Menu Plan Monday #2

Well, first Menu Plan was a HUGE success. I was creative and tried new recipes I hadn't tried before because I never had the stuff on hand. Now with doing a menu and then grocery shopping I can plan my groceries to try new things. I asked Prince Charming what he thought and he said, "Heck, I am getting a Gourmet meal every night! I am loving it!" Well that is an exageration but I have noticed that several of the new items were a BIG BIG hit with him and princess has eaten the same dinner as us every day this week! For the record, the Parmesan Pork Tenderloin and the Chicken Cordon Bleu were huge hits! Princess has asked for the pork several time since!

So here is my menu for this week.

Sunday - Chicken I'm Not Afraid-O

Monday - Cowboy Hash
Tuesday - Pirates' Pork Chops
Wednesday - Easy Chicken Pie
Thursday - Simple Time Pork Chops
Friday - Davy's Gravy
Saturday - Grilled Ginger-Peanut Pork Tenderloin

Recipes:

Chicken I'm Not Afraid-O

Low fat low calorie chicken alfredo

Ingredients Cooked boneless, skinless chicken breast that has been cut to your personal preference.
1 can of lowfat, evaporated milk
½ cup of fat free Parmesan cheese
1 Tablespoon of the liquid no calorie butter spray
One small jar of the mushrooms
1/8 of a teaspoon of the minced garlic
Salt and pepper to taste.
2 Tablespoons of cornstarch
1 small package of cooked fettuccine
InstructionsOver low heat, add the butter spray to a non-stick saucepan. Add the evaporated milk and Parmesan cheese and heat until warm. Add the drained mushrooms and garlic. Place the cornstarch into a bowl and add about a Tablespoon of cool tap water. The mixture will be very hard to stir when you begin, but suddenly it will 'free' up and liquefy. Add more water if you need to, but add it sparingly. At this point, the mixture in the saucepan should be nice and hot but not boiling. Add the cornstarch mixture a bit at a time. The sauce will begin to thicken. If you like your sauce thin, add only a bit of the cornstarch mixture. If you like it thick, make more and add. Add this ingredient cautiously because the sauce will thicken as it heats and after it is removed from the heat, it will again thicken as it cools. Finally, add the salt, pepper and chicken, then pour over noodles. (Makes 4 servings)


Cowboy Hash

Ingredients

1 lb ground beef
1 1/2 cans ranch beans
1 1/2 cans corn

Instructions

Brown beef and drain. Add ranch beans and corn and simmer for 7-10 minutes. Serve over hot rice if desired. (Makes 6)

Pirates' Pork Chops

Prep Time: 10 Minutes
Cook Time: 40 Minutes

Ready In: 50 Minutes
Yields: 4 servings

INGREDIENTS:
1 tablespoon vegetable oil
4 (3/4 inch) thick pork chops
1 (15 ounce) can pineapple
chunks with juice
1/4 cup golden syrup
1/4 cup ketchup
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons raisins

DIRECTIONS:
1. Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side. Pour in the liquid from the pineapple chunks, saving pineapple for later. Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
2. When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.


Easy Chicken Pie

Ingredients
5 eggs, boiled
4 chicken breasts, boiled and cut up
1 can cream mushroom soup
1 cup chicken broth
1 cup self rising flour
1 cup milk
1 stick margarine, melted

Instructions

Preheat oven to 350. Boil eggs and chicken, set aside. Mix soup and broth in bottom of casserole dish and stir well. Add chicken. Slice eggs over top of chicken. Mix flour, milk and margarine well together and pour over chicken. Bake at 350 for 45 minutes or until crust is brown. (Makes 4-6 servings)

Simple Time Pork Chops

Prep Time: 10 Minutes
Cook Time: 35 Minutes

Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS:
4 boneless pork chops
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dried parsley

4 teaspoons butter, softened
4 teaspoons mayonnaise
1 cup shredded sharp Cheddar cheese

DIRECTIONS:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each pork chop.
3. Bake 35 minutes in preheated oven, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

Davy's Gravy

Prep Time: 10 Minutes
Cook Time: 20 Minutes

Ready In: 30 Minutes
Yields: 4 servings

INGREDIENTS:
1 pound ground beef
1 onion, chopped
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) can canned mushrooms
1 tablespoon soy sauce
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 tablespoon white sugar
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1 pinch cayenne pepper
1 pinch dried oregano
salt to taste
1 teaspoon cornstarch
1 cup water

DIRECTIONS:
1. In a large skillet over medium high heat, combine the ground beef and the onion and saute for 10 minutes, or until the meat is browned and the onion is tender.
2. In a large pot over high heat, combine the soups, mushrooms, soy sauce, steak sauce, Worcestershire sauce, vinegar, lemon juice, sugar, curry powder to taste, garlic powder, cayenne pepper and oregano and season with salt to taste.
3. Bring to a slow boil, stirring often to prevent burning. When hot, add the meat and onion mixture.
4. In a separate small bowl, combine the cornstarch and water, stirring until cornstarch is dissolved, and add slowly to the sauce, stirring well. (Note: This will thicken the sauce so only do this if you feel it's necessary.)

Grilled Ginger-Peanut Pork Tenderloin

Prep Time: 15 Minutes
Cook Time: 15 Minutes

Ready In: 8 Hours 30 Minutes
Yields: 6 servings

INGREDIENTS:
2 (16 ounce) pork tenderloins, trimmed of fat
3 tablespoons soy sauce
1 1/2 teaspoons sugar or sugar substitute
1 tablespoon sesame oil
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon curry powder
1 tablespoon minced fresh ginger
1/2 teaspoon salt
DIRECTIONS:
1. Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
2. Preheat an outdoor grill for high heat.
3. Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.