Monday – Cheesesteak Sliders
Tuesday – Beef and Broccoli with rice and lo mein
Wednesday – Cucumber Party Slices {recipe below}
Thursday – Crockpot Italian Chicken
Friday – Broccoli Cheddar Soup and Homemade Bread Bowls
Saturday – Out to dinner
Sunday – French dip beef sammy, bacon cheese fries and homemade ranch {recipe below}
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (2/3 ounce) package dried Italian salad dressing mix
1 pillsbury french loaf bread
1 cucumber
Bake your french loaf and let it cool. Slice loaf and lay cut side down. Combine first 3 ingredients in a bowl and mix until smooth. spoon or pipe onto bread slices. Slice cucumbers into 1/8” slices. Place cucumber slice on top of prepared bread pieces.
3 tablespoons dried onion flakes
2 1/2 teaspoons paprika
1 tablespoon parsley flakes (i used a mix of italian spices)
2 teaspoons salt
2 teaspoons sugar
2 teaspoons pepper
1 1/2 teaspoons garlic powder
Directions
Combine all ingredients and store in airtight container in a cool, dry place for up to 12 months. Follow directions below to make dip or dressing. For Dip: In a bowl, combine 1 tbl of dry mix with 1 cup of dairy sour cream. Refrigerate for one hour before serving. Makes 1 cup of dip for chips or veggies.
For Dressing: Mix 1 cup of mayo with 1 cup of buttermilk and add 1 tbl of dry mix. Shake or whisk to combine well and refrigerate. Makes 2 cups of salad dressing.
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