Sunday, July 05, 2009

Menu Plan Monday - July 6

I am in the process of typing up family tried and true recipes so that I can have a neat and clean recipe book that is organized. This week's menu, therefore, is filled with a bunch of those recipes. Recipes marked with ** include recipes below the menu plan. If you're in the mood to peruse all sorts of wonderful menus, check out Organizing Junkie for a ton of them!


**American Style Jacket Potatoes
Green Beans
**Slow Cooker Rice Pudding


**Mediterranean Bean Salad
Honey Mustard Pork (Healthy Cooking, Feb/Mar)
Apple and Cherry Pies


**Chicken Cordon Bleu
Mashed Potatoes

Pizza & Pop (with a movie!)


Pot Roast (crock-pot)
Magic Milk Shakes (made with strawberry flavoring)


**Taco Soup
Tossed Salads (fresh lettuce from garden)
Lemon/Lime Pie

On Your Own

**American Style Jacket Potatoes**

4 large baking potatoes
8 oz. cooked ham, finely chopped
3 TBSP finely chopped herbs (chives, parsley, etc)
salt & pepper
4 eggs, separated

Wrap scrubbed potatoes individually in foil and bake in a preheated hot oven (425 degrees F) for about 50 minutes or until cooked. Cut the potatoes in half and scoop out the cooked flesh into a bowl. Add the ham, herbs, salt and pepper to taste, and the egg yolks. Mix thoroughly.

Beat egg whites until stiff and fold into potato mixture. Spoon mixture back into the potato skins, place on a baking sheet and return to oven. Cook for about 12 minutes or until browned. Makes 4 servings.

**Mediterranean Bean Salad**

Make this salad a day or two ahead for best results

1 cup dried navy beans or black-eyed peas
pinch of ground cinnamon
1 onion, finely chopped
2 tomatoes, chopped
1/2 cup black olives
1 clove garlic, minced
salt & pepper
4 TBSP olive oil
1 TBSP chopped fresh mint leaves
garlic bread (to serve with salad)

Soak beans according to instructions on the bag. Put them in cold water and bring to a boil and simmer for about 2 hours with the cinnamon. Drain the beans and mix them with all the other ingredients, except the mint leaves. Sprinkle the mint leaves on top of the salad and refrigerate about 12 hours. Serve with garlic bread.
**Taco Soup**

1 1/2 lbs ground beef or ground turkey
1 envelope taco seasoning (or make your own)
2 cans whole kernel corn, undrained
2 cans ranch style or chili beans
2 cans diced tomatoes, undrained

Cook meat; add seasonings, corn, tomatoes, and beans. Simmer until seasonings are well blended. Serve with tortilla chips, cheese and sour cream if desired.

**Slow Cooker Rice Pudding** 2 1/2 cups cooked white rice
1 1/2 cup scalded milk
3 eggs
2/3 cup brown sugar
3 TBSP soft butter
2 tsp vanilla flavoring
1 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon

Beat the eggs in a small bowl with a fork until the whites and yellows are mixed well. Lightly grease the slow cooker. Combine all of the ingredients. Pour into the slow cooker. Cook, covered, on high 1 to 2 hours. Stir after the first 30 minutes. Serves 8.

**Chicken Cordon Bleu**

4 boneless, skinless chicken breasts
4 slices ham
3 1/2 ounces grated cheddar cheese
3 TBSP flour
2 eggs
salt & pepper
1/2 cup fine breadcrumbs (or use cracker crumbs if you prefer)
2 TBSP butter
2 tsp cooking oil
cream of mushroom sauce, if desired

Preheat oven to 325 degrees F. Pound the chicken breasts to make flat, but not too thin. Place a slice of ham on each breast. Sprinkle with grated cheddar cheese and roll up. Dredge each rolled breast (carefully) with flour and dip into beaten eggs. Season with salt and pepper and then coat with breadcrumbs (or cracker crumbs).

In an oven proof skillet, heat oil and butter. Gently sear chicken breasts until golden on all sides. Finish cooking in oven about 25 minutes, or until chicken is cooked all the way through. Pour heated cream of mushroom sauce over top and serve. Other types of cheese could be substituted for the cheddar if you prefer, such as Swiss or Gruyere.

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