Menu Plan Monday - week of 10/5/09

Wow ~ it's October!  I love, love, love this time of year!!

Here's what we've got planned for dinner at our house this week ~ enjoy!

Mon - Sausage with onions and bell peppers, fruit salad, Barley & Veggie Soup*

Tues - Beer Can Chicken*, squash, broccoli

Weds - Left overs

Thurs - Pork Chops, baked sweet potatoes

Fri - Hungarian Beef Goulash, Almond Baked Apples

Sat - Left overs

Sun - Taco Soup, cornbread

*To make the stock for the soup, I will be using the necks from two birds.  The next night I will actually be cooking the two birds, we'll eat one for supper and then have a whole bird left for another meal.  Whole Chickens are on sale for .88/lb this week at HEB!

Recipes:

Beer Can Chicken

2 whole chickens (about 4 lb. each)

1 T. paprika

1 T. onion powder

1 T. garlic powder

1 T. dried thyme

Salt & Pepper

2 - 12 oz. cans beer (or you can substitute cola)

Preheat oven to 350 degrees.  Rinse chicken inside and out; pat dry thoroughly.

Mix paprika, onion powder, garlic powder, thyme, salt, and pepper.  rub chickens (inside and outside) with spice mixture.

Pour about 2 oz. beer or cola out of each can.  Set cans upright in a roasting pan large enough to hold both chickens without touching.  Set chickens so that cans fit inside cavities, legs facing down.  Roast chickens until juices run clear, about 1 hour 15 minutes, basting after 30 minutes.

Carefully remove chickens from cans and let rest for 10-15 minutes.  Carve and serve.

Hungarian Beef Goulash

2 T. vegetable oil

2 lb. beef chuck, cut into 2 inch pieces

2 onions, chopped

2 cloves garlic, chopped

1 T. paprika

1 tsp. caraway seeds

1 T. tomato paste

2 c. low-sodium chicken broth

1 red bell pepper, cored, seeded, and chopped

salt & pepper

1/2 c. sour cream, optional

Warm oil in a large skillet over medium-high heat.  Add beef and cook, turning until browned on all sides, 5 to 7  minutes.  Remove to a slow cooker and pour off all but 2 T. fat from skillet.

Add onions to skillet and cook, stirring, until softened, 3 to 5 minutes.  Add garlic and saute 1 minute longer.  Stir in paprika, caraway seeds, tomato paste, and chicken broth.  Bring to boil, stirring to pick up any browned bits on bottom of skillet, and pour over beef in slow cooker. Add bell pepper, cover and cook on low for 6 hours.

Season with salt and pepper.  Serve hot, with sour cream on the side, if desired.

For more recipe ideas check out orgjunkie.com