Tsp. vanilla extract

 

 

Remember to always check your fridge, pantry and freezer before going to the store.  There may be items you already have and don’t need.

 

Recipe Difficulty

 

Easy                (1)

Medium            (2)

Hard                (3)