Menu Plan Monday



Of course, Menu Plan Monday is hosted by the ever fabulous Laura at I'm an Organizing Junkie every Monday. So, if you are stuck in a menu rut and want to get some new and fresh dinner ideas, head over and check out some of the menus other folks out there are posting about this week!

A couple of weeks ago I took advantage of Kroger's "Mega sale". One of the items on sale was Pillsbury refridgerator biscuits, crescent rolls and other such items. Well, I stocked up! You can see for yourself in these two posts:

My 1st Kroger Trip

My 2nd Kroger Trip

A few days after my last shopping trip I received the new Pillsbury Pot pies & Casseroles cookbook magazine in the mail. I had the good fortune to be part of a survey in deciding the cover of this little cookbook so, I was sent one free for my participation!

What good timing! Since I have quite a bit of Pillsbury products in my fridge, I thought I would use a few of the recipes Featured in this cookbook!

There are a couple of chicken recipes so, I am going to cook a whole chicken and use it portioned out in the different dishes. And I will make chicken broth from the chicken juices.

MONDAY
French Onion-Chicken Pot Pies
My husband and I love French Onion soup, so these individual Pot Pies sound really yummy!


Recipe:
1/4 cup butter or margarine
2 1/2 boneless, skinless chicken cut up into 1/2 inch pieces
2 large onions, halved and then sliced into thin slices (about 1 1/2 -2 cups)
2 8 oz packages of sliced fresh mushrooms (about 6 cups)
1/4 cup of all purpose flour
4 cups of water
1/4 cup of dry sherry or water
1 box (2oz) onion soup mix (2 envelopes)
1/4 teaspoon ground pepper
1 can of Pillsbury Grand biscuits (8 biscuits)
6 oz shredded Gruyere cheese (1 1/2 cups)

1.) heat oven to 350 degrees. Spray 8 (10oz0 ramekins or custard cups with cooking spray. Place ramekins on large cookie sheet. In 12 inch skillet, melt 2 tablespoons of butter over med. heat. Add chicken and cook about 10 minutes, stir occasionally until no longer pink in center. Remove chicken and discard juices.

2.) melt remaining butter and add onions and mushrooms. cook and stir about 8 minutes or until golden brown. Sprinkle flour over vegetables. Cook and stir another 1 minute. Stir in water, sherry and soup mix. heat to boiling. Boil about 3 minutes, stir occasionally until thickened.

3.) Spoon chicken into ramekins (about 1/2 cup each). Spoon onion mixture over chicken (about 2/3 cup). sprinkle with pepper. Separate dough into 8 biscuits. Place one biscuit in each ramekin.

4.) bake about 20 minutes or until biscuits are golden. Carefully remove from oven. sprinkle 3 tablespoons of cheese over each biscuit. Bake another 4 to 5 minutes or until cheese is melted.


TUESDAY

Beef Enchilada Stack


Recipe:
1 lb ground beef
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup of frozen corn
1 package of taco seasoning
1 can diced tomatoes (do not drain)
1 can of enchilada sauce
9 corn tortillas
2 cups of shredded cheddar
1/2 cup sour cream
3 green onions sliced

1.) heat oven to 350. Spray 9 inch glass pie plate or deep dish glass pie plate with cooking spray. In skillet cook beef and onion. Stir occasionally until cooked thoroughly, drain. Stir in peppers, corn, taco seasoning, tomatoes and enchilada sauce. heat to boil. Remove from heat.

2.) Spread about 1/4 of the meat mixture in a thin layer. top with 3 tortillas (overlapping), 1/4 beef mixture and 1/3 of the cheese. Repeat layers 2 more times starting with tortillas and ending with cheese.

3.) Bake about 30 minutes or until cheese is melted and lightly brown. Let stand about minutes. Top each serving with sour cream and green onions.


WEDNESDAY
I am teaching a couponing class tonight so, either Troy will be cooking or we will have dinner out.


THURSDAY
"Make-ahead White Chicken Lasagna


Recipe:
1 Tablespoon butter
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 1/2 cup of chopped red pepper (2 medium)
1 cup finely chopped celery
2 finely chopped cloves of garlic
1 pint of half and half
1/2 cup of chicken broth
4 oz cream cheese
7 oz Gouda cheese shredded (2 cups)
1 12 oz container small curd cottage cheese
1 egg, beaten
9 lasagna noodles
16 oz package of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
fresh basil
1.) Spray 13x9 glass baking dish with cooking spray. In pan, melt butter add chicken and cook 3 minutes. Stir in pepper, celery, onion and garlic, cook about 2 minutes stirring occasionally until chicken is no longer pink in middle.

2.) Reduce heat to low. Add half and half, broth and cream cheese, cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. remove from heat, set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg. blend.

3.) Spread 1 cup of chicken mixture into glass pan. Top with 3 noodles, 1 1/2 cups of chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers, starting with noodles ending with cheese. Sprinkle with Parmesan cheese. cover with foil. refrigerate at least 8 hours or overnight.

4.) Heat oven to 350. Bake lasagna covered for 45 minutes. uncover and bake 30-35 minutes. Cover and let stand for 15 minutes. garnish with basil.


FRIDAY
We are heading to the campground today so, dinner will be something super simple. Not sure what that will be yet.

SATURDAY
Bubbly pizza (I am going to attempt to make this in a dutch oven over the fire...wish me luck!)


Recipe
1 can of refrigerator breadsticks (12)
1 bag of frozen meatballs (32 meatballs)
1 can of pizza sauce
1/2 cup of chopped pepperoni
2 tablespoons of Parmesan cheese
2 cups of shredded pizza cheese.

1.) Heat oven to 375. spray 11 x 7 glass baking dish with cooking spray. Unroll dough into rectangles and cut rectangles crosswise into 8 strips so each strip has 6 pieces. At perforates separate dough or cut if necessary to make 48 pieces. Arrange 1/2 of dough randomly in baking dish.

2.) in large bowl, place meatballs and pizza sauce. cover and microwave for about 5-8 minutes or until bubbly. pour over dough and sprinkle with Parmesan cheese. Arrange rest of dough over cheese.

3.0 Bake 16-20 minutes until dough is golden brown and no longer doughy. sprinkle with pizza cheese and cook another 4-5 minutes (until cheese melted). let stand 5-10 minutes.


SUNDAY

Hamburgers and baked potatoes over the fire

Veggies with each meal will be mainly fresh sliced or chopped veggies or corn on the cob.






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1 comment :

  1. I hope you will soon join me for Crock Pot Wednesday. Not only is it free, it's just a fun thing to do. I will look forward to your post on diningwithdebbie.blogspot.com with Mister Linky. I used to actually subscribe to those. I still have them all.

    ReplyDelete

Thank you for taking the time to comment! I love to hear your ideas. If you ask a question, I will answer it here in a comment back to you. Please check back! Thank you for visiting and have a wonderful day! Diann :)