Menu Plan for after Samuel is born.

*** October 21 I will have a c-section to deliver my 4th child. My husband and mom (who lives in Arkansas) will be caring for my children. I have made the following list in an attempt for them to prepare meals the children like and aren't frozen (or from McDonald's!). If you are interested in the recipes all of the chicken and most of the ground beef recipes can be found by using the label to the right.

Chicken
Mexican Chicken Cornbread Stuff (can also use ground beef), Corn, Sour Cream, Pineapples.
Chicken and Cornbread Dressing, Green Beans, Corn.
Curry Chicken Salad, Flour Tortilla, Apple.
Tortilla Stack (with or without Chicken), Sour Cream, Pineapples.
Chicken Curry, Rice, Carrots, Pineapple Chunks.
Easy Breaded Chicken, Steamed Broccoli and Carrots, Rice or Mashed Potatoes.
Balsamic Marinated Chicken (my version), Broccoli, Carrots, Onions, Rice.

Hamburger
Sloppy Tom, Corn, Green Beans, Slice of Bread.
Extra Easy Lasagna, Green Beans, Corn, Cheddar Bread.
Meatloaf the Stephanie Way, Green Beans, Corn, Cheddar Bread.
Ground Beef Stroganoff, Pasta, Green Beans, Corn.
Tater Tot Casserole.
Hamburger Gravy, Fried Potatoes, Biscuits.

Chili, Cheddar Cheese, Crackers/Corn bread/Cheddar Bread.
Nachos: Taco Meat, Cheddar, Tortilla Chips, Sour Cream.

Other
Whole Wheat Pizza Crust (See ...In the Kitchen for recipe), Pepperoni, Pineapples.
Scrambled Eggs, Biscuits/Toast/Bagels/English Muffins, Fried Potatoes.
French Toast, Syrup, Scrambled Eggs.
Roast, Potatoes, Carrots, Biscuits, Gravy.
Chicken Noodle Soup (from a can), Crackers.

Lunch
Hot dog (2 for boys, 1 for Ellie) – no bread, slice of cheese, apple, crackers (4 – boys, 2 – Ellie).
PB and Honey/Jelly (1 slice bread for Ellie, 2 for boys), Apple.
Ham & Cheese Sandwich (ask boys mustard or mayo; 1 slice bread for Ellie, 2 for boys), Apple.
Tuna Sandwich (1 slice bread for everyone), Apple.
Leftovers.
Raisins at any time for Will, limit amount for Ellie & Ben.

Snacks
Fruit
Cheese and Crackers (2 for Ellie, 4 for Boys)
Popcorn (air popper is in basement on white yaffa blocks next to black metal shelves), butter, salt.
Peanut butter and Crackers
Raisins

Drinks
Milk for breakfast and supper (if they don't finish a cup put it in fridge and serve at next meal/snack.)
Water for lunch and snacks.
Lemonade for supper as a treat.

Lazy Linda's Refrigerator Rolls

*** This recipe came from my mom. When I was growing up she would prepare this dough almost every Saturday night or Sunday morning, put it in the fridge and we'd bake yeast rolls for lunch after church. YUM!!!

5-6 cups flour, all-purpose
2 pkgs. dry yeast
1 3/4 cup milk, very hot
1/2 cup soft margarine
1/2 cup sugar
1 1/2 tsp. salt
2 eggs

In a large glass bowl, heat milk 2 minutes in microwave; remove and add margarine, stirring to dissolve. Add sugar, salt, and yeast stirring together. Combine 2 cups flour; stir 2 minutes with mixer at medium speed. Add 1 egg and 1 cup of flour, beat at high speed for 1 minute. Add remaining egg and 1 cup flour stirring well. Add more flour to make a soft dough. Knead 5-10 minutes. Cover with towel; let rest 20 minutes. Punch down. Shape into 2 dozen rolls. Cover pan. Refrigerate 2-24 hours.

Let stand at room temp 10 minutes before baking at 375 for 20-25 minutes. OR Put in oven at 200 for about 10 minutes to allow rising, then increase heat to 375 baking approximately 15 minutes. Brush tops with butter or margarine.

(Mixer with dough hooks maybe used instead of kneading.)

Can substitute 2 cups whole wheat flour in place of all purpose flour.

*** My Notes: I'm not sure what the purpose of gradually adding the eggs is. I'll add them all at once to the wet ingredients and then start adding flour. Also, I'm sure she never kneaded the dough 5-10 minutes. The rolls usually rise some while in the refrigerator. We usually had 2 9 x 13 pans full of rolls.

Tater Tot Casserole or Hashbrown Casserole

*** This recipe, originally titled Hashbrown Casserole, came from my friend Amy. I've changed it up a little.

1 bag of tater tots or 2 lb. box of hashbrowns
3/4 cup melted margarine, divided
1 tsp. salt (I omit this)
1/2 tsp. pepper
1 can cream of chicken soup (cream of mushroom soup works well)
12 oz. sour cream
2 cups shredded cheddar cheese
2 cups crushed cornflakes

Defrost hashbrowns or tater tots in a 9 x 13 pan. Pour 1/2 cup margarine over hashbrowns/tater tots. In separate bowl mix remaining ingredients, except remaining margarine and cornflakes. Pour soup mixture over hashbrowns and top with cornflakes and margarine.

Bake at 350 for 45 minutes.

*** My notes: I don't use melted margarine over the tater tots before adding the soup mixture. Also, I plan to brown and crumble sausage and add that to the soup mixture for a main dish casserole. I've seen a similar recipe with ground beef instead of sausage.

Sloppy Tom or Joe

*** This recipe found at www.menuplanningcentral.com/arecipes.pdf

1 cup onions chopped
1/2 cup green bell peppers chopped
2 tablespoons butter or margarine
1 pound ground turkey
1 8-ounce can tomato sauce
1 1/2 teaspoons poultry seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
4 hamburger buns
Butter or margarine

In a 10-inch non-stick skillet over medium-high heat, sauté onion and green pepper in butter or margarine for 4 minutes or until onion is transparent. Add turkey and cook for 5 minutes or until no longer pink, breaking up meat as it cooks.

Meanwhile, in a small bowl, stir tomato sauce, poultry seasoning, Worcestershire sauce, salt, lemon juice, pepper and garlic powder.

When turkey is cooked, stir sauce into skillet; reduce heat to low, cover and simmer for 10 minutes.

Meanwhile, preheat broiler. Split buns. Spread lightly with butter or margarine and toast 6 inches from heat source. Spoon turkey mixture over bottom half of buns. Place top half over meat mixture.

*** My Notes: I'll add cheese to before placing the top bun. I'll use ground beef rather than turkey.

Lemon Garlic Pasta

*** This recipe found at www.recipezaar.com/26440

3 tablespoons minced garlic (the garlic in the jar)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper (fresh ground is best)
1 lb spaghetti or angel hair pasta, cooked to package directions
1/2 cup freshly shredded parmesan cheese
1/4 cup parsley

In large skillet, cook garlic in olive oil until golden. Add lemon juice, bouillon and pepper. Cook and stir until bouillon dissolves. In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

My Notes: I'll add bite sized cooked chicken to make this a main dish.

Easy Chicken Parmesan

*** This recipe found at southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly.

*** My Notes: I'll serve this with some type of pasta.

Romano's Macaroni Grille Penne Rustica

*** Recipe found at www.recipezaar.com/145119

SAUCE

* 3 tablespoons butter
* 2 tablespoons minced garlic
* 3 tablespoons marsala wine
* 2 cups heavy cream
* 1 cup grated parmesan cheese
* 1/2 cup milk
* 1/2 cup chicken broth
* 1 tablespoon cornstarch
* 1 tablespoon Grey Poupon Dijon Mustard
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh thyme
* 1/4 teaspoon ground cayenne pepper
* 1 lb penne rigate, cooked
* 12 medium shrimp, peeled and deveined
* 2 skinless chicken breasts
* 1/2 cup about 2 ounces thick-sliced prosciutto, chopped

TOPPING

* 3 tablespoons grated parmesan cheese
* 1 1/2 teaspoons paprika

GARNISH

* 12 sliced pimientos
* 4 sprigs rosemary

Directions

1. Preheat bbq grill to high.

2. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.

3. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.

4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.

5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

6. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.

Serves: 4

*** My Notes: Our local Macaroni Grille closed this year and I've been missing this dish. I'll prepare it all in one casserole dish. I'll also leave out the shrimp so it is cheaper and more kid friendly. I think it will serve MUCH more than 4!!