Monday, May 3, 2010

Menu Plan Monday

Recipes are below!!

Sunday: Wild Rice Casserole

Monday: Peach Covered PorkChops

Tuesday: Healthy Carbonara

Wednesday: Crockpot Goulash

Thursday: Stuffed Cabbage Rolls

Friday: Leftover Night

Saturday: Avocado Chicken

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!


Wild Rice Casserole as referenced from Finding Joy In My Kitchen

Peach Covered PorkChops
2 lb pork chops (I use the no-bone kind)
1 large can sliced peaches in juice
2 tablespoons brown sugar
1 teaspoon cinnamon

Place chops in the bottom of the cooker, mix together the peaches in juice, brown sugar and cinnamon. Pour overtop of chops, cook on low 6-8 hours.

Healthy Carbonara
9 oz. fettucine
1 c. frozen peas
3 slices bacon, cooked and crumbled
1 small onion, chopped
3 garlic cloves, minced
1/2 teaspoon thyme
1/2 cup fat free half and half
1/2 cup shredded parmesean cheese

Cook pasta in unsalted water, add peas in 3 minutes before pasta should be done. Drain and save 3/4 c. of the pasta water. Cook the onion, garlic and thyme in 2 tablespoons reserved bacon drippings. Stir in pasta, peas, reserved liquid, and half and half. Put crumbled bacon on top and toss with cheese.

Crockpot Goulash
1 lb. stew meat
3 c. marinara sauce
1 c. diced onion
1 c. sliced mushrooms
2 c. elbow macaroni

Place everything except the mac in the crockpot, stir and cook on low for 6-8 hours. Cook macaroni and add to the crockpot when ready to serve.

Stuffed Cabbage Rolls
1 lb. ground beef
1 c. cooked brown rice
1 egg
1, 26 oz can, spaghetti sauce
1.5 TB vegetable oil
Garlic powder, onion powder, salt, pepper, to taste
1/4 c. water
1 head of cabbage

Peel cabbage leaves carefully to keep them intact and place into a pot of boiling water to soften them, about 5 minutes. Mix together meat, rice, seasonings and 1/2 c. spaghetti sauce. When the cabbage is softened, fill with the meat mixture and wrap like a burrito. Repeat until you're out of cabbage and meat. Place oil and 1/2 c. of spaghetti sauce in the bottom of a dutch oven pot, top with cabbage rolls and remaining sauce and finally the 1/4 c. water. Simmer over medium low for about an hour.

Avocado Chicken
2 lbs. chicken breast
Cheese of choice

I brown the chicken breast, once cooked through, I top with sliced avocado and grated or sliced cheese of choice- I like pepperjack!, and broil for a few minutes just to warm the avocado and melt the cheese!


Becca May 3, 2010 at 10:55 PM  

I have never tried avocado with chicken..interesting!

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