Monday, October 25, 2010

Menu Plan Monday

b-Breakfast Burritos
l-LO Pizza, raw veggies
d-Cabbage Casserole, big tossed salad, rolls (double batch)

b-yogurt and granola, raisin toast
l-sandwiches, chips, fruit
d-Roast, LO tossed salad and rolls

b-oatmeal w/ dates, walnuts, and bananas, raisin toast
l-chicken salad, crackers
d-@ Mom's

b-peanut butter toast, smoothies
l-bean and rice burritos, chips and salsa
d-LO roast nachos (YUM!!!)

b-cereal, fruit
l-perogies, applesauce,big veggie platter
d-pepperoni loaf, big veggie platter

b-omelets, green smoothies
d-Crock Pot Turkey and cranberries, cottage fried potatoes, green bean casserole, Kentucky corn

b-pumpkin/chocolate chip muffins
d-Mummy Dogs, sweet potato fries, finish up veggie platter

It couldn't be more simple to change up a scrambled egg breakfast. 
1lb. sausage
1 dozen eggs
1 c. salsa
shredded cheddar cheese
melted butter
Brown and drain sausage.  Scramble eggs part way.  Add sausage and 1 c. salsa and finish cooking.  Fill tortillas, top w/ cheese, wrap.  Done.  Yum.


*these were SO good!!!  I used her brisket last time and it was WONDERFUL!  but this week we're cravin' roast so I'm going to see if I can successfully substitute the roast for the brisket.
-2 cups Pioneer Woman's Pinto Beans From "beans And Cornbread" Recipe On Tasty Kitchen (I just used 2 cans of pinto beans drained and rinsed)
-Ground Black Pepper To Taste
-Tabasco Sauce, To Taste
-Minced Garlic (to Desired Flavor)
-Jarred Or Fresh Jalapenos (we didn't use jalapenos b/c the kids were going to be eating them)
-Canola Oil
-2 cups Pioneer Woman's Beef Brisket From "beef Brisket" Recipe (or roast?)
-Pan Drippings From Brisket Or Beef Broth (I never think ahead enough to save the drippings so I just used the beef broth)
-1 can Mexican Red Sauce Or Enchilada Sauce (Enough To Moisten Beef)
-2 cups Pioneer Woman's Pico De Gallo From "pico De Gallo And Guacamole" Recipe (THIS IS ESSENTIAL!!!  it totally makes the dish!)
-Tortilla Chips
-2 cups Grated Monterey Jack Cheese (or To Taste)
-Guacamole And Sour Cream (optional)

Preparation Instructions

-Heat up pinto beans and doctor them to your desired “temperature,” adding the ground black pepper, Tabasco sauce, minced garlic and jalapenos. Make it as spicy or mild as you like.
-Next, in a very hot skillet, add a bit of canola oil and the shredded brisket. Cook for 1 to 2 minutes and then flip and cook for another 1 to 2 minutes.
-Preheat your oven’s broiler.
-Next pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of pan drippings from the brisket cooking process or a bit of beef broth, again just enough to bring the meat to a nice moist consistency. Stir to combine. Turn off heat.
-Grate your Monterey Jack (however much you want).
-In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked.
-Place on the middle or bottom rack of your oven and broil until cheese is melted. Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top.

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