Menu Plan Monday 11-8-09

I have spent the last few weeks making double batches of most of our meals to stock up the freezer and plan to do that with the Hawaiian chicken, calico chili and enchiladas this week. It is so nice when we have something come up to be able to relax about meals because of my menu or because I know I can grab something from the freezer.

Monday- Hawaiian Chicken, scalloped potatoes and corn

Tuesday- Tacos, Spanish rice and beans I am making a triple batch of rice to freeze and for Saturday. The beef is already cooked and seasoned in the freezer.

Wednesday- Calico Chili and rolls (in crock-pot)

Thursday- Quick Lemon pasta, tossed salad and French bread The chicken is already cooked, seasoned and in the freezer

Friday- Three pepper pork chops, mashed potatoes and green beans (skipping pizza this week, not sure how that will be received)

Saturday- Enchiladas (beef and chicken) and Spanish rice

Sunday- TBA


Three Pepper Pork Cutlets
1 pound pork tenderloin
2 teaspoons paprika
1 teaspoon dried whole thyme
1 teaspoon olive oil
1/2 teaspoon dried whole oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 large garlic cloves

1.Trim fat from pork. Cut pork crosswise into 8 slices.
2.Place between 2 sheets of heavy-duty plastic wrap, and flatten each slice to 1/4" thickness, using a meat mallet or rolling pin.
3.Combine paprika and next 9 ingredients; stir well. Rub pork with paprika mixture.
4.Place on a rack coated with cooking spray; place rack on a shallow roasting pan.
5.Broil 5 inches from heat for 5 minutes. Turn pork over, and broil and additional 4 minutes or until done.

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