April Menu Plan

Friday 1st:  The Best Taco Meat, Homemade Crisp Taco Shells, Assorted Toppings & Oles

Saturday 2nd:  Pulled Chicken Suiza Sammies

Sunday 3rd:  Cheese Buttons & Peaches

Monday 4th:  Spaghetti Sauce, Noodles, Roasted Garlic Bread, & Side Salad

Tuesday 5th:  Sesame Chicken Strips with Sweet Sauce, Fries, & Veggie

Wednesday 6th:  Brown Sugar & Mustard Salmon

Thursday 7th:  Leftovers

Friday 8th:  My Very Favorite Pizza Crust with Assorted Toppings

Saturday 9th:  Corn Dogs, Fries, & Pickles

Sunday 10th:  Knoephla Soup & Homemade Crusty Bread

Monday 11th:  Chili Rubbed Pork with Apricot Glaze

Tuesday 12th:  Three Pepper Beef, Rice, & Egg Rolls with Sweet & Sour Sauce

Wednesday 13th:  Baked Coconut Shrimp

Thursday 14th:  Leftovers

Friday 15th:  Enchiliadas, Refried Beans, & Mexican Rice

Saturday 16th:  Chicken Makhani, Naan, Basmati Rice

Sunday 17th:  Mouthwatering Beef Dip Sandwiches

Monday 18th:  Mexican Chicken Corn Chowder (Aunt Cyndee's recipe)

Tuesday 19th:  Mini Meat Loaves, Mashed Potatoes, Veggie

Wednesday 20th:  Baked Scallops, Olive Oil & Garlic Pasta, & Veggie

Thursday 21st:  Leftovers

Friday 22nd:  My Very Favorite Pizza Crust with Assorted Toppings

Saturday 23rd:  Mixed Fajitas with Peppers & Onions & Cilantro Lime Rice

Sunday 24th:  Easter Sunday

Monday 25th:  Spicy Soba Noodles with Chicken in Peanut Sauce

Tuesday 26th:  Spaghetti Braid

Wednesday 27th:  Grownup Mac & Cheese & Side Salad

Thursday 28th:  Leftovers

Friday 29th:  The Best Taco Meat, Homemade Crisp Taco Shells, Assorted Toppings

Saturday 30th:  BWW Night at home & Onion Strings

Snacks:

Red Pepper Hummus

Cyndee's Beef Jerky

Homemade Pop Tarts

Lunch Ideas:

Apple & Cheddar Quesadillas

Desserts:

Yellow Confetti Cake with Chocolate Frosting

Strawberry Shortcake Cake

Peanut Butter Bars

Eclair Cake

Crockpot Chocolate Lava Cake

Menu Plan Monday

Monday:  Biscuits & Gravy & Salad

Tuesday:  Sweet, Sticky, & Spicy Chicken over rice & Veggie

Wednesday:  Sausages, Mac & Cheese, & Coleslaw

Thursday:  Grilled Cheese & Tomato Soup

Friday:  The Best Taco Meat, Homemade Crisp Taco Shells, Assorted Toppings & Oles

Saturday:  Chicken Makhani, Naan, Basmati Rice

Sunday:  Cheese Buttons & Peaches

Breakfast:

Homemade Cinnamon Bread

Banana Bread

Borscht

I updated an old post today.  Please click on the above picture and give it a read!  If you try the recipe, let me know how you like it!  I am working on this recipe all the time, but I am really happy with how today's batch tasted!  I made several changes from the old recipe and posted all new photos (the old ones were REALLY bad;).

San Fransisco Pork Chops

Is your mouth watering yet?  I know mine is, and I just got done eating these!  The sauce is just fantastic.  Please, make it exactly as the recipe states!  You should know, the original recipe's 4 pork chops is just NOT enough to feed my family.  I bought 7 chops, picture below, and doubled the sauce for my family.  It was perfect!  The recipe that I recorded below is the original, NOT doubled recipe.

Please make these!  You will not regret it!  Not to mention, we all need those delicious slow cooker recipes for busy days!

Here is what you will need:

San Fransisco Pork Chops

2 tablespoons extra-virgin olive oil

4 pork chops, about 1-inch thick

Salt and pepper for seasoning

2 cloves garlic, finely minced

1/4 cup reduced-sodium soy sauce

1/4 cup low-sodium chicken broth

2 tablespoons packed light brown sugar

1/4 teaspoon red pepper flakes

1 tablespoon cornstarch

1 tablespoon cold water

Hot Cooked Rice, for serving

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 6-7 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Serve the tender chops over rice and garnish with green onions, if desired.

Source: Mel's Kitchen Cafe

Menu Plan Monday

Monday:  Chicken & Artichoke French Bread Pizza & Salad

Tuesday:  Irish Beef Stew & Homemade Bread

Wednesday: San Fransisco Pork Chops, Rice, & Veggie

Thursday: Leftovers

Friday: Homemade Pizza

Saturday: Spaghetti & Meat Sauce & Olive Garden Breadsticks

Sunday: Borscht Soup

Snacks:
*Lofthouse Sugar Cookies
*Chewy Granola Squares

Menu Plan Monday

Monday: Olive Garden Breadsticks & Zuppa Toscana

Tuesday: Orange Chicken & Vegetables, Rice, & Egg Drop Soup

Wednesday:  San Fransisco Pork Chops, Rice, & Veggie

Thursday:  Copycat Shamrock Shake, Irish Beef Stew

Friday:

Saturday:

Sunday: Chicken & Artichoke French Bread Pizza & Salad

Treats:
*Mint & Chocolate Chip Cupcakes

Crab Dip

A.K.A. Crab Salad
A.K.A. Crab Spread

Gourmet?  Most certainly not.  Delicious?  No doubt about it.

This recipe originally comes from my mother-in-law.  I have tweaked it a bit, but it is still essentially the same. Whenever I take this to gatherings, I get tons of compliments.  Yes, I know imitation crab is not considered fine dining, but by-golly, people like it in this recipe.  In my book, that is all that matters!

Our favorite way to eat this is atop Club Crackers or Wheat Thins.  Delish!

Here is what you will need!

Crab Dip

1/4-1/2 c. sliced black olives

1 c. diced celery

11/2 c. shredded cheddar

1 tsp. dill weed

1 lb. imitation crab meat, diced

3/4-1 c. Mayo (Hellman's is best)

1/2 c. sliced green onions

Combine all ingredients together.  Either serve immediately, or refrigerate until you are ready to serve!  

Best eaten cold and on Club crackers or Wheat Thins in my opinion!