Monday's Menu

You'll see a few meals repeated because of surprise dinner invites last week hosted by friends and family.  I am surrounded by such good cooks!

Great thing about menu planning is meals that aren't prepared just roll over to the next week - glorious!

Monday:  Parmesan chicken, baked beans, mac-n-cheese w/ broccoli

Tuesday:  Tangy Pork Chops (slow cooker), corn on cob, fried okra

Wednesday:  Hearty Kielbasa Supper, salad

Thursday:  Beef Burritos (slow cooker), black bean salad

Friday:  Meatloaf, green beans, twice baked potatoes

Saturday:  Chicken Marinara w/ angel hair pasta, garlic bread

Sunday:  Leftovers

Tangy Pork Chops:

4 thick cut boneless pork chops

2 medium chopped onions (I use one)

1 green bell pepper; sliced

14.5 oz. can stewed tomatoes

1/2 c. ketchup

2 Tbsp. apple cider vinegar

2 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1 Tbsp. lemon juice

1 beef bouillon cube

2 Tbsp. cornstarch

2 Tbsp. water

Sprinkle pork chops with salt and pepper and place in crockpot (use the slow cooker liners for easy/fast clean-up!).  Add the onions, pepper, and tomatoes.  Mix ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon.  Pour over vegetables and chops.  Cook on low for 5-6 hours.  Mix cornstarch and water and stir into liquid - cook on high for another 30 minutes. 

Beef Burritos:

3-4 lb. chuck roast

1 medium onion; sliced

1 (4 oz.) can diced green chilies

2 Tbsp. veg. oil

1 tsp. paprika

1 tsp. garlic powder

1 tsp. cumin

1 tsp. cayenne pepper (or to taste)

1 tsp. chili powder

salt and pepper

1 bottle (4-5 oz.) hot sauce (or to taste - this is a little too spicy for us so a few drops is enough)

water

Trim chuck roast of excess fat.  Heat oil in skillet over medium heat.  Sprinkle roast with salt, pepper, and garlic powder.  Add roast to hot skillet and brown on all sides to sear in juices.  Add roast to slow cooker.  Place onion over roast.  Season with other ingredients.  Pour enough water to cover 1/2 of the roast.  Cover and cook on high for 8 hours or until meat is falling apart.  Shred meat and serve in warm tortillas with rice and black beans.  Garnish with cheese, salsa, and sour cream.

From my MOPS cookbook "From Our Table" - submitted by Ellen Grant