Meals

My daughter commented on FB that she doesn't mind cooking, but she has trouble deciding what to cook.  So I have decided that I will post a few menus to help out those who are indecisive about their menus. Some of these don't require a recipe, but if one is needed let me know and I'll post it. At our house, we don't have bread every night, but I will give suggestions. I have always been concerned with the color and appearance of the plate, therefore, I usually have something green and white (rice, potatoes, pasta) and fruit.  We are big on fresh fruit.

Day 1
Smothered Pork Chop
Steamed Rice
English Peas (I only use petite frozen)
Fresh fruit

Smothered Pork Chops (Compliments of Kay Sandifer)
4-6 center cut pork chops
1/2 -1 cup flour
1 cup chicken broth
Seasoning salt to taste
Black pepper
Garlic powder
2 T butter
1/4 cup oil
Season both sides of chops with the seasonings and lightly flour.  Heat a heavy skillet on medium high heat and add butter and oil.  When oil and butter are heated, add the pork chops (do not move until they have browned) and brown other side. Cover and simmer one hour over low heat.  Sometimes it is necessary to add more broth.  They need to cook an hour to be fall apart good.

Day2

Cajun Chicken Pasta (see blog for recipe)
Invisible Chef House Salad (see blog for recipe)
Garlic Bread (can't beat frozen garlic toast)

Day 3
Blackened Chicken Breast
Roasted Vegetables
Sour Cream Biscuits

Roasted Vegetables
2 zuchinni, 2 yellow squash sliced into 3/4 -1 inch pieces
4-6 small potatoes, quartered
1/2 red onion sliced in thick slices
Coarse salt
Fresh ground pepper
4 T olive oil
Preheat oven 425 degrees
Spread vegetables on small roasting pan, sprinkle with salt and pepper and drizzle with oil.  Stir around to coat veggies.  Roast for 30 minutes until vegetables are tender. 
Try to have squash, zuchinni and potatoes about the same size so they will bake evenly.

Blackened Chicken
Preheat iron skillet over medium high heat for 10 minutes prior to cooking and have very good ventilation!!!!
4 boneless skinless chicken breast (try to purchase the thin sliced or slice breats very thin)
4 T butter
Blackening seasoning
Melt butter in a plate and dip chicken breast.  Sprinkle with blackening on both sides.  Place in hot skillet and pour any remaining butter from plate.  The heat should be high enough that it only takes about 2 minutes per side to cook
Blackening Seasoning
This makes enough for several uses.  I make it and keep it in pantry to use for chicken and fish.
2 T black pepper
5 T salt
2 T cumin
1 T white pepper
1 T garlic powder
1 T onion powder
1 1/2 t cayenne pepper
3 T paprika
1 1/2 t. oregano
1 1/2 t. thyme
Mix and keep in sealed container.

Sour Cream Muffins
2 cups self rising flour
2 sticks butter, melted
1/2 pint sour cream
Mix flour, butter and sour cream.  Spoon into small ungreased muffin tins and bake 350 for 10-15 minutes.  If using regular muffin tins, bake 20 minutes.
Makes 24 small or 12 regular muffins

Day 4
Jack's Chicken (see blog)
Roasted Asparagus
Green Salad or Fruit

Roasted Asparagus
1 bunch fresh asparagus (smaller the better in my opinion)
Olive oil or grapeseed oil for drizzling
2 cloves finely chopped garlic or garlic powder
Parmesan Cheese

Preheat oven to 425 degrees.  Trim the ends from asparagus.  Place on roasting pan and drizzle with oil  and garlic.  Roast 10 minutes in oven and remove from heat and sprinkle with parmesan cheese.

Day 5
Shrimp Scampi (see blog)
Broccoli, Cauliflower and Avocado Salad (see blog)
Cheese Garlic Bread
    French bread spread with a mixture of butter and mayonnaise (3 to 1) and sprinkle with garlic powder and mozarella cheese. Wrap in foil and bake 10 minutes at 400.


Day 6
Hot Chicken Salad (see blog)
Fresh Fruit with Poppy Seed Dressing
Aloha Muffins (see blog)

Day 7
Spaghetti with meat sauce (I use McCormick's Thick and Zesty with following changes: Saute one small diced onion with 1 pound ground chuck, add packet, 1 (15oz )can tomato sauce and 3/4 cup water)
Green Salad
Garlic Bread