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Dinner Menu with Recipes

11:55, Monday, July 14, 2008 .. Posted in In the Kitchen .. 2 comments .. Link

Monday: South of the Border Chicken, Corn Bread Casserole

Tuesday: Slow-Cooker Chicken and Dumplings, Fruit Salad

Wednesday: Asian Lettuce Wraps

Thursday: Baked Swiss and Stuffing Chicken, Green Salad

Friday: Picnic-Style Dinner at the Rodeo - BLT Wraps, Chips, Fruit, Cowboy Cookies

Saturday: Taco Salad

Sunday: Slow-Cooker Posole, Tortillas

Monday: Linguine and Clam Sauce, Garlic Bread

SOUTH OF THE BORDER CHICKEN:

3 lbs boneless chicken, cooked and diced

1 can chicken broth

1 small pkg corn tortillas

1 onion, chopped

1 bell pepper, chopped

1 T chili powder

1 lb. cheddar cheese, shredded

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel (tomatoes with green chilies)

Dip uncooked tortillas in chicken broth. Combine chicken, onion, bell pepper, and chili powder. Ina a greased 9x13 dish layer 4 tortillas, chicken mixture and cheese, repeating layers 3 times. Combine soups and Rotel. Pour mixture over top. Bake 45 minutes at 350 degrees.

CORN BREAD CASSEROLE:

2 eggs, beaten

1 (15 ounce) can cream-style corn

1 (8 ounce) container sour cream

1/4 cup butter, melted

1 (15.25 ounce) can whole kernel corn, drained

1 1/2 cups shredded Cheddar cheese

1/2 cup chopped onion

1 (4 ounce) can diced green chilies, drained

1 (8.5 ounce) package dry corn muffin mix

Preheat oven to 350 degrees. Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.

Bake for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

SLOW COOKER CHICKEN AND DUMPLINGS:

4 skinless, boneless chicken breast halves (I use 6-8 boneless skinless thighs)

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

1/2 tsp pepper

1/2 tsp thyme

1/2 tsp garlic salt

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

chicken broth

Place the chicken, butter, soup, and onion and seasonings in a slow cooker, and fill with enough chicken broth to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center, breaking up occasionally.

SLOW-COOKER POSOLE:

1 tablespoon canola oil

1 (2 pound) boneless pork loin roast, cut into 1-inch cubes

2 (14.5 ounce) cans enchilada sauce

2 (15.5 ounce) cans white hominy, drained

1 onion, sliced

1/2 cup green chilies, diced

4 cloves garlic, minced

1/2 teaspoon cayenne pepper, or to taste

2 teaspoons dried oregano

1/4 cup cilantro, chopped

1/2 teaspoon salt

Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.

Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.

Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

BAKED SWISS & STUFFING CHICKEN:

8 boneless chicken breasts

8 slices Swiss cheese

2 cans cream of chicken soup

4 c stuffing mix

1/2 c butter

1 c hot water

Preheat oven to 350. Grease a 9x13 dish. Layer chicken breasts, then cheese than soup. Melt butter, stir in water and stuffing. Sprinkle over soup. Bake covered for 45 minutes. Uncover and bake 15 minutes longer to brown top.

TACO SALAD:

1 pound lean ground beef

1 package taco seasoning mix

1 can chili beans

1 bottle Catalina dressing

1 head iceberg lettuce

2 cups shredded Cheddar cheese

1 cup chopped tomatoes

1 small can sliced olives

2 avocadoes, diced

1 package Fritos

sour cream

salsa

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.

When the meat mixture is done, combine it with the lettuce, cheese, tomatoes, olives, avocados & chips and mix well. Serve and garnish with sour cream and salsa.

ASIAN LETTUCE WRAPS:

2-3 heads Boston Bibb or butter lettuce

2 pounds lean ground beef

2 tablespoons cooking oil

2 large onion, chopped

4 cloves fresh garlic, minced

2 tablespoons soy sauce

1/2 cup hoisin sauce

1 tablespoon and 1 teaspoon minced pickled ginger

2 tablespoons rice wine vinegar

Asian chile pepper sauce (optional)

2 (8 ounce) cans water chestnuts, drained and finely chopped

2 bunches green onions, chopped

1 tablespoon and 1 teaspoon Asian (dark) sesame oil

Rinse lettuce leaves, and pat dry, be careful not to tear. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

LINGUINE AND CLAM SAUCE:

1 pound linguini pasta

1/4 cup olive oil

1/4 cup butter

2 (6.5 ounce) cans minced clams, drained with juice reserved

4 cloves crushed garlic

2 tablespoons chopped fresh parsley

salt and pepper to taste

2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.

Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

GARLIC BREAD:

1/2 cup butter, softened

2 tablespoons mayonnaise

1/4 teaspoon sage

3 cloves garlic, chopped

2 teaspoons dried oregano

1/2 teaspoon black pepper

1 French baguette, halved lengthwise

2 tablespoons grated Parmesan cheese, or to taste

Preheat oven to broil.

In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.

Place bread under broil until lightly toasted

COWBOY COOKIES:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1/2 cup peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoon vanilla extract
2 cups rolled oats
1 cup butterscotch
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

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