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Wednesday, October 12, 2011

Weekly Menu 10/15+


Saturday

pork roast
baked potatoes
green beans
Sunday

sour cream enchiladas
chocolate pudding delight
 Monday

shrimp scampi
angel hair pasta
broccoli
 Tuesday

pork fried rice
frozen egg rolls
sliced oranges
 Wednesday

PW meatballs
buttered noodles
peas
apple crisp
 Thursday

spaghetti
salad
garlic bread
Friday

filet-o-fish
tater tots


Saturday
1.       This cooks for six hours in a slow oven, so plan ahead. 
Pork Roast
3-4lb pork shoulder
Olive oil
Onion salt
Garlic salt
Pepper
Parsley

Place roast in a roasting pan (ie the sides come up at least equal to the height of the roast) and pour some oil over roast.  Rub seasonings over the sides of the meat. Bake uncovered in a 275 degree oven for six hours.  When it’s done it will have a nice brown crust of salt and fall apart as you try to remove it from the pan. 

Baked Potatoes
Green Beans

Sunday
1.       Hopefully you cooked extra chicken last Thursday to use in this recipe.  If not plan to cook some Saturday with the roast, or buy a rotisserie chicken to get a jump on things if you’d rather. 
2.       This enchilada recipe makes a TON.  I’ve already halved the recipe and it made enough for 1 9x13 pan + 1 9x9 pan. 
Sour Cream Enchiladas (Real Simple)
-          4c cooked de-boned chicken (or 4lbs uncooked chicken that you cook)
-          2 16oz bottles mild salsa verde
-          4 c fresh cilantro
-          16 oz sour cream
-          16 oz frozen corn, thawed
-          1 lb Monterey Jack cheese
-          16 6” flour tortillas
In a medium saucepan, if you have a hand blender, puree the salsa, cilantro and half of the sour cream until smooth.  Simmer the sauce until slightly thickened, 15-20 minutes; stir in remaining sour cream.  In a large bowl, combine chicken, corn and 1 c of the sauce, 2 c of the cheese and 1 tsp each salt and pepper.  Toss to combine. 
Spread 1 c of remaining sauce in the bottom of two pans 1-9x13 and 1-9x9.  Roll ½ c of the chicken mixture in each tortilla; lay seam side down in the pan.  Top each dish of enchiladas with 1 c each of the remaining sauce and cheese.  Cover one with foil and write baking instructions on the foil with a sharpie: thaw2-3 days in fridge, bake, uncovered at 400, about 25-30 minutes.  Bake the other pan at 400 for 15-20 minutes. 

Chocolate Pudding Delight
Crust:
·         1 c graham cracker crumbs
·         2T sugar
·         ¼ melted butter
Filling:
·         chocolate pudding
·         sliced bananas
·         cool whip
combine graham cracker crumbs, sugar and melted butter.  Press into the bottom and up sides (if you want) of a pie plate.  Bake crust for 10 minutes in a 375 degree oven.  Slice bananas on to crust.  Top with pudding and then finish with cool whip. 

Monday
Shrimp Scampi
1lb raw peeled shrimp, patted dry
1/3 c flour
¼ t salt
2T olive oil
4T butter
2 cloves garlic, pressed or minced
¼ c parmesan cheese

Melt butter and mix with pressed garlic; set aside.  Heat oil in large frying pan (cast iron is best).  Toss shrimp with flour and salt until coated, then add to heated oil.  Cook shrimp on first side until pink color creeps about 1/3 of the way up the side, then turn over.  Cook until thoroughly cook through.  Add butter and garlic mixture and sprinkle with parmesan cheese.  Reduce heat to medium and cook for two minutes, stirring gently.  Serve immediately over angel hair pasta. 
Angel Hair Pasta
Broccoli

Tuesday
Pork Fried Rice (Menus4Moms)
·         Calrose rice, cooked (about 2-3 cups)
·         1 egg
·         1 onion, chopped
·         frozen peas and carrots, thawed
·         corn if you like it
·         meat (optional, you should have leftover pork)
·         soy sauce or tamari
Cook calrose rice according to directions or reheat rice if you made extra last week. Heat some oil in wok or deep fry pan (I use about a tablespoon) and scramble one egg in it.  Remove egg and add some more oil (I add about 3T) to the pan, heating.  Add chopped onion, some thawed peas & carrots (and corn if you like), and anything else you like in your rice.  When the onions are tender, add the rice and add soy sauce to taste and stir with a big flat wooden spoon.  Add the cooked egg near the end of cooking time and stir well. When the rice is heated through and a bit crispy, it is ready to serve.

Frozen Egg Rolls
Sliced Oranges

Wednesday
PW Meatballs (Pioneer Woman)
FOR MEATBALLS
·         1-1/2 pound Ground Beef
·         3/4 cups Oats
·         1 cup Milk
·         3 Tablespoons Very Finely Minced Onion
·         1-1/2 teaspoon Salt
·         Plenty Of Ground Black Pepper, to taste
_____
FOR COOKING MEATBALLS
·         1 cup All-Purpose Flour (coating For Frozen Meatballs)
·         Canola Oil
_____
FOR SAUCE
·         1 cup Ketchup
·         2 Tablespoons Sugar
·         3 Tablespoons Vinegar
·         2 Tablespoons Worcestershire
·         4 Tablespoons (to 6 Tablespoons) Onion
·         1 dash Tabasco

Preheat oven to 350 degrees.  Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.  After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.  Brown meatballs in canola oil until just brown. Place into a baking dish.  Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Noodles
Broccoli

Thursday
Spaghetti
Salad
Garlic Bread

Friday
Filet-o-Fish at Home
Toast hamburger buns like a grilled cheese, add cooked frozen fish patties, tartar sauce and a slice of cheese
Tater tots
Carrot sticks
Grapes

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