peelosophy

We did go out of town last weekend so we may have some repeat menus for this week.  Home cooked meals sound so good right now, because we ate out a TON while were in Indiana.  Most of it was not so good for us and my stomach especially is still recovering. This is the week of NEW recipes (don’t tell John) – I’ve had a bunch I’ve wanted to try and decided this week was the week.  I’ll let you know the favorites!  Check out other menu planning ideas at orgjunkie.com.

MONDAY: PEGGY’S CHICKEN TETRAZZINI

Peggy’s Turkey Tetrazzini
1/4 butter or margarine
1/4-cup flour
1/2-teaspoon salt
1/4-teaspoon pepper
1-cup chicken broth
1-cup cream (or milk—if you use skim don’t use as much water)
2 tablespoons of sherry (Peggy doesn’t use this)
1 package (7oz) spaghetti, cooked and drained)
2 cups cooked, cubed chicken or turkey
1 can (3oz) sliced mushrooms
1/2 cup Parmesan cheese

1. Make Noodles

2. Cook Chicken

3. Melt butter in a large saucepan over low heat. Blend in flour and seasoning.
Cook over low heat stirring until mixture is smooth and bubbly. Stir in broth and cream.

4. Heat to boiling, stirring constantly. Boil and stir one minute.

5. Stir in wine, spaghetti, chicken and mushrooms.

6. Pour into 2-quart casserole. Sprinkle with cheese.

7. Bake uncovered 30 minutes or until bubbly.

Peggy’s Note- I usually make the white sauce and add broth or liquid until the right consistency- you don’t want it to thick, as it will thicken as it bakes and the spaghetti absorbs the liquid. I often add cream of mushroom soup and some more milk to make more sauce. Of course I probably use more spaghetti and chicken as I make a larger quantity.

TUESDAY: OUT TO EAT FOR JJ’S 1ST DAY OF SCHOOL…HIS CHOICE

WEDNESDAY: TACOS AND RICE

THURSDAY: CROCK-POT CHILI

1 pound ground beef

1 cup chopped onion

1/2 cup chopped green pepper

1/4 cup dry red wine or water

1 tablespoon chili powder

1 teaspoon sugar

1 teaspoon  ground cumin

1/4 teaspoon salt

1 garlic clove, minced

1 (15-ounce) can kidney beans, undrained

1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapenos, peppers and spices, undrained

6 tablespoons shredded reduced-fat extra sharp cheddar cheese

1. Cook beef in a large skillet, stirring to crumble.  Add onion and next 7 ingredients or until onion is tender.

2. Place meat mixture in the crock-pot and stir in beans and tomatoes.  Cover with the lid, and cook on low heat setting for 4 hours. Ladle into bowls and sprinkle with cheese.

FRIDAY: TANGY BBQ CHICKEN WITH CORN CASSAROLE

Tangy Barbecued Chicken

1/2 cup chopped onion

1/4 cup packed brown sugar

1/4 cup beer

2 tablespoons cider vinegar

2 tablespoons horseradish

1 teaspoon Bay Seasoning

1 teaspoon garlic powder

1 (13- 1/2 ounce)bottle ketchup

cooking spray

8 (6-ounce) skinned chicken breast halves

1. Combine first 8 ingredients in a saucepan; bring to a boil over medium heat, stirring frequently.  Cover, reduce heat and simmer for 20 minutes.

2. Prepare grill.

3. Place chicken on grill rack coated with cooking spray; grill, uncovered, 45 minutes or until chicken is done, turning and basting with ketchup mixture.

SATURDAY: KARIN’S SHRIMP CREOLE

SUNDAY: GROUND BEEF AND TOMATO MANICOTTI