Menu: Week 2

Menu : May 31-June 6





Sunday~

Pork Chops and Potatoes * recipe below
Green beans
Rolls


Monday~

Tacos
Salsa Rice * recipe below


Tuesday~

BBQ Chicken Legs in Crockpot * recipe below
Baked Potatoes
Mandarin Orange Salad * recipe below


Wednesday~

Beef Tips * recipe below
Rice
Green salad


Thursday~

Tuna Macaroni Salad
Crackers and cheese cubes


Friday~

Baked Tilapia or Flounder* recipe below
French Fries


Saturday~

Cheese Hot dogs* recipe below
Potato chips





Pork Chops and potatoes

4 potatoes, peeled and thinly sliced
1 onion, sliced
4-6 pork chops
Salt and pepper to taste

In a 13X9” baking dish, layer potatoes, sprinkle with a little salt and pepper, put chops on top, top with onions. Sprinkle with a
little more salt and pepper. Cover and bake at 400 degrees for 1 hour or until chops are done. Serves 4-6.


Salsa Rice

Cook rice as you usually do substituting salsa for half of the water.



BBQ Chicken Legs in CP

6-10 frozen chicken legs
1 bottle BBQ Sauce

Put legs in CP, pour in whole bottle of BBQ Sauce. Cook on
high for 4-5 hours or on low all day.





Mandarin Orange Salad

1 (6 oz.) orange Jello
2 (3 oz.) regular vanilla pudding,NOT instant
9 or 12 oz. Cool Whip
1 can mandarin oranges, drained

Mix Jello and pudding together in a saucepan. Add 4-1/2 cups hot tap water. Bring to a boil. Boil 4 minutes. Set aside to cool, pour into a large bowl. Chill overnight. The next day fold in Cool Whip. Drain mandarin oranges to decorate on top or add to the Cool Whip if desired.


Beef Tips

Put beef tips in crockpot, add diced onions, salt and pepper. Cook on high for 3 hours or on low 6-8 hours. Serve over rice.


Baked Tilapia or Flounder

Put fish on sprayed baking pan and sprinkle with a little salt and pepper. Squeeze lemon juice generously over each piece. Bake @ 350 degrees until fish flakes easily.


Cheese Hot Dogs
Place one slice of cheese on opened hot dog bun. Top with cooked hot dog. Add your choice of toppings.