Menu Plan Monday: My Menu for the week of 5/17

SundayMeema’s Pork chops – I found this recipe on Marci’s blog. I had some pork chops that I got on clearance for $2 yesterday that I needed to use and this recipe looked easy enough.

Here’s the “original” recipe:
(she doubled this and used a family size can of creamed soup)
-4 thin cut pork chops
-Pappy’s seasoning (it’s an all-purpose barbecue seasoning but something similar would work just as well…this is where most of the flavor comes from so be sure it’s something you like)
-1 can cream of chicken soup

Directions:-Sprinkle both sides of meat slices generously with seasoning and brown in some oil.
-Pour cream of chicken over the top and let simmer until meat is cooked through.
-Serve over rice.

My Variations: I used seasoning salt to coat the pork chops, and used cream of garlic roasted mushroom soup instead of the cream of chicken. I browned the pork chops and then put them in the crock pot. They were a hit! 🙂

MondayBeef tips (slow cooker) – I found this recipe in Taste of Home Magazine. I tried it for the first time a few weeks ago and it was a hit with the family!

1 beef top sirloin steak (1 pound), cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles

In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 4 servings.

TuesdayFoil baked Asian Chicken – This comes from the April issue of All You Magazine. We tried it a few weeks ago. I wasn’t sure how it would go over with my family, but it was a hit and it’s super easy to make!

8 tsp olive oil
4 cups baby spinach
4 4 oz boneless, skinless chicken breast halves
8 oz white mushrooms, sliced
4 tsp teriyaki sauce

Preheat over to 450 degrees. Tear off four 10-inch square sof aluminum foil (great sure for all that foil I stocked up on at Walgreens last week!). Brush each square with 2 tsp olive oil. Place 1 cup spinach on each square, slightly off center. Top with a chicken breast half and some mushrooms. Drizzle 1 tsp teriyaki sauce over each portion. Sprinkle with salt.

Fold each piece of foil over to cover chicken and vegetables. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through, 15 to 20 minutes. Serve hot.

WednesdayTeriyaki Tenderloin – I made pork tenderloin for the first time a few months ago and discovered that my family and I really like it. I got a great deal on pork last week at Randalls (it was BOGO free), so I figured we would try this recipe out. I found it in Taste of Home magazine.

*1/2 cup soy sauce
*1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
*2 tablespoons ketchup
*1 pork tenderloin (1 pound)

In a large resealable plastic bag, combine the soy sauce, sugar and ketchup. Add the pork tenderloin; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Place pork in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings.

Thursday: Lemony Chicken Breasts (slow cooker) – This is another recipe from All You Magazine that was super easy to prepare and a hit with my family.

*4 tablespoons unsalted butter
*1 onion, finely chopped
*2 garlic cloves, finely chopped
*4 boneless chicken breast halves
*Salt and pepper
*4 cups canned low-sodium chicken broth
*1/4 cup lemon juice
*2 cups long-grain rice
*1/4 cup finely chopped fresh parsley

Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.

Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.

Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.

Friday: Cheesy rigatoni bake – this recipe came from this cookbook: Girlfriends on the Go: A Busy Mom’s Guide to Make-Ahead Meals (it can be frozen although I have never tried it that way)

1 16 oz pkg rigatoni noodles
2 Tbsp butter or margarine
1/4 cup flour
1/2 tsp salt
2 c. milk
1/4 c. water
4 eggs, beaten
2 (8 oz) cans tomato sauce
2 cups sherdded mozzarella cheese
1/4 cup shredded parmesan cheese

Cook pasta according to package directions. In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk and water. Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and place in a large bowl. Add beaten eggs. Spoon into a greased 9X13 pan. Top with tomato sauce and mozzarella cheese. Spoon white sauce over top and sprinkle with parmesan cheese. Bake at 375 degrees for 30-35 minutes.
(I prepare this in the morning and refrigerate. I just pop it in the oven when I get home).

Saturday: Stuffed Chicken Shells – This was posted by someone on my Babycenter board and it sounded really good! Unfortunately, I can’t remember who the original poster was, so if it was you, let me know!

*1/2 cup diced onions
*1/2 cup diced celery
*1 box stuffing
*1 cup mayonnaise
*4 cups cut up cooked chicken
*1 12oz box jumbo shells
*2 cans cream of chicken soup
*1 can mushrooms (optional)

Cook shells and stuffing according to directions, cool. Mix stuffing, celery, onions, mayo, and chicken. Stuff shells. Place in a flat casserole. Mix 1 can water with 2 cans cream of chicken soup. Pour over shells and refrigerate overnight covered.Bake 1 hour at 350° covered.

Freezer Directions: After stuffing the individual shells, arrange them on a cookie sheet lined with wax paper, and freeze. Store the frozen stuffed shells in a resealable freezer bag (and keep a can or two of condensed cream of chicken soup on hand), and then bake in whatever quantity you need for a party or family dinner.

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Pillsbury Srping recipes