Aug 21

Here's this weeks meals!

1.Tuna Sandwiches-
Mix tuna with mayo and spread on bread

2.Pinapple Bacon Burgers-

beef patties
1/2 t salt
1/4 t ground black pepper
bbq sauce
4 slices pineapple
hamburger buns
cooked bacon


season patties with salt and pepper. grill patties on bbq. while grilling brush once on each side with bbq sauce.
During final minutes of cooking, lay pineapple slices and buns flat side- down until heated through. when done, place burgers on buns and then top each burger with a slice of pinapple and 2 slices of bacon. drizzle bbq sauce over and serve

3.Angela's pork and potato dinner

2 pork chops
1 T flour
1 T vegatable oil
2t and 1 1/2 tsp grated Parmesan cheese -divided
1/8 t pepper
2 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 t beef bouillon granules
1/2 c boiling water
1 1/2 t lemon juice
coat pork chops with flour, in a skillet over medium- high heat, brown chops in oil on both sides. Combine 1 T parmesan cheese and pepper. Sprinkle over chops. Arange potato and onion slices over chops. sprinkle with 1 T parmesan. dissolve bouillon in boiling water. stir in lemon juice. Pour over chops. Sprinkle with remaining parmesan cheese. Cover and simmer for 18-22 min or until meat juices run clear.


4.Flavorful pot roast

1 Boneless Beef Chuck roast
1 env Italian Salad dressing mix
1 env Ranch salad dressing mix
1 env brown gravy mix
1 c water

Place chuck roast in slow cooker. in a small bowl, combine salad dressing and gravy mixes; stir in water. pour over meat and cook on low for 7-8 hours. gravy in good over mashed potatoes.

5. Coconut chicken fingers (my VERY favorite food!)

1 c sweetened coconut flakes
1 c panko bread crumbs (or cracker crumbs)
1 1/2 t garlic powder
3/4 t salt
1/4 t onion powder
1/8 cayenne pepper
1/2 c flour
2 eggs
12 chicken tenders

Preheat oven to 450 degrees. Spray a foil lined baking sheet with cooking spray
Chop coconut so it's roughly the same size as the bread crumbs.
Combine the coconut, bread crumbs, and spices in a shallow dish.
Place the flour in a shallow dish and the eggs in another shallow dish, Whisk the eggs.
Working with one chicken tender at a time, dredge the chicken in flour, shaking off any excess. Then dip in the egg, roll in the bread crumb/ coconut mixture. place on the baking sheet. Bake for 20 min or until juices run clear.

Sauce!!!-
whisk together 1 c apricot-pineapple preserves, 2 t soy sauce, 1/2 t dijon mustard and 1/8 t curry. SO YUMMY!!!