SAMPLE  MENU    

(our weekly menu has 7 recipes)

  DAY 1:    
BAKE PORK CHOPS WITH CREAMY MUSHROOM RISOTTO

Sautéed Green Beans

  
DAY 2:     
HONEY MUSTARD CHICKEN 
Red Skin Mashed Potatoes with garlic
Petite Green Peas


DAY 3:      
COUNTRY INN SWISS STEAK
Baked Potatoes
Fresh Steamed Asparagus 


DAY 4:   
SUPER  SKILLET LASAGNA
Caesar Salad


DAY 5:
BAKED LEMON CHICKEN WITH GRAVY DRIZZLE

Rice
Creamed Spinach


DESSERT
SIMPLY DELICIOUS PINEAPPLE CAKE



SAMPLE DINNER RECIPES

  BAKED PORK CHOPS WITH CREAMY MUSHROOM RISOTTO 

4-6 boneless pork chops 
1 (8 oz.) package fresh, sliced mushrooms
1- 1/2 Tbsp. olive oil 
1 medium onion, chopped
2 cloves garlic, chopped
1 cup enriched white rice
1 (14 oz.) can beef broth
1 teaspoon beef bouillon granules
1/2 tablespoon dried parsley
2/3 cup milk
1/2 cup shredded parmesan cheese
salt and pepper to taste 


Preheat oven to 350 degrees.  Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Add pork chops and cook about 3-4 minutes per side. Remove from skillet and drain on paper towels. 

Add mushrooms, onions and garlic to the skillet. Sauté for a about 4-5 minutes until mushrooms are soft. Add beef broth, milk, bouillon granules, dried parsley, and parmesan cheese.  Stir and bring to a light boil.  Remove from heat

Spread 1/2 tablespoon olive oil over bottom of a 9 x 13" casserole dish using your fingers.  Spread 1 cup of rice over bottom of casserole dish.  Carefully pour beef broth & mushrooms mixture over rice.  Stir slightly and place pork chops on the top of mixture.

Cover and bake for  50 minutes. 

SAUTÉED GREEN BEANS

1 (16 oz.) bag whole green beans (thawed)
1 Tablespoon butter
1 Tablespoon olive oil
3  Tablespoons almond slivers
salt & pepper

In a large skillet, sauté green beans in butter and olive oil for 4-5 minutes.  Salt and Pepper to taste. Add almonds and continue to sauté for an additional 2 minutes.  Can also sprinkle with fresh lemon.

* small bags of almonds can be bough in the baking section of the grocery store.

Suggested Side Dish:  Sautéed Green Beans

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  HONEY MUSTARD CHICKEN 

1-3/4  lbs.  boneless, skinless chicken thighs
3 tablespoons honey
3 tablespoons stone ground mustard (with seeds)
1 teaspoon apple cider vinegar
1/2 cup sour cream
1 cup Panko Crispy Bread crumbs (Italian Style)


Preheat oven to 375 degrees.
In a medium sized bowl, stir together  honey, mustard, vinegar and sour cream.  In a second large shallow bowl, add Panko bread crumbs.

Swirl your chicken breasts on both sides in the honey mustard mixture.  Leave sit in the mixture for a couple of seconds.  Dip in the breading mixture coating both sides well.

Spray a cookie sheet with non-stick spray and lay chicken pieces evenly on the sheet.  Bake for  30 - 35 minutes. Garnish with parsley.

RED SKINNED MASHED POTATOES WITH GARLIC

8-9  medium red potatoes (cut in half with skins on)
3-4 cloves garlic, peeled
2 tablespoons butter
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper


Place potatoes and garlic in a large saucepan. Cover potatoes with water and bring to a boil. Simmer for 20-25 minutes or until the potatoes are tender. Drain potatoes well.  Add milk, butter, salt and pepper.  Mash with a potato masher or with an electric mixer. 

Suggested Side Dish:  Red Skinned Mashed Potatoes, Petite Green Peas

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  COUNTRY INN SWISS STEAK

1-1/2 lbs. thick-cut round steak 
1/2 c. flour
1 Tbsp. dry mustard
2 Tbsp. canola oil
1 (14-1/2 oz.)  can diced tomatoes
1 medium sliced onion
1/2 c. diced celery
3 carrots, diced
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar, firmly packed
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees.

Stir together mustard and flour in a small bowl or cup. Sprinkle flour mixture over steak and pound it in with a meat mallet. Cut pounded steak into serving-size pieces. Heat oil in a large, nonstick skillet over medium-high heat. Add meat and cook, turning once, until browned on both sides. Transfer to a baking pan. In a medium bowl, stir together tomatoes, celery, carrots, Worcestershire, sugar, salt, and pepper.  Pour over beef.  Cover and bake until meat is tender when pierced, about 1-1/2 hours. 

Suggested Side Dish:  Baked Potatoes, Fresh Steamed Asparagus

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EASY SKILLET LASAGNA

1-1/2 lbs. ground meat
1 medium onion, chopped
2 cloves garlic, chopped
1 (29 oz.) can tomato sauce ( we love Hunts)
1 1/4 cup water
1/2 tsp. onion salt
1 tsp. oregano
dash of pepper
1 cup ricotta cheese
1 tablespoon  Parmesan cheese
1 cup shredded mozzarella cheese
1/2 of a 16oz. (uncooked) bag medium egg noodles

Brown the ground beef, onions, and garlic over medium high heat.  This should take about 4-5 minutes.  Season meat with onion salt, oregano, and pepper.  Drain off any grease. Stir in can of tomato sauce and 1 1/4 cup water and bring to a slight boil.  Add the egg noodles and stir until all egg noodles are covered with sauce.  Cover and simmer for about 6-7 minutes.  

Blend the Ricotta cheese with the parmesan cheese and drop 4 spoonfuls on top of the noodles. 

Sprinkle mozzarella cheese over all and cover for about 3-4 minutes until the cheese melts and is heated through. 

Suggested Side Dish:  Caesar Salad

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BAKED LEMON CHICKEN WITH GRAVY DRIZZLE

2-1/2 lbs. chicken breasts (bone and skin)
2 Tbsp. olive oil
juice of 1 lemon
2-3 fresh cloves garlic, minced
1/2 tsp. salt
3/4 tsp. dried thyme
1-1/2 cups chicken broth, divided
1 Tbsp. cornstarch
1/8 tsp. lemon zest

In a large bowl, mix together olive oil, juice of 1 lemon, minced garlic, thyme, and salt. Place chicken in the bowl and rub well with the marinade. Leave chicken soak in marinade for 1 hour. 

Preheat oven to 375 degrees.

Pour 1 cup chicken broth in 13 x 9" casserole dish. Place chicken breasts (breast side up) in dish. Pour any remaining marinade over chicken and in with the broth. Bake for 1 hour and remove from oven. Carefully pour remaining marinade from the casserole dish into a glass measuring cup.  Add additional broth (about 1/4 cup) until broth measures a full cup.  Pour broth into a small sauce pan and bring to a light boil. Mix 1/4 cup chicken broth with 1 Tbsp. cornstarch and pour into broth mixture.  Stir in lemon zest and continue stirring until sauce thickens.  

CREAMED SPINACH

2 (10 oz) boxes chopped spinach
3 tsp. garlic, minced (in water)
1 Tbsp. butter
1 cup of heavy cream
1/8 tsp. nutmeg
2/3 cup milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. shredded Parmesan cheese
3/4 cup shredded Mozzarella cheese

Defrost spinach and squeeze out as much water as possible.  In a medium sauce pan, sauté garlic  in butter over low heat for 1 minute. Add cream, milk, nutmeg, salt, and pepper. Bring to a light simmer and add Parmesan cheese; stir through to combine.  Simmer for 2 minutes.  Add spinach and stir through until well combined with the sauce.  Stir in Mozzarella cheese and stir again until creamy and heated through.

Suggested Side Dish:  Rice, Creamed Spinach

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DESSERT

SIMPLY DELICIOUS PINEAPPLE CAKE

1 box yellow cake mix
1/2 stick butter
1/2 cup brown sugar
1 (20 oz.) can crushed pineapple in 100% pineapple juice  (do not drain) 
2 eggs
1/2 cup sour cream

Preheat oven to 350°F. In a 13 x 9 inch  pan, melt butter in oven. Remove from oven and sprinkle brown sugar evenly over melted butter. In a large bowl, beat together the two eggs. Add cake mix, can of pineapple (undrained)  and sour cream.

Mix according to package directions. Pour cake batter on top of butter/sugar mixture. Bake according to package directions.

SHOPPING LIST

MEAT/FISH/SEAFOOD:
4-6 boneless pork chops 
  1- 3/4 lbs. boneless, skinless chicken thighs  
  1-1/2 lbs. thick-cut round steak 
1-1/2 lb. ground beef  
2-1/2 lbs. chicken breasts (bone and skin)

DAIRY:
1 container shredded Parmesan Cheese
  1 (8 oz.) container sour cream 
(buy more for baked potatoes if desired)
1 small container ricotta cheese
1 (8 oz.) package shredded mozzarella cheese
1 (8 oz.) container heavy cream

RICE/NOODLES: 
1 bag/box enriched white rice
1 bag medium egg noodles

FROZEN VEGETABLES: 
1 (16 oz.) bag whole green beans
1 bag/box petite peas 
2 (10 oz.) boxes frozen chopped spinach
 

FRESH VEGETABLES:
1 (8 oz.) package fresh, sliced mushrooms
1 small bag carrots 
1 small package celery
1 bunch asparagus
4-6 baked potatoes (depending on family size)
8-9  medium red potatoes
1 bunch Romaine lettuce
1 large lemon


CANNED GOODS:
 1 (14-1/2 oz.)  can diced tomatoes
1 (20 oz.) can crushed pineapple in 100% pineapple juice  

SOUPS/SAUCES: 
1 (14 oz.) can beef broth
1 ( 29 oz.) can tomato sauce
1 (14 oz.) can chicken broth  (need 12 oz.) 

MISCELLANEOUS:   
1 small bag sliced almonds
1 container Panko Crispy Bread crumbs (Italian-Style)
1 jar stoned ground mustard
1  jar honey
apple cider vinegar 
 
 
bag of brown sugar
1 bottle Caesar salad dressing
1 box croutons
1 box yellow cake mix
 


THINGS YOU NEED, BUT MAY ALREADY HAVE

milk  (about 2 cups)
flour
butter (3 Tbsp.)
fresh bulb garlic
minced garlic (jarred in water)
onions - 3 medium
olive oil
canola oil
Worcestershire 
beef bouillon granules
cornstarch

Spices:
dried oregano
dried parsley 
onion salt
dried thyme
dry mustard
nutmeg

Dessert:
Butter (1/2 stick)
eggs (2)