Thursday night we did Club Sandwiches and Tortilla Chips and Queso (I've been craving chips and queso so I fit it into the meal).
Friday night was our "Sittin with Six" group dinner with 2 other couples from church. We had great soups and salads with a Tiramisu for dessert. Food always tastes better when you didn't have to cook it!
Saturday night we had the Grilled Southwestern Pork Chops, Green Beans and Peaches. The recipe for the Pork Chops is:
Pork Chops
1 Tbl Chili Powder
1 tsp ground Cumin
1/4 tsp cayenne
1/4 tsp salt
1 large clove finely chopped
1. Remove excess fat from pork. Mix remaining ingredients; rub evenly on both sides of pork. Cover and refrigerate 1 hour.
2. Heat grill. Place pork chops on the grill; cover and cook 10-12 minutes, turning frequently.
Granddaughter Audrey LOVED them.
Tonight we had LAYERED BEEF-NOODLE BAKE(from Pillsbury Simply One Dish cookbook):
INGREDIENTS
2 1/2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
1 lb lean (at least 80%) ground beef or lean ground turkey
1 jar (14 or 15 oz) tomato pasta sauce
1 container (8 oz) chives-and-onion cream cheese
1/2 cup reduced-fat sour cream
3 tablespoons milk
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain*
1/4 cup shredded or grated Parmesan cheese
DIRECTIONS
1 Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with hot water.
2 Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
3 In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
4 Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil.
5 Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.
On the menu for the rest of the week is:
SMOKED MOZZARELLA PIZZA
OVERNIGHT BREAKFAST CASSEROLE
PARMESAN HAM TWISTS WITH ZESTY CHEESE DIP
FIRECRACKER CHICKEN
2 Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
3 In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
4 Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil.
5 Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.
On the menu for the rest of the week is:
SMOKED MOZZARELLA PIZZA
OVERNIGHT BREAKFAST CASSEROLE
PARMESAN HAM TWISTS WITH ZESTY CHEESE DIP
FIRECRACKER CHICKEN
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