Monday, March 01, 2010

menu planning monday: week of 03/01

trying some new recipes this week because i'm just in the mood to shake things up a bit!

monday: Cheeseburger Potato Pie
tuesday: Chicken & Biscuit Casserole
wednesday: Topsy Turvy Taco Bake
thursday: Chicken & Broccoli Alfredo 

Cheeseburger Potato Pie

-1 1/2 lbs lean ground beef
-1/2 cup plain bread crumbs
-1/4 cup finely chopped onions
-1/4 cup ketchup
-2 teaspoons prepared mustard
-1/2 teaspoon salt
-3 slices bacon
-1 1/4 cups water
-3 tablespoons margarine or butter
-1/4 teaspoon garlic salt (I use garlic powder though, and extra of it)
-3/4 cup milk (skim is fine)
-2 cups instant mashed potatoes (or use leftover mashed potatoes or make real ones - that's what I always do)
-1 cup shredded cheddar cheese, divided in half
-1 medium tomato, chopped
-2 green onions, sliced (or you can use white onion), if desired

1. Heat oven to 375 degrees F.
2. Combine ground beef, breadcrumbs, onion, ketchup, mustard and salt and mix well.
3. Press hamburger mixture in bottom and up sides of an ungreased 9 inch pie pan to cover completely. Bake in preheated oven for 15 minutes.
4. While meat mixture is baking, cook bacon until crisp.
5. Drain on paper towel, cool, and crumble.
6. Discard bacon drippings or save for another recipe.
7. In a medium sauce pan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat and add milk. With a fork, stir in potato flakes. (I usually just make real mashed potatoes or use leftover ones, then add the cheddar cheese and garlic powder.)
8. Then stir in 1/2 cup of cheddar cheese.
9. Remove partially baked beef crust from oven; pour off any fat.
10. Spoon potato mixture into crust evenly.
11. Return to oven for another 10-15 minutes or until meat is thoroughly cooked, and potatoes are heated through.
12. Remove pie from oven. Top with tomato, remaining cheese and crumbled bacon.
13. Return to oven, and bake for 5 minutes longer, until cheese is melted.
14. Remove from oven, top with green onions. Let stand 10 minutes before serving.

Chicken & Biscuit Casserole
from Pillsbury

-2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup

-1/4 teaspoon crushed dried thyme leaves
-1/4 teaspoon pepper
-1 bag (1 lb) frozen broccoli, carrots and cauliflower
-2 cups cubed cooked chicken or turkey
-1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1. Heat oven to 375°F. In 3-quart saucepan, stir together soups, thyme leaves and pepper. Stir in vegetables and chicken. Heat over medium-high heat, stirring occasionally, until mixture just begins to boil. Reduce heat; cook 3 to 4 minutes longer. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
2. Cut biscuits into fourths and place around outside edges of baking dish over hot chicken mixture.
3. Bake 18 to 22 minutes or until biscuits are golden brown and baked through.

Chicken & Broccoli Alfredo
from Better Homes and Gardens

-4 small skinless, boneless chicken breast halves
-Salt and pepper
-8 oz. mushrooms, halved
-1 Tbsp. olive or cooking oil
-1 lemon
-3 cups fresh broccoli florets
-1 10-oz. container refrigerated light Alfredo pasta sauce

1. Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
2. Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
3. Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.