Menu Planning Part Deux

I am very proud of myself!  I pulled off the first week of menu planning with just a couple small tweaks.  YES!!  I say a few small tweaks because I was suppose to have had my nieces this weekend.  I had planned kid friendly meals for Friday and Saturday nights for them.  So, when they decided to go with their parents, I changed those two days around with things we had on hand.  Plus, that gave me two days of menus I did not have to plan for this coming week or go to the grocery store for items!  YEA!!

Since this past week was such a success, I sat down this evening and planned for the upcoming week.  I plan on sitting down on tomorrow or Tuesday night and planning the following week as well.  That way I can shop for two weeks worth of groceries instead of one week.  Plus, added bonus in my opinion, I can plan around payday time -- woo hoo!! 

"So, what is for dinner this week?" might be the question you are asking.  Well, you have came to the right place.  Sunday nights (from this point forward) I plan on sharing my menus for the coming week.  That way if someone else is stuck for dinner ideas (like I am from time to time), they might get some inspiration here.

By the way, I am loving Pinterest right now for all the great recipes that can be found on there.  Plus, another added bonus, it helps me with "New Recipe Tuesdays".  LOL!!

Meals for July 30 - August 5, 2012

Monday - July 30th
Keilbasa with peppers and onions
Peas

Tuesday - July 31st
Spaghetti

Wednesday - August 1st
Johnny is scheduled to work the ballpark that night.  So, we will eat at the ballpark this night.  First night we will have ate out since last Saturday (July 21st).

Thursday - August 2nd
To Die for Crock Pot Roast (recipe found here on Food.com)

Friday - August 3rd
Split Pea and Bacon Soup (taken from the cookbook by Bob Warden titled 'Slow Food Fast'.  Find it here).  This recipe is made in my electric pressure cooker.

2 Tbs. butter or margarine
1 Tbs. minced garlic
1 onion, diced
2 carrots, peeled and diced
1 lb. dried split peas
1 c. cooked bacon pieces (the precooked type)
3 tsp. chicken base
1 bay leaf

Add all ingredients to pressure cooker and fill with enough water to cover everything by 1 1/2 inches.  Stir well, until chicken base has dissolved.  Securely lock on the pressure cooker's lid, set the cooker to high and cook for 10 minutes.  Let the pressure release naturally for 10 minutes before performing a quick release to release the remaining pressure.  Safely remove lid and use slotted spoon to scoop out 1 c of the cooked split peas.  Blend the cup of split peas in blender or food processor until smooth, adding liquid to the soup if too thick.  Reintroduce blended peas to the cooking pot, mixing until well combined.  Serve immediately.  (We put shredded cheese to our soup when we serve it -- YUMMY!)

Saturday - August 4th
Chipotle Cheesesteak Pasta (recipe found in today's Sunday coupons section.  Can also find recipe here.)

Sunday - August 5th
Pork Chops in Mushroon Sauce (given to me by my sister)

4 boneless pork chops (1/2 in thick)
3 cans cream of mushroom soup
1 soup can of water
1 pkg sliced fresh portobello mushrooms
2 yellow peppers cut into strips
3 green onions - finely chopped
Cooked spaghetti (or pasta of your choice)

Preheat oven to 375 degrees.  Spray 9X13 inch pan with non-stick spray.  Place pork chops in pan.  Place peppers, mushrooms and onions over pork chops and around the pan.  Mix soup and water and pour over pork chops.  Cover with foil and bake until pork chops are done, around 1 hour.  Serve over pasta.

Hope you enjoy the recipes!  Come back each Sunday for new ones!!