Married, with Children

Good Morning,

Surpriseingly we did not have a lot of leftovers from last week. We had dinner at my mom’s and I have two college age brothers. Needless to say they ate most of the leftovers, and if they didn’t eat it, it went back to school with them. So my menu this week as no leftovers in it, oh well.

Week 4: Meal 1
Tacos
1 lb. ground beef, browned and drained
1 package taco seasoning
1-2 tomatoes, diced
1-cup cheddar cheese, shredded
8 Taco shells or flour tortillas

Mix the ground beef with the taco seasoning according to package directions. Spoon into taco shells or onto tortillas, and top with lettuce, tomato, and cheese as desired.

(Serves 4-6)

Re-fried Beans
Heat on stove according to package directions

Mexican Corn
Heat on stove or in microwave according to package directions.

Week 4: Meal 2
Creamy Pork Chops
4 Pork Chips
Dash salt and pepper
2 Tbsp. margarine
½ cup water
1 carrot peeled and shredded
1 Tbsp. parsley
4 tsp. flour
½ tsp. basil
½ tsp. thyme
½ tsp. oregano
½ tsp. beef bouillon granules
1 1/3 cup rice milk
4 Tbsp. water

In a large skillet over medium heat, cook seasoned pork chops in butter on one side for about 10 minutes. When you turn the pork chops, add the shredded carrot and the ½ cup water. Cove and cook an additional 10 minutes. Turn and continue cooking (adding water if necessary) until pork chips are no longer pink inside. Remove pork chips and keep warm. Stir the seasoning into the drippings and then add the milk all at once. Cook and stir until thickened and bubbly. Then stir in the 4 Tbsp. water. Serve this as the gravy for the pork chops and potatoes.

(Serves 4)

Mashed Potatoes
4 large potatoes, peeled and cubed
½ cup chicken stock

Cook potatoes in boiling slightly salted water for 15 to 20 minutes, or until fork tender. Drain off the water. Use an electric mixer or potato masher to whip potatoes smooth. Then add the chicken stock and mix until you reach the desired consistency.

Green Beans
Steam Green Beans on stove-top until done.

Week 4: Meal 3
Chicken Teriyaki over Rice
4-6 chicken Breasts
½ cup brown sugar
½ cup Worcestershire sauce
2 Tbsp. canola oil
2 Tbsp. cider vinegar
2 Tbsp. orange juice (or pineapple juice)
1 Tbsp. cold water
1 Tbsp. cornstarch
1 Tbsp. garlic powder
1 Tbsp. Ginger
Dash of pepper

Combine the brown sugar, Worcestershire sauce, oil, vinegar, orange juice and spices; mix with a wire whisk. Stir together the cornstarch and cold water, and add to the sauce mixture. Spray an 8 ½ x 11 baking pan with nonstick spray, then pour the sauce mixture into it. Lay the chicken breasts in the sauce turning them over to coat well. Cover tightly with foil, and bake at 375 for one hour, turning the chicken breasts again once or twice during cooking. Serve the extra sauce over the rice.

(Serves 4-6)

Brown Rice
1-cup brown rice
2-½ cups water

Cook Rice according to package directions.

Grilled Pineapple Slices
1 can sliced pineapple (or slice up fresh Pineapple)
1tsp. honey
3Tbsp. butter, melted
Dash of salt.

Mix together the honey, melted butter, and salt, and marinate the pineapple slices in this mixture for 30 minutes, or longer. Place them on a lightly oiled grill over high heat, for a few minutes on each side, until heated through.

(Serves 4)

Week 4: Meal 4
Chicken and Dumplings
2 Carrots, peeled and sliced
2 Celery stalks, washed and sliced
4 Cans chicken stock
1 Bay leaf
½ tsp. thyme
¼ tsp. sage
Dash of salt and pepper
2 chicken breasts, cooked and cubed
2 cups biscuit mix
2/3-cup rice milk

In a very large pan, cook the carrots, celery, chicken stock and seasonings over medium heat about 20 minutes or until the carrots are tender. Add the chicken and cook until heated through. Mix together the biscuit mix and milk, then drop by spoonfuls into the chicken mixture. Cover tightly and simmer for 15 minutes.

(Serves 6-8)

Week 4: Meal 5
Pizza
2 ¾ to 3-¼ cups all-purpose flour
1 package active dry yeast
1-cup warm water
2 Tbsp. canola oil or olive oil
¼ tsp. Salt
1 lb. Italian sausage
Shredded mozzarella cheese
Shredded mozzarella rice cheese

In a large mixing bowl combine 1-¼ cups of the flour, the yeast, and ¼ teaspoon salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much as the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6-8 minutes total. Divide the dough in half, cover and let rest for 10 minutes. Use to make two pizzas.

Grease two twelve-inch pizza pans or baking sheets. If desired sprinkle with cornmeal. On a lightly floured surface, roll each dough portion into a 13-inch circle. Transfer to the pans. Build up the edges slightly. Do not let rise. Spread sauce onto crust. Top with sausage, and cheese. Bake for 15 to 20 minutes or until cheese is melted and bubbly.

Salad
Romaine Lettuce
Tomatoes
Carrots
Shredded Cheese
Any other toppings you desire
Salad Dressing

Cut up tomatoes, carrots and lettuce. Put in a bowl, mix together all toppings and serve with your choice of dressing.