Mr. Binder is gone for a few days this week, so we will be having very ‘kid friendly’ and easy meals to make. Steps kids can help with are in red.

MONDAY

This one is for you, Mom To Two Boys! 

Ham Salad Sandwiches

• 2 lbs boneless ham, diced 

• 2 cups mayonaise

• 1 cup sweet pickle relish

• 1/2 tsp black pepper

• 2 tsp salt

• 1 onion, diced

Place diced ham in blender or food processor.  Chop until desired consistency (‘spreadable’).  Mix with remaining ingredients in a bowl. Spread on bread for sandwiches.

This recipe is roughly from one in Allrecipes.

Serve on fresh bread from breadmaker with cucumber slices and baby carrots with Ranch dressing to dip.

TUESDAY

Crunchy Homemade Chicken Nuggets

• 1 lb boneless skinless chicken breast, rinsed and patted dry with paper towels

• 1 1/2 cups plain yogurt

• 3 cups crushed corn flakes

• 2 tbsp. fresh parsley, chopped

• 1 tsp salt

• 1/2 white pepper

• vegetable or olive oil (for pan)

• plastic or paper bag

Pre heat oven to 375 degrees.  Slice chicken breasts into 2 inch strips.  Marinate chicken pieces in yogurt for 1 hour or up to 24 hours, refrigerated.

Prepare crust by combining corn flakes, parsley, salt, and pepper into a bowl.  Place corn flake mixture in bag.  Drop chicken into the bag and shake thoroughly to coat.  Remove chicken pieces from bag, shaking excess mixture from each piece.  Place coated chicken pieces on a sheet pan lightly sprayed with oil.

Bake about 25 minutes or until crunch on the outside and cooked through.  Serve with dipping sauces.

This recipe is from the Whole Foods website.

Serve with tater tots and a tossed salad.  I like Earthbound Organic Mâche blend mixed with with chopped hard boiled eggs, shredded cheese and ‘routans’ (A.P.’s word for croutons).

WEDNESDAY

Hash Brown Quiche

• 3 Cups Frozen, Shredded Potatoes, Thawed

• 1/4 Cup Melted Butter

• 1 Cup Shredded Cheddar Cheese

• 1/4 Cup Chopped Tomatoes

• 4 Eggs

• 1/2 Cup Milk

• 1/2 Tsp. Salt

• 1 10 oz package sausage, browned and sliced into small pieces (I like Al Fresco Chicken Sausage)

Preheat oven to 425. Line the bottom and sides of an un-greased pie plate or quiche baking dish with potatoes. Drizzle melted butter over the potatoes. Bake crust for 30 minutes or until lightly browned. 

Turn oven down to 350. Layer shredded cheese on top of baked crust. Top with tomatoes and sausage. In mixing bowl, beat together eggs, milk, and salt. Pour egg mixture evenly over cheese, tomatoes and meat. Bake for 30 minutes.

I got this recipe here.

Serve with mixed fruit. I will be using Dole Tropical Mixed fruit, because that is what is on my shelf.

THURSDAY

Beef Stroganoff

• 1 1 lb. top round steak, 1 inch thick

• 1 cup chopped onion

• 1 tbsp dried parsley flakes

• 2 tbsp Dijon mustard

• 3/4 tsp. salt

• 1/2 tsp dried dill

• 1/2 tsp pepper

• 3 garlic cloves, minced

• 1/3 cup all purpose flour

• 1 cup beef broth

• 1 - 8 oz container sour cream

• 2 cups hot cooked medium egg noodles (about 4 oz. uncooked)

Trim fat from steak; cut diagonally across grain into 1/4 inch thick slices. Place sliced steak and next 7 ingredients in crock pot; stir well. 

Place flour in a small bowl; gradually add broth, stirring with a whisk until blended.  Add broth mixture to crock pot; stir well.  Cover with lid; cook on high heat setting 1 hour.  Reduce to low heat, cook 7 to 8 hours until steak is tender.  Turn crock pot off, remove lid.  Let stroganoff stand 10 minutes.  Stir in sour cream.  Serve stroganoff over noodles.

This recipe is from Southern Living’s Slow Cooker Cookbook.

Serve with steamed fresh green beans.

FRIDAY

Pizza – takeout.  Daddy is home and Mommy is tired

For more Menu Plan Monday click here.