Sunday – Bird’s Eye Voila! meal from my Randall’s trip this week – I had good intentions to cook a “real” meal today, but I’m just completely worn out and I stocked up on convenience foods this weekend for a reason, so that’s what we’re having tonight!
Monday – Country Style Pork loin
I’ll be honest. I have never actually cooked pork loin before, but I’m trying to branch out and mix things up a little bit. I have a couple in my freezer that I got for almost free at Kroger a few months ago. So, I posted on the BabyCenter “Cooking for Your Family” board asking for suggestions and got some great ideas! Here’s the recipe I’m trying this week:
Country-Style Pork Loin
Katie (Katiedid) from Taste of Home
1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional
Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.
*This recipe was SOOOO yummy! Even my kids loved it. It is definitely a keeper at our house!
Tuesday – Cranberry turkey meatloaf (freezer meal) – This is another meal from the freezer group that I joined. I can’t wait to try it! I have to admit that it has been SO nice to have these meals on hand! I’m sad that I had to miss out on the swap this month, but our group got bigger and I knew I wouldn’t be able to get all of my meals done in time.
Wednesday – Chicken Parmesan (slow cooker) – I spent some time Saturday night browsing for “new” menu ideas. I got this recipe from the Year of Crockpotting website (if you’re not familiar with her site, you should check it out – she cooked something in the crockpot every day of the year last year!)
Thursday – Chicken enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I came up with a little bit of a variation.
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.
Friday – Sloppy joes (freezer meal) – I got this recipe from Christy’s Once a Month Cooking site
1 pound ground beef
1 onion, peeled and finely chopped (I use 1/3 Cup dried minced onion to make it quicker)
1/2 cup ketchup
1 Tablespoon brown sugar
1 Tablespoon vinegar
1 Tablespoon Worcestershire sauce
1 teaspoon brown mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
TO Freeze: I brown and drain the ground beef, you can either sauté the onion with the beef or just add the minced dried onion without cooking it. I let the ground beef cool, toss in a freezer Ziploc bag, add the minced onion, and all the other ingredients, and freeze.
When you’re ready to eat it, thaw it, and reheat in a pan until it’s warmed up. If you’re just making it without freezing it, you would brown the beef and sauté the onion. Then add all the other ingredients and simmer uncovered for 20 minutes until sauce has thickened and divide between 4 hamburger buns and serve. (We like it over “homemade” bread machine bread, instead of worrying about having hamburger buns around). Nice and easy! I like that! =) Hope you enjoy! =)
Saturday – Country ham & macaroni casserole
Country Ham and Macaroni Casserole (thanks to baby_hokie on NBBC)
1 lb country ham slices or regular smoked ham in one piece
1 large onion, diced
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese (8 oz)
1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) margarine, melted
1 cup dry plain bread crumbs
1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil,
remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown.
Let stand 5 minutes before serving.
Note: Prepare in two 8×8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking.