Menu for November 15th - 20th

Monday - Ham & Cheese Meatloaf recipe (Kraft)
Tuesday- Pork Chops (dinner afare)
Wednesday-Cheesy Shepherd's Pie (Kraft)
Thursday- Church
Friday - DATE NIGHT!
Saturday- Simply Lasagna (Kraft)

Recipes:

Monday
What You Need
1-1/2 lb. extra-lean ground beef
14 RITZ Crackers, coarsely crushed (about 3/4 cup)
1 onion, finely chopped
1/4 cup chopped fresh parsley
1 egg, beaten
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup KRAFT Original Barbecue Sauce, divided
3 slices OSCAR MAYER Smoked Ham, cut in half
Make It
HEAT oven to 375ºF.
PLACE first 5 ingredients in large bowl. Add half each of the cheese and barbecue sauce; mix well. Press half onto bottom of 9x5-inch loaf pan.
COVER with half the ham, remaining cheese and remaining ham; top with remaining ground beef mixture. Shape into loaf.
BAKE 1 hour 5 min. or until done (160ºF), brushing with remaining barbecue sauce after 50 min. Let stand 5 min. before slicing.


Wednesday
What You Need
1 pkt. (1/2 of 11.75-oz. pkg.) VELVEETA Cheesy Mashed Potatoes
1 lb. lean ground beef
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup beef gravy
Make It
HEAT oven to 375°F.
PREPARE Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.
ADD vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with prepared Potatoes.
BAKE 20 to 25 min. or until heated through and lightly browned.

Saturday
What You Need
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, beaten
1 jar (24 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Make It
HEAT oven to 350°F.
BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Kraft Kitchens Tips
Size-Wise
Since this comfort food classic serves 12, it's a perfect dish to serve at your next gathering.
Substitute
Substitute 1 pkg. (10 oz.) frozen chopped spinach for the browned ground beef. Thaw spinach; squeeze out excess liquid. Prepare as directed, covering each ricotta layer with 1/3 of the spinach.
Shortcut
Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15 to 20 min. of prep time.

Menu for November 1- November 6

Monday- Chicken Pot Pie (my recipe)
Tuesday- Crockpot Chili (my recipe)
Wendesday- Enchilada Casserole (All Recipes)
Thursday- Grill Out at Church
Friday- Caleb's 6th bday party!!!!!!! (Pizza)
Saturday- Creamy Baked Ziti (Kraft)

Recipes:

Chicken Pot Pie
2 pie crusts
3 baked chicken breasts
1 can cream of chicken soup
1 can mixed veggies

Put one crust on bottom of pie pan. Mix baked chicken (I like to shredd it) with cream of chicken soup and mixed veggies...spread mixture in crust. Top with other crust. Poke holes in top and bake for 40 mins at 350.

Crock Pot Chili
1 can dark kidney beans
1 can chili beans
1 package of lean ground beef
1 pack of taco seasoning
1 large can of crushed tomatoes
1/2 cup of salsa or the container of chopped onions and peppers that you would find in the produce isle.
season to taste

brown ground beef and add taco seasoning. Mix all of the above in a crock pot. Cook on low for 8 hours.

Chicken Enchilada Casserole (All Recipes)
Ingredients
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.


KRAFT Creamy Baked Ziti
What You Need
4 cups ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
Make It
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Kraft Kitchens Tips
Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Make Ahead
The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.
Substitute
If ziti is unavailable, substitute other types of tubular pasta, such as penne, mostaccioli or rigatoni.

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

Wraps
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
InstructionsSandwiches
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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

Ingredients
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
Directions
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.

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.

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

Ingredients
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
Directions
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

Back To School Menu

Weekly Menu
Monday- Soup, salad and bread
Tuesday- Orange- Crumbed Baked Chicken with Mashed Potatoes and Veggies
Wednesday- Meatloaf with Whole Wheat Pasta
Thursday- (church)
Friday- Twice Baked Potatoes
Saturday- Left Overs
Sunday- Church

Twice Baked Potatoes
4 medium baking potatoes
1 cub shredded extra-sharp cheddar cheese
¼ cup light sour cream
¼ cup fat-free milk
4 teaspoons olive oil
1 teaspoon Dijon mustard
¾ teaspoon salt
1/8 teaspoon cayenne
3 cups chopped broccoli florets, steamed
1. Bake or microwave potatoes
2. Half the potatoes lengthwise. Scoop out the pulp, leaving about ¼ inch shell intact. In a medium bowl, combine the potato pulp, cheese, sour cream, milk, oil, mustard, salt, and cayenne; fold in the broccoli. Spoon the mixture into the potato shells; place on a baking sheet. Bake until hot and bubbling, about 10 minutes. 354 calories; 16g fat; 676 mg sod; 42 g carb; 5 g fiber; 14 g protein

Orange-Crumbed Baked Chicken
2 tablespoons orange juice
2 tablespoons Dijon mustard
¼ teaspoon salt
¾ cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1 shallot, finely chopped
¼ teaspoon freshly ground pepper
4 (3 ounce) skinless boneless chicken thighs
1. Preheat oven to 350F; spray nonstick baking sheet with nonstick cooking spray.
2. In a small bowl, combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer. 179 calories; 4 g fat; 518 mg sod; 20g total carb, 3 g fiber; 16 g protein.

Italian Meatloaf
2lbs ground beef
2 eggs beaten
2/3 cup quick-cooking oats
1 envelope dry onion soup mix
½ cup pasta sauce
1 tsp. garlic powder
Onion slices
1. Combine ground beef, eggs, oats, soup mix, pasta sauce, and garlic powder. Shape into a loaf. Place in a slow cooker. Garnish top of loaf with onion slices.
2. Cover. Cook on Low 8 hours.
3. Serve with pasta and more of the sauce that you mixed into the meatloaf.

Campbell's Kitchen Week!!!

Just sharing again for those of you that actually look at it and take some recipes :) If you don't, just disregard!!!!

Monday- Chicken w/ Savory Herbed Rice
Tuesday- Slow Cooker Beef and Noodles
Wednesday- Pork and Corn Stuffing Bake
Thursday- Church
Friday- Pizza (frozen) Night
Saturday- Finger Foods for E's bday party (5-7pm)

Pork and Corn Stuffing Bake

1 1/2 cups Pepperidge Farm® Cornbread Stuffing
OR Pepperidge Farm® Herb Seasoned Stuffing
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup whole kernel corn
1 small onion, finely chopped (about 1/4 cup)
1/4 cup finely chopped celery
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard
· Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
· Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
· Bake at 400°F. for 30 minutes or until the pork is cooked through.
· Serving Suggestion: Serve with steamed sugar snap peas. For dessert serve a simple parfait: layer vanilla yogurt with chopped apples and grapes.

Chicken with Savory Herbed Rice
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked instant white rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese
· Season the chicken with the garlic powder and black pepper.
· Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
· Heat the stock and thyme in the skillet over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir the cheese into the rice before serving.

Slow Cooker Beef and Noodles
1 pound beef for stew, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
Hot cooked egg noodles
· Place the beef into a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over the beef.
· Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve the beef mixture over the noodles.
· *Or on HIGH for 4 to 5 hours.