Monday: Stuffed Pork Chops, steamed broccoli, crusty french bread
Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice
Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.
Tuesday: Raspberry-Balsamic Glazed Chicken, Wheat Cous Cous (commercial, such as Near East), Spring Salad
Raspberry-Balsamic Glazed Chicken
Wednesday: Taco Soup, corn bread (Thanks to Joanna, one of the meal swappers, for this recipe!)
Taco Soup
1 lb. lean ground beef
1 onion, finely chopped
1 package taco seasoning
1 can whole kernel corn, drained
1 can ranch style or black beans, drained and rinsed
1 can Rotel
2 cans diced tomatoes, undrained
1 can tomato sauce
1 can hominy
Brown hamburger and diced onion together. Drain. Add all other ingredients and simmer.
Thursday: Tilapia with Cilantro Butter, baked sweet potatoes, steamed asparagus
Tilapia
Friday:Broccoli and Double-Cheese Calzones, salad
Calzones
Saturday: PIZZA NIGHT (of course!)
Sunday: Creamy Cajun Shrimp Linguine, Garlic Bread, Caesar Salad
Linguine
One of my favorite ways to make garlic bread is to make the bread from scratch first (which is super easy and only uses about 4 ingredients). If you aren't a bread baker, buy bakery-quality french bread. Slice it in half lengthwise, and spread thinly with plain fat free yogurt. (I know it doesn't sound appetizing, but take my word for it.) Dust with garlic powder--a little goes a long way. Toss a light sprinkling of freshly grated parmesan over the bread, and bake at 350 for 10 min. Then turn the broiler on for 2-3 min or until nicely browned on top. Easy, tasty, and relatively low in fat!
Monday: Hearty Beef and Potato Stew, Commercial dinner rolls
Stew
Tuesday: Kung Pao Chicken, Rice, commercial dumplings
Kung Pao Chicken
Wednesday: Spinach Salad with spiced Pork and Ginger Dressing, commercial flatbread (another one of CookingLight's Dinner Tonight features...looks great!)
Salad
Thursday: Out to Eat, Take out, or Leftovers (You know, back when we lived in Mississippi, we lived on Dover Drive. Our neighbors from another street liked to call us Leftover Dover, because we ate leftovers every few nights. They didn't. We've stayed in contact with them and I'm happy to report that they, too, now eat leftovers regularly. They admit it's a great time and money saver.)
Friday: Steak Tips with Peppered Mushroom Gravy, breadsticks, salad
Steak
Saturday: Pizza Night!
Thursday: Tilapia with Cilantro Butter, baked sweet potatoes, steamed asparagus
Tilapia
Friday:Broccoli and Double-Cheese Calzones, salad
Calzones
Saturday: PIZZA NIGHT (of course!)
Sunday: Creamy Cajun Shrimp Linguine, Garlic Bread, Caesar Salad
Linguine
One of my favorite ways to make garlic bread is to make the bread from scratch first (which is super easy and only uses about 4 ingredients). If you aren't a bread baker, buy bakery-quality french bread. Slice it in half lengthwise, and spread thinly with plain fat free yogurt. (I know it doesn't sound appetizing, but take my word for it.) Dust with garlic powder--a little goes a long way. Toss a light sprinkling of freshly grated parmesan over the bread, and bake at 350 for 10 min. Then turn the broiler on for 2-3 min or until nicely browned on top. Easy, tasty, and relatively low in fat!
Monday: Hearty Beef and Potato Stew, Commercial dinner rolls
Stew
Tuesday: Kung Pao Chicken, Rice, commercial dumplings
Kung Pao Chicken
Wednesday: Spinach Salad with spiced Pork and Ginger Dressing, commercial flatbread (another one of CookingLight's Dinner Tonight features...looks great!)
Salad
Thursday: Out to Eat, Take out, or Leftovers (You know, back when we lived in Mississippi, we lived on Dover Drive. Our neighbors from another street liked to call us Leftover Dover, because we ate leftovers every few nights. They didn't. We've stayed in contact with them and I'm happy to report that they, too, now eat leftovers regularly. They admit it's a great time and money saver.)
Friday: Steak Tips with Peppered Mushroom Gravy, breadsticks, salad
Steak
Saturday: Pizza Night!
