Saturday and Sunday dinners

For the 4th of July, we made hamburgers, pasta salad (from box mix), grilled corn on the cob, marinated (in bbq sauce, soy sauce, maple syrup) and grilled zucchini.
Michelle brought over strawberries and watermellon salad.

For Sunday
Pot Roast, with broiled potatoes, green beans

Just the normal stuff

Friday: Chicken Angelo and green beans

Chicken Angelo

1 Cup fresh mushrooms, sliced, OR 2 cans sliced mushrooms
4 lg. chicken breast halves, skinned
2 eggs, beaten
2 tbsp. butter
3/4 c. chicken broth
1 c. bread crumbs
6 oz. Mozzarella cheese, sliced

Place half the mushrooms in a 9 x 13-inch pan. Dip chicken into beaten eggs; roll in bread crumbs. Melt butter and brown chicken on both sides. Place chicken on top of mushrooms and arrange rest of mushrooms on chicken. Top with the cheese. Add the chicken broth to pan. Bake at 350 degrees for 30 to 45 minutes, or until chicken is done.

Rating: Everyone liked this, It was easy. I used fresh mushrooms, and boneless skinless chicken thighs. I made fried zucchini using the leftover egg dip and crumbs, and served it with ranch dressing. The kids liked this too. Rating 7 starts out of 10
With this I am making canned green beans

Thursday: Favorite Casserole (pork), Green Salad

Favorite Casserole
1/2 lb bulk sausage
2 Tbsp chopped onion
1 clove garlic, minced
2 cups no egg yolk dry noodles, cooked
1 cup fat free cottage cheese
1 cup fat free milk
1 can cream of mushroom soup
1 cup fat free cheddar cheese, shredded
3/4 cup egg substitute or 2 eggs mixed well

Brown sausage, onions and garlic in skillet. Drain off drippings. In a large bowl, mix all ingredients except cheddar and egg. Pour into a greased 8X12 baking dish. Add cheddar to eggs and pour over casserole. Bake uncovered at 350 for 45-50 min until bubbly and browned.

I also will add a green salad to this dinner.

Result: Kids liked it a lot, they say 3.5 to 4.0 stars out of 5 (which is pretty high score) I thought it was a little salty, I used the store made "country sausage", because I couldn't find the unflavored ground pork. But the family liked it.

Wednesday: Zucchini Hamburger Bake, Garlic Toast

Zucchini Hamburger Bake
1 lb ground beef
1 small onion, chopped
1/4 tsp pepper
2 Cups pizza sauce
1/2 cup raw long grain rice
4 Cups zucchini, peeled and cubed
1 1/2 Cups water
3/4 Cups mozzarella cheese, grated

In a large skillet or stockpot, brown hamburger and onion together. Drain off drippings. Season meat and onion with pepper.
Add remaining ingredients, except cheese, and stir together. Cover and simmer over low heat until rice is soft, approximately 35-45 min.
Top with cheese and allow to melt before serving.

Garlic toast
I just used frozen garlic toast as a side

Result: The rice took a long time to cook, next time I will use instant brown rice. Also, not a lot was eaten, it was good, but the kids just didnt seem to like the rice , pizza sauce, and zucchini mix

Tuesday: Glazed Tofu, Carrot Rice Casserole, Peas

Glazed Tofu
1 carton extra firm tofu
2 large garlic cloves, coarsely chopped
2 Tbsp fresh lime
1/2 Cup Soy sauce
1 Tbsp molasses
2 tsp peanut oil or dark sesame oil (I used sesame oil)
2 Tbsp chopped cilantro
1 Tbsp brown sugar
salt and pepper
1-2 Tbsp vegetable oil

Drain the tofu, cut it into the shapes and sizes you desire, and set on paper towels to drain. blot well
While tofu is draining, combine the next 6 ingredients in a small bowl. Season with a few pinches of salt and plenty of pepper.
Heat oil in large non stick skillet with oil, when hot, add tofu and cook over medium heat without disturbing until golden crisp, about 7 min. turn and cook on other side.
Pour marinade and shuffle the pan back and forth the coat the tofu. Reduce heat to medium and cook until the sauce is syrupy and the tofu is glazed. Don't let it cook so long that it gets sticky.

Result: Everyone liked it, next time I should double the recipe or add more tofu.

Carrot Rice Casserole
4 Cups cooked brown rice
2 cups thinly sliced carrots
2 cups thinly sliced celery
1/2 cup diced onion
2 Tbsp of veg. oil
2 cups shredded cheddar cheese

Water saute the vegetables in about 1/2 cup water. Saute until crisp tender.
Mix rice and vegetable together in rectangle baking pan. Top with cheese and bake for about 15 min in 350 degree oven. Serve hot

Result: We make this a lot. Tonight I forgot to add the onions, but the kids liked it as they always do, and nobody seemed to notice the onions were missing, except me.

I also made a side of baby peas.