"Yes, we did produce a near-perfect republic. But will they keep it? Or will they, in the enjoyment of plenty, lose the memory of freedom? Material abundance without character is the path of destruction"-Thomas Jefferson

Monday, February 15, 2010

Menu Plan Monday

Chicken Pot Pie & Salad
Cheesy Chili Soup and Biscuits
Homemade meatballs and spaghetti with vegetable
Chicken in gravy over rice with vegetable
Coffee-flavored beef roast with vegetable and biscuits
Leftovers x2

Hummus and vegetables
Fruit and chicken salad
Soup and sandwiches


Coffee-flavored beef roast:
6 medium potatoes cut into wedges
6 medium carrots, cut into 1 inch lengths
2 beef sirloin tip roasts (2-3 lbs each)
1 tsp salt, divided
1/2 tsp pepper, divided
2 tsp canola oil
1 medium onion, halved and sliced
2 cups whole mushrooms, quartered
2 garlic cloves, minced
1.5 cups brewed coffee
1 tsp chili powder
3 tbsp cornstarch
1/4 cup cold water

Place potatoes and carrots in a 6 qt slow cooker. Sprinkle beef with half of the salt and pepper. Brown beef in oil on all sides in large skillet. Transfer to slow cooker. In same skillet, saute onion and the drippings for 2 minutes. Add mushrooms and garlic; cook two minutes longer. Stir in coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices and transfer to a small pan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for two minutes or until thickened. Serve with meat and vegetables.

~Courtesy Taste of Home

Chicken in Gravy with Rice
4 slices bacon, chopped
4 small boneless, skinless chicken breast halves (1 lb)
4 large carrots, 1 lb, thinly sliced
1 large onion, chopped
1 cup chicken broth, divided
2 oz cream cheese, cubed
3 cups hot cooked brown rice

Cook and stir bacon in large nonstick skillet on medium heat for 5 minutes or until crisp. Remove from skillet; drain on paper towels. Discard drippings. Add chicken to skillet and cook 5-6 minutes on each side til done; transfer to plate, cover to keep warm. Add vegetables and half a cup of broth to skillet; cover and simmer ten minutes or until tender. Stir in remaining broth and cream cheese; cook, uncovered, two minutes until cheese is melted and sauce is thick. Return chicken to skillet and cook two minutes until heated through. Spoon rice onto serving plate and top with chicken, sauce and bacon.

~Courtesy of kraftfoods.com

The "Best" Meatballs

2 lbs ground beef
1 6 oz package of stuffing mix
1 1/4 cups water
2 eggs

Heat oven to 400. Line 2 pans with foil; spray with cooking spray. Mix ingredients until well blended; shape into 32 balls. Place 16 meatballs on each sheet. Bake 16-18 minutes til done.

~Courtesy kraftfoods.com

Cheese Chili Soup
1 28 oz can diced tomatoes, undrained
1 15 oz can kidney beans, rinsed
1 14 oz can chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp chili powder
1 cup Mexican style shredded cheese

Bring all ingredients except cheese to a boil. Simmer on low for 25 minutes. Stir in 1/3 cup cheese. Ladle into bowls and top with remaining cheese.

~Courtesy kraftfoods.com

**More recipes from the Mass Cooking Day coming tomorrow!!!

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