Sep 12, 2012

September 13th - September 19th

My menu for the week along with a  shopping list...

Thursday - Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato over pasta.  As part of my Allstar activities this month I am working with al Fresco Chicken Sausage. I have worked with this sausage before as part of this program, and we have really enjoyed the recipes. I am looking forward to trying this one!

Friday - Garlic Chicken with a salad.  Be sure to check the temp of your chicken with an instant read thermometer about 20 mins in. Depending on the size of your chicken, the 30 minute cook time might overcook them. The temp should read between 155-160 degrees when done. Then let them rest 10 minutes before slicing.

Saturday - Leftovers

Sunday - Invite some family or friends over and enjoy a delicious meal together! This is easy to make and the flavors are wonderful!! Pork Chops with Raspberry Sauce served with spinach and garlic mashed potatoes. The Raspberry sauce is amazing!! Boneless pork loin chops are on sale at Publix this week for $3.99/lb

Monday - Homemade Sloppy Joes and Baked French Fries.  We love this sloppy joe recipe! It is so easy and delish! Ground Round is on sale this week at Publix, so it's a good time to make this recipe again. It has been a while since we've had this one!

Tuesday - Roasted Chicken Breasts with a salad

Wednesday - leftovers

Shopping List

(6)Buns for Sloppy Joes

Orange Juice
2 cups cherry tomatoes
1 eggplant
2 bags of salad
fresh basil
fresh thyme
head of fresh garlic
1 green bell pepper
2 red bell peppers
2 onions
sun dried tomatoes (1/4 cup)
bag of baby spinach
yukon gold potatoes

Parmesan Cheese

black pepper
dried thyme (can use fresh thyme in place of the dried)
garlic powder
brown sugar
1 can chicken broth (about 10-11 oz - I use water and chicken base in place of chicken broth)

dry bread crumbs (at least 1/4 cup)
cooking spray
olive oil (I like the Lucini Brand)
white wine vinegar
1 (28 oz) jar of pasta sauce - sundried tomato and herb
Red Wine (1/4 cup)
raspberry jam
Pasta for the Ragu (I suggest Penne)

1 12 oz package al Fresco All Natural Sun Dried Tomato Chicken Sausage
1 lb boneless pork loin chops
1 lb ground round
4 skinless boneless chicken breasts

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