Weekly Menu 1/28+

Saturday		chicken parmesan pasta salad
Sunday		orange glazed pork chops rice spinach
Monday		cheesy meatball skillet peas oranges
Tuesday		green chili corn casserole
Wednesday		sausage and spinach soup
Thursday		spoon venison
Friday		waffles eggs pineapple

Saturday

Chicken Parmesan

4 boneless chicken breasts

1 egg, slightly beaten

¾ c Italian seasoned bread crumbs

1 jar spaghetti sauce

1 c grated mozzarella

Preheat oven to 400.  Dip chicken in egg, then bread crumbs, coating well.  Place chicken in 9x13 pan.  Bake uncovered 20 minutes.  Pour sauce over chicken, then top with cheese.  Bake an additional 10 minutes or until chicken is no longer pink. 

Pasta

Salad

Sunday

     I know at least one of you doesn’t like fruited meat, you could skip the marmalade. 

Orange Glazed Pork Chops (Mom)

2 thick bone in pork chops (3/4”)

1 tsp corn starch

1/8 tsp ground ginger

1T soy sauce

1tsp water

¼ c orange marmalade

1T lime juice

1 ½ tsp olive oil

1 clove garlic, minced

In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth.  Stir in the marmalade, lime juice, oil and garlic until blended.  Bring to a boil; cook and stir mixture for 1-2 minutes until thickened.  Place chops in a greased baking dish.  Spoon glaze over pork, turn to coat.  Bake uncovered at 400 for 30-40 minutes. 

Rice

Spinach

Monday

Cheesy Meatball Skillet (Kraft Food & Family)

1 lb ground meat

10 saltines, crushed

¼ c Italian dressing (divided)

1 beef bouillon cube dissolved in ½ c boiling water

½ c sour cream

1 c grated cheddar

Mix meat, crackers and half of the dressing until well blended.  Shape into meatballs, or make a large rectangle about 1” thick on a sheet of wax paper.  Cut into squares and either form into round balls or cook as meat ‘cubes’.  Heat remaining dressing in large skillet and cook meatballs about 8 minutes until browned.  Add bouillon; simmer 5 minutes or until meatballs are cooked through.  Stir in sour cream and heat through.  Remove from heat.  Sprinkle with cheese; cover.  Let stand 5 minutes or until cheese melts. 

Twisty Noodles (Rotini)

Peas

Oranges

Tuesday

Green Chili Corn Casserole (Texas Co-op Magazine)

¼ c butter

½ c onion, finely chopped

1 poblano pepper, finely chopped

Pinch of salt

2 cloves garlic, minced

1 c sour cream

1 egg, beaten

1-2 c cooked chicken

1 can white corn, drained

1 can Mexicorn, drained (does this exist in MI??? J)

1 can creamed corn

3 cans diced green chilies

1 c grated sharp cheddar cheese

1 c grated pepper jack

9oz corn muffin mix (ie Jiffy)

Salt and pepper to taste

Melt butter and sauté onion, pepper and garlic.  Allow to cool.  Preheat oven to 350.  In large bowl add onion mix, sour cream, egg, corn, green chilies, and ½ c of each cheese.  Add corn muffin mix and stir until moistened.  Add salt and pepper to taste.  Pour mixture into greased 2 ½ quart round (I bet square would work too) casserole dish.  Bake 45 minutes.  Remove from oven, top with remaining cheese, return to oven for additional 15 minutes. 

Baked Apples (Betty Crocker)

2 large crisp apples (Gala or Fuji)

2T raisins or sweetened dried cranberries

2T packed brown sugar

4tsp butter or margarine, softened

¼ c granola or crushed granola bars

Milk, cream or fruit-flavored yogurt, if desired

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping. Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.

You can also bake these apples in the oven while you corn casserole bakes too. 

Wednesday

Sausage Spinach Soup

2 c Italian sausage, cooked

1 medium onion chopped

½ tsp minced garlic

1 tsp basil

½ tsp oregano

½ c water

1 can diced tomatoes, undrained

1 can chicken broth

16 oz diced mushrooms

2 ½ c baby spinach

Romano cheese

Sauté onion and garlic in 1T olive oil, add cooked sausage, add seasonings, water, tomatoes, broth.  Bring to a boil and cook until slightly thickened.  Remove from heat and add spinach and mushrooms (if you prefer you mushrooms cooked more you can use canned, or add them earlier).  Serve with cheese sprinkled on top

Crusty Bread

Thursday

Spoon Venison (or beef roast) (Tx Highways, 12/99)

1 ½ T olive oil

3lb venison

1 ½ T garlic

1 large onion, chopped

1 ½ lb mushrooms or 3 cans

Juice of 2 lemons + white wine = 1 ½ c total

1 ½ c beef broth

3 cans cream mushroom soup

6 banana pepper

3 sprigs rosemary

Combine all ingredients into a crockpot and cook all day.

Buttered Noodles

Green Beans

Friday

Waffles or pancakes

If you want to get fancy with the waffles or pancakes you can substitute 1 c cake mix for 1 c bisquick. 

Eggs

Pineapple (fresh or canned)