Menu Plan Monday - May 7th

Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".

I'll be posting the recipes for some of the dinners throughout the day.

MONDAY 7th

BREAKFAST: Chocolate chip pancakes
LUNCH: Grilled Cheese Sandwiches
DINNER: Cheesy Turkey Stromboli


TUESDAY 8th

BREAKFAST: Cinnamon Toast, Orange Juice
LUNCH: Chicken Noodle Soup, Yogurt
DINNER: Asian Beef Wraps


WEDNESDAY 9th

BREAKFAST: Oatmeal
LUNCH: Pigs in a blanket
DINNER: Crisp and Creamy Baked Chicken


THURSDAY 10th

BREAKFAST: Breakfast burrito
LUNCH: Chicken Nuggets, Mac & Cheese
DINNER: Crab Cakes w/ Salad


FRIDAY 11TH

BREAKFAST: Strawberry Stuffed French Toast
LUNCH: Mini Pizzas
DINNER: Grilled Cheese and Ham, Herbed Fries, Coke Floats


SATURDAY 12TH

BREAKFAST: Cereal, milk
LUNCH: Chili Dogs
DINNER: Ham and Cheese Lasagna


SUNDAY 13TH

BREAKFAST: Sausage, Bacon, Eggs
LUNCH: Tuna Salad
DINNER: Cheese Topped Meatloaves

Favorite Ingredients Friday - Breakfast Edition

Well ladies, it's friday and that means another great Favorite Ingredients Friday hosted by the wonderful "Overwhelmed with Joy", today it's breakfast edition, so here we go:

STRAWBERRY STUFFED FRENCH TOAST

Ingredients:
8 oz cream cheese, room temperature
3/4 cup strawberry jam
1/4 cup chopped pecans
French or Italian bread

Batter:
4 eggs
1/2 cup milk
1 Tbsp vanilla
(beat together)

Directions:
Mix cream cheese, jam and nuts. Cut Italian or French bread into diagonal pieces about 1 inch thick. Cut pocket in each slice. Stuff with mixture. Dip into batter, coating both sides. With skillet on medium heat, brown both sides in margarine.

No Bake Twinkie Cake!!!

I came across this recipe in a magazine a while ago, I planned on making it last summer and completely forgot about it, but while organizing my recipe collection today I found it again.

Instead of just putting it aside, I decided to get right in there and make it. It's a HIT and it's soooooo good, you have GOT to try it.

BANANA-CARAMEL CAKE

Here's my finished cake

1 pkg. (3.4 oz) instant butterscotch pudding mix
Milk
1 bananas, chopped
2 pkgs (15. oz) Twinkies
4 cups thawed frozen whipped topping
Caramel Sundae Topping
Toasted coconut (To toast flaked coconut, in nonstick skilledt, over medium heat, cook coconut, stirring until browned, 3-4 minutes)


Prepare pudding mix with milk according to package directions for pie filling consistency. Let prepared pudding stand 5 minutes. Fold in bananas. Let stand for 10 minutes.

Arrange 10 Twinkies in bottom of 9" springform pan, cutting to fit. Spread with pudding mixture. Top with remaining Twinkies.

Spread with 1 cup topping. Cover; refrigerate at least 4 hours or overnight. Uncover. Remove side of pan. Spread top and side of cake with remaining topping.
Press 1 2/3 cups toasted coconut onto side of frosted cake. Drizzle with 2 Tbs. Caramel sundae topping.


Enjoy!

Six-Can Slow Cooked Chili

Six-Can Slow Cooked Chili

Serves: 8

Ingredients:

* 1/4 c Cornmeal
* 1 ts Paprika
* 1/2 c Bbq sauce
* 28 oz Can whole tomatoes w/juice; cut up
* 2 cn Chili without beans; 15oz ea
* 15 1/2 oz Can Pinto or Dark or Light Red Kidney beans w/juice
* 15 oz Spicy Chili beans w/juice
* 1 cn Condensed French onion soup

In 3-1/2 to 4 qt crockpot, combine all ingredients; mix well. Cover; cook on HIGH for 2 to 4 or until thoroughly heated. Or cover and cook on LOW for 8 to 9 hours. TIP-For hotter chili flavor, 2 ts chili powder can be added.

Chicken and Black Bean Enchiladas!

This is what we had for dinner last night, I made some Spanish rice as a side dish and we're good to go. The enchiladas were pretty good, I think I would probably add a little more salsa to them and even some cheese to the filling too....other than that they were delicious.

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

Recipe from Robin Miller on Food Network.

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar

*Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!