Meals for the week of...January 11, 2010

Monday: Tostadas with Mexican Rice

Tuesday: Runner's Beans and Corn

Wednesday: Catalina Crock-Pot Chicken and Rice with a side of Mixed Vegetables

Thursday: Breaded Chicken Salad with Honey Mustard Dressing and Crescent Rolls

Friday: Baked Potatoes with Cheesy Vegetables

On Monday you'll need to brown 2 lbs. of meat. One for Monday night and the other to be used Tuesday night. You can use either ground beef or turkey but I prefer turkey for the Runner's Beans. The Runner's Beans and the Catalina Crock-Pot Chicken will make enough for leftovers either for lunch or later in the week/weekend.

Tostadas with a side of Mexican Rice

1 package tostada shells

1 lb ground turkey or ground beef + 1 additional pound of meat for tomorrow night.

1 can refried beans

lettuce

cheese

sour cream, guacamole, and/or salsa (all optional)

Tonight you will be browning 2 lbs of meat but will only be using 1 lb for the tostadas. Brown turkey/hamburger until cooked thoroughly. Once the meat is browned, remove half and save in the refrigerator until tomorrow night. Add refried beans to meat mixture and heat in skillet. In the mean time cook the Mexican Rice (microwaveable) and if desired toast the tostada shells in the oven for a few minutes until lightly browned. Top tostada shells with meat/bean mixture and desired toppings.

Side dish:

1 package frozen Steamables Mexican Rice

Cook rice according to package directions and serve along side of tostadas.

Runner's Beans with a side of Corn

1 lb ground turkey (or ground beef)

1/2 cup red onion, diced

1 15 oz can kidney beans, drained

1 15 oz can great northern or butter beans, drained

1 28 oz can vegetarian baked beans (I like the Bush's brand)

1/2 cup BBQ sauce (I usually add about 1 cup as we like BBQ sauce)

3/4 cup brown sugar

2 T apple cider vinegar

Heat oven to 325 degrees. Brown turkey and onion in a large skillet until meat is thoroughly cooked. (Since the turkey is already cooked this time I am going to brown the onion and then add the turkey after the onions are browned to heat through.) Add remaining ingredients to the skillet and mix well. Transfer meat and bean mixture to a 9 x 13 baking dish and bake at 325 for 40-45 minutes. (Thank you Kate for sharing this with me.)

Side dish:

1 can or package corn

Cook corn and serve along side of Runner's Beans casserole.

Catalina Crock Pot Chicken and Rice with a side of Mixed Vegetables

4 frozen chicken breasts (add more if needed for a large serving)

1 bottle Catalina Salad dressing (do not use the light version)

1 package Lipton Dry Onion Soup mix

1 can Cranberry Sauce

In a crock pot, add frozen chicken breasts, Catalina dressing, dry onion soup mix, and can of cranberry sauce. Cook on high for 3 hours or low for 6 hours.

Side dish:

White rice

1 package mixed vegetables

Cook rice and serve chicken on top of the rice along with a side vegetable.

Breaded Chicken Salad with Honey Mustard Dressing and Crescent Rolls

1 bag pre-washed salad

Breaded chicken tenders (or you could use grilled chicken instead)

Vegetables you like to add to your salad

Honey Mustard Salad Dressing (my husband likes Asian dressing on this salad)

Cook chicken following package directions. Once cooked, slice chicken into strips and place on top of salad with desired vegetables. Add honey mustard dressing to salad.

Side dish:

1 package crescent rolls

Cook crescent rolls following package directions and serve with salad.

Baked Potatoes with Cheesy Vegetables

Russet potatoes

1 jar Cheese Whiz (Salsa con Queso is nice for a little spice)

1 bag frozen California Mix vegetables (broccoli, cauliflower, and carrots mix)

Cook potatoes in microwave by piercing with a fork before cooking. Cook until a fork stuck into the middle feels soft. Steam frozen vegetables on the stove. When the vegetables are thoroughly cooked add 1/2 to 3/4 cup cheese mixture and heat over low heat on the stove. If needed add a little milk to thin the cheese. Cut bakes potatoes and top with cheesy vegetable mixture.