Weekly Menu

Do you make a menu for the upcoming week?  I used to.  I’m not sure what happened but I haven’t in a while and really need to get back into it.  Especially since the holidays are always so rushed and the stress level at work seems to be at an all time high. 

I would like to avoid going to the grocery store because it is a chore for me.  Many people like it.  I have a friend who says it’s the only time she doesn’t have her gets with her so she gets a Starbucks, strolls leisurely down the aisles and thinks of it as her ‘me’ time.  But that ain’t me babe.  If I can get Charlie to go, I love it.  And he usually does.  I love him for that!

Charlie likes Sam’s Club.  We do almost all of our shopping there.  Okay, Okay, He does almost all of our shopping there.  Since it is just the two of us at home now, we always have a full freezer due to the large sizes you have to buy.  I look at it as an advantage though because the prices are good and we just freeze them in dinner size portions.  If one of the kids happen to pop in, we take out two.

Dinner Menu Madness

Saturday – Turkey Pot Pie (using Thanksgiving Leftovers)

Sunday – Ham Fritatta (using Thanksgiving Leftovers)

Monday -  Kentucky Hot Browns

Tuesday – Hamburgers

Wednesday – Pork Chops with Au Gratin Potatoes

Thursday – Korean Beef and Fried Rice

Corn Souffle

Prep Time - not much
Total Time - about an hour

What you need:
Ladle
Bowl big enough to hold two cans of corn and a few other ingredients
Muff in Pan
Cooking spray
2 Tbsp Butter
1 8 oz pkg Cream Cheese, cubed
1 15 1/4 oz can whole kernel corn, drained
1 14.75 oz can cream style corn
1 8.5 oz corn muffin mix (Jiffy is the only brand that comes in that size)
1 1/2 tsp sugar
2 eggs
1/2 medium onion, diced
1 cup shredded cheddar cheese
A few dashes of Louisiana hot sauce, depending on your taste

Prep:
Heat oven to 350 degrees
Spray muffin pay with cooking spray (use plenty)
Cut cream cheese into cubes
Lightly beat 2 eggs
Drain whole kernel corn
Dice onion

Mix:
Microwave mutter in medium microwaveable bowl on high for 30 seconds or until melted.
Add cream cheese cubes and continue microwaving in 15 second increments or until the cream cheese is softened.
Stir until well blended. You don't want any lumps.

Add both cans of corn, the muffin mix, onion, sugar and eggs.  Mix well.

Add Louisiana hot sauce, as much or as little as suits you.

Using the ladle, fill the muffin tins 2/3 full.  Sprinkle with cheese.

Bake 40 minutes or until golden brown.  It is hard to tell if they are done in the middle so make sure you cook them for 40 minutes.

Cool slightly.

Share with others.

Corn and Black Bean Salsa

Difficulty - easy
Prep Time - 15 minutes
Cook Time - 20 minutes

What you need:

24 won ton wrappers
1 tablespoon canola oil
1 teaspoon chili powder
salt and pepper
4 1/2 cups whole kernel corn - fresh or canned
1 (28 oz) can diced tomatoes, well drained
1 (16 oz) can black beans, drained and rinsed
1/2 medium red onion, diced
1 jalapeno, seeded and diced
2 tablespoons cilantro leaves, chopped
2 tablespoons lime juice
1 teaspoon, chopped garlic
spray for the muffin tin

Here's what you do:
Spray the mini muffin tin with vegetable oil spray to prevent sticking
Line each tin with a wrapper, curving them to fit
Bake at 350 for about 10 minutes or until the edges are brown

While they are baking,
Heat oil in pan.
Combine corn, chili powder, salt and pepper to taste.
When oil is hot add corn mixture.  You want to hear a sizzle. 
Cook until heated through so corn will absorb the chili powder flavor.

Combine all other ingredients in a large bowl.
Mix well.
Salt and pepper to taste.
Add corn mixture.
Stir again.

Scoop into won ton cups.

You can serve this as an appetizer or as a topping to fish or chicken.

It's good hot or cold.