This week’s menu is shout out to my girls at our online forum, ‘Momma’s House". All of these recipes are from our second cookbook. The recipes are below…
Monday: Salsa Meatloaf, Green Beans, Biscuits
Tuesday: Chicken Milano, Broccoli
Wednesday: Mexican Ravioli, Green Salad, Beets
Thrusday: Dinner with friends: BBQ Brisket, Rice, Green Salad, Peach Cobbler and Ice Cream
Friday: Jambalaya, Fruit Salad
Saturday: Roasted Butternut Squash Lasagna, Salad
Sunday: Leftovers or Eat Out
Bakery: Apple Nut Cake
Tina’s Salsa Meatloaf
1.5lb ground beef
3/4c. bread crumbs
1 egg
1c. salsa
2T. brown sugar
2T. chopped fresh cilantro
1t. unsweetened cocoa
1/2t. salt
1/4t. each of garlic powder, cumin, cinnamon, and chili powder
1t. lemon juice
1. Heat oven to 350 degrees. In bowl, combine meat, bread crumb, and eggs. Mix well.
2. In another bowl, combine remaining ingredients. Mix well. Add 3/4 cup of this mixture to the meat mixture and mix well. In ungreased loaf pan, place meat mixture into loaf shapre. Bake 50 minutes.
3. Remove meatloaf from oven. Spoon remaining salsa mixture over top of loaf.
4. Return to oven. Bake another 20-30 minutes or until cooked in center.
Sarah’s Chicken Milano
6 4oz. skinless, boneless chicken breasts
1/2c. all purpose flour
2 eggs, beaten
1c. Italian bread crumbs
1/2c. marinara sauce
1c. half and half
1/2c. mozzarella cheese, shredded
1/2c. swiss cheese, shredded
1/4c. grated parmesan cheese
Preheat oven to 350 degrees. Roll chicken in flour; dip in beaten egg. Roll in bread crumbs to coat well. Heat butter in a large skillet over medium high heat; add chicken pieces. Cook until browned on all sides, about 10 minutes. Mix marinara and 1/2n1/2 in small bowl, reserving 2T. Pour into baking dish. Arrange chicken in prepared dish. Mix mozzarella, swiss and parmesan cheeses in a small bowl. Sprinkle over chicken. Top with reserved sauce. Bake looseley covere, until cooked through, about 30 minutes. Serve with hot cooked fettucine.
Tina’s Mexi Ravioli (crockpot recipe!)
1 bag frozen ravioli
1 can diced tomatoes with jalapeno peppers
1c. salsa
1 small can enchilada sauce
1/4c. chipped onion
1/4c. white wine
shredded pepper jack cheese
Put the first 6 ingredients into slow cooker. Cook on low for four hours. Add cheese and cook another 15 minutes.
Julie’s BBQ Brisket
1- 4lb. beef brisket
4oz. liquid smoke
5oz. Worcestershire sauce
1 bottle BBQ sauce
1/4c. molasses
dash of garlic powder
dash of onion powder
1/4c. water
Marinate the brisket in liquid smoke and worcestershire suace for 24 hours. After marinating, place in a 9×13 pan. Cover the pan with foil and bake in a 250 degree oven for 6 hours. When cooked, refrigerate in the baking pan. When cold, pour off sauce, remove the grease, and slice the brisket. Mix together the bbq sauce, molasses, garlic powder, onion powder, and water; pour over brisket and cover. Bake in 325 degree oven for 40 minutes. Serves 8.
To come: Jambalaya, Lasagna, Apple Nut Cake…
YUMMY…sounds terrific.
if you get a second, what is mexican ravioli? We love Mexican food and we love ravioli, so this has me intrigued.
Those recipes sound so good! I came over to tell you how much my 4 year old is loving Little Hands to Heaven! Thanks for recommending it!
-Jane
http://www.blogger.com/profile/16880203037645597015
Sorry, left the wrong link to my blog. That is a blog that I like to visit though. Here's mine:
http://shorestories.blogspot.com/