Monday, June 30, 2008

Menu Monday

This is a short week. Fourth of July is this Friday and the bf and I both have the day off. We are headed to Destin for a long weekend. I only have to plan meals through Wednesday evening. Hooray! Up this week is:

Monday - Leftover Pork Tenderloin, Twice Baked Potatoes, and Spaghetti Squash
Tuesday - Spaghetti, Marinara Bread sticks
Wednesday - Baked Chicken, Rice, Veggies

As you can tell over the past several Monday's post, we eat a lot of the same meals and always either have hamburger meat, chicken, or shrimp. I am looking to expand my recipe collection and try some new things. What are some easy recipes that you all cook?


Britt said...

Hi There! I found you through a series of links...I'm drawn because I also have a large student debt and although I don't blog about it often, it looms in my head daily! It's nice to see other people going through similar things!

As for easy meals? My roommate and I BBQ a lot...recently we made some greek stuffed chicken which was really tasty. Some feta cheese, red peppers and green onions mixed together, slice a pocket in a chicken breast, fill gently (I made a huge mess of this part...tooth picks work well to hold it all together) Sprinkle the chicken with some oregano and garlic salt...bbq 8-10 min each side, squeeze some lemon over the top and voila! It was very tasty and fast :)

I eat tons of chicken, so I'm not much help with the alternative selections of food!

ok. long enough post? my goodness! Nice to find you!

anja3582 said...

Here's a good one I've tried with both green bean and with broccoli so far. I liked it better with the beans but it was fantastic with both. My boyfriend has only tried it with the broccoli but he told me he plans to make it at the firehouse (work) and take all credit for it. Yeah, it's super yummy!
1 pound fresh green beans, washed and trimmed
1/2 cup water
1/4 cup Italian-style seasoned bread crumbs
1/4 cup olive oil
salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese
(I added a tbls. or 2 of bacon when I made it the 2nd time with the broccoli and it only got better!)
Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve. Enjoy!

anja3582 said...

This is amazing and super easy, too. I know it sounds strange but it's wonderful as a side or as a dessert.

Snickers Salad
1 (5oz.) pkg. instant vanilla pudding mix
1 c. milk
1 (12 oz.) container Cool Whip, thawed
6 apples (peeled, cored and chopped)
6 (2.16 oz.) Snickers, chilled and chopped
1/4 c. seedless grapes

Prepare the pudding using 1 c. milk, then blend together with whipped topping. Add the apples, Snickers and grapes. Mix together and refrigerate until chilled. 10-12 servings.

anja3582 said...

Lastly, here's one that's for a main dish. My sister in law just sort of invented it one day and I've never had better pork. It looks hard/long/complicated but it's really not.

Stuffed Pork Chops (from Stacey)
*This recipe makes 4 “Americas” or 1” cut boneless pork chops

Fine chop or mince the following ingredients and sweat in pan until lightly done or onions become transparent:
1/2 small white onion
2 small green onions w/ tops
2 Tbsp. fresh celery leaves
1/2 medium size apple (Fuji is good)
1/4 - 1/2 c. baby spinach leaves
1 Tbsp. garlic
1 tsp. thyme (dried)
1/4 c. chicken broth
salt & pepper, to taste

Toast 6 slices of 7 Grain or bread of choice; tear into fine pieces in bowl. Crush 6-8 Club crackers into bread crumbs. Pour hot minced mixture over bread and toss until mixed.

Cut pockets into pork chops and fill with stuffing. Place in pan over medium/high heat; pour chicken broth into pan and cover w/ lid (cock lid). Cook 5 minutes or until broth is gone and chops become golden on bottom; turn over and repeat. When broth runs out 2nd time, turn chops up on edge (stuffing side down). Cut to open top and spread to see if done. Let brown on stuffing side and cover if not quite done. Remove pork and place on plate; keep warm. Deglaze pan with an additional 1/8 c. chicken broth and put leftover stuffing in to heat lightly. Pour extra stuffing over chops and serve. 4 Servings.

pennypincher said...

WOW! Those pork chops sound amazing. I will give it a shot and let you know what I think.