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Wednesday, August 15, 2012

Weekly Menu 8/18+


grilled corn
smore tortillas

baked chicken
cheddar bread
applesauce dessert

mashed potatoes
green beans

pork chops
stuffing w/ apples

green chili pork roast

tatertot casserole
peaches and cream pizza

pulled pork sandwiches
cole slaw

Grilled Corn
You can cook your corn still in their husks.  Rotate them every 10 minutes over a slow heat, until they have made it all the way around.  Shuck and season with butter and salt once you are done cooking them. 

Smore Tortillas
Spread 1-2 T of peanut butter on a flour tortilla, add ¼ c mini marshmallows and 2T chocolate chips down the center of the tortilla.  Roll up and either microwave on a plate for 15-20 seconds, or wrap tortillas in foil and place on grill as it cools down for about 5-10 minutes. 

Start the Cheddar Bread first as it will need to bake a little longer than the chicken. 
Rinse chicken pieces and put on baking sheet skin side down.  Season with salt, pepper, garlic powder, onion powder, and anything else that strikes you as you spin your seasonings around.  Flip over and sprinkle skin side with salt and pepper.  Bake for ~45 minutes at 350 degrees. 

Baked Chicken

Cheddar Bread
3 ½ c bisquick
2 ½ c grated cheddar cheese (sharp)
2 eggs
1 ¼ c milk

In bowl combine biscuit mix and cheese. Beat milk and eggs and combine just until moistened.  Pour into loaf pan.  Bake for 50-55 minutes at 350 degrees.  This will make great breakfast sandwich in the morning if any is leftover. 

Applesauce dessert
Dissolve small package of berry-flavored gelatin in 1 c boiling water, then add ½ c cold water and ¾ c applesauce

--I am not a fan of anything too spicy, so when I recommend the dash of cayenne you can be assured that it was safe, but it did give it a little subtle flavor difference. 
--If you want to sneak in an extra veggie serving here, you can finely grate up one carrot and mix in with the meat mixture. 
--You can get this meatloaf ready for the oven the night before and help cut down your time in the kitchen. 
--If your kids are starting school this week, make this on the first night to help you get back into the swing of things. 
--If you decide you like this recipe you can double it the next time you make it so you’ll have a meatloaf in the freezer ready to go.
--Peel potatoes while your meatloaf cooks, cube in small pieces to speed up the cooking process. Add garlic to the water while cooking the potatoes and mash right along with the potatoes.
--If you have questions on why I used the word if so much, I would have to reply that if I knew I could tell you. 

Meatloaf (adapted from Pioneer Woman Mushroom Swiss Sliders)

4T butter
Chopped onion (medium sized)
8 oz mushrooms (finely chopped)
½ c wine
~2 lbs ground meat
4 dashes worcestershire sauce
4T heavy cream
1t salt
1/2 c oatmeal
1 egg
1/3 c mayo
2T ketchup
Dash cayenne

Sautee onions and mushrooms in butter until tender.  Add wine and cook until reduced, about 5 minutes.  Cool slightly.  Combine remaining ingredients; add in mushroom/onion mixture as well.  Put into a loaf pan and bake 40-45 minutes at 350 degrees. 

Mashed Potatoes
Green Beans

This is a dish you can get ready the night before and have it ready for the oven as soon as the first person gets home.
Sorry for those of you who don’t like fruited meat.  You could skip the apples if you want. 

Pork chops with stuffing & apples
4-6 pork chops (enough for your family)
Box of instant stuffing
¼ c melted butter
1 can apple pie filling
Salt and pepper

Place pie filling in bottom of a 9x13 pan (smaller if you have fewer chops).  Place chops on top of apples.  Salt and pepper chops.  Combine stuffing mix with water listed on box.  Spread stuffing mix over chops, pour melted butter over stuffing.  Cover with foil and place in fridge if preparing the night before.  You could freeze it here too, if you wanted.  Cook for 45 minutes at 350.  Remove foil for last 10 minutes of baking.


--Cook a large enough roast that you’ll have enough left over for Friday night’s dinner too.  Before putting meat away, chop or shred it so that it will be ready to go. 

Green Chili Pork Roast
6-8lb pork roast
Onions sliced
Can of green chili enchilada sauce
Hatch green chilies (fresh, but it’s optional)
Salt & pepper to taste

Place pork roast in crock pot, add onions and peppers (optional), salt and pepper.  Pour can of sauce over top of roast.  Cover and cook 8-12 hours on low.  A pork roast will make a lot of extra juice, so don’t worry if you don’t have a lot of liquid to start.  If you use a leaner cut of pork then you should probably add some chicken broth until the meat is at least half covered. 


--You can assemble this casserole a days or weeks ahead and put it in the freezer or one day ahead and keep it in the fridge. 
--With the oven on for the casserole, we might as well make a baked dessert too.

Tater Tot Casserole
Ground beef from freezer already cooked
1 can green beans, drained
1 can corn, drained
1 can cream of mushroom soup
1c sour cream
Tater tots
Combine all ingredients except tots and cheese; I usually mix in the 9x13 pan to save on dishes.  Spread out and put tots on top.  Bake at 375 degrees for 25 minutes or until bubbly.  Bring out and add cheese on top and put back in the oven until cheese is melted.

Peaches and Cream Pizza (from Quick Cooking 2007)
Tube of crescent rolls
8 oz cream cheese, softened
½ c sugar
½ t almond extract
Peaches, fresh ones peeled and sliced or canned
½ c flour
¼ c brown sugar
3T cold butter
½ c sliced almonds (if you aren’t allergic)
Separate crescent dough into eight triangles.  Press onto a greased 12” pizza pan; seal seams.  Bake at 375 for 8-10 minutes or until edges are golden.  Cool slightly on wire rack. 

Pulled Pork Sandwiches
          Combine leftover pork with BBQ sauce and heat through.
Cole Slaw

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