Sunday, November 20, 2011

OWC - Week 2 - Mexican Fiesta

Once a Week Cooking (a take off of OMC Once a Month Cooking).
The beauty of this cooking plan is your food doesn't necessarily need to be frozen.

This is my general plan...

1 Crock-pot Meal
3 Casserole Meals
1 Oven Bake Meal
1 Stove-top Meal or Toaster Oven/Rotisserie Meal

I get my recipes ready, (trying to do some dishes that are a little bit the same to make it easier), check to make sure that I have my ingredients (if not I send Mister off to the store), and get started right after church.

Here is how this weeks cooking batch went. First I place my beef roast in the crock pot and poured barbecue sauce over the top (about 1 cup) and started it on high.  I placed the ham in the oven. I took a full 3 pounds of ground beef and browned it and drained it.  Then I cooked 2 pounds of bacon (crumbled the bacon and split into two servings), saving the grease.  Then I sauteed 1 diced onion in the bacon grease and drained, split it into two servings. Then I boiled the frozen chicken breasts in a large pot on the stove top (until white and no longer pink inside).  Then I assembled all the dishes, removed my ham (and upped the temperature) and then placed all my casserole dishes in the oven and cooked them.  Removed them and placed refrigerator for the week! So easy... seriously.

Weekday Breakfast - Cheesy Breakfast Casserole
I decided to take charge of breakfast this week and make something that would give our entire family a jump start with lots of energy.  I will be honest... it was so good I had it for lunch during the week two times!  Another great addition would be eggs (we were out).

1 & 1/2 can of condensed cream of chicken soup.
1 & 1/2 (16 oz) container of sour cream
2 pounds hash browns (frozen type but let it thaw)
2 chicken breasts cubed (precooked)
1 & 1/2 cup diced ham (precooked)
1 pound of crumbled bacon (precooked)
1 package sausage (precooked)
1 cup shredded Cheddar Cheese
1 & 1/2 cup crushed potato chips
1/4 cup melted butter
1. Preheat oven to 350 F.
2. Combine hash browns, sour cream, soup, and meat. Mix thoroughly.
3. In 9x13 oven safe casserole dish spread mixture evenly.
4. Layer over top of mixture, cheese and then chips.
5. Drizzle butter over top
6. Bake for 20 minutes or until bubbly.

Sunday - Spiral Ham
Nothing more pleasing to the nose than a honey ham in the oven warming.  So easy.  And makes fantastic cold cuts for lunches during the week.
1 spiral ham
1 can pineapple slices
1/2 cup brown sugar
1. Preheat oven to 250 F.
2. Place ham in a deep baking pan (to collect the juices), cover with tin foil and place in oven. (Heat for 10 minutes per pound. Example -10 pounds = 1 hour 40 minutes.
3. 20 minutes before ham is done combine juice from canned pineapple and brown sugar and heat over medium low on stove top stirring constantly until bubbly, when thickened remove foil from ham and pour glaze carefully over the top.  Finish baking.
4. Remove ham and let sit for 10 minutes.

Monday - Easy Mexican Casserole
I love that this recipe has the word easy in it! It has to be easy right? YES! It was in fact super easy and very good. Ground beef, chips, salsa, cheese and beans... how could you go wrong?

1 & 1/2 pound ground beef
2 & 2/3 cups chunky salsa
16 oz canned chili beans (drained)
4 cups tortilla chips (crushed)
2 & 2/3 cups sour cream
1 & 1/4 (2 ounces) cans sliced black olives (drained)
1/2 chopped onion
2 & 2/3 cups shredded Cheddar Cheese

1. Preheat oven to 350 degrees F.
2. Brown ground beef in large skillet on medium heat (until beef is no longer pink). Drain out grease into small sauce pan and saute onions. Then add salsa and onions to beef and simmer for 20 minutes add beans.
3. Spray 9x13 baking dish with cooking spray. 
4. Take chips and place them in a large ziplock back and crush into 1/4-1/2 inch sized chips, measure out 4 cups and place in bottom of pan.
5. Layer beef, sour cream, cheese and olives over chips.
6. Bake in preheated oven for 30 minute or until cheese is hot and bubbly.

Tuesday - Chicken Pot Pie Soup
We just LOVE Chicken Pot Pie's and this soup was not a disappointment.  So creamy and perfect for a cold day.  It had all the goodness of a Chicken Pot Pie and was a hit with each one of my kiddos.

4 chicken breast cubed (precooked)
2 (16 oz) packages frozen veggies (we chose corn and peas)
2 (10.75 oz) cans condensed cream of potato soup
2 (10.75 oz) cans condensed cream of chicken soup
4 cups skim milk

In a large pot combine chicken, mixed veggies, all soups, and milk. Heat thoroughly.  Crumble your favorite crackers over the top and pepper to taste.

Wednesday - Beef Nacho Casserole
This dish was such a surprise!!! It seriously was so good, that Miss Queenie said it was the best dish so far! AND she actually had two huge helpings. It was gone in nothing flat and sadly not a drop of leftovers.  I will be making a double dish of this next time.  It had a surprisingly sweet taste to it and wasn't too spicy at all.

1 & 1/2 pound of ground beef 
2 cups of chunky salsa
1 large (10 oz) can of corn (drained)
1 cup of (miracle whip or mayonnaise which ever one you prefer... we did mayo)
1 & 1/4 teaspoon of chili powder
2 & 2/3 cup crushed tortilla chips
2 & 2/3cup of Colby Cheese (shredded)

1. Preheat oven to 350 F.
2. Place ground beef in skillet and cook over medium-high heat. Cook until beef is crumbled and browned throughout. Drain. 
3. Mix into skillet meat, salsa, corn, mayo and chili powder.
4. In 2 quart casserole dish layer beef mixture, chips and cheese (2x) ending with cheese on top.
5. Bake for 20 minutes uncovered until cheese is bubbly.

Thursday - Barbecued Beef
This is such a great dish because you can eat it plane or you can spoon it over sourdough bread open face or have it in a roll as a sandwich.  

1 beef roast
1 cup of barbecue sauce

1. Place beef roast in crock pot and set to high heat for 6 hours
2. Pour 1 - 2 cups of barbecue sauce over top of roast.
3. 4 hours into baking shred beef with 2 forks, continue cooking or 2 more hours.

Friday - Teriyaki Chicken Parmesan Bake  
This was tasted like an elaborate dish but was super easy and so good!  Mister and I devoured our portions quickly and moved on to the kiddos leftovers. No really it was that good.

1 pound of bacon (precooked)
6 chicken breasts (precooked)
1/2 chopped onion (sauteed)
2/3 cup teriyaki sauce
1 & 1/3 cup Ranch style salad dressing
1 cup grated Parmesan Cheese

1. Preheat oven to 350 F
2. Place chicken breasts in oven safe cooking dish.  
3. Crumble bacon over the top of each chicken breast
4. Over the top of each chicken breast pour ranch dressing, sprinkle cheese, pour teriyaki sauce.
5. Bake for 20 minutes.
6. When serving make sure to ladle out drippings and pour over the top of chicken breast.

If you have any questions on any of these dishes or how I do a big cooking job, please ASK!  :-)
AND.... I would LOVE to hear about how your cooking adventure goes, how you liked the dishes or if you made any changes.

Happy cooking!
-Sister Pester

P.S. Once a month cooking is a big cooking project where you freeze meals.  Once a week is a smaller version where you can actually keep the dishes in your refrigerator.

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