Menu Plan - August 18th - September 1st

This month seems so very long, doesn't it?

I have done the grocery shopping and the menu planning for the next two weeks, so here we go.  Keep in mind that sometimes I switch meals around, if let's say on a specific day I realize that I forgot to thaw the meat for that meal, or if I feel like something else from the menu, I just switch the days.

The great thing about menu planning is that it's not written in stone, it is an outline and helps tremendously when doing the grocery shopping, but it doesn't mean you are not allowed to switch things around here and there.  Just go with the flow.

Monday 18th
L:  French Bread Pizzas
D:  Pork Chops with Parmesan Potatoes

Tuesday 19th
L:  Clam Chowder with Oyster Crackers, Sliced Peaches
D: Slow Cooker Pot Roast, Carrots, Potatoes

Wednesday 20th
L:  Green chile and bean burritos
D:  Bratwurst Hoagies w/ Sauerkraut, Fries

Thursday 21st
L:  Grilled Cheese and Ham Sandwiches
D:  Steaks with cream sauce, Rice, Salad

Friday 22nd
L:  Ramen Noodles (we love these for a quick lunch)
D:  Spaghetti Pizza Pie, Salad

Saturday 23rd
L:  Hotdogs
D: Portuguese Bean Stew, Rice

Sunday 24th
L:  Bacon, Eggs, Toast
D: Mini Cheese Topped Meatloaves, Mashed Potatoes, Steamed Broccoli


Monday 25th
L:  Cheesy Quesadillas
D:  Yummy Hero Sandwiches

Tuesday 26th
L:  Ravioli
D: Salisbury Steak, Rice

Wednesday 27th
L:  Cheese and Ham Sandwiches, Fruit
D:  Chicken Stroganoff, Mashed Potatoes

Thursday 28th
L:  Hotdogs, Carrot and Celery Sticks
D:  Fettucine Alfredo

Friday 29th
L:  Leftovers
D:  Chicken Egg Rolls, Salad

Saturday 30th
L:  Homemade Pizza
D:  Hot and Spicy Lasagna
 
Sunday 31st
L:  Bacon, Eggs, Toast
D: Baked Pork Chops, Mash, steamed broccoli

{ Cheesy Pork and Veggie Rice }

You know when you buy a pack of pork chops and you think there are more in there than there really are?  But you don't notice it until you go to cook them for dinner?

It's not the first time I've done this, either because I forget that there are not enough in there when I buy them, or because I have a pack of pork tenderloin chops sitting in the freezer that need to be cooked, and are just not enough to feed everyone.

I came up with this recipe last night as I sat there staring at 6 small chops and wondering how I would feed 4 of us.

The result was a delicious, filling meal that everyone enjoyed.  I paired this rice with some corn on the cob and dinner was a success.

Please keep in mind that I don't measure, I learned how to cook at a very young age with my great grandmother and she never measured.

Cheesy Pork and Veggie Rice

Pork tenderloin chops (I had 6 small ones), diced into small cubes
1 small onion, thinly sliced
olive oil
salt and pepper to taste
garlic powder to taste
1 bay leaf
paprika to taste
Turmeric to taste
Small bag of mixed veggies
1 and a half cups of rice
3 cups of water
shredded cheese

In a large skillet, add a tablespoon or two of olive oil, the onions and the bay leaf.  Season with the salt and pepper, garlic powder and paprika to taste, stir well and cook on medium/high until onion is translucent.

Add the pork and cook until brown making sure it is cooked all the way through, then add in the mixed veggies.  Stir and simmer for about 5 minutes. 

Add the rice, stir well and pour in the water.  At this point, sprinkle on some turmeric, I like my rice to look nice and yellow so I added about a teaspoon, stir.  Turn the heat down to medium and cook for about 20 minutes or until the rice is to your taste.  Some people like it very well done, others prefer their rice with a bit of a bite to it. 

When the rice is cooked to your liking, sprinkle on some cheese, stir, place a lid on the skillet and let it sit for about 5 minutes until the cheese is melted and gooey.  Enjoy!!!

{ Menu Plan Monday }

I only have meals planned until Friday, as that is when I will need to go to the grocery store.  I will be working on the new Menu Plan today, and I'm really going to try and make it very simple and inexpensive, as our budget is quite tight this month.

We'll see how it goes.

Monday -
Chicken Tetrazzini, Salad



Tuesday - 
Oven Chili Dogs

Wednesday -
Cheesy Spanish Rice Casserole, Veggies

Thursday - 
Homemade Quesaritos

Friday - 
*Grocery Shopping *

Saturday -

Sunday -

{ Crockpot Beef Stroganoff }

Ooooohhhhh beef stroganoff.  I think it is right up there in the comfort food list for me.  I don't make it very often, but this quick and easy crockpot recipe may just change that.

Crockpot Beef Stroganoff

Source:  All Recipes

1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley



Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.

In a small bowl, mix together the wine with the flour. Pour over the beef.

Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

{ Bread Machine Yeast Rolls }

As much as I love making fresh bread and kneading the dough and going through the whole process, sometimes I rely on my bread machine.  Especially if I want a loaf or rolls but have other things going on and don't have the time to be in the kitchen.

This recipe is wonderful for that, not only does it always turn out great, but I can get the dough going while I finish chores or run an errand.

Bread Machine Yeast Rolls

Source: Betty Crocker

1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal™ Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Butter or margarine, melted, if desired


Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.