Monday - Out to eat (scouts and computer training)
Tuesday - Orange Ginger Chicken, Rice, Asparagus
Wednesday -Spaghetti w/meatballs (from freezer), Salad
We had a good week, though it was a busy one. Eric was on the road quite a bit, including being gone over the weekend. My sister-in-law and my nephew came to visit over the weekend, which was an extra treat. We always love having company over to visit. Andy's Frozen Custard, a popular ice cream restaurant in our area, gave away free ice cream cones every day this week to Facebook fans, so we definitely took advantage of free cones! Corey participated in the Math Counts contest on Saturday and got second place overall in the inidividual competition, which qualified him to go to state. His team also placed second and will be going to state as well. Pretty exciting stuff! I did a lot of sewing this weekend as I have quite a few bag orders I need to fill. This week is a little less hectic with just our usual obligations and my birthday on Wednesday. :) Here's the menu for this week. For more menu ideas, see orgjunkie.com.
Sunday - Crock Pot Corn Potato and Ham Scallop (didn't get to it last week), Rolls, Grapes
Monday - Bruschetta and Cheese Stuffed Chicken Breasts (from freezer), Green Beans, Salad
Tuesday - Taco Bake (recipe posted soon), Corn, Strawberries
Wednesday - Filets, Day Before Mashed Potatoes, Green Beans Almondine (birthday dinner)
Thursday - Cheeseburger Pasta, Salad, Crescent Rolls
Friday - Eat out
Saturday - Shrimp Fra Diavolo, Salad, Garlic bread
Because of our busy schedule last week and me being gone for part of the week, I didn't do the best job sticking to my menu. We had lots of leftover chicken and beef from our Super Bowl gathering, so we ended up eating that on Monday and Tuesday. I was exhausted on Friday after traveling, so we ended up getting takeout. On Saturday, we went hiking in Arkansas, and just ate the leftover takeout when we got home. It was really sad to see all of the damage from the ice storm. There were electrical workers everywhere trying to restore power to the rural areas. They have a big job ahead of them. Here are some pictures from our hike that will let you see some of the damage.
Since I skipped a few things in my menu last week, you will see a few repeats this week. Hopefully I will get them all made. Today I did some cooking to get a head start on the week. I also made a batch of French Leek Soup for my lunches this week. It's great stuff. Anyway, here's this week's menu. For more menu ideas, go to orgjunkie.com.
Sunday - Panko Crusted Pork Chops with Creamy Herbed Dressing, Grilled Asparagus, Salad
Monday - Salisbury Steak, Mashed Potatoes, Green Beans, Peaches
Tuesday - Paprika Chicken w/ sour cream sauce, Rice, Brussels Sprouts
Wednesday- Turkey Club Squares, Salad, Fruit
Thursday - Crock Pot Corn Potato and Ham Scallop, Green Beans
Friday - Homemade Pizza, Salad
Saturday - Leftovers
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham (I use turkey ham)
1 15.25oz. can no salt added corn, drained
2 teaspoons instant minced onion
1 10 3/4oz. can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.
Additional Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.
Serving Size = 1 1/2 Cup
WW Points = 6
Recipe modifed from a recipe by Chubbie Chica
Makes 2 servings
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup panko
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon canola oilcooking spray
1 tablespoon chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sour cream
1 tablespoon milk
1 tablespoon reduced-fat mayonaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder
To prepare pork, preheat oven to 450°.
Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish. Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet coated with cooking spray. Bake at 450° for 6 minutes or until done.
To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork.
Recipe Source - Cooking Light