This Week's Menu (Nov 7- Nov 13 2010)

Sunday:
Slow Cooker Roast Beef with Merlot, Baby Red Skin Potatoes, and Baby Carrots
1 3 lb roast
1 Bottle Merlot Wine
2-3 lbs Baby Red skin Potatoes
1 bag Baby Carrots
water
seasonings

Season roast as desired. Put carrots in bottom of Slow cooker, place roast on top, fill in sides with potatoes. Pour in bottle of Merlot. Top off with water so roast is covered completely. Cook on low for 1.5 hrs per lb of roast.

Monday:
Taco Night
1 pkg flour tortillas
1 lb ground beef/chicken
1 can re-fried beans
1 pkg Taco Seasoning
lettuce,tomato, cheese, as needed

Cook meat, add taco seasoning. Heat beans in pan.  Heat tortillas if desired. Combine meat, beans, and other toppings inside a tortilla.


Tuesday:
Biscut Topped Chicken Pot Pie

2 cans  (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup

1 cup  milk

1/4 tsp.  dried thyme leaves , crushed

1/4 tsp.  ground black pepper

4 cups  cooked cut-up vegetables *

2 cups  cubed cooked chicken

1 pkg.  (7 1/2 to 10 ounces) refrigerated biscuit

In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.

Bake at 400 degrees F. for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes more or until biscuits are golden.

* Use a combination of broccoli flowerets, sliced carrots and peas or broccoli flowerets, cauliflower flowerets and sliced carrots or broccoli flowerets and sliced carrots.

 

Wednesday:
Smoky Mac & Cheese

8 ounces  shell macaroni or mini wheels

8 ounces  mild Cheddar cheese, shredded

6 slices  American cheese

1/4 to 1/2 teaspoon  mesquite flavoring

1 teaspoon  smoked paprika

1-1/2 teaspoons  smoked sweet pepper seasoning blend (such as McCormick)

1/2 to 1 cup  2% milk

6 slices  hickory-smoked bacon, crisply fried and broken into pieces

Cook macaroni in large pot of lightly salted water according to package directions. Drain and put in large baking dish.

Mix in Cheddar cheese, American cheese, mesquite flavoring, paprika and sweet pepper seasoning blend. Stir until cheese melts, adding milk for desired creaminess.

Sprinkle bacon on top. Cover and vent in the corners. Microwave 3 minutes at 50% power. Serve warm.

Thursday:
Pork and Potato Bake
2 Pork Chops
Large Potatoes
1 cup Chicken Broth
1/2 cup Butter
1/2 cup flour

In a saucepan melt butter and season with salt and pepper. Add flour and stir until mixture is light tan in color, add chicken broth, bring to a boil.
Dice potatoes into 2 or 3 inch cubes and place into a large casserole dish. Top the potatoes with pork chops that have been seasoned with salt and pepper. Pour chicken broth mixture over the pork chops and potatoes.
Bake for 45 min at 375.

Friday:
Garlic Mashed Potatoes and Beef Bake

1 lb.  ground beef

1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 tbsp.  Worcestershire sauce

1 bag  (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

2 cups  water

3 tbsp.  butter

3/4 cup  milk

2 cups  instant mashed potato flakes

Heat the oven to 400 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.

Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.

Bake for 20 minutes or until the potatoes are lightly browned

Saturday:
Smoked Salmon Potato Gratin

2 1/2 pound  golden potatoes, peeled and thinly sliced (6 medium), about 8 cups

2 tablespoons   butter

1 cup   thinly sliced leeks

2 tablespoons  Gold Medal® all-purpose flour

3 cups   half-and-half

1 cup   shredded Gruyere or Swiss cheese

2 tablespoons   chopped fresh dill weed

1/2 teaspoon  salt

1/4 teaspoon   pepper

12 ounces  smoked salmon (not lox), cut or flaked into 1/2-inch pieces

Topping

1 cup   Progresso® plain bread crumbs

3 tablespoons   butter or margarine, melted

Fill 4-quart saucepan two-thirds with water; heat to boiling over high heat. Cook sliced potatoes in water 6 to 9 minutes or until almost tender; drain and return to saucepan.

Heat oven to 350 degrees F. Spray 3-quart casserole with cooking spray.

In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook and stir leeks in butter about 5 minutes or until softened. Stir in flour. Gradually stir in half-and-half. Heat to boiling. Remove from heat. Stir in cheese, dill, salt and pepper until cheese is melted.

Pour sauce over potatoes in saucepan. Spoon half of potato mixture into casserole. Top with half the salmon. Repeat layers.

Stir together bread crumbs and melted butter; sprinkle over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown