Monday, August 23, 2010

Menu for August 23-August 28

Monday - Lasagne
Tuesday - Turkey Roll Ups and fruit
Wednesday - Pork Chops for Slow Cooker serve over Rice
Thursday- Church
Friday- Pizza
Saturday - Chicken Salad Sandwiches

1 cup Hidden Valley® Original Ranch® Dressing
1 package (8 ounces) cream cheese, softened
4 12-inch flour tortillas, warmed
10 ounces sliced turkey breast
10 ounces Monterey Jack or Cheddar cheese slices
2 medium tomatoes, thinly sliced
Shredded lettuce or sprouts or spinach
Blend together dressing and cream cheese. Among the tortillas, evenly layer half the turkey, sliced cheese, dressing mixture, tomatoes and lettuce or sprouts, leaving a 1-inch border around edges. Repeat layering with remaining ingredients. Fold the right and left edges of tortillas into centers over the filling. Fold the bottom edge toward the center and roll firmly until completely wrapped. Place seam side down and cut in half diagonally.

Pork Chops for Slow Cooker

6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/4 cup soy sauce
1/4 cup honey
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste
Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).

Chicken Salad Sandwiches
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast, cut into 1/4 inch-wide strips
4 stalks Celery, chopped
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 cup sliced green onions
6 Kaiser rolls, split
6 Leaf lettuce leaves
Make It
COMBINE chicken, celery, mayo and onions.
FILL rolls with lettuce and chicken mixture.

Monday, August 9, 2010

Week of August 9-August August 15

Monday- Soup and grilled cheese/tomato sandwiches
Tuesday- Vegetable Manicotti
Wednesday- Beef Round Steak (from previous week Crockpot recipe)
Thursday- Church
Friday- pizza night
Saturday- Left overs or Orange Chicken (from previous week)

Vegetable Manicotti
I pkg. manicotti pasta, cooked al dente
16 oz. part skim or fat free ricotta cheese
1 cup shredded mozzarella or italian blend cheese
1 zucchini, shredded
3 carrots, shredded
1 jar marinara sauce
Parmesan cheese

Combine cheeses and vegetables. Stuff cheese filling into manicotti. Place in a greased 9x13 glass baking dish. Pour sauce over the top and sprinkle with parmesan cheese. Cover tightly with foil. Bake at 350 for 30-45 minutes or until heated through.

Tuesday, August 3, 2010

Week of August 2-August 7

Monday- Baked Spaghetti and Garlic Toast with Salad
Tuesday- Twice Baked Potatoes
Wednesday- Slow Cooker Asian Tomato Beef from Campbell's Kitchen
Thursday- Church
Friday- Pizza Night
Saturday- Honey Orange Chicken

Slow Cooker Asian Tomato Beeffrom Campbell's Kitchen Prep Time: 10 min. Cook Time: 7 hr. 15 min.

2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
6 cups broccoli florets
Hot cooked rice
1. Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.2. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.3. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.Makes: 8 servings (about 1 1/2 cups each).

Honey-Orange Chicken
Makes: 4 servings
Prep: 10 minutes Bake: 50 minutes

2 pounds bone-in chicken thighs or breasts, skin removed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup orange juice
2 tablespoons honey
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 oranges, halved and sliced
1. Heat oven to 375 degree F. Arrange chicken in 12x8-inch baking dish and sprinkle with salt and pepper.
2. Combine orange juice, honey, soy sauce, and ginger in cup until blended; pour over chicken. Bake 40 minutes, turning chicken twice. Arrange oranges over chicken; bake 10 to 15 minutes more. Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 280,
Total Fat (g) 7,
Saturated Fat (g) 2,
Cholesterol (mg) 138,
Sodium (mg) 588,
Carbohydrate (g) 20,
Protein (g) 33,
Percent Daily Values are based on a 2,000 calorie diet