1. Macaroni and Cheese – Double the recipe for 1 to freeze and 1 to eat
2. San Francisco Chops
3. Buffalo Wings and Sweet Potato Fries
4. Pork Burritos
5. Chili
6. Basil Salmon
All Recipes in this Meal Plan
**Note: This week at Sunshine Foods pork is on sale as it is National Pork Month. I plan on stocking up on boneless chops and will be using them in my meal plans for the next few weeks.
Cub Foods has a BOGO deal for boneless skinless breasts, tenders or strips. If you don't like chicken wings replace them with boneless, skinless strips in the Buffalo Wing recipe. Although even with the BOGO they are still $3/lb. I don't like to pay more than $2/lb. for chicken breasts. If you check out Pocket Your Dollars - Cub Foods Coupon Matchups 10/3-10/9 You will find printables for $1 off chicken which will bring the price down to $2/lb.
Showing posts with label Fall Meal Plan 3. Show all posts
Showing posts with label Fall Meal Plan 3. Show all posts
Baked Macaroni and Cheese
Double the recipe and make 2 dishes – 1 to eat today and 1 to freeze for another meal.
Ingredients
1½ cups elbow macaroni
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ teaspoon salt (optional)
dash pepper
2 cups milk
¼ cup finely chopped onion
8 oz. American (REAL CHEESE not “cheese product” like Kraft singles) or Cheddar cheese, cubed
Directions
Cook macaroni in boiling water 2 minutes less than recommended cooking time; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk; cook and stir till thick and bubbly. Add onion and cheese cubes; stir until melted. Mix cheese sauce with macaroni. Turn into 1 ½ quart casserole dish.
Bake at 350° for 35 to 40 minutes, or until heated through.
To Freeze: Do not bake. Either pour the noodle/cheese mixture into a freezer bag or place it into a disposable aluminum pan and cover tightly with foil. Date, Label, and add baking instructions (VERY IMPORTANT). Use within 2 months.
When ready to use. Thaw completely in refrigerator overnight (if in a freezer bag place in casserole dish) and bake as directed above.
Ingredients
1½ cups elbow macaroni
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ teaspoon salt (optional)
dash pepper
2 cups milk
¼ cup finely chopped onion
8 oz. American (REAL CHEESE not “cheese product” like Kraft singles) or Cheddar cheese, cubed
Directions
Cook macaroni in boiling water 2 minutes less than recommended cooking time; drain. In saucepan, melt butter; blend in flour, salt and pepper. Add milk; cook and stir till thick and bubbly. Add onion and cheese cubes; stir until melted. Mix cheese sauce with macaroni. Turn into 1 ½ quart casserole dish.
Bake at 350° for 35 to 40 minutes, or until heated through.
To Freeze: Do not bake. Either pour the noodle/cheese mixture into a freezer bag or place it into a disposable aluminum pan and cover tightly with foil. Date, Label, and add baking instructions (VERY IMPORTANT). Use within 2 months.
When ready to use. Thaw completely in refrigerator overnight (if in a freezer bag place in casserole dish) and bake as directed above.
San Francisco Chops
Ingredients
• 4 boneless center cut pork chops; ½ - ¾ inch thick
• 1 tablespoon oil
• 1 clove garlic, minced
For Sauce:
• 2 teaspoons oil
• 4 tablespoons dry sherry or broth
• 4 tablespoons soy sauce
• 2 tablespoons brown sugar
• ¼ teaspoon crushed red pepper
For thickening:
• 2 teaspoons cornstarch
• 2 tablespoons water
To serve:
• Egg noodles
Directions
1. In a small bowl combine sauce ingredients: 2 tsp. oil, sherry, soy sauce, brown sugar, and red pepper. Set aside.
2. Trim fat off pork chops; heat 1 tablespoon oil in skillet and brown pork chops on both sides.
3. Add garlic and sauté for 1 minute being careful not to burn it, add to chops.
4. Pour sauce over chops
5. Cover tightly.
6. Simmer 30 to 35 minutes. Turn chops over once halfway through cooking.
7. Check occasionally if sauce is cooking down to much add 1 to 2 tablespoons water.
8. Remove chops to platter.
9. Dissolve cornstarch in water and stir into the sauce in the skillet.
10. Cook until thickened, about 3-5 minutes.
11. Pour over chops and serve over egg noodles.
These go well with any green vegetable and fresh fruit.
• 4 boneless center cut pork chops; ½ - ¾ inch thick
• 1 tablespoon oil
• 1 clove garlic, minced
For Sauce:
• 2 teaspoons oil
• 4 tablespoons dry sherry or broth
• 4 tablespoons soy sauce
• 2 tablespoons brown sugar
• ¼ teaspoon crushed red pepper
For thickening:
• 2 teaspoons cornstarch
• 2 tablespoons water
To serve:
• Egg noodles
Directions
1. In a small bowl combine sauce ingredients: 2 tsp. oil, sherry, soy sauce, brown sugar, and red pepper. Set aside.
2. Trim fat off pork chops; heat 1 tablespoon oil in skillet and brown pork chops on both sides.
3. Add garlic and sauté for 1 minute being careful not to burn it, add to chops.
4. Pour sauce over chops
5. Cover tightly.
6. Simmer 30 to 35 minutes. Turn chops over once halfway through cooking.
7. Check occasionally if sauce is cooking down to much add 1 to 2 tablespoons water.
8. Remove chops to platter.
9. Dissolve cornstarch in water and stir into the sauce in the skillet.
10. Cook until thickened, about 3-5 minutes.
11. Pour over chops and serve over egg noodles.
These go well with any green vegetable and fresh fruit.
Buffalo Wings and Sweet Potato Fries
Another meal to go with a football game!
5-6 lbs chicken wings
½ cup Frank’s Red Hot sauce
⅓ cup butter
Directions
1. Preheat oven to 425
2. Wash sweet potatoes, peel, and cut in wedges.
4. Cut the tips off the wings and discard. Cut the wing in half at the joint.
6. Place both pans in oven and bake for 1 hour.
7. In a small bowl melt ⅓ cup butter and add ½ cup Frank's Red Hot sauce. Remove wings from oven and dip in sauce. Return to pan. Turn oven on to broil, move the sweet potato fries to the top rack and broil for about 5 minutes stay close and be careful not to burn the potatoes.
8. Remove from oven and serve with ranch or bleu cheese dressing, and celery.
⅓ cup butter
Sweet Potato Fries Ingredients
2 lbs fresh sweet potatoes
Olive oil
Hungarian paprika
Sea salt and black pepper to season
Directions
1. Preheat oven to 425
°
2. Wash sweet potatoes, peel, and cut in wedges. 
3. Lay on a pan in a single layer, drizzle with olive oil and season generously with paprika, pepper, and sea salt.
4. Cut the tips off the wings and discard. Cut the wing in half at the joint.6. Place both pans in oven and bake for 1 hour.
7. In a small bowl melt ⅓ cup butter and add ½ cup Frank's Red Hot sauce. Remove wings from oven and dip in sauce. Return to pan. Turn oven on to broil, move the sweet potato fries to the top rack and broil for about 5 minutes stay close and be careful not to burn the potatoes.
8. Remove from oven and serve with ranch or bleu cheese dressing, and celery.Serves 6
Don't like wings? No problem! Try this recipe for Boneless "Wings":
Ingredients
1 lb. boneless, skinless chicken breast cut in ½ inch strips
½ cup Frank’s Red Hot sauce
⅛ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon black pepper
Directions
Mix the cut up chicken and all ingredients in a large sealable bag and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat a grill or broiler. Remove the chicken from the bag and cook for 3 to 4 minutes a side until lightly browned and cooked through.
Don't like wings? No problem! Try this recipe for Boneless "Wings":
Ingredients
1 lb. boneless, skinless chicken breast cut in ½ inch strips
½ cup Frank’s Red Hot sauce
⅛ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon black pepper
Directions
Mix the cut up chicken and all ingredients in a large sealable bag and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat a grill or broiler. Remove the chicken from the bag and cook for 3 to 4 minutes a side until lightly browned and cooked through.
Pork Burritos
Ingredients
1 boneless pork shoulder roast (3 to 4 pounds)
1 can (14½ oz) diced tomatoes with mild green chilies (like Ro-Tel), undrained
¼ cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Sliced avocado and sour cream, optional
Directions
• Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
• Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up. Yield: 10 burritos.
Pork Burritos Recipe at www.tasteofhome.com
1 boneless pork shoulder roast (3 to 4 pounds)
1 can (14½ oz) diced tomatoes with mild green chilies (like Ro-Tel), undrained
¼ cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Sliced avocado and sour cream, optional
Directions
• Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
• Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up. Yield: 10 burritos.
Pork Burritos Recipe at www.tasteofhome.com
Chili
Sorry, I am not giving out our chili recipe it is a family recipe. It was developed by my dad and is the only secret recipe I have! I am sure a google search will have you inundated with many wonderful chili recipes.
Basil Salmon
Ingredients
1½ cups fresh basil leaves
3 tablespoons plus 2 teaspoons olive oil
1½ teaspoons minced garlic
¾ teaspoon pepper
½ teaspoon lemon juice
¼ teaspoon salt
1 tablespoon plus 4 teaspoons shredded Parmesan cheese, divided
4 salmon fillets (6 oz. each)
Directions
• Preheat oven to 400°
• Combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped.
• Place the salmon in a greased 9x13 inch baking dish. Spread 2 tablespoons of the basil mixture over fillets. (Cover and refrigerate remaining mixture for another use.)
• Bake, uncovered, 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer until cheese is melted. Serves 4.
Basil Salmon Recipe at www.tasteofhome.com
1½ cups fresh basil leaves
3 tablespoons plus 2 teaspoons olive oil
1½ teaspoons minced garlic
¾ teaspoon pepper
½ teaspoon lemon juice
¼ teaspoon salt
1 tablespoon plus 4 teaspoons shredded Parmesan cheese, divided
4 salmon fillets (6 oz. each)
Directions
• Preheat oven to 400°
• Combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped.
• Place the salmon in a greased 9x13 inch baking dish. Spread 2 tablespoons of the basil mixture over fillets. (Cover and refrigerate remaining mixture for another use.)
• Bake, uncovered, 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer until cheese is melted. Serves 4.
Basil Salmon Recipe at www.tasteofhome.com
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