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Meals Made Easy
Menu August 6th - August 12th
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DAY 1:  PORK CHOPS WITH APPLESAUCE, BAKED SWEET POTATOES WITH BUTTER AND BROWN SUGAR (2)

PORK CHOPS WITH APPLESAUCE

4-6 pork chops
2 Tbsp. oil (not olive oil)
1 1/2 c. chunky applesauce
1 c. water
1/4 c. chopped onion
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. cornstarch
1 Tbsp. cold water

 

In a nonstick skillet, brown the pork chops over medium heat on both sides. Drain off excess oil. Add the applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to the skillet. Stir, cover, and simmer for about 30-35 minutes. Remove pork chops and keep warm.

In a small glass or bowl, combine the cornstarch and water and stir until smooth. Stir into the skillet, bring to a boil, and cook on low heat for an additional 2 minutes. Return the pork chops to the skillet and heat through. Serve immediately.

 

BAKED SWEET POTATOES WITH BUTTER AND BROWN SUGAR

fresh sweet potatoes or yams (enough for your family)
butter
brown sugar*


Preheat oven to 350 degrees.

Wash the sweet potatoes, and stick with the tines of a fork several times. Place on a baking sheet, and place in oven. Bake for 1 hour.

Set the oven to broil.

Cut a cross on the top of each sweet potato, and pinch the sides to push the potato insides to the surface (careful- it will be real hot!). Place a tablespoon of butter and a teaspoon of brown sugar on the top of each potato. Return to oven, and broil for several minutes, or until the brown sugar is carmelized, but not burned. Serve immediately.

*Sometimes we use a marshmallow instead of the brown sugar. Both are good! Even the kids will eat these despite the orange color because of the sweet topping!

 

 

DAY 2:  CHICKEN & LINGUINI STIR-FRY

CHICKEN & LINGUINI STIR-FRY

1 16 oz package fresh linguini

2 Tbsp. olive oil

2 cloves of garlic, finely minced

ginger to taste

1 pound chicken breast fillets, cut into strips

2 carrots, peeled, thinly sliced

2 cups broccoli florets

2 cups cauliflowerets

1 small red bell pepper, julienned

2 Tbsp. olive oil

4 cups fresh spinach

cup chopped green onions

1 cup red wine vinegar

cup soy sauce

2 Tbsp. olive oil

 

Cook the linguini using package directions and drain.  Heat 2 Tbsp. olive oil in a large skillet or wok over medium-high heat.  Add the garlic and ginger.  Saute for 1 minute.  Add the chicken strips.  Saute for 5 minutes.  Add the carrots, broccoli, cauliflower, and red pepper.  Saute for 5 minutes, adding the 2 Tbsp. olive oil 1 Tbsp. at a time as needed.

 

Add the spinach and green onions.  Saute for 2 minutes.  Remove to a large bowl.  Add the linguini to the bowl and mix well.  Combine the vinegar, soy sauce and 2 Tbsp. olive oil in the same skillet.  Simmer for 1 minute, stirring occasionally.  Add the vinegar sauce to the linguini mixture and toss to mix.

 

Serve with Italian bread.

 

 

DAY 3:  BAKED BROCCOLI AND TUNA WITH PARMESAN POTATOES (1)

BAKED BROCCOLI AND TUNA

1 (16 ounce) pkg. frozen chopped broccoli

1 (10 ounce) can of cream of mushroom soup

2/3 cup skim milk

1/3 cup lemon juice

2 (7 ounce) cans water-pack tuna

2 Tbsp. seasoned bread crumbs

 

Preheat the oven to 450 degrees.  Cook the broccoli using package directions for half the time indicated or until tender-crisp; drain.  Add the soup, milk, lemon juice and tuna; mix well.  Spoon into a 2 quart baking dish.  Sprinkle with the bread crumbs.  Bake until bubbly and golden brown.

 

PARMESAN POTATOES

4 baking potatoes

cup olive oil

1 Tbsp. minced garlic

1 Tsp. dried parsley

1 Tsp. dried oregano

salt and pepper to taste

cup parmesan cheese

 

wash and cut potatoes lengthwise like French fries, but thicker.  In a large storage bag, combine the oil, garlic, parsley, oregano, salt, pepper, and parmesan cheese.  Put the cut potatoes on a microwave safe plate and pre-cook for 15 minutes on high.

 

Preheat the oven to 350 degrees.  Add the potatoes to the bag and shake.  Spray a 9x13 baking dish with cooking spray.  Dump the mixed potatoes into the dish and put in the oven for about 50 minutes or until potatoes are golden brown.

 

DAY 4:  MOCK FILET MIGNON, LONG GRAIN AND WILD RICE, ASPARAGUS(2)

MOCK FILET MIGNON

1 1/4 pounds ground beef

1/2 cup grated carrots

1/2 onion, shredded

1/2 cup shredded Cheddar cheese

cup chopped green bell pepper

tsp. salt

1/4 tsp. pepper

tsp. garlic powder

2 Tbsp. Worcestershire sauce

3-4 slices bacon

 

Combine the ground beef with the remaining ingredients except bacon in a large bowl; mix well.  Shape into 10 thick patties.  Wrap a bacon slice around each patty; secure with a wooden pick.  Grill to the desired degree of doneness.

 

Cook a box of long grain and wild rice according to package directions.

 

ASPARAGUS

12 asparagus spears

2 Tbsp. butter

salt and pepper to taste

 

Put a small amount of water to cover the bottom of a microwave safe flat dish.  Add the asparagus, butter, and salt and pepper and microwave on high about 3 to 3 minutes.

 

 

 

DAY 5:  HOT SWISS AND HAM BUNS, CHIPS, AND FROZEN PEAS (1)

HOT SWISS AND HAM BUNS  (this makes 8 sandwiches)

8 hamburger buns or Kaiser rolls

6 Tbsp. butter or margarine

2 tsp. horseradish

2 tsp. mustard

cup chopped onion

1 Tbsp. poppy seeds, optional

1 pkg (8 oz) ham slices, 8 slices

1 pkg (8 oz.) swiss cheese slices, 8 slices

 

Preheat oven to 375 degrees.  Cut buns in half, if necessary.  Combine butter, horseradish, mustard, onion, and poppy seeds, if used.  Cover bottom halves of buns with half of butter spread.  Top with 1 slice of ham and 1 slice of cheese.  Cover top halves of buns with remaining butter spread.  Put sandwiches together.  Wrap each in foil.  Place on baking sheet.  Bake for 20 minutes or until cheese is melted and sandwiches are cooked through.

 

Serve these with frozen peas cooked according to pkg directions and your favorite potato chips.

 

 

DAY 6:  ROSEMARY CHICKEN, CREAMY WHITE RICE AND TOSSED SALAD (1)

ROSEMARY CHICKEN

4 chicken breast fillets

1 tsp. rosemary

1 (10 ounce) can cream of chicken soup

 

Preheat oven to 350 degrees.  Rinse the chicken and pat dry.  Cut into strips and place in a 2-quart baking dish.  Sprinkle with rosemary.  Pour the chicken soup over the chicken.  Bake for 30-40 minutes or until cooked through. 

 

CREAMY WHITE RICE

Cook 3 cups of Minute rice according to manufacturer directions except instead of using water, use the same amount of milk.  Once the milk is boiling, add the rice and a cup of parmesan cheese and pepper to taste.

 

Buy a bag of tossed salad or get the veggies and make your own.  Don’t forget the salad dressing.

 

 

DAY 7:  ROUND STEAK WITH DEVILLED GRAVY, NOODLES AND CORN (1)

ROUND STEAK WITH DEVILLED GRAVY

1 to 1 lbs. round steak

4 Tbsp. all-purpose flour

tsp. salt

tsp. pepper or 1/8 tsp. cayenne pepper

2 to 3 Tbsp. oil

cup ketchup

cup chili sauce, bottles

cup water or beef broth

1 Tsp. Worcestershire sauce

2 Tbsp. prepared mustard, any variety

Chopped parsley

 

Trim fat from edges of meat.  Cut into serving sized pieces.  Combine the flour, salt and pepper on a plate.  Coat the meat on both sides with the flour mixture.  In a large heavy skillet, heat 2 Tbsp. oil

Until very hot.  Brown steak on both sides, adding extra oil if needed.  Remove steak.  Stir in ketchup, chili sauce, water or beef broth.  Worcestershire sauce  and mustard.  Return meat to skillet.  Bring to a boil.  Lower to a simmer.  Cover.  Cook for hours.  Turn meat once during cooking, if desired.  Serve the meat with the devilled gravy.

 

NOODLES

Buy a bag of wide noodles and cook according to package direction.  Drain.  Add 3 Tbsp. butter, and cup parmesan cheese.

 

Serve with can or frozen corn cooked according to manufacturer’s directions.

 

 

DESSERT

TEXAS SHEET CAKE

1 c. water
3 sticks butter or margarine, divided
8 Tbsp. baking cocoa, divided
2 c. flour
2 c. sugar
1/2 tsp. salt
2 eggs, beaten
2 tsp. vanilla, divided
1/2 c. buttermilk
1 tsp. baking soda
4-5 Tbsp. milk
1 lb. powdered sugar

Preheat oven to 350 degrees.

In a large saucepan, bring the water, 2 sticks of margarine or butter, and 4 Tbsp. cocoa to a boil. Make sure the butter melts completely. Remove from heat. Add the flour, sugar, and salt. Beat with a wooden spoon until completely blended. Add the beaten eggs, 1 tsp. vanilla, buttermilk, and baking soda. Mix thoroughly.

Bake on a greased cookie sheet (make sure it's large enough) for 20-25 minutes.

While the cake is baking, make the icing. In a large saucepan, bring 1 stick of butter or margarine, the milk, and remaining cocoa to a boil over low heat. Remove from heat. Add the powdered sugar, and 1 tsp. vanilla. Mix to desired consistency. You may need to add more milk, but icing should be somewhat thin. Immediately pour the warm icing over the warm cake and spread. 

 

 

 

MEAT

4-6 pork chops
1 pound chicken breast fillets, cut into strips

2 (7 ounce) cans water-pack tuna

1 1/4 pounds ground beef

3-4 slices bacon

1 pkg (8 oz) ham slices, 8 slices

4 chicken breast fillets

1 to 1 lbs. round steak

 

DAIRY

butter
2/3 cup skim milk

cup parmesan cheese

1/2 cup shredded Cheddar cheese

2 Tbsp. butter

6 Tbsp. butter or margarine

1 pkg (8 oz.) swiss cheese slices, 8 slices

milk

1/4 cup parmesan cheese

cup parmesan cheese

3 Tbsp. butter

3 sticks butter or margarine, divided

2 eggs, beaten

1/2 c. buttermilk
4-5 Tbsp. milk

 

RICE/NOODLES/POTATOES

1 16 oz package fresh linguini

box of long grain and wild rice

Minute rice

box of wide noodles

 

FRESH VEGETABLES AND FRUITS

1/4 c. chopped onion

fresh sweet potatoes or yams (enough for your family)

2 cloves of garlic, finely minced

2 carrots, peeled, thinly sliced

2 cups broccoli florets

2 cups cauliflowerets

1 small red bell pepper, julienned

4 cups fresh spinach

cup chopped green onions

4 baking potatoes

1 Tbsp. minced garlic

1/2 cup grated carrots

1/2 onion, shredded

cup chopped green bell pepper

12 asparagus spears

cup chopped onion

bag of tossed salad or veggies to make your own

 

OTHER

1 1/2 c. chunky applesauce

Italian bread

1 (16 ounce) pkg. frozen chopped broccoli

1 (10 ounce) can of cream of mushroom soup
2 Tbsp. seasoned bread crumbs

8 hamburger buns or Kaiser rolls

2 tsp. horseradish

2 tsp. mustard

favorite potato chips

frozen peas

1 (10 ounce) can cream of chicken soup

salad dressing

cup chili sauce, bottles

cup water or beef broth

can or frozen corn

 

BAKING SUPPLIES THAT YOU NEED BUT MAY ALREADY HAVE

2 Tbsp. oil (not olive oil)

1 Tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. cornstarch
brown sugar*

2 Tbsp. olive oil

ginger to taste

2 Tbsp. olive oil

1 cup red wine vinegar

cup soy sauce

2 Tbsp. olive oil

1/3 cup lemon juice

cup olive oil

1 Tsp. dried parsley

1 Tsp. dried oregano

salt and pepper to taste

tsp. salt

1/4 tsp. pepper

tsp. garlic powder

2 Tbsp. Worcestershire sauce

1 Tbsp. poppy seeds, optional

1 tsp. rosemary

4 Tbsp. all-purpose flour

tsp. salt

tsp. pepper or 1/8 tsp. cayenne pepper

2 to 3 Tbsp. oil

cup ketchup

1 Tsp. Worcestershire sauce

2 Tbsp. prepared mustard, any variety

Chopped parsley

8 Tbsp. baking cocoa, divided
2 c. flour
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla, divided

1 tsp. baking soda
1 lb. powdered sugar

 

Remember to always check your fridge, pantry and freezer before going to the store.  There may be items you already have and don’t need.

 

Recipe Difficulty

 

Easy                (1)

Medium            (2)

Hard                (3)