Menu for week of Oct. 5-11

Menu for Oct. 5-11

Monday
Sloppy Joes
Corn on the Cob
Leftover Salads from BarBQ on Sat

Tuesday
Bok Choy Chicken Stir Fry
Brown Rice (in crockpot)(recipe below)
Fresh Grapes

Wednesday
Sausage and Peppers
Rustic Garlic Crock Pot Mashed Potatoes (recipe below)
Roasted Green Beans (recipe below)this one is new this week!

Thursday
Asparagus Salmon Pie (recipe below)
Garlicky Butternut Squash (http://allrecipes.com/Recipe/Garlicky-Baked-Butternut-Squash/Detail.aspx) trying this one new this week!
Green Salad
*** this changed to homemade clam chowder and rosemary potato bread-- OH Man was it ever good! (my 1st try at clam chowder from scratch too:))

Friday
Turkey Mushroom Stew (recipe below) new this week!
over Bisquits (from LLL cookbook)
Green Salad
Home Canned Fruit

Saturday
Spaghetti and Meatballs (from freezer stash)
French Bread
Green Salad

Recipes:

Brown Rice in Crockpot
3 cups rice
5 cups water
Put everything in the crockpot. Start it on high for about the first two hours then for the remaining 1.5 hours have the pot on low. Cooks beautifully with no burning or boiling over!

Rustic Garlic Mashed Potatoes

2 pounds of baking potatoes, unpeeled, cut in ½ inch cubes
¼ cup water
2 T. butter, cut into pieces
1 ¼ tsp salt
½ tsp. garlic powder
¼ tsp. black pepper
1 cup milk

Place all ingredients except milk in slow cooker. Cover and cook on low for 7 hours or on high for 4 hours. Add milk to slow cooker. Mash potatoes with electric mixer until smooth.

Garlic-Parmesan Green Beans

1 14 oz. pkg of frozen green beans
3 cloves of garlic-minced
2T. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup parmesan cheese

Preheat oven to 450 degrees. Put frozen beans on a cookie sheet w/ sides. Roast for 10 min to evaporate liquid and thaw beans. Remove beans from oven and change temp to 400 degrees.

Sprinkle beans w/ other ingredients and toss to coat w/ tongs. Roast for 10-15 min longer or until beans are tender and cheese has melted.
*** from The Everything Meals on a Budget cookbook.
( this one is a keeper! )


Asparagus Salmon Pie

1 pound of fresh asparagus
½ cup chopped onion
2 T. butter
3 eggs beaten
½ cup milk
2 T. minced fresh parsely
½ tsp basil
½ tsp salt
1 can of salmon (14- ¾ oz) drained boned and flaked
1 pastry shell –unbaked

Cook asparagus until tender. Drain well and cut into bite size pieces. Set aside. In a small saucepan sauté onion in butter. Set Aside. In a small bowl mix eggs, milk, parsely, basil, salt and salmon. Add sautéed onion. Place cut asparagus in pastry shell: top with salmon mixture. Cover edges of crust with foil to prevent them from browning too much. Bake at 425 degrees for 30-35 min or until filling is set. – 6 servings
I added a bit of swiss cheese to this and it was really tasty but it would have been fine without it too.

When made with butter and 1% milk, this has 20.82 grams of protein per serving and would count as a leafy green, a lean meat. Partial egg and milk serving as well –when made with cheese.

Turkey Mushroom Stew

1 pound of turkey cutlets, cut into 4x1 inch strips
1 small onion, thinly sliced
2 T of minced green onion w/ tops
½ lb. of sliced mushrooms
2-3 T. of all purpose flour
1 cup half and half or milk
1 tsp. dried tarragon leaves
1 tsp salt
Black pepper
½ cup frozen peas
½ cup sour cream (opt)
Puff pastry shells (opt.)

Layer turkey, onions,and mushrooms in slow cooker. Cover and cook on low 4 hours. Remove turkey and vegetables to serving bowl. Turn slow cooker to high.

Blend flour into half and half until smooth; pour into slow cooker. Add tarragon, salt and pepper to slow cooker. Return cooked vegetables and turkey to slow cooker. Stir in peas. Cover and cook one hour or until sauce thickens and peas are hot.

Stir in sour cream just before serving and serve over puff pastry shells, if desired. Garnish, if desired.