Sunday - impromptu hot dog dinner at my FIL's
Monday - Broccoli/Rice Quiche
Tuesday - Chicken burgers, spud puppies & veggies
Wednesday - Pork Chop Potato Bake
Thursday - Turkey Meatloaf
Friday - BLTs
Saturday - Homemade Pizza (or Sammy's?)
Monday, June 15, 2009
Pork Chop & Potato Bake
From my Mom
6 porkchops (I usually just use 3 or 4)
veg oil
seasoned salt
cream of celery soup (1 can)
1/2 C milk
1/2 C sour cream
1/4 tsp pepper
1 pkg (24oz) frozen hashbrowns - loose pack
1 C cheddar cheese
1 can french fried onions (2.8oz)
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt & set aside. Combine soup, milk, sour cream & pepper and 1/2 tsp seasoned salt. Stir in potatoes, 1/2 C cheese and 1/2 can f.f. onions. Spoon mixture in a 9x13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 for 1 hour. Top with remaining cheese & onions; bake uncovered 5 minutes longer.
6 porkchops (I usually just use 3 or 4)
veg oil
seasoned salt
cream of celery soup (1 can)
1/2 C milk
1/2 C sour cream
1/4 tsp pepper
1 pkg (24oz) frozen hashbrowns - loose pack
1 C cheddar cheese
1 can french fried onions (2.8oz)
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt & set aside. Combine soup, milk, sour cream & pepper and 1/2 tsp seasoned salt. Stir in potatoes, 1/2 C cheese and 1/2 can f.f. onions. Spoon mixture in a 9x13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 for 1 hour. Top with remaining cheese & onions; bake uncovered 5 minutes longer.
Monday, June 8, 2009
Meal Plan - June 7 - June 13
Sunday - Still in Austin, Steve's still on his own
Monday - Take out from Taste of Saigon
Tuesday - Lattice Chicken Potpie
Wednesday - Pork tenderloin w/apricot glaze, salad, sweet potatoes
Thursday - Chicken leftovers
Friday - Homemade Pizza
Saturday - Pork leftovers
Monday - Take out from Taste of Saigon
Tuesday - Lattice Chicken Potpie
Wednesday - Pork tenderloin w/apricot glaze, salad, sweet potatoes
Thursday - Chicken leftovers
Friday - Homemade Pizza
Saturday - Pork leftovers
Sunday, June 7, 2009
Pork Tenderloin with Apricot Glaze
From Parenting Magazine
Prep: 5 minutes
Roast: 30 minutes
Serves: 8
Cooking spray
1/4 C apricot preserves (or apricot fruit spread)
2 Tbsp country-style Dijon mustard
1/2 tsp dried rosemary, chopped
2 pork tenderloins, 1 lb each
1. Preheat oven to 425. Spritz a baking sheet with cooking spray (I recommend using foil on the pan! The jam gets baked on like TAR and is super fun to clean off...)
2. Combine preserves, mustard, and rosemary in a small bowl.
3. Place tenderloins on baking sheet (leave about 2 inches of space between them); brush each with the apricot mixture.
4. Roast for 30 minutes, or until an instant-read meat thermometer inserted in the thickest part reads 150.
5. Remove from oven, and let stand 5 minutes before slicing diagonally.
Per serving: 161 calories, 4 g fat (1 g. saturated), 108mg sodium, 73 mg cholesterol
Prep: 5 minutes
Roast: 30 minutes
Serves: 8
Cooking spray
1/4 C apricot preserves (or apricot fruit spread)
2 Tbsp country-style Dijon mustard
1/2 tsp dried rosemary, chopped
2 pork tenderloins, 1 lb each
1. Preheat oven to 425. Spritz a baking sheet with cooking spray (I recommend using foil on the pan! The jam gets baked on like TAR and is super fun to clean off...)
2. Combine preserves, mustard, and rosemary in a small bowl.
3. Place tenderloins on baking sheet (leave about 2 inches of space between them); brush each with the apricot mixture.
4. Roast for 30 minutes, or until an instant-read meat thermometer inserted in the thickest part reads 150.
5. Remove from oven, and let stand 5 minutes before slicing diagonally.
Per serving: 161 calories, 4 g fat (1 g. saturated), 108mg sodium, 73 mg cholesterol
Lattice Chicken Potpie
From Taste of Home's Casserole Cookbook
1 pkg (16oz) frozen California-blend veggies
2 C cubed cooked chicken
1 can cream of potato soup
1 C milk
1 C (4oz) shredded cheddar cheese
1 can (2.8oz) french-fried onions
1/2 tsp seasoned salt
1 tube (8oz) refrigerated crescent rolls
In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13 x 9 inch baking dish.
Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2" strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375 degrees for 35-40 minutes or until golden brown.
4-6 servings
Tuesday, June 2, 2009
Meal Plan - May 31 - June 6
Sunday - Graduation Party at my cousin Anna's
Monday - Taco Bar (turkey taco w/fixin's)
Tuesday - Taco leftovers
Wednesday - Hamburger Stroganoff w/Noodles
Thursday - Leftovers
Friday - Carrie & Dahlia in Austin, Steve's on his own!
Saturday - ditto!
Monday - Taco Bar (turkey taco w/fixin's)
Tuesday - Taco leftovers
Wednesday - Hamburger Stroganoff w/Noodles
Thursday - Leftovers
Friday - Carrie & Dahlia in Austin, Steve's on his own!
Saturday - ditto!
Hamburger Stroganoff with Noodles
From My Mother...
1lb pkg creamette extra wide egg noodles, uncooked
1lb lean gr. beef
1/2 c. chopped onion
2 cloves garlic, chopped
2 Tbsp flour
2 Tsp beef flavored instant bouillon
1/4 tsp pepper
1 can cream of mushroom soup
1 c. water
8oz sour cream
2 Tbsp chopped parsley
Cook noodles as pkg directs; drain. In large skillet, over medium heat, brown beef; pour off fat. Add onion & garlic, cook & stir until onion is tender. Stir in 1 Tbsp flour, bouillon & pepper then soup, water & mushrooms, mix well. Bring to a boil; reduce heat & simmer 15 minutes. Combine sour cream with remaining 1 Tbsp flour and parsley. Stir into beef mixture; heat through (do not boil). Serve over hot cooked noodles.
**I noticed as I was re-typing this that the directions say to add in the mushrooms, but no mushrooms are listed in the ingredients...well, add some if you like.
1lb pkg creamette extra wide egg noodles, uncooked
1lb lean gr. beef
1/2 c. chopped onion
2 cloves garlic, chopped
2 Tbsp flour
2 Tsp beef flavored instant bouillon
1/4 tsp pepper
1 can cream of mushroom soup
1 c. water
8oz sour cream
2 Tbsp chopped parsley
Cook noodles as pkg directs; drain. In large skillet, over medium heat, brown beef; pour off fat. Add onion & garlic, cook & stir until onion is tender. Stir in 1 Tbsp flour, bouillon & pepper then soup, water & mushrooms, mix well. Bring to a boil; reduce heat & simmer 15 minutes. Combine sour cream with remaining 1 Tbsp flour and parsley. Stir into beef mixture; heat through (do not boil). Serve over hot cooked noodles.
**I noticed as I was re-typing this that the directions say to add in the mushrooms, but no mushrooms are listed in the ingredients...well, add some if you like.
Monday, June 1, 2009
Meal Plan - May 24 - May 30
Yeah, this is last week's a week late...
Sunday - BBQ at my MIL's
Monday - Dinner out at the Brewhouse
Tuesday - Creamy Chicken Italiano (because we didn't get to it the week before)
Wednesday - I was in LA
Thursday - I was still in LA
Friday - Pizza from Papa Murphy's
Saturday - Brats with my folks in Longville
So as you can see I prepared almost NOTHING last week! Sweet!
Sunday - BBQ at my MIL's
Monday - Dinner out at the Brewhouse
Tuesday - Creamy Chicken Italiano (because we didn't get to it the week before)
Wednesday - I was in LA
Thursday - I was still in LA
Friday - Pizza from Papa Murphy's
Saturday - Brats with my folks in Longville
So as you can see I prepared almost NOTHING last week! Sweet!
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