Monday Menu Plan

Monday Menu Plan
Monday, October 19 - Sunday, October 25

October 19: Quick Bacon Pasta
October 20: chili Macaroni and cheese
October 21: Beef Fried Rice
October 22: hash brown casserole
October 23: Chicken and Corn Chili
October 24: Sweet Orange Pork
October 25: Pizza

October 19: Quick Bacon Pasta

1/2 pack bacon
2 cups Any Dry Pasta like Macaroni
1/4 cup Parmesan cheese (I'll use cheddar as it is what I have on hand)
Olive oil
Butter (I'll probably just use oil and some of the grease from the bacon)
1 cup Milk
1 cup Chicken Stock
1 Onion
Salt / pepper — to taste

Get a large pot of water going on the stove. Meanwhile, cut up the bacon into bite sized pieces. Fry the bacon in a skillet at low heat until extra crispy, remove to a paper lined plate and blot the oil. Set that aside for now, in the oven if you want. Taking it out of the pan and then adding it back only at the very end keeps the bacon more crispy. If you don’t care about that, you can leave the bacon in the pan and continue.

Drain off all but 1 tbsp or so of fat. Add 1/2 tbsp of olive oil. Add onion and brown. Turn up heat to high and deglaze the pan with chicken stock and milk, scraping it well. Reduce heat and simmer mixture for 5-10 minutes. You want it to thicken a bit. (I added a little cornstarch) Watch out for the mixture foaming over though. You might need to add a bit of water and reduce heat.

When water boils, salt it and add macaroni. Cook till al dente then drain (don’t rinse or sauce won’t stick to pasta). Add pasta to skillet and toss well. Add parm cheese. Cook for about 1-2 minutes more. Off heat add salt and pepper to taste. Add the reserved bacon, mix and serve.

October 20: chili Macaroni and cheese
2 box of macaroni and cheese
2 can of chili
prepare a box of macaroni and cheese and heat a can of chili. Then serve the chili scooped over the macaroni.

October 21: Beef Fried Rice
Ingredients:
3 eggs
Dash pepper
3 tablespoons vegetable oil
1 pound ground beef, cooked and drained
2 cups cooked long-grain rice
2 small onions, chopped
3 tablespoons soy sauce
1 teaspoon sugar
Directions:
1. In a bowl, beat eggs and pepper. In a skillet, heat oil. Add eggs. Cook until partially set. Lift the edges, letting the uncooked egg flow underneath. When eggs are completely set but still moist, remove from skillet. Cut into strips; return to pan. Add remaining ingredients; mix well. Gently cook and stir for 5 minutes or until heated through.

October 22: hash brown casserole
1 pkg hash browns
2 cans cream soup
cans of
chicken
1 cup grated cheese

cook chicken, combine with rest of ingredients

except cheese. Bake at 350 degrees for 30 minutes. put cheese on top, cook for 5 - 10 minutes more.

October 23: Chicken and Corn Chili
INGREDIENTS

* 4 skinless, boneless chicken breast halves (or about 8 chicken thighs)
* 1 (16 ounce) jar salsa
* 2 teaspoons garlic powder
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* salt to taste
* ground black pepper to taste
* 1 (11 ounce) can corn
* 1 (15 ounce) can pinto beans (or black beans)

DIRECTIONS

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

October 24: Sweet Orange Pork
Ingredients:
5 pounds pork chops
1/2 cup orange marmalade
2 cups orange juice, or as needed
3/4 cup dried cranberries

Directions:
1. Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
2. Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.

October 25: Package made pizza
Pizza crust
pizza meat
pizza sauce
pineapple