Monday, October 18, 2010
Monday– Crock pot BBQ pulled pork sandwiches, grilled veggies
The BBQ is really easy you just need 1 pork loin and 1-2 jars of your favorite sauce. Put the pork in the crock pot on high for about 5 hours, flipping occasionally, shred when you can. Turn to low and add BBQ for one more hour.
Tuesday– Olive Garden Chicken Alfredo with salad
I got A Treasury of Top Secret Recipes cook book about ten years ago and this is one of my favorite recipes in it.
Melt 1/2 cup butter in a medium sauce pan over medium heat. Add 2 cups heavy cream, 1/8 teaspoon garlic powder, 1/8 teaspoon pepper, and simmer for 10 to 12 minutes or until thick.
At the same time cook pasta according to instructions on the box.
When the sauce is thick enough add 1/4 cup grated Parmesan cheese.
I always grill a couple of chicken breasts to cut up and serve on top of it.
Wednesday-Chicken Divan, Italian Bread
Thursday– I have MOPS this week and our table is in charge of food so for that I’m making egg and sausage casserole and zucchini bread to take with me. For Dinner I am making Beef taco’s, spanish rice and salad
Friday– Slow cooker beef stroganoff
I add some salt, pepper and garlic to this recipe. I also double the sauce but keep the cream cheese and the Worcestershire amounts the same. Reduce the cook time to 5-6 hour on low. Add a dollup of sour cream when you add the cream cheese. I will add a bullion cube and half a packet of onion soup mix 🙂
Saturday-Cinnamon Vanilla French toast, eggs, and piggies (sausage links)
This is a new recipe for me. I found it clipped out of a magazine but I’m not sure which one.
1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter or stick of margarine
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked long grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup milk
2 tablespoons lemon juice
1 tablespoon white wine, optional
In large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer or 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.
Should be easy 🙂
I am also going to bake almond bread this week 🙂 My mister likes to take it to work for breakfast.