Friday, January 22, 2010

Menu for Week of 1/22/10

Grilled Chicken Wraps, hummus and pita chips
I have tortillias leftover from quesadillas earlier in the week. I also have some lettuce, tomatoes, and red bell pepper in the fridge. All I had to do is pull out some chicken and bacon from the freezer.

Chili Dogs, fritos, apple slices
This meal is for Jack; Every night he asks to have hot dogs for dinner. We eat our chili dogs with canned chili, shredded cheddar cheese, and chopped onion.

Vegetable Beef Soup with Marrow Balls
This is the vegetable soup my mom made when we were little. The marrow balls make it extra special. The only problem is you can't get marrow (the inside of the meat bone) anymore, but they still taste great by substituting butter for the marrow. The balls soak up the juices from the soup and are delicious.
I had celery, parsley, and onion already. I bought a bag of potatoes for $1.99 (I will use these later in the week as well) and I am using frozen peas, corn, and carrots. There will be plenty of soup for 2 meals and I may even freeze some to have again in a couple weeks.

Vegetable Soup
Pamela Trover
Cover meat (package of stew meat) or soup bone with water. Add:
1 1/2 Tbsp salt
1/4 tsp pepper
1 large can tomatoes
2 Tbsp parsley
1/4 Cup chopped onion
1/2 Cup chopped celery
*I would add a beef boullion cube or two as well.
Cook for one hour and add:
1/4 Cup barley
Cook one hour longer and add: soup about 15 minutes or until rise to surface.
green beans
Simmer for a couple of hours.
Marrow Balls:
1/4 Cup marrow (use butter in place of marrow)
3 Tbsp butter
Cook in skillet until melted and add cracker crumbs (about 1 1/4 pkg of saltines) and
3 eggs. Mix and make small balls. Put in soup about 15 minutes or until rise to surface.

Chicken and Green Bean Casserole, cranberry sauce, rolls
This is another recipe from my childhood. It is super simple to make. This recipe could also be made with leftover turkey as well.

Chicken and Green Bean Casserole
Pamela Trover
bag of frozen french style green beans
2-3 chicken breasts, cooked and chopped
1 can cream of mushroom soup
1 can (about) milk
Pepperidge Farm Herb Seasoned dry Stuffing Mix

Prepare stuffing according to package instructions (I usually make it for 6 servings). Place thawed green beans in a small casserole dish. Place chicken on top. Mix soup and milk together and pour over chicken and beans. Spread stuffing on top. Bake at 350 degrees for 30 minutes. Serve with whole cranberry sauce.

Leftover Vegetable Soup

Swiss Steak, mashed potatoes, peas, and rolls
Again a simple but delicious recipe from my mom. When we were little my dad would often request this for his birthday meal with apple pie for dessert. Swiss steak is an inexpensive cut of meat.

Swiss Steak
Pamela Trover
Scratch the swiss steak diagonally with a knife on both sides (lightly cut the surface). Dredge in flour. Brown both sides in a large skillet with a small amount of oil. Cover the meat with water and add 1-2 beef boullion cubes. Cover and simmer for 2 hours.
To make the gravy: After the meat has simmer for 2 hours whisk together a couple tablespoons of flour with enough water to make a creamy paste. Add this to the broth in the skillet with the meat. Whisk to combine. Serve with mashed potatoes.

1 comment:

  1. Hi! I found your blog through Becky Burns blog. We were great friends when she lived in norman and still keep up through blogging. I love all of your recipes and helpful hints for cooking and grocery shopping!