Well, it's Saturday and I am looking at the Raley's ad. Lots of good stuff on sale this week and the e-coupons are good too! My plan for the week is to make homemade tuna casserole, chicken enchiladas, chuckwagon casserole, and a chicken and rice meal. My husband is hunting, so the kids always ask for casseroles when he is gone - he hates them!
The tuna casserole is really simple. Just boil a bag of noodles - any shape you'd like - and while they are cooking mix together: One can cream of mushroom soup, one can cream of chicken soup, one or two cans of white albacore tuna, a small bag of fozen peas, salt and pepper, and some milk to thin it out just a little. When the noodles are done mix them into the soup mixture and put it all in a casserole dish. You can top it with potato chips, bread crumbs, crushed Ritz crackers, or nothing at all. Bake for about 40 minutes at 350 degrees. If you didn't top it with anything, you should bake it covered unless you like it a bit crispy. Serve with a salad and some dinenr rolls and you've got a great dinner and even better leftovers!
The chuckwagon casserole is fun too. Brown 1 pound of ground beef with some chopped onions and bell pepper, drain and add one can of chili and 1/4 cup of bbq sauce. Mix it all together and put in the pan. Then mix up some cornbread mix (the small Jiffy box is a good size for a small casserole) and add a can of corn - drained - that mix. Spread it on top of the chili mix and bake for about 35 minutes at 350 degrees. Be sure to pick a pan big enough so it doesn't overflow while baking, but small enough to spread the corn bread mix over the whole thing.
Raley's has whole chickens on sale for .77 a pound and I have a plan for two of them this week. One night I will serve baked chicken with Rice a Roni (also on sale at Raley's for .99 this week) and artichokes (on sale for .97 each!). I like to bake chicken with a few pieces of onion and lemon on the inside and with pepper and garlic powder on the outside. I usually bake a whole chicken for about one and a half hours.
The other chicken I will put in a crock pot on low for the day and make chicken enchiladas. This is easier than it sounds. After the chicken has cooked with pepper, oregano, and garlic all day I can use it right away, or put it inthe fridge for another day this week. I take all of the meat off of the bone and set it aside. I chop a large onion and saute it in some olive oil. Then I add the chicken and a bit of chicken broth. Next I will dip my tortillas into enchillada sauce, add some chicken and cheese, roll it up and put it in a pan. After I am finished with the tortillas I need I will pour some enchillada sauce over all of them and cover with cheese. I cover the pan with foil (mine doesn't have a lid, but a lid would be better) and bake for about 30 minutes and then uncover for about 10 minutes. A couple of tricks: when covering a dish with foil, spray the foil with Pam on the underside first! This way it won't stick to your food and rip allof the yummy cheese off. When using corn tortillas for enchilladas, you will need to heat them first so that they don't break when you roll them. I just put them on the burner like a flour tortilla, but you can do it in a pan too.
Raley's also has tri tip on sale for $2.77 this week. I'm going to get a few for the freezer!
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