Hello Friends – What’s for supper at your house this week???

Sunday – Broccoli-Cheddar Frittata and Smoky Hash Browns – eMeals 782

Monday – Chicken Vegetable Stir Fry – Emeals 781

Tuesday – Chicken Salad Sandwiches and Chips  (Mom Working Late)

Wednesday – Shake and Bake Pork Chops, Rice and Toasted Pine Nuts Green Beans

Toasted Pine Nuts Green Beans
1/4 Cup pine nuts
2 12oz pkg green beans
2 Tbsp Olive Oil
1/2 tsp salt
1/4 tsp pepper

Toast nuts in a dry skillet over medium heat 3 or 4 minutes or until fragrant.  Cook green beans according to package directions.  Transfer to a bowl, toss with oil, salt and pepper.  Sprinkle with nuts.

Thursday – Baked Alfredo Spinach Macaroni = Broccoli  – eMeals 782

Friday – Frozen Pizza

Saturday – French Dip Sandwiches and Fries

• 3-4 lb. roast
• 2 tbsp. yellow mustard
• 1 package onion soup mix
• French rolls

Place meat in slow cooker, cover with mustard and sprinkle with onion soup mix. Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping

Sunday – Pork Roast – Creamy Broccoli Risotto

6 cups chicken broth
2 Tbsp butter
½ cup chopped shallots
2 cloves garlic, minced
1½ cups Arborio rice
⅓ cup dry white wine (or use vermouth)
3 cups chopped broccoli
⅓ cup water
1 (5-oz) container freshly shredded Parmesan cheese
½ tsp salt
¼ tsp pepper

Pour broth in a saucepan; bring to a simmer over medium-low heat. Melt butter in a large saucepan over medium heat. Add shallots and garlic; cook, stirring, 2 minutes. Add rice; cook, stirring frequently, 2 minutes. Add wine; cook, stirring until liquid is absorbed. Reduce heat to medium-low. Add hot broth, ¾ cup at a time, stirring constantly, allowing liquid to be absorbed after each addition. Meanwhile, place broccoli in a microwave-safe bowl. Add water, cover, and microwave 3 to 4 minutes or until crisp-tender. Drain well. Stir broccoli into risotto along with Parmesan, stirring until cheese is melted. Stir in salt and pepper.

Monday – Mom’s Mac and Cheese – Pork Tenderloin

1-1/2 cups uncooked elbow macaroni

5 tablespoons butter or margarine, divided

3 tablespoons all-purpose flour

1-1/2 cups milk

1 cup (4 ounces) shredded cheddar cheese

2 ounces process American cheese, cubed

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons dry bread crumbs

Cook macaroni according to package directions; drain.  Place in greased

1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

butter over medium heat.  Stir in flour until smooth.  Gradually add

milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

over casserole.  Bake, uncovered, at 375 degrees for 30 minutes.

Yield : 6 Servings

Tuesday – Mozzarella Burgers in Tomato Gravy Herbed Spaghetti Squash – Emeals 783

Wednesday – Shrimp and Asparagus Orzotto – Emeals 783

Thursday – Creamy Beef and Shells  – Corn

Friday-  Chicken Burrito Bowls

• 3 cups brown rice (cooked)
• 3 cups cooked chicken (shredded)
• 6 cups Romaine lettuce (shredded)
• 1 (15 ounce) can black beans (rinsed and drained)
• 1 (15 ounce) can corn (drained)
• 3 roma tomatoes (diced)
• 1 green pepper (diced)
• 1 onion (diced)
• 1 avocado (diced)
• 1 1/2 cups salsa
• 1 bottle salad dressing of choice (optional topping)

DIRECTIONS:

1. To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, 1 cup lettuce, black beans, corn, tomatoes, green peppers, onions, avocados, and salsa.
2. If desired, drizzle with your favorite salad dressing.

Saturday – Beef Stroganoff

1 lb ground beef
8 oz sour cream
1 can cream of mushroom soup
(1 t salt, 1 t onion powder)
(¼ c water, 1 t beef bouillon cube)
1 pkg egg noodles
1 pkg frozen peas

In large skillet, brown the ground beef; drain.  Add sour cream, soup, salt, onion powder and water to skillet. Heat to a low boil; add bouillon.  Stir to dissolve; reduce heat to simmer.

BOIL NOODLES WHILE PREPARING MEAT MIXTURE. SERVE STROGANOFF OVER COOKED NOODLES. SERVE WITH STEAMED PEAS

Sunday – Meatloaf – Mashed Potatoes – Roasted Squash

Future Recipe: Chicken Pot Pie Soup

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.

Wishing you a wonderful week!!