Monday's Menu

Monday:  Neighbor's party:  Happy 4th Birthday Hallie!!

Tuesday:  Cookout at our home with 15 dear friends and their kiddos  - we're celebrating the Woodlief's being in the states after their move to Vancouver Island, Canada.  Four years has been too long!

Wednesday:  Pork tenderloin, saffron rice, roasted veggies (squash, zucchini, red potatoes, broccoli, bell peppers) 

Thursday:  Meatloaf, twice baked potatoes, green beans

Friday:  Parmesan  chicken tenders, baked beans, mac-n-cheese

Saturday:  Dinner out (Nashville Zoo Member night)

Sunday:  Leftovers

Cheesecake Cookie Cups: (making these for our cookout)

1 pkg. chocolate chip cookie dough - I use the already cut 24 pc. package

2 pkgs. (8 oz. each) cream cheese; room temperature

1 can (14 oz.) sweetened condensed milk

2 large eggs

2 tsp. vanilla extract (I use almond extract - gives it a little something special :) )

cherry pie filling or fresh berries

Preheat oven to 325.  Paper line 24 muffin cups.  Place one piece of cookie dough into each cup.

Bake for 10-12 minutes or until cookie has spread to edge of cup.  In a medium bowl, beat cream cheese, milk, eggs, and extract until smooth.  Pour about 3 tbsp. of cream cheese mixture over each cookie in cup.  Bake for additional 15-18 minutes or until set.  Cool completely and refrigerate.  Top with pie filling or fresh berries.

From Publix holiday recipe flyer

Parmesan Baked Chicken:

4 chicken breasts (or 1 pkg. of tenderloins)

2 c. ritz cracker crumbs

3/4 c. parmesan cheese

1/4 tsp. garlic powder

2 tsp. salt

1/8 tsp. pepper

1/4 c. chopped parsley

melted butter

Preheat oven to 350 degrees.  Pound chicken breasts.  Dip chicken in melted butter.  Mix all other ingredients to make coating.  Dip chicken in coating.  Arrange in a shallow pan sprayed with Pam.  Bake for 45 minutes turning chicken halfway through cooking time (shorter cooking time for tenderloins).  Keep remaining coating in refrigerator.

From Glee Moore

Meatloaf:

2 lbs. ground beef

1 c. Italian bread crumbs

2 eggs

1 pkg. onion soup mix

8 oz. can tomato sauce

1 small onion; finely chopped

4 strips of bacon

Preheat oven to 350 degrees.  Mix all ingredients in a large bowl (I half this recipe (use all the onion soup mix)).  Shape into desired shape on a rimmed baking sheet to catch grease (or place in a 9x5 loaf pan).  Spread ketchup along top with four strips of bacon.  Bake uncovered for 1 hour 20 minutes.

From my grandmother, Mom G

Teriyaki Tenderloin:

1 lb. pork tenderloin

1/2 c. soy sauce

1/4 c. sugar

2 Tbsp. ketchup

In a large resealable bag, combine the soy sauce, sugar, and ketchup.  Add tenderloin; seal bag and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade.  Place pork in a greased 9x13 baking dish.  Bake, uncovered, at 425 for 30-40 minutes or until meat thermometer reads 160 degrees.  Let stand for 5 minutes before slicing.