Menu Plan Monday
April 6th – 21st
Sat 6th – Country Meatloaf, Potatoes and Corn
Sun 7th – Rosemary Pork Roast, (Taste of Home Best Loved pg 522) Roast Lemon Garlic Roasted Carrots, Mushroom Rice (Simple & Delicious Cookbook pg 151)
Mon 8th – Chicken Parmesan, Perogies, Veggie
Tues 9th – Easy Pizza Quesadillas, Sliced Apples (Emeals 476)
Wed 10th – One-Dish Chicken Meal (EMeals 474)/ – Veggie
Thurs 11th – Grilled Pork Chops, Tabouli, Cantaloupe
TABOULI SALAD (good)
2 cups water
1 cup coarse bulgur wheat
1 bunch scallions, sliced
2 Roma tomatoes, chopped
2 Kirby cucumbers, peeled and chopped
1 bunch Italian parsley, stems removed
2 garlic cloves, peeled
1/4 cup olive oil
2 tbsp. lemon jusice
salt and freshly ground pepper to taste
Boil water in a small saucepan. Add bulgur wheat, cover saucepan, and turn off heat, leaving saucepan on burner. Allow bulgur to steam until all the water has been absorbed, about 10-15 minutes. Meanwhile, slice scallions, tomatoes, and cucmbers. Place parsley and garlic in a food processor and process until finely chopped. When bulgur is finished, place in a large mixing bowl and add scallions, tomatoes, cucumbers, parsley, and garlic. Drizzle olive oil and lemon juice into the bowl and toss thoroughly. Add salt and pepper to taste. Either serve warm or put in refrigerator for 1 hour to allow flavors to blend.
Fri 12th – Grilled Salsa Burgers, Salsa and Chips (EMeals 474)
Sat 13th – Eating at the Gala / Leftovers
Sun 14th – Out for Evening../ Early Dinner – Cheddar Bacon Quiche and Strawberries x 2 (EMeals 473)
Mon 15th – (Book Group?)
Tues 16th – Breakfast Pizzas, Cantaloupe (Emeals 475)
Wed 17th – Chicken Tetrazzini – Green Beans (Emeals 473)
Thurs 18th – Beef Pannini’s (Emeals 475)
Fri 19th – Sloppy Joes and Fries
2-1/2 pounds of ground beef
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups catsup
1 medium green sweet pepper, chopped
2 stalks celery, chopped
1/3 cup water
3 tablespoons brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoons chili powder
16 to 20 hamburger buns, split and toasted
In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
In a 3-1/2 to 4 – quart slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon into toasted buns.
Sat 20th – Chinese Pork Roast (crock 6 hours) , Steamed Rice and Broccoli (EMeals 475)
Sun 21st – Chicken Risotta, Veggie
Wishing you all a wonderful week!!!
RECIPES TO TRY:
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts
… 2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.