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Wednesday, April 11, 2012

Weekly Menu 4/14+


Saturday

pork chops
spinach
rice
Sunday

chicken tenders & gravy
corn biscuits
green beans
mixed berries w/ yellow cake
Monday

beans and cornbread
carrot sticks
grapes & vanilla yogurt
Tuesday

italian roast
baked potatoes
spinach salad
Wednesday

italian sausage w/peppers & onions
squash
garlic mushroom bread
Thursday

grilled bbq chicken
baked beans
corn
Friday

easy please-y meatloaf
sweet potato fries
broccoli



Saturday
Pan Fried Pork Chops
Rice
Spinach

Sunday
--Soak chicken tenders in a combination of buttermilk (or 1T vinegar + remainder of 1c milk) and ½ tsp of meat tenderizer.  It really makes the chicken moist when you cook it. 
--If you don’t want to fry your tenders, you can certainly bake them in a ‘hot’ oven; which means greater than 400 degrees.  Drizzle some butter over them for that oven fried effect. 
--If you want, you can batter up some extra tenders and place them in the freezer on a cookie sheet or plate.  Then when frozen, or the next time you look in your freezer, you can drop them into a Ziploc bag so you’ll have some ready to fry. 
--Corn biscuits are SO wonderful. 
--If you don’t like the seeds in raspberries, use Polanar’s All Fruit seedless instead. 
--If you are working ahead this week you can bake potatoes tonight while the oven is on and then have fried potatoes on Tuesday instead of baked.

Chicken Tenders (Pioneer Woman)
· 1 package Chicken Breasts, Cut Into Strips (sometimes Called "tenders" Or "strips")
· Buttermilk
· 1-½ cup Flour
· 2 teaspoons (to 3 Teaspoons) Lawry's Seasoning Salt (or Spices Of Your Choosing)
· vegetable Oil
Preparation Instructions
Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like).
In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.
Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.
When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.

Gravy
·2T butter
·2T flour
·Salt/pepper
·1c milk/cream
Melt butter in saucepan, add flour, allow it to brown slightly.  Add salt and pepper and milk.  Then stir until all of your gravy lumps are gone (this won't help with body lumps).  As gravy begins to boil, it will thicken.  Stop cooking when it looks like what your family likes. 

Corn Biscuits (cooks.com)
1 (8 3/4 oz.) can cream-style corn
2 c. biscuit mix
1/4 c. melted butter (or more)
Combine corn and biscuit mix. Turn dough out onto a floured board and knead 15 times.
Pat dough into rectangle; cut into 3 x 1-inch strips. Roll strips in melted butter; place on ungreased baking sheets. Bake at 450 degrees for 12 to 15 minutes. Yield 20 biscuit strips

Green Beans
Yellow cake with mixed berries and cool whip

Monday
-Hopefully you have a ham bone leftover from Easter or have one in your freezer, unless of course your freezer has mysteriously unplugged itself.  Oh, it can happen. 
-Put your beans on to soak Sunday evening and then cook all day in the crock pot.
Beans
Cornbread (we like Jiffy with 1 tsp of sugar added as it is being mixed up)
Carrot Sticks
Grapes & Vanilla Yogurt

Tuesday
Italian Roast
2-3lb roast
12 oz bottle of beer
1 medium onion, coarsely chopped
1 package Good Seasons Italian dressing mix
Add all ingredients to crock pot and cook all day.  Pour broth into saucepan and add a bit of cornstarch to make a nice gravy before serving. 
Baked Potatoes
Spinach Salad

Wednesday
Italian Sausage w/ peppers and onions (in skillet)
Squash
Garlic Mushroom Bread
¼ c mayo
1 can drained mushroom pieces
¼ c grated mozzarella cheese
1 tsp oregano
¼ c parmesan cheese
Slices of bread
Combine first five ingredients and spread on bread.  Broil or bake (if you are like me and are scared of the broiler) until cheese is melted. 

Thursday
Grilled Chicken w/ BBQ Sauce
Baked Beans (canned)
Corn

Friday
Easy Please-y Meatloaf (Kraft Foods)
2lb ground beef
1 package stove top stuffing
1 c water
2 eggs, beaten
½ c BBQ sauce, divided
Heat oven to 375 degrees.  Mix all ingredients except ¼ c bbq sauce.  Shape meat into an oval loaf in a 13x9 pan; top with remaining bbq sauce.  Bake 1 hour until done. 

Sweet Potato Fries
Broccoli

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