Family Favorites!
This weeks’ Menu Planning Monday is focused on family favorites. So I’m creating an imaginary menu to show what we would have if we were eating family favorites all week. But lets be honest, this week is SUPER busy with the grand opening of our new church building, a huge site audit at work and hubby’s golf. So we will more than likely be eating spaghetti, hot dogs on the grill and steak on the nights we actually are home.
Monday – Bear Loaf, mashed potatoes, gravy, corn. Bear Loaf is just Hubby’s Meatloaf but his nickname is bear, hence the name.
Tuesday – French Toast Bake, fruit
Wednesday – Steak on the grill, potatoes, veggie
Thursday – Creamy Italian Chicken, pasta, broccoli
Friday – Pizza Cobbler, salad
Bear Loaf
1 lb ground beef
1 lb sausage (we use Bob Evans Zesty Italian)
½ can of tomato soup
1 sleeve of saltine crackers
1 egg
Mix the ground beef and sausage, add ½ can of soup, crushed crackers and egg. Mix well. Shape into two loafs on a parchment lined baking sheet. Cook at 350 for 50 minutes. Check for doneness and spread mix of BBQ, Ketchup, Spicy Mustard and Brown Sugar on top and sides of loaves. Finish baking.
French Toast Bake
1 loaf cinnamon swirl bread
6 eggs
3 cups ½ n ½ (I use a pint of ½ n ½ and enough milk to make 3 cups total)
Chop bread into bite size pieces and put in a greased 9x13 pan. Mix eggs and milk/ ½ n ½ . Pour over bread. Store in fridge overnight, bake at 350 for a half hour, check for doneness. Not sure the exact baking timeL
Creamy Italian Chicken (crock-pot or baked)
1 block of cream cheese, softened
1 pkg of Italian dressing mix
1 can of cream of chicken or cream of mushroom soup
4-6 boneless skinless chicken breasts
Baked Version:
Mix cream cheese, soup and dressing mix. Add some milk if you like it a little thinner (I like more sauce). Pour of chicken in the 9x13 pan. Make at 350 for 30 minutes or until juices run clear.
Crock-pot:
Put chicken, ½ cup water and spices in crock-pot. Cook until chicken is done, adding water if necessary (Mine is usually on low for 11 hours, while we are working. It is always done by thenJ). Mix cream cheese and soup and pour into crock-pot. Cook another 30 minutes or so with lid off to thicken mixture.
This weeks’ Menu Planning Monday is focused on family favorites. So I’m creating an imaginary menu to show what we would have if we were eating family favorites all week. But lets be honest, this week is SUPER busy with the grand opening of our new church building, a huge site audit at work and hubby’s golf. So we will more than likely be eating spaghetti, hot dogs on the grill and steak on the nights we actually are home.
Monday – Bear Loaf, mashed potatoes, gravy, corn. Bear Loaf is just Hubby’s Meatloaf but his nickname is bear, hence the name.
Tuesday – French Toast Bake, fruit
Wednesday – Steak on the grill, potatoes, veggie
Thursday – Creamy Italian Chicken, pasta, broccoli
Friday – Pizza Cobbler, salad
Bear Loaf
1 lb ground beef
1 lb sausage (we use Bob Evans Zesty Italian)
½ can of tomato soup
1 sleeve of saltine crackers
1 egg
Mix the ground beef and sausage, add ½ can of soup, crushed crackers and egg. Mix well. Shape into two loafs on a parchment lined baking sheet. Cook at 350 for 50 minutes. Check for doneness and spread mix of BBQ, Ketchup, Spicy Mustard and Brown Sugar on top and sides of loaves. Finish baking.
French Toast Bake
1 loaf cinnamon swirl bread
6 eggs
3 cups ½ n ½ (I use a pint of ½ n ½ and enough milk to make 3 cups total)
Chop bread into bite size pieces and put in a greased 9x13 pan. Mix eggs and milk/ ½ n ½ . Pour over bread. Store in fridge overnight, bake at 350 for a half hour, check for doneness. Not sure the exact baking timeL
Creamy Italian Chicken (crock-pot or baked)
1 block of cream cheese, softened
1 pkg of Italian dressing mix
1 can of cream of chicken or cream of mushroom soup
4-6 boneless skinless chicken breasts
Baked Version:
Mix cream cheese, soup and dressing mix. Add some milk if you like it a little thinner (I like more sauce). Pour of chicken in the 9x13 pan. Make at 350 for 30 minutes or until juices run clear.
Crock-pot:
Put chicken, ½ cup water and spices in crock-pot. Cook until chicken is done, adding water if necessary (Mine is usually on low for 11 hours, while we are working. It is always done by thenJ). Mix cream cheese and soup and pour into crock-pot. Cook another 30 minutes or so with lid off to thicken mixture.
1 comment:
I'll have to try the italian cream chicken recipe! :) sounds great.
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