Whats For Dinner Next Week 10-23-11
I sure am glad that you stopped by to help me out with the cooking project for our fall festival. I just love this time of the year when we have so many fun events in the area. There are festival's and carnival's and art and craft bazaar's. Today I am making pies for our fall festival, so I am happy to have some help. We can sit down and take a little break while we take a look at next weeks menu. If you haven't gone to my new face book page to like Miz Helen's Country Cottage, I sure would appreciate if you would, its on the side bar.
Tuesday
Sunday
Slow Cooker Pork Chop Dinner
Slow Cooker
Pork Chop Dinner
Miz Helen's Kitchen
4 to 6 Thick Cut Pork Chops
4 medium Yukon Gold Potatoes Sliced with skin on
Yellow Medium Onion Sliced
12 medium size Mushrooms cut in half
1 Can Cream of Mushroom Soup
1 can evaporated Milk
7 American Cheese Slices
2 teaspoon dried Thyme( 1 tsp for Pork and 1tsp for vegetables)
Salt and Pepper to taste
Season your Pork Chops, Potatoes, Onions, and Mushrooms with Thyme, Salt and Pepper. Sear Pork Chops in a dry hot skillet (no oil). Layer in the Slow Cooker, Pork Chops, Potatoes, Onions, and Mushrooms. Place Cheese Slices on the top of the layers. Mix together Cream of Mushroom Soup and Milk, pour the mix over the top of the layers.
Cook on high 4 hours or low for 6 hours
This is a wonderful dish and makes a very thick rich gravy for the chops. If you are at home while this is cooking be prepared, the smell is heavenly. I hope that you will enjoy this recipe.
4 to 6 Thick Cut Pork Chops
4 medium Yukon Gold Potatoes Sliced with skin on
Yellow Medium Onion Sliced
12 medium size Mushrooms cut in half
1 Can Cream of Mushroom Soup
1 can evaporated Milk
7 American Cheese Slices
2 teaspoon dried Thyme( 1 tsp for Pork and 1tsp for vegetables)
Salt and Pepper to taste
Season your Pork Chops, Potatoes, Onions, and Mushrooms with Thyme, Salt and Pepper. Sear Pork Chops in a dry hot skillet (no oil). Layer in the Slow Cooker, Pork Chops, Potatoes, Onions, and Mushrooms. Place Cheese Slices on the top of the layers. Mix together Cream of Mushroom Soup and Milk, pour the mix over the top of the layers.
Cook on high 4 hours or low for 6 hours
This is a wonderful dish and makes a very thick rich gravy for the chops. If you are at home while this is cooking be prepared, the smell is heavenly. I hope that you will enjoy this recipe.
Green Tossed Salad
Hot Cottage Bread
Apple Pie
Monday
Southwest Chicken and Potato Soup
Southwestern Chicken and Potato Soup
Adapted From
Weight Watchers Recipe
La Phemme Phoodie
Prepared By:
Miz Helen's Kitchen
3/4 pound uncooked boneless chicken breast, cut into 1 inch cubes
2 medium sweet potatoes, peeled cut into 1 inch cubes
1 large onion, chopped
29 oz. canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat free chicken broth
1 teaspoon dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed
Mix all ingredients, except corn, in a 4 quart or larger slow cooker; cover and cook on low heat for 6 hours. After 6 hours stir in corn and cover slow cooker and cook on low heat for about 30 minutes more.
Recipe Tips From Miz Helen
I adjusted the seasons because we like a lot of spice.
Spice
1 teaspoon cumin
2 teaspoon chili powder
2 teaspoon dried cilantro
salt and pepper to taste
Corn
I used roasted corn from my freezer. When we are roasting corn on the grill, we always make extra, cut it off the cob and freeze it. It is great to have for just this purpose.
I doubled this recipe and put the extra servings in the freezer. These will be great on one of those busy days when there is no time to cook.
Tortilla's Weight Watchers Recipe
La Phemme Phoodie
Prepared By:
Miz Helen's Kitchen
3/4 pound uncooked boneless chicken breast, cut into 1 inch cubes
2 medium sweet potatoes, peeled cut into 1 inch cubes
1 large onion, chopped
29 oz. canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat free chicken broth
1 teaspoon dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed
Mix all ingredients, except corn, in a 4 quart or larger slow cooker; cover and cook on low heat for 6 hours. After 6 hours stir in corn and cover slow cooker and cook on low heat for about 30 minutes more.
Recipe Tips From Miz Helen
I adjusted the seasons because we like a lot of spice.
Spice
1 teaspoon cumin
2 teaspoon chili powder
2 teaspoon dried cilantro
salt and pepper to taste
Corn
I used roasted corn from my freezer. When we are roasting corn on the grill, we always make extra, cut it off the cob and freeze it. It is great to have for just this purpose.
I doubled this recipe and put the extra servings in the freezer. These will be great on one of those busy days when there is no time to cook.
Left Over
Apple Pie
Tuesday
Hamburger Steak with Onion Gravy
Garlic Mashed Potatoes
Steamed Green Beans
Tossed Green Salad
Hot Biscuits
Pumpkin Chocolate Chip Cookies
Adapted From
Ott, A
Gooseberry Patch
Prepared In:
Miz Helen's Kitchen
1 cup canned pumpkin
1 cup sugar
1/2 cup oil or applesauce
1 egg beaten
2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 teaspoon vanilla
1 cup, semi-sweet chocolate chips
Combine pumpkin, sugar, oil or applesauce and egg. In a separate bowl, stir together flour, baking powder, cinnamon and salt. Add pumpkin mixture to flour mixture; stir well. Dissolve baking soda in milk; add to dough and mix well. Stir in remaining ingredients. Drop by teaspoonfuls onto lightly greased baking sheets.
Bake 350 degrees for 10-12 minutes.
Gooseberry Patch
Prepared In:
Miz Helen's Kitchen
1 cup canned pumpkin
1 cup sugar
1/2 cup oil or applesauce
1 egg beaten
2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 teaspoon vanilla
1 cup, semi-sweet chocolate chips
Combine pumpkin, sugar, oil or applesauce and egg. In a separate bowl, stir together flour, baking powder, cinnamon and salt. Add pumpkin mixture to flour mixture; stir well. Dissolve baking soda in milk; add to dough and mix well. Stir in remaining ingredients. Drop by teaspoonfuls onto lightly greased baking sheets.
Bake 350 degrees for 10-12 minutes.
Makes 2 1/2 dozen
Wednesday
Chicken Cacciatore
Green Tossed Salad
Garlic Bread
Left Over
Pumpkin Chocolate Chip Cookies
Thursday
Grilled Turkey Burgers
Spicy Oven Baked Sweet Potato Wedges
Key Lime Mini Cheesecakes
Friday
From
Lunch
Autumnal Salad at Life Currents
She Crab Soup at Katie Kate's Kitchen
Warm Apple Pie Dessert Drink at Sugar Bean Bakers
Saturday
From
Miz Helen's Kitchen Table Cookbook
Stacked Enchilada's
Mexican Salad
Home Canned Garden Salsa
Corn Tortilla's
Spicy Chocolate Delight
A Reminder
The Texas Star Chili Cook Off Will End On October 31, 2011 be sure and enter your best Chili or stop by and look at all the wonderful Chili Recipes. The winner is judged on page views so help them win a
$50 Gift Certificate to Amazon
I am so happy that you stopped by to visit with us today and sure hope you will come back very soon!
Peace and Joy
Miz Helen
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Wow.Great menu indeed;))
ReplyDeleteGreat menu, as always, Miz Helen! Aren't you enjoying this cooler weather in Texas?
ReplyDeleteLooks like a yummy week and the pumpkin chocolate chip cookies sound great-enjoy:@)
ReplyDeleteHi lovely lady.
ReplyDeleteThis look like a great week eating cookies !! I love chocolate chip.. I just post my Halloween Tablescape maybe you can come see.
This Texas lady hopes you have a great week.
XXOO Diane
Sounds like great stuff at your house this week!
ReplyDeleteLisa @ http://hopewellmomschoolreborn.blogspot.com/
Wow! Two great recipes! I love pork chops in a crock pot. Thanks for sharing.
ReplyDeleteIt sounds like it is going to be a very yummy week at your house, Miz Helen! I especially like the sound of that lovely, warming Southwest Chicken and Potato Soup. Thank you for sharing this post with the Hearth and Soul hop.
ReplyDeleteYum, you have a great looking menu lined up Miz Helen. Me and my hubby are both drooling over your Slow Cooker Pork Chop Dinner. It will be making an appearance on my menu soon. Have a great weekend!
ReplyDeleteLooks like a great menu!What a good week!
ReplyDeleteLooks yummy!
ReplyDeleteWende
These eats look great, Miz Helen! Thanks so much for sharing them.
ReplyDelete