mummytothree
07-15-2009, 02:41 PM
OK ladies I just got done with my monthly menu and I know that we all love this subject, so share your's here. You might give someone some new ides or you just might inspire someone to start their own weekly/bi-weekly/monthly menu!! Everyone loves to be orginized and save money!!!
Mine is full of a lot more "quick" meals then usual but man I'm getting big and by the time it come to getting dinner ready I am WHOOPED!!! Plus we don't have AC (only in the bedrooms) so it's to dang hot to turn on a oven....so it's grilling and stove top meals for us this month (and probably next month too!!! :D) with lots of frozen veggies and green salads!!!
http://i38.photobucket.com/albums/e119/mummytothree/monthly-menu-web.jpg
Here are my recipes!!
1. Pasta Carbonara
Ingredients:
* 2-1/2 cups uncooked mostaccioli
* 8 bacon strips, diced
* 1 jar (4-1/2 ounces) whole mushrooms, drained
* 3/4 cup half-and-half cream
* 1/3 cup butter, cubed
* 1 teaspoon dried parsley flakes
* 1 teaspoon minced garlic
* 6 to 8 drops hot pepper sauce
* 1/2 teaspoon salt, optional
* 1/3 cup grated Parmesan cheese
* 1/4 cup sliced green onions
Directions:
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.
2. Mac & Cheese
Velveeta Macaroni and Cheese
16*ounces macaroni*(uncooked)
1/2*cup margarine*or butter
1/2*cup all-purpose flour
4*cups milk
14*ounces Velveeta cheese, cut into chunks
salt and pepper
8*slices Velveeta cheese
Preheat oven to 350 degrees.
Cook macaroni according to directions and drain.
Melt margarine in a large saucepan.
Add flour and whisk together.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
Stir constantly.
Add chunks of Velveeta and allow to melt.
Salt and pepper to taste.
Pour macaroni into a 13x9 oblong baking dish.
Pour sauce over macaroni.
Bake in the oven for 20 minutes, then put extra slices of cheese on top.
Bake for another 5 minutes until cheese melts.
Allow to cool for a few minutes, then serve.
3. Spicy Skillet Chicken (http://www.bettycrocker.com/recipes.aspx/spicy-skillet-chicken)
4. Zesty Tacos
Ingredients:
* 1 pound ground beef
* 1 cup water
* 1 envelope taco seasoning
* 8 taco shells
* 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
* 1 cup chopped tomatoes
* 1 cup shredded lettuce
* 1 cup (4 ounces) shredded cheddar cheese
* 1/2 cup zesty Italian salad dressing
Directions:
In a large skillet, cook beef over medium heat for 5-6 minutes or until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened.
Meanwhile, prepare taco shells according to package directions. Stir peas into skillet; heat through. Spoon 1/4 cup beef mixture into each taco shell. Top with tomatoes, lettuce and cheese. Drizzle with salad dressing. Yield: 8 servings.
5.Teriyaki & Ginger Pork Tenderloin
Ingredients:
* 1/2 cup reduced-sodium teriyaki sauce
* 1/3 cup olive oil
* 4 teaspoons brown sugar
* 2 pork tenderloins (1 pound each)
* 2 teaspoons minced fresh gingerroot
* 3/4 teaspoon pepper
Directions:
In a small bowl, whisk the teriyaki sauce, oil and brown sugar. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork, ginger and pepper. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with reserved marinade. Yield: 5 servings.
6. BBQ Chicken Pizza (http://allrecipes.com/Recipe/BBQ-Chicken-Pizza-II/Detail.aspx)
7. Chicken Parmesan Pasta Salad (http://www.bettycrocker.com/recipes.aspx/chicken-parmesan-pasta-salad)
8. Southwest Chicken Skillet (http://www.bettycrocker.com/recipes.aspx/southwest-chicken-skillet)
9. Club Pasta Salad (http://www.bettycrocker.com/recipes.aspx/club-pasta-salad)
10. Tasty Tuna Burgers (http://allrecipes.com/Recipe/Tasty-Tuna-Burgers/Detail.aspx)
11. Kielbasa Bow Tie Skillet
Ingredients:
* 8 ounces uncooked bow tie pasta
* 1 pound smoked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 2 teaspoons minced garlic
* 2 tablespoons butter
* 1 tablespoon cornstarch
* 1-1/2 cups milk
* 1-1/2 cups fresh or frozen snow peas
* 1 cup (4 ounces) shredded cheddar cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.
Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. Yield: 4 servings.
Mine is full of a lot more "quick" meals then usual but man I'm getting big and by the time it come to getting dinner ready I am WHOOPED!!! Plus we don't have AC (only in the bedrooms) so it's to dang hot to turn on a oven....so it's grilling and stove top meals for us this month (and probably next month too!!! :D) with lots of frozen veggies and green salads!!!
http://i38.photobucket.com/albums/e119/mummytothree/monthly-menu-web.jpg
Here are my recipes!!
1. Pasta Carbonara
Ingredients:
* 2-1/2 cups uncooked mostaccioli
* 8 bacon strips, diced
* 1 jar (4-1/2 ounces) whole mushrooms, drained
* 3/4 cup half-and-half cream
* 1/3 cup butter, cubed
* 1 teaspoon dried parsley flakes
* 1 teaspoon minced garlic
* 6 to 8 drops hot pepper sauce
* 1/2 teaspoon salt, optional
* 1/3 cup grated Parmesan cheese
* 1/4 cup sliced green onions
Directions:
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.
2. Mac & Cheese
Velveeta Macaroni and Cheese
16*ounces macaroni*(uncooked)
1/2*cup margarine*or butter
1/2*cup all-purpose flour
4*cups milk
14*ounces Velveeta cheese, cut into chunks
salt and pepper
8*slices Velveeta cheese
Preheat oven to 350 degrees.
Cook macaroni according to directions and drain.
Melt margarine in a large saucepan.
Add flour and whisk together.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
Stir constantly.
Add chunks of Velveeta and allow to melt.
Salt and pepper to taste.
Pour macaroni into a 13x9 oblong baking dish.
Pour sauce over macaroni.
Bake in the oven for 20 minutes, then put extra slices of cheese on top.
Bake for another 5 minutes until cheese melts.
Allow to cool for a few minutes, then serve.
3. Spicy Skillet Chicken (http://www.bettycrocker.com/recipes.aspx/spicy-skillet-chicken)
4. Zesty Tacos
Ingredients:
* 1 pound ground beef
* 1 cup water
* 1 envelope taco seasoning
* 8 taco shells
* 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
* 1 cup chopped tomatoes
* 1 cup shredded lettuce
* 1 cup (4 ounces) shredded cheddar cheese
* 1/2 cup zesty Italian salad dressing
Directions:
In a large skillet, cook beef over medium heat for 5-6 minutes or until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened.
Meanwhile, prepare taco shells according to package directions. Stir peas into skillet; heat through. Spoon 1/4 cup beef mixture into each taco shell. Top with tomatoes, lettuce and cheese. Drizzle with salad dressing. Yield: 8 servings.
5.Teriyaki & Ginger Pork Tenderloin
Ingredients:
* 1/2 cup reduced-sodium teriyaki sauce
* 1/3 cup olive oil
* 4 teaspoons brown sugar
* 2 pork tenderloins (1 pound each)
* 2 teaspoons minced fresh gingerroot
* 3/4 teaspoon pepper
Directions:
In a small bowl, whisk the teriyaki sauce, oil and brown sugar. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork, ginger and pepper. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with reserved marinade. Yield: 5 servings.
6. BBQ Chicken Pizza (http://allrecipes.com/Recipe/BBQ-Chicken-Pizza-II/Detail.aspx)
7. Chicken Parmesan Pasta Salad (http://www.bettycrocker.com/recipes.aspx/chicken-parmesan-pasta-salad)
8. Southwest Chicken Skillet (http://www.bettycrocker.com/recipes.aspx/southwest-chicken-skillet)
9. Club Pasta Salad (http://www.bettycrocker.com/recipes.aspx/club-pasta-salad)
10. Tasty Tuna Burgers (http://allrecipes.com/Recipe/Tasty-Tuna-Burgers/Detail.aspx)
11. Kielbasa Bow Tie Skillet
Ingredients:
* 8 ounces uncooked bow tie pasta
* 1 pound smoked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 2 teaspoons minced garlic
* 2 tablespoons butter
* 1 tablespoon cornstarch
* 1-1/2 cups milk
* 1-1/2 cups fresh or frozen snow peas
* 1 cup (4 ounces) shredded cheddar cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.
Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. Yield: 4 servings.