Dinner Menu— December 2010

Sun Mon Tue Wed Thu Fri Sat

1 2 3 4
Slow Cooker Pork Heat it & Eat it Scott’s Favorite Aunt Monica’s
Chops with Night Homemade Pizza Taco Soup
Creamed Night!
Potatoes & Peas

5 6 7 8 9 10 11
Project Leftover: Beef Stroganoff Jambalaya Mom’s Lasagna Heat it & Eat it Bite Sized Steak, Slow Cooker
Aunt Monica’s with Papa’s With Papa’s With Green Night Spaghetti, and Pot Roast
Soup=> Green Beans Green Bean Salad and Green Salad
NACHOS! Leftovers French Bread

12 13 14 15 16 17 18
Project Leftover: Chicken Marsala Swiss Steak & Tatertot Heat it & Eat it BOOK-IT Pizza Pan Fried Ham
Pot Roast => & Steamed Potatoes Casserole Night Night— & Perfect Pota-
POT PIE! Broccoli With Green Off to Pizza Hut toes Au Gratin
Beans We Go! with Green
Salad

19 20 21 22 23 24 25
Project Leftover: Homemade Project Leftover: Bacon Wrapped Cougar Gold
Ham & Cheese Chicken Noodle Chicken & Meatloaf with Mac & Cheese ‘t was the Merry Christmas
Baked Potatoes Soup Noodles over Carrots & with leftover night before to All!
with Green Mashed Mashed Meatloaf Christmas….
Salad Potatoes Potatoes

26 27 28 29 30 31
Steak with Onion Project Leftover: Stuffed Shells, Heat it & Eat it New Year’s Eve
Strings & Steak=> Asian Green Salad, Night
Creamed Broccoli Beef & French Bread
Spinach

It’s nice to have food items you regularly use on hand. So you aren’t always headed to the store— and prepared for anything. Here are items
that will be needed for this month. This will help you watch sales, coupons, and make your grocery list making a lot easier!

Red Potatoes/Russet Potatoes Pepperoni Frozen Peas

4 or more cans of Green Beans Pre-Cooked Ham Slices Pork Chops (4-6)
1 or more cans of Kidney Beans Bacon Ground Beef (5 lbs or more)
1 or more cans of Black Beans 5 or more Sweet Onions Sirloin Steaks
1 or more cans of Corn Celery Hillshire Farms Smoked Sausage
1 or more cans of Diced Tomatoes 2 lbs Beef Cubed Steak
Green Bell Pepper
5 or more 8 oz cans of Tomato Sauce
Red Bell Pepper 3 lbs Beef Chuck Roast
2 or more cans of Sliced Black Olives
2 or more cans of Condensed Cream of Broccoli Boneless Skinless Chicken Breasts
Mushroom Soup Carrots Tatertots
1 or more cans of Condensed Golden Lettuce Chopped Spinach
Mushroom Soup Eggs
1 or more cans of Condensed Tomato Soup Butter
Ragu Pizza Sauce Milk
Spaghetti Sauce in Jar Mozzarella Cheese
Active Dry Yeast Medium Cheddar Cheese Salt & Pepper
Cornmeal Parmesan Cheese Taco Seasoning Packet
Olive Oil Ricotta Cheese Lawry’s Broccoli Beef Seasoning Packet
Canola or Vegetable Oil Parsley
Sour Cream
Tortilla Chips Garlic
Zataran’s Jambalaya Mix
Ketchup
Dijon Mustard Italian Seasoning
Vegetable Stock
Beef Stock Sriracha Thyme
Chicken Broth Sweet Chili Sauce Onion Powder
Egg Noodles & Assorted Pastas Soy Sauce Paprika
Jumbo Shells Worcestershire Sauce Oregano
Marsala & Red Cooking Wine A1 Steak Sauce Rosemary
Apple Cider Vinegar Sliced Mushrooms Nutmeg
Bread Crumbs Assorted Breads Johnny’s Seasoning Salt
SLOW COOKER PORK CHOPS with SCOTT’S FAVORITE HOMEMADE AUNT MONICA’S TACO SOUP
CREAMED POTATOES & PEAS PIZZA For the Slow Cooker

1/4 Cup Diced Onions CRUST SOUP

4-6 Pork Chops- Trimmed & Seasoned with
Salt and Pepper to Taste.
1 Can Cream of Mushroom Soup
Milk
6 Red Potatoes (Quartered)
Frozen Peas
Salt & Pepper
Parsley– Dried or Fresh
Lightly coat skillet with olive oil and heat to
medium. Add onions and cook until golden
brown. Remove onions from pan and set
aside..
Add pork chops to skillet and lightly brown
on each side. Remove from heat.
Coat slow cooker with non-stick cooking
spray. Add half of onions to bottom of
cooker. Next, layer potatoes and frozen
peas on top of onions. Add pork chops
and top with remaining onions.
Pour can of cream of mushroom soup in a
small bowl. Measure milk in the empty soup
can and pour into small bowl with cream of
mushroom soup. Mix well. Add soup and
milk mixture to the slow cooker. Pour over
top of ingredients in there. Lightly sprinkle
with salt, pepper, and parsley.
1 Package Active Dry Yeast
1 Cup Warm Water
1/2 Tsp Salt
2 Tsp Olive Oil
1 1/2– 3 1/2 Cups of Flour
1 Tbsp Cornmeal
Dissolve yeast in warm water in the warmed bowl
of your mixer. Follow directions on yeast pack-
age. Once yeast is ready, add salt, olive oil,
and 2 1/2 cups of the flour. Set mixer to a slow-
medium speed and mix together.
While mixer is still going, add 1/2 cup of flour at
a time until all flour is incorporated and dough
clings to mixer.
Lightly dust area on counter/table to knead the
dough. Knead dough for about two minutes.
Place dough in an olive oil greased bowl.
Cover all sides of the dough with olive oil by
turning it in the bowl. Cover the bowl with a
towel. Place the dough in an un-heated oven
on the top rack. On the rack below the dough,
place a pan filled with lukewarm water. This
produces an ideal place for the dough to rise. It
should take about an hour for dough to rise, or
double in size. Punch dough down once it has.
Lightly coat a 14 inch pizza pan with olive oil
and sprinkle with cornmeal. Shape dough into
round pizza size and place on pan. A thicker
edge is ideal for the pizza crust.
1 lb Ground Beef
1/2 Walla Walla Sweet Onion
1 Can of Corn, Drained
1 Can of Red Kidney Beans, Rinsed
1 Can of Black Beans, Rinsed
2 8 oz Cans of Tomato Sauce (or one 15
oz)
1 Can of Diced Tomatoes
1 Package of Taco Seasoning
4 Cups of Water
SERVE WITH
Tortilla chips or Cornbread
Shredded Cheese
Sour Cream
Lightly coat skillet with olive oil and heat to
medium. Once skillet is hot, add ground
beef. Season with salt & pepper. Brown
and drain beef.
Combine all soup ingredients in the slow
cooker and set to low heat. Cook for 6-8
hours.
Serve with tortilla chips (or cornbread),
shredded cheese, and a dollop of sour
cream.

Cover and set heat to low. Cook for 6 to 8 PIZZA TOPPINGS

hours, or until pork chops are cooked and 1/2 cup diced Walla Walla Sweet Onion
tender. 1 Green Bell Pepper, Diced
1 Red Bell Pepper, Diced PROJECT LEFTOVER— NACHOS
*Soup should cover a majority of ingredients Salt & Pepper
once in the slow cooker. If it does not, add Bottled Pizza Sauce— Our favorite is Ragu Tortilla Chips
Homemade Style Remaining Aunt Monica’s Taco Soup
one more can of soup and milk.
1 Package of Sliced Pepperoni
Shredded Mozzarella Cheese (About 2 Cups)
Shredded Cheese
1 Can Sliced Black Olives Sliced Black Olives

We make a living by what

Medium Cheddar Cheese (About 1/2 Cup) Sour Cream

Preheat Oven to 450 degrees Preheat oven to 450 degrees.

we get, but we make a Lightly coat skillet with olive oil and heat to me-
dium. Once hot, add diced onions and bell
Cover baking dish with tortilla chips. Top
with Aunt Monica’s taco soup, shredded
peppers. Lightly salt and pepper. Heat until cheese, and black olives.
life by what we give.
golden brown. Turn off heat, remove from pan,
and set aside.
Bake for 10-15 minutes, or until cheese is
Once dough is completely ready, cover with melted. Top with sour cream and serve!
-Winston Churchill pizza sauce. Cover pizza with sliced pepperoni.
Sprinkle mozzarella cheese over pizza. Top with
remaining pepperoni, onions, bell peppers, and
black olives. Cover with remaining mozzarella
… What can you give today? and medium cheddar cheese.

Bake for 15-20 minutes, or until cheese is turning

golden brown. ENJOY!!!
SUPER EASY BEEF STROGANOFF
1/2 Walla Walla Sweet Onion, Cut Lengthwise
3 Stalks of Celery, Sliced to make ‘C’s”
Water, Salted and Olive Oil Added
8 oz Egg Noodles
1 lb Ground Beef
1 Can Golden Mushroom Soup
1 Cup Milk
1 Cup Sour Cream
Salt & Pepper
Parsley
In a pot, bring salted and oiled water to a boil.
Add noodles. Return to boil and then reduce
heat to simmer. Cook until noodles are tender.
Continue with rest of recipe. Once noodles are
cooked, remove from heat. Drain when entire
recipe is done.
Lightly coat skilled with olive oil and heat to
medium. Once skillet is hot, add onion and
celery. Season with salt and pepper. Heat until
tender and onions are golden brown. Remove
items from skillet and set aside.
Add ground beef to hot skillet. Season with salt
and pepper. Brown and then drain. Return
celery, onion, and beef to skillet. Add golden
mushroom soup, milk, and sour cream to skillet.
Mix well. Season with salt, pepper, and parsley.
Bring to a boil and then reduce heat to simmer
for 10 minutes. Drain noodles.
To serve, place desired amount of noodles on
plate and top with sauce or mix noodles and
sauce together, place in a serving bowl, and
dish up family style at the table.
PAPA’S GREEN BEANS
My dad is always asked to make these green
beans for family get-togethers and holidays.
The secret is to cook them slow and take your
time so the flavors develop!
1/2 Walla Walla Sweet Onion, Diced
3 Slices of Pre-Cooked Ham, Diced
Or substitute 3 slices of bacon, diced.
2 Cans of Green Beans
Salt & Pepper
Water or Vegetable Stock
Butter
Lightly coat the bottom of a kettle with olive oil
and heat to medium. Add ham and onion.
Season with salt and pepper. Cook until tender
and starting to brown.
Add the two cans of green beans. Pour in
enough water or vegetable stock to cover
beans. Season with Salt and Pepper and bring
to a boil. Reduce heat to light simmer and
cover. Cook for 15 minutes and then reduce
heat to low. Keep covered. When ready to
serve, add a slice of butter. Stir and allow to
melt.
ZATARAN’S JAMBALAYA
1 Box Zataran’s New Orleans Style Original
Jambalaya Mix
1 Hillshire Farms Smoked Sausage, Sliced into
Bite Sized Pieces
You can add chicken or shrimp too!
Follow instructions on box for easy stove top
cooking.
MOM’S LASAGNA
This isn’t your traditional Italian lasagna, but it’s
what my mom used to make and I love it. It is very
budget friendly and made from items that we al-
ways have stocked in our fridge and pantry.
1 lb Ground Beef
3 8 oz Cans of Tomato Sauce
2 6 oz Cans of Tomato Paste
1 tsp Minced Garlic
2 tsp Sugar
2 tsp Italian Seasoning
1 tsp Salt
1 tsp Pepper
3 tbsp Parsley (Fresh or Dried)
24 oz or 3 cups of Cottage Cheese
1/2 Cup Grated Parmesan Cheese
9 Lasagna Noodles, Cooked & Drained
3 Cups of (12 ounces) Mozzarella Cheese
Sprinkle of parmesan, parsley, and medium shred-
ded cheddar
Lightly coat a skilled with olive oil and heat to
medium. Once hot, add beef and brown. When
no longer pink, drain beef. Add tomato sauce,
paste, garlic, sugar, Italian seasoning, salt and
pepper. Bring to a boil and then reduce to a light
simmer for about an hour. Make sure to stir occa-
sionally.
Combine parsley, cottage cheese, and parmesan
in a bowl. Refrigerate until ready to assemble
lasagna.
Cook noodles and drain when al dente.
Preheat oven to 375.
Spread one cup of meat sauce in the bottom of a
13 x 9 x 2 in baking dish.
Layer as follows:
3 Noodles
2 Cups of Cottage Cheese Mix
1 Cup of Mozzarella
3 Noodles
2 Cups of Meat Sauce
Remaining Cottage Cheese Mix
1 Cup of Mozzarella
3 Noodles
Remaining Meat Sauce
Remaining Mozzarella
Sprinkle with Parmesan, Parsley & Small
Amount of Shredded Medium Cheddar
Cover and bake lasagna at 375 for 50 minutes.
Uncover and bake for 20 minutes, or until heated
through and cheese is starting to brown. Let sit for
fifteen minutes before serving.
Serve with Green Salad and Garlic French Bread.
BO-JACK’S INSPIRED BITE SIZE
STEAK
BoJack’s is a bar and grill in Lewiston, ID. Before
we moved, Scott and I loved to have dinner here
for a date night. I had to figure out a way to
replicate this so we could have “date nights in.” It
isn’t quite the same, but as close as I can get and
still very tasty!
Marinade
4 tbsp Soy Sauce
2 tbsp Worcestershire Sauce
1 tbsp A1 Steak Sauce
2 tbsp Dry Red Wine
1 tsp Minced Garlic
1 tsp Johnny’s Seasoning Salt
1 tsp Pepper
Dash of Regular Salt
1 tsp Parsley
1/2 tsp onion powder
1/2 tsp Thyme
1 1/2 lbs of Sirloin Steak, sliced into bite sizes
Seasoned with Salt and Pepper
Combine all marinade ingredients in a gallon
Ziploc bag and add steak. Cover all steak
pieces with marinade. Refrigerate for 8 to 24
hours.
2 Cups of Flour
2 Egg Whites
Batter Mix
2 Cups of Flour
2 tsp Johnny’s Seasoning Salt
1 tsp Salt
2 tsp Pepper
2 cups of Canola or Vegetable Oil
Heat oil in skillet to medium heat. It is ready to
cook when pops and bubbles from a flick of wa-
ter.
Place 2 cups of flour in one dipping dish. Place
two egg whites in another dipping dish. Combine
all batter mix ingredients in a third dipping dish
and mix well. Remove steak from fridge and re-
move from marinade. Breading order:
1. Flour Dish: Cover and press flour into
(individually) each steak piece.
2. Egg White Dish: Dip each (individually)
floured steak piece into the egg whites.
3. Seasoned Flour Dish: Dip each floured/egg
white steak piece (individually) into the sea-
soned flour mix. Press the flour into each
piece. Shake off excess.
4. Place steak pieces into hot oil, approxi-
mately five or six pieces at a time. Heat until
one side is golden brown, then flip and heat
until golden brown.
5. Place each fully golden brown steak piece
on plate with a paper towel to drain.
For true BoJack's style, serve with au jus, your favor-
ite spaghetti recipe and green salad.
SLOW COOKER POT ROAST
You may have noticed that I do a lot of slow
cooker recipes on Wednesday and Saturday
nights. This is because I work late. The slow
cooker allows dinner to be ready for Scott
when he gets home from work— or more time to
play with the kids on Saturdays.
1 tbsp Corn Starch
2 tbsp Water
12 baby carrots
2 medium Walla Walla Sweet Onions, cut into
8 wedges
6 russet potatoes, quartered
Salt & Pepper
3 lbs Beef Chuck Roast
3 tbsp Worcestershire Sauce
2 tsp Soy Sauce
1 tsp Thyme
1/2 Cup Beef Stock
In slow cooker, mix two corn starch and water
together until smooth. Add baby carrots and
onions to bottom of slow cooker. Season with
salt and pepper. Mix well.
Season roast with salt and pepper. Place on
top of carrots and onions in the slow cooker. In
a small bowl, mix Worcestershire sauce, soy
sauce, beef stock, and thyme. Pour mix over
roast. Sprinkle with salt and pepper.
Set slow cooker to low and cook for 10 hours.
Or set on high and cook for six hours.
To serve, place roasted vegetables in a serv-
ing bowl. Slice roast and place on serving
plate.
If drippings aren’t thick enough for gravy. Place
drippings from slow cooker into a sauce pan
and set heat to high. Sprinkle with flour to
thicken into gravy.
When dinner is over, chop up rest of roast and
vegetables into bite sizes. Combine with gravy
and refrigerate.
PROJECT LEFTOVER: POT PIE
Crust
3 1/4 Cups Flour
1 tsp Salt
1 1/2 cups of solid shortening
5-8 tbsp of Ice Water
Preheat oven to 400 degrees.
Combine flour and salt in a mixing bowl.
Add shortening and mix together. Add ice
water one tablespoon at a time until the
dough becomes smooth and can form a
ball. Wrap the dough in plastic wrap and
refrigerate for 30 minutes (or more).
Take dough out of refrigerator and split in
half. Wrap and place one half back in
refrigerator. Roll out dough on a floured
surface until about 1/8th of an inch thick
and large enough to fit in pie pan. Lightly
spray pie pan with cooking spray and
place dough into pan.
Place pie pan into oven and bake for 5-10
minutes. Long enough for pie crust to
harden slightly. In meantime, remove rest of
dough from the refrigerator and roll out like
you did the previous.
Remove pie pan from oven. Let rest.
Remove leftover pot roast and veggies that
have been chopped into bite size pieces
from the refrigerator. If the leftovers are
really thick, add a little water to loosen the
gravy. Mix well. Add leftovers to the pie
pan and top with
Last pie crust. Crimp edges and cut vents in
the top crust.
Bake 25-30 minutes, or until crust is golden
brown. Remove from oven and let sit for 5
minutes before serving.
CHICKEN MARSALA
1/2 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Oregano
Water, olive oil, and salt
8 oz of Egg Noodles
4 tbsp Butter
2 Cups Fresh, Sliced Mushrooms
1/2 cup sliced Walla Walla Sweet Onion
4 Boneless Chicken Breasts, Trimmed & Cut in
Half
4 tbsp Oil
1 tbsp Parsley
1 tsp Rosemary
1 Bottle of Marsalis Cooking Wine (we use Hol-
land House brand. 8 oz.)
Mix flour, salt, pepper, and oregano in a bowl. Set
aside. This is to dredge the chicken in.
Bring oiled and salted water to a boil. Add egg
noodles. Simmer until tender. Remove from heat.
Do not drain until ready to serve.
In a large skillet, melt butter 2 tablespoons of butter
at medium high heat. Add mushrooms to melted
butter. Make sure not to crowd the pan. Brown the
mushrooms to golden brown. Remove from pan
and place on a plate lined with paper towel to
drain. Add one more tablespoon of butter to pan
and onions. Remove when golden brown and
tender. Add to mushroom plate to drain.
Carefully wipe out skillet and add oil. Dredge
chicken in flour mixture. Press flour into chicken and
shake off excess. Place each chicken piece into
the hot, oiled skillet. Brown chicken to golden
brown on each side. Once each side is browned,
add parsley, rosemary, and half of the cooking
wine to the skillet. Let simmer and thicken about five
minutes.
Add mushrooms and onions to skillet. Stir. Add
remaining wine and allow to simmer and thicken.
Drain noodles.
Serve by dishing up desired amount of noodles.
Top the noodles with mushroom sauce and desired
amount of chicken breast pieces.
Serve with steamed broccoli.

SWISS STEAK with POTATOES

1/2 Walla Walla Sweet Onion, Sliced In a large skillet, or an electric skillet, lightly coat with olive oil and set heat to medium. Dredge steak
2 tsp Minced Garlic into seasoned flour. Place steak into skillet. Brown steak on both sides. Add onions, garlic, and cel-
2 Stalks of Celery, Chopped ery to skillet. Lightly brown. In a small bowl, mix soup, water, tomato paste, paprika, oregano, and
2 lbs Beef Cubed Steak Worcestershire sauce well. When vegetables are golden brown and tender, add soup mix to skillet.
3/4 Cup All Purpose Flour, seasoned with Season with salt and pepper. Bring to a boil and reduce to a simmer. Cover and allow to cook for
salt and pepper. 20-30 minutes until heated through.
1 Can of Condensed Tomato Soup
1 Cup of Water
Chop potatoes into cubes. Bring salted water and potatoes to a boil. When tender, remove from
1 tbsp Tomato Paste heat and drain.
1 tsp Paprika
1 tsp Oregano Serve Swiss steak with side of cubed potatoes topped with a slice of butter and salt and pepper.
1 tsp Worcestershire Sauce

6-8 Potatoes, cubed.

PAN FRIED HAM & PERFECT CHICKEN NOODLE SOUP BACON WRAPPED MEATLOAF with
POTATOES AU GRATIN SWEET CHILI KETCHUP GLAZE
For this super easy dinner, purchase a pre-cooked One can of Chicken Breast Meat
ham to the size that will suit your family. Make sure 3 stalks of celery, chopped GLAZE
to get one large enough to provide leftovers for 8 Baby carrots, split in half, then chopped in
Sunday. I like to purchase a pre-sliced ham, but 1/4 Ketchup
half circles. 1/4 tsp Sriracha
you do not have to. You can save a few cents
per pound if you slice your own.
1/2 Cup Sweet Onion 1tbsp Sweet Chili Sauce
2 tbsp Butter 2 tbsp Brown Sugar
Visit The Pioneer Woman Blog by Ree Drummond 1 tbsp Parsley 2 tsp Apple Cider Vinegar
for the Perfect Potatoes Au Gratin by clicking HERE. 1 Box of Pacific Organic Chicken Broth
1 8 oz Pkg of Egg Noodles MEATLOAF
12 Slices of pre-cooked ham. Water 1 Walla Walla Sweet Onion, Chopped
Spray cooking spray on skillet and heat to medium.
Salt & Pepper. 1 tbsp Minced Garlic
Add pre-cooked ham. Brown on each side. Serve 2 Eggs
with Perfect Potatoes Au Gratin. Lightly coat a stockpot with olive oil and 1 tsp thyme
bring to medium heat. Add celery, carrots, 1 tsp salt
PROJECT LEFTOVER: and onion. Heat until slightly browned. Add 1/2 tsp pepper
BAKED POTATOES with HAM & butter. Drain canned chicken and add to 2 tsp Dijon mustard
pot. Stir in parsley. When vegetables are
CHEESE SAUCE tender and butter is melted, add chicken
2 tsp Worcestershire sauce
4-6 Large Baker Potatoes, Scrubbed Clean & four 1/4 tsp sriracha
holes poked with a fork. broth. Bring to a boil and reduce heat to 1/2 cup milk
Olive Oil and Salt a simmer. Add Egg Noodles and top with 1 1/3 cup Bread Crumbs
Leftover Ham Slices enough water so noodles are covered. 3 tbsp Parsley
2 1/2 tsp Butter Season with salt and pepper to taste..
3 tbsp Flour 8 pieces of thin sliced bacon
Simmer for at least 20 minutes.
2 cups of Milk
1/4 tsp of Salt Preheat oven to 350.
1/8 tsp Pepper Serve with warm bread and green salad.
3/4 Cup Grated Medium Cheddar In a skillet, lightly coat with olive oil and heat
to medium. Add onions and garlic. Heat 'til
Preheat oven to 350.
golden brown. Remove from heat. Set
In a bowl, add a half dollar amount of olive oil. aside to cool.
Add potatoes in the bowl. Cover each potato PROJECT LEFTOVER:
with olive oil and sprinkle with salt to completely CHICKEN & NOODLES OVER Combine all meatloaf ingredients, EXCEPT
cover the skin. Place potatoes on baking sheet MASHED POTATOES BACON, in a large bowl. Mix well. Lightly
and put in oven. For four potatoes, bake one hour. cover a baking sheet with cooking spray.
For six potatoes, bake one and a half hours.
Peel about 2.5 lbs of potatoes. Cook and Take meatloaf mixture and form a nice loaf
In a saucepan, melt butter over medium high heat. mash to your preference. Re-heat chicken about 8 inches long and 5 inches high.
Add flour and cook, stirring constantly until roux is and noodles from night before. To serve,
pale yellow and foamy, about one minute. Do not place mashed potatoes in a bowl and Cover meatloaf with glaze and then wrap
allow to brown. Slowly whisk in milk. Continually each bacon piece around the meatloaf,
place chicken noodles over top.
whisk until sauce is thick, about 2-3 minutes. Sauce tucking the ends under the loaf. They
should come to a slight boil. Reduce heat to low
and add seasonings, leftover ham and cheese. RESERVE LEFTOVER MASHED POTATOES should slightly overlap one another to cover
Stir until cheese is melted. If sauce seems too thick, FOR WEDNESDAY NIGHT MEATLOAF the meatloaf entirely.
add a little extra milk. Remove from heat. DINNER.
Bake about an hour, or until bacon is crisp
To serve, open baked potato, add slice of butter and internal temperature is at least 160
and pour ham & cheese sauce over potato. Serve degrees. Let stand at least 15 minutes
with green salad.
before slicing and serving.

TATERTOT CASSEROLE Preheat oven to 425.

Lightly coat a baking dish with cooking spray.

1 Regular Sized Package of Tatertots Fill baking dish with tatertots. Place in oven.
1 lb Ground Beef
1/4 Cup Chopped Onion In a skillet, lightly coat with olive oil and add ground beef and onions. Season with salt and pepper. Brown and
Salt & Pepper drain beef. Return beef to skillet and add 1 can of cream of mushroom soup, milk and sour cream. Bring to boil
1 Can Cream of Mushroom Soup and reduce heat. Simmer for five minutes.
1 Cup of Milk
1/4 Cup Sour Cream Remove tatertots from oven. Pour beef and soup mixture over tatertots. Toss. Return to oven. Bake for 15 min-
utes, or until top of casserole is golden brown.

Remove from oven and let sit five minutes before serving. Serve with Papa’s Green Beans or heated green
beans.
GLAZED CARROTS
1 1/2 lbs of baby carrots
1 1/2 cups vegetable stock
4 tbsp Sugar
1/2 tsp pepper
1 tsp salt
6 tbsp Butter
2 tbsp Parsley
Combine all ingredients in a sauce pan.
Bring the mixture to a boil and reduce heat
to a rolling simmer. Cook for 40-50 minutes,
or until carrots are tender and the liquid has
thickened to a glaze (like syrup). Toss to
coat all carrots with glaze. Serve and EN-
JOY!
STEAK with ONION STRINGS &
CREAMED SPINACH
4-6 Sirloin Steaks, marinated in Bite Size
marinade on page 3.
Broil steaks until cooked to your desire. I
always aim for medium to medium well.
For onion strings & creamed spinach reci-
pes, please visit The Pioneer Woman blog
by Ree Drummond.
Click HERE for Onion Strings
Click HERE for Creamed Spinach
PROJECT LEFTOVER: ASIAN BROCCOLI BEEF
1 pkg Lawry’s Asian Style Beef & Broccoli Seasonings
2 tbsp Oil
4 Cups of Broccoli Florets
1 1/4 cups water
2 tbsp Soy Sauce
Left Over Steak, cut into strips
Follow directions on the seasoning packet. Instead of adding the beef after the broccoli, wait and add it after you mix the seasoning packet
and are bringing the skillet to a boil. This way it doesn’t over cook too much. This will allow it to re-heat and absorb some of the flavor.
Serve with rice or Asian noodles.
COUGAR GOLD MAC & CHEESE
8 oz of Elbow Macaroni or your favorite
pasta
2 1/2 tsp Butter
3 tbsp Flour
2 cups of Milk
1/4 tsp of Salt
1/8 tsp Pepper
2 1/2 Cups Grated Cougar Gold Cheese
If you can’t get this, try Tillamook’s Vin-
tage White Extra Sharp Cheddar
1 tbsp Butter
6 pieces of bread, torn into bite sized
pieces
Cook pasta until al dente. Drain pasta and
place in a greased 1.5 quart baking dish.
In a saucepan, melt butter over medium high
heat. Add flour and cook, stirring constantly
until roux is pale yellow and foamy, about
one minute. Do not allow to brown. Slowly
whisk in milk. Continually whisk until sauce is
thick, about 2-3 minutes. Sauce should
come to a slight boil. Reduce heat to low
and add seasonings and cheese. Stir until
cheese is melted. If sauce seems too thick,
add a little extra milk. Remove from heat.
Pour cheese sauce over pasta in baking
dish. Toss to cover pasta. Cover with torn
bread. Melt 1 tbsp of butter and drizzle
over bread. Sprinkle salt and pepper over
bread. Place macaroni dish in oven and
bake for about 30 minutes, or until torn
bread is golden brown.
Remove from oven and let sit 5-`10 minutes
before serving. Serve with leftover meatloaf
and your favorite vegetable.
♥ Emily Scharnhorst
STUFFED SHELLS
1 pkg Jumbo Shells (we use Ronzoni brand)
16 oz of Ricotta Cheese
2 eggs, beaten
2 cups Shredded Mozzarella
1/2 cup freshly Shredded Parmesan Cheese
1 tsp Parsley
1 tsp Johnny’s Seasoning Salt
1/2 tsp Pepper
Dash of Nutmeg
1 Jar of Your Favorite Spaghetti/Marinara
Sauce
Preheat oven to 350.
Cook pasta according to directions on
package. Drain and set aside to cool.
In a large bowl, mix ricotta, eggs, mozzarella,
parmesan, parsley, Johnny’s, pepper, and
dash of nutmeg well.
Lightly cover a 13 x 9 baking dish with non-
stick spray. Cover the bottom of the dish
with some of the spaghetti sauce.
Stuff each shell with cheese mixture and line
the baking dish. The shells should be on
one level (not stacked on top of each
other). Once dish is full, pour remaining
sauce over the shells. Sprinkle mozzarella
cheese evenly over shells and cover the
dish with foil.
Bake for 30 minutes. Remove the foil cover-
ing and bake another 5-10 minutes until
cheese slightly browns.
Remove from oven and let stand 5 minutes
before serving. Serve with green salad and
garlic French bread.