Monday - Sloppy Joes, Salad, Corn
Tuesday - Homemade sub sandwiches, Tomato Soup
Wednesday - Tuna Noodle Casserole, Green Beans, Peaches
Friday - Homemeade Pizza, Salad
We survived our busy week last week. I was very thankful for my freezer items when it came time for dinner. :) Eric's trip to California for work went well, and Corey had a very successful day at the high school math contest in Camdenton. He brought home 5 medals! He was very proud of the fact that he was able to hang in there with the high school kids as an 8th grader. That boy simply amazes me. :) This week should be nicer for us as we only have one day with evening obligations. I did some cooking ahead today so that we will have some items ready to heat up on those nights when we get home a little later. I still haven't conquered my quest for school peanut bar. :( Anyone have connections with the cooks in the Monett school district. ;) Anyway, here's the menu for the week. For more menu ideas go to orgjunkie.com.
Sunday - Balsamic Glazed Tuna Steaks, Basil Sesame Green Beans, Accordian Potatoes
Monday - Chicken and Dumplings, Green Beans
Tuesday - Honey Roasted Pork Loin, Day Before Mashed Potatoes, Grilled Asparagus
Wednesday - Crock Pot Cowboy Stew, Cornbread
Thursday - Bruschetta and Cheese Stuffed Chicken Breasts (from freezer), Parmesan Green Beans, Peaches
Friday - Homemade Pizza, Salad
Saturday - Filets, Broccoli, Salad, Rolls (from freezer)
2 – 16 oz bags cut green beans
2 T light butter
½ t salt
¼ t pepper
1 T lemon juice
¼ c shredded Parmesan cheese
Cook beans in a saucepan for 3 – 4 min until tender. Drain and return to pan. Add butter, salt & pepper, and lemon juice. Sprinkle w/cheese.
4-1/2 cups cut fresh green beans (I just used a bag of frozen green beans)
1 to 1-1/4 teaspoons salt
3 tablespoons finely chopped onion
3 tablespoons olive oil
4-1/2 teaspoons minced fresh basil or 1-1/4 teaspoons dried basil
4 teaspoons sesame seeds, toasted
Place the beans in a saucepan and cover with water; add the salt. Bring to a boil;
cover and cook for 7-10 minutes or until crisp-tender. Drain and place in a serving
bowl. Add the onion, oil, basil and sesame seeds; toss to coat.
Recipe Source - Taste of Home
4 (6 ounce) tuna steaks (3/4-inch thick)
1 1/4 teaspoons pepper
1/4 teaspoon salt
4 teaspoons dark brown sugar
1/2 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon Old Bay Seasoning
1. Sprinkle tuna with pepper and salt and old bay seasoning.
2. Place tuna on a broiler pan coated with cooking spray or covered in foil.
3. Broil 3-4 inches from the heat for 3-4 minutes on each side or until a meat thermometer reaches 145° and fish begins to flake easily with a fork.
4. While that is broiling, in a small saucepan, combine the remaining ingredients until smooth.
5. Bring to a boil; cook and stir for 1 minute or until thickened.
6. Serve with fish.
Recipe source - Recipezaar
Preheat oven to 400ºF.
Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.
In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO (I don't do this) and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.
While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.
Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.
If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.
To freeze, prepare casserole up to the point of putting it under the broiler. Let it cool down, wrap well with plastic wrap and pop into the freezer. When you're ready to cook it up, take it out of the freezer the night before and let it defrost in the refrigerator. Pop it into a 375ºF oven until heated through, about 35 minutes, and then brown the top under the broiler.
Yields: 4 to 6 servings
Recipe source - Rachel Ray