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Sunday, May 6, 2012

Menu Plan–May week 2

Week of 5/7 – 5/13


Monday – Meatballs & Rice

Tuesday – Tex-Mex Beef & Rice Casserole

Wednesday – Black Bean Chili with Pasta

Thursday – Calzones

Friday – Pizza Bread is scheduled – but we will be having

          Sloppy Joes and Chips for Shekinah’s Birthday Party

Saturday – Quiche

Sunday – Chicken Salad – Mother’s Day Meal

 Sweat & Sour Meatballs

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.

Tex-Mex Beef & Rice Casserole Tex-Mex Beef & Rice Casserole

1 lb. extra-lean ground beef
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
1 tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 cups cooked long-grain white rice
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
  • Heat oven to 350ºF.
  • Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
  • Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
  • Bake 30 min. or until heated through. Top with crushed chips and cilantro.
    Kraft Kitchen Tips
  • Substitute - Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.
  • Black Bean Chili with Penne Pasta Recipe Black Bean Chili with Pasta
    A vegetarian black bean chili made with fire-roasted tomatoes combined with pasta for extra heartiness

    • 12 ounces dry whole grain penne pasta, uncooked
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup chopped red onion
    • 1/4 cup chopped celery
    • 1/4 cup chopped red bell pepper
    • 1 tablespoon finely chopped jalapeno pepper
    • 1/2 teaspoon minced garlic
    • 1 can (15 oz each) Black Beans, drained, rinsed
    • 1 can (15 oz each) Tomato Sauce
    • 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
    • 2 tablespoons chopped fresh cilantro
    • 2 teaspoons ground cumin
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
    1. Prepare pasta according to package directions. Drain and set aside.
    2. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook 8 to 10 minutes or until onion is lightly browned, stirring several times.
    3. Add celery, bell pepper, jalapeno pepper and garlic to saucepan; cook 3 minutes or until vegetables are tender. Add beans, tomato sauce, undrained tomatoes, cilantro, cumin, salt and pepper; simmer 20 minutes to blend flavors.
    4. Add reserved pasta to chili; stir to combine.
    Cook's Tip
    Leftover pasta works great in this recipe.

    7. Quiche

    • 2 tablespoons butter
    • 1 onion, minced
    • 1 teaspoon minced garlic
    • 2 cups chopped fresh broccoli *
    • 1 (9 inch) unbaked pie crust
    • 1 1/2 cups shredded mozzarella cheese *
    • 4 eggs, well beaten
    • 1 1/2 cups milk
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon butter, melted
    * You can add your favorites:
    meat – ham, bacon, ground sausage you want.
    veggies – broccoli, red – green- yellow peppers, zucchini
    cheese you want – Swiss, cheddar, jack, Mexican blend
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
    3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
    4. Bake in preheated oven for 30 minutes, or until center has set.
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