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Sunday, October 16, 2011

Meal Plans Oct 17th-23rd

Copy and paste away ladies!

Monday: CP Root Beer BBQ Beef Sandwiches
1 boneless beef rump roast (4lb)
2 cups bbq sauce
1 cup root beer
16 sandwiches buns (WOW!  I guess everyone's coming to our place.)

Place beef in crock.  In a medium bowl, mix 1 1/2 cups bbq with root beer; poor over beef.
Cover and cook on low 10-12 hours (more like 8 for my crock)
About 20 minutes before serving, remove beef from crock and place on a large plate.  Pour juice from crock into 12" skillet.  Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups.  Meanwhile, shred beef with 2 forks; return to crock.
Stir remaining 1/2 cup bbq sauce into reduced juices in skillet; pour over shredded beef in crock.  Salt and pepper to taste if desired.  1/2 cup serving of meat per bun. 

Tuesday: Skillet Herb Chicken
4 chicken breasts
1/4 tsp ground sage & dried thyme
2 cloves garlic, minced
1 can cream of chicken soup
1/2 cup water
4 cups of cooked rice

Cook chicken in a skillet sprinkled with sage and thyme, about 15 minutes or until no longer pink.
Remove chicken, then spray the same skillet with non stick spray and brown the garlic.  Add chicken back to pan.  Mix soup and water in a bowl, then add to skillet.   Turn down to low and heat through. 
Serve chicken and soup over rice.

Wednesday: CP Tacos (pulling together all the left over meats)
Cleaning out the freezer of all the left over taco meats. 

Thursday: Beefy Italian Ramen Skillet
2 packs of beef-flavored ramen noodles
1 lb lean ground beef
24 slices pepperoni
1 can diced tomatoes with basil, garlic & oregano; undrained
1 cup water
1 small green bell pepper, cut into 1/2" pieces (1/2 cup)
1 cup shredded mozzarella cheese

Break blocks of noodles in half, reserve on packet of season and discard the other.  Set aside.
In a 10" skillet, cook beef and pepperoni over med-high heat 5-7 minutes, stirring occasionally until beef is thoroughly cooked; drain.
Stir in tomatoes, water and reserved season packet.  Heat to boiling, stir in noodles and bell pepper.  Cook 3-5 minutes, stirring occasionally until noodles are tender.  Remove skillet from heat. 
Sprinkle cheese around edge of noodle mixture.  Cover; let stand for 5 minutes or until cheese is melted. 

Friday: Cheesy Mini Meat Loaves
1lb ground beef (90% lean)
1/4 cup plain bread crumbs
3 Tbsp ketchup
1 tsp onion salt
1/2 tsp pepper
1 egg
1/2 cup cheddar cheese, shredded
4 slices bacon, cut in half, crosswise

These are meant to be grilled on a Forman style grill, I will probably use a skillet. 
In a large bowl mix all ingredients except bacon.  On a work surface, pat mixture into 7" square; cut into 4 (3 1/2") squares.
Place beef squares on heated grill/skillet.  Top each square with 2 half slices of bacon, cook for 6-10 minutes, or until squares are cooked through and no longer pink.  

Saturday: Family Dinner

Sunday: Short Cut Sloppy Joes
1 lb ground beef
1 can Campbell's Italian Tomato Soup
1/4 cup water
2 tsp Worcestershire
1/8 tsp pepper
6 hamburger buns

Cook meat until browned and no longer pink, drain. 
Add soup, water, Worcestershire and pepper.  Reduce heat to low and heat through.  Serve on rolls. 

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