when i get home from work i’m very tired and the last thing i want to do is think about what to eat. i want to do a weekly planner do you know where can i find cheap recipes /?
Baked Chicken #1 – or Thick cut Pork Chops
Marinate your chicken or chops in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in – bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.
Baked Chicken #2 – or Thick cut Pork Chops
1 box of stuffing mix like Stove Top
4-6 boneless, skinless chicken breasts o thick cut pork chops
1 can condensed Cream of Mushroom or Cream of Chicken soup – I like Campbell’s but any brand will work
1/2 soup can of milk
1/4 cup bread crumbs – I like Italian style
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13×9 in baking pan. Place chicken pieces over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are. Serve with a green salad.
Prepared macaroni and cheese can be substituted for the stuffing.
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BBQ’d Pork chops – boneless chicken breasts
Melt a little butter in a big heavy frying pan, add some slice onion and cook until tender. Put you pork chops or chicken breasts in the frying pan and brown on both sides. Cover with your favorite BBQ sauce, cover the pan and simmer until the chops are tender. Serve with rice, potato salad or mashed potatoes and a veggie.
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Classic Potato Salad
Ingredients
2 pounds potatoes (6 medium) – Use red or Yukon Gold potatoes
1/4 teaspoon salt
1-1/4 cups Miracle Whip or mayonnaise – I prefer Miracle Whip, it gives the potato salad a bit more of a zing
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced celery (2 stalks)
1/3 cup chopped onion (1 small)
6 Hard-Cooked Eggs, coarsely chopped
Directions
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Cube the potatoes.
Meanwhile, for dressing, in a large bowl combine Miracle Whip, mustard, the 1/2 teaspoon salt, and the pepper.
Stir in the celery and onion. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.
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Spaghetti with garlic bread and a fresh garden salad would also be nice.
Spaghetti Sauce Italiano
Ingredients
1 pound bulk Italian sausage – use a combination of sweet and hot
1 pound lean ground beef
1 pound smoked sausage – I prefer to use beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
2 teaspoons dried Italian seasoning, crushed
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
2 ounces each shredded mozzarella and Provolone cheese
2 tablespoons shredded or grated Parmesan cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
In a large skillet cook the sausage, ground beef, smoked sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3-1/2- or 4-quart slow cooker or large pot, stir together undrained tomatoes, tomato paste, mushrooms, Italian seasoning, salt, and black pepper. Stir in meat mixture.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or simmer on low on the cooktop for a couple of hours. Stir in sweet pepper and cheeses; simmer until the cheese is melted and incorporated. Serve meat mixture over hot cooked spaghetti. If desired, sprinkle with extra Parmesan cheese. Makes 6 to 8 servings.
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Macaroni and Cheese – add a pound diced ham, a pound of browned hamburger or a package of sliced hot dogs and a package of frozen mixed veggies, peas or corn to the mac and cheese before pouring it into the baking dish to make a hearty meal.
Ingredients
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard – I like Coleman’s English
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces) – I like to use Veleeta
Directions
Cook macaroni according to package directions. Drain; set aside.
Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 2-quart casserole.
Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving. Makes 4 servings.
Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups. After draining macaroni, immediately return macaroni to the saucepan. Pour cheese sauce over macaroni; stir to coat macaroni with sauce. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving.
WA