Week 5: Meal 1
Oven Fried Chicken
1 – 2 lbs. chicken pieces
1/2  – ¾ cup flour
½ cup lard for frying
Dash Salt and Pepper
½ cup water

Melt the lard in a hot skillet.  Put the flour into a zippered bag, and then drop in about four chicken pieces at a time. Shake until the chicken is coated, then place in the hot skillet. Brown the chicken pieces on all sides. Remove the chicken to a greased 9” by 13” casserole dish. Repeat this process until all chicken pieces are browned. Salt and pepper the chicken, then add ½ cup water to the casserole dish.  Cover and bake at 350 until chicken is cooked through.

Roasted Potato Salad
2 Tbsp. olive oil
2 lbs. small red potatoes, diced
½ onion chopped
2 cloves garlic minced
1 tsp. kosher salt
Dash fresh ground pepper
8 slices of bacon, cooked and crumbled
½ bunch green onions, chopped
Italian Salad Dressing

Oil a pan with olive oil. Toss together the potatoes, onion, garlic and salt, and spread on the pan. Bake at 425 for 30 minutes, stirring occasionally. In a serving bowl combine the cooked bacon, green onions, and salad dressing. Stir in cooked potato mixture and serve.

Serves 6-8

Corn
4-6 Ears of Fresh corn or 1 bag frozen corn.

Cook Frozen corn using a stovetop steamer.
Cook Fresh corn by boiling in water for 10 minutes or until tender.

Week 5: Meal 2
Goulash
3 Cups Rotini
1 Jar Spaghetti Sauce
1 lb. Ground Beef, browned and drained
2 Cups Mozzarella Cheese, Shredded
1-Cup Mozzarella Rice Cheese, Shredded

Cook the pasta in boiling, slightly salted water for 10 minutes. Drain, and then combine with the spaghetti sauce and ground beef. Spread into a 9” x 13” pan, and then top with shredded mozzarella cheese. Bake at 350 for 10 to 15 minutes, or until heated through and the cheese is melted.

(Serves 8 )

Garlic Rolls
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured countertop and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 16 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes.  Cover the top of the rolls with melted Garlic Butter before baking. Bake in a preheated 350-degree oven for about 20 minutes, until done.

(Makes 16 rolls)

Week 5: Meal 3
Sloppy Joe’s
1 lb. ground beef, browned and drained
1-cup ketchup
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 cup shredded cheddar cheese
Cheddar rice cheese

Add the ketchup, mustard, Worcestershire sauce and brown sugar to the cooked ground beef and simmer together about five minutes. Serve topped with cheddar cheese on hamburger buns.

(Serves 4-6)

French Fries
1 package frozen French fries

Cook according to package directions.

Hamburger Buns
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured countertop and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 8 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes. Bake in a preheated 350-degree oven for about 20 minutes, until done. (Makes 8 Hamburger Buns)
Week 5: Meal 4
Red Beans and Rice
1 lb. pork sausage
½ cup onion, diced
2 cups cooked brown rice
1 tomato diced
1 8 oz can tomato sauce
1 can red beans, rinsed and drained
¼ cup water
Dash of salt and pepper

In a skillet, brown the sausage and onion together, and then drain. Add the remaining ingredients and simmer together, covered for 15 minutes.

(Serves 6)

Cornbread
1-cup flour
1 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs
1-cup rice milk
¼ cup vegetable oil

Stir all ingredients together just until smooth. Pour into a greased 9” x 9” pan, and then bake at 425 for 20 to 25 minutes.

(Serves 6-8)

Week 5: Meal 5
Baked Chicken
3-4 boneless, skinless chicken breasts
Italian salad dressing

Marinate chicken in Italian salad dressing for at least ½ hour prior to cooking. Place chicken and salad dressing in a covered baking dish. Bake at 350 for 30 to 45 minutes or until chicken is no longer pink.

Peas
1 bag frozen or fresh peas.

Cook peas until tender on a stovetop steamer

Biscuits
3 cups Bisquick mix
1-cup rice milk

Heat the oven to 450. Stir ingredients until soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 7-9 minutes or until golden brown.

(Makes 10 biscuits)