Menu Plan Monday

My Menu is tentative as my best friend is here and we are sure to change our minds at some point. So here is my plan so far as I know today:

1. Sunday: BBQ Pork Chops
2. Monday: 6th Anniversary Dinner
3. Tuesday: Macaroni and Cheese Casserole
4. Wednesday: Chicken Cordon Bleu
5. Thursday: Simple Time Pork Chops
6. Friday: Parmesan Pork Tenderloin
7. Saturday: Sausage Casserole

Chicken Cordon Bleu (Crock-pot recipe)
Easy crock pot recipe the whole family will love!

Ingredients
6 boneless, skinless chicken breasts
6 slices Swiss cheese
1/4 c. Parmesan cheese
1 tsp. pepper
1 can cream of chicken soup
1 chicken bouillon cube
6 slices ham
1/4 c. flour
1/2 tsp. salt
1/4 c. oil
1/2 c. water

Instructions
Flatten chicken to 1/8 inch thick. Place ham and cheese on each breast. Roll up chicken and secure with a toothpick. Combine flour and seasonings. Use this mixture to coat chicken. In skillet, brown chicken in oil. Place chicken in slow cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 4 to 5 hours. (Makes 4 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 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).


Parmesan Pork Tenderloin
Yields: 4 servings
"Use seasoned bread crumbs to add more kick to this dish. Serve these breaded pork medallions with tortellini and sauteed summer squash."

INGREDIENTS:
1 pound pork tenderloin
3 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons vegetable oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash, thinly sliced

DIRECTIONS:
1. Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove and keep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.

Sausage Casserole
Yields: 5 servings
"A great casserole for those cool autumn evenings. Just add a salad and bread."
INGREDIENTS:
5 potatoes, sliced
1 onion, sliced
1 (15 ounce) can whole kernel corn, undrained
1 (14.5 ounce) can diced tomatoes
1 pound pork sausage, sliced
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potato slices in the bottom of a lightly greased 9x13 inch baking dish. Add onion slices, corn with liquids and tomatoes with liquids. Top with sausage slices and season with salt and pepper to taste. Bake in the preheated oven for about 1 hour or until pork is cooked through