Saturday January 14: Jim's birthday dinner request
- Sloppy joes seasoned with Wal-mart brand sloppy joe seasoning packets and tomato sauce
- Macaroni salad
- Potato salad
- Green Salad
- Potato chips
- Apple pie and ice cream
This is not my favorite menu, but Jim likes it, so that's good.
Sunday January 15
- Chicken Rice Casserole made with 3 cups of rice, 6 cups of water, 2 cans of cream of chicken soup, 2 or 3 cups of baby carrots, 8 chicken thighs, and a package of onion soup mix--all baked in the oven at 350 degrees for 3 hours.
- Green Salad
- Peach Cobbler and ice cream
We had company over for dinner on Sunday, and this is what we served. It's always a big hit.
Monday January 16
- Chicken Mexican Soup: I'm not sure what recipe I altered from the Campbell's Soup Recipe website, but it may have been along these lines: Santa Fe Chicken Tortilla Soup or maybe it was this one: Slow-Simmered Chicken Rice Soup. Actually, I'm pretty sure it was neither of those. But I sauteed a large onion and a red bell pepper, then added a can of tomatoes and a can of water, a teaspoon or two of chicken bouillon granules, and half a teaspoon each of cumin and garlic powder, then simmered those for ten minutes before adding a can of chicken and simmering it for another ten minutes. After that I stirred in about a cup and a half of leftover rice from the chicken-rice dinner we had the day before. After we put the soup in our bowls, we sprinkled a little grated cheese on top. It was a little heavy on the chicken, in my opinion, but really good. (I don't generally like cumin, because it smells like stinky tennis shoes, but the recipe called for it so I put in about half of what it called for, and it wasn't bad at all.)
- Country Cornbread from the Lean and Free 2000 Plus book (Thanks, Josie, for telling me the recipe.) This recipe does not call for any sugar, but I assumed that the canned creamed corn would help to sweeten it a bit. Well, we ate it with lots of honey. And maybe it could have used a little more salt, too--but then, I didn't measure the salt.
- Bottled Pears for dessert
Tuesday January 17
- Baked salmon fillets (no seasonings other than the sauteed stuff below)
- Baked potatoes
- Baked acorn squash
- Steamed broccoli
- Sauteed onions, mushrooms, canned tomatoes, garlic powder, dill weed, and lemon juice--served over the top of the salmon. This is a recipe from one of the menu mailers from Leanne Ely, so I'm not going to give the proportions here as that would be breaking copyright laws.
- Experimental Pineapple Ranger Cookies
1/2 cup brown sugar
1/2 cup shortening
1/2 cup sugar
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon powdered eggs
1 cup oatmeal
1 cup crushed honey bunches of oats with cinnamon crunches
1/2 cup coconut
1 cup crushed pineapple, drained
1 cup chocolate chips
Mix all the ingredients together, creaming shortening and sugars, then adding the others one at a time. Bake at 375 degrees for 10-12 minutes.
I started making these Ranger cookies, (with my substitutions, as usual) and when I got in the fridge to find the coconut, I saw the leftover crushed pineapple sitting in there, begging to be used, so I added it. Big mistake! The pineapple turned this chewy cookie into a cake-like cookie. Also, the honey bunches of oats that no one has liked did not help it. Even so, I'm sure we'll eat them. Just not a keeper.
As for the rest of the dinner, the topping for the fish was pretty flavorful on the dill and lemon side, but I liked the texture of the onions, and it was nice to have something to flavor the fish. And I like baked potatoes and squash and broccoli, so the rest of the meal is a keeper.
1 comment:
Dad's meal sounds really good to me. Not one I would ever make for my little family, but it reminds me of get togethers and lots of yummy food.
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