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Wednesday, May 9, 2012

Weekly Menu 5/12+


chicken parmesean
pasta quatro formage

mother's day
don’t lift a finger

sausage bean medley
kicked up cornbread

baked ranch chicken
mac & cheese

ez salisbury steak
red potatoes

chicken tacos

pan fried pork chops
buttered corn

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!


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. 

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)

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.


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

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. 

Pan-Fried Pork Chops
4-6 chops
Flour for dredging (save 2T for gravy)
1T butter
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

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