Nov 22, 2013

Sunday
Brunch
Ingredients
Raisin bread
Eggs
Grits
Bacon

Monday

BBQ stuffed potatoes
http://www.myrecipes.com/recipe/barbecue-stuffed-potatoes-10000001896091/
Ingredients
4   (6-ounce) baking potatoes  $
1/2 cup  reduced-fat sour cream 
2   green onions, finely chopped and divided 
1 1/3 cups  shredded barbecue chicken (such as Lloyd's) 
1/2 cup  (2 ounces) reduced-fat shredded extra-sharp cheddar cheese  $
 
Preparation
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.

2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.

3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.

4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.

Tuesday

http://chinesefood.about.com/od/chickenrecipes/r/mongolianchix.htm
Green onions
Stir fry veggies
Stir fry sauce
Rice

Wednesday

Deli meat sandwiches
Chips

Thursday

Turkey
 
http://www.foodnetwork.com/recipes/neelys/neelys-holiday-cornbread-stuffing-recipe/index.html
Ingredients
3/4 pounds bacon, cut into chunks
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter
 
Directions
Preheat oven to 350 degrees F.
Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

Sweet Potato Casserole

3 cups cooked and mashed sweet potatoes
½ cup brown sugar
½ cup butter or margarine softened
¼ tsp. salt
½ cup evaporated milk
¾ cup marshmallows
½ tsp. cinnamon
¼ tsp nutmeg

Topping:

¾ cup light brown sugar
¼ cup all-purpose flour
¼ cup margarine or butter, softened
1 cup broken pecans or walnuts

Combine mashed sweet potatoes, sugar, butter, milk, spices, salt and marshmallows mixing until creamy. Turn mixture into buttered 1.5 quart casserole.

Topping: Combine brown sugar, flour, butter and pecans. Crumble mixture by hand and spread over casserole. Bake in 350 deg. Oven for 30 to 40 mins. Also cover the sweet potatoes with marshmallows during the last 15 to 20 mins. of cooking.

 
Green bean casserole
10.75 oz. condensed mushroom soup
¾ cup milk
1/8 tsp. pepper
2 (8 oz.) pkg. frozen cut green beans, thawed and drained or 2 (14.5 oz) cut green beans, drained
1 1/3 cups French’s French Fried Onions

In a 1 ½ casserole, mix soup, milk and pepper. Stir in green beans and 2/3 cup French fried onions. Bake at 350 deg. for 30 minutes or until hot. Stir; top with remaining onions. Bake 5 minutes more or until golden brown. Serves 6.

http://www.landolakes.com/recipe/3169/cinnamon-glazed-carrots

Pumpkin pie
Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Friday

Potpies: Cream of mushroom soup (2) mixed with shredded leftover turkey and green bean casserole. Make a trellis of strips of thawed pastry dough. Bake till top trellis is done. Bake pie crusts in advance according to directions on pack.

Saturday

Hot buttered turkey sandwiches
Chips