Monday, December 14, 2009

Menu Planning Monday 12/14/09

Monday: Comfort Beef Casserole & Savory Bacon Ranch Bread (recipes below)
Tuesday: Crustless Spinach Quiche & Sausage
Wednesday: Island Kielbasa in Slow Cooker & Spicy Oven Fried Potato Wedges
Thursday: Crockpot Cranberry Chicken & Steamed Vegetables
Friday: Eat Out (Leaving the family at home and going to Vegas for my brother's wedding!)
Saturday: Hamburger Helper
Sunday: Pizza

For more menu planning ideas head on over to Laura’s place at I’m an Organizing Junkie.

Comfort Beef Casserole

1 and 1/2 lbs. ground beef
1 clove garlic, minced
1/2 tsp. salt
pepper, to taste
1 tsp. sugar
3 (8 0z.) cans tomato sauce
3 oz. cream cheese, softened
1 and 1/2 C. sour cream
6-8 green onions, sliced
8 oz. egg noodles
1/2 C. grated cheddar

Brown meat and drain. Add seasonings and tomato sauce, simmer for 20 minutes. Meanwhile boil noodles according to package directions. In a medium bowl, combine sour cream, cream cheese, and green onion. Butter a glass 9 x 13. Put in half of noodles, half of cream cheese mixture, and half of meat mixture. Repeat layers and top with cheese. Bake at 350 degrees for 20 minutes.

Savory Bacon Ranch Bread

• 1 1/4 cups water
• 1 tablespoon butter or margarine, softened
• 3 3/4 cups bread flour
• 6 slices bacon, cooked crisp and crumbled
• 2 tablespoons sugar
• 2 tablespoons dry ranch salad dressing and dip mix (from a 1-ounce packet)
• 1/2 teaspoon salt
• 1 1/4 teaspoons active dry yeast
• Additional bread flour, only if needed

Using a 1 1/2- to 2-pound capacity bread machine, place ingredients (except the additional flour) into bread pan according to manufacturer's directions. Close lid; select "basic" setting and light crust color; start machine. (Check dough during kneading stages; if dough sticks to sides of bread pan, sprinkle with a little additional flour, 1 tablespoon at a time, until dough no longer sticks.) After bread has baked, remove from bread pan to cool on rack. Cool slightly before slicing. Makes a large loaf.

Combine the remaining dry ranch salad dressing mix (about 1 1/2 tablespoons) with softened butter or a package of cream cheese to make a tasty spread for the bread.

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