Made by You Monday -- Menus!

It's been a while since I shared the week's menus, so here's what's cookin' this week at my house.

Day #1 -- Grilled Hamburgers, chips, and baked beans
Day #2 -- Ham and Bean Soup, cornbread
Day #3 -- Grilled chicken, spinach salad with mandarin oranges, toasted pine nuts, and craisins
Day #4 -- Spaghetti with meat sauce, lettuce wedges with blue cheese dressing
Day # 5 -- Baked tilapia, succotash, and fresh fruit salad
Day #6 -- Bacon and cheese quiche, Morning Glory Muffins

We love quiche and this recipe is quick and easy and I usually have all the ingredients on hand (or something I can substitute -- it's a very forgiving recipe).

Bacon and Cheese Quiche
10 slices bacon, fried crisp and crumbled (you can use microwave bacon and even real bacon bits in a pinch)
1 deep dish pie crust (frozen, refrigerated, or homemade)
4 eggs
1 1/2 cups milk (skim, low-fat, whole, cream, whatever you have)
1/2 tsp. salt
1/8 tsp. nutmeg
pinch of cayenne (or black pepper if you prefer)
1 1/4 cups grated Swiss cheese

Following package directions for pre-baking pie crust. 
Preheat oven to 425.
Sprinkle crumbled bacon over the bottom of the crust. Combine eggs, milk and spices and well. Sprinkle cheese over bacon and ladle egg mixture over all. Bake at 425 for 15 minutes. Reduce heat to 350 and bake for 30 minutes or until a knife inserted in the middle comes out clean. Serves 6.

adapted from The Fannie Farmer Cookbook (1990)

linking up to Skip to My Lou

Made by You Monday -- Menus

It's a menu Monday again!

Day #1 -- Chicken in the Jug, baked sweet potatoes, garlic okra, and green beans

Day #2 -- Grilled pork medallions, milk salad, whole wheat sourdough bread, succotash, pumpkin bread

Day #3 -- Pintos and ham, cornbread, spinach salad

Day #4 -- Breakfast casserole, hot fruit compote

You can find the milk salad here, the marinade for the pork here, the pumpkin bread here, and the cornbread here.

Happy Eating!

linking up at Skip to My Lou

Made by You Monday: Menus . . . Again

Craftiness has all but disappeared in my house -- at least completed craftiness. Last week I don't think I posted at all. I was reprimanded by my bestie. Sheesh, it's a lot of stress to be responsible for 2 households! Anyway, here's this week's list. Let me warn you it is nothing exciting, but hopefully it will get food on the table -- well the counter.

Day #1 -- Provence Tilapia

Corn on the Cob

Green Beans

Day #2 -- Grilled Chicken Sandwiches

Stovetop Fried Potatoes

Garlic Okra

Day #3 -- Manic Meatloaf

Baked Sweet Potatoes

Steamed Broccoli

Day #4 -- 4-Bean Enchiladas

Tossed Salad

Day #5 -- Breakfast for Dinner!

Eggs

Bacon

Fruit Cup

Cinnamon Toast

Day #6 -- Kitchen Sink Salad

I'll post more recipes later, but for now here's the really quick and easy one. (Don't judge!)

4-Bean Enchiladas

10 8" flour tortillas

15 oz can each: kidney beans, garbanzo beans, pinto beans, and navy or great northern beans (I use black beans instead of the garbanzo beans, but that's just a personal preference.)

11 oz can cheddar cheese soup (condensed)

8 oz can tomato sauce

10 oz can enchilada sauce

1 1/2 cup shredded cheddar cheese

Drain and rinse all beans. Combine beans and soup. Spoon 1/3 cup mixture down the center of each tortilla; roll up and place seam side down in a greased baking pan. Mix sauces and spoon over enchiladas. Cover with foil, and bake at 350 degrees for 30 minutes. Remove foil, top with cheese, and bake for an additional 5 minutes or until cheese is thoroughly melted.

Serves 5

Happy eating!

link up with Skip to My Lou

More Monday Menus

It's Monday again, so that means Made by You Mondays. In honor of my bestie, LBB, and the fact that I've had NO time to be crafty lately, here are some more menu/recipe ideas for everyone.

Day #1 -- Chicken Caprese

Lettuce Wedges

Foccacia

Day #2 -- Grilled Tilapia

Fettucine Alfredo (side-dish version)

Baby Peas

Day #3 -- Black Beans & Rice

Tortillas

Tossed Salad

Day #4 -- Hamburgers

Baked Beans

Chips

(yes, this was on here last week,

but we never had them,

so they're back!)

It's a short week (menu wise) because we're taking our son to college on Thursday.

Black Beans & Rice

3/4 cup onion, chopped, and sauteed in 3 T. butter or olive oil
1 can black beans, drained and rinsed
1 15-oz can whole kernal corn, drained
2 15-oz cans diced tomatoes
1 t. salt
3/4 t. garlic salt
1/2 t. coriander
1/2 t. oregano
3/4 t. coarse ground black pepper
3 cups cooked rice

Saute onions in oil. Add remaining ingredients, except rice, and simmer for 15-20 minutes. Stir in rice. Heat through. Serves 6-8 as a side dish, 4-6 as a main dish.

From last week:

Rice Jardin

3/4 cup or one medium onion, chopped
1 lb. zucchini, thinly sliced
3 Tablespoons butter
1 cup canned whole kernel corn, drained OR fresh OR frozen
1 cup canned, diced tomatoes (I like the ones with basil, garlic and oregano) OR fresh tomatoes, diced
3 cups cooked rice
Salt and pepper to taste

Saute onions and zucchini in butter until tender. Add remaining ingredients (except for rice), cover, and simmer for 15 minutes. Stir vegetables and rice together. Serve as a side dish for 6 or a main dish for 4.

Happy Eating!

linking up at Skip to My Lou

Monday Menus

The other day my bestie, LBB, called to say she had an idea for my blog. She said I should post my menus for the week on Made by You Monday, because then she wouldn't have to make a menu list herself.

I make a menu list most weeks. It's the only way I know to make a grocery list. So for today I'm sharing this past week's menu list with links to a couple of the recipes.

Day 1 -- Roasted (or rotisserie) Chicken

Garlic Okra

Cooked Apples

Black Eye Peas

Day 2 -- Enchilasagna

(a Leanne Ely recipe posted at the bottom)

Tossed Salad

Day 3 -- End of Summer Soup

(I added the zucchini and used my leftover chicken)

Wheat bread with garlic and cheese

Day 4 -- Grilled Bruschetta Chicken

Rice Jardin

Day 5 -- Hamburgers

Baked Beans

Ruffles

Day 6 -- Taco Salad

Enchilasagna
Serves 8

2 10-oz cans mild enchilada sauce
1 15-oz can tomato sauce
1 lb. Ground round, cooked and drained
1 T. ground cumin
1 T. garlic powder
12 corn tortillas, coarsely chopped
1 15-oz can black beans, drained and rinsed
1 lb. Low-fat cheddar cheese, grated

Preheat oven to 350 degrees. Grease a 13x9 pan. Combine sauces and set aside. Brown and drain beef. Add seasonings, beans and sauces minus 3/4 cup of sauce mixture. Pour reserved sauce on bottom of pan. Add 1/3 of beef/bean mixture. Add 1/3 of tortillas; another 1/3 of beef/bean mixture and 1/2 cheese. Repeat layers ending with cheese. Bake uncovered for 30-40 minutes. Wait 10 minutes before serving.

Let me know what you think and if you need any additional recipes.

Happy Eating!

linking up at Skip to My Lou

Inner Pickle Menu Challenge

So Monday Fiona at Inner Pickle asked us again what we were eating this coming week. I started not to join in, but then I figured why not.
You may notice some similarities if you read last week's menu -- that's because I didn't follow my schedule last week, so things turn up again this week.
Monday: Italian Crescent Casserole and a big tossed salad
Tuesday: Barbecued chicken fillets, roasted carrots and potatoes, and steamed broccoli
Wednesday: pizza at a church meeting
Thursday: Cooked mixed beans, cornbread, and sliced apples
Friday: date night
Saturday: Herbed salmon and shrimp skewers, succotash, and blueberry muffins
Sunday: Pork tenderloin with peach mango salsa, green beans, and baked sweet potatoes
We're off to a good start. Monday and Tuesday we've followed the list. Wednesday is definite, but we'll see what happens from there.

Feeding the Fam

Over at inner pickle Fiona is talking about menus. I am usually an inveterate menu planner, but the past few weeks have been stressful, so there's been lots of scrounging. As I was reading her post this morning, I was working on my grocery list, so I'm participating in a limited way.


Here's what I'm planning for this week (things are still stressful around here and the weather is completely bizarre!):


Monday -- Roasted chicken, steamed broccoli, roasted potatoes and carrots
Tuesday -- White Chicken Chili, cornbread, sliced apples
Wednesday -- Hamburgers, baked beans, potato chips
Thursday -- Herbed salmon, butterfly shrimp, succotash, fruit salad


So how's your week shaping up? 


Link up over at inner pickle