With the holiday (and hopes for the leftovers that come with it) coming up, this week's menu is short and sweet. I included recipes for a new dish (Something Good) and an old one I haven't prepared in awhile. For more menu ideas, go see Laura's Menu Plan Monday meme.
Tonight's dinner will be No Peek Stroganoff, salad, and green beans. The stroganoff recipe is below. Wednesday we'll have whatever I cook for Mom and Pop and bring home with me and Thursday we're eating with friends and will probably bring home some leftovers.
The rest of the week we'll have, in no particular order:
Chicken Enchiladas with salad
Something Good (yes, that's the name of the dish - recipe below) with mashed cauliflower, steamed spinach and salad
Salad with turkey ham and a lot of fresh vegetables in them
No Peek Stroganoff - recipe from "A Heritage of Texas Cooking"
2 lbs. boneless stew meat (I'll use carne picada I have thawed)
1 pkg dry onion soup mix (or homemade equivalent)
1 can cream of mushroom soup (or homemade equivalent)
2/3 can water
Sliced mushrooms, either canned or fresh, to taste
Salt and pepper to taste
Mix ingredients and add to meat in a baking dish. Cover with foil, bake at 300 for about 3 hours and do not uncover until the 3 hours have passed. Serve over rice or noodles or mashed cauliflower. As an aside, this dish is a nice way to use leftover turkey. It's just as good with turkey or chicken as it is with beef and if we have a little leftover turkey after Thursday we might use it in this.
This is also very good when wrapped in a tortilla. Tonight I had it over torn up low carb tortillas and it was very good!
Something Good - recipe from "A Heritage of Texas Cooking"
1 lb chopped round steak (ground beef works also)
1 cup chopped celery
1/2 stick butter or margarine
1 cup chopped bell pepper
1 cup chopped onions
1 can tomatoes (Ro-tel is great to spice it up)
Salt and pepper to taste
Saute the onions, celery and bell pepper in butter until tender. Add chopped steak and tomatoes, then salt and pepper. Cook until steak is tender. Serve over rice or noodles.
2 comments:
Sounds good!
Are you guys low-carbers?
Niki, we are part time low carbers. ;) We're both Type II Diabetics and need to low carb all the time but its outrageously expensive and hard to do so. But we do try to eat mostly LC.
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