Hi Friends! My sincerest apologies that this is a day late! The last 2 days have been a bit crazy busy and I’ve been feeling a little under the weather. So without further delay here we go…
Again menu is in no particular order. I plan dinner for the evening each morning to accommodate for evening plans like sports, church functions, etc.
Dinner Menu 10/7 – 10/13
Ground Beef Egg Rolls (yes its on the menu again. We ended up going out to dinner twice last week so this dinner got pushed to this week)
Lasagna Soup (This soup is so comforting and hearty. All the good of traditional lasagna without all the fuss)
Chicken Fajitas (such a great Taco Tuesday alternative dish and so easy too)
Beef Noodle Bowl (This recipe I got from a friend and is REALLY easy and delish. we’ve been making this for years and years.)
Crock Pot Pulled Pork Sandwiches and Funeral Potatoes (These are 2 separate dishes. both really simple to make and are definite fam favs. I also make a nice dinner salad to go with this.)
1 TBS vegetable oil or olive oil (either is fine)
1-2 lbs.. chicken breast (I slice mine pretty thin)
1 small onion, sliced
1 green bell pepper, sliced into 1/4 in. strips
1 red bell pepper, sliced into 1/4 in. strips
1 yellow bell pepper, sliced into 1/4 in. strips
1 pkg. Fajita season (I love Ortegas. I think its the best)
1/3 c. water
Fajita size Flour Tortillas
Garnishes: Tomato Slices, avocado, cilantro, taco sauce/salsa, jack cheese, sour cream
In a large skillet on med-high heat, heat oil until rippling, add chicken and cook for 4-5 minutes. Then add onions and bell peppers and cook, stirring occasionally for about 3 minutes. Next, add season and water. bring to a boil, reduce heat and let simmer for another 2-3 minutes until sauce thickens and is well incorporated. you want the veggies al dente, so done but still with a bite to them. spoon into tortillas and garnish with your fav toppings.
Beef Noodle Bowl
1 lb linguine
2 c. broccoli florets
4-5 carrots, peeled and sliced
2 tsp vegetable oil or olive oil
1-2 lb. beef sirloin steak, *cut into VERY thin strips (placing steak in freezer 20 minutes before slicing, makes this super easy.)
1/2 c. Kraft Zesty Italian dressing
1/2 c. teriyaki sauce
2 tsp ground ginger
In a large pot of water over high heat cook pasta according to package. (Add Broccoli and Carrots to pasta the last 2-3 minutes the pasta is cooking to cook the veggies). Drain.
While pasta cooks, in a small bowl mix the dressing and teriyaki sauce together and set aside. In a skillet on Med-high, heat oil and add the steak. cook for 1 minute, add ginger and stir to incorporate. Add dressing/sauce mixture, bring to a boil and reduce until sauce thickens (about 3-5 minutes). Add meat mixture to noodles, stir well and serve immediately. Enjoy!
I love to add a little soy sauce and siracha to my bowl, Nate loves sweet n sour sauce on his.
Crock Pot Pulled Pork Sandwiches
2-3 lb. pork roast
2 c. BBQ sauce (I love Sweet baby rays)
1/4 c. Italian dressing
2 TBS worcestershire sauce
In a crockpot add Pork, sauces, and dressing. Cook on low for 8-10 hrs. or High 6-8 hrs. once done, shred the pork and serve on buns. Add more BBQ sauce if it seems a little dry.
Funeral Potatoes a.k.a. Hashbrown Potato Casserole
26-30 oz. bag frozen hashbrowns/shredded potatoes
1 stick of butter (melted)
10.5 oz. can cream of chicken soup
16 oz. sour cream
2 c. shredded mild cheddar cheese (divided)
salt n pepper to taste (I probably add a tsp of each)
Remove potatoes from freezer at least 20 min. before prep.
Preheat oven to 400. In a large mixing bowl combine potatoes, butter, soup, sour cream, half the cheese, salt and pepper. Mix well. Spread mixture evenly in a greased 9×13 pan. Top with remaining cheese. Cover with tin foil and bake for 35-45 min. until casserole looks bubbly and fork test in the middle is nice and hot. Remove foil and continue cooking another 5-10 minutes until cheese is totally melted. Remove from oven and let sit for 5 minutes. Serve and Enjoy!
Hope your week is off to a great start!