Mormon Mommy Blog

Earth Day

Sunday, January 10, 2010

Weekly Menu for January 11-15

Weekly Menu for January 11-15

■Crockpot Lasagna

■Buttered Lima Beans

■Garlic Bread


■Roast Sticky Chicken

■Green Bean Casserole

■Skillet Garlic New Potatoes


■Sandy's Easy Cashew Chicken Dish

■Asian Slaw

■Mandarin Pineapple Salad


■Easy Taco Crescent Bake

■Mexican Salad


■Black Bean Soup

■Leftover Mexican Salad

Monday Recipes

Notes for Monday:

1.The crockpot lasagna cooks in about 4-5 hours. If you work during the day, that may be inconvenient since you cannot put it on before leaving for work. In that case, you may wish to prepare the lasagna in a 9x13 pan and refrigerate it until you get home or until someone can start baking it in the oven (about 45-55 min. at 350°) in the afternoon.

2.Prepare the sticky chicken for tomorrow so it can marinate overnight in the spices.

Crockpot Lasagna

■1 28-oz. jar of spaghetti sauce (or sauce from your freezer)

■1 package frozen cheese ravioli (about 24-oz.)

■2 cups shredded mozzarella cheese

Spray crockpot with non-stick cooking spray. Spread 1 cup sauce on the bottom and layer with half of the ravioli. Sprinkle with half of the cheese and another cup of sauce. Layer the remaining ravioli and top with the rest of the sauce. Sprinkle remaining cheese on top. Bake on low for 3-5 hours, depending on how hot your crockpot cooks.

Buttered Lima Beans

Garlic Bread

Roast Sticky Chicken Preparation

■1 large roasting chicken

■1/2 teaspoon black pepper

■1/2 teaspoon garlic powder

■1 teaspoon white pepper

■1 teaspoon thyme

■1 teaspoon onion powder

■1 teaspoon cayenne pepper

■2 teaspoons paprika

■4 teaspoons salt

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.

Tuesday Recipes

Notes for Tuesday:

1.If you did not prepare the chicken last night, planned ahead to allow time to marinade.

2.This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, and this version was actually an adaptation written by Lynn Nelson, former guide of Busy Cooks,

3.You can use tonight’s leftovers in tomorrow’s chicken dish.

4.Prepare the Asian Slaw for tomorrow.

Roast Sticky Chicken in the Crockpot

■Chicken prepared last night

■1 cup onion, chopped

When ready to roast chicken, stuff cavity with onions, and place in crockpot. Cook on low for 5 hours. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. Use a meat thermometer to ensure that the meat is thoroughly cooked (180° is well done for a whole chicken). Let chicken rest about 10 minutes before carving.

This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, and this version was actually an adaptation written by Lynn Nelson, former guide of Busy Cooks,

Green Bean Casserole

■4 cans green beans

■1 can French onions

■2 cups milk

■2 Tsp ground pepper (or to your liking)

■2 cans cream of mushroom soup

Mix green beans, milk, pepper, soup and 3/4 can of onions. Bake at 375°F for 35 minutes stirring frequently. Add the remainder of onions and bake 5 minutes.

Skillet Garlic New Potatoes

■2 Lb small red (or white) new potatoes, scrubbed, peeled, and quartered

■1 Tbsp olive oil

■6 cloves garlic, minced

■1 Tsp garlic salt

Place potatoes in a large, non-stick skillet. Add cold water to cover the potatoes. Add the oil, garlic, and salt. Bring to a boil, reduce heat to medium, and cook until water evaporates, turning potatoes occasionally, about 25 minutes. Increase heat to medium-high and cook until potatoes are crispy and brown, turning frequently, about 10-15 minutes.

Wednesday Recipes

Notes for Wednesday: None

Sandy's Easy Cashew Chicken Dish

■2 cups cooked chicken (from freezer)

■1 onion, chopped and sautéed (from freezer)

■1 jar roasted red peppers, drained and sliced

■1 can cream of mushroom soup

■1/2 cup water

■1/2 cup cashew nuts (chopped or whole)

■1 can chow mien noodles, separated

Mix all ingredients except 1/2 can chow mien noodles and pour into a casserole dish that has been sprayed with non-stick cooking spray. Bake 15 minutes at 375°F. Sprinkle the 1/2 can of remaining noodles on top for last 5 minutes of baking.

Asian Slaw

■2 (3 oz.) packages Ramen noodles, oriental* or beef flavored

■2 (8.5 oz.) packages cole slaw mix*, or homemade cabbage shreds

■1 cup sliced almonds

■1 cup sunflower kernels

■1 cup green onions, chopped, optional

■1/2 cup sugar

■3/4 cup vegetable oil

■1/3 cup vinegar (I use white)

Toast almonds by placing sliced almonds and 1 tablespoon butter in a microwave-proof plate. Microwave on high, stirring every minute until lightly browned, 4 to 5 minutes.

While still in packets, crush Ramen noodles. Open noodle packets and remove flavor packs and reserve for use in the dressing. Place crushed noodles in bottom of a large bowl. Top with cole slaw mix and then sprinkle with toasted almonds, sunflower seeds, and onions.

Mix together contents from flavor packs, sugar, oil, and vinegar. Pour over slaw, but do not stir. Cover and chill 24 hours. Toss well before serving.

Mandarin Pineapple Salad

■1 can pineapple tidbits, drained

■1 can mandarin oranges, drained

Mix fruit together and serve.

Thursday Recipes

Notes for Thursday:

1.Tonight's taco dish will go together quickly using taco seasoned ground beef from your freezer that we restocked last week. Just thaw your taco meat in the microwave and follow the recipe below. If you do not have taco seasoned ground beef in your freezer, but you have browned ground beef in your freezer, just thaw it, reheat in a skillet and add taco seasoning to the reheated meat according to the package directions. If you do not have any cooked ground beef in your freezer, be sure to add ground beef and taco seasoning to your grocery list.

2.We will be using the leftover salad from tonight for tomorrow.

Taco Crescent Bake

■1 tube refrigerated crescent rolls

■2 cups crushed tortilla chips, divided

■1 lb. taco seasoned ground beef, browned (from freezer)

■1 (8oz.) container sour cream

■1 cup cheddar cheese, shredded

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13 in x 9 in x 2 in baking dish. Seal seams and perforations. Sprinkle with 1 cup of crushed chips; set aside. In the microwave, heat up your taco seasoned ground beef. Spoon over chips. Top with sour cream, cheese and remaining chips. Bake, uncovered, at 350°F for 25-30 minutes or until crust is lightly browned.

Mexican Salad

■variety of lettuces, torn into bite-sized pieces

■1 red bell pepper, seeded & chopped

■1 green bell pepper, seeded & chopped

■1 can corn, drained

■1 bunch green onions, chopped

■1 can black olives, drained

■1 tomato, diced

■1 bottle ranch salad dressing

Combine all fresh ingredients then reserve half for tomorrow. Add ranch dressing just before serving each night.

Friday Recipes

Notes for Friday:

1.Dried black beans are the base for our bean soup tonight, so start them early in the morning. They are much cheaper than canned and easy to make, and we will have enough to freeze some cooked beans for later use in Refried Beans.

2.If you prefer to soak your beans overnight rather than quick soaking them, start them soaking the night before, then proceed with the drain and cook instructions in the morning.

3.Combine leftover salad from last night with salad dressing and serve.

Black Bean Soup

■2 - 1 lb. bags black turtle beans

■1 packet chili seasoning mix

■1 onion, sauteed (from freezer)

■1 green pepper, sauteed (from freezer)

■sour cream (for garnish)

■shredded cheddar cheese (for garnish)

■salt and pepper

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours.

When beans are tender, use a slotted spoon to put 2 portions of 4 cups each in dated freezer bags and then barely cover them with liquid from the beans. Label and place in freezer for later use.

Add onions, peppers, and chili seasoning packet to remaining beans. Mash some of the beans to make the juices thicker. (I use a potato masher.) Salt and pepper to taste. Cook for 30 minutes longer. Mix well and serve with sour cream and shredded cheddar cheese on top.


■1 cup cornmeal

■1 cup flour

■1/4 cup sugar

■3 tsp. baking powder

■1 tsp. salt

■1/4 cup olive oil

■1 cup milk

■1 egg

■1 can corn, drained

Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.

Leftover Mexican Salad