Tuna cakes

... YUM!

Once each week, I try out a new recipe. It keeps me from being bored in the kitchen and, hopefully, exposes my kids to new tastes. This week's new recipe was a hit:

Tuna Cakes
Even if you don't like tuna, it tastes good. At least, that's what my husband claims.

2 cans (6 oz. each) light tuna in water, drained, flaked

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup KRAFT Shredded Mild Cheddar Cheese

3/4 cup water

1 carrot, shredded

1/3 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. CLAUSSEN Sweet Pickle Relish

1. Mix all the ingredients.
2. Put in the refrigerator for 10 minutes.
3. Heat a skillet to medium.
4. Put a 1/3 cup ball of the mixture on the skillet. Flatten with a spatula.
5. Heat the tuna cake for 3 minutes. Flip them over, and cook for an additional 3 minutes.

Super easy. super yummy.

Favorite appetizers

Nothing is better than appetizers and football. Our three favorites are:

Cheesy Triscuits
2 strips of bacon, cooked and crumbled
1 cup cheddar cheese
1/2 cup mayonnaise
1/3 cup chopped onion
Triscuits

Mix bacon, cheese, mayo, and onion together. Top each triscuit with about a teaspoon of the mixture. Broil on low for about 5-10 minutes, until cheese is melted and triscuits start to turn golden brown.


Little Smokies

1 package little smokies (we prefer Farmland brand)
1 jar Heinz chili sauce
1/3 cup brown sugar

Mix chili sauce and brown sugar. Pour over little smokies and either warm in a crock pot for 3-4 hours, or warm in a microwave about 3-4 minutes on medium heat.



Cream-cheese and jelly

1 8-oz package cream cheese, softened
1 jar jalapeno jelly, any flavor
Triscuits

Place the cream cheese block on a plate. Pour the jalapeno jelly over the cream cheese. Serve with Triscuits.

Weekly menu: Nov 8-14

Sunday:
Scrambled eggs and toast
Tuna cakes and Mac-n-cheese
Reuben casserole

Monday:
Breakfast burrito
Leftover casserole
Tacos (make extra taco meat)

Tuesday:
Cereal
Leftovers
Super-nachos

Wednesday:
PB Toast, banana
Clam chowder (yes, from a can!)
Ravioli and Salad

Thursday:
Toast with Apple Pie Jam
Leftover ravioli and salad
Beef Enchiladas

Friday:
Cereal
Leftover enchiladas
Empty-the-fridge OR, if you don't have many leftovers, frozen pizza
(Come on! It's Friday! Take the night off!)

Saturday:
Pancakes and fruit
Apple Walnut Salad
Pork ribs & baked sweet potatoes

In case there was every any doubt about my spoiled-ness, to cook all the food on this menu, here are the ingredients I need to buy from the store:
walnuts
cereal
milk
enchilada sauce
tortillas
sour cream
ravioli
canned soup
crescent rolls
cole slaw mix

Everything else we have stocked, in our deep freeze, or still growing in the high tunnels. Not bad, eh?

Loaded Rice

My menu called for spanish rice, but I ended up improvising and created a pretty tasty meal.

3 cups cooked rice (I used the bag rice; it's much cheaper!)
1 small onion, diced
4 tomatoes, diced (keep the juices) or 1 can Ro-Tel
2 bell peppers, diced
1 pound ground sausage
3-4 tablespoons taco seasoning
salt and pepper, to taste

Combine the sausage, onion, and pepper in a large skillet. Cook until the sausage in browned and the onion is translucent. Add the tomatoes and seasonings. Stir, and cook until warmed through. Add the rice. Stir, and let simmer for 5-10 minutes.

My husband and I added Tabasco sauce to our servings, but kept the dish mild so the kids would eat it.

Beef Pot Pie

I love it when I come across a recipe that uses all my leftovers and allows me to create a completely different meal. This week's find is pot pie. I will modify it, though, because the crust is the best part. I plan on making a crust for the bottom and top of the pie. Enjoy!

Beef Pot Pie

• 1/2 cup chopped onion
• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 3 cups beef broth
• 3 cups cubed leftover beef
• 1 1/2 cups frozen green peas and carrots, cooked and drained
• 1 tablespoon dried parsley flakes
• pie pastry for 1-crust pie
• evaporated milk or regular milk

1. In a medium saucepan, cook onion in butter until onion is tender.
2. Stir in flour and salt until smooth and bubbly.
3. Stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly.
4. Add leftover beef, peas and carrots, and parsley; heat through.
5. Taste and adjust seasonings, adding more salt if necessary.
6. Pour beef mixture into a 2-quart casserole.
7. Prepare pastry; roll out to about 1/2-inch larger than casserole top.
8. Place over hot beef mixture. Cut several slits in the top for steam escape, turn edge under and crimp all around.
9. Brush lightly with milk.
10. Bake beef pot pie at 450° for 20 to 25 minutes.

This beef pot pie with leftover beef serves 6.

Pikes Peak Roast

Pikes Peak Roast is not a very tender cut of meat, unless you cook it long and low. It's perfect for a crock-pot meal, especially if you are like me and are gone from the house for 10 hours on workdays.

I make up the roast recipes every time, changing it up a little bit here and there based on what I have on hand. This week's roast turned out yummy, so if you'd like to replicate it, here's the info:

1 pike's peak roast (3-4 pounds), thawed
1 can golden mushroom soup
1 can mushroom stems and pieces
1 cup beef broth (or boiling water and beef bouillon cube)
about 2 tablespoons salt
about 2 teaspoons dry mustard
about 2 teaspoons dried sage
1 garlic clove

1. Mix the salt, mustard, and sage together. Rub it over the roast.
2. Place the roast in the crock pot.
3. Mix in a separate bowl the beef broth, mushroom soup, mushrooms, and garlic. Beat until smooth.
4. Pour soup mixture over roast.
5. Cover and cook on low for 10 hours.
6. Remove from the crock pot and let set for at least 10 minutes before serving.

Weekly menu

What did we eat this past week?

Sunday:
Cereal
Chef Salad
Waffles and Bacon (make a double-batch of waffles and freeze leftovers)

Monday:
Waffles (leftovers, in the toaster)
Sandwiches
Tacos

Tuesday:
Cereal
Leftovers
Crock pot beef roast

Wednesday:
Muffins
Super-salad
Roast beef sandwiches, new potatoes, salad

Thursday:
Waffles (from frozen leftovers)
BLTs
Beef pot pie (using leftover beef and potatoes, and frozen veggie mix)

Friday:
Cereal
Leftovers
Spanish rice and quesadillas

Saturday:
Sausage gravy & biscuits (brown extra sausage and set aside)
Appetizer lunch (K-State vs KU football!)
Homemade pizza