Monday

Chicken Cacciatore over spaghetti
Mixed vegetables
Garlic bread
Cheesecake (boxed or homemade)

4 chicken quarters, or 4 boneless, skinless, chicken-
breast halves
15-oz. can tomato sauce, OR spaghetti sauce
4-oz. can sliced mushrooms, drained
1/2 cup water
1 tsp. dry chicken broth granules
1/2 tsp. Italian seasoning

Place chicken in slow cooker. Pour on sauce, mushrooms,
and water. Sprinkle with granules and seasoning.
Cover. Cook on High 3-4 hours, or Low 6-8 hours.
Serve over spaghetti or angel hair pasta.

Thursday

Tangy Pork over rice
Lettuce Wedge
Cantaloupe slices & Vanilla Yogurt

4 pork chops (1/2 in. thick)
1/2 tsp. salt
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 lg. green pepper, sliced
1 can (14 1/2 oz) stewed tomatoes
1/2 cup ketchup
2 Tbs. cider vinegar
2 Tbs. brown sugar
2 Tbs. Worcestershire sauce
1 Tbs. lemon juice
1 beef bouillon cube
2 Tbs. cornstarch
2 Tbs. water

Place chops in a slow cooker; sprinkle with salt and
pepper. Add the
onions, celery, green pepper and tomatoes, combine
ketchup, vinegar, sugar, Worcestershire sauce, lemon
juice, and bouillon cube; pour over vegetables. Cover
and cook on low for 5-6 hours. Mix cornstarch and
water until smooth; stir into liquid in slow cooker.
Cover and cook on high for 30 minutes or until thick.
Serve over cooked rice.

Week 5


YOU must be the change you
wish to see in the world.

Tuesday

Taco’s
Refried Beans
Grapes

Wednesday

Chicken salad sandwiches on croissants(buy
deli or make it homemade)
Cheese cubes and crackers
Chips
Chocolate pudding parfaits

Friday

French Dip Sandwiches
French Fries
Chocolate chip cookies and vanilla ice cream

Easy Slow Cooker French Dip

4 pounds roast
1 can beef broth
1 can condensed French onion soup
1 can or water *
6 French rolls
2 tablespoons butter

Trim excess fat from the rump roast, and place
in a slow cooker. Add the beef broth, onion
soup and water. Cook on Low setting for 7
hours. Preheat oven to 350 degrees. Split
French rolls, and spread with butter. Bake 10
minutes, or until heated through. Slice or shred
the meat, and place on the rolls. Serve the sauce
for dipping.

*This recipe calls for beer, but I rarely keep it –
if you have it, feel free to substitute.


Monday

Grilled ham on rye
Chips
Pickles

Make a platter of seasonal fruits and cheeses, like sharp
cheddar cubes, watermelon cubes, cantaloupe wedges
and olives.

Tuesday

Easy Chicken Marsala
Linguine
Crust French Bread
Fresh peaches with vanilla yogurt

Easy Chicken Marsala

4 boneless skinless chicken breasts
flour
olive oil
1 cup thinly sliced carrots, or matchstick carrots from
salad bar
2 red, yellow or green sweet peppers, sliced in thin
strips
1 tbsp. minced garlic (use the bottled kind)
salt
pepper
2/3 cup dry marsala

Pound chicken breasts lightly until even thickness, and
coat lightly with flour and set aside. In large skillet, heat
about 2 tbsp. of oil. Add the carrots strips and cook for
3 minutes. Add the peppers and garlic. Salt and pepper
to taste. Cook and stir about 5 minutes until crisp tender.
Arrange on a platter and keep warm. In the same
skillet, heat additional 2 tbsp of olive oil, add the
chicken and cook 4 minutes on each side or until
chicken is no longer pink. Place chicken on top of vegetables.
Add the wine to the skillet, cook and stir for 1
minute, scraping up any bits on the bottom of the skillet
(this is called de-glazing.) Pour over chicken, and serve.

Thursday

Sloppy Joes
macaroni and cheese
deviled eggs
pickles
chocolate chip cookies

Week 6


There are two ways of spreading
light: to be the candle or the
mirror that reflects it.

Wednesday

Beef steak with red onion relish
Mashed potatoes
green beans
hot rolls
cheesecake

1 pound boneless beef sirloin steak, trimmed
2 tsp oil
1 large red onion, thinly sliced and separated
into rings
1 can tomatoes (8 1/2)
1/4 cup dry wine
salt

Cut the steak into 4 servings, and season both
sides with salt and pepper. In large non stick
skillet, heat oil over medium heat, add the
steaks and cook until desired doneness (8 minutes
for medium.) Remove steaks to platter and
keep warm. Add onion to skillet (along with
drippings) and cook 5 minutes. Add tomatoes
and wine, cooking 2 minutes or until liquid is
evaporated. Salt and pepper to taste. Serve over
steak.

Friday

Taco's (homemade or take out)
chips and salsa
ice cream with hot fudge

You don't have to always use taco shells. Try
making taco burgers, or use pita bread. You
can also add a spoonful of taco meat to grilled
cheese.

__________________
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.