ANNOUNCEMENT! Active posting at this site has ended (no more picture room). Please continue reading Smith Stories at You'll be automatically redirected to the new site in "
"seconds unless you CLICK HERE!

Monday, June 13, 2011

Menu Plan Monday

Monday: Sloppy Buffalo Joe's and fries
Tuesday: Dinner at the Buerstattes': Macaroni and Cheese Soup and Buffalo Fries
Wednesday: Dinner at the Yanceys'
Thursday: Leftover Sloppy Buffalo Joe's and chips (way too hot to turn on the oven!)
Friday: Chicken Parm Subs, fries, and salad
Saturday: Housewarming Party!!!  We served Buffalo Chicken Dip with veggies and crackers, chips and salsa, pretzels, hot dogs, hamburgers, pasta salad, watermelon, grapes, pickles, Ooey Gooey Cookies, and Chocolate Chocolate Chip Cucakes
Sunday: Sonic Breakfast Burritos for breakfast and leftovers from the party for dinner

Mac n'Cheese Soup
Makes  about  7 cups
Total time:40 minutes
11/2  cups dry  elbow macaroni (6 oz.)
1/2 cup minced  onion
1/4 cup minced  celery
2  Tbsp. unsalted  butter
1/3 cup  all-purpose  flour
1/2 cup  dry white  wine
2  cups low-sodium chicken broth
1 tsp. dry mustard
1/8 tsp. ground  nutmeg
1/8 tsp. cayenne  pepper
2 cups whole milk
4 cups shredded  sharp  Cheddar
1 Tbsp.  fresh lemon juice
Salt to taste
1/4  cup  crumbled  blue  cheese
2  Tbsp.  minced  fresh chives

1. Cook macaroni  in a pot of salted water according  to package directions;  drain  and  set aside.
2. Sweat  onion and  celery  in butter in a large saucepan over medium heat until  soft, about  5 minutes.
3. Stir in flour to coat and cook 1 minute. Deglaze  with  wine  and simmer  until nearly evaporated.
4. Stir  in broth,  mustard.  nutmeg, and  cayenne.  Simmer  until slightly thickened,  5 minutes, then whisk  in milk  and warm through.  Do not let boil or base may become  grainy.
5.  Add  Cheddar,  1 cup  at a time, allowing  it to melt completely
before  adding the next  cup.
6. Stir in macaroni,  lemon  juice,  and  salt; remove from  heat.
7. Combine  blue cheese  and chives  in a small bowl. Garnish  each  serving with  blue cheese  mixture.

Buffalo Ch icken " Fries"
Makes  4 servings  (1 lb.)
Total time:20 minutes
1/3  cup  hot  sauce  (such  as Frank's)
 1/2 stick  unsalted  butter, melted
1  Tbsp. honey
1  lb. boneless, skinless  chicken breast  halves,  sliced lengthwise into 1/2-inch-wide  strips,
seasoned with salt  and black pepper
1/3  cup  all-purpose  flour
1/4 cup vegetable oil, divided

1. Whisk together  hot sauce,  butter, and  honey  in a large bowl.
2. Toss  chicken  strips with  flour in a large  resealable plastic  bag until coated;  shake  offexcess  flour.
3. Heat 2 Tbsp.  oil in a large saute pan over medium-high;  add half the chicken  strips, saute until  browned about  2 minutes per side, then transfer  to hot sauce  mixture and toss  to coat. 4. Repeat  with remaining oil and chicken strips.

Visit Org Junkie for more yummy Menu Plan Monday ideas :)

No comments: