Meals for the week of...July 26, 2010

I'm finally back into the swing of things around here and am ready to start meal planning on the blog again. Most of these recipes come from previous posts but sounded really good around here. Enjoy!

Monday: Chili with Corn Bread

Tuesday: Honey-Mustard Ham Steak with Rice and Fruit Salad

Wednesday: Chicken Tender Salad with Asian Dressing and Egg Rolls

Thursday: Chili Dogs and Fries

Friday: Cabbage Roll Casserole

Chili with Corn Bread

Use your favorite Chili recipe, search the internet, or use my recipe to guide your cooking.

1 large steak (can be cheap meat as it will become tender while cooking)

1 yellow onion, diced

4 cans of tomatoes - 2 can tomatoes with sauce and 2 can tomatoes in juice (do not drain)

1 extra large can chili beans

2 can kidney beans

diced chilies (we had some smoked frozen Hatch chilies to use)

salt

pepper

garlic powder

1 tbsp Worcestershire Sauce

1 tsp white sugar

Cut up steak into cubes and brown with diced onion and a little oil in a large pot. Add canned tomatoes, chili beans, kidney beans, chilies, and remaining ingredients. Cook over medium heat until heated through or ready to eat.

I made my corn bread by following the recipe on the back on the corn meal box.

Honey-Mustard Ham Steaks with Rice and Fruit Salad

1/4 cup water

2 T honey

1 T dijon mustard

1 pound fully cooked smoked ham sliced (about 1ch thick), cut into 4 serving pieces

1/2 cup sour cream

1 green onion, sliced

1. Mix water, honey and mustard in a 10-inch skillet. Add ham. Cover and heat to boiling; reduce heat to low. Simmer about 15 minutes, turning once, until ham is heated through. Remove ham from skillet; keep warm.

2. Stir sour cream into mixture in skillet; heat 1 minute. Pour over ham. Sprinkle with onion.

Rice - package of steamable rice

Fruit Salad - any fruit cut up

Chicken Tenders Salad with Asian Dressing and Egg Rolls

1 package frozen egg rolls

Frozen chicken tenders (I used popcorn chicken this time - it was what was in the freezer)

Lettuce

Vegetables

Chow mein noodles in place of croutons

Cook chicken and egg rolls according to package directions. Slice up veggies and add to lettuce. Top lettuce with chicken tenders and asian dressing (or a favorite of your own).

Chili Dogs and Fries

Leftover chili

1 package hot dogs

1 package hot dog buns

1 package frozen french fries

Reheat chili from earlier this week. Cook hotdogs and french fries according to package directions.

Cabbage Roll Casserole

2 lbs hamburger (I used only 1 lb)

Chopped onion

Chopped cabbage (about 2 cups - although I used more)

Salt and pepper to taste

2 tubes crescent rolls

2 cups grated cheddar cheese

Brown onion and hamburger. Add cabbage and a little water. Cook for about 15 minutes until cabbage turns white. Put mixture into a 9x13 inch casserole dish that you have put 1 tube of crescent rolls on bottom. Then cover meat mixture with 2 cups cheddar cheese. Add 2nd tube of crescent rolls to top. Cook at 350-375 for about 15 minutes until crescent rolls are brown.