2 Down the Lane

2 Down the Lane

Saturday, September 3, 2011

Menu Mondays

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. 

Dump Soup
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,


1 comment:

  1. Hello Madelyn. I just found your blog via Stone Gable. I was curious about your Almond Flounder. Can you share your recipe? I am not sure if I can find fresh flounder here in North Louisiana but I know I can find frozen. Thanks! Colleen