On Sunday I put together & shopped for the next two weeks’ dinner plans. It was easy to plan this far in advanced using the Plan to Eat online meal planner. If you sign up we can share recipes; all the ones from my meal plans are in my online recipe book.
Last Monday I had Easy Pork Chops and Rice planned for yesterday. This is a recipe that was taught to me by my Setp-Mom a long time ago. I am sure you can also find it on the inside label of Campbell’s soup.
Easy Pork Chops and Rice
Ingredients:
4 pork chops (can be bone-in or boneless just adjust cooking time for thickness)
1 can cream of mushroom soup
milk
1 can Beef Consume
1 cup of rice
2 Tbl butter
seasoning salt
salt & pepper
Directions:
Preheat oven 375º
Season pork chops with salt, pepper and seasoning salt. Brown on both sides and place in a deep casserole dish. (I use round corning ware dishes)
Prepare cream of mushroom soup as directed with milk and pour over the pork chops.
Add rice to another casserole dish with one can of consume and one can of water and two tablespoons of butter.
Cook both in oven for aprox one hour or until rice absorbs all liquid and pork chops are 160º
Menu Plan Dec 10th to Dec 16th
Mon: Night out
Tue: Pan-Seared Steak & Onions with Pepperjack Potatoes
Wed: Lasagna Soup with Easy Parmesan Knots
Thr: Oregon Fall Bacon & Cheese Studded Meatloaf* with Easy Beer Mac & Cheese
Fri: Slow Cooker Chicken Alfredo Lasagna with french bread
Sat: Left overs
Sun: Sweet & Spicy Bacon Chicken with Bacon Beer Cornbread
*I substituted shredded cheese for cheese curds because you have to live near or visit a cheese factory to get them. I made this a couple of weeks ago and because it uses two pounds of meat I froze half of the uncooked mixture. I will pull it out of the freezer and throw it in the oven.
Keep Calm and Cook On
I Tri and Craft 