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What’s for Dinner: Weekly Menu

Monday- Memorial Day BBQ

Tuesday- Chicken Quesadillas

Wednesday- Taco Salad

Thursday- Grilled Burgers, Sweet Potato Fries

Friday- Pizza Night

Saturday- Tortellini Salad

Sunday- FFY (Fend For Yourself)

Tuna Pasta Salad

1 box elbow noodles
1/2 cup frozen green peas, thawed
1 lrg can tuna, drained
1 cup Miracle Whip or Slaw Dressing
1/4 cup sweet pickle relish
2 t lemon juice
3/4 t salt
1/4 t pepper
2 medium celery stalks, chopped

Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain. In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Tortellini Salad

1 pkg cheese tortellini
1 medium zucchini, sliced thin
1 pkg baby carrots, sliced
1 pint grape tomatoes, halved
1/2 cup ranch dressing
Parmesan cheese

Cook tortellini as directed on package, drain and rinse with cold water. Add vegetables to tortellini and pour in dressing. Sprinkle with cheese. Cover and refrigerate at least 2 hours before serving.

Shared with Menu Plan Monday.



{Sonic Style} Cherry Limeade Cake Recipe

 

Cherry Limeade Cake

 

One of my most favorite of all treats is a Sonic Cherry Limeade. Oh how I love them. I have tried to replicate them at home with no luck. I just can’t seem to get it just right. When I saw this recipe I just knew that I had to give it a try. I adapted it from a Betty Crocker recipe and added a little extra lime juice to make it extra lime-y. Is that a word? Well, it is now. I was so pleased with this recipe! It’s a definite new family favorite!

 

 
 
Ingredients:

1 box white cake mix
1 1/4 cups lemon-lime soda
2 t lime juice
1/3 cup vegetable oil
3 egg whites
1 T + 1 t grated lime peel, divided
1 box (4 serving sz) Cherry Flavored Jello
1 cup boiling water
1 container Whipped Fluffy White Frosting
1 jar maraschino cherries

 

 

In large bowl, mix cake mix, soda, lime juice, oil, egg whites and 1 tablespoon grated lime peel with beater on low speed 30 seconds, then on medium speed 2 minutes.

 

 

Pour into a greased 13×9 pan. Bake at 350 as directed. Cool for 20 minutes.

 

 

Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin.

 

 

 

Poke cake every inch with tines of meat fork or table knife.

 

 

 

Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.

 

 

In small bowl, mix frosting and 1 teaspoon grated lime peel.

 

 

 

Spread evenly over cake.

 

 

 

Top each serving with a cherry and a lime twist.

 

 

Check out all that yummy. It tastes even better than it looks. Just like a Sonic Cherry Limeade. Perfection!

 

Sonic Style Cherry Limeade Cake
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Ingredients
  1. 1 box white cake mix
  2. 1 1/4 cups lemon-lime soda
  3. 2 t lime juice
  4. 1/3 cup vegetable oil
  5. 3 egg whites
  6. 1 T + 1 t grated lime peel, divided
  7. 1 box (4 serving sz) Cherry Flavored Jello
  8. 1 cup boiling water
  9. 1 container Whipped Fluffy White Frosting
  10. 1 jar maraschino cherries
Instructions
  1. In large bowl, mix cake mix, soda, lime juice, oil, egg whites and 1 tablespoon grated lime peel with beater on low speed 30 seconds, then on medium speed 2 minutes.
  2. Pour into a greased 13x9 pan.
  3. Bake at 350 as directed.
  4. Cool for 20 minutes.
  5. Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin.
  6. Poke cake every inch with tines of meat fork or table knife.
  7. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake.
  8. Cool completely, about 1 hour longer.
  9. In small bowl, mix frosting and 1 teaspoon grated lime peel.
  10. Spread evenly over cake.
  11. Top each serving with a cherry and a lime twist.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


What’s for Dinner: Weekly Menu

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Monday- Shrimp Pasta Salad

Tuesday- Ham Fettuccine Bake

Wednesday- Leftovers

Thursday- Beef Enchiladas, Corn

Friday- Pizza Night

Saturday- Grilled BBQ Chicken Legs, Zucchini Boats,?Potato Salad

Sunday- FFY (Fend For Yourself)

Ham Fettuccine Bake
1/4 cup dry bread crumbs
3 T butter, divided
2 T all purpose flour
2 cups milk
2 cups sharp cheddar cheese, shredded
2 cups cubed cooked ham
2 cups cooked Fettuccine noodles
1 cup frozen peas
In a small skillet, cook bread crumbs in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside. In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas. Transfer to a greased baking dish; sprinkle with bread crumb mixture.Cover and bake at 350? for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Beef Enchiladas
12 tortillas
1.5 lbs ground beef
1 t chili powder
1/8 t pepper
1/2 t salt
1 t cumin
1 can refried beans
2 cups shredded Mexican blend cheese
2 cans Enchilada sauce
1 cup sour cream
Heat a heavy skillet over medium-high heat. When skillet is hot, place a corn tortilla on to cook (no oil). Use a heavy sauce pan or small stock pot placed on top of the tortilla to hold it flat as it cooks. Cook each side of the tortilla for about 30 seconds, just until hot and lightly browned but NOT crisp or stiff. Set cooked tortillas aside, covered. Brown meat and drain excess grease, and then stir in the chili powder, pepper, salt, and cumin. In a medium-sized mixing bowl, stir together the meat mixture, refried beans, and 1 1/2 cups of the shredded cheese. Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish. Fill the cooked tortillas with the meat/bean/cheese mixture and place, seams-down, in the prepared dish. Cover with remaining enchilada sauce. Sprinkle with the remaining 1/2 cup of shredded cheese. Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. Serve hot with sour cream and extra shredded cheese.

Shared with Menu Plan Monday.




Sweet & Tangy Summer Fruit Salad

 

Sweet & Tangy Summer Fruit Salad

 

I love fruit salad! There is rarely a time during the warm Summer months that I don’t have some kind of fruit salad in my fridge. I have tried so many recipes over the years, searching for that elusive perfect one. I have been looking for one with a great combination of sweet and tangy. I have finally found it! I made this fruit salad for a cookout and everyone raved about it. The marriage of flavors is absolutely fantastic. I have officially found my favorite fruit salad recipe!

 

 
 
Ingredients:

1 can pineapple chunks, drained
1 can peach slices, drained
1 can mandarin oranges, drained
1 cup seedless grapes, red or green
1 pkg vanilla instant pudding
1 1/2 cups cold milk
1/3 cup frozen OJ concentrate, thawed
3/4 cup sour cream

 

 

Combine fruit in a large bowl; set aside.

 

 

In mixing bowl, combine pudding mix, milk and OJ.

 

 

Beat with mixer for 2 minutes.

 

 

Add sour cream to mixture.

 

 

Continue blending with mixture until well combined.

 

 

Fold mix into bowl containing the fruit.

 

 

Mix gently until well combined.

 

 

Pour into serving bowl; cover and chill for several hours.

 

 

I always serve in individual glasses so it looks fancy. So I’m using Margarita glasses…don’t judge. Ha!

 

 

Look at all that yummy!

 

You will not be disappointed in the flavor of this fruit salad, it’s amazing! Next time I make it I think I’m going to sneak a bit of Coconut Rum into the pudding mixture. I bet it will be amazingly tasty. I’ll be sure to let you know!

 

Sweet & Tangy Summer Fruit Salad
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Ingredients
  1. 1 can pineapple chunks, drained
  2. 1 can peach slices, drained
  3. 1 can mandarin oranges, drained
  4. 1 cup seedless grapes, red or green
  5. 1 pkg vanilla instant pudding
  6. 1 1/2 cups cold milk
  7. 1/3 cup frozen OJ concentrate, thawed
  8. 3/4 cup sour cream
Instructions
  1. Combine fruit in a large bowl and set aside.
  2. In mixing bowl, combine pudding mix, milk and OJ.
  3. Beat with mixer for 2 minutes.
  4. Add sour cream to mixture.
  5. Continue blending with mixture until well combined.
  6. Fold mix into bowl containing the fruit.
  7. Mix gently until well combined.
  8. Pour into serving bowl.
  9. Cover and chill for several hours.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


What’s for Dinner: Weekly Menu

Monday- Taco Salad

Tuesday- Chicken Lo Mein

Wednesday- Leftovers

Thursday- Pizza Night

Friday- Smoked Sausage & Tortellini, Garlic Bread

Saturday- Grilled Tilapia, Zatarins Yellow Rice, Baked Okra

Sunday- FFY (Fend For Yourself)

Chicken Lo Mein

2 chicken breasts, cooked and cut up
1 T oil
2 T soy or teriyaki sauce
1 t ginger
1 pkg chicken flavor ramen noodle soup
1 bag frozen mixed oriental vegetables
1/4 cup water

Add oil to skillet and add cut up chicken and bag of frozen vegetables. Cover. Cook over med-hi heat for 5 minutes or until vegetables are cooked through. Cook ramen noodles (without adding flavor packet). Drain. Mix soy sauce, flavor packet, ginger and water together until well blended. Pour over chicken and vegetables and toss with noodles.

Smoked Sausage and Tortellini

1 pound frozen cheese tortellini
1 cup shelled edamame
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing
Set 6 quarts of salted water to boil in a large pot. Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds. Stir-fry red pepper and sausage together until heated through — about 5 minutes. Add tortellini to boiling water and cook for 5 minutes. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well. Toss everything together with the Italian dressing and heat through one final time.

Shared with Meal Plan Monday.