Can you believe that it is already a new week? Last week flew by---I spent the past two days in Hillsville, Virginia “working” in my step-daughter’s store. I will tell you all about it later this week.
It is time to plan for this week.
Monday is going to be a light day. I am exhausted and Monday is going to be my day to catch up and get some things done around the house!!! A true Labor Day!
I was catching up on my blog reading tonight and as usual was reading one of my favorites—I Need Mom. I love Sue’s blog. Tonight, she has a very special and very easy salad. I think it will be perfect for a rainy easy Monday night. I am going to add slices of steak---we like our protein.
Check Sue’s recipe on I Need Mom here.
I am going to try an idea that I saw in a stack of recipes at the flea market. They used aluminum foil instead of parchment and canned mushroom soup. I am trying to stay away from prepared food.
Chicken in Parchment (Printable recipe here)
Risotto with Baby Green Peas Homemade Biscuits
Pineapple Pork Chops Super Easy and Super Good
Pork Chops, 1 large can sliced pineapple-reserving juice, flour, salt and pepper, 3 cups chicken stock
In a plastic bag, place 1/2 cup flour-1 teaspoon salt & 1/2 teaspoon pepper. Shake pork chops in flour mixture. Allow pork chops to sit for @ 15 minutes. In an iron skillet, brown pork chops—remove onto plate. Add 3 cups chicken stock (I use homemade, but a good low salt brand works fine), 1 cup pineapple juice and 1 tablespoon butter. Let it come to boil and add the pork chops. Place 1 slice of pineapple on each pork chop. Cover pan with a lid and place in a 350 degree oven for 45 minutes.
Baked Sweet Potatoes
Southern Green Beans (Those of you who are really health conscious just don’t even want to know how I cook these---but they are oh-so good.
Mini bread puddings with caramel sauce
A batch of tomatoes cooking and the canned green beans for supper tonight.
It is supposed to be 70 degrees—I might have to pull my coats out of the closet (Wrong!)—however, I think a big bowl of vegetable soup with toasted cheese and ham English muffins. I will make a huge batch of soup and freeze the rest in containers for later in the fall.
I keep a container in the freezer so when there are few veggies left over after supper, I put them in it. So that is where the “Dump Soup” comes in---Use your own vegetable soup recipe. I will be using fresh corn, limas and tomatoes along with my container(s) of veggies. Sauté some onion and celery. I cook about 1/2 cup of macaroni in a small amount of salted water and throw that in at the very last. There will be a little roast beef and gravy—some chicken—it certainly is not a vegetarian soup
For the English muffins, I take deli ham and roll it up and slice very thin. Take 2 muffins and spread with whatever condiment(s) (I make one with mayo & mustard and then one with butter). Layer with chopped ham and then top with 2 or 3 different types of shredded cheese (Cheddar, Swiss and Jack). I bake them instead of toasting in the little oven for about 15 minutes. The cheese melts down through the ham and they are really yummy.
I think a Friday Fish Night is in order.
Almond Fried Flounder
Baked Potatoes filled with butter, sour cream, chives & bacon
Printable recipe for the slaw here.
Hurrah for Saturday!!!! Our Sunday School class is going out to eat. I don’t have to cook. YES!!!
On Sunday we always go out with friends for lunch so Dinner on Sunday nights is light—leftovers, omelets and sometimes when Mr. R is very, very good we have waffles—actually, that’s when I want them….
I am linking to On the Menu Monday over at StoneGable.
See you in a few,