Tuesday, April 26, 2011

What's for Dinner...

Our Easter dinner...recipes below...

Monday: Meatloaf and leftover Easter sides

Tuesday: Dinner at the Gym

Wednesday: Wacky Wednesday...Breakfast for dinner

Thursday: Chicken Breasts on the grill and steamed broccoli

Friday: Spaghetti and Meatballs...again I need to actually write down my recipe so I can share...

Saturday: Ham and Beans

Sunday: Family day

Spinach Salad

1/4 Cup Sugar
1/2 cup slivered almonds
1 bunch of romaine, torn
1 pkg (6 oz) fresh baby spinach
Feta Cheese to taste

1 med. red onion, sliced
1/2 lb. sliced bacon, cooked and crumbled
Strawberries to taste

Poppy Seed Dressing:
1/3 cup white vinegar
1/3 cup sugar
1/4 cup finely chopped onion
2 tbsp. Dijon mustard
3/4 tsp. salt
3/4 cup canola oil
2 tsp. poppy seeds

1. In a small heavy skillet, melt sugar low heat add almonds and stir to coat. Spread onto a greased sheet of foil; break apart if necessary.
2. In a large bowl combine romaine, spinach, cheese, red onion and bacon.
3. For dressing, in a blender, combine the vinegar, sugar , onion, mustard and salt cover and process until blended. While processing, gradually add oil in a steady stream, stir in poppy seeds.
4. Pour dressing over salad and toss to coat. Sprinkle with sugared almonds.
Loaded Potato PotluckServes: 16

8 med potatoes (about 2 1/2 - 3 lbs)
  Peeled & cut into 1 inch chunks
1 cup Evaporated Milk
1/2 cup sour cream
1 teas. salt
1/2 teas. pepper
2 cups (8 oz package) shredded cheddar cheese
6 slices bacon, cooked & crumbled
Sliced green onions (optional)

Place potatoes in a large sauce pan.
Cover with water; bring to boil.
Cook over med-high heat for 15-20 mins or until tender; drain.

Preheat oven to 350 degrees.
Grease 2 1/2 - 3 quart casserole dish.

Return potatoes to sauce pan; add Evaporated Milk, sour cream, salt & pepper.
Beat with hand held mixer until smooth.
Stir in 1 1/2 cups of cheese and 1/2 of bacon.

Spoon mixture into prepared casserole dish.
Bake for 20-25 mins or until heated through.
Top with remaining 1/2 cup cheese, remaining bacon and green onions.

Bake an additional 3 minutes or until cheese is melted.

Good Salad
(one of my favorite's my Grandma Madeline used to make this each and every time I came to visit!!:)

1pkg (3oz) Vanilla pudding (cook and Serve)
1pkg (3oz) Tapioca Pudding (cook and serve)
1 can mandarin oranges
1 can pineapple tidbits
1pkg (3oz) orange jello
3 cups of water

Drain oranges and pineapple, into a measuring cup...add enough water to make 4 cups
Cook both pudding pkgs with 4 cups of liquid until thick.  Add jello and cool.
When cool and fruit blend, put into a dish and refrigerate.

Strawberry Shortcake
1 box yellow cake mix
1 box French vanilla Jell-O pudding
1 large box frozen strawberries (thawed)
4 eggs
1 1/3 cup water
1/3 cup oil
1 large Cool Whip
Bake cake per box directions (adding the pudding mix to batter).  After semi-cool, prick with a fork all around and pour the juice from the strawberries on to the cake.  Let the cake completely cool
Cut cake in to chunks and layer in Trifle dish...Cake, Strawberries, cool whip...repeats...
If doing a chocolate cake use a devils food cake mix and chocolate fudge pudding ~ everything else is the same!

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