Menu Planning

School starts back Monday and I will have to return to the reality of working again.  There goes sleeping late, playing on the computer for long periods of time, trips to the beach, no schedule, and going to the bathroom whenever I want to.  Yes, I said it.  Those who don't work in schools don't realize that teachers can't go to the bathroom whenever they want because the students have to be supervised at all times.  Once school starts back, I also have to come home and fix dinner after an exhausting day.  One trick that I find helpful is to make a menu out ahead of time.  Sometimes I use foods from the cook-a-thons I have, other foods I have in the freezer, or foods that are on sale in the grocery stores that week.  Sometimes I make a menu out for a week or two and sometimes I plan it for the month.  This keeps me from having to think about what to cook when I come home and I can take the meat out of the freezer before I leave for work.  If something comes up, like deciding to go out to dinner one night or eating leftovers, I will use the pre-decided meal the next night and move another night's meal to the next week.  Using the menu planning method also saves me time because I can plan ahead of time what I need to buy at the store.  I usually don't plan for Saturday or Sunday because those days are more laid back and we are out and about quite frequently.  I typically use a free calendar I receive in the mail or from the bank to list my meals.  Last year I received a free calendar from Betty Crocker; today I received a 2012 calendar from the Humane Society.  If you don't have a calendar, you can go online at wincalendar.com and print them off by the month.  I usually just write down the main item for dinner because I can come up with the other stuff fairly quickly.  Some people choose to write down the entire menu.  It's whatever works best for you.  Today I made a calendar of menus out for two weeks and have listed them below.  Two of the items are recipes that I have posted today.

Leave a comment after you try a recipe and let me know how you like it.

      Week 1

Monday  -  Crunchy Onion Pork Chops

Tuesday  -  Hamburgers*

Wednesday  -  Meatloaf

Thursday  -  Tomato Bisque & grilled cheese sandwich

Friday  -  Italian Sausage Casserole

      Week 2

Monday  -  Swiss Steak

Tuesday  - Spaghetti*

Wednesday  -  Chicken Pot Pie Filling

Thursday  - Loaded Potato Soup and Salad

Friday  -  Chicken Crecents

*These items are basic and I have not posted a recipe for them.

Crunchy Onion Pork Chops (or Chicken)

1 small can of French’s Fried Onions

4 pork chops or boneless skinless chicken breasts

1 egg, beaten

Crush the onion rings in a plastic bag.  Dip pork chops or chicken breasts in the egg.  Place the meat in the plastic bag with the crushed onions and coat.  Place on a baking sheet and bake for 20 minutes at 400 degrees.  Meat should not be pink in the center.

You can also use boneless pork chops.