Wow...this week went by so fast with all the practicing we did for the Living Nativity. It was a week of road meals and beans. I didn't realize when I baked the beans on Monday night that it was a 2lb bag and not a 1 lb. Needless to say we have been eating beans everyday this week. One of our new favorite combination is a Mexican Rice dish that I just made up.
There isn't really a recipe so be bold and create it to your family's taste. I cooked some rice and well it was coming to a boil I added minced onions, chili powder, and cumin. When the rice was finished cooking I added cheese whiz, salsa, left over cheese sauce from the scallop potatoes and the baked beans. Oh the spicy flavor of the salsa goes wonderful with the sweet taste of the baked beans. We enjoyed that dish especially when we used nacho chips for forks.
This week is another short week of cooking (oh I love the holidays)
Monday: Stew with biscuits
Tuesday: Sweet and Sour sausages
Wednesday: Christmas Party (making hamburger cheese chip dip)
Thursday: Beef Stroganoff (the recipe is below)
1 can cream of mushroom soup
(3-4 Tbsp) onion soup mix
~Fry hamburger at medium heat, drain grease; add the mushroom soup and the onion soup mix and stir. Add a little milk if the sauce is too thick. Simmer on low heat until hot.
1 bag Egg Noodles(not too big)
1 cube Margarine
1 pkg soda crackers
~In large pot, boil water (8-10 cups). Add some salt. When boiled, add noodles and cook until tender (10-15 min)
~Meanwhile, in large frying pan, melt one cube of margarine at medium heat. When the butter is melted, crush the pkg of crackers and mix them into the butter all at once until they are saturated
~Drain the cooked noodles, and add the crackers. Mix.
~Serve the hamburger sauce over the noodles! Yum!
Friday: Leftovers and we are on our way home for our family Christmas exchange!!!
For more great meal ideas check out organizing junkie