Monday: Savory Pot Roast (Never got to this one last week)
3 1/3 lbs. beef chuck roast
1 oz. pkg. ranch salad dressing mix
1.35 oz. pkg. onion soup mix
.87 oz. pkg. brown gravy mix
1/2 cup warm water
Place roast in slow cooker. Mix dry ingredients together and sprinkle over roast. Pour water into slow cooker around roast. Cover and cook on low setting for 6-7 hours.
Tuesday: Stuffed Spud Soup
2 lbs. frozen hash browns (I like to use the southern style ones), thawed
1/2 c. butter
chopped green onion
1 (10 oz.) can cream of chicken soup
salt and pepper to taste
3 to 4 c. half and half (I use milk instead)
1 c. shredded cheddar cheese
Parsley flakes or chopped chives for garnish
Saute onion in butter. Add soup, half and half, and thawed potatoes. Stir in cheese and heat gently. Garnish and serve. Serves 8-10 people.
Cornbread
1 (9 oz.) pkg. white cake mix (I just use half of a box mix)
1 (9 oz.) pkg. Jiffy corn muffin mix
2 eggs
1/3 c. milk
1/3 c. water
1/4 c. vegetable oil
Preheat oven to 400 degrees. Stir together all ingredients, blending well. Let stand 5 minutes. Pour into greased 8x8 inch pan. Bake 10 minutes; reduce temperature to 350 degrees and bake 15-20 minutes more or until toothpick comes out clean. Makes 9 servings.
Wednesday:Chicken enchiladas
half pkg. of frozen cooked grilled or fajita chicken strips (I like Tyson)
1 large can enchilada sauce
1/2 to 1 pkg. shredded cheddar cheese
1 pkg. tortillas
1 small container of sour cream
Warm chicken up in skillet. In separate bowl, mix together sour cream and cheese. Add a little enchilada sauce to help thin out. Add chicken and stir together. Spoon about 1/4 to 1/3 c. mixture into each tortilla and roll up. Pour remaining enchilada sauce over the tops and sprinkle with cheese. bake at 350 degrees for about 30-35 minutes until warmed through.
Thursday: Leftovers
Friday:???
Saturday:???
Sunday: Mac N Cheese and Chicken Nuggets
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