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!

Monday

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.

Tuesday

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

Wednesday

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.

Thursday

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.

Friday

I think a Friday Fish Night is in order.

Almond Fried Flounder

Baked Potatoes filled with butter, sour cream, chives & bacon Slaw

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,

Madelyn