Jax_mama,
Make a menu for the week. It really does help you. Spend Sunday afternoon browsing through cookbooks and recipes, look in your cabinets and freezer to find out what you have in stock, then look at the sales fliers and then plan your shopping list.
If you send me a PM - I will send you the Mamapedia Cookbook that one of our mom's put together.
Here's one..
Beef Bourguignon with Red Wine
Ingredients:
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
flour
1 1/2 cups red wine
1/2 cup chopped onion
2 ribs celery, sliced
2 carrots, diced
4 to 8 ounces sliced mushrooms
2 cloves garlic, chopped
1 bay leaf
salt and pepper
Slowly cook bacon in large skillet; remove to Crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to Crockpot. Sauté vegetables and garlic in bacon fat; remove to Crockpot.
Lemon Dill Chicken
Ingredients:
Chicken – three to four boneless, skinless breasts, washed
Butter – one cup
White wine – (if desired) 1/8 cup
Garlic – fresh or powdered, to taste
Salt – 1 tsp
Paprika – 2 tsp
Dill – a lot (to taste)
Sliced mushrooms – fresh or jarred
Melt butter in heavy skillet. Add wine, garlic, salt, paprika and dill, stir. Add chicken, cover. Cook on medium low heat (not boiling) for 25 to 30 minutes, turning chicken midway through cooking. Serve over rice or noodles.
this is one of our new family favorites!!
Cheesy Taco Pasta
Ingredients:
8 oz wheat pasta (I used Barilla medium shells)
1 lb 95% lean ground beef
1 oz packet reduced sodium taco seasoning
1 ½ c chunky salsa
½ c water
¼ c fat free sour cream
¾ c shredded 2 % reduced fat cheddar cheese
¾ c shredded sharp cheddar cheese (I used extra sharp)
Salt & pepper to taste
1. Cook pasta according to package instructions.
2. While pasta is cooking, place ground beef in a large sauté pan and cook over medium-high heat, breaking up the beef as it cooks. When the beef is cooked, drain any grease from pan. Add the taco seasoning, salsa and water and reduce heat to simmer. Simmer for 5 minutes or until pasta is done cooking.
3. Once pasta is done, drain pasta and add it to the beef mixture. Add the sour cream, cheese, salt and pepper and stir to combine. Cheese will melt when thoroughly mixed. Remove from heat and serve immediately. Yields 6 (1+ cup*) servings.
Butternut Squash and Sausage Casserole
One butternut squash
One l lb sausage
One 1lb Hamburger
One onion
Maple Syrup OR Brown Sugar
Salt & Pepper
Peel and cube butternut squash, while cooking hamburger, steam squash.
Cook sausage, hamburger onion. Drain fat from meat.
Combine steamed squash. Stir. Add maple syrup or brown sugar to taste. I put about 2 Tablespoons of each in. Salt and pepper to taste.
Serve HOT!!
Broccoli Casserole
16 oz broccoli florets (frozen bag is fine, thawed)
1 can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup shredded cheese
1 egg
1 tsp cayenne pepper
1/4 cup onion - finely chopped ( you can put in less - we like onions)
2 cups crushed cheese crackers
1/4 cup melted butter
Preheat oven to 350 degrees.
Put broccoli in large bowl. Add in egg, mushroom soup, shredded cheese, mayonnaise onion and cayenne pepper. Once thoroughly combined, put in casserole dish.
In a separate bowl, combine crushed crackers and melted butter - coat the crackers.
Bake at 350 for 45 minutes until golden brown.
Hopefully these will get you started
Enjoy!
