Monday, March 30, 2009

Strawberry Smoothie

Strawberry Smoothie from Recipezzar

1 1/2 cups milk
1 cup strawberries
2 tablespoons sugar
1 teaspoon lemon juice
1 cup crushed ice
1 Put all ingredients into blender container.
2 Process until smooth.

Simple. Delicious and Fruity! We drizzled whip cream on top!

Brazillian White Rice

Brazilian White Rice from Allrecipes
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Place the rice in a colander and rinse thoroughly with cold water; set aside.
Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

Review: Great way to add flavor to rice. I think next time I'll add some bacon or mushrooms! Overall simple recipe with lots of possibilities!

Baked Pork Chops

Baked Pork Chops from

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Review: I added some sauteed mushrooms to the soup mixture. Had I had more time would have sauteed onions. Overall A great meal, make sure to use a high quality wine, as it does add a lot of flavor. Is a little consuming but worth the effort.

Orange Julius

Orange Julius from The Business of Feeding a Family 6 oz. orange juice concentrate

1 cup water

1 cup milk

1/2 cup sugar

1 teaspoon vanilla

12 ice cubes

Put all ingredients in blender. Blend for 15 seconds or so...until lovely with froth

Simple, delicious! My LO and I loved this recipe, my husban did not care for it but he is really picky when it comes to drinks.

Sunday, March 29, 2009

Crockpot Layred Dinner.

Crockpot Layered Dinner from A Year of Crockpotting
1 1/1 lbs rib eye steak
--1 T of your favorite seasoning rub
--1 T dried onion flakes (a fresh onion would be fine. I wasn't in a chopping mood.)
--2 T Worcestershire sauce (Lea and Perrins is GF)
--1/4 cup tequila (or broth, apple juice, etc.)

--2-4 potatoes
--2-4 ears of fresh corn
--aluminum foil

In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.

The Directions.

Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.

Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot.

It doesn't seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location.

Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.

I did not have the corn so I served my veggis with the potatoes, I think next time I'll do it seperatley. Overall the steak was very tender!

Meal Plan Monday

Please check out Organizer Junkie for more Meal Plan ideas
Monday:Oven fried Chicken from Dinner for a Year and Beyond
Tuesday:Pizza Casserole and Ranch Potato Wedges
Thursday: Hamburgers and Oven Potato Wedges
Friday: Lobster Pizza
Saturday:Stuffed Shells with Green Salad
Sunday:Taco Potatoes
Remember to come back each day for a review of each of the recipes!

Beef Enchiladas

1 pound lean ground beef
1 small onion, chopped
1 4 oz can of mushrooms
1 28 OZ Enchilada Sauce Mild by Las Palmas
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
2 (2.25 ounce) can sliced black olives, drained

1. Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium high heat, cook the ground beef and onion and mushrooms and 1 can of olives until beef is evenly browned and onions and mushrooms are tender.

2.Place 1/4 cup of enchilada sauce into meat mixture. Let simmer for 5 minutes

3.Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.

4. On each flour tortilla, place an equal portion of the ground beef mixture and about 1ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.

5. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.

6. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Silly Shakes

½ cup of cold milk
1 tablespoon of any flavor gelatin
(one 3 oz box for every 6 children)
Fruit such as blueberries, strawberries,
grapes or banana slices.

Utensils Needed:
Small bowl
½ cup measuring cup
Shaker or container with airtight lid
One 8 oz cup per child
1 coffee stirrer or straw per child

Adult Preparation:
Place all gelatin in the bowl
Wash fruit
Place ingredients & utensils in reach of the children

Children Preparation:
Wash hands
Measure and pour milk and gelatin into shaker
Add fruit
Close lid and shake
Pour into 8 oz cups and let children stir
Now let children drink and enjoy

Review: Simple treat, therefore its a keeper!

Friday, March 27, 2009

Lemon Garlic Shrimp and Pasta

• 1 Package Contessa Frozen Cooked Shrimp
• 1 Package Ronzoni Pasta, 16 oz
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 tablespoon Italian seasoning
• 3 fresh garlic cloves, finely chopped
• salt
• fresh coarse ground black pepper or lemon pepper seasoning
• juice from 1 fresh lemon
• zest from 1 lemon
1. Boil pasta in salted water; remove from heat just before pasta reaches al dente.
2. Heat skillet on medium; add olive oil & garlic. When heated, add shrimp and butter - cook for 2 minutes and add lemon zest. Gently toss shrimp with garlic until shrimp is heated. Remove from heat.
3. Drain pasta; return to pan.
4. Add shrimp mixture (including oils), Italian seasoning, salt and pepper (or lemon pepper seasoning, if you prefer) - to taste.
5. Toss well with fresh squeezed lemon juice and serve immediately

Simple and delicious!

Wednesday, March 25, 2009

Mandarin Chicken

Another Great weeknight menu. This meal takes about 25 minutes from start to finish, just enough time to cook up some rice. This product can be found at Costco and Safeway supermarkets! My 2 year old daughter loves to eat just the chicken no sauce! I think they changed the sauce a little since we first started buying it, it seems a little sweeter.

Chicken Breast Florentine

from: Meet me in the Kitchen
1/2 cup flour
2 large eggs
3/4 cup grated Parmesan cheese
1 cup frozen spinach, thawed
2 tsp Italian seasoning
2 garlic cloves, minced
2 tsp salt
1 tsp pepper
3 T olive oil
2 whole, boneless skinless chicken breasts, cut in half and pounded lightly or chicken tenders
1 or 2 jars marinara sauce
shredded mozzarella cheese
whole wheat angel hair pasta, cooked

1. Preheat the oven to 375 degrees. Place the flour in a bowl large enough to dredge the chicken breasts in.
2. Combine the eggs, cheese, spinach, Italian seasoning, garlic, salt and pepper in a large bowl, blending well. The mixture should be the consistency of pancake batter.
3. Place the olive oil in a large nonstick saute pan over medium-high heat. Dredge the chicken breasts first in the flour, dusting off any excess and then in the batter and carefully place in the hot oil. Saute, turning once, until golden brown on both sides ( about 3 minutes per side), Pour marinara sauce in a 9 by 13 inch dish. Place the chicken breasts in the marinara. Sprinkle with shredded mozzarella cheese and place in the oven for 15 minutes.
4. Serve over warm angel hair pasta ( I served spaghetti noodles)

Review: Yummy Yummy and Yummy! This recipe had great flavor and was simple and easy to prepare, we loved it!

Monday, March 23, 2009

Taco bake

1 1/2 pounds lean ground beef
1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
1/2 cup water
1 cup sour cream
1 (1.25 ounce) package taco seasoning mix
8 ounces shredded Colby-Monterey Jack cheese
1 (18 ounce) package corn tortilla chips

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.
Easy and delicious!

Sunday, March 22, 2009

Menu Plan Monday

Monday: Taco Bake
Tuesday: Chicken Florintine
Wednesday: Sweet and Sour Chicken
Thursday: Lemon Garlic Shrimp and Pasta
Friday: Lobster Pizza
Saturday: Slow Cooker Lasagna
Sunday: Oven Fried Chicken

Orange Apricot Pork Chops and Stuffed Baked Potatoes

Orange Apricot Pork Chops from A year of Crockpotting
6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

The Directions.

Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4.

Serve with rice to soak up the yummy juice.

Review:This was a sweet recipe. Simple. To me it had a little to much ginger and my husband said their was to much cinnamon. Overall I would make it again!

Stuffed Baked Potatoes from A Taste of Home

3 large baking potatoes (1 pound each)
1-1/2 teaspoons vegetable oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup (4 ounces) shredded cheddar cheese
Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. Cool. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell.
Place pulp in a large bowl and mash. In a small skillet, saute onions in 1/4 cup butter until tender. Stir into potato pulp along with cream, sour cream, salt and pepper. Fold in cheese.
Spoon into potato shells. Place on a baking sheet. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes or until heated through. Yield: 6 servings. Editor's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.

Review: These were yummy! My picky two year old ate 2 halves! I think next time I'll add bacon though!

Monday, March 16, 2009

Crab and Shrimp Ravioli from Costco

We tried these raviolis from Costco. They tasted good, we liked them with Alfredo sauce. The sample table served them with pesto. The ravioli's have a good amount of seafood inside! Simple, easy, weeknight meal! The cost of the ravioli's was about $15 and had roughly 4 servings!

Easy Bistro Chicken and Bacon and Chedder Rice

Esay Bistro Chicken
2 tsp. oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing 3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Fully Cooked Bacon, crumbled (I cooked and crumbled bacon)

HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.

ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.

SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

Review: Simple and tasted good. Cooking time was exact!

Bacon Cheddar Rice
2 cups hot cooked rice
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. OSCAR MAYER Real Bacon Bits (I cooked the bacon and then crumbled it)
PLACE rice in medium bowl.

STIR in cheese and bacon bits.

Review: Simple way to dress up white rice.

Menu Plan Monday

Monday: Bistro chicken (I didn't get to make this last week)
Tuesday: Beefy Enchiladas
Wednesday: Taco Bake
Thursday: Chicken Strognaoff
Friday: Lemon Batter Fish or Lobster Pizza
Saturday: Slow Cooker Lasagna
Sunday: Oven Fried Chicken

Wednesday, March 11, 2009

Cola Pork and Scalloped Potatoes

Cola Pork from All recipes

1 cup ketchup
1 cup cola-flavored carbonated beverage
2 tablespoons brown sugar
8 pork chops
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).
Mix together the ketchup, cola and brown sugar.
Place pork chops into a baking pan and pour cola mixture over, coating well. Sprinkle with salt and pepper.
Bake for about one hour depending on the thickness of the pork chop.

Review: This is simple, esay weeknight dish. My husband really likes the flavor and I just like it for speed and ease.

Scalloped Potatoes by Taste of Home
3 tablespoons butter, divided
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
4 cups thinly sliced peeled potatoes (about 2 pounds)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese
In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers.
Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving. Yield: 6 servings.

Review: These were good. The cook time was off only took about 50 mintues to cook. I substitued green onion for yellow! Husband ate bell paper without noticing.

We rounded off the meal by serving it with salad.

Burrito Bake

From: Kraft

Prep Time: 15 min Total Time: 45 min Makes: 6 servings
What You Need1
lb. lean ground beef 1 pkg.
(1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4 cup water
1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese Make It

PREHEAT oven to 350°F. Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix and water. Bring to boil. Reduce heat to low; simmer 10 min., stirring occasionally.

PLACE 4 of the tortillas on bottom of greased 9-inch pie plate. Cover with half each of the refried beans, meat mixture and cheese. Repeat layers once. Top with remaining 4 tortillas.

BAKE 30 min. or until heated through and cheese is melted. Cut into wedges to serve.

To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomato and salsa.

Review: Great recipe. Easy and Delicious. As noted this is a Kraft recipe but I often times use other brands of items. We add onion, olives and mushrooms to our meat mixture!

Monday, March 9, 2009

Salmon Patties

Review: These tasted great. We made them into a sandwich and served it with lettuce and tomatoes.

1 beaten egg
1/4 cup milk
1/4 cup chopped green onions (2)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1/4 teaspoon black pepper
1 14-3/4-ounce can salmon, drained, flaked, and skin and bones removed
1/4 cup fine dry bread crumbs
1 tablespoon cooking oil
1 recipe Honey Mustard Sauce (see recipe below) (optional)
1. In a medium bowl combine the egg, milk, green onion, dill, and pepper. Add salmon and bread crumbs; mix well. Form mixture into eight 1/2-inch-thick patties. In a large skillet cook patties in hot oil over medium-low heat about 6 minutes or until golden brown, turning once. If desired, serve with Honey Mustard Sauce. Makes about 4 servings.

Honey Mustard Sauce: In a small bowl stir together 1/4 cup mayonnaise or salad dressing and 1 tablespoon honey mustard. Cover and chill until serving time.

Nutrition Facts
Servings Per Recipe 4 servings Calories 231, Total Fat (g) 12, Saturated Fat (g) 3, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 4, Cholesterol (mg) 112, Sodium (mg) 656, Carbohydrate (g) 6, Total Sugar (g) 1, Fiber (g) 0, Protein (g) 24, Vitamin A (DV%) 0, Vitamin C (DV%) 2, Calcium (DV%) 26, Iron (DV%) 9, Starch (d.e.) .5, Very Lean Meat (d.e.) 3, Fat (d.e.) 1.5, Percent Daily Values are based on a 2,000 calorie diet

Lemon Mustard Chicken and Baked potatoe fans

Lemon-Mustard Chicken
Prep Time: 10 minutes Broil: 25 minutes Makes: 6 servings
2 ½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons of cooking oil
1 tablespoon Dijon style mustard
1 tablespoon of lemon juice
1 ½ teaspoons lemon pepper seasoning
1 teaspoon dried oregano or basil crushed
1/8 teaspoon ground pepper

1. Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 20 minutes or until light brown.
2. Meanwhile in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano, and red pepper. Brush mustard mixture onto chicken. Turn chicken: Brush with remaining mixture. Broil 5 to 15 minutes more or until chicken is no longer pink.

Baked Potato Fans
4 potatoes
1/2 teaspoon garlic salt
3 tablespoon melted butter
2 to 3 tablespoons chopped fresh herbs, such as parsley, rosemary, sage or thyme
4 tablespoons grated reduced-fat cheddar cheese
1 1/2 tablespoons parmesan cheese

Preheat oven to 425 degrees.
Peel potatoes and cut into thin slices but not all the way through.
Put potatoes in a baking dish, fanning them slightly.
Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Bake potatoes for about 50 minutes.
Remove from oven and sprinkle with cheeses.
Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

The chicken is good. I use the leftovers for my salad. It does come out a little dry though. The potatoes where ok, not much flavor got into the actual potato though.

Sunday, March 8, 2009

Meal Plan Monday

Monday: Lemon Mustard Chicken
Tuesday:Cola Pork Chops
Wednesday: Beef Enchilidas
Thursday:Esay Bistro Chicken
Friday: Salmon and Shrimp with Garlic Rice
Saturday:Orange Apricot Pork Chops
Sunday: Baked Empanada's

Wednesday, March 4, 2009

Oven Fried Pork Chops

4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix

Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Review: Simple, Delicious We will be making it again soon!

Tuesday, March 3, 2009

Olive Garden Chicken Marsala

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.

Review: This recipe is one of those that I have made several times. This time however it tasted much better. I added dried parsley to the flour mixture. I buy the Marsala cooking wine(learned my lesson after reading several reviews of other recipes, use Marsala wine). If you happen to buy the cooking wine, open the bottle up as soon as you get home (for some reason it makes it taste better! This was served over pasta and with mixed veggies!

Tip: I use a Ziploc bag to place the flour mixture, it makes for easier clean up!

Mommy Tip

I am not sure how many readers my blog attracts, but just in case anyone is reading this I wanted to share a mommy tip with you. My daughter is a very picky eater, yet with the help of a few condiments we have the problem solved. Liliana will eat anything with ranch, ketchup or even mustard. Therefore, we just place a little of the sauce over the food and before you know it it's all gone! She is such a character!

Monday, March 2, 2009

Meatball Sandwich

1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

The meatballs had great flavor! I used Hogie rolls instead and still scooped out some of the inside. It was simple delicious. I LOVED these! Did I say they where easy and yummy!

Meal Plan Monday

Monday: Meatball sandwich
Tuesday: Chicken Marsala
Wed: Oven Fried Pork Chops
Thur: Burrito Bake
Friday: Salmon Patties
Sat: Pulled Pork
Sun: Honey Mustard Chicken