Monday, November 01, 2010
Menu Plan Monday--Clipping binder edition with bonus recipe!
Hello blog! It's been a long time! I took some time off to be sick. I didn't feel like cooking when I was ill so the family lived on soup, sandwiches, pancakes....easy, quick and minimal cooking.
I am back, and this time I pulled one of my clipping binders off the shelf to make my menu. There was a reason I saved all of those recipes, right???
Monday--Cheeseburger soup*, bread from my bread machine (handwritten, I have no idea where I got it)
Tuesday--Psycho Chicken (Cooking Light, June 2002), steamed vegetables, buttered noodles
Wednesday--steak. sauteed mushrooms, blue cheese crumbles, mashed potatoes and steamed green peas.
Thursday--Pork Chop Suey (cheating...Eat, Shrink and Be Merry)
Friday--Salmon Loaf (my Mom's recipe)
Balsamic chicken with caramelized onions (Woman's Day, Feb, 1999)
You can check out more menu planning ideas at I'm an Organizing Junkie
1/2 lb ground beef
3/4 cup chopped onion
3/4 cup diced celery
1 tsp parsley flakes (I am subbing in fresh)
3 cups chicken broth
1/4 cup flour
1 1/2 cups milk
1/4 cup sour cream
3/4 cup shredded carrots
1 tsp. basil
4 Tbs butter or margarine, divided
4 cups peeled, cubed potatoes
2 cups cheddar cheese
salt and pepper to taste
Brown beef in a large soup pot. Drain and set beef aside. Place pot back on heat and saute onions, carrots, basil, and dried parsley in 1 Tbs butter until tender. Add broth, potatoes, ground beef and bring to a boil. Reduce heat, cover and simmer for 10-12 minutes until potatoes are tender. Meanwhile, in a small skillet, melt remaining 3 Tbs butter. Add flour. Cook and stir 3-5 minutes until bubbly. Add to soup and bring back up to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt, pepper. Stir until cheese melts. Remove from heat, stir in sour cream and garnish with fresh parsley if you didn't use dried.
Serves 4-6, I think.