Oh the woes...

I won't go into detail, but it involves visiting in-laws and husband troubles...I bet you are hungry for some menus..here is a two week one to keep you busy. Toodles

Monday:
Baked Tilapia
rice
steamed asparagus

1 small lemon
4 tablespoons butter, softened
1 tablespoon fresh chopped parsley
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped green onions, with tops
4 tilapia fillets, about 6 ounces each, about 1 1/2 pounds total

Preheat oven to 400°. Zest lemon and squeeze 1 tablespoon of juice. In a small bowl, combine the peel and juice with the softened butter, parsley, salt, pepper, and green onions.
Butter a baking dish. Place fillets in baking dish. Top fillets with the butter mixture. Bake fillets for 15 minutes, or until fish flakes easily with a fork.

Tuesday:
Breaded pork tenderloin
mashed potatoes
steamed broccoli

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. Cook in hot oil for 2-3 minutes on each side.


Wednesday:
Black beans with red peppers and coconut rice

2 tablespoons oil
1 cup chopped onion
1 tablespoon minced garlic
1 large red bell pepper sliced
1/4 tsp ground cumin
1/4 tsp salt and pepper
1/4 tsp dried thyme
1 cup coconut milk
1 box frozen spinach
1 can black beans

Cook rice replacing 1 cup of water with 1 cup of coconut milk. Meanwhile saute onions and garlic in oil, 2-3 minutes, then adding red peppers and eventually spinach. Add black beans with liquid and all spices cook for 5 more minutes. Serve over rice.

Thursday:
Homemade pizza
raw veggies

Friday:
Pork Steak
rosemary potatoes
garlic sauteed spinach

Salt and pepper 2lbs pork steaks broil on each side 5-7 minutes or until done.

Slice 2 lbs potatoes, place 2T oil or bacon drippings in non-stick skillet. Layer in potatoes, salt and pepper and 1T fresh minced rosemary. Cook covered on medium heat for 10 minutes, turn and cook for an additional 5-7 minutes or until done.

Wash and prepare one large bunch spinach, saute in 1tsp oil with one minced garlic clove until soft and cooked.

Saturday:
Smoked Beef Brisket(this is a husband job meal)
roasted potato salad

1 cup red wine vinegar
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup brown sugar
4 cloves garlic, minced
2 tablespoons paprika
1 tablespoon kosher salt
2 teaspoons black pepper

Combine ingredients and marinate brisket overnight. Remove, and discard marinade. Place on smoker and cook for 7-9 hours at about 160-190.

salad:
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
3/4 cup chopped green onion
1 pound bacon cooked
2 hard boiled eggs diced
5 pounds unpeeled red potatoes

Bring a large pot of lightly salted water to a boil. Add cut up potatoes and cook for about 12 minutes or until cooked. Remove and let cool.
In a small bowl, stir together the ranch dressing mix, mayonnaise, eggs, sour cream and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute.

Sunday:
Italian roasted chicken
garlic bread
salad

1 1/2 tsp. rosemary leaves
1 tbsp. parsley flakes
1/2 c. sherry
1/2 c. water
1 small jar sun dried tomatoes(packed in oil)
Salt and pepper to taste
1 pkg. whole chicken cut into parts (leg, thighs, breast and wings)

Wash chicken pieces thoroughly and remove skin.
In food processor combine all ingredients. Place chicken into a baking dish. Pour over chicken. Bake at 400 degrees for 10-15 minutes then lower oven to 350 degrees for 1 hour. Turn once and baste with juices often. Turn chicken pieces right side up to brown.

Monday:
sesame veggies and rice

1 1/2 cups vegetable broth
3/4 cup uncooked long-grain white rice
1 tablespoon butter
1 tablespoon toasted sesame seeds
2 tablespoons peanut oil
1/2 pound fresh asparagus, trimmed and cut up
1 large red bell pepper, cut up
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

In a saucepan combine broth, rice and butter. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.


Tuesday:
Crock pot beef Stroganoff

1 1/2 pounds round steak, cut into thin strips
1 teaspoon salt
1/8 teaspoon pepper
1 large onion, sliced
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1 tablespoon ketchup
2 tablespoon dry white wine
4 to 8 ounces fresh sliced mushrooms, lightly sauteed in butter
1/3 cup flour
1 cup sour cream
hot cooked egg noodles

Sprinkle steak strips with salt and pepper; place in the bottom of crock pot with the sliced onion. Mix garlic powder, Worcestershire sauce, bouillon and ketchup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn to high and add sauteed mushrooms. Dissolve flour in a small amount of cold water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn slow cooker off. Serve over noodles.

Wednesday:
Shredded pork tacos
Spanish rice(mix)

pork tenderloin (2 lb), cut into 1-inch pieces
2 teaspoon vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 large can tomato sauce(16 oz)
2 small cans chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon pepper
tortillas, warmed
Shredded lettuce and chopped tomato, optional

In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender.
Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.

Thursday:
Chicken with wine and mushrooms
steamed green beans
rice

1/2 tsp salt
1/4 ground pepper
4 boneless skinless chicken breasts
1/4 cup AP flour
2 Tbsp olive oil
1/2 lb sliced mushrooms
1/2 cup chopped onion
1/2 cup dry white wine
1 cup chicken broth
1/4 tsp dried thyme or 1T fresh
1 tsp cornstarch mixed with 1T water

Salt and pepper chicken then dredge in flour. Heat oil to high, place chicken in pan and reduce to medium. Cook for about 4 minutes on each side. Remove and keep warm. Cook mushrooms and onion for 5 minutes De glaze pan, by adding wine, cook for 3 minutes until liquid is reduced. Add broth, thyme and boil for about 5 minutes, add cornstarch until thickened about 1 minute.

Friday:
Spinach and cheese ravioli
salad

Use prepared raviolis, heat and top with sauce.


have a good one!