Monday, December 6, 2010

December Menu

December Menu
This month, I need things to be quick and easy due to this month being very quick and sometimes hectic!

Pot Roast with carrots and potatoes

• BBQ Pizza

• Salad and Baked Potatoes

• Italian Chicken over Rice

• Breakfast for Supper

• BBQ Muffins

• Taco Salad

• Chicken and Vegetables

• Chicken and Bacon Wraps

• Lasagna and green beans

• Chicken Crescents

Pot Roast with Carrots and Potatoes

• Pot Roast (I get the pre-seasoned one)

• Potatoes

• Carrots

• Pot Roast Mixture

Wash and cut the potatoes. Follow directions on Pot Roast Crock Pot Mixture.

BBQ Pizza

• Can of Pillsbury Thin Pizza Crust

• BBQ Sauce

• Mozzarella and Cheddar Cheese

• BBQ or BBQ Chicken

Place crust on pan and brush olive oil on outside edges and cook for 5 minutes. Let cool. Place BBQ sauce on pizza crust, then BBQ, and cheese. Season to taste. Bake for 10 or so minutes

Salad and Baked Potatoes

Make your favorite salad and loaded potato! Easy and Delicious!

Italian Chicken Over Rice

Place 8 chicken tenders or 3-4 chicken breast in the crock pot (can be frozen)

Combine in a separate bowl:

8 oz. cream cheese

1 can cream of chicken soup

1/2 c. Italian salad dressing

Salt and pepper or your favorite seasoning to taste!

Pour mixture over chicken in crock pot. Cook on low for 5-6 hours.

Serve over rice

Breakfast for Supper

Use your imagination! Omelets, egg sandwiches, whatever is easy and fast!

BBQ Farmhouse Muffins

1 (10 ounce) can refrigerated buttermilk biscuits

1 pound ground beef

1/2 cup ketchup

3 tablespoons brown sugar

1 tablespoon cider vinegar

1/2 teaspoon chili powder

1 cup Cheddar Cheese

Separate dough into 10 biscuits; flatten into 5-in. circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit-lined muffins cups, using about ¼ cup for each. Sprinkle with cheese. Bake at 375 degrees F for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.

Taco Salad
• 1 lb ground beef

• Taco Seasoning

• Lettuce

• Salsa

• Refried beans

• Cheese

• Tomato

Brown ground beef. Follow directions on the Taco seasoning. You may add refried beans to the mix. Put over a bed of lettuce and add your favorite taco toppings!

Chicken and Vegetables

• Chicken Breast, grilled

• Peas, broccoli, etc

• Sister Shubert Rolls

Chicken and Bacon Wraps

• 1 breast of Chicken

• 4-6 pieces of bacon

• Cheese

• Tortilla Wraps

• In medium nonstick skillet, over medium-high heat, cook chicken 5 minutes or until no longer pink and juices evaporate stirring often. Season with Cavendar’s. Once cooled, cut chicken into strips. Cook bacon in microwave until crisp. Combine chicken, bacon, and shredded cheese in tortilla wrap. Add your favorite dressing!

Chicken Crescents

• 2 or 3 chicken breast cooked and cubed

• Cheese

• Bacon

• Sour Cream

• ½ package of Dry Ranch

• Crescent Rolls

Take your crescent Rolls and make four rectangles. Combine cooked chicken, cheese, bacon, sour cream, and dry ranch. Scoop mixture into crescent rectangles. Then combine the sides of the rectangles like little burritos (Thanks Ashley!). Bakes at 350 degrees for about 15 minutes or until crescents are golden brown.

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