This week’s menu plan has been tough.
It has been quite a struggle to wrestle this thing down onto paper. My paper menu list, in fact, is marked and scratched out and remarked. Can’t make that dish, I don’t want to buy that ingredient. (More month than money again! Drat!) I could make this one, but three days with the same ingredient in a row. . . just not a good idea. Can’t make this meal on this night, it’s too busy a day for something that takes so much time.
ARGH! Well, I finally have it down. And if the monkey wrench gets thrown in there, I’ll just punt. And switch days again. Or maybe I’ll revert to peanut butter and jelly sandwiches all week!
Tuesday: Chicken and broccoli quiche (using this spinach quiche recipe.) (A carryover from last week.)
Wednesday: Goulash (from my mom’s recipe, see below.)
Thursday: Salmon pot pie with cornbread crust (recipe below.)
Friday, Kids’ night: Breakfast for dinner: eggs, pancakes, fruit.
Saturday: Black bean cakes (using this recipe, made with pinto beans instead.)
Sunday: Stuffed zucchini (recipe below.)
BBQ Sauce (OK, this is not really a recipe that will be easy to duplicate. Sorry!)
2 cans tomato sauce
Brown sugar (about 1/2 cup) (or 1/2 tablespoon molasses and 1/2 cup white sugar)
Liquid smoke (about 1 or 2 tablespoons)
Minced onion (a bit)
Minced garlic (a lot)
Worcestershire sauce (about 1 tablespoon)
Seasoned salt (about 1/2 teaspoon)
Pepper (about a dash)
Mix it all up. Feel free to adjust amounts to your taste. Simmer on the stove top until it thickens.
My mom made this when I was a kid. One of the few nice things I remember. Recently I asked her for her recipe and she said:
Sour cream (add at the end and don’t boil after you add it.)
So there it is. I guess I’ll figure out amounts later! I’m sure it won’t taste like I remember it. 😦
Salmon pot pie
I cut this recipe out of the newspaper on October 4, 1988, and it’s been sitting in my recipe collection since then. I have never made this yet!! This week, we will find out if it stays or if it goes. Either way, I’m sure there will be trouble. 🙂
1lemon, thinly sliced
13 oz can white tuna, drained and flaked (we will be using smoked salmon)
1 can cream of chicken soup
1 can clam chowder (we’ll use another can of chicken soup. . . clams don’t go over well here)
2 tablespoons onion flakes
1 tablespoon celery flakes
1 tablespoon parsley flakes
1/4 tespoon sage1/4 teaspoon thyme
1/4 teaspoon lemon pepper seasoning
3 tablespoons packaged pre-cooked rice
5 1/3 oz can evaporated milk
8.5 oz package corn muffin mix
Cover bottom of buttered 2quart baking dish with lemon. Combine tuna, soups, spices, seasonings, rice, and milk; pour into baking dish. Bake at 375 degrees F for 20 minutes.
Prepare corn muffin mix according to package directions. Spread over hot tuna mixture. Bake at 400 degrees F for 20 minutes.
Stuffed zucchini (I haven’t made this in a while, so this recipe is from my memory. Trust it if you dare! Ha ha ha ha ha!)
Cut the zucchini in half lengthwise. Scoop out some of the pulp to make a well.
Bake the zucchini, cut side down, for about a half hour. You don’t want it to get soft yet.
Meanwhile, cut the scooped-out pulp into little bits. Add crushed crackers, ground moose, cheese, and seasonings to make a stuffing.
Turn the zucchini so the cut side is up. Pile on the stuffing and bake until cheese is melted and zucchini is soft (another half hour I think?)
If you’re looking for recipes and dinner ideas, check out Org Junkie.