Menu June 1st to June 14th

I have been having a great time looking through recipes online and in my recipe collection finding yummy things to make for dinner. I LOVE to cook and try new recipes and most of the new ones I have found are from the blog Better Than Burgers.

June 1st
Lisa's Stromboli from Better than Burgers


June 2nd
Chicken Shells from Better than Burgers


June 3rd
Pig Slop


June 4th
Leftovers


June 5th
Simple Hamburger Hotdish


June 6th
Mexican Chicken Strips From Better Than Burgers
1 1/2 -2 c. flour

1 envelope taco seasoning

Mix flour and taco seasoning together in a shallow dish. Set aside.

3 lb.. boneless, skinless chicken breast, cut into strips

2 c. buttermilk

2 package crushed "Frito" corn chips (for extra ZIP use the Chili flavored Frito's)

oil for cooking

Heat oil in a frying pan and heat until HOT. Place corn chips in a plastic bag (ziplock) and smash with a rolling pin, place in a shallow dish. Pour buttermilk into medium sized bowl. Dip chicken strips into flour mixture, then buttermilk and then crushed corn chips. Turn oil down to MEDIUM heat (this will prevent your chicken from cooking too fast and also your coating to burn) Put coated chicken into hot oil and cook. Turn every 3-4 minutes to prevent coating from burning and to cook the chicken evenly. Cook until done. *Mine took about 20 minutes or so to cook, but cooking time depends on the thickness and size of your chicken strips.

FOR A HEALTHY VERSION OF THIS: Place chicken strips (prepared following the same directions as above) on a large, lightly greased baking sheet and bake at 350 for 45-55 minutes or until the chicken is completely done and the juices run clear.

Serve with your favorite dipping sauces.

June 7th
Easy Beef Teryaki

June 8th
Southwestern Goulash


June 9th
Chicken Fried Steak from


June 10th
Julie's Crock Pot Tacos


June 11th
Chicken Parmesan


June 12th
French Dip Sandwiches and Texas Coleslaw
This Texas Coleslaw recipe sounded so good I just had to try it!

1	Texas Coleslaw bag (16 ounces) coleslaw mix
1/2	cup chopped fresh cilantro
2	cans (11 ounces each) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/4	cup vegetable oil
3	tablespoons lime or lemon juice
3/4	teaspoon ground cumin
1/2	teaspoon salt

Toss coleslaw mix, cilantro and corn in a very large bowl. Place oil, lime juice, cumin and salt in a tighly covered container; shake well. pour over coleslaw mixture; toss.
Cover and refrigerate 1 to 2 hours to blend flavors.

June 13th Happy 31st Anniversary Mom and Dad!!
Pork Tenderloin


June 14th
Vegetable Chowder and hot homemade bread
I have NEVER made homemade bread before in my life so this will be an adventure for me. I am not a baker so I hope it turns out OK. The recipe is from my mom and it is so yummy. The Chowder recipe is one from my Grandma Helen, it is so easy and yummy.


Vegetable Chowder

2 cups diced potatoes

2 cups diced or sliced carrots

½ cup diced celery

¼ cup diced onion

1 ½ teaspoon salt

¼ teaspoon pepper 2 cups boiling water

Simmer the above ingredients until done. Do Not drain the water

¼ cup butter softened

¼ cup flour

2 cups milk

Make a sauce with these ingredients

When the vegetable are done add the milk, flour, butter sauce and stir. Then add

1 can cream corn

1 ½ cups shredded cheddar cheese (I am going to use Sharp Cheddar)

Stir all together.

Hope you enjoy this and maybe find an idea or two for your menu.