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Sunday, July 15, 2012

Menu Plan – 7/16-7/22

Here is our menu plan for this week.  Thursday is my B-day so I think my honey is getting Chinese food from our favorite Chinese restaurant.


Cowboy Stew


Tuna Pot Pie



Cheese Bread


Kathey BD

Kathey Pick




BBQ – Chicken


Spinach Salad

Chicken Sandwiches


Monday – Cowboy Stew

Tuesday – Tuna Pot Pie

Wednesday – Spaghetti & Cheese Bread

Thursday – Chinese Take Out

Friday – Pizza

Saturday – BBQ Chicken – Salad

Sunday – Spinach Salad & Chicken Sandwiches

 Tuna Pot Pie

This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.

  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
  • 1/4 teaspoon paprika
  • dash dried thyme, crumbled
  • 2 cups milk
  • 1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
  • 2 cups frozen mixed vegetables, thawed
  • 2 teaspoons Worcestershire sauce
  • 1 cup shredded Cheddar cheese
  • pastry for single 9-inch pie

In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish.

Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.

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