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Wednesday, January 25, 2012

Weekly Menu 1/28+


chicken parmesan

orange glazed pork chops

cheesy meatball skillet

green chili corn casserole

sausage and spinach soup

spoon venison


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. 


     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. 


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)

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. 

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

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

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. 
Pineapple (fresh or canned)

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