tucker weekly menu.

i am going to try to be more consistent on this blog. i have been trying new recipes and i have miserably failed at posting them. here is to posting more!

anyway, here is our weekly menu.

monday: whole wheat pasta and tomato sauce with steamed broccoli on the side (needed a quick meal due to school and work schedules)

tuesday: chicken taco soup

wednesday: chicken bake dish (this is a new one)

thursday: baked potatoes with fiesta bean topping and steamed veggies

friday: chicken foil dinner (new recipe)

saturday: grilling steaks with corn on the cob, etc

sunday: hawaiian pork chops over rice (new recipe)

brownie trifle

made this for the hubb's birthday. it is pretty simple and can feed a crowd.

ingredients:
1 brownie mix
3 1/2 oz. instant chocolate mousse mix
1 bag heath milk chocolate toffee bits
1 (12oz) cool whip (or you can use real whipping cream)

prepare the brownie mix according to the "cakelike brownie" directions and let sit over night. prepare chocolate mousse according to package.

crumble brownies and layer in trifle bowl in this order: 1/2 of the brownies, 1/2 the mousse mixture, 1/2 the crushed heath bars, 1/2 the whipped topping. repeat layers ending with whipped topping. garnish with chocolate curls or leftover heath bits.

chill for 6 to 8 hours.

creamy chicken and rice soup.

we loved this recipe!

soooo easy and yummy.

ingredients:

3/4 cup carrots chopped

3/4 cup celery chopped

1 1/2- 2 cups cooked chicken chopped or shredded

4 cups chicken broth

1/4 cup flour

2 boxes uncle bens wild rice ( i used 2 bags of the pre-made uncle bens wild rice that you heat in the microwave for 90 seconds, saves loads of time)

3/4-1 cup cream (depending on how creamy you like it)

parsley flakes

directions:

saute veggies in butter for 5 minutes or till starting to get tender

add the flour, stir for 30 seconds

add broth and a few dashes of parsley flakes

stir until it starts to thicken (about 5 minutes or so)

add cooked rice, chicken and cream.

cook till its all heated through.

if you want a thinner soup add milk, if not enjoy!

quick and easy hamburger stroganoff

this is another quick and easy recipe

you will need:

1 lb hamburger

2 T dried onion flakes

salt and pepper

1 can cream of mushroom soup

1/2 cup sour cream

1 T Worcestershire sauce

cooked noodles

instructions:

brown hamburger and onion till cooked

add soup and sour cream and worcestershire sauce

cook till mixture is warm

serve over noodles.

crispy ranch chicken

i have failed miserably at taking pictures the last few times i have made things to add to this blog.

anyway, this recipe is almost too easy. it has become one of my go-to recipes when i need to whip something yummy up quick.

you will need: 

1-2 lbs chicken tenders, thawed

1 packet hidden valley ranch dressing mix

1 cup planko bread crumbs

1/2 cube butter melted

parchment paper

instructions:

preheat oven to 375 degrees

line cookie sheet with parchment paper

melt butter in bowl

mix ranch dressing packet and bread crumbs in gallon size bag

dip chicken tender in butter and then coat with mixture in bag. 

place on cookie sheet

cook for 45-50 minutes until cooked through

tucker weekly menu.

here is the menu for the rest of our week...

wednesday: southwest chili mac with cornbread

thursday: crock pot green chile chicken over rice with mixed veggies on the side

friday: pizza casserole and green salad

saturday: out to dinner

sunday: pot roast with rolls

christmas fudge.

lucy and i made fudge for some neighbors today. we love this recipe. it is so fast too! let the holiday baking begin :)

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring.
Remove from heat, stir in chocolate till melted.
Add marshmallow creme, nuts & vanilla beat till blended.
Pour into greased 13 x 9-inch baking pan.
Let cool and cut into 1-inch squares.