Weekly Menu 6/15+

Saturday		panfried pork chops super mashed potatoes green beans
Sunday		grilled chicken pieces grilled squash chocolate pudding
Monday		grilled chicken salad with feta, corn and blueberries crusty bread
Tuesday		venison roast stuffing ranch style beans
Wednesday		1 dish taco bake watermelon
Thursday		fish tacos cole slaw purple cows
Friday		pancakes sausage cantaloupe

Saturday

Pan-Fried Pork Chops

Salt and Pepper meat, dredge through flour, then fry in a small amount of oil in heavy skillet.  Flip when the edges start to look cooked. 

Super Mashed Potatoes

2-3 c mashed potatoes

Butter

Sour cream

Grated cheddar cheese

Chopped green onions (if you like that sort of thing)

Bacon bits (no fake-o’s please)

French’s Fried Onions

Green Beans

Sunday

-- Cook extra boneless chicken tonight for Monday night’s salad

Grilled Chicken Pieces

          Slather it with BBQ sauce after it starts cooking and most fears of flare ups are out of the way. 

Grilled Squash

Cut up the pieces of squash in large chunks if you have a grilling basket, or otherwise slice longways so you can run them across the grates of your grill. Spray with non-stick spray, sprinkle with salt and pepper before grilling.

Chocolate Pudding

Salad Supper Monday

Grilled Chicken with Feta, Corn and Blueberries (or black olives) Pioneer Woman

4 whole Boneless, Skinless Chicken Breasts

Salt And Pepper, to taste

Olive Oil, For Drizzling

3 stalks Celery (inner Light Green Stalks), Finely Diced

2 ears Fresh Corn (or use 2 c thawed previously frozen)

¼ whole Medium Red Onion, Finely Diced

1-½ cup Blueberries

3 Tablespoons Fresh Dill, Minced

4 Tablespoons Mayonnaise

4 Tablespoons Sour Cream

¼ cups Half-and-half

1 whole Lemon

1 teaspoon Sugar (more To Taste)

Salt And Pepper (additional) To Taste

¾ cups Crumbled Feta

Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper.  Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool.  Hopefully you are doing that step the night before.

With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.

Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!

Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; should be light!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

Crusty Bread

Tuesday

--This recipe is easily modified to use whatever sort of meat you have.  The original recipe calls for a 3lb venison roast, but Kay tried it with 1 lb of ground venison shaped into a meatloaf.  If you don't have any wild game hanging out in your freezer, use beef. 

--You can also see how you could easily cut this recipe in thirds.  How nice that they did the math that way.

 Venison Roast (“Texas Highways” via Kay)

1 ½ T olive oil

3lb venison roast

1 ½ T minced garlic

1 large onion, chopped

1 ½ lb sliced mushrooms or 3 7oz cans, drained

Juice of 2 lemons + enough white wine to make 1 ½ c

1 ½ c beef stock; bullion if you don't have this

3 cans cream of mushroom soup

6 small banana peppers (or any flavorful pepper)

3 sprigs rosemary

Heat olive oil in cast iron Dutch oven over medium high heat; sear venison on each side.  Remove meat and set aside; brown garlic, mushrooms and onions in remaining oil.  Stir all ingredients and return to boil.  Cover and bake in a 325 degree oven for about 2 hours.  Serve over stuffing or rice.   Kay’s note: I cooked it in a pressure cooker at 10 for one hour. 

Stuffing or Rice

Bush’s Baked Beans

Wednesday

1 dish Taco Bake

Taco Meat Mixture

2 c cooked ground beef

Taco seasoning + water

Batter

½ c corn meal

¾ c flour

2 envelopes rapid rise yeast

1T sugar

½ tsp salt

¾ c milk (very warm 120-130 degrees)

3T oil

1 egg

Toppings:

1 c chunky salsa

4 oz shredded cheese

1 c corn chips; partially crushed

Combine ground beef and taco seasoning according to package. Mix batter ingredients together in a pre-sprayed 8x8 baking dish.  Top batter with taco meat mixture.  Pour salsa evenly over meat; sprinkle with cheese and corn chips.  Bake by placing in a COLD oven; set temperature to 350 degrees.  Bake for 30 minutes or until done. 

Watermelon

Thursday

Fish Tacos

Cook fish (ie open the bag of Gorton’s and heat up) and place in a tortilla with ketchup or tartar sauce. 

Cole Slaw

Purple Cows

Chill grape soda and pour over ice cream to make grape floats that are purple.  If you get the soda cold enough when it hits the ice cream it will make a wonderful crystal of creamy grape goodness.

Friday

Pancakes; add in bacon bits, oatmeal, blueberries, banana, chocolate chips and YUMMY!  

Sausage

Cantaloupe