Weekly Menu 10/20+

Saturday		chicken parmesan angel hair marinara
Sunday		regina's pork chops cheesy grits peas apple crisp
Monday		shrimp scampi pasta broccoli
Tuesday		king ranch chicken guacamole
Wednesday		zucchini pizza casserole
Thursday		crock pot pork ribs chilie cheese corn
Friday		taco pizza

Saturday

Chicken Parmesan

Boneless chicken breasts

Egg

Equal parts: Italian seasoned breadcrumbs/Parmesan

Place beaten egg in shallow dish and throw in a little milk if you think you need it.  Dip chicken in egg mixture and dredge through breadcrumbs/parm mixture that is in another shallow bowl.  Place on foil lined pan and bake 20-25 min.

Angel Hair Pasta with Spaghetti sauce

Sunday

--This is a very tasty recipe, but it takes a little while to cook, so that makes it a good weekend recipe.

Regina’s Pork Chops

2-3 lbs pork chops

Olive oil

2-3 sliced onions (in rings)

1 can golden mushroom soup

1 c wine

1 pkg dry onion soup mix + 1 ½ cans water

Saute chops in olive oil, until brown, set aside add more oil and onion rings cook down.  Add chops, golden mushroom soup, wine, dry soup mix and water.  Simmer covered 45 minute and uncovered 90 more minutes. 

Cheesy Grits (Pioneer Woman)

-8 slices Regular Bacon, Cut Into 1/2-inch Pieces

-1 whole Yellow Onion, Chopped

-2 cups Stone Ground Grits; The More Coarse, The Better!

-4 cups Low Sodium Chicken Broth

-2 cups Water

-2 cups Heavy Cream (sorry)

-1-1/2 cup Grated Cheese (Monterey Jack, Etc.)

-1 dash Cayenne, For Heat

-Salt As Needed

-Black Pepper To Taste

In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.

Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.

After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

Peas

Apple crisp

3-4 chopped unpeeled apples

½ c rolled oats

½ c brown sugar

½ c bisquick

¼ c melted butter

1t cinnamon

Place chopped apples in a baking dish.  In a bowl combine remaining ingredients until crumbly.  Place crumbles over apples and bake 20-30 minutes in a 350 oven.  Serve warm.

Monday

Shrimp Scampi

1lb raw peeled shrimp, patted dry

1/3 c flour

¼ t salt

2T olive oil

4T butter

2 cloves garlic, pressed or minced

¼ c parmesan cheese

Melt butter and mix with pressed garlic; set aside.  Heat oil in large frying pan (cast iron is best).  Toss shrimp with flour and salt until coated, then add to heated oil.  Cook shrimp on first side until pink color creeps about 1/3 of the way up the side, then turn over.  Cook until thoroughly cookk through.  Add butter and garlic mixture and sprinkle with parmesan cheese.  Reduce heat to medium and cook for two minutes, stirring gently.  Serve immediately over angel hair pasta. 

Angel Hair Pasta

Broccoli

Tuesday

King Ranch Chicken

2-3 c cooked chicken

1 can cream mushroom soup

1 can mushrooms, drained

1 can cream of chicken soup

1 can Rotel (partially drained)

Corn tortillas (cut in wedges)

Cheddar cheese

Green onions for garnish

You can use the crockpot to simmer this all day (minus the tortillas, cheese and green onion) or put it in a saucepan before putting layering with tortillas and cheese and baking in the oven.  Bake at 350 for ~20 minutes, or until bubbly.

Guacamole

Avocados

Tomatoes & onion chopped finely

Garlic salt

Squeeze of lime juice

Wednesday

Zucchini Pizza Casserole

4 cups shredded unpeeled zucchini

1/2 teaspoon salt

2 eggs

1/2 cup grated Parmesan cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1 cup (4 ounces) shredded cheddar cheese, divided

1 pound ground beef

1/2 cup chopped onion

1 can (15 ounces) Italian tomato sauce

1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes.  Squeeze out moisture.  Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses.   Press into greased 13-in. x 9-in. baking dish.  Bake, uncovered, at 400° for 20 minutes.  Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain.  Add tomato sauce; spoon over zucchini mixture.

Sprinkle with remaining cheeses; add green pepper.  Bake 20 minutes longer or until heated through. Yield: 6-8 servings.

Thursday

Crock Pot Pork Ribs

          Place ribs into crock pot, cover with BBQ sauce and cook all day.

Chili Cheese Corn

8 oz cream cheese

2T butter

4c frozen corn, thawed or 2 cans corn, drained

4 oz chopped green chilies

¼ c milk

¼ t garlic salt

1/8 t salt

1/8 t cayenne pepper

In large saucepan, combine cream cheese and butter.  Cook and stir over medium heat for 4-5 minutes or until smooth.  Stir in remaining ingredients.  Cook for 5 minutes or until heated through. 

Friday

--You can mix up the dough recipe on Thursday night and have it ready to spread in the pan tonight. 

--You can double the recipe this week and skip the extra prep steps the next week

--Week 6 of 6 in a pizza series. 

--Hopefully you aren’t sick of pizza.  This one is really the best and my favorite.

Pizza Dough

1 ½ c hot water

2 tsp yeast

4 c flour

1/3 olive oil

1 tsp salt

Mix all ingredients with stand mixer or super hand-mixer (my Kitchen Aid works great with the dough hooks).  Allow to rise for one hour, stop laughing, make it the night before instead… Punch down and let rest while you prepare your pans.  Drizzle olive oil and then spread with your fingers or paper towel to cover and sprinkle with cornmeal.  Push out dough onto baking sheet, and top with your ingredients. 

Taco Pizza (Pioneer Woman)

1 can (14 Ounce) Black Beans

1 teaspoon Taco Seasoning (prepared, Or Make Your Own)

4 whole Corn Tortillas, Sliced Into Thin Strips

½ cups Canola Oil, For Frying

1 cup Grated Sharp Cheddar

1 cup Grated Monterey Jack Cheese

1 head Green Leaf Lettuce, Sliced/shredded Thin

2 whole Ripe Tomatoes, Diced

½ cups Cilantro Leaves

¼ cups Sour Cream

3 Tablespoons Hot Sauce (more To Taste)—like Cholula

--Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans. Set aside.

--In a small skillet, heat canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp–about 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.

--Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.

--Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

--Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.

Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.