Monday: Crockpot Pulled BBQ Pork Sandwiches, coleslaw, canned baked beans
Tuesday: Chicken Cordon Bleu and steamed Brocc.
Wed. : Homemade Pizza and green salad
Thursday: Stir fried veggies and brown rice
Friday: Balsamic Chicken and Garlic with pasta and steamed asparagus
Monday:
BBQ Pulled pork:
1 large pork roast at least 2.5lbs (shoulder, loin, or roast is fine)
2TBS minced dried onion, or 1 small minced fresh onion
2TBS diced garlic2
TBS butter cut up into small pieces, not margarine( personally I rarely use margarine)
1/2 C water
Put 1/2 of the onion, garlic, and butter, and all of the water in bottom of crock pot.Place roast in crock pot, sprinkle the rest of the ingredients over the roast, cook on high one hour. Then low for 5-7 hours, depending on size or until very tender. When cool, shred then add BBQ sauce to make very moist. Serve on good buns, (no cheap ones accepted here,) with pickle slices.
Coleslaw:
Buy prebagged and shredded coleslaw mix. Mix equal parts of mayo 2TBS(I prefer Hellmans) and cider vinegar 2tsp celery salt 1tsp black pepper 2-4TBS sugar depending on your taste.Mix together then pour over slaw, mix well let sit at least 20 min before serving, then stir well and serve.
Tuesday:
Chicken Cordon Bleu
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1 cup seasoned bread crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Preheat oven to 350 degrees.
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place crumbs in a shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 350 degrees for about 30-40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each. Omit sauce if you are trying to cut calories.
Wednesday:
Make your own pizza, use a store bought crust or crust mix. Make as you desire with toppings
and sauce.
Thursday:
Stir fried veggies:
1 tablespoon toasted sesame seeds
2 tablespoons peanut oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil
Heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.
Friday:
Balsamic Chicken and garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve with pasta and steamed veggies.
Have a great week!