Easy Menus with Recipes

Menu:

One Day

            Taco Salad

                        Hamburger

                        Doritos

                        Lettuce

                        Tomatoes

                        Shredded Cheese

One Day

            Shaved Steak Sandwiches and Smashed Potatoes*

                        Shaved Steak

                        Buns

                        Lettuce

                        Tomatoes

                        Small Red Potatoes

                        Butter

One Day

            Ham Steak with Broccoli Salad* and Cheese Toast

                        Ham Steak

                        Broccoli Florets

                        Honey Roasted Pecan Pieces and Cranberries

                        Bacon Bits

                        Parmesan Ranch Dressing

                        French Bread

                        Butter

                        Shredded Cheese

One Day

            Sausage Mac & Cheese* and Green Salad

                        Sausage

                        Rotini Pasta

                        Shredded Cheese

                        Ricotta Cheese

                        Cream

                        Lettuce

                        Tomatoes

                        Carrots

                        Cucumbers

                        Shredded Cheese


Smashed Potatoes

Ingredients:

 Small red potatoes (or any small potato – Yukon gold ones are also great)

2 – 3 tablespoons butter or more if needed

Salt and pepper

  • 1.     Boil the small red potatoes for about 15 to 20 minutes – just until a fork inserted into the potato indicates it’s cooked through.  The fork should insert easily without pushing too hard.
  • 2.     Drain the potatoes.
  • 3.     Heat a frying pan and add about 2 tablespoons of butter to the pan.
  • 4.     Place the boiled potatoes in the pan and smash them with a heavy bottomed glass or a mason jar til they are about a quarter to a half inch thick.
  • 5.     Cook on medium heat until the edges are a bit crispy.
  • 6.     Turn the potatoes over and cook on the other side til crispy.
  • 7.     Sprinkle with salt and pepper and serve hot.


Broccoli Salad

Ingredients:

 1 bag Broccoli Florets (12 oz package)

½ to 1 package Honey Roasted Pecan Pieces and Cranberries

½ to 1 package Bacon Bits

Parmesan Ranch Dressing

Lemon Juice (optional)

Lemon Zest (optional)

  • 1.     Steam or boil the broccoli florets until just softened.  Don’t overcook it, you want it to still have some texture to it and not be mushy.  A fork inserted in the stem part should have a little bit of resistance. 
  • a.     If steaming, I usually set the timer for 15 minutes and remove promptly from the steam into a bowl.  Rinse with cold water to stop the cooking process.
  • b.     If boiling, bring the salted water to a boil, add the broccoli, bring water back to a boil then start timing.  Usually will be fork tender in about 3 minutes.  Drain and rinse with cold water to stop the cooking process.
  • 2.     Let the broccoli cool completely.
  • 3.     Put the broccoli, bacon bits, honey roasted pecan pieces and cranberries in a bowl and mix well.
  • 4.     Add just enough parmesan ranch dressing so it looks like it will coat the broccoli and stir well.  Add more in small amounts if you need to in order to get the right consistency for the salad.  You can add a squeeze of lemon juice or a teaspoon of apple cider vinegar to brighten the taste if you have it.  If using fresh lemon for the juice, I also like to add a bit of the lemon zest as well.
  • 5.     Serve chilled.  This can be made ahead of time and stored in the fridge for a day or two in a tightly covered bowl.



Sausage Mac & Cheese

Ingredients:

 1 lb ground sausage

Pasta (1 lb package)(I like rotini best)

Shredded Cheese (8 oz package or more as desired)

1 cup Ricotta Cheese (more or less to get the consistency you want)

Cream

Butter

Parmesan Cheese

  • 1.     Brown the sausage and drain off the grease.  (The easiest way I have found to drain the grease off browned meat of any kind is to line a colander or strainer with a paper towel and pour the meat and grease in.  Let it sit for about 10 minutes or so until all the grease has disappeared.  Then dump the browned meat back into the pan.  If you set the colander in a small baking dish lined with aluminum foil, then the grease drains into the baking dish and is easy to dispose of afterwards by just folding the aluminum foil together around the grease and into the trash can it goes.)
  • 2.     Boil the pasta (I personally like rotini the best because it holds the most cheese so that’s what you got…) in salted water until it’s a little bit al dente.  It will cook a little more in the cheese sauce later.  Drain the pasta and add a good spoonful of butter, a little salt and pepper, and grated parmesan cheese and stir well to mix.
  • 3.     Add the sausage, the grated cheese, and the ricotta cheese and mix well.  Add a little cream as needed to get all the ingredients to combine into a thick mixture.  Cook over very low heat stirring constantly to get the cheeses to melt.
  • 4.     You can serve straight from the pan as is OR you can put it in a casserole dish, sprinkle with bread crumbs and bake for 15 to 20 minutes to get all bubbly and crispy on the top.