Menu Plan–Week of 7/9–7/15

Menu Plan – 7/9 – 7/15

9 Pork Taquitos Rice

10 7 Layer Taco Dip Cups

11 Lemon Chicken  Pasta Bread

12 Santa Fe Chicken Rice

13 Left Overs

14 BBQ - Hamburgers

15 Cole Slaw BBQ Pork Sandwiches

This weeks  menu plan recipes:

Monday – Shredded Pork Taquitos
Tuesday – 7 Layer Taco Dip Cups – see recipe below
Wednesday -  Lemon Chicken Pasta – I will be making a post with recipes using Philadelphia Savory Lemon & Herb Cooking Cream this week
Thursday - Santa Fe Chicken
Friday – Leftovers
Saturday – BBQ Hamburgers
Sunday – Cole Slaw BBQ Pork Sandwiches – see recipe below

Seven-Layer Dips Cups
Makes about 8 individual dips

1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
9 ounce plastic tumblers
tortilla chips

Directions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:
Layer 1: beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa, and 2 Tablespoons of cheese. Make sure you drain your salsa to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Recipe from: http://www.the-girl-who-ate-everything.com/2011/12/individual-seven-layer-dips.html
For this weeks menu plan I will be cooking a large Pork Roast in the Crockpot tonight for Monday and Sundays meal – Here is the recipe for the Pork Roast:

  Crock Pot Santa Fe Chicken

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar. Recipe from : Skinnytaste.com

Ingredients:

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste
  Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla.
  
 Shredded Pork:

• 2 tsp. olive oil
• 1 1/2 – 2 lbs. pork roast (I used 3 –4 for pounds of meat – since I am using it for two meals)
• 1 - 7 oz. can of whole or diced green chiles
• 5-6 cloves of garlic, chopped finely – or minced garlic from jar
• Dried oregano, to taste
• Cumin powder, to taste
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• 2 cups of chicken broth

Add all ingredients into the crockpot and cook on low for or high for.  After the meat is cooked, let it cool and shed the meat using two forks. 

I will store one container in the fridge for tomorrows meal and the second container in the freezer for Sundays Sandwiches.

 Grandmas Cole Slaw

Pour a 1-pound bag of coleslaw vegetables into a bowl. Or shred a pound of cabbage and carrots (or your favorite coleslaw vegetables) into a bowl.
Top with the dressing.

1/4 cup granulated sugar
1 teaspoon celery salt
1 teaspoon dry mustard
3/4 cup mayonnaise
2 1/2 tablespoons white vinegar

Toss to combine. Refrigerate until ready to serve.

 BBQ Pork Coleslaw Sandwiches

2 lbs. of shredded Pork
1 jar of your favorite  BBQ Sauce
Toss together and serve on buns.  Top with store bought or homemade coleslaw.

You can serve with homemade potato chips (or store bought)

These are great!!!

Enjoy this weeks meals~