Here is my menu plan for this week ( started Friday night ). I reserve the right to change plans at my whim or as the need arises. Go check out the wide variety of plans available at OrgJunkie’s Menu Plan Monday meme.
Paula Deen’s Pork Chop and Pineapple Pie
EASY ITALIAN CHICKEN ( crockpot recipe )
Cod Poached in Spicy Tomato Broth
Tuna fish sandwiches ( Sunday evening is my night off )
Today is Freeezer Food Friday. Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.
Recipe courtesy Paula Deen
1 pork chop per person Ingredients
1 boneless pork chop per person
1 slice red onion per person
1 slice green bell pepper per person
2 canned pineapple slices per person
1 tablespoon teriyaki sauce per person
1 tablespoon margarine or butter per person
Salt and pepper
For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.
When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.
Or put in oven for 45min on 400 degrees.
Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
SLOW-COOKER ORANGE TERIYAKI CHICKEN
500g ( 1 lb. ) frozen oriental vegetable mix
1kg ( about 2 lbs. )skinned and boned chicken, cubed
1/2 cup chicken stock
2 tablespoons each: teriyaki sauce, orange marmalade
1/4 cup orange juice
1 tablespoon each: brown sugar, grated root ginger
chopped parsley to garnish
Pour the vegetables into the base of the slow cooker. Top with the chicken.
Combine the remaining ingredients except the parsley and pour over the chicken. Cover and cook on low for 4-5 hours.
The juices may be thickened with a paste of 2 tablespoons each of cornflour and water. Great served over a kumara mash or brown rice. Garnish with the parsley.
Serves 4-5.
4 boneless, skinless chicken breasts
(8 oz) mushrooms, diced
1 medium green bell pepper, chopped
2 medium zucchini, diced
1 medium onion, chopped
1 (26 oz) jar pasta sauce
Hot cooked pasta (spaghetti or linguine)
Combine all ingredients except pasta in slow cooker.
Cover; cook on low for six to eight hours or until chicken is tender.
Serve over cooked pasta with a side salad and crusty bread.
Makes four servings.
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Welcome to Menu Plan Monday! Here is my plan for this week, some of it is a carry over as I was not able to use it last week…. I hope you find something you can use. Make sure you visit OrgJunkie and several of the bloggers who post their plans.
Wedding reception at Maggiano’s Little Italy
Cheesy Chicken Enchiladas Verde
Pizza for kids ( date night for Mom & Dad )
Today is Freeezer Fod Friday. Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.
Hot and Spicy Sausage Sauce over Linguine
Prep. time: 10 minutes Cooking time: Varies
Serves: Varies
Source: Nestle® Very Best Meals
Ingredients
2 teaspoon olive oil
8 ounce hot Italian sausage links
1 green or red bell pepper
1 can pasta-ready chunky tomatoes
1 package BUITONI® refrigerated Linguine
1/4 cup Parmesan cheese, , grated
Directions
HEAT oil in large skillet. Add sausage; cook, stirring occasionally, until no longer pink. Drain.
ADD bell pepper; cook, stirring occasionally, until crisp-tender. Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
PREPARE pasta according to package directions. Top with sauce; sprinkle with cheese.
FOR FREEZE AHEAD:
PREPARE as above; do not prepare pasta. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in medium saucepan over medium heat, stirring occasionally, until heated through.
PREPARE pasta according to package directions. Top with sauce; sprinkle with cheese.
Welcome to Menu Plan Monday! Here is my kid friendly ( freezer emptying ) plan for this week…. I hope you find something you can use. Make sure you visit OrgJunkie and several of the bloggers who post their plans.
Baked Salmon ( Old Bay )
Pizza
TJ Mandarin Orange Chicken
Hamburger Helper
Today is Freeezer Fod Friday. Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.
• 1 clove garlic
• 3-4 pounds flat or first-cut brisket
• 1 tablespoon vegetable oil
• Pepper
• 1 32-ounce bottle of ketchup
• 1 cup light or dark brown sugar
• ½ cup green olives
• 1/4 cup capers
• ½ cup golden raisins
• 5-6 carrots, peeled and cut in half
Heat oven to 350 degrees.
Peel the garlic clove and slice into slivers.
Stud top of brisket with garlic slivers (can be done the day before or right before cooking).
Heat large skillet with oil, just enough to cover the bottom. Set burner on high.
Rub brisket all over with pepper and put in pan. Brown the brisket on both sides. Each side should take 2 to 3 minutes.
While the brisket is browning, mix together in a large bowl the ketchup, brown sugar, olives, capers and raisins.
When the brisket is browned on both sides, place it in a large baking dish. Place the carrots around it and pour the ketchup mixture on top. Cover tightly with aluminum foil.
Bake the brisket for 3 to 3 ½ hours. You should be able to pull it apart with a fork when it’s done.
Cool and slice brisket. Serve the sauce on the side.
Brisket may be prepared weeks ahead and frozen. Freeze it unsliced in baking dish. Make sure it is covered tightly for the freezer. Makes 10 to 12 servings.
Source: Adapted from Jewish Cooking Boot Camp: The Modern Girl’s Guide to Cooking Like a Jewish Grandmother by Andrea Marks Carneiro and Roz Marks
Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
Serves 6
6 boneless skinless chicken breast halves, cut into 1-inch cubes
1 (15-oz.) can cannelini beans, drained
1 1/2 cups spaghetti sauce (your favorite, jarred variety)
1 jar roasted peppers, diced
1 large onion, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 clove garlic, pressed
1 cup water
1 teaspoon Italian seasoning
12 ounces spaghetti
Salt and pepper, to taste
In a crockpot, layer onion, garlic, carrot and celery on the bottom. Add the chicken on top, roasted peppers, beans, Italian seasoning, salt and pepper to taste. Add spaghetti sauce and water. Cover and cook on low for 4 to 5 hours or until chicken is tender and cooked.
During the last 15 minutes of cooking, prepare pasta according to package directions, drain and serve chicken on top.
