Monday

15 Min. Taco Bake

guacomole

chips & salsa

Tuesday

sausage on grill

ranch beans (hubbie made)

corn on cobb

Wednesday

Homemade pizza

salad

cantelope

Thursday

40 glove chicken in crock pot

noodles

brocc

Friday

left-overs

The following recipes are from menu plan last week. Sorry that I’m not giving credit where it is due. ): If one of these recipes is yours , email me with your link. I just copy and paste recipes into documents. Sorry.

For more yummy meal ideas see Orgjunkie.

QUICK PIZZA DOUGH

1 pkg. Quick Rise dry yeast (Red Star)
1 c. lukewarm water
2 tbsp. vegetable oil
1 tbsp. honey
2 1/2 c. flour


Mix yeast in water , then add other ingredients. Mix well by hand. Cover with dishtowel and let sit in bowl for 5-10 minutes. Flatten on greased pan. Add your own toppings. Bake at 450 degrees for about 12 minutes.

15-Minute Taco In A Pan

1 lb. extra lean ground beef
1-1/2 cups water
1 pkg. (35 g) taco seasoning mix
1-1/2 cups instant white rice, uncooked
1 cup KRAFT Tex Mex Shredded Cheese (or just regular grated cheese is fine)
2 cups shredded lettuce
2 cups chopped tomatoes

Directions
1. BROWN meat in large nonstick skillet; drain.
2. ADD water and seasoning mix; stir. Bring to boil.
3. STIR in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 min. Top with lettuce and tomatoes.

CROCKPOT 40 CLOVE GARLIC CHICKEN

-1 large broiler/fryer whole chicken (as big as your crock will fit)

-thyme, rosemary, sage, parsley

-salt

-fresh ground pepper

-40 cloves UNPEELED garlic

-2 stalks celery, washed and cut into 3 inch pieces

-baguette or french bread slices, toasted

Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.

Remove chicken and celery to serving platter. Remove garlic to small bowl.

GRAVY
-1/4 cup cream

-2 – 3 tablespoons cornstarch

-salt and fresh ground pepper to taste

Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat. We served it with noodles.

The roasted garlic can be squished out of it’s skins onto the toasted bread. We had enough left over to make yummy roasted garlic mashed potatoes the next day.