This weeks menu plan

Sunday- Ground Beef Beans and Rice

                Homemade Bread

Monday-Chinese Broccoli Beef

                Rice

Tuesday-Thai Chicken Fettuccine

                Sugar Snap Peas

Wednesday-Mustard Apricot Pork Chops

                      Rice Pilaf

                      Green Beans

                      Homemade Bread

Thursday- General Tso Chicken

                   Vegetable Fried Rice

Friday-Crockpot  Rotisserie Style Chicken

             Mashed Potatoes

             Frozen Vegetable

             Homemade Bread

Saturday-Steak with Onions

                 Baked Potatoes

                 Frozen Vegetable

                 Homemade Bread

Sunday-Oven Country Pork Ribs

               Fried Potatoes

               Coleslaw 

               Homemade Bread

For more wonderful recipes check out Menu Plan Monday

Oven BBQ Spareribs

Oven BBQ Spareribs

4 lbs pork spareribs

3 C ketchup

1 ½ C brown sugar

1 med onion, chopped

1 Tbsp garlic powder

Cut ribs into serving size pieces, place on a rack in a roasting pan. Bake at 350 degrees for 30 minutes. While ribs are cooking combine remaining ingredients in a pot and simmer for 20 minutes, stirring occasionally. When ribs are done remove from rack and drain off any fat/drippings in the bottom of the roaster, place ribs back in roasting pan and pour sauce over them. Lower oven heat to 300 degrees and continue baking for 30-45 minutes or until cooked through and done, flip ribs at least once during the cooking time so that they are fully coated with sauce.

Crockpot Chicken Cordon Bleu

Crockpot Chicken Cordon Bleu

6 boneless, skinless chicken breasts
6 slices deli sliced ham
6 slices swiss cheese
1 (10 oz) can cream of chicken soup
Nonstick cooking spray

Spray inside of crockpot with nonstick cooking spray. Pound chicken breasts until flattened evenly. Roll up 1 slice of ham and 1 slice of cheese inside each chicken breast. You can use a toothpick if they will not stay rolled, just remove the toothpick before serving. Place chicken seam side down inside crockpot and top with can of soup. Cook on low for 4-6 hours or until cooked through.

Baked Chicken over Spaghetti

Baked Chicken over Spaghetti

1 egg

1 C seasoned bread crumbs

6 boneless, skinless chicken pieces

1 jar (26 oz) pasta sauce, divided

Mozzarella cheese to taste

Spaghetti, cooked and kept hot

Nonstick cooking spray

Beat the egg in a small bowl. Place the bread crumbs on a plate. Dip the chicken in the egg and then coat with bread crumbs. Place in a 9 x 13 inch baking that has been sprayed with non stick cooking spray. Bake at 400 degrees for 25 minutes or until cooked through. Toss hot pasta with pasta sauce until coated. To serve place pasta on a plate, top with a piece of chicken pour a small amount of sauce over chicken and garnish with cheese.

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

1 (3 lb.) whole chicken
8 carrots cut in chunks
2 green peppers, cut in rings
8 celery stalks, cut in chunks
4 onions, quartered
Salt and pepper, to taste
1 Tbsp. butter, melted
Paprika, to taste

Line a large roasting pan with foil. Arrange chicken and all the vegetables inside the pan. Season with salt and pepper. Cover with foil and secure tightly around the edges. Bake at 375 degrees for 1 hour. Remove the top foil and baste with any juice in the pan. Brush with butter and sprinkle with paprika. Bake for 45 minutes more or until cooked through and chicken is browned.

Baked Honey Ham Steaks, Garden Bean Medley, and Fruit Salad

Baked Honey Ham Steaks
1-2 ham steaks
Honey to taste
Heat ham in a baking dish in the oven at 325 degrees for 20 minutes, drizzle honey on top of the ham and continue to bake for another 5-10 minutes or until glazed.

Garden Bean Medley
1 (15 oz) can green beans
1 (15 oz) can wax beans
Combine beans in a saucepan, heat and serve.

Fruit Salad
2 apples, cored and chopped
½ lb. grapes
2 oranges, peeled and chopped
Combine fruit in a bowl, mix and serve.

Crockpot Pineapple Chicken

Crockpot Pineapple Chicken

6 boneless, skinless chicken pieces

Chinese five spice powder, to taste

¼ C soy sauce or teriyaki sauce

1 (20 oz) can pineapple chunks, undrained

Place the chicken in a crockpot, sprinkle with a small amount of Chinese Five Spice. In a small bowl combine sauce and pineapple, mix and pour over chicken. Cover and cook on low for 6 hours or until done.

Mexican Ravioli

Mexican Ravioli

1 pkg beef ravioli

1 (10 oz) can enchilada sauce

1 C salsa

2 C Montery Jack cheese

1 sm. can sliced black olives

Cook ravioli according to package directions. In a skillet mix the enchilada sauce and salsa, heat over low heat. When pasta is cooked drain and add to skillet. Mixing carefully, add olives and cheese, serve.  

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

1 (8 oz) pkg penne pasta, cooked
1 lb. ground beef
½ lb bacon, cooked and diced
1  (10 oz) can tomato soup undiluted
1 C shredded cheddar cheese

In a skillet, brown beef until fully cooked.  Add pasta, soup and bacon; heat through.  Sprinkle with cheese and serve.

Ham and Rice Bake

Ham and Rice Bake

1 (10oz) can cream of chicken soup

1 C cheddar cheese, shredded, divided

1 (16 oz) pkg. chunky mixed vegetables, thawed

1 C cooked rice

1 C ham, cooked diced

Nonstick cooking spray

In a pot mix the soup and ½ the cheese, stir until cheese is melted in. Add the vegetables, rice and ham. Transfer mixture into a 2 qt greased casserole dish. Top with remaining cheese. Bake at 350 degrees for 25-30 minutes until heated through and cheese is melted.

Corn Pudding

Corn Pudding

 2 C corn kernels
3 eggs
1/2 C sugar
1 C milk
1/2 stick butter, melted

Pour butter into 9 x 13 inch baking dish. Beat eggs with other ingredients and pour into dish. Preheat oven to 250 degrees. Bake for 1 hour, or until firm.