Sunday: We are spending an early Thanksgiving with my parents beofre they head to San Diego to see my sis and brother-in-law.
Monday: We very well could be consuming leftovers from yesterday's meal, but I plan on making my Aunt Cathy's Deep Dish Taco Squares.
Tuesday: Slow cooker Beef stew
Wednesday: Crispy Rosemary Chicken and Fries
Thursday: Thanksgiving at the in-laws!
Friday: Leftovers-of course!
Saturday: Probably something easy, but I want to make homemade Macaroni and Cheese.
-I came across this recipe in a cookbook my mom put together for me. It comes from my Aunt Cathy's kitchen.
Recipe for Deep Dish Taco Squares
2 c. Bisquick mix
1/2 cup cold water
1 lb. ground beef
1 green pepper, chopped
2 tbsp chopped onion
1 8 oz. can tomato sauce
1 8 oz. container sour cream
1 c. shredded cheddar cheese
1/3 c. mayonaise
Combine Bisquick mix and water stirring with fork until blended. Press in bottom of lightly greased 12 by 8 by 2 in. baking pan. Bake at 375 degrees for 9 minutes. Cook ground beef, green pepper, and onion in a large skillet until meat is browned stirring to crumble meat; drain well. Stir in tomato sauce. Spoon over crust.
Combine sour cream, cheese and mayonnaise in a medium bowl. Spoon over meat mixture. Sprinkle top evenly with paprika. Bake in 375 degrees oven uncovered for 25 minutes until casserole is lightly browned; cut into squares, cool.
To be honest, I am not the biggest fan of beef stew, but it's a good hearty winter meal and anything with Worcestshire sauce in it HAS to be good.
French's Slow Cooker Beef Stew
2 lbs. cubed beef stew meat
1 cup chopped onion
1 tbsp. minced garlic
2 jars beef gravy
1/4 to 1/3 cup Worcestshire sauce
1 lb. small potatos, halved
1 1/2 cups baby carrots
2 cups frozen peas, thawed
Season meat with salt and pepper to taste. Brown meat in 2 tbsp. hot oil in skillet; transfer to slow cooker. Stir remaining ingredients except peas into slow cooker. Cover; cook on high 4 1/2 hours or on low 9 hours. Add peas during last 10 minutes. Serve with crusty bread.
This next meal is a one-dish meal! Love these!
Crispy Rosemary Chicken and fries from allrecipes.com
- 5-1/4 chicken thighs
- 4 small red potatoes, quartered
- 1/3 cup extra-virgin olive oil, or as needed
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
- 1 teaspoon garlic powder
- salt and pepper to taste
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Amount Per Serving
- Total Fat: 31.9g
- Cholesterol: 78mg
- Sodium: 145mg
- Total Carbs: 27.6g
- Dietary Fiber: 3g
- Protein: 24.4g
I refuse to make mac and cheese for my family from a box. We try to avoid processed foods as much as we can. I love this Southern living version of macaroni and cheese. It's a lot like the box recipe, but homemade!
Macaroni and Cheese
1 (8oz.) package uncooked elbow macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 teaspoon salt
2 cups shredded sharp cheddar cheese or American cheese
Cook macaroni according to package directions, omitting salt. Drain and set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add slat and cheese, stirring until cheese melts. Stir macaroni into cheese sauce. cook over medium-low heat 5 minutes; let stand 5 minutes before serving. Sprinkle with paprika, if desired.
Nutrition info: 415 calories, 16.9 g protein, 35.5 g carbs, 1.4 g fiber, 66 mg cholesterol, 1.9 mg iron, 896 mg sodium, 352 mg calcium
Happy eating! I will post later with some Thanksgiving recipes.