Sunday, May 15, 2016

Menu for 5/16 to 5/22

B- Cereal
L- Sandwich
D- Chicken and Waffles Casserole (NR)

B- Pancakes
L- Cheese and Crackers
D- Roast, Potatoes, Carrots, and Cornbread

B- Granola Bars
L- Egg Salad and Crackers
D- Chicken Tortilla Bake (NR), Spanish Rice, Corn

B- Muffins
L- Sandwich
D- Broccoli Cheese Soup

B- Doughnuts
L- Broccoli Cheese Soup
D- ?

B- One Eyed Sailor
L- Pizza Roll Ups
D- Cheeseburger Egg Rolls (NR), French Fries and Okra

B- Cinnamon Rolls
L- Out
D- Leftovers

Saturday, May 14, 2016

Chicken Cordon Bleu Casserole

I made this for dinner Wednesday night when we had guests and it was delicious.  I was running short on time so my pictures aren't that great but the chicken was pretty good and the sauce was great!  I found myself dipping my rolls into it...

4 boneless, skinless chicken breasts, cut in half
12 slices of thin sliced ham
1 1/2 cups swiss cheese, shredded
3 Tbsp. butter, melted
1 cup of Ritz crackers, crushed
3 Tbsp. grated parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
For the Sauce
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
1/2 cup chicken broth
1/2 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. garlic salt with parsley
Preheat the oven to 350 degrees and coat a 9 x 13 baking dish with cooking spray.
Layer the chicken in the bottom of the baking dish.
Then, layer with ham slices and the cover with shredded swiss cheese.
In a medium bowl, blend the crushed crackers, grated parmesan, and salt and pepper.
Sprinkle the cracker mixture over the cheese to create the next layer.
Pour melted butter over the top of the casserole and bake for 30 to 35 minutes until juices run clear and cracker crust is browned a bit.
To create the sauce, melt the butter in a saucepan slowly.
Whisk in the flour and cook for just a couple of minutes.
Then slowly pour in the chicken broth and milk.
Make sure to continue whisking for about 5 minutes or so as the sauce thickens.
Remove the sauce from the heat and stir in the Dijon, Worcestershire, and a little salt and pepper to taste.
Top each serving of the casserole with the warm creamy sauce.

Tuesday, May 10, 2016

Amazing Lasagna

Sooooo delicious!
1 1/2pound lean ground beef
1 tablespoon onion powder
1 tablespoon garlic powder
1 (28 ounce) can ragu (garlic and herb0
2 (8 ounce) cans tomato sauce
½ cup water
2 tablespoons sugar
1½ t dried basil leaves
1 tablespoon salt
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles (regular or no cook. I usually use no cook noodles.)
16 ounces (2 cups) ricotta cheese
1 egg
½ teaspoon salt
¾ pound mozzarella cheese, shredded
¾ cup grated Parmesan cheese

In a large Dutch oven cook ground beef, onion powder, and garlic powder over medium heat until cooked through and browned.
Add the Ragu, tomato sauce, and water, and stir.
Next add sugar, basil, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Simmer, covered, for 1½ hours, stirring occasionally.
Cook lasagna noodles according to package, drain and let cool.
In a medium sized bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.
To assemble:
Spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange a single layer of noodles over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for about 10 minutes before serving.