Weekly Menu 5/12+

Saturday		chicken parmesean pasta quatro formage zucchini
Sunday		mother's day don’t lift a finger
Monday		sausage bean medley kicked up cornbread oranges
Tuesday		baked ranch chicken mac & cheese salad
Wednesday		ez salisbury steak red potatoes peas
Thursday		chicken tacos avocado/tomato strawberries
Friday		pan fried pork chops buttered corn broccoli

Saturday

Chicken Parmesan

Boneless chicken

1 egg

¾ c Italian seasoned bread crumbs

1T butter, melted

1 jar spaghetti sauce

1 c mozzarella cheese

Preheat oven to 400.  Dip chicken in egg, then bread crumbs, coating well.  Melt butter in 9x13 pan.  Place coated chicken in pan.  Bake uncovered 20 minutes.  Pour spaghetti sauce over chicken, then top with cheese.  Bake additional 10 minutes until chicken is cooked. 

Pasta Quattro Formaggi  (Pioneer Woman)

1 pound Angel Hair Pasta

1/2 cup Grated Fontina Cheese

1/2 cup Grated Parmesan Cheese

1/2 cup Grated Romano Cheese

1/2 cup Goat Cheese (chevre)

2 Tablespoons Butter, Softened

1 cup Heavy Cream

1 whole Garlic Clove, Peeled

1/2 teaspoon Salt, More To Taste

Freshly Ground Black Pepper

Minced Fresh Parsley

Heat cream in a small saucepan on the stove over low heat.  Rub garlic clove all over the inside of a large serving bowl.  Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. Mixing stage should happen very quickly.  Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak.

*Can use whatever four cheeses you'd like!

Zucchini

Sunday

It’s Mother’s Day, don’t lift a finger, or cook your very favorite dish and let someone else clean it up tonight.  Don’t let them trick you into saying they will save the dishes for you until Monday. 

Monday

Sausage Bean Medley

3-4 links of sausage (kielbasa or otherwise), cut into slices

½ c chopped onion

½ bell pepper chopped

1 can black beans, rinsed

1 can kidney beans, rinsed

1 can pinto beans, rinsed

½ c bbq sauce

Sauté the onions, peppers and sausage together to slightly brown crisp the edges of the sausage.  Add in beans and bbq sauce and heat through.

Corn Muffins (my favorite is Jiffy with ½ tsp sugar)

Oranges

Tuesday

Ranch Chicken (Menus4Moms)

2 lbs. chicken pieces, your choice

2 pkg. Hidden Valley Ranch dressing mix

Empty Ranch dressing envelopes into a bowl and mix well. You may add bread crumbs to the dressing if you would like more of a coating to your chicken. After rinsing and drying chicken, dredge chicken pieces in the dressing mix. Spray a baking dish with non-stick spray and place coated chicken in it. Bake 45 minutes at 325°F or until done.

Mac & Cheese

4T butter

¼ c flour

½ tsp salt

¼ tsp pepper

½ tsp dry mustard

2c milk

6-8 slices of deluxe American cheese (so not the kind you have to unwrap individually)

½ c cottage cheese (it cooks in and you’ll never notice it)

1c grated cheddar

2c dry macaroni; cooked

Melt butter in a saucepan, add flour and seasonings; stir until slightly browned.   Add milk and stir occasionally until thickened.  Add American and cottage cheese until American is melted.  Combine with cooked macaroni in a 9x13 pan.  Top with cheddar, bake till cheese is melted and bubbly at 375 degrees; 15 minutes.

Salad

Wednesday

This is a very easy way to make Salisbury steak and if you have a better way, please use that recipe. You won't hurt my feelings. 

Salisbury Steak

Ground meat, seasoned and shaped into patties

8 oz sliced mushrooms (or use canned)

1 c chopped onions

1 packet brown gravy

Brown seasoned patties in skillet 3-4 min per side, just as they are getting brown, but not fully cooked yet; remove to plate.  Saute onions and mushrooms in grease of beef, if any, or add 1-2T butter.  When beginning to get tender, add 2 c water (or amt called for on packet), and packet of gravy mix.  Stir to remove lumps, then add patties back in.  Cover and simmer until gravy is thick and patties are fully cooked. 

Red Potatoes

Peas

Thursday

Chicken Tacos (Jill’s recipe)

3-4 chicken breasts

1T chili powder

3T lime juice

Salt & pepper

1 can corn, drained

1 c salsa

Combine first four items in crock pot and cook 3-4 hours.  Add salsa and corn and cook another hour.  If you won’t be home to split the time, try adding the salsa in earlier and the corn when you get home. 

Tomato/Avocado salad

Sliced Strawberries

Drizzle a little chocolate syrup over them, or sprinkle a little sugar if you want them to be a little sweeter. 

Friday

Pan-Fried Pork Chops

4-6 chops

Flour for dredging (save 2T for gravy)

1T butter

Oil

Salt & pepper

Garlic powder

1 c milk

Heat 2-3 Tbls of oil in heavy skillet.  Season both sides of chops, dredge through flour.   Cook over medium high heat 3-4 minutes per side, or until edges start to brown before you flip the first time.  Just before chops are finished add 1T butter to give them a nice buttery flavor.  This will also give you a nice base for your gravy.  Remove chops from pan and cover with lid or foil.  Add 2T flour and brown slightly.  Add milk and whisk around in pan making sure you get all those yummy browned bits up off the bottom of the pan. 

Ranch Style Beans

Green Beans