Friday, March 2, 2012

Meal of the Week

Another busy week at work with no time left over to work on my blog. I finally have some time and thought it would be fun to create a "Meal of the Week" post. So here goes....

"Meal of the Week Menu"
Mixed Greens with Parmesan Crisps
Pork Chops with Mushroom Gravy
Smashed Potato Casserole
Fresh Green Beans & Basil
Dessert:  Strawberry No-Bake Cheesecake

Sounds good?  I hope you enjoy the menu that I put together...looks like a lot, but would be a great meal for the family on Sunday afternoon...with hopefully some left-overs for Monday's lunch.

Mixed Greens with Parmesan Crisps


1 cup Kraft 100% Grated Parmesan Cheese
2 tsp. finely chopped fresh rosemary
8 cups baby mixed salad greens
1/2 cup seedless red grapes, halved
1/2 cup Planters Walnut Pieces, toasted
1/2 cup Kraft Light Done Right! Red Wine Vinaigrette Reuced Fat Dressing


HEAT oven to 400°F.
COMBINE cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
BAKE 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
COVER 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.

Pork Chops with Mushroom Gravy

February/March 2007

4 bone-in rib or center-cut pork chops, 3/4 to 1 inch thick
2 tsps. vegetable oil
3 T. unsalted butter
1 lb. white mushrooms, sliced
1 small onion, chopped fine
3 T. all-purpose flour
2 C. chicken broth
2 tsps. minced fresh thyme
1 T. Dijon mustard

  1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to plate and tent with foil.
  2. In now-empty skillet, cook butter, mushrooms, onion, and 1/4 tsp. salt, covered, until softened, about 5 minutes. Remove lid and cook until moisture has evaporated, about 5 minutes. Sprinkle flour over mushrooms and stir to coat. Slowly stir in broth, thyme, and any accumlated pork juices and simmer until gravy has thickened, about 3 minutes. Off heat, stir in mustard and season with salt and pepper.
Smashed Potato Casserole

This is a favorite of mine.  A friend gave me this recipe many years ago and it's a hit every time.

6 large potatoes of your choice
1 3 oz. pkg. cream cheese
1 beaten egg
1 green pepper chopped
1 small onion chopped
1 small package of shredded cheddar cheese

Peel and cut potatoes.  Place in pan, cover with water, add a little salt and cook until tender.  Drain.  Combine pototes and the rest of the ingredients and beat.  Spray a casserole pan with oil and place the potato mixture in casserole.  Bake for about 40 minutes at 350 degrees.  Remove from oven and add the shredded cheddar.  Return to oven for about 15 minutes longer.

Fresh Green Beans & Basil


1/3 cup Kraft Sun Dried Tomato Vinaigrette Dressing
1 lb. fresh green beans, trimmed
1 red onion, sliced
3 T. chopped fresh basil

HEAT dressing in large skillet on medium heat. Add beans and onions; cover.
COOK 5 min. or until beans are crisp-tender.
TOP with basil; cook, covered, 1 min.

Dessert - Strawberry No-Bake Cheesecake-Yummy!


12 Honey Maid Honey Grahams, finely crushed (about 2 cups crumbs)
6 T. margarine, melted
1 cup plus 2 T. sugar, divided
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup straberry preserves
2 cups fesh straberries, chopped
1 tub (8 oz.) Cool Whip Whipped Topping, thawed


MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add preserves; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and COOL WHIP into cheese mixture. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.


The nice thing about this menu is that the potatoes and dessert can be made the day before and then all that's left is the salad, pork chops, and green beans to put together.  The chops and beans cook quickly and the salad is a snap to put together.  What a great meal for the weekend when we have a little more time to make something special.  You could also serve this during the week with a little planning.

Enjoy! 










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