Back to Menu Planning

Here's what we're planning on eating the next two weeks. I've had to plan more meals lately since Angel Food has shut down. What meals are you looking forward to?

Last night- Fish N Chips
Tonight- Pumpkin Alfredo (sauce from Giant Eagle)
Wednesday- Blackened Steak with Sage Mashed Potatoes *new recipe!
Thurs-leftovers
Friday-Pork and Roasted Fall Veggies *new recipe

We'll be gone SAT/SUN so no meals then!

Monday- Peirogi Casserole *new recipe
Tuesday-clam chowder with loaded baked potatoes
Wed- leftovers/bookclub
Thur- Steak and greenbean salad
Friday-Potroast and Potatoes

Looks like a yummy week for us. I'm excited about getting to use my crockpot again this season. What fall favorites are you looking forward to?

Stasu Busting Monday #6: Gimme Some Gumbo!

I love gumbo. I used to eat two platesful when the cafeteria at my college would serve it! Since I graduated last December I haven't had my beloved gumbo, so I knew I had to make it soon.

This recipe is adapted from a Better Homes and Garden Cookbook that my mother gave me when I first left for college. In my opinion the only thing that would have made it better was the addition of shrimp.

Ingredients:
1/3 cup all purpouse flour
1/3 cup cooking oil
3 cups water
12 oz smoked sausage links, sliced
2 cups frozen okra
1 cup chopped onion
1 cup chpped green pepper
1 stalk chopped celery
4 cloves minced garlic
salt and pepper
1/4 tsp ground red pepper
3 cups hot cooked jasmine rice

Steps:
1. Make a roux by stiring together flour and oil until smooth in a mde saucepan. Cook over med-high heat for 5 minutes, stirring constantly. Reduce heat to med and cook 15 more minutes or until a darkred-brown. Cool
2. Placce water in a crockpot, stir in roux, sausage, vegetables and seasoning.
3. Cook in low heat for about 7 hours. Serve over hot rice

Stash Busting Monday #5: Nacho Cheese Beef Bake

This month's Taste of Home was packed with delicious looking recipes (causing me to add more recipes to my stash, but we're busting one of them so it's all gravy). This is the first one I decided to make, partly from the yummy picture and partly from the excess of frozen hamburger meat hanging out in my fridge. I'm presenting the recipe as I prepared it, not as it is in the magazine.

Ingredients:

2 cups uncooked egg noodles
1lb ground beef
1 can condensed nacho cheese soup
4oz can chopped green chiles
handul of cheddar cheese
2 cups crushed tortilla chips
ranch dressing
1/2 chopped onion
shredded lettuce

1. Cook noodles according to package. Also, brown and drain meat.
2. Return meat to pan and stir in soup, chilies, onion. Bring to a boil, reduce hear and simmer uncovered 10 minutes.
3. Stir in noodles, transfer to 11x7 casserole dish, sprinkle with handful of shredded cheese and bale at 350F for 15 minutes.
4. Top with tortilla chips and shredded lettuce. Drizzle with ranch dressing.

This was as easy as hamburger helper but tasted better! My huhsband gave to two thumbs up and has already requested it again.

Stash Busting Monday's #4: Randy's Turkey Burgers

(I know, this should be number 5 but it was a holiday and my parents were up from SC!)

This recipe wasn't given to me, exactly but I watched a friend make them and then tasted them. YUM! So I wanted to try and recreate the recipe.

Makes  4 burgers

Ingredients:
1 lb ground turkey
1 cup bread crumbs
blackened cajun seasoning
buffalo sauce
4 slices of garlic/cheese texas toast
colby cheese, sliced

1. Combine turkey, bread crumbs and cajun seasoning. Shape into four patties. Grill until cooked thoroughy.
2. Toast Texas Toast according to directions.
3. Cut each piece of toast in half, to make 8 pieces.
4. Using the Texas Toast as buns, assemble sandwiches with cheese and buffalo sauce.

ENJOY!