We did really well last week staying with the menu plan - other than switch a few things around due to the doctor's appointments, I cooked everything that I was suppose to - yeah!
I will have to say that I am still having a problem with Friday night's Pizza. You see, Dan and I like thin crust pizza and the recipe that I have is a thick crust pizza dough (and I mean - really thick crust!). It is driving us both up the wall! I have looked on the Internet for a thin crust recipe, but haven't found the right one yet.
I can say that Dan has been a really good sport about the whole process and he eats a couple of pieces of the pizza every week - even though this past week it was NOT good pretty awful! However, I am determined to find the right recipe and make a good homemade pizza.
I don't know if part of the problem is we don't have a pizza stone - some of the recipes I find on line says you need one - or if I am using too much yeast. (The amount of yeast varies so much from recipe to recipe - plus I have used regular yeast and a yeast that is only suppose to be used for pizza's.) I'm not sure if I should make the dough a day or two ahead of time and let it "rest" as a couple of recipes say - or just make it the same day as I have been doing. Do any of you have any ideas about what I am doing wrong or what can I do to make a good pizza? Or do you have a recipe you would be willing to share that will make a thin crust pizza? I am open to any and all suggestions and I'm sure I know that Dan really appreciate it!
The hit of the week was on Thursday night when I fixed Southwestern Taco Pie. To tell the truth - I had never fixed this before so I wasn't sure how it would be, but I just liked the look of the ingredients and I love Mexican food. Dan wasn't too sure about it - in fact, when I told him what was for supper he almost turned his nose up at it - which is very unusual for him (the joke around here is "Give it to Dan, Dan will eat anything" taken from the old Life Cereal commercial - remember "Give it to Mikey"). When I put it on the table and we took our first bite, he turned, looked at me and said "This is really good!". Then, on Sunday - as he is finishing up the leftovers for lunch, he tells me that "we need to have this more often". I will post the recipe at the end of the blog, in case you might be interested in trying it yourself. I think you will be surprised at how easy it is to make and good it is.
Now, let's move on to this week's menu's.
Monday - January 23 - Tangy Chicken; Baked Potatoes; Broccoli
Tuesday - January 24 - Easy Taco Soup*
Wednesday - January 25 - Meat Loaf; Mashed Potatoes; Honeyed Carrots
Thursday - January 26 - Spaghetti Bake; Salad; Garlic Bread
Friday - January 27 - Movie Night - HOMEMADE PIZZA
Saturday - January 28 - Steak; Baked Potatoes; Salad; Rolls
Sunday - January 29 - Skillet Macaroni & Beef
If you look at the original menu posted at the beginning of the month you will note that there is one change this week. On Tuesday I have changed the menu from Shrimp Gumbo and Rice to Easy Taco Soup. Actually, I am still flip-flopping on this one - I'm just not sure which one I want to fix. I was suppose to fix the Easy Taco Soup the week that I "fell off the wagon" and I really do want to fix it - but I really like the Shrimp Gumbo recipe. I guess this will be a "game day" decision - whatever I feel like on Tuesday will be what I fix - but I'll let you know.
If you are interested in other menu plans - as stated in my other posts on Monday (and last week on Tuesday) there are a couple of other blogs you might like to check out - they are having a pantry challenge and have many other bloggers showing what they are doing (I'm one of them). So, if you do happen to check out these other blogs, let them know that I sent you - thanks - and enjoy!
Now, for that recipe!
Southwestern Taco Pie
1 pound ground beef (I used the ground beef that I had already browned)
1` package Taco Seasoning Mix
1/3 cup water
1 Tablespoon Oil
1 Package frozen green, red, and yellow peppers and onions
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 can whole kernel corn, drained
1/2 cup salsa
1 package refrigerated pie crusts, brought to room temperature
8 ounces (2 cups) shredded cheese (recommended Mexican blend)
Garnish: Sour Cream and Taco Sauce
Preheat Oven to 400 degrees F.
Brown ground beef in large skillet over medium high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water, mix until ground beef is well coated.
(If you use ground beef you have already cook - just thaw the beef in refrigerator then put in skillet along with taco seasoning and water, mix until ground beef is well coated and warmed through.)
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions, cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa. Stir well and set aside.
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
Bake for 30 minutes or until crust in golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
Garnish with a dollop of sour cream and drizzle of taco sauce.
(I didn't do this, as Dan does not like sour cream - I just added it to my slice.)
Sorry I do not have any pictures to go along with the recipe - Dan had eaten it all before I got a chance to take any pictures - I guess that's a good testimony. If you decide to try it, please let me know how it turns out -I would really be interested in knowing.
Thanks and enjoy!
