October 18, 2010

Menu Plan

Ahh…a successful cooking week.  And, by successful I mean that 1) I actually made enough recipes to bother sharing and 2) we ate in more than we ate out (just barely, but it counts).

I don’t know about everyone else,  but the minute things get at all hectic I throw up my hands and refuse to cook.  Now, I know that could keep in a few simple things for us to eat in a pinch or that a ten minute trip to the store would have us eating something that could be prepared easily and quickly, but I get to the point where I feel  something has to give and it’s usually dinner.

And that’s why…

Monday

We ate out

Tuesday

We ate out

But things get better on

Wednesday

Crock Pot Vegetable and Ham Risotto

In a skillet, warm one tbsp of oil.  Sautee 1 chopped onion and 3 to 4 cloves of garlic (minced, diced or pressed).  When the onions and garlic are soft, add in 3/4 of uncooked risotto.  Cook until risotto is brown.

In a crock pot, add two cups of diced ham, 1 cup of chicken broth, 1 cup of white wine, 8oz of chopped mushroms and the rice mixture.  Cook on high for  one hour and forty five minutes.

Add to crockpot 1 bunch of asparagus (chopped into bite sized pices) and one bag of previously frozen (aka thawed) peas.  Cook for 15 minutes until asparagus is crisp tender.

Garnish with shredded asagio cheese.  Serves 5

I will note that everyone liked this.  And I liked that it was a one pot meal and was full of veggies.

Thurday

Vegetable Baked Nachoes

Preheat oven to 350

Mix together one can of refried beans (we used vegetarian) and 1/2 c of salsa

In a skillet, warm 1 tbsp of olive oil.  Add to it 1/2 a red onion, diced and 1 medium zucchini, aslo diced.  Cook until the veggies are crisp tender.  Add in two to three cloves of garlic (minced, diced or pressed), 1 cup of thawed corn and 2 tbsp of taco seasoning and 1/4 water.  Cook until water is gone.

In a 13×9 pan, layer five ounces of tortilla chips (we used baked chips).  Cover evenly with beans.  Cover with vegetable mixture.  Top with one cup of cheese (we used 2%).  Bake for 15 to 20 minutes or until cheese is melty.

Serves 4 to 6.

Another one that got rave reviews from the fam and had a load of veggies in it.

Friday

Pizza night (and I don’t to hear about how we ate out Monday and Tuesday!)

Saturday

Okay, so Saturday I did it up right.  This is a crappy picture of one of the most delicious main dishes I think I’ve ever made.  Caramel Apple Pork Chops.

It doesn’t have 4.5 stars and thousands of reviews at All Recipes for nothin’.  It’s THAT good.  I remembered from the last time I made it that we would have liked more caramel apples, so I doubled the sauce.  I think I licked my plate.

We paired it with hash brown casserole.  I halved the entire recipe and used light cheese, light sour cream and healthy request cream of chicken soup.  I also used potatoes o’brein instead of regular old frozen hash browns.

I think everyone licked their plates,actually.  It’s just THAT good.  Trust me.

Sunday

Greek chicken

Mashed celeric.

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Jamie

COMMENTS

2 thoughts on “Menu Plan

    Author’s gravatar

    Ooohhh! Those pork chops look so yummy!
    I’m looking forward to giving that one a try :-)

      Author’s gravatar

      THey are really REALLY good and super easy. I hope you like them.

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