Sunday, December 05, 2010

Menu Planning 12/5 - 12/11

I had Pecan chicken on my plan last week and when I took meat out of the freezer, I accidentally pulled pork and not chicken!  So I'm going to try again for this week!  Roast sounds really good this week and so does country fried steak.  We still have to pick up the meat to do both, but both sound really good to me right now!

Sunday: Leftover Buffet
Monday: Tacos, Refried beans
Tuesday: Apple Sage Pork Roast (E-Mealz recipe), Baked sweet potatoes
Wednesday: Pecan Chicken (E-Mealz recipe), Green Beans, Potatoes
Thursday: BBQ Sandwiches (using meat from roast) (E-Mealz recipe), Ranch style beans, chips
Friday: Leftover Buffet
Saturday: Country Fried Steak, Mashed potatoes, Peas


Apple Sage Pork Roast (Any-Store Meal Plan)
5 lb pork roast*
6 slices precooked bacon
1 ½ cups chicken broth
(3 T brown sugar, 3 T vinegar,1 t sage, & 1 t flour)
2 apples, peeled and diced
Salt & pepper roast. Cook on low, 6-8 hours.
Apple Sage Topping: Microwave bacon for 45 secs then chop into small pieces. Whisk together remaining ingred, except apples. Add to bacon and bring to a boil. Reduce heat; simmer uncovered 10 min. Add & heat apples for last 3 min. Serve over sliced pork roast.

Pecan Chicken (Kroger Meal Plan)
1 lb chicken breast
(2 T honey)
(2 T Dijon mustard)
2 T finely chopped pecans
Use meat mallet or rolling pin to flatten chicken breast to 1/4 inch thickness.  Combine honey and mustard; spread on both sides of chicken and dredge in pecans.  Place in lightly greased baking dish.  Bake at 350 degrees for 15 to 18 minutes. 

BBQ Roast Sandwiches (Any-Store Meal Plan)
*Leftover pork from Meal #1
(Liquid Smoke)
1 bottle BBQ sauce
1 pkg sandwich buns

Finely chop leftover pork. Sprinkle w/ Liquid Smoke. Heat and serve on buns, then drizzle BBQ sauce over chopped pork.

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