Kids Pork Chops

Ingredients:
8 medium sized pork chops
Salt and pepper to taste
1 cup catsup
1 cup Coca-Cola
Brown sugar for topping

Directions:1. Place pork chops in a baking pan. Season with salt and pepper to taste.
2. In a medium bowl, mix the catsup and Coca-Cola and pour over the pork chops.
3. Sprinkle with tops of each pork chop with brown sugar.
4. Bake uncovered in a 350 degree F oven for 1 hour or until the pork chops are tender.

Great Green Beans:

2 (15 ounce) cans green beans
1 cube beef bouillon cube
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 Tablespoon butter
1 pinch garlic pepper seasoning

Directions:
1. Drain the green beans, reserving 1/2 of the liquid.
2. Dissolve the bouillon cube in the reserved liquid.
3. Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter and garlic pepper seasoning to taste.
4. Simmer gently for 15 minutes.
5. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

BUTTER CHICKEN

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces

Directions:
1. Preheat oven to 375 degrees F. Place eggs and cracker crumbs in two separate shallow bowls.
2. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish.
5. Place pieces of butter around the chicken.
6. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Cheesy Meat Lasagna

1 lb. extra lean ground beef

3 cloves garlic, minced

1-1/2 tsp. dried oregano leaves

1 jar (26 oz.) spaghetti sauce

1 large tomato, chopped

1 egg

1 container (16 oz.) Low Fat Cottage Cheese

1/4 cup Grated Parmesan Cheese

9 lasagna noodles, cooked, drained

2 cups Shredded Mozzarella Cheese, divided

HEAT oven to 375°F. Brown meat with garlic and oregano in saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.

MIX egg, cottage cheese and Parmesan. Spread 1/2 cup spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup remaining sauce mixture. Repeat layers. Top with remaining noodles and remaining sauce mixture. Cover with foil.

BAKE 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 5 min. before serving.

Make Ahead

Assemble lasagna as directed; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until heated through.

Menu Planning Monday

Here is what's on the menu for this week (May4th - May 10th):

Monday: Crock-pot Chicken Marsala

Tuesday: Salisbury Steak

Wednesday: Taco Roll

Thursday: breakfast sandwiches (pancake, sausage patty, egg and cheese sandwiches)

Friday: Tim's Choice

Saturday: grilling steak and hot dogs

Sunday: Sausage and Peppers

Join Laura's Menu Planning Monday at I’m an Organizing Junkie!!!

Taco Roll

INGREDIENTS:
1/2lb. lean ground beef
1(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
taco seasoning
1 cup shredded cheese

DIRECTIONS:

1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add taco seasoning and simmer. Set aside.

2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.

3. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese. Fold long sides of dough over filling; press edges to seal.

4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Top with extra cheese, sour cream, lettuce, salsa, etc.

Salisbury Steak

Ingredients:

3 egg

1/4 cup and 2 tablespoons dry bread crumbs

1-1/2 teaspoons garlic powder

3/4 teaspoon pepper

2-1/4 pounds lean ground beef

1/2 cup and 1 tablespoon all-purpose flour,divided

2 tablespoons olive oil

2-1/4 cups water

1/4 cup and 2 tablespoons ketchup

2 tablespoons Worcestershire sauce

1 tablespoon beef bouillon granules

3 medium onion, quartered and sliced

3 (4 ounce) cans mushroom stems and pieces, drained

Directions:

1. In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside.

2. Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.

Crock-pot Italian Sausage and Peppers

Ingredients:
1 package sweet Italian sausages
1 cup chopped sweet onion
4 garlic cloves
2 medium yellow peppers, cut into 1/2 inch pieces
1 medium red pepper, cut into 1/2 inch pieces
1 jar tomato pasta sauce
4 1/2 cups uncooked rotini pasta
shredded Parmesan cheese

Directions:

Spray cooker. In cooker mix all ingredients except pasta and cheese. Cover and cook on low heat setting for 6 to 8 hours.

Cook and drain pasta as directed on package. Serve sausage mixture over pasta with Parmesan cheese.