Meal Planning Monday – October 12, 2009

It’s snowing right now. Has been for at least 4 hours if not more. Just thought you would like to know. 🙂

On to the menu for week! Remember there are hundreds of other menus to choose from at Go check ’em out for some great ideas.

Recipe in {brackets} are from the freezer

Eggs +
Overnight Oatmeal

Tortilla Wraps

Dinner: Most dishes served with rice and veggies
M – Roast Chicken
Tu – {Chicken Soup} (using leftover roast chicken)
W – {Pierogi Skillet} (didn’t get to this last week)
Th – {Roast Beef Sandwiches} recipe to follow
F – Leftovers
Sa – {Charleston Chops} recipe to follow
Su – Pizza

Roast Beef Sandwiches
(courtesy of my friend Aimee)

1 Boneless Chuck Roast
1 Envelope Onion Soup Mix
1 Envelope Brown Gravy Mix
1 package sliced Provolone or Swiss Cheese
1 package Hard Rolls or Kaiser Rolls

Put roast in crock pot on low. Add a very small amount of water to the bottom of crock pot – just enough to cover the bottom. Sprinkle Lipton Soup mix over the roast. Cook all day (7-8 hrs). Flip the roast after 3-4 hours. When roast is done it should fall apart easily when you put a fork in it.

Once its done take it out and put it on a cutting board. Shred entire roast, discarding any fat as you go. Put the shredded roast back in the crock pot. Mix the brown gravy mix and 1 cup cold water and pour over the roast mixing well. Simmer 10-15 minutes. Serve on buns with a slice of cheese.

Note: I’m going to experiment with this one and try to make it without the mixes (trying to avoid msg). If I’m happy with the results I’ll post a recipe.

Charleston Chops
6 pork chops
3 TB of agave nectar (or other sugar)
5 TB prepared mustard
1 1/2 TB lemon juice

For Freezer: Place pork chops in gallon sized freezer bag and squeeze out any air, then seal the bag.
In a snack sized bag, add sugar and mustard. Squeeze out air and seal.
In another snack sized bag add lemon juice. Squeeze out air and seal.
Place all 3 bags into another gallon sized freezer bag, label and seal.

Removed bag from freezer and thaw in fridge overnight.
Preheat oven to 350 degrees. Place pork chops in a 9 x 13 inch baking dish. Spread mustard sauce over chops and drizzle on lemon juice. Slowly add water to bottom of baking dish.
Bake for 30-45 minutes or until chops are tender and juices run clear.

Enjoy your week!


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