Menu for 2/7 – 2/13


Didn’t we just plan our week of menu’s a couple of days ago?  It sure feels like it!

One of the ways I come up with new meal ideas is by subscribing to several weekly newsletter email. I get a lot of inspiration from Kraft, Betty Crocker and Pillsbury. These are just a few of the great resources out there. One of the really nice things about these sites are the fact that you can also print out coupons for your dinner items right there on their sites. And that is very helpful for me. So, check them out when you are putting together your menu for the week!

Monday:

Ham Mac & Cheese Casserole

Cucumbers and Green Peppers with our Homemade Herb Dip

Applesauce

 

Tuesday:

Restaurant “Mystery Shop”

(eat out, reimbursed costs and paid to do it!)

 

Wednesday:

Spicy Chicken Lasagna Rollups

(will be “Recipe of the Week” Friday)

Salad

Apricots

 

Thursday:

Restaurant at Home Night

Avocado Burgers

Aussie Fries From The Outback

Fruit Cocktail

Outback Steakhouse Aussie Fries

1 – 2 lb. bag of Frozen French Fries
1 C. shredded Colby Jack cheese (An excellent suggestion is to use the cheese that is
labeled as “Taco Cheese”, cheese for Tacos.)
6 pieces of Bacon, cooked

Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. ( I like to use a Dutch oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.

Here is what Jane Coyle Suggested

1 16 oz bottle Ranch Dressing
2 tsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. white pepper
1 tsp. black pepper
1 Tbsp. kosher salt
1 Tbsp. garlic powder
1 Tbsp. onion powder

Combine all ingredients and let refrigerate overnight for the best flavor.
You can find more Outback Steakhouse Recipes, here at CopyKat.com.

 

Friday:

Lightly Crusted Perch

Coleslaw

Herbed Rice

Banana Pudding

 

Saturday:

Taco Soup & Sandwiches

 

Sunday:

Herb Roasted Chicken

Mashed Potatoes & Gravy

Corn

Jello

I am joining Laura for Menu Plan Monday

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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 :)