Monday, May 02, 2011

Menu Plan Monday - May 2

Lest I forget to tell you, Menu Plan Monday links are found at Organizing Junkie's website.

My menu for the week is simple but it may seem daunting since a bit of it is done by scratch. I could use processed (store bought) ingredients but, because we have so many health/diet issues with which to deal, I don't. Be sure to check out the recipes I posted below the menu.


Sauteed Summer Squash
Green Beans


Hamburger Casserole (recipe below)
Garden Salads
Easy Peach Cobbler (recipe below)


BLTs with Southwestern Sauce
French Fries


Spanish Rice (made with brown rice)
Re-fried Beans


Pizza & Pop


Hamburgers and Hot Dogs on grill
Chips & Dip
Potato Salad
Baked Beans


On Your Own


Hamburger Casserole

2 large sized potatoes, sliced
2-3 medium carrots, sliced
1 pint frozen or canned peas
1 1/2 lbs. lean ground beef, browned
2 stalks of celery, sliced
1 (10 oz) can of condensed tomato soup (see below for gluten-free version)
1 (10 oz.) can of water

Place layers of the vegetables in the order given in slow cooker. Season each layer with desired amount of salt and/or pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour into the slow cooker. Cover and set to low for 6 to 8 hours. (High: 2 to 4 hours) Stir occasionally.

Gluten-free Condensed Tomato Soup Mix (makes enough for about 10 cans)

2 c. instant nonfat dry milk
3/4 c. cornstarch
1/2 tsp. dried, crushed thyme
1/2 tsp. dried, crushed basil
1/4 tsp. black pepper
1/4 c. chicken or beef bouillon (opt.)

Put ingredients in a blender. Store in airtight container. To make condensed tomato soup: Stir together 1/3 cup dry mix and 1 cup of tomato juice in saucepan. Stir and cook over medium heat until thickened.

Easy Peach Cobbler

1/2 cup butter or margarine, melted
1 cup nonfat milk
1 cup sugar or Splenda (or proportional amount of Stevia)
1 (16 oz.) can sliced peaches, drained
1 cup homemade or purchased pancake mix

Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except peaches. Pour into an 8x11 inch oven proof shallow dish. Top with peaches and bake for 35 minutes or until golden brown (cobbler will be slightly runny for a while). Let set 15 minutes and serve warm.

Last night I made a different gluten-free shortcake and I thought I'd share it with you. The cake is heavy and not super moist, so it's not good plain but wonderful with berries and a bit of juice. 

Coconut Shortbread (gluten-free)

1/2 cup cornstarch
1/4 c. softened butter or margarine
1/2 cup powdered sugar
1 cup coconut flour
2 large eggs, lightly beaten
1/2 cup sour cream (I use light)
1 cup low-fat milk
crushed or sliced fruit

Put dry ingredients in a medium sized bowl and mix together. Add butter, eggs, sour cream and milk and stir. Batter will be very thick. Pat into a greased 9 inch round cake pan. Bake in preheated 350 degree Fahrenheit oven for about 30 minutes or until golden brown and toothpick inserted near center comes out clean. Top with fruit.

1 comment:

Higgenbottom said...

Wow! I am so impressed with your organization! I need to take notes from you when I marry and need to take care of a family!