Menu Plan Monday

I missed a week here somewhere. I got off to a slow start in getting back to work on my online sales, but now I am up and running again. So time to get back to some of my resolutions for organizing and saving money this year.

I am not planning on shopping this week, as I have a lot of food stocked up from my last trip to sam's club.

I am planning on challenging myself to use what I have on hand and come up with as many creative meals as I can before I go shopping again.

Here is what I came up with for this week.

Monday: Mexican Pork Chops and Rice, black beans, chopped romaine

Tuesday: Grilled ham and cheese sandwich, chips

Wednesday: Three Bean Soup, corn muffins

Thursday: Chicken Parmesan, noodles, salad, bread

Friday: Homemade Pizza

Saturday: Asian Spinach Salad with Chicken Strips

Sunday: Thin NY Strip Steaks, Grilled Shrimp, baked sweet potato, salad, Wine!

Recipe: Mexican Pork Chops and Rice

I just made this up tonight and it turned out very well, so thought I would share it.

In large skillet heat a little cooking oil, brown 4 seasoned (salt, pepper) pork chops in oil on medium heat. Add one can roasted diced green chiles, 1/4 cup diced onion, one rough chopped garlic clove, 2 cups chicken broth, 1 cup canned crushed tomotoes, and one cup of uncooked rice to pan. Stir well and bring up to a boil. Reduce heat to low and cover pan tightly. Simmer for 20 minutes before uncovering. Check to see if rice is tender, it may take another 5 minutes or so. When rice is done set aside to stand for about 5 minutes. Serve with black beans.

Note:
If you like more heat you can add a tablespoon of jalapenos or other hot roasted chiles to taste. We buy our chiles by the bushel from the chile roasters in the fall and freeze them for the winter, so I used serrano's which were pretty hot.

Don't forget to check out more great menu plans over at Organizing Junkie's! I am number 496 this week, WOW!