Menu Plan 1/22 - 1/27

Tuesday: Hamburger "Steak" with Sauteed Onions & Roasted Beets

Wednesday: Crispy Mustard Chicken w/ Sweet Potato Fries & Sauteed Gai Choi Cabbage

Thursday: Roast Italian Sausage, Swiss Chard & Cherry Tomato Pasta

Friday: Cauliflower & Olive Gratin with Lamb Meatballs

Saturday: Ham, Collard Greens, & Cheese Grits

Sunday: Build Your Own Chalupas

Lunch: Quinoa & Broccoli Cheese Casserole
Freeze: Turnip Puff
Breakfast: Pumpkin Breakfast Cookies

Menu Plan 1/12 - 1/18

Saturday: Roast Salmon Filets + Maple Bacon Brussels Sprouts + Sweet Potato Oven Fries

Sunday: Spice Rubbed Pork Loin + Roasted Golden Beets + Sauteed Spinach + Rice (doubled)

Monday: Crockpot Pork Fried Rice + Pineapple

Tuesday: Crockpot Chili + Steamed Broccoli + Orange Smiles

Wednesday: Spaghetti and Meatballs + Carrots + Salad

Thursday: Shepherds Pie + Baked Apples

Breakfast: No-Bake Breakfast Cookies

Lunch: Ranch-Chicken & Bacon Pasta Salad

Blueberry Pecan Pork Chops

4 medium pork chops (boneless)
blueberry preserves
1 t lemon juice
1 t balsamic vinegar
1/2 t sage
1/2 t onion powder
1/4 t garlic powder
small handful of pecans, crushed
salt & pepper

1. Preheat oven to 325F
2. Place about 2 t of blueberry preserves on each pork chop.  Sprinkle with lemon juice, balsamic vinegar, and spices.  Use a spoon to spread the preserves on the pork.
3.  Top with crushed pecans.  Spray or drizzle with a little bit of olive oil.
4. Bake for 25 minutes.

Serve with thinly sliced tomatoes sprinkled with cinnamon sugar and a pinch of sea salt.

Menu Plan 5/23 - 5/27

Monday:  Oatmeal, Sausage & Fruit

Tuesday:  Antipasto Pasta Salad

Wednesday:  Chicken Tikka Masala & Broccoli

Thursday:  Meatballs, Quinoa Pilaf, Roast Veggies

Friday:  Turkey Burgers, Mango Salsa, Sweet Potato Fries

Menu Plan 5/15 - 5/19

Sunday:  Risotto with Bacon, Mushrooms, and Asparagus

Monday:  Grilled Vegetable & Chicken Salad with Fresh Bread

Tuesday:  Pasta & Meatballs with Salad

Wednesday:  Chicken Fingers, Fries, & Corn on the Cob

Thursday:  Hamburger Steaks with Sauteed Portobello Mushrooms and Herbs & Roast Potatoes

Sausage, Goat Cheese, and Arugula Focaccia

While DS is have his gluten-free pizza (w/ tomato sauce and pepperoni) and DD is having her frozen pizza margarita, DH & I are having something a bit more grown-up.

Sausage, Goat Cheese, and Arugula Focaccia
1 round of focaccia (store-bought kind with some herbs baked on top)
2 links Italian chicken tomato sausage
couple of yellow tomatoes, sliced
2 c arugula
2-4 oz goat cheese
olive oil 
lemon juice
thinly sliced sweet yellow onion
Preheat oven to 450.

Drizzle some olive oil on the chicken sausages and roast in the oven til cooked (20-25 min).  Slice or dice.

Brush the focaccia with olive oil.  Layer on the sliced tomatoes and onions.  Top with sausage. Crumble goat cheese over the top.

Bake for about 12 minutes.

Toss the arugula with 1-2 tablespoons of lemon juice and about a tablespoon of olive oil. Place a handful of arugula on top of the pizza slices.

Menu Plan 5/7 - 5/13

Saturday:  Pizza Night -- Sausage, Goat Cheese, & Arugula Focaccia

Sunday:  Fish Tacos

Monday:  Thai Shrimp Curry

Tuesday:  Roasted Chicken Sausages + Pumpkin Polenta

Wednesday:  Church dinner

Thursday:  Mimosa Rice

Friday:  Date night