Gwen's Week

Hello Fellow Mamas!! I am not a blogger or a cook, so this should be fun!! I have 2 boys who are constantly on the run with Basketball, Football, Baseball & Swim Team... YES, that is just this Spring!! Dallas is nuts about sports!! Many nights we are not home until after 7pm, so dinners are often rushed or grabbed on the way home. The menus I am posting are a combination of meals I wish I had time to prepare more often and a few of our "go-to" meals in a rush.

SATURDAY

Grilled Salmon

1/2 pound per Adult (or growing youth appetites)

Olive Oil

Salt

Pepper

Thyme

Lemon

Rub a small amount of Olive Oil over Salmon. Add Salt, Pepper & Thyme to taste. Grill skin side down for about 8 minutes, flip and cook until flaky. Add lemon if desired and serve.

Sides

Steamed Asparagus

Uncle Ben's Wild Rice (original NOT fast cooking)

SUNDAY

Beef Brisket

2 oz. Liquid Smoke

1 Tablespoon Salt

2 Tablespoons Chili Powder

1 Tablespoon Cayenne Pepper

1 Tablespoon Sugar

2 Tablespoons Lea & Perrins

2-3 Tablespoons A-1

2 Cups Vinegar

2 Whole briskets

Combine 1st 8 ingredients in a saucepan & bring to a boil. Let cool. Pour over briskets and marinate overnight in fridge. Cover briskets & marinade with foil and cook for 6 hours @275. Remove Briskets from marinade & toss out the marinade. Slice & Serve.

MONDAY

Rotisserie Chicken from Tom Thumb $5.99!!

Signature Cafe' brand Mashed Potatoes

Signature Cafe' brand Homestyle Gravy

Veggie of choice

Note: Signature Cafe' brands are usually right below the rotisserie chicken. My boys LOVE this one (if I don't do it too often)

TUESDAY

Chicken & artichoke Hearts with Mushrooms

6 chicken breast halves skinned

1 stick butter

1/2 to 1 pound fresh mushrooms

2 Tablespoons flour

1 can chicken broth

1/2 to 1 Cup cooking sherry (or if you are drinking and cooking... what ever white wine you please)

1 14oz can artichoke hearts

Saute chicken in 1/2 stick butter - put aside. Saute mushrooms in 1/2 stick butter. Make a paste with flour and some chicken broth, then add remaining chicken broth & sherry. Pour over chicken & mushrooms. Simmer on low for 30-45 minutes. Add artichoke hearts during the last 15 minutes. Serve over rice. I usually use the Uncle Ben's boil in bag white rice... easy and good.

WEDNESDAY - It's the boys turn to make dinner!!

Pizza Crescent Rolls

Pillsbury Crescent Rolls

Hormel Pepperoni

Mozzarella Cheese Shredded

Any Pizza or Spaghetti Sauce

Place the Crescent dough triangles on an un-greased cookie sheet. Have your children add sauce, pepperoni & cheese to their liking, roll and bake according to the directions on the tube.

THURSDAY

Beef and Noodles

4 pounds Sirloin Tip Roast (or stew meat)

2 Tablespoons butter

1 package AuJus

1/2 Cup diced onion

Flour

2 Beef Bouillon Cubes

8oz Egg Noodles

Cut beef into bite sized cubes cutting off all fat (or go quick and easy with pre-cut stew meat). Saute beef in butter until browned. In a separate pan, mix AuJus package according to directions. Pour over browned beef in pan. Add onion and cook over low heat (just boiling) for 2 hours. Add a flour paste during the last 30 minutes. Serve over Egg Noodles which have been cooked with beef bouillon cubes.

Sides

Rolls

Veggie of choice or Salad

FRIDAY

Treat yourself - GO OUT TO DINNER!!

or... make sandwiches with Sunday's left over Brisket.

Have a GREAT week!

Gwen