February Menu #1

Thursday 4~Spaghetti, salad, bread sticks
Friday 5~Chef's salad, dinner rolls
Saturday 6~*Chili, cornbread
Sunday 7~*Pulled pork sandwiches, baked beans, salad
Monday 8~Chicken stir fry, rice
Tuesday 9~Toasted tuna sandwich, soup
Wednesday 10~Breakfast: waffles, bacon, eggs, hash browns
Thursday 11~*Chicken broccoli biscuits
Friday 12~Dinner out
Saturday 13~*Enchiladas, rice, chips
Sunday 14~*Chicken pot pie
Monday 15~Salmon, red potatoes, veggie, bread
Tuesday 16~Baked potatoes w. all the works

*Indicates the meals with recipes:

Mom's Chili
1 lb. ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (15 oz) can tomato sauce
2 (15 oz) cans Mexican chili beans - pinto & kidney work great!
1 tsp oregano
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
dash of pepper
1/2 cup salsa
(shredded cheddar cheese & chopped onion - optional for topping)

Brown ground beef; drain any fat. Add onion and green pepper just until tender. Combine with tomato sauce and beans (drained). Season with spices and add salsa. Best if allowed to simmer for at least 1 hour. Serve topped with cheese and onion if desired.

Pulled Pork Sandwiches
From: online
2 1/2 lbs pork roast
1 bottle (14 oz) of your favorite bbq sauce
1 tsp brown sugar
1 Tbsp fresh lemon juice
1 medium onion, chopped
8 hamburger buns or hard rolls

In the crockpot (spray first with nonstick cooking spray), add the pork roast. Cover and cook on LOW for 10-12 hours or on HIGH for 5-6 hours. Remove the pork roast from the slow cooker. Pull the meat into shredded pieces. Throw away any liquid in the slow cooker. Add the pulled pork with the bbq sauce, brown sugar, lemon juice and onion. Cook on HIGH in the crockpot for 2 hours. Serve the bbq pork on hamburger buns or hard rolls. Feeds a crowd!

Bean-Cheese Enchiladas
From: Rosarita Mexican Foods
1 dozen flour tortillas
2 cans vegitarian refried beans
1 cup shredded Monterray Jack cheese
1 cup shredded Cheddar cheese
1 can olives, sliced
1 can chopped green chiles
1-2 cans enchilada sauce
1/2 cup chopped green onion
1/2 cup chopped onion
sour cream, guacamole and salsa to taste

Heat refried beans. Mix cheeses, olives, onions, and chiles together in a bowl. Pour enchilada sauce on a plate. Coat both sides of tortilla with sauce and then place on an empty plate to it. Put large spoonfuls of refried beans on tortilla, forming a line 1/3 in from the edge. Add same amount of cheese mixture and fold, first up from the bottom, then sideways across. Place in row in 9x13 baking pan. Repeat until pan is full. Should be able to get 6-8 enchiladas in one pan. Pour remaining sauce over enchiladas. Sprinkle with left over cheese mixture. Bake in oven at 350 degrees until cheese melts. (20-30 minutes). Good served with tortilla chips and rice.

Chicken Broccoli Biscuits
From: Bisquick Baking Mix
1 -2 pkgs frozen chopped broccoli in cheese sauce (start off with one. two may be too much)
1/2 cup margarine or butter
2 Tbsp minced onion
1 Tbsp parsley flakes
1/4 tsp onion powder
2 cups Bisquick baking mix
paprika
1/2 cup water
1 1/2 cups cut up cooked chicken or 1 canned chicken (you may also substitute with 1 can tuna for chicken)

Preheat oven to 425 degrees. Cook broccoli as directed on package. Mix margarine, onion, parsley and onion powder in sauce pan. Heat until margarine is melted. Spoon 1/2 into round pan. Sprinkle with paprika.

Mix baking mix, water and chicken until soft dough forms. Drop by tablespoonfuls onto pan. Drizzle with remaining margarine mixture over the top. Bake uncovered until golden brown, about 15 minutes. Spoon broccoli over each serving of biscuits.

Chicken Pot Pie
From: Our Best Bites: http://www.ourbestbites.com/2009/09/chicken-pot-pie.html