A Few New Dishes for the Week!

I feel like I've been in a cooking rut the last few weeks, which is why I haven't posted much for recipes.  It's kind of been like Groundhog Day around here...same old stuff on repeat.  I am happy to report that I am getting out of this rut and have put together a weekly menu that I think everyone is going to love!

Monday
Round Steak with Mushroom Gravy (you can find the recipe here)
Homemade mashed potatoes
Corn

Tuesday
Beef Stroganoff (recipe here)
French Bread

Wednesday
Spaghetti Carbonara

16 oz. spaghetti
1 cup chopped turkey bacon or regular bacon (of course, you know I like the turkey)
1/2 cup chopped onion
2-3 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons flour
1 1/2 cup low fat milk
1/2 cup lowfat sour cream
1/4 cup grated parmesan cheese
1/4 cup chopped, fresh parsley
salt and pepper

Cook spaghetti.  Meanwhile, cook bacon in large skillet over medium-high heat until crisp.  Add onion and saute 3 minutes until onion is soft.  Add oregano and cook 1 minute.  Add flour - stir to coat onion.  Add milk, bring to simmer.  Cook 5 minutes until sauce thickens, stirring frequently.

Remove from heat - stir in sour cream, parmesan cheese and parsley.  Season with salt and pepper to taste.  Drain pasta and toss with sauce to coat.


Thursday
Fannie Farmer's Classic Baked Macaroni & Cheese

1 (8 oz) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground pepper to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Preheat oven to 400 degrees.  Cook and drain macaroni according to package directions; set aside.  In a large saucepan melt butter.  Add flour mixed with salt and pepper, using a whisk to stir until blended.  Pour milk and cream in gradually; stirring constantly.  Bring to boiling point and boild 2 minutes (stirring constantly).  Reduce heat and cook (stirring constantly) 10 minutes.  Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.  Turn off stove.  Add macaroni to the saucepan and toss to coat with the cheese sauce.  Transfer macaroni to a buttered baking dish.  Sprinkle with breadcrumbs and bake 20 minutes or until the top is golden brown.

Friday
Cream Cheese Potato Soup (recipe here)

Saturday
Simple, Fried Pork Chops (recipe here) - can't wait to try these!!  I think the family is going to love them!

So yes, we are having some of the standby's but I'm adding a couple of new things this week too!  I'd love to hear some of your favorite Fall dishes!

Enjoy!

Gingered Pork & Pineapple

Since Aidan LOVES ham with pineapple, I thought this would be something he might fall in love with as well...He did in fact like this dish but his request is that I make it a little sweeter next time.  I was just pleased that I found something new that he would eat.  Oh, and the little people absolutely loved this!

2 lbs. boneless pork shoulder
2 tablespoons cooking oil
3/4 cup chicken broth
3 tablespoons quick-cooking tapioca
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce (optional.  I opted out of this one)
1 teaspoon grated fresh ginger
1 15 1/4 ounce can pineapple chunks (juice packed)
4 medium carrots, cut into 1/2-inch slices (2 cups)
1 large onion, cut into 1-inch pieces
1 8-ounce can sliced water chestnuts, drained (I love their crunch!)
1 1 1/2 cups fresh snow pea pods or one 6-ounce package frozen pea pods
3 cups hot cooked rice

Trim fat from pork.  Cut pork into 1-inch pieces.  In a large skillet brown half of the pork at a time in hot oil.  Drain off fat.

In a 3 1/2 to 4 quart slow cooker combine broth, tapioca, soy sauce, oyster juice (if desired) and ginger.  Drain pineapple, reserving juice.  Stir juice into broth mixutre; cover and chill pineapple chunks.  Add carrots, onion and water chestnuts to cooker.  Add pork.

Cover and cook on low-heat setting for 6 to 8 hours, or on high-heat for 3 to 4 hours.

If using low-heat setting, turn to high-heat setting.  Stir pineapple chunks and the fresh or frozen snow peas into cooker.  Cover and cook 10 to 15 minutes more until peas are crisp-tender.  Serve over rice.

Enjoy!