Menu Plan Monday

Monday:
Angel Hair pasta with alfredo sauce
Garlic bread
Green salad
peanut butter cookies (FHE treat)


Tuesday:
Greek Chicken Pitas


Wednesday:
Pizza


Thursday:
Hawaiian Haystacks


Friday:
Date Night! The honey better take me out.

Greek Chicken Stuffed Pitas

From Tasty Sensations

Read entire recipe before preparing! It's delicious and the leftovers are just as good!

Package of Whole Wheat Pitas (or use white)
6 chicken breasts
1/8 c. olive oil
1/8 c. lemon juice
1 clove smashed garlic
dash of Mrs. dash
1/4 tsp. fresh ground pepper
1/2 tsp. salt
1/4 tsp. oregano

Marinate chicken in sauce overnight (or in fridge all day). Bake for 25 min. or until juices run clear at 350.While chicken is baking, prepare Greek Salad:

Greek Salad
Peel & seed 1 small cucumber, dice to small pieces
Dice 2 large tomatoes
3 stalks of finely chopped green onion
Mix in bowl w/ 1/8 c. balsamic vinegar and 1/4 c. crumbled feta


When chicken is done, cut into cubes or slices and stuff inside pita with Greek Salad.Top with Tzatziki Sauce.

Tzatziki Sauce:
1 container of plain yogurt
1/2 finely shredded cucumber (drain juice)
1 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. of crushed garlic

Mix well and chill in fridge.

The Greek Salad is also great alone or served with french bread like a bruschetta.

Oreo Truffles

1 pkg. oreos
1 pkg. cream cheese
dipping chocolate or chocolate bark

Crush all the Oreos in blender, food processor, etc. Then mix with the pkg. of cream cheese.

Roll them into nickel sized balls (they will nearly double in size).

Put on wax paper and put in freezer for 1/2 hour.

Then dip in melted chocolate. Put back into freezer to harden.

Remove from freezer 1/2 hour before serving.

No Bake Peanut Butter Bars

I got this recipe from Christie Gardiner who got it from Julie Beck (LDS Relief Society General President) who was my one of her young women leaders in my ward growing up.

Warm slowly in sauce pan till sugar dissolves:
1 c sugar
1 c light karo
Dash salt

After warm add:
2 C creamy peanut butter
Take off of stove and add:
4 C rice krispies
Dump on ungreased cookie sheet.

Frosting:
Melt together
½ Cup butter
½ Cup Brown Sugar

Remove from heat and add 2 TBS Milk and 1 tsp Vanilla. QUICKLY stir in 2 ½ cups powdered sugar with a wire wisk. Pour over top and spread. Cool and Cut. Makes 4 dozen.

Oven-Barbecued Chicken

Vegetable oil
3-4 lbs. chicken
3 Tbs. butter or margarine
1/2 c. chopped onion
3/4 c. ketchup
1/2 c. water
1/3 c. vinegar
3 Tbs. Worcestershire sauce
2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper

Heat oil in large skillet; brown chicken on all sides. Drain; transfer chicken to a greased 13 x 9 baking dish. In a saucepan, melt butter; saute onion until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350 degrees for 1 hour or until juices run clear, basting occasionally.

From Debbie Rhoads

Salsa Chicken Tacos

1 lb. chicken, cooked and diced
salsa

Stir in salsa picante to cover chicken. Simmer 10-12 minutes, stirring occasionally.

Fill warmed tortillas and put whatever you like in it; cheese, tomatoes, olives, sour cream, lettuce, etc.

From Karen Hunt

Rustic Peasant Pasta

This recipe makes 2 9 x 13 pans--make one for dinner and freeze the other (I do this big batch because the ricotta cheese and spinach come in packages too large for one pan and if I don't make it now--it goes to waste)

500 g package of your favorite pasta (penne, radiatori, fusili, farfalle or shell are good)
1-1 1/2 lbs. of lean ground beef or ground pork (I use 1/2 and 1/2)
3-5 cloves fresh garlic minced
25-30 oz. package of Ricotta cheese (I use low fat)
1/2 c. fresh Parmesan cheese
3-4 cups of cottage cheese
1/2 c. mayonnaise
2 lb. 13 oz. bottle of pasta sauce (or use your own if you are ambitious*)
mozzarella cheese
any veggies you like (I use mushrooms and 1 package of fresh spinach)

Boil pasta (salt the water and use a TBSP of olive oil to keep from boiling over). Drain pasta and set aside. While the pasta is boiling, brown the ground meat. In the last minute add the garlic and salt to taste. Add your veggies to the meat and cook until tender (I just wilt the spinach-it wilts WAY down in size). Cool the meat/veggie mixture while you combine the ricotta, cottage and parmesan cheeses and the mayo. Add the cooled meat to the cheese mixture. Layer in the 9 x 13 pans starting with a thin layer of sauce. Split the pasta into the 2 pans. Cover the pasta with the cheese/meat mixture split between the 2 pans. Top with the remaining sauce and mozzarella cheese. Bake for 1/2 hour at 350 until heated through and all bubbly. If you are using the frozen pasta--leave in the fridge overnight and then cook it for 45 minutes (or until hot in the middle).

*An easy pasta sauce can be made by taking a large basket of grape tomatoes washed and put in a roasting pan. Coat the tomatoes with sea salt and fresh minced garlic. Roast in the over uncovered (about 400) until the tomatoes lose shape. Mash them up with a potato masher and you are good to go.

Recipe from Rachelle Stubbs