Cooking With Tami

Tami is a southern gal who loves cooking.  She has been Redneck’s and Winter’s friends for at least 7 years.  She is the kindest sweetest person you will ever meet.  We and our friends come to her for our recipe and cooking needs.  Can’t find a recipe?  I guarantee if you’re looking for a recipe she can not just find it she can give you 10 variations of it.

Tami has agreed to help us and all the other Networking Witches readers by posting a weekly menu, with the recipes, and the necessary grocery list.  This is sure to help your 2010 budget.  If you have anything you would like to see or would like add please email Tami.

Week of 2/28-3/6 Menu, Shopping List and Recipes

Sunday:
Dukes Lima Beans, Cabbage, and Smoked Sausage*
Cornbread
Monday:
Chicken Pocket Sandwiches*
Coleslaw (homemade or store bought) KFC sells some really good coleslaw
Tuesday:
Pasta Salad with Shrimp and Basil*
Broccoli, Cauliflower, and Carrots Medley (freezer case at grocery store)
Wednesday:
Crockpot Russian Round Steak*
Mashed Potatoes
Green beans
Thursday:
Chicken Enchilada Casserole*
Mexicorn (canned)
Friday:
Turkey Spaghetti Pie*
Glazed Carrots*
Saturday:
Layered Mexican Salad*
Chocolate Cherry Upside Down Cake*
Dukes Lima Beans, Cabbage and Smoked Sausage

1 (16 ounce) package dried lima beans, soaked overnight
2 smoked ham hocks
8 cups water
5 cups shredded cabbage
1/2 cup butter
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3/4 teaspoon garlic powder
1 (28 ounce) can diced tomatoes
1 pound smoked sausage, sliced (optional)

In a large pot, combine the lima beans, ham hocks, water, cabbage and butter.
Season with salt, pepper and garlic powder. Bring to a boil, then reduce heat to
low and set a lid on top but leave a crack for steam. Simmer for 1 1/2 hours.
Remove the lid, add the tomatoes and sausage; simmer with the lid on until beans
are completely tender, 15 to 20 minutes.
Servings: 8
Chicken Pocket Sandwiches

1/4 cup mayonnaise
8 ounces sour cream
1/2 cup finely chopped celery
2 tablespoons minced onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon poultry seasoning
2 tablespoons white wine or lemon juice
8 slices bacon, cooked and crumbled
2 cups cooked, minced chicken
1/2 cup black olives, sliced
1 can refrigerated biscuits (10 biscuits)
1 egg, beaten

Combine mayonnaise, sour cream, celery, onion, spices, lemon juice, bacon,
chicken and olives. Set aside.

On a floured surface, roll each biscuit into a 4- to 5-inch circle. Place 1/4
cup chicken mixture on each; fold in half and crimp edges to seal. Place on an
ungreased cookie sheet. Brush with beaten egg and prick with a fork. Bake at 375
degrees for 12 to 15 minutes or until golden brown. Cool on a rack. Makes 10
sandwiches.
Pasta Salad with Shrimp and Basil

1 pound medium shrimp, cooked and peeled
4 cups cooked medium seashell pasta
2 cups chopped plum tomatoes
1/2 cup chopped green bell pepper
1/3 cup fresh lemon juice
1/4 cup chopped shallots
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced

Combine all ingredients in large bowl. Cover and refrigerate at least 8 hours.
Servings: 8
Crockpot Russian Round Steak

2 pounds beef round steak
1 large onion, sliced
1 1/2 teaspoons dill weed
1 cube beef bouillon, crumbled
1/2 cup water
1/4 cup flour
1/4 cup water
1 cup sour cream

Cut steak into serving pieces; sprinkle with salt and pepper and place in a
crockpot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on
low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in 1/4
cup water. Turn control to high and cook 10 minutes, or until slightly
thickened. Turn off heat; stir in sour cream. Serve sauce over meat. Good with
mashed potatoes or noodles.
Chicken Enchilada Casserole
Servings: 12

1 (16 oz) container sour cream
1 (16 oz) jar salsa
1 can cream of chicken soup
1/4 cup diced onion
1 (8 oz) can chili beans, drained
6 (12-inch) flour tortillas, cut into strips
6 chicken breast halves, cooked and shredded
4 cups shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, mix sour cream, salsa, cream of
chicken soup, onion and chili beans. Layer the bottom of a 13×9-inch baking
dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and
1/3 cheddar cheese. Repeat layering with remaining ingredients. Bake in the
preheated oven for 20 to 30 minutes, or until golden and bubbly.
Turkey Spaghetti Pie

2 ounces uncooked spaghetti, broken in half
1 egg, lightly beaten
2 tablespoons grated Parmesan cheese
3 tablespoons sour cream
1/2 pound ground turkey
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 teaspoon butter or margarine
1/3 cup tomato sauce
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano
salt and pepper to taste
1/3 cup shredded mozzarella cheese

Cook spaghetti according to package directions; drain. In a bowl, combine the
egg, Parmesan cheese and spaghetti. Press spaghetti mixture onto the bottom and
up sides of a greased shallow 2-cup baking dish or 7-in. pie plate. Spread with
sour cream.
Crumble turkey into a skillet; add the pepper, onion and butter. Cook over
medium heat until meat is no longer pink; drain. Stir in the tomato sauce,
garlic salt, oregano, salt and pepper. Spoon into spaghetti crust. Sprinkle with
mozzarella cheese. Cover edges loosely with foil. Bake at 350 degrees F for
15-20 minutes or until heated through and cheese is melted. Serve immediately.
Glazed Carrots

1 lb. peeled baby carrots
1 stick butter or margarine
1/2 cup brown sugar

Boil carrots in water till fork tender.
drain carrots. In the same pan melt a stick of butter,
add a good amount of brown sugar. Cook together till
smooth and then add back in the carrots.
Layered Mexican Salad

1 lg. can refried beans
1 sm. container sour cream
1 pkg. Hidden Valley Ranch dressing
lettuce, grated
1 lg. tomato, chopped
1 pkg. grated cheese (your choice of flavor)
1 sm. can black olives
1 sm. cans of jalapeno peppers
1 bag nacho chips

On a large plate, smooth out the can of refried beans. Mix sour cream and Hidden
Valley Ranch dressing together. Spoon this mixture on top of refried beans.
Graduate each layer in so that there is a border of each layer sticking out.
Layer each of the following ingredients: lettuce, tomato, grated cheese,
jalapeno peppers and then black olives. Serve with nacho chips.
Chocolate Cherry Upside Down Cake

1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/2 cup vegetable oil
1/4 cup distilled white vinegar
1/2 teaspoon vanilla extract

Spread pie filling evenly in the bottom of a greased 9×13 inch pan.
In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
In another bowl combine water, oil, vinegar, and vanilla. Add these liquid
ingredients to the flour mixture all at once. Stir until just moistened. Pour
the batter evenly over the cherry pie filling.
Bake in a preheated 350 degrees F oven for 30 to 35 minutes.
Let cake cool for 10 minutes in pan then invert cake onto a serving dish and
continue to cool.
Servings: 24

2/21/10 Menu

Sunday:
Stir Fry Shrimp with Cheesy Grits*
Texas Toast (freezer case or make your own)
Monday:
Corn Chip Chili and Cheese Casserole*
Mexicorn (canned or frozen)
Tuesday:
Oven Fried Drumsticks*
Green beans (fresh, canned, or frozen)
Mashed or Sweet potatoes
Wednesday:
Broccoli and Tortellini Salad*
Bread sticks (in dairy case)
Thursday:
Take out or frozen pizza
Peach Jello Salad*
Friday:
Pork Chop Stuffing Bake*
Succotash (canned or frozen)
Saturday:
Brunch Pockets*
Waste Basket Soup*
Stir-Fry Shrimp with Cheesy Grits

2 red and/or yellow sweet peppers
1/2 cup quick cooking hominy grits
1/2 cup shredded Mexican cheese blend (2 oz.)
1-1/2 lb. medium shrimp, peeled and deveined, tails intact
1/2 tsp. chili powder
1/4 cup olive oil
1 cup cilantro sprigs
1 Tbsp. cider vinegar
Lemon wedges and cilantro sprigs, optional

Halve, seed, and coarsely chop peppers. In medium saucepan heat 1-3/4 cups water
to boiling. Stir in grits and peppers. Return to boiling. Reduce heat. Simmer,
covered, 5 minutes, until most water is absorbed and grits are tender. Stir in
cheese. Sprinkle salt and pepper. Cover; keep warm.

In bowl toss shrimp with chili powder. Heat 1 tablespoon oil in large skillet
over medium-high heat. Add shrimp. Cook and stir 3 to 4 minutes or until shrimp
are opaque.

In food processor combine remaining oil, cilantro, vinegar, and 2 tablespoons
water. Drizzle over shrimp and grits. Serve with lemon and cilantro.

Makes 4 servings.
Corn Chip Chili and Cheese Casserole

2 tb Margarine
1 lb Ground beef
1 pk Chili seasoning mix (up to 1-1/4)
1 c Shredded cheese
2 c Coarsely crumbled corn chips
1 md Onion
2 cn (8oz) tomato sauce

Melt marg. in skillet and brown beef and onion. Stir in chili seasoning mix, tomato sauce and 1 cup water. Simmer 10 minutes, stirring occasionally. Lightly grease 1 1/2 – 2 quart casserole. Layer 1/2 chili mixture, corn chips and cheese. Repeat layers. Bake 20 minutes in a 350 oven.
Serves 4
A LEG UP (OVEN FRIED DRUMSTICKS)

8 drumsticks
1 large egg
Crunchy coating (below)
Nonstick spray

Heat oven to 400 degrees. Line a shallow roasting pan with foil. Coat with
nonstick spray. Skin chicken by grasping skin with paper towels and pulling off.
In a shallow bowl, slightly beat egg. Coat a few drumsticks in egg at a time.
Place desired crunchy coating in plastic bag. Crush. Put 2 drumsticks in the bag
at a time and shake to coat chicken. Place on pan, lightly coat drumsticks with
cooking spray. (If using fried onions or honey mustard pretzels, do not spray).
Bake 35 min. or until chicken is cooked through and coating is browned. MAKES 4
SERVINGS OF DRUMSTICKS.*

ITALIAN—1 cup wheat germ, 1/3 cup grated Parmesan cheese, 1/4 tsp each garlic
salt and pepper.
HONEY MUSTARD—3 cups honey mustard pretzels pieces, 1/4 tsp pepper.
MEXICAN—3 cups tortilla chips, 2 tsp each chili powder and ground cumin.
KRISPIE RANCH—1 1/2 cups crisp rice cereal, 1 envelope ranch dressing mix
CHEESY—3 cups cheese crackers, 1 tsp onion powder, 1/4 tsp pepper.
HERB—1 1/2 cups herb stuffing mix, 1 tsp each onion powder and paprika.
CURRY—3 cups french fried onion rings, 2 tsp curry powder.*
Broccoli and Tortellini Salad

6 slices bacon ( never cook back, always use bacon pieces in the pack or jar)
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling
water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the
dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds
and red onion. Pour dressing over salad, and toss.
Servings: 12
Peach Jell-O Salad

2 small boxes peach gelatin
1 1/2 cups boiling water
1 (20 ounce) can crushed pineapple
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 cup chopped pecans

Dissolve gelatin in boiling water. Stir in remaining ingredients. Pour into 13 x
9-inch pan. Chill.
PORK CHOP STUFFING BAKE

6 oz pkg Stove Top Stuffing mix for chicken
6 boneless pork chops
10 3/4 oz can condensed cream of mushroom soup
1 large onion, chopped
1/2 tsp dried thyme leaves
1/2 cup shredded cheddar cheese

Heat oven to 350 degrees. Prepare stuffing mix as directed on package. Heat a skillet. Add pork chops cook 4 min. on each side or until browned on both sides. Mix soup, onions and thyme, spoon over chops. Top with stuffing, sprinkle with cheese. SERVING SUGGESTION—Serve with hot steamed broccoli. MAKES 6 SERVINGS
Brunch Pockets

1 (15 ounce) package refrigerated pie crust
2 fresh pineapple, cut into pieces
4 thin slices deli ham
4 thin slices deli-style turkey
4 slices Swiss cheese
1 egg, beaten

Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper
towels. Top four pastry wedges with one slice each of ham, turkey, cheese and
pineapple, folding meat and cheese to fit if necessary. Top each with a pastry
wedge; seal and crimp edges with a fork. Cut slits in pastry.
Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350 degrees
F for 25-30 minutes or until golden brown. Serve warm. Serves 4.
Waste Basket Soup

1 chopped onion
1 can Rotel Tomatoes
1 sm can diced, chopped green chilies
1 12 oz can Spicy Hot V-8 juice
2 cans Pinto beans
1 can whole kernel corn
1 pkg Lipton Beefy onion soup mix
1 cup chopped celery
1 large zucchini, chopped
1 pound cocktail sausages, sliced
1 can lima beans
1 small can sliced black olives
Monterey jack cheese, cubed

Combine all ingredients except cheese in a 5 quart crockpot. Cook 1 hour
on high. Cook 6 – 8 hours on low. Pour over cubed cheese in the bottom
of the bowl and serve with flour tortillas

Shopping List:

Texas Toast
1 or 2 cans Mexicorn
4 cans green beans
1 can sweet potatoes
1 can breadsticks
6-8 pork chops
1 box succotash
1 1/2 lb. medium shrimp
quick cooking grits
2 red or yellow bell peppers
1 lb. ground chuck
1 pack Chili Seasoning Mix
16 oz. sharp cheddar cheese
Monteray Jack Cheese Cubes
corn chips
3 yellow onions
1 red onion
2  8  oz. cans tomato sauce
8-10 chicken drumsticks (fresh or frozen)
eggs
bacon or cooked bacon pieces
20 oz. fresh cheese filled tortellini
raisins
sunflower seeds
2 small boxes peach Jello
1  20 oz. can crushed pineapple
1  14 oz. can Sweetened Condensed milk
8 oz. sour cream
1 cup chopped pecans
1 box Stove top stuffing (any variety)
1 small can sliced black olives
1 can lima beans
1  10 oz can cream of mushroom soup
thin deli ham slices
thin deli turkey slices
swiss cheese slices
1  15 oz. refrigerated pie crust
1 can chunk pineapple
1 can Rotel
1 small can diced chilies
12 oz. Spicy Hot V-8
2 cans pinto beans
1 can whole kernal corn
1 pk. Lipton Beefy Onion Soup Mix
celery
1 large zucchini
1 lb. cocktail sausages

Menu 1/31-2/06

Sunday:

Steak Pizzaiola Garlic Bread or Bread sticks Tossed Salad

Monday:

Easy Frito Pie Kosher Dill Spears

Tuesday:

Spicy Cheese and Potato Soup Fresh fruit

Wednesday:

South Carolina BBQ Pork Sliders Potato salad (homemade or store bought)

Thursday:

Slow Cooker Spicy Hot Chicken Legs Creamy Corn and Garlic Risotto Steamed asparagus

Friday:

Herbed Salmon in a Packet Yummy Lemon Cream Salad

Saturday:

Family Subs Tomato Pasta Salad   STEAK PIZZAIOLA

- 2 teaspoons olive oil
- 1 pound flank steak
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 cup canned plum tomatoes, coarsely chopped
- 1 tablespoon minced fresh oregano (1 teaspoon dried)
- 2 teaspoons balsamic vinegar
- 1/4 cup black olives, pitted and halved
- 1 teaspoon sugar
- Salt and pepper to taste

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat.
Add the flank steak and cook for 5-6 minutes per side for medium rare, longer if desired. Remove the steak from the skillet and keep warm.

Add the onion and garlic to the pan drippings and saute for 3 minutes. Add the tomatoes and oregano and bring to a boil.
Lower the heat and simmer for 5 minutes. Add the vinegar and olives and simmer for 3 minutes. Add the sugar and cook for 1 minute. Season with salt and pepper. Serve the steak with the sauce.
Serves 2-4.   Frito Pie

1 (6 oz.) pkg. Frito or Dorito corn chips

1 med. onion, chopped

1 c. grated cheddar cheese

1 (36 oz.) can hot, spicy chili and 2/3 can water, stirred together

1 tsp. chili powder

Salt and pepper to taste

Mix chili powder into chili, and then alternate Fritos, cheese, onion, and chili
, making two layers of each in a 9 x 9 baking dish. Make final layer of cheese.

Cover and bake on top rack of oven at 350 degrees for 20 minutes. Garnish and serve with chopped lettuce, tomatoes, onions, black olives and sour cream.   Spicy Cheese and Potato Soup

3 large potatoes, cubed
3 Tbs. butter
1 small red bell pepper, finely chopped
6 green onions, chopped
1 large clove garlic, minced
5 Tbs. flour
1/4 tsp. dried Italian seasoning
1/2 tsp. pepper
2 drops hot pepper sauce
2 (16 oz.) cans chicken broth
12 oz. jar mild, medium or hot salsa
2 cups shredded Cheddar cheese

Boil potatoes for 15-20 minutes or until tender. Drain and set aside.
Using same pot, melt butter. Saute red bell pepper, green onions. and
garlic for 5 minutes. Add flour, Italian seasoning, pepper and hot
pepper sauce. Pour in broth and stir. Add salsa. Bring to a gentle
boil, stirring occasionally. Add potatoes. Cook until heated through.
Remove from heat. Add cheese; stir to blend. Serve with tortilla
chips, if desired.   SOUTH CAROLINA BBQ PORK SLIDERS

INGREDIENTS

1⁄4 cup packed brown sugar
2 Tbsp each paprika and dried minced onion
11⁄2 tsp salt-free chili powder
11⁄2 tsp salt
1⁄2 tsp garlic powder
1⁄2 tsp allspice (optional)
4 lb bone-in pork shoulder roast
3⁄4 cup apple cider vinegar
1⁄2 cup sliced scallions
24 small dinner rolls, split
Accompaniments: hot pepper sauce, coleslaw

PREPARATION
1. Line a 4-qt or larger slow-cooker with liner. Mix 1 Tbsp of
the brown sugar, the paprika, minced onion, chili powder, salt, garlic
powder and allspice. Sprinkle 1 Tbsp into bottom of slow-cooker. Rub
remaining mixture over pork. Add vinegar and remaining brown sugar to
slow-cooker; stir to mix. Add pork.

2. Cover and cook on low 8 to 10 hours until pork is
fork-tender. Remove pork to cutting board and pull into shreds. Return
to slow-cooker; add scallions and toss to coat.

3. Put about 1⁄4 cup onto each bun bottom. Top with bun tops.   Spicy Hot Chicken Legs-Slow Cooker

12 chicken drumsticks
1 (5 ounce) bottle hot red pepper sauce
1/4 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 1/2 cups blue cheese salad dressing

Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of
butter. Pour the hot sauce over the chicken, then season with garlic powder,
onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until
tender. Serve chicken legs with blue cheese dressing on the side.
Servings: 6   Creamy Corn And Garlic Risotto (Low-Fat)

3-3/4 Cup chicken broth (fat-free)
4 cloves garlic, finely chopped
1 Cup uncooked Arborio rice
3 Cup frozen whole kernel corn
1/2 Cup grated Parmesan cheese
1/3 Cup shredded mozzarella
1/4 Cup fresh minced parsley

Heat 1/3 C. broth in a 10″ skillet to boiling. Cook garlic in broth 1 minute
stirring occasionally. Stir in rice and corn. Cook 1 minute stirring occasionally. Stir in remaining broth; heat to boiling.
Reduce heat to medium. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley.   HERBED SALMON IN A PACKET

4 firm fresh salmon fillets (5-6 oz each)
1-2 tablespoons bottled capers
1 medium carrot, sliced thinly at long angle
4 potatoes, peeled and sliced thinly
2 fresh lemons, slice 1 thin, cut other in 4-6 wedges and set aside
1 oz fresh dill, tarragon or rosemary
1 medium green zucchini
1 medium yellow or red onion
4-8 pats of butter or margarine

Rinse salmon and set aside. Preheat oven to 425 degrees.

For each fillet, fold a 12×15 inch piece of parchment paper in half to form a 12×7 1/2 inch rectangle.

Open one side of the parchment and place an equal portion of the sliced potato, then 1 salmon fillet. Top the fillet with equal portions of the remaining ingredients first with the onion, carrots, zucchini, lemon, then the capers and lastly herbs.

Fold the top half of the parchment over and beginning at one edge crimp or fold the parchment to close each into a packet.

Place packets carefully on an un-greased baking or cookie sheet and bake for 20-25 minutes, or until desired doneness. (The packets will begin to brown lightly).

Serve and allow your diner to tear open the packet, include a fresh garden salad and lemon wedges.

Makes: 4 servings   Yummy Lemon Cream Salad

Yield: 6 to 8 servings

10 ounces lemon-lime carbonated beverage
1 cup miniature marshmallows
6 ounces cream cheese
1 (6-ounce) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup, drained
1 (20-ounce) can crushed pineapple, drained
3/4 cup chopped pecans
1 cup whipped topping (recommended: Cool Whip brand)

In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream
cheese and stir until smooth.

Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in
the raspberries, pineapple and pecans and chill until mixture is the consistency
of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5
cup gelatin mold.
Chill until firm and serve.   Family
1 loaf of french bread
assortment of lunch meats
deli sauce of some sort(mayo, mustard, sandwich sauce, etc)
cheese
lettuce
tomato
onion

Cut the loaf cross ways and open but don’t cut all the way through. Spread with the sauce of your choice we use mayo here. Alternate cheese and meats and top with lettuce tomato and onion.
Close the bun and slice I can usually get about 12 small sandwiches out of a loaf.

Tomato Pasta Salad Prep Time: 5 min Total Time: 2 hours 16 min Makes: 6 servings Ingredients 1 package (7 ounces) small pasta shells 2 medium tomatoes, chopped (1 1/2 cups) 2 medium green onions, chopped (2 tablespoons) 2 garlic cloves, finely chopped 1/4 cup chopped fresh parsley 2 tablespoons olive or vegetable oil 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 1/8 teaspoon coarsely cracked pepper Directions Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix remaining ingredients. Toss pasta and tomato mixture. Cover and refrigerate about 2 hours or until chilled.

Menu for Week of 1/10/10 to 1/16/10

Sunday

Noodles Rivera
Garlic Bread
Tossed Salad

Monday

Crockpot One Pot Chicken and Gravy
Green beans

Tuesday

Easy Ham and Broccoli Bake
Peas and carrots

Wednesday

Creamy Crab Pasta salad
Veggie chips
Chocolate Peanut Butter wraps

Thursday

Cheese Pizza (frozen, homemade or take out)
Carrot sticks and dip

Friday

Hearty Veggie Sandwiches
Sweet Potato fries

Saturday

BBQ Sloppy Joes
Potato Salad

Noodles Riviera

1 tablespoon olive oil
1 pound extra lean ground beef
1/2 teaspoon ground dried thyme
1 (1.5 ounce) envelope spaghetti sauce seasoning mix
1 (6 ounce) can tomato paste
3 cups water
salt and black pepper to taste
1 (8 ounce) package egg noodles
1 (3 ounce) package cream cheese, softened
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese
1 (8 ounce) container sour cream
1 cup shredded mozzarella cheese, divided

Heat the olive oil in a large skillet over medium-high heat and stir in the
ground beef. Cook and stir until the beef is crumbly, evenly browned, and no
longer pink, 5 to 7 minutes. Drain and discard any excess grease, then stir in
the thyme, spaghetti sauce mix, tomato paste, and water; season to taste with
salt and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally.
Preheat an oven to 350 degrees F. Grease a 9×13 inch baking dish.
While the meat is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Mix the cream cheese with the parsley and Parmesan cheese in a bowl until the
cream cheese is no longer lumpy. Stir in the sour cream and 3/4 of the shredded mozzarella until evenly combined. Pour half of the drained egg noodles into the prepared baking dish, followed by half of the meat sauce. Spread half of the sour cream mixture over the meat sauce. Repeat the layers with the remaining egg noodles, meat sauce, and sour cream mixture. Sprinkle with the remaining mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is bubbly and golden brown, about 35 minutes.
Servings : 9

CROCK POT ONE POT CHICKEN AND GRAVY

Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg baby carrots
1 can cream of chicken soup
1 pkg dry onion soup mix

Place vegetables on bottom of Crock Pot. Brown chicken breasts in skillet that has been lightly oiled or sprayed with cooking spray. Once browned, place over vegetables.

Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water.

Cover and cook all day on low, or 6 hours on high.

Easy Ham and Broccoli Bake

Prep Time: 10 minutes
Total Time: 55 minutes
Makes: 4 servings

1 pkg. (6 oz.) Oscar Mayer Thin Sliced Smoked Ham, chopped
2 cups broccoli florets, coarsely chopped
1-1/2 cups Wheat Thins Snack Crackers, crushed
6 eggs
1/2 cup milk
1 cup Kraft Shredded Pizza! Mozzarella & Cheddar Cheese

PREHEAT oven to 350°F. Spread ham onto bottom of greased 9-inch square baking dish; cover with layers of broccoli and cracker crumbs.

BEAT eggs and milk with wire whisk until well blended. Pour over ingredients in casserole dish; sprinkle with cheese.

BAKE 40 to 45 min. or until center is set and top is golden brown.

Creamy Crab and Pasta Salad

1 (12 ounce) package uncooked pasta shells
1/2 cup light sour cream
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon honey mustard
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound cooked crabmeat
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped green onions

Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12
minutes, until al dente, and drain.
In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and
dill. Season with salt and pepper.
In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat,
red bell pepper, green bell pepper, and green onions. Cover and chill until
serving.
Servings: 8

HEARTY VEGGIE SANDWICHES

2 tablespoons mayonnaise
* 2 teaspoons Dijon mustard
* 2 bagels, split
* 2 lettuce leaves
* 1 medium ripe avocado, peeled and sliced
* 2 large slices tomato
* 1 slice sweet onion, separated into rings
* Salt and pepper to taste

Directions:
In a small bowl, combine mayonnaise and mustard; spread over cut sides of bagels. On bagel bottoms, layer the lettuce, avocado, tomato and onion. Sprinkle with salt and pepper. Replace bagel tops. Yield: 2 servings.

Barbecue Sloppy Joes

Ingredients

2 lb. hamburger
1 lg. onion
1/2 cup ketchup
1 can tomato soup
1/4 cup vinegar
2 Tbsp. mustard
1/4 cup brown sugar
1 tsp. salt

Brown hamburger and onion. Add the rest of the ingredients and simmer for 15-30 minutes. Serve on buns.

Chocolate Peanut Butter Wraps
1/2 cup creamy peanut butter
4 (8-inch) flour tortillas
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips

Spread 2 Tablespoons of peanut butter on each tortilla.
Sprinkle 1/4 cup of marshmallows and 2 Tablespoons of chocolate chips on half of each tortilla. Roll up,beginning with the topping side. Wrap each tortilla in heavy-duty foil;seal tightly. Grill,covered,over low heat for 5 to 10 minutes or until heated through. Unwrap and eat.

Grocery List Or Items You Will Need On Hand

3 lbs. lean ground beef
green bell pepper
red bell pepper
1 env. spaghetti sauce seasoning mix
green onions
1 6 oz. can tomato paste
8 oz. egg noodles
3 oz. cream cheese
parmesan cheese
16 oz. sour cream
shredded mozzarella
2 lb. boneless, skinless chicken breasts
potatoes
celery
1 bag baby carrots
1 pkg. dry onion soup mix
1 can cream of chicken soup
6 oz. thin sliced ham
2 cups broccoli florets
1 box Wheat Thins
1 ctn. eggs
milk
shredded mozzarella & cheddar cheese
12 oz. small or medium pasta shells
1 lb. cooked crab meat
lemon juice
honey mustard
olive oil
spices
water
salt and pepper
mayonnaise
1 avocado
2 tomatoes
2 onions
lettuce
1 can tomato soup
brown sugar
pack of bagels
pack of hamburger buns
vinegar
mustard
catsup
creamy peanut butter
1 pack 8″ flour tortillas
1 pack mini marshmallows
1 bag chocolate chips