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Jan 16th Weekly Menu 01/13/12

Hello!  Welcome to this weeks menu.  With the winter cold settling in nicely, this weeks menu is filled with goodies to help warm the soul.  I hope you and your family enjoy.

Please remember to clip coupons to save on groceries each week. Scrumptious Tidbits offers you three different sources for clipables online: Coupons.com, The Coupon Network, and Redplum. Don’t forget to check your newspaper, too!

Slow Cooker Cheesy Potato Soup

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onions
1 medium stalk celery, diced
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
8 slices of bacon, cooked and crumbled
4 medium green onions, sliced (1/4 cup)

In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Taco Meatloaf

1 egg
1/2 c sour cream
1/3 c salsa
3-4 Tbsp taco seasoning (store bought)
salt to taste
1 c crushed tortilla chips
1/2 c shredded cheddar cheese
2 lb lean ground beef
optional sliced tomato, chopped black olives, chopped green onion, shredded lettuce

In a large bowl, whisk egg and add all ingredients except ground beef. Mix well. Add ground beef and mix well.

Shape into loaf in baking dish. Bake at 350 F for 60-70 minutes. Time will depend on how thick you make your loaf.

While hot, place on serving platter. Top with sliced tomato and grated cheese. Loosely cover with foil so the heat from the meatloaf melts the cheese.

Meanwhile, prepare any combination of shredded lettuce, chopped green onion, chopped black olives, sour cream and extra salsa to serve on the side or on top of meatloaf

Delicious Baked Cabbage
Sides: Corn Bread

1 head of cabbage
4 large baking potatoes
4 pats of butter
olive oil
salt & pepper
water
sprinkle of sugar (optional)
paprika
crushed or ground red pepper

Preheat oven to 375.

Spray roaster pan or deep casserole dish on sides and bottom with vegetable spray. Slice potatoes lengthwise into fours.

Cut cabbage into strips and place them into the pan or dish. Pour olive oil over cabbage (you be the judge of the amount). Place potatoes on top of sliced cabbage.

Put a pat of butter or two on top then salt & pepper to your liking. Put just enough water to basically cover the bottom…no more than a fourth way up.

Cover and bake for approximately 45 minutes. Remove lid and continue to bake until water has evaporated. Stir occasionally. I bake mine until it’s real tender and has started to brown only because that’s the way that I like it.

My total time of baking is probably around 1 1/2 to 1 3/4 hours. You can bake it to the tenderness that you prefer.

Crockpot 8 Can Soup

1 lb ground beef
1 can(s) vegetarian vegetable soup
1 can(s) mixed vegetables
1 can(s) diced tomatoes, with chilies
1 can(s) diced tomatoes, plain
1 can(s) whole kernel corn
1 can(s) tomato soup
1 can(s) chili, with beans
1 can(s) chili, without beans

DO NOT drain the juice from the cans.

Brown ground beef. Drain well. Add into 6 qt. crock pot.

Add in all canned ingredients.

Mix together. Cook on LOW for 6-8 hours, or on HIGH for 4 hours.

Give a quick stir. Serve topped with a little shredded cheese (optional). Serve with crusty bread.

Salisbury Steak
Sides: Mashed Potatoes, Peas

2 cans of Beefy Mushroom soup – if you can’t find it substitute French onion
1 ½ pounds of ground beef
1 large egg
½ cup bread crumbs
¼ finely chopped onion – or use dried minced variety
Pepper to taste
¼ cup of water
1 – 2 cups of sliced mushrooms

Saute mushrooms in a little butter and set aside.

Combine ¼ cup of soup, beef, and next 4 ingredients. Shape into 6 patties – about ½ inch thick.

Cook patties in a skillet over medium heat on each side until browned.

Combine soup from one can and water. Pour over patties, cover and reduce heat and simmer 20 minutes. Drain grease, add second can of soup and mushrooms and heat through.

Grocery List

Produce
onion
celery
green onions
tomatoes
lettuce
cabbage
baking potatoes (4)
mushrooms

Meat
bacon
ground beef (4 1/2 lbs.)

Condiments/Spices
salsa
taco seasoning
olive oil
paprika
red pepper

Canned/Dry Goods
chicken broth (32-oz)
black olives
beefy mushroom soup (2)
vegetarian vegetable soup
mixed vegetables
diced tomatoes, with chilies
diced tomatoes, plain
whole kernel corn
tomato soup
chili, with beans
chili, without beans

Frozen
southern style diced hash brown potatoes (32-oz)

Dairy
milk
american cheddar cheese blend (4) cups
sour cream
eggs

Bread
bread crumbs

Misc.
tortilla chips