I apologize in advance for this week's menu ideas. I am having a sleep deprived, sick kids, many doctor trips kind of week. I am putting out my comfort food recipes. They do match the sales and coupons but they are not glamorous (like anything I put on here is) and they are EASY, FAST, and CHEAP. I also am making a ham in the crock pot and plan to get some rotisserie chickens with my coupon/rebate deal that I put on here last week.
Meatball Subs
Brushetta 'n Cheese Stuffed Chicken
Taco Bake
Taco Casserole
Baked Turkey, Cheddar and Bacon Sandwich
Banana Bread French Toast
Mini Oreo Cupcakes
Meatball Subs:
1.5 to 2 lbs ground turkey or beef
1/2 cup breadcrumbs (I like Italian)
2 eggs, slightly beaten
1 jar spaghetti sauce
french bread or sub rolls
mozzarella cheese
Get out your crock pot. Spread a thin layer of the spaghetti sauce on the bottom on crock pot. In a separate bowl, mix together the meat, breadcrumbs and eggs. Mix well. I use a soup spoon and scoop out enough meat to make 2 inch balls. I roll the meat into a tight ball- make sure you roll them long enough so that they will stay together when they are cooking. Place them into the crock pot. Once you have the first layer, I spread a thin layer of the sauce over them so that they will not stick to the second layer of meatballs I am going to put in. Repeat. Once you have the last layer of the meatballs in the crock pot, pour the remaining sauce over the meatballs. Cover and cook on low setting for 5-6 hours. I then slice open my french bread, put several meatballs and sauce and sprinkle some mozzarella on top and broil until the cheese is melted. (Sometimes I cut the meatballs in half when I am low on WW points). I rarely serve anything with these because they are FILLING! Warning: if you use ground beef instead of ground turkey, there will be alot of grease so I have to use a soup ladel and drain out the grease before I stir it in the crock pot for the first time. I do not have this problem with the turkey.
Brushetta 'n Cheese Stuffed Chicken:
1 can (14.4) Italian-style diced tomatoes, undrained
1 1/4 cups shredded mozzarella cheese, divided
1/4 cup chopped fresh basil (I use dry unless it is cheap)
1 pkg (6 oz) stuffing mix for chicken
8 small boneless skinless chicken breast halves
1/3 cup Roasted Red Pepper Italian dressing (I use flat Italian!)
Preheat to 350. To prepare stuffing, combine tomatoes and their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large freezer weight ziploc bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat process in the same bag with remaining chicken, 2 at a time. Place pounded chicken breast, smooth side down, on a cutting board. Spread with 1/8 of the stuffing mixture. Roll the chicken breast, starting at the narrow end, as tightly as possible around stuffing moxture. Place in 13 x 9 inch baking dish with seam sides down, as this allows the chicken to hold together nicely. (I have had to use toothpicks in cris cross patterns before when my chicken breasts were smaller). Pour dressing evenly over chicken and bake for 40 minutes. Sprinkle with remaining 3/4 cup of cheese and bake 5 minutes longer or until cheese is melted and chicken is cooked through (170). This is great with salad and green beans.
Taco Bake:
1 lb ground beef (I like turkey)
1 pkg Soft Taco Dinner
1 cup shredded cheddar cheese, divided
Preheat to 350. Cook meat with taco seasoning mix following package directions. Spray 8-inch baking dish with cooking spray. Line dish with 3 of the tortillas (they will slightly overlap and it is ok); sprinkle with 1/4 cup of the shredded cheese. Spoon half of the seasoned meat over cheese; repeat all layers. Top with remaining 4 tortills, taco sauce and shredded cheese. I serve with corn and the taquitos that were on sale this past week at Lowes.
Taco Casserole:
1 lb ground beef
1 small onion, chopped
1 cup (8 oz botle) Thick taco sauce
3/4 cup water
1 can (4oz) diced green chiles
1 pkg taco seasoning mix
1 pkg (12) white or yellow taco shells, broken, divided
2 cups (8 oz) shredded mild cheddar cheese, divided
Garnish options: chopped tomatoes, sliced green onions, sour cream
Preheat to 375. Grease 11 x 7-inch baking dish. Cook beef and onion until beef is browned, drain. Stir in taco sauce, water, chiles and seasoning mix. Cook over low heat for 3 to 4 minutes. Layer half of broken shells on bottom of prepared baking dish. Cover with half of meat mixture; sprinkle with 1 cup of cheese. Repeat with remaining ingredients. Bake for 20 to 25 minutes or until bubbly and cheese is melted. I plan to serve with salad.
Baked Turkey, Cheddar and Bacon Sandwich:
2 cups Bisquick mix
1 cup milk
1 egg
4 oz thinly sliced turkey breast
1 1/2 cups shredded cheddar cheese (6 oz)
5 slices cooked bacon
Preheat to 400. Spray square baking dish, 8 x 8-inch with cooking spray. Stir Bisquick mix, milk and egg until blended. Spread half of the batter in baking dish. Top with turkey, 1 cup of the cheese and the bacon. Spread the remaining batter over bacon. Bake uncovered about 30 minutes or until golden brown and center is set. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes or unitl cheese is melted. Let stand 5 minutes before cutting. This is great with any soup you have.
Banana Bread French Toast:
1 1/3 cup mashed bananas (@ 2 lg)
2/3 cup sugar
1/4 cup milk
3 tbsp veg oil
1/2 tsp vanilla
3 eggs
2 2/3 cups Bisquick
optional: 1/2 cup nuts or choc chips
Preheat to 350. Grease a 9 x 5-inch bread pan. Stir bananas, sugar, milk, oil, vanilla and eggs together. stir in Bisquick and optional nuts. Pour into pan. Bake 50-60 minutes.
I let my bread get alittle dried out before making this recipe. You can make in the beginning of the week and let sit out for a day and then make into french toast. I cut about 1 inch slices and quick dip (soak too long and it will be a mush mess- I literally mean a quick dip to make sure it is absorbed and then out!) in an egg/touch of milk batter and then fry in a nonstick pan until golden. Add a little syrup and it is great. I have also wanted to add chocolate chips to the banana bread batter and then cook it and then make french toast out of that but was worried I might be on sugar overload with that. If anyone tries that email me and let me know if it is good. :)
Mini Oreo Surprise Cupcakes:
1 pkg (2 layer size) chocolate cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 tbsp sugar
48 mini oreo bite size cookies
1 1/2 cups thawed cool whip
Preheat to 350. Prepare cake batter in large mixing bowl as directed on package; set aside. Whisk cream cheese, egg and sugar in small mixing bowl until well blended. Scoop cake batter, using 1/4 cup dry measuring cup, into each of 24 paper or foil-lined medium muffin cups, filing each cup about half full. Spoon 1/2 tbsp of cream cheese mixture ove batter in each muffin cup. Top with 1 cookie. Cover evenly with remaining cake batter. Bake 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining cookies just before serving.
