Monday, June 10, 2013

Menu for week of June 10th


Tuesday:  Spicy Chicken with Beans (recipe below), Cornbread

Wednesday:  Pork Chops with Potatoes (recipe below), Green Bean Casserole, Layered Salad

Thursday:  Smoked Turkey Sausage, Baked Beans, leftover Layered Salad, Fresh Pineapple

Friday:  Chicken and Tater Casserole, Roasted Asparagus

Saturday:  Breakfast-Ham Quiche, Fruit, Crescent Rolls  Dinner-Chicken Tetrazzini, Spinach and Strawberry Salad

Sunday:  Crock Pot Chicken Fajitas, Tortillas, 

Pork Chops with Potatoes

4 – 5 medium potatoes, peeled and sliced
1 can cream of mushroom soup
1 medium onion, sliced
4 pork chops, browned

Place first 3 ingredients in a slightly greased baking dish. Arrange pork chops on top. Cover and bake at 325 degrees for 1 ½ - 2 hours. 4 servings.

Spicy Chicken with Beans

1 pound ground chicken
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 T oil
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
28 oz. can tomatoes, cut up
15 oz. can tomato sauce
4 pickled jalapeno peppers, seeded and chopped (optional)
15 oz. can black beans, rinsed and drained (can substitute red kidney beans)
15 oz. can great northern beans, rinsed and drained

 In large sauce pan cook chicken, onion, and garlic in hot oil over medium heat for 8-10 minutes or till chicken is no longer pink and onion is tender.  Drain off fat.  

Add cumin, salt and pepper; cook and stir for 1 minute more.  Stir in undrained tomatoes, tomato sauce, and if desired, jalapeno peppers.  Bring to boiling.  Reduce heat; cover and simmer for 20 minutes, stirring occasionally.  Add beans; heat through.  Serve topped with sour cream, cheddar cheese and if desired, sliced green onion.  4-6 servings

Thank you for stopping by.  Go to for many more yummy menu plans. 


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