Menus 8/24 - 8/28

I'm a little late posting this - don't know where the weekend went! Okay, so this week, I decided to challenge myself. I wanted to see if I could do a week's worth of menus using only food that we already had on hand. I knew I had plenty of meat in the freezer - just had to see what else we had. So, these are the recipes I came up with - not as fun and "exotic" as usual (haha) but some are old favorites. Enjoy!

Monday, 8/24 - Chicken Casserole

This is an old favorite. I l-o-v-e this casserole. It just feels homey. Probably cuz my mom made it when I was a kid.

1 1/2 cups diced cooked chicken
2 cups diced celery
1 T. chopped onion and a dash of onion salt
1 can water chestnuts, sliced
3 cups cooked rice (1 1/2 cups uncooked)
Mix and put in a 9 x 13 pan. Top with sauce:
2 cans cream of chicken soup
1 t. salt
1/2 t. pepper
2 T. lemon juice
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup water
Grate cheese over top. Top with potato chips (optional)
Bake 20-40 minutes at 400 degrees.

*The original recipe calls for 1/2 cup mayo but I have found that it is too "mayo-ey" so I cut it down and added sour cream. You could probably use all sour cream if you are opposed to mayo.

*I half the recipe for my family

*It really is yummy with potato chips on top - we never have potato chips in the house - but when we do, it is worth it!

Tuesday, 8/25: Gringo Tamale Pie

This recipe is in a family cook book and was submitted by my Grandpa Ketterer (my mom's dad). I have never tried it before but looks yummy.

1 lb. ground beef
1 - 4 oz. can diced green chilies
1/2 cup sliced ripe olives
1/2 cup cream style corn
1 - 1 oz. taco seasoning packet with 2/3 cup water
1/2 cup shredded cheddar cheese

Combine all ingredients, except cheese, in a saucepan. Heat over medium heat. While heating, mix:
1 1/4 cup yellow corn meal
1 1/2 cups cold water
1 t. salt
1/2 t. chili powder

Cook over medium heat until quite thick, stirring often. Hold back 3/4 cup. Grease a 9 x 13 pan and line bottom and sides with cornmeal mix.

Pour filling into casserole dish, top with rounded tablespoons of remaining cornmeal. Sprinkle with shredded cheese, bake at 350 for 30 minutes.

Wednesday, 8/26: Chicken Caesar Salad Wraps

Got this recipe from my sister-in-law, Jenn. The first time I had it, I was pregnant with Haylie and I was at her house and she served this. I am not ashamed to admit that I ate 2 wraps, then finished off what was left in the bowl. Sooo delicious!

Combine in plastic bag:
3 T. olive oil
1 t. lemon pepper
1 t. crushed garlic
1/2 t. Italian seasoning
1 lb. chicken, cubed
Marinate for 15 minutes then cook chicken in skillet on stove.

Meanwhile...

Combine:
1/4 cup red onion, chopped
1/4 cup olives, chopped or sliced
1/4 cup red bell pepper, chopped
1/4 cup grated Parmesan cheese
4 cups romaine lettuce (I've never actually measured that out - I just cut til it looks like enough!)
3/4 cup seasoned croutons
1/2 cup caesar salad dressing

Add chicken. Roll up tightly in a tortilla.

*As a general rule, when something calls for garlic, I usually use garlic powder. Same with onions.

*I've never actually had this with red bell pepper - Jenn made it with tomatoes and that's how I've always done it. It probably would be good with red bell pepper - but it is delicious with tomatoes!

Thursday, 8/27: Homemade Pizza

Eric usually makes the pizza dough for this and I'm not entirely sure what recipe he uses - so if you are interested - leave a comment and I'll get the recipe up for you. I'm just gonna make the dough, spread some leftover spaghetti sauce on it, and use kielbasa slices for the pepperoni (that's how we did it growing up and it's YUMMY!)

Friday, 8/28: Beef Stroganoff

Okay - I have the recipe for this around here somewhere...from Eric's mom. Again, if you're interested, leave a comment and I'll post it - but for now, the children are needy so I must say good night.

Enjoy!