Weekly Menu 12/29+

Saturday		pork roast noodles green beans
Sunday		smoked chicken broccoli salad rolls pecan pie
Monday		black bean casserole
Happy New Year		ham black eyed peas pineapple
Wednesday		pork chop suey
Thursday		beef stroganoff rice peas
Friday		chicken quesadillas

Saturday

Pork Roast (cook extra for Wednesday)

Noodles with browned and buttered panko crumbs

Green Beans

Sunday

Smoked Chicken

Broccoli Salad

Rolls

Pecan Pie (Hope LWML Cookbook)

1 uncooked pie shell

1 c brown sugar

1 c pecans

½ c sugar

1T flour

2T milk

½ c melted butter

1 tsp vanilla

2 eggs, beaten

Combine liquid ingredients in a bowl.  Add dry ingredients.  Pour into unbaked pie shell and bake for 40 minutes at 375.  Let pie cool before slicing. 

Monday

Black Bean Casserole (Texas Co-op)

1 each red and green bell pepper, seeded and chopped

1 large yellow onion, chopped

3 cloves garlic, minced

3T olive oil

1 tsp chili powder

1 tsp black pepper

½ tsp salt

11oz can of cream of celery

10oz can of Rotel

2 c frozen corn

18 corn tortillas

4 cans (15oz) black beans, drained

2 c shredded Colby jack cheese

Tortilla chips (optional)

In 2qt pot sauté bell peppers, onion and garlic in olive oil until vegetables begin to soften, about 5 minutes.  Stir in chili powder, black pepper, salt and soup, plus half a can of water.  Add Rotel and corn.  Open cans of beans.  If juice is thin, drain most of it off and add beans to soup mixture.  Meanwhile, spray 2qt casserole with cooking spray.  Line bottom with six of the tortillas, top with 1/3 of the bean mixture.  Continue with two more layers.  Top with cheese.  Crumble a handful of tortillas chips on top, if desired (or you remember that you saved the bottom of the bag just for this recipe).  Bake at 350 for 30-45 minutes or until bubbly. 

New Year’s Day

Ham

Blackeyed Peas

Pineapple

Wednesday

Pork Chop Suey (Woman’s Day)

2 c cooked pork (leftover from Saturday)

3c small broccoli florets

1 medium onion, cut in ¼” wedges

2 stalks celery, cut in ¼” diagonal slices

8 oz small mushrooms (halved or quartered)

1/3 c low-sodium soy sauce

2T brown sugar

1” piece of fresh ginger, grated

2tsp cornstarch

Heat 1T oil in large skillet over medium-high heat.  Add the pork and heat through.  Transfer to a large bowl.  Add broccoli and 2T water to the skillet, and cook, covered, until broccoli is just tender.  Transfer to the bowl with the pork.  Add the remaining oil to skillet and then onion for 2 minutes.  Add celery and mushrooms and cook, stirring, until just tender, about 2 minutes.  Meanwhile, in a small bowl, whisk together the soy sauce, sugar, ginger and cornstarch.  Add ot the skillet along with the pork and broccoli and cook.  Tossing until the sauce thickens, about 30 seconds. 

Rice

Egg Rolls

Thursday

Beef Stroganoff (Menus4Moms)

3lb roast cut up into small pieces (or 2 c cooked ground meat from freezer)

1 medium onion, chopped (from freezer)

2 tablespoons flour

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1-2 pkg. fresh sliced mushrooms

1 Tbsp. butter, melted

10 3/4 oz. can cream of mushroom soup, undiluted

8 ounces sour cream

Combine all ingredients, except sour cream, in the crockpot.  Cook all day.  When you get home add sour cream, and heat thoroughly. Serve over cooked noodles.

Rice or Noodles

Peas

Friday

Chicken Quesadillas