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Monday, September 26, 2011

Meal Pans 9/26-10/2

This weeks' meals have a couple of new ones in store. 

Mon: CP: Amazing French Dip
4lb roast
1 can each Condensed French Onion Soup & Beef Broth (10.5oz)
12oz Ginger Ale

Add everything  to the crock, cook on low for 7-9 hours, slice thin and serve on rolls.  Use broth as dip. 

Tue: Crunch Onion Chicken
2 cups (4oz) French's fried onions
2 Tbsp flour
4 boneless, skinless chicken breasts
1 egg beaten

Mix onions and flour in a bag, crushing onions with hands or a rolling pin.  Transfer to a pie plate or pan.  Dip chicken in egg, coating both sides, then dip in onion mix, making sure to press it down so that the onions stick.  Bake 400 for 20 min or longer, or until chicken is no longer pink in the middle. 

Wed: CP Cheeseburger Meatloaf
2 lb ground beef
6oz of Chicken Stove Top
1/2 cup water
2 eggs, beaten
1 small onion or onion flakes
1/2 cup ketchup
1/4 cup mustard
dash Worcestershire
1 tsp ea: garlic powder, Italian season, season salt & pepper
4 slices of cheese

Mix everything together until just blended except the cheese.  Fold 2 pieces of foil (30 inches each) lengthwise in half twice, then lay in a cross on your work space. Top the foil with meat and shape into a loaf.  Fold foil up and use as a lift to lower into crock.  Cook on low for 4 hours or until the middle has reached 160 degrees.  Top with cheese and let stand until melted. 

Thurs: Quiche
Basic pie crust (mine are store bought)
2 whole eggs
2 egg white
favorite ingredients

Bake at 375 for about 30 min, or until knife inserted in the middle is clean.  Let stand for 10 min.

Fri: Something from a box

Sat: Family Dinner

Sun: Spaghetti

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