Hamburger Stroganoff

Hamburger Stroganoff

1 lb. ground beef

2 Tbsp. dried minced onions

¼ C flour

Pepper to taste

3 beef bouillon cubes

1 C water, boiling

1 C buttermilk

8 oz. pasta, cooked and kept warm

Brown ground beef in a large skillet. Stir in onions, flour and pepper. Stir bouillon cubes into water until dissolved. Add to skillet. Slowly stir buttermilk into the skillet. Heat about 5 minutes over low heat until warmed through. Serve over the pasta.

BBQ Chicken Burritos

BBQ Chicken Burritos

2 C chicken, cooked and shredded

½ C BBQ sauce

2 C pinto beans, cooked and drained

1 C corn, frozen, thawed or canned, drained

Sour cream, salsa, hot sauce to taste

Flour tortillas

Place chicken, bbq sauce, beans, and corn in a skillet and heat until warmed through. Assemble as burritos, garnishing as desired with sour cream, salsa, or hot sauce.

Bruschetta Chicken Bake

Bruschetta Chicken Bake

1 lb. boneless, skinless chicken, cut into bite sized pieces

2 cloves garlic, minced

1 onion, chopped

1 tsp basil

½ tsp oregano

Pepper to taste

Oil as needed

1 C mozzarella cheese, shredded

1 (28 oz) can diced tomatoes, do not drain

1 (6 oz) package stuffing mix

Heat oven to 400 degrees. In a skillet sauté chicken with garlic, onion, basil, oregano and pepper in a small amount of oil until browned and almost cooked through. Place chicken in a casserole dish and cover with the cheese. Mix tomatoes including juice with stuffing mix and pour mixture over chicken. Bake for 30 minutes.  

BBQ Pork Spareribs

BBQ Pork Spareribs

2 ½-3 lbs pork spareribs

2 bottles bbq sauce, any flavor

1 onion, quartered

Pepper to taste

Water as needed

Place spareribs in a large pot with bbq sauce, onion and pepper to taste. Add water to cover. Bring to a boil, then turn heat down to low and simmer for 40 minutes. Grill ribs, basting with sauce left in the pot, until browned.

Artichoke Chicken

Artichoke Chicken

1 (14 oz) can artichoke hearts, not marinated, drained and chopped

1 C parmesan cheese, grated

1 C mayonnaise

Garlic powder to taste

6 boneless, skinless chicken pieces

In a bowl mix artichokes, cheese, mayonnaise, and garlic powder. Place chicken in a 9 x 13 inch baking dish. Spread artichoke mixture over the top of the chicken. Bake at 375 degrees for 35 minutes or until chicken is cooked through.

Teriyaki Pork Roast

Teriyaki Pork Roast

1 (3 lb) boneless pork roast, cut in half

1 C brown sugar

1/3 C apple juice

1/3 C soy sauce

Salt and pepper to taste

Place pork roast inside a crockpot and rub with brown sugar. Combine apple juice and soy sauce and then pour over roast. Season to taste with salt and pepper. Cover and cook on low for 6-8 hours or until cooked through.  

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Sausage and Sauerkraut

Sausage and Sauerkraut

4 potatoes, peeled and cubed

Oil as needed

1 onion, chopped

1 lb. smoked sausage, sliced

1 lb sauerkraut, rinsed and drained

Salt and pepper to taste

In a skillet fry potatoes and onion in a small amount of oil until browned and cooked through. Add the sausage and sauerkraut, season to taste, and let cook for about 5 minutes or until heated through.

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Ginger Pork Ribs

Ginger Pork Ribs

3 lbs country pork ribs

Garlic powder to taste

Oil as needed

½ C broth (chicken or beef is fine)

6 Tbsp orange marmalade

6 Tbsp soy sauce

2 Tbsp ketchup

Juice from 1 lemon

Pepper to taste

1 ½ tsp fresh grated ginger

Sprinkle ribs with garlic powder and drizzle with oil. Place in a roasting pan and cook at 350 degrees for 1 hour. Mix broth, marmalade, soy sauce, ketchup, lemon juice, pepper and ginger to make sauce. Pour over ribs and cook about 1 hour more or until cooked through. 

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Menu Plan Monday

Sunday

Nachos

Salad

Monday

Turkey

Cranberry Sauce

Stuffing

Mashed Potatoes

Gravy

Green Bean Casserole

Rolls

Pumpkin Pie

Tuesday

Leftovers

Wednesday

Polish Sausage Stew

Salad

Bread

Thursday

Crockpot Chicken and Dumplings

Mixed Vegetables

Friday

Chicken Veggie Casserole

Macaroni and Cheese

Saturday

Chili over Baked Potatoes

Salad

For more menu ideas check out Menu Plan Monday

Mediterranean Chicken

Mediterranean Chicken

6 boneless, skinless chicken pieces

Salt and pepper to taste

Oil as needed

1 pint cherry or grape tomatoes

1 small jar olives, sliced

3 Tbsp. capers, drained

Season chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until browned. Add tomatoes, olives and capers. Bake, uncovered, at 475 degrees for 15-20 minutes or until chicken is cooked though. 

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Sweet and Sour Pork and Vegetable Fried Rice

Sweet and Sour Pork

1 lb pork, cubed

Oil as needed

¼ C brown sugar

1 Tbsp soy sauce

1 Tbsp cornstarch

Juice from 1 large orange

¼ C water

1/3 C vinegar

1 green pepper, chopped

Heat oil in a wok or large skillet and cook pork and green pepper until cooked through. Meanwhile in a small saucepan prepare the sauce by mixing together the brown sugar, soy sauce, cornstarch, orange juice, vinegar and water. When sauce is well combined and pork cooked, pour sauce over pork in the wok, turn down the heat and simmer until the sauce thickens about 10 minutes.  

Vegetable Fried Rice

4 C. cooked rice
1 cup diced green onions
1 package frozen stir fry vegetables
2 whole eggs
pinch of salt and black pepper
1 Tbsp soy sauce

Heat wok or large skillet, add 3 Tbsp vegetable oil, add eggs and scramble in wok.  Add green onions, stir fry one minute.  Add rice and frozen vegetables, fry until rice is hot. Add soy sauce, salt and pepper  Mix thoroughly.

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