menu plan for July 6-11

Looki\ng thru recipes i'm thinking of the following:

Chicken Enchilada casserole
Easy spanish rice
cheesy spaetzle (did not make this last week)
Oven baked Fajita

As always once I make a recipe I will post how it turns out.

Thank you for reading, LAURA

recipe review Cheeseburger casserole

Cheeseburger Casserole

Serves 6-8
Ingredients

• 1 1/4 pounds lean ground beef
• 1 (8 oz.) can refrigerated crescent dough sheet
• 1 yellow onion, chopped
• 1 egg, lightly beaten
• 1 cup (sharp) cheddar cheese, grated
• 1 cup mozzarella cheese, grated
• 1 tablespoon water
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• kosher salt and freshly ground pepper, to taste
• black olives, pitted and chopped, optional

Directions

1. Preheat oven to 375º F.
2. In a large skillet or Dutch Oven over medium-high heat, brown ground beef until cooked through and no longer pink.
3. Reduce heat to medium-low and drain off fat, leaving 1 tablespoon in the pan. Sauté onions until caramelized and golden in color. 10-12 minutes.
4. Return beef to Dutch oven and add olives (if using), mustard, Worcestershire sauce and garlic powder.
5. Season everything with salt and pepper and cook for another 2 minutes, then transfer mixture to a 9x13-inch baking dish and stir in mozzarella and cheddar cheese.
6. Unroll crescent roll dough and roll it out into a large, thin rectangle, that’s large enough to cover your baking dish.
7. Place it on top of beef mixture and use a sharp knife to cute 2-4 slits in it, to allow steam to escape.
8. Combine your beaten egg with 1 tablespoon water and lightly brush mixture over the top of your dough.
9. Place in oven and bake for 25-30 minutes, or until golden brown.

Recipe adapted from Pillsbury

Review - not going to make the cut.  first off:  i don't care for mustard.
This recipe had no tomato products and I think it was really missing that.

RECIPE REVIEW Taco casserole

Creamy Taco Casserole

Serves 6
Ingredients

• 1 pound ground beef
• 1 1/2 (8 oz.) packages cream cheese
• 1/2 (14 oz.) can cream of chicken soup
• 1/2 (4 oz.) can green chilies, drained and chopped
• 1 large white onion, chopped
• 2 cups cheddar cheese, grated
• 1 cup sour cream
• 1 cup cooked corn kernels
• 1/2 cup salsa
• 1 (1.25 oz) packet taco seasoning
• 2 teaspoons chili powder
• Doritos or plain tortilla chips, as needed
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º F.
2. Heat a large skillet over medium-high heat and brown beef until cooked through and no longer pink.
3. Drain fat, reserving 1 tablespoon, and sautè onions until softened and tender.
4. Return beef to skillet and season with taco seasoning, salt and pepper, then add green chilies and corn kernels to the skillet.
5. Transfer mixture to a large baking dish (9x13 or 11x15) and stir in cheese, salsa and chicken soup.
6. In a separate bowl, mix together cream cheese, sour cream and chili powder until smooth, then spread mixture over the beef and vegetables.
7. Place baking dish in oven and bake for 25-30 minutes, then remove and gently push chips into the cream cheese surface.
8. Transfer to serving plates and serve immediately.

Recipe adapted from Six Figures Under
very yumy!!!

Life is tough and then you fight thru the crap

OK i ADMIT THAT LIFE HAS BEEN TOUGH.

So what is girl to do when she starts to get all the thoughts in her head. . .  restart her blog and put them into words.  Who knows what i will chat about but so far I am working my way thru a pinterest board of eating and crafts.

So lets start with a menu plan to keep me on track for eating.  i seem to be on a Mexican kick right now.

Cheeseburger casserole
taco casserole
German mac & cheese - a celebration to my heritage (which is cheese spaetzel)

I need to look again i need like a crockpot meal something I can fix and heat while I am at cardiac rehab.  Since most recipes leave a great deal of leftovers this is all i will plan to get started.

Again thank you for coming back and I look forward to reading your comments,


Laura