Friday

English Muffin Pizza's
Pears
Chocolate Cream pie


Toast the muffins. Using either the left over
sauce from Tuesday or bottled, spread about a
tablespoon on each muffin - add desired top-
pings then cheese. Toast again until cheese
melts. Earlier in the day, using a baked pie
crust, fill with instant chocolate pudding and
top with whipped cream. Chill until serving.



Monday

Pita Taco’s
Tortilla chips w/ salsa
Ice Cream with Hot Fudge Sauce

When you make your taco fixings, instead of
piling them in a traditional taco shell, put them
in pita bread.

Tuesday

Meatloaf (make extra for Friday)
Mashed Potatoes
Green beans
Cottage Cheese w/ peaches
Rolls
Creamcicle parfait cups

For your meatloaf, just mix 2 pounds of
ground beef with 1 slice of bread saturated
with milk, half a package of dry onion soup
mix (save the rest for the sauce), an egg and ½
cup bread crumbs with salt and pepper to taste
of course. Mix and shape into a loaf, bake for
an hour or until done. For the sauce, use a can
of crushed tomatoes, the rest of the dry soup
mix and 2 tablespoons brown sugar. You can
add additional onion if desired. Drain meatloaf
and smother with sauce.
For parfaits, prepare a box of orange jello and
pour into parfait glasses, filling only half full.
Chill until firm. After firm, mix a box of vanilla
instant pudding and spoon on top of orange
jello. Top with whipped cream and serve.

Wednesday

Pecan chicken
Buttered Rice
Steamed Carrots
Crusty French Bread (save extra for Friday)
Brownies

Dip boneless skinless chicken breasts (you can
pound them into cutlets for even cooking) into a
mixture of 3 tablespoons flour, pinch of salt and
pepper. Then dip in beaten egg, then in ½ cup
finely chopped pecans. Drizzle with margarine
and bake on a greased foil lined cookie sheet at
350 degrees for 15 – 20 minutes or until done.

Week 2


There are two primary choices in life; to
accept conditions as they exist, or accept
the responsibility for changing them.

Thursday

Lasagna (frozen or homemade)
Tossed Salad
Garlic Bread
Cheesecake (boxed or homemade)


A quick homemade cheesecake can be:
8 oz package cream cheese
12-ounce container whipped topping
½ cup sugar
1-teaspoon vanilla


Or


8 oz package cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1-teaspoon vanilla


Make either and pour into graham cracker crust.


Friday

Meatloaf sandwich on Crusty French bread
Chips
Pineapple Yogurt

Add a jar of pineapple jelly or jam to softened
frozen yogurt. Serve with crisp ginger snap
cookies.


Monday

Sausage and Beer Soup

1 lb Sausage links (your choice and flavor)
3 cups water
1 (12oz) can beer
1 envelope dry onion soup mix
2 cups bagged coleslaw mix
½ cup uncooked instant brown rice

In a dutch oven, cook sausage until browned,
stirring occasionally. Drain off any grease.
Add water, beer, and onion soup mix. Bring to
a boil. Add cole slaw mix and rice. Reduce
heat, cover and simmer 5 minutes, or until rice
and sausage is done.

Tuesday

Chicken sandwiches in the Crock Pot*
Chips
Chocolate Chip Cookies and Ice cream

3 tablespoons Caribbean jerk seasoning
3 – 4 chicken breasts, boneless, or boneless
chicken thighs
1 green bell pepper, chopped
1 medium onion, chopped
½ cup chicken broth
¼ cup ketchup
6 hoagie buns split

Rub the seasoning generously over the
chicken. Put bell peppers, and onion in the
bottom of the crock-pot, and place chicken
over it. Whisk together broth and ketchup,
pour over chicken. Cook on low 6 – 8 hours.

Thursday

Hamburgers
Homemade fries
Chilled Fruit Cocktail
Ice Cream Sundaes

To make the best fries, cut the potatoes, and
then soak in ice-cold water. Drain, blot dry,
and immediately put into hot oil.

Week 3


"You will find as you look back upon your
life that the moments when you have truly
lived are the moments when you have done

things in the spirit of love.".

Wednesday

Pork Roast in the crock-pot
Steamed Broccoli
Brown Rice
Rolls
Cheesecake (homemade or boxed)

Take a 2 – 3 lb boneless pork roast, and put in a
crock-pot. In a small bowl, combine:
1 cup sweetened dried cranberries or raisins
½ cup chicken broth
1 teaspoon shredded orange peel
½ cup cranberry juice cocktail

Pour over roast, and cook on low 7 hours.

Use drippings in the bottom, whisk some cornstarch
in it and serve over roast.

Friday

Breakfast for Supper

Pancakes or Waffles
Sausage
Scrambled Eggs
Juice


Monday

Saucy Apricot-Glazed Chicken
Rice
Steamed Broccoli
Crusty rolls
Vanilla pudding parfaits

1-cup good-quality chunky apricot preserves
¾ cup bottled Russian dressing
1 envelope dry onion soup mix
12 skinless boneless chicken halves, trimmed of fat

In medium bowl, mix together the preserves, dressing,
and dry soup, mix until well blended. Arrange 3
of the chicken breasts on the bottom of the crock-pot
or slow cooker. Top with a third of the mixture. Repeat
layers until done, ending with apricot mixture.
Cook on high one hour. Reduce to low and continue
to cook 3 hours or until chicken is cook. Check after
3 hours though – you don’t want to over cook the
chicken.

Tuesday

Sloppy Joes on buns
Mac and cheese
Cole slaw (save enough for Thursday)
Brownies

Wednesday

Smoked sausage sandwiches
Fries
Cowboy Beans in the crock-pot
Fresh grapes and cantaloupe

1 package dried pinto beans, picked and rinsed
4 cups hot water
2 medium onion, chopped
1-tablespoon chili powder
¾ cup barbecue sauce
½ cup ketchup
1-½ tablespoons prepared yellow mustard

In a slow cooker, mix together beans, hot water, onions,
and chili powder. Cover and cook on low for 7
hours. The beans should be tender but not falling
apart. Drain off all the cooking liquid, stir in the remaining
ingredients and cook an additional hour.

Week 4


You can't do anything about the
length of your life, but you can do
something about its
width and depth.

Thursday

Ribs
Corn on the Cob
Cole slaw
Texas Toast
Vanilla Ice Cream

1-½ cups barbecue sauce
½ cup apricot/pineapple jam
1-tablespoon soy sauce
4 pounds or so of ribs, country style is best

Salt and pepper ribs and place in crock-pot.
Whisk together first 3 ingredients, using
only 1/3 of the barbecue sauce, and saturate
ribs. Cook on low 8 hours. Remove ribs to
platter when done, and skim off grease from
the sauce in the crock-pot. Stir in remaining
barbecue sauce, pour over ribs and serve.

Friday

Fully Loaded Baked Potato
And Tossed saled

__________________
Always be a first rate version of your self instead of a second rate version of someone else.[SIGPIC][/SIGPIC]
What the country needs is dirtier fingernails and cleaner minds.