|Saturday||Cowboy Pie |
Ranch Style Beans
|Sunday||Chicken Enchiladas |
Rice & Black Beans
|Monday||Teriyaki Pork Chops |
|Tuesday||Pizza Grilled Cheese Sandwiches |
Zucchini spears w/ Ranch
|Wednesday||Spicy Dr Pepper Pork Roast |
|Thursday||Grannie & Grandma's Chicken & Rice |
|Friday||April Fool's Cupcakes |
- 1lb bulk breakfast sausage, cooked
- 2 packages jiffy corn muffin mix
- 2/3 c milk
- 2 eggs
- 1 tsp sugar
- 1 c grated cheddar cheese
Cook sausage in cast iron skillet, drain and set aside. Mix corn bread and fold in cheddar cheese. Pour over warm sausage and bake in a 375 degree oven for ~30 minutes.
Ranch Style Beans
Salad (for the women in the crowd)
- This makes a double batch of enchiladas, so feel free to cut it in half or double it again as it was printed in the magazine, but 16 servings seemed like a LOT of food, even for our family.
Chicken Enchiladas Verdes (Real Simple)
- 4 lbs bone in chicken or 3-4 cups already cooked deboned chicken
- 2 16 oz jar of mild salsa verde (San Marcos brand)
- 4 c cilantro
- 16 oz sour cream
- 16 oz frozen corn, thawed
- 4 c grated Monterey Jack cheese
- salt & pepper
- 16 flour tortillas
Cook chicken in large pot, cover with water and bring to a boil, simmer for 30 minutes; remove from pot and cool. When cool enough to handle, shred chicken, and discard skin and bones. Place in large bowl. Add in corn.
Using a hand-held blender, or in batches with a regular blender, puree the salsa, cilantro and half of the sour cream until smooth. Transfer to a medium saucepan and simmer sauce until slightly thickened, 15-20 minutes; stir in remaining sour cream.
Add 1 c of sauce and 2 c cheese to bowl with chicken, plus 1 tsp salt and 1 tsp pepper. Combine.
Spread 1 c of remaining sauce in 9x13 pan. Roll ½ c of the chicken picture in the tortillas, and place seam-side down in the dish. Top with remaining sauce and cheese. Bake at 400 for 15-20 minutes.
- If you have time or remember pour some teriyaki sauce over your pork chops in the morning so they have a chance to marinate all day. If you don’t remember, well just pour it on there while they are grilling.
Grilled Teriyaki Pork Chops
- Yes, I made up these sandwiches and I have no idea if they are good, but they sound good on paper, so hopefully they come out as good as they sound. Guess we'll find out together.
Pizza Grilled Cheese Sandwiches
- Italian Bread
- pepperoni slices
- sliced provolone cheese
- Pesto & mayo (if you want to get fancy)
- spaghetti sauce (for dipping)
In a skillet heat up pepperoni slices just until they start to get slightly crisp. Mix mayo and jarred pesto (unless you have some good stuff in your freezer) in a small bowl. Spread on the inside of your sandwich bread. Next comes slice of cheese, then the pepperoni, another slice of cheese another slice of bread. Butter on the outside and then grill in skillet or panini press.
Zucchini slices (raw) with Ranch dressing
- If you don’t have six hours to sit around the house this afternoon to cook the pork roast, use that beloved crock pot. Follow all the same directions except don’t feel obligated to flip it over mid-day.
- Be sure to make extra mashed potatoes tonight to use with Friday night's dinner.
Dr Pepper Pork Roast (Pioneer Woman)
- 1 whole Large Onion
- 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
- Salt And Freshly Ground Black Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper
- 2 Tablespoons Brown Sugar
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
- While Grannie and Grandma weren't technically my grandmothers, they were my best friend's grandmothers, excellent cooks and I was so graciously included as part of their family as a kid and am thankful to still be part of the family today. Karen says Bobbie combined the individual recipes for the best chicken and rice ever.
Grannie & Grandma's Chicken and Rice
- 1 can cream of chicken soup
- 2 ¼ cups water
- 1 envelope dry onion soup mix
- 1 c medium grain rice
- 1 chicken, cut up (or use ~3lbs chicken pieces)
Mix soup, water, soup mix and rice. Pour into a greased casserole. Place chicken on top of rice mixture and season chicken with salt, pepper, garlic, season-all (whatever you like). Cover with foil and bake at 350 for 1 hour. Remove foil and cook and additional 30 minutes.
- Since it's April Fool's Day today I have taken a break from the meat-free Friday, because these are just too cute. Family Fun had a lot of really cute ideas for things to do with 'trick' food so if this meat centered option doesn't work for your family there is bound to be something else that would work on the site.
- You could also make tonight a backwards dinner and eat dessert first using one of the other ideas on the site. Or have a whole backwards day, eating sandwiches for breakfast and eggs for supper.
Cupcakes (Meatloaf & Mashed Potatoes)
- 1lb ground meat
- ½ c seasoned bread crumbs
- 1 c grated Monterey Jack cheese
- 3T ketchup
- 1 egg
- ½ tsp celery salt
- ¼ tsp pepper
- 3 c mashed potatoes
- food coloring
Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.
Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frosting. Spread a generous dollop on each cupcake. Makes 12 cupcakes.