Tuesday: Chicken Peanut Sauce
Wednesday: RDS gone - Spaghetti
Thursday: RDS gone - left overs
Friday: RDS gone - Pork Chops & Rice
Saturday: Mexican Chicken Casserole
Sunday: Left overs or Hot Artichoke Dip & Bread
Monday: Barbecue Meat Loaf, Mashed Potatoes, & Rolls
Chicken with Peanut Sauce
Shape Magazine
(serves 4 )
2 Chicken Breasts
4 TB Peanut Butter
5 TB Soy Sauce
2 TB Lemon Juice
4TB Brown Sugar
1 Bell Pepper
Water chestnuts
Green Onions
2 pkgs. Yokisoba Noodles
Brown Chicken. While Chicken is cooking chop vegetables, I add some water chestnuts. Start boiling water for noodles and making the peanut sauce. Mix peanut butter, soy sauce, brown sugar, and lemon juice in small sauce pan until mixed in and thickening. Cook noodles according to package (about 3 min.) Chop or slice chicken. Drain noodles and mix it all together in a bowl. Serve with warm French Bread.
Pork Chops & Rice
Mom's recipe (serves 4-6 )
Boneless Pork chops
Yoshida's Teriyaki Sauce
2 Cans Beef Consume w/ Gelatin
2 Cans Minute Rice
1/4 of small onion, chopped
Garlic Powder
Italian Seasoning
Pepper
Brown pork chops in Yoshida's until done. Drain soup into 9 x 13 pan. Use soup cans to fill with Minute Rice and pour 2 cans of rice into the soup. Add chopped onion, garlic powder, Italian seasoning, and pepper to taste. (I just shake a bit in and go for it) Mix all together and lay browned pork chops on top. Cover with foil and bake at 325 degree for 25 minutes.
Mexican Chicken Casserole
Cooking Light
(serves 8 )
1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chile's, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)
Combine broth and 1 can of chile's in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chile's and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Barbecue Meat Loaf
Paula Deen's Kitchen Classics pg. 269
(serves 6 )
1 1/2 lbs. ground beef
1 cup breadcrumbs
1 onion, chopped
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
2 8 oz. cans tomato sauce
1/2 cup water
3 TB vinegar
3 TB brown sugar
2 TB prepared mustard
2 TB Worcestershire sauce
Mix together the beef, breadcrumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, water,vinegar, sugar, mustard, and Worcestershire. Pour this sauce over the meatloaf. Bake at 350 degrees for 1 hour, basting occasionally with the pan juices.
Serve with mashed potatoes and rolls.
