I hope you enjoyed having your menu last week. The Curry Chicken made for plenty of leftovers. We enjoyed it for several lunches and Cohen, our grandson even ate if for breakfast one day.
This week on the list is: Eggplant Parmesan, Chicken Pie, Crock pot Sirloin and Lettuce Wraps
1 medium eggplant thin sliced
3 eggs beaten
2 cups Italian bread crumbs
¼ cup parmesan cheese
½ teaspoon garlic salt
1 teaspoon Italian seasoning
2 cans petite diced tomatoes
4 garlic cloves minced
3 to 4 fresh basil leaves chopped or ribbon cut (thinly sliced)
¼ cup of tomato paste
2 cups of mozzarella cheese
Crack 3 eggs and beat in bowl. In a separate bowl, put bread crumbs, garlic salt, Italian seasoning and parmesan cheese. Take thin slices of eggplant one at a time and dredge in egg and then bread crumbs. Place dredged eggplant on a preheated griddle sprayed with cooking spray. Cook on each side until it begins to turn brown and soften.
In the meanwhile, place diced tomatoes and garlic in a sauté pan, add Italian seasoning and basil. Cook on low while you are working with the eggplant.
After the eggplant has been cooked, layer it in a baking dish, then top with tomato sauce, and sprinkle with mozzarella cheese. Layer like this until all ingredients are used. Top with mozzarella cheese, then sprinkle a little parm cheese and Italian seasoning for color. Bake at 350 for 30 minutes.
2 boneless, skinless chicken breast
2 refrigerated pie dough, the flat type that is rolled up
3 cups of frozen mixed veggies (whatever you like)
2 cans of cream of chicken soup
1 teaspoon of thyme
1 egg and a little water for an egg wash
Salt and pepper
Boil chicken and then chop it up into bite size pieces. In a large bowl mix chicken, veggies, cream of chicken soup, thyme and salt and pepper. Roll out pie dough in pie pan and form to the pan. Pour all of the chicken mixture into pie shell. Take the other pie dough and cover chicken mixture. Cut off excess. Take your fingers and smash the pie dough together or a fork. If you would like, you can make an egg wash with 1 egg and ¼ cup of water. Take a pastry brush and paint the top of the pie lightly. I only do the egg wash when I cut out decorative things to put on top. You then cook for 35 to 40 minutes on 350*. The pie should be bubbling when you pull it out.
If the outside crust looks like it is getting too brown, take a piece of foil and cut a hole in the center. Place loosely over the pie. This way the center will still get brown. And yes you can do cut outs with the leftover dough to make it look really pretty!
Crock Pot Beef with Carrots and Potatoes:
1 two or three-pound sirloin
6 white potatoes diced
4 large carrots peeled and cut
1 onion chopped
1 package of fresh mushrooms quartered
1 envelope of Lipton’s French Onion Soup dry
1 can Campbell’s Cream of Mushroom soup
3 cups of water
In crock pot, mix mushroom soup, water and onion soup mix. Add all veggies and coat with soup mixture. Add meat and cover with veggies.
Turn your crock pot on high for about 6 hours or low for 8 to 10 hours. Just leave it all day and when it is time for dinner…… YUM!!! Serve with bread and homemade butter! …or the kind you buy at the store.
1 lb. ground turkey
1 package of baby bella mushrooms chopped
2 garlic cloves chopped
1 small can of water chestnuts drained and chopped
2 green onions chopped
2 teaspoons fresh grated ginger
1/3 cup of hoisin sauce
¼ cup soy sauce
½ teaspoon red pepper flakes
1 cup bean sprouts
1 cup shredded carrots
1 cup cilantro
Red pepper sauce
Spray pan with cooking spray. Cook turkey in skillet. Breaking up meat into small pieces. Add, chopped mushrooms, chopped garlic, chopped green onions, water chestnuts and ginger. Cook for 5 to 7 minutes. Add hoisin sauce, soy sauce and red pepper flakes. Cook for another 5 to 7 minutes.
Clean and separate bib lettuce leaves.
Put meat mixture in bib lettuce leave and top with bean sprout, carrots and cilantro. You can add red pepper sauce and soy sauce if you would like.
Some items on the grocery list were on last weeks grocery list so check your cabinets and don’t re-buy things you already have.
1 Medium Size Eggplant
1 Fresh Garlic
1 Bundle of Fresh Basil
6-8 White potatoes
5 Large Carrots
1 Sweet White Onion
1 Package of Fresh Mushrooms
1 Package of Baby Bella Mushrooms
1 Bunch of Green Onions
1 Small/Medium Piece of Fresh Ginger
1 Cup Bean Sprouts
1 Bundle of Cilantro
Bib Lettuce/If not available regular lettuce is fine.
I buy all of this (except basil) at the International Market on West Market in Greensboro. Great Prices!
Canned or Boxed:
2 Cans Petite Diced Tomatoes (I buy Hunt’s because they do not have high fructose corn syrup in them)
1 Small Can of Tomato Paste (Hunt’s)
2 Cans of Cream of Chicken Soup
1 Can of Cream of Mushroom Soup
1 envelope of Dry Onion Soup
1 Can of Water Chestnuts Sliced
1 Jar Hoisin Sauce (I buy this at the International Market but maybe available on the International Isle in your local store)
Red Pepper Sauce (This is an orange colored sauce with red pepper flakes in it. Also maybe on the International Isle)
Italian Bread Crumbs
2 Chicken Breast (Boneless and Skinless)
1 – 2 to 3 pound Sirloin Roast
1 to 1.5 pounds of Ground Turkey or Chicken
Eggs (You may have leftover eggs from last week)
2 Cups Mozzarella Cheese
2 Pie Crust (The roll out kind that is usually in the dairy section.)
Garlic Salt (You may have from last week)
Italian Seasoning (You may have from last week)
Red Pepper Flakes
Salt and Pepper (If needed)
If you have any questions just email me or comment on this blog. LZimmerman7@triad.rr.com
Happy Cooking!!! Enjoy your dinners!