Sloppy Joes with Fresh Veggies & Dip

Sloppy Joes with Fresh Veggies & Dip

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071107&meal_date=20071107&user_specific=1

Make Sloppy Joes and cut up fresh veggies: celery, baby carrots, cherry or grape tomatoes, jicama, broccoli, cauliflower, etc. Serve veggies with Dill Dip.

Just a note on the Dill Dip- be sure to make it ahead of time (the night before, maybe), because the dip needs to sit for a few hours to get just the right flavor.

In addition to the recipes, you will also need the following for this meal:

1 pkg. cherry, or grape tomatoes

1 bag baby carrots (peeled)

1 bag celery (to cut up for celery sticks)

1 pt. cherry or grape tomatoes

Recipes:

Dill Dip

by Jes Mostek

serves: 6

This recipe is perfection itself in its simplicity. I have my Aunt Linda to thank for this one.

Ingredients:

1 (16 oz.) pkg. sour cream

1 c. mayonnaise

2 tsp. dried parsley

3 tsp. dried dill weed

3 tsp. minced onion

1 1/2 tsp. seasoned salt

Directions:

In a medium bowl, combine sour cream, mayonnaise, parsley, dill, onion and salt. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours before serving.

Grandmas Sloppy Joes

by Jes Mostek

This classic Sloppy Joe's recipe is great for a crowd; kids love these little buggers (I mean, the name alone!) and left-overs freeze wonderfully!

Ingredients:

1 lb. ground turkey or beef

1 large onion, chopped

2 T. vinegar

2 T. Worcestershire sauce

2 T. sugar

1 tsp. paprika

1 tsp. chili powder

1 1/2 c. ketchup

2 tsp. molasses, optional

water, as needed

8 hamburger buns

1 (8 oz.) pkg. sliced cheese

Directions:

Brown meats with onion. Add vinegar, Worchestershire, sugar, spices and ketchup. Bring to a boil. Reduce heat to simmer. Cook on simmer for 20 minutes before serving. You may need to add water, depending on your desired consistency. Serve on a bun with a cheese slice.

This recipe converts extremely well to a crock pot or slow cooker. Simply put all the ingredients in the crock pot in the morning (you don’t even need to cook the meat—just be sure to mash and mix it all up a bit), and it will be ready for you when you get home. Give it a stir and sit down to eat.

Italian Dippers

Italian Dippers

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071102&meal_date=20071102&user_specific=1

***Use extra 1/2 loaf of french bread from Thursday

Recipe:

Italian Dippers

by Jes Mostek

serves: 4

16 hotdog bun halves can be substituted per loaf of french bread

Ingredients:

1/2 loaf French Bread

3 c. shredded Mozzarella cheese, divided

1 (12 - 16 oz.) bag frozen broccoli cuts

1 tsp. Italian seasoning

1 (26 oz.) can spaghetti sauce

1/2 lb. ground beef, cooked & drained

Directions:

Preheat oven to 350°F. Slice the remaining half of the French Bread lengthwise. Place the bread, cut side up, on a foil-lined cookie sheet. Sprinkle 2 c. of the shredded Mozzarella over both halves of the bread. Heat open-faced cheese bread in oven for 10-15 minutes, or until cheese is melted.

Meanwhile, steam the frozen broccoli in the microwave. When the broccoli is hot, drain and transfer it to a dinner plate. Sprinkle the remaining 1 c. cheese over the hot broccoli and return to microwave for 1 minute, or until cheese is slightly melted.

Heat the spaghetti sauce and add the optional meat. To serve, slice the bread into 1” wide strips, and pour sauce into bowls for each family member. This is finger food! Dip bread and broccoli into dipping sauce.

Spaghetti Sauce over Pasta with green salad and garlic cheese bread

Spaghetti Sauce over Pasta with green salad and garlic cheese bread

by Jes Mostek

http://monthlymealplanner.com/recipe_box.php?target_date=20071101&meal_date=20071101&user_specific=1

***Save second half of french bread loaf and extra 1/2 lb of ground beef for Friday's meal

Serve your favorite canned spaghetti sauce over the cooked pasta. You will use one half regular-sized jar/can or half of a jumbo-sized can/jar of spaghetti sauce. Add ground beef cooked & drained to the spaghetti sauce. Serve with bagged salad and four servings of “Hot & Crusty Garlic Cheese Bread”.

In addition to the recipe, you will also need the following for this meal:

1 (26 oz.) can spaghetti sauce

1/2 lb ground beef

1 box spaghetti noodles

1 bagged salad

Recipe:

Hot & Crusty Garlic-Cheese Bread

by Jes Mostek

serves: 4

Ingredients:

1/2 loaf French Bread

1/4 c. unsalted butter, melted

1 clove fresh garlic, minced (or 1/2 tsp. powder per clove)

1/2 tsp. salt

1 1/2 c. grated mozzarella cheese

Directions:

Preheat oven to 350°F. Cut 2 pieces of aluminum foil about one foot long (about 6” longer than the length of the bread).

In a small bowl, combine melted butter with garlic powder and salt. With serrated bread knife, slice bread lengthwise. Lay out bread on one of the sheets of foil. Using a pastry brush, a spoon, or your fingers, spread melted butter mixture on both cut sides of the bread. Sprinkle the cheese over one side of the bread.

Put the bread back together like a sandwich and wrap completely in the foil. Bake at 350°F for about 20 minutes, or until cheese is melted. Cut into slices and serve hot.

Aloha Chicken

Aloha Chicken

by Mendy Erwin

serves: 4

http://monthlymealplanner.com/recipe_box.php?filter=&find_in_category=1&category=Main+Dishes&recipe_name=Aloha+Chicken

Serve on a bed of hot, cooked rice. To make this recipe gluten-free, substitute rice flour, tapioca flour or cornstarch for the standard flour, and be sure to buy a brand of soy sauce that says it's gluten-free.

Ingredients:

4 boneless, skinless chicken breasts

1 T flour

1 T oil

1 (16 oz) can pineapple chunks

1 tsp cornstarch

1 T honey

1 T teriyaki sauce

1 T soy sauce

1/8 tsp pepper

cooked white rice

Directions:

Flatten chicken to 1/4 “ thickness. Place flour in resealable bag. Add chicken and shake to coat. Brown chicken in oil in a skillet over medium heat for 3-5 minutes per side (until juices run clear). Remove from skillet and keep warm.

Drain pineapple, reserving juice. In small bowl combine ¼ c juice and cornstarch until smooth. Add to skillet. Stir in honey, teriyaki, soy sauce and pepper.

Boil 30 seconds or until thickened. Add pineapple w/ remaining juice and chicken. Heat through.

Serve on a bed of hot, cooked rice.

Almost Lasagna

Almost Lasagna

by Jennifer Findlay

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Stove-top casserole featuring pasta, beef, tomato sauce, and plenty of cheese.

Ingredients:

1 8oz. Mostaccioli Noodles-Box

1 tsp. Garlic Powder

1/2 tsp. Pepper

1 lb Ground Beef

1 Can DelMonte Four Cheese Spaghetti Sauce

1 Cup Cottage Cheese

1 Cup Sour Cream

1 Cup Shredded Cheese

1 pkg. frozen spinach, thawed and drained (optional)

Directions:

Preheat oven to 350 degrees F.

Brown meat on the stove. Cook pasta according to directions on package. Drain and transfer to casserole dish. Top pasta with spaghetti sauce, garlic powder and pepper. Add cooked meat and optional spinach or other vegetables of your choice and stir just until mixture is coated in sauce.

Meanwhile, in a separate bowl, combine cheeses and sour cream. Top the pasta mixture with the cheese mixture. Place casserole dish in preheated oven and cook about 10 minutes, until hot and bubbly and cheese is melted. As an alternative, microwave in microwave-safe dish for 5-10 mixture, removing half-way through to stir.

3 cheese kielabasa bake

3 cheese kielabasa bake

by Londa Somers

http://monthlymealplanner.com/recipe_box.php?filter=&find_in_category=1&category=Main+Dishes&recipe_name=3+cheese+kielabasa+bake

Bake one of the casseroles for tonight. Freeze one for later (or give it to someone in need of a meal). To use the frozen casserole: thaw it in the refrigerator for 24 hours, remove from refrigerator 30 minutes before baking, cover and bake at 350 degrees for 35-40 minutes

Ingredients:

12 ounces elbow macaroni

2 pounds kielbasa or Polish sausage, halved and sliced

1 Tbsp. olive oil

2 onions, chopped

2 medium zucchini, quartered and sliced

2 medium carrots, grated

1/2 tsp. minced garlic

1 jar spaghetti sauce

1 can tomatoes

1 egg

1 15 ounce carton ricotta cheese

2 cups cheddar cheese, shredded

2 cups mozzarella cheese, shredded

Directions:

1. Cook macaroni according to package directions.

2. In separate pan, brown sausage in oil. Add onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender. Stir in spaghetti sauce and tomatoes. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.

3. Drain macaroni.

4. In each of two greased 9x13 baking dishes, layer 1/4 of the macaroni, then meat sauce. Combine egg and ricotta cheese; spoon a fourth over the meat sauce. Sprinkle with a fourth of the cheddar and mozzarella cheeses. Repeat layers.

5. Cool one and freeze for up to 2 months.

6. Cover and bake remaining casserole at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer, until cheese is melted.

Breast of Chicken on Rice

Breast of Chicken on Rice

by Sterrin Kraska

serves: 4

http://monthlymealplanner.com/recipe_box.php?filter=&find_in_category=1&category=Main+Dishes&recipe_name=Breast+of+Chicken+on+Rice

Easy one-dish meat and starch. Another kid favorite. 4 Adult servings, but my kids split chicken breasts so it easily feeds 5 with a half breast left.

Ingredients:

1 10.5 oz can cream of mushroom soup (low sodium)

1 soup can milk

3/4 c uncooked plain rice

1 4 oz can mushroom stems and pieces (optional)

1 envelope dry onion soup mix

4 Chicken breasts

Directions:

preheat oven to 350

mix soup with milk

reserve 1/2 c. of mixture and mix the remaining with 1/2 the onion soup mix.

Pour this mixture into 9x13 pan

Arrange chicken on top.

pour reserved soup over the chicken

sprinkle with remaining onion soup mix

cover pan and bake for 1 hour.

uncover and bake for 15 minutes longer.