Monday, March 29, 2010

Menu Plan Monday 3/29/10


I collect recipes from everywhere. Yet, I seem to keep making the things I know over and over. I think it is because I have such a limited amount of time that I do what is easiest and requires the least amount of thought and preparation. So I am going to gather up all those clipped recipes hiding in corners and actually make a few this week! I have found when I force myself to try something new, sometimes I love it and it becomes a regular.

Monday: Barbecue (Soccer practice)
Tuesday: Chicken and Pineapple Pilaf (recipe below)
Wednesday: Spiced Pork Pot Pie (recipe below)
Thursday: Crockpot Sweet and Spicy Dump Chicken & Steamed Vegetables
Friday: Turkey Burgers and Carrot and Grape Slaw (from Walgreen's Health Coupon Book)
Saturday: Spinach Stuffed Salmon Fillets (from South Beach Cookbook)
Sunday: Eat with family, bake bread to bring

Chicken and Pineapple Pilaf

Ingredients:

1 tsp. vegetable oil
1 cup onion, sliced
2 cups Minute Brown Rice, uncooked
1/2 cup raisins
1/2 tsp. ground ginger
1 can pineapple chunks
1 package (6 oz) cooked chicken, diced
1 cup chicken broth
1/4 cup almonds, sliced
green onions, sliced (optional)

Directions:

Heat oil in large non-stick skillet over medium-high heat. Add onions and saute until tender and transparent. Stir in rice, raisins, ginger, pineapple chunks with juice, chicken and chicken broth. Bring to boil. Reduce heat to low, cover and simmer 5 minutes. Remove from heat and let stand 5 minutes, or until liquid is absorbed. Serve garnished with almonds and green onions if desired.

Spiced Pork Pot Pie

from The Tennessee Magazine

Ingredients:

1 lb ground pork
1 large yellow onion, peeled and chopped
2 garlic cloves, minced
2 carrots, peeled and grated
1 cup green peas
1 celery stalk, finely chopped
1/4 tsp. dried summer savory or thyme
1 tsp salt
1/2 tsp black pepper
4 1/2 Tbsp all-purpose flour
Double-crust pie pastry
1 Tbsp milk

Directions:

In a large skillet over medium heat, combine the pork, onion, garlic, carrots, peas, celery, summer savor or thyme, salt and pepper. Cook 7 to 8 minutes, stirring frequently or until the pork is completely done. Break apart any lumps of meat. Sprinkle the top with the four and cook another 4 minutes or until the juices are thick. Cool 20 minutes.

Meanwhile, place one pastry crust in the bottom of a 9-inch pie plate. Preheat the oven to 425 degrees. When the filling has cooled, spoon into the pastry. Top with remaining pastry, trimming any excess. Press the edges together and crimp as desired.

Brush the pastry top with milk. Cut three steam vents in the top crust with a paring knife. Bake 30 minutes or until golden-grown. Let stand 10 minutes before slicing and serving with chutney.

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