Week’s Dinner Menu

Ginger chicken (3168342551) (Photo credit: Wikipedia)
MONDAY
Boston Clam Chowder
2 6 ½ oz. cans minced clams
1 c. onion, finely diced
1 c. celery, finely diced
2 c. potatoes, finely diced
¾ c. butter
¾ c. flour
1 qt. half and half
1 tsp. salt
1 tsp. pepper
½ tsp. sugar
Drain juice from clams and pour over vegetables in a large pan. Add enough water to barely cover. Simmer covered over medium heat until potatoes are tender (about 20 minutes). In the meantime, melt butter. Add flour and blend. Cook a minute or two. Add half and half and cook stirring until smooth and thick. Use wire whip to blend. Add undrained vegetables and clams. Heat through. Season with salt and pepper.
TUESDAY
Quick and Easy Lasagna
1 bottle of garden vegetable spaghetti sauce
1 lb. ground beef, browned
1 pkg. oven read lasagna noodles
1 pkg. shredded mozzarella cheese
Brown hamburger. Add the bottle of spaghetti sauce, and simmer for ten minutes. Line bottom of pan with layer of uncooked lasagna noodles. Spoon sauce on top and then sprinkle shredded cheese over sauce. Make another layer of the same until all the sauce and cheese is used. Bake at 350 for 30 minutes.
WEDNESDAY
Pollo a la Chilindron
4 boneless chicken breasts
Paprika
3 tbsp olive oil
2 onions, chopped
2 tsp. minced garlic
2 c tomato, diced
½ c diced ham
2 green peppers, chopped
1 can olives, halved
1 ½ c. chicken broth
1 6.75 oz. pkg. near east Spanish rice pilaf
Cook chicken in oil. Season with paprika, salt, and pepper. Cook 3 minutes. Add chicken broth, rice pilaf and spice sack from the rice box. (Do not follow directions on the rice package). Bring to a boil. Cover and simmer 15 minutes. Add olives and cook 5 minutes. Let stand 5 minutes, serve.
THURSDAY
Hungry Boy Casserole
1 lb. ground turkey
¾ c water
½ c chopped onion
1 tsp. paprika
½ c. chopped green pepper
½ tsp. salt
1 8 oz. can tomato sauce
1 tsp. garlic powder
1 16 oz. can pork and beans
1 5 oz. can garbanzo beans, drained
Brown meat in large skillet. Add onions and peppers. Add all remaining ingredients. Cook on low while preparing biscuits.
1 c. bisquick
½ c water
Mix biscuit ingredients. Set aside. Pour meat and bean mixture in casserole dish. Plop spoonfuls of dough mixture on top of meat mixture. Bake at 425 for 20 minutes or until biscuits are golden brown.
FRIDAY
Pork Chow Mein
1 c. cooked pork loin, cut into thin strips
1 c. sliced celery
½ c. chopped onion
½ c. coarse chopped green pepper
1tsp. chicken flavor bouillon
1 tsp. sugar
¼ tsp. pepper
1 ½ c. water
2 tbsp. soy sauce
16 oz. can of bean sprouts, drained
2 tbsp. cornstarch
Chow mein noodles or hot cooked rice
In large skillet, combine pork, celery, onion, pepper, bouillon, sugar, pepper, 1 ½ c. water and soy sauce; cover. Bring to a boil: simmer 10 minutes, stir in bean sprouts. In small bowl, combine cornstarch and ¼ c. water until smooth. Over medium-high heat, carefully add to skillet mixture, stirring constantly until thickened. Serve over noodles.
SHOPPING LIST
ð 2 6 ½ oz. cans of minced clams
ð 4 onions
ð 1 pkg. celery
ð 1 small bag of potatoes
ð 1 pkg. butter
ð 1 qt. half and half
ð 1 bottle of garden vegetable spaghetti sauce
ð 1 box oven ready lasagna noodles
ð 1 lb. ground beef
ð 1 lb. ground turkey
ð 1 pkg. shredded mozzarella cheese
ð 4 boneless chicken breasts
ð Paprika
ð Olive oil
ð Minced garlic
ð 2 tomatoes
ð 1 pkg. ham sliced meat
ð 4 green peppers
ð 1 can olives
ð 1 pkg. chicken broth
ð 1 6.75 oz. near east Spanish rice pilaf
ð 1 8 oz. can of tomato sauce
ð 1 16 oz. can of pork and beans
ð 1 5oz. can of garbanzo beans
ð 1 box Bisquick
ð 1 pkg. pork loin
ð 1 pkg. chicken flavor bouillon
ð Soy Sauce
ð 16 oz. can of bean sprouts
ð Cornstarch
ð Chow mein noodles or instant rice