Making up for last weekend.

Wow, were we ever busy. Sat: A pancake feed, a trip to the thrift store, a Jump-A-Thon at Zach's school, a lunch out, a support our local schools rally, a babysitter for Zach, and a very late night out for mom and dad. Sunday: waking up really early, big home made breakfast, setting up for a friend's birthday party, going to said party, staying for the after party, dragging a screaming child out of a party, and finally going home to make dinner..whew. I am so glad I have the week to relax before spring break! here is the fabu menu:

Sunday:
Baked BBQ chicken parts
coleslaw
baked beans

2 lbs chicken parts(we are using legs and thighs)
1 diced onion
salt and pepper
1 tsp minced garlic
1 bottle of your fav BBQ sauce

Place chicken in pan, sprinkle with salt and pepper, top with galic and onion and bottle of sauce. Bake at 375 for one hour or largest piece is cooked. Serve with stor bought coleslaw and canned baked beans heated.

Monday:
Teriaki beef and broccoli
ramen noodles

1 1/4 pound boneless beef top round or top sirloin steak, 1 inch thick
2 packages (3 oz size) Oriental-flavored instant ramen noodles, broken
1 1/2 teaspoon cornstarch dissolved in
1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm. Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry beef 1 to 2 minutes or until outside surface of beef is no longer pink. Serve over noodles.

Tuesday:
Breaded pork loin
mashed potatoes with gravy
steamed corn

pork:
1 lb. pork tenderloin, cut crosswise into 6 pieces
1/3 c. all-purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp. oil
Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with a mixture of the 1/3 cup flour, seasoned salt and pepper. Combine egg and milk. Dip cutlets into egg mixture, then into a mixture of crumbs and paprika. In a hot shortening for 2-3 minutes on each side. Serve with hot cooked mashed potatoes and cream gravy with corn.

Wednesday:
Breakfast for dinner

Canned low fat corned beef hash
scrambled eggs
toast
fruit salad

Thursday:
Ricotta and spinach stuffed chicken breasts

1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
2/3 cup part-skim ricotta cheese
1 tbsp. shredded fresh parmigiano-reggiano cheese
1 tsp. grated lemon rind
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 tsp. salt
2 garlic cloves, minced
4 skinless, boneless chicken breast halves
8 very thin slices prosciutto
cooking spray

Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes. Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned.
Bake in baking pan for 9 minutes or until chicken is done.

Friday:
Baked salmon and asparagus
brown rice

1 lb salmon cut into portions
2T balsamic vinegar
4T olive oil
1T minced garlic
1T fresh minced rosemary
1T fresh minced parsley
salt and pepper
4 oz crunbled feta cheese

Preheat oven to 400. Prepare asparagus, by snapping off ends. Place salmon and aspargus in pan. Putting aparagus in piles in between salmon. Salt and pepper both. In a bowl, whisk together vinegar, oil, garlic, rosemary and parsley. Pour over salmon and asparagus. Sprinkle with feta. Bake for 20 minutes or until fish flakes easily with a fork. Serve all with the drippings over rice.

Have a super great week. Evie