| DATE | BREAKFAST | LUNCH | DINNER | |
| Monday | 3/26 | Cereal | Sandwiches | Spaghetti Bolegnese |
| Tuesday | 3/27 |
Toast | C.O.R.N. | Week Night Chicken Enchiladas |
| Wednesday | 3/28 | Yogurt | Soup | Beef Stew |
| Thursday | 3/29 |
Fruit | Salad | Chicken Noodle Bake |
| Friday | 3/30 |
Oatmeal | Sandwiches | Chicken Tettrazini |
| Saturday | 3/31 |
Heavenly Ham Hash | Salad | Chicken Fried Chicken |
| Sunday | 4/1 |
Farmer’s Breakfast | C.OR.N. | Sloppy Joe Casserole |
SWEET CORN SOUP
Safflower oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime
This is one of our family favorites and it is super easy!
Pork Chops with Pepper Jelly Sauce
adapted from Southern Living
4 boneless pork chops, 1″ thick
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 red bell pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1. Season pork chops with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until it reaches an internal temp of 140f. Remove from skillet, and keep warm.
2. Add flour and bell pepper to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Deglaze skillet with wine and cook another minute.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
Yield: Makes 6 servings
The whole family liked this recipe. The sauce was to die for. As far as “heat”, it really didn’t have any since I used sweet red pepper. If you want more heat, use a jalapeno or serrano chile.
GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese
Shepherd’s Pie Recipe from Dawn’s Daily Life
9 potatoes, peeled and cubed
1 1/2 pounds ground beef
1 (6 ounce) can tomato sauce
1 dash Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
2 tablespoons all-purpose flour
3 tablespoons water
2 tablespoons milk
Directions: Preheat the oven to 350 degrees. Place the potatoes in a large pot, cover with water, and cook over high heat. Boil for 15 minutes. Meanwhile, brown ground beef in a large skillet over medium-high heat; drain fat. Add tomato sauce, Worcestershire sauce to taste, salt, pepper, green beans and corn. In a separate bowl, mix flour with the 3 tablespoons water and stir into beef mixture. Pour this mixture into a casserole dish. Stir all together well. Drain the potatoes, mash and spread over the beef mixture. Place 2 to 3 vent holes through the mashed potatoes.
Bake at 350 degrees for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
Modifications:
-I added 2 cloves of garlic, 1 onion and 1 green pepper to this recipe.
Here’s what you’ll need:
Preheat the oven to 350 degrees.
Peel and cut up about 10 potatoes and put them on to boil
Slice up a green pepper.
Coarsely chop 2 garlic cloves and slice up an onion.
Brown about 1 1/2lbs of lean ground beef.
Add the garlic, onion and green pepper.
Add 1 small can of tomato sauce.
