I really got off track with our meals last week for some reason…not sure why. But we did have the cheeseburger muffins and they were very good! They were a little different than what I was expecting. I thought they would be more like meatloaf muffins but they were bready like real muffins would be, just filled with hamburger and cheese. It made lots, too!
I’m going back to some basic favorite recipes this week…The BLT Pizza is my only new recipe.
Monday – BLT Pizza
Ingredients:
- 1 prebaked Italian bread shell crust (16 ounces)
- 1/2 cup mayonnaise or salad dressing*
- 2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 12 bacon strips, cooked and crumbled
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 1-1/2 cups shredded lettuce
- 2 medium tomatoes, thinly sliced
Directions:
Place the crust on a ungreased 12-in. pizza pan. In a bowl, combine the mayonnaise, basil, garlic powder and onion powder; spread over crust. set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust. Bake at 425° for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges. Serve immediately. Yield: 4-6 servings.
Tuesday – Hard and Soft Tacos, Mexican Rice, Chips and Dip
Wednesday – Beef Stroganoff (Better Homes and Gardens Cookbook)
Ingredients:
12 oz. boneless beef sirloin steak
1 8 oz. carton dairy sour cream
2 tbsp. all-purpose flour
2 tsp. instant beef bouillon granules
2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter or margarine
2 c. hot cooked noodles
1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in bouillon granules, 1/2 c. water, and 1/4 tsp. black pepper; set aside.
2. In a large skillet cook and stir the meat, mushrooms, onion and garlic in hot butter over medium-high heat for 5 min. or until desired doneness. Drain off fat.
3. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 min. more. Serve over noodles.
Thursday – leftovers
Friday – eat out
Saturday – Mexican Chicken (The Old Country Store Cookbook)
Ingredients:
4 large chicken breasts (fillets)
2 cans Cream of Chicken soup
1 can Rotel tomatoes
1 c. chipped bell peppers
1 c. chopped onion
1/2 T. garlic powder
1/2 T. chili powder
1 c. grated sharp cheddar cheese
1 large bag regular flavor Doritos
Boil chicken. Cut into small pieces. Mix together soup, Rotel, bell peppers, onion, garlic, chili powder, and 1/2 c. of cheese. Spray a large pyrex pan with Pam. Line bottom with 1/2 c. of crushed Doritos. Place chicken pieces on top. Pour in mixed ingredients. Bake at 350 for 30 minutes. Pour remining Doritos and cheese over top and return to oven until cheese melts.
Sunday – leftovers
Visit Menu Plan Monday at OrgJunie for more menu planning ideas.
Snow White says
everything looks delicious. sometimes old favorites are the only way to go.
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homegrownstrawberries says
Hmmm you got me thinking a taco night would be great tonight… maybe we will do the Pizza tomorrow.
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Rachel @ springpad says
All of your meals look delicious – especially the Mexican Chicken, that’s one I’ll definitely have to try out soon! You should check out springpad’s
weekly meal planner – it’s a great way to organize all of your menus and recipes, I think you’d really like it!
LifeAtTheCircus says
sounds delicious! you make the best meals girlie!!
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erin says
Monica,
You’re like me, you love to share great recipes! These look great and I might even borrow some 🙂 That Mexican chicken looks delicious, and I will be trying that 🙂 Hope you and family are doing well!
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erin says
Hey, by the way, I post some favorite recipes of mine on my blog, and anything I make is super easy, so check them out 🙂
erin’s last blog post..So Ready for Vacation!
Joy @ Five J's says
Love the recipes! I’ve bookmarked your post so I can come back to it later.
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