Sunday, February 27, 2011

Cooking: Menu Week Ending March 5th

This week, I am giving my student’s an exam. So in preparation for spring break, my project is to paint the living room all week, with maybe a special day… please make room for a special day. The wedding projects are going to be finished this month so I have to wrap one of them up this week. Also, the yard will be seeded, flower beds weeded and broccoli and cabbage planted. Very excited for spring planting!!! What is on your menu? What is your plan for the week?


Mustard Cream Herb Pork Chops
Roasted Green Beans
Baked Potatoes




7 Layered Salad




Steak Stromboli


Cheese Stuffed Meatballs with Linguine
Cesar Salad
Fresh Baked French Bread with Parmesan Butter


Buffalo Turkey Chili
Garden Salad

Mustard Creamy Herbed Pork Chops
4 pork chops
1 tablespoon margarine or butter
1/3 cup finely chopped carrot
1 tablespoon snipped parsley
2 teaspoons all-purpose flour
1 t. Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon instant beef bouillon granules
2/3 cup milk or light cream
2 tablespoons white cooking wine
Trim fat from meat. Sprinkle with salt and pepper. In a large skillet, cook the pork chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5 to 7 minutes more or until no pink remains. Remove chops, reserving drippings and carrot. For sauce, stir in parsley, flour and basil into drippings and carrot. Add light cream all at once. Cook and stir till thickened and bubbly. Stir in wine or water. Return chops to skillet and heat through. To serve, spoon sauce over chops. Makes 4 servings.


  1. sounds like you have another busy week...your menu sounds yummy

  2. This sounds like a delicious week!

  3. I was so proud of myself...we ate at home (and I cooked) every single night last week!!! Yes, I made a menu and it was wonderful. Your menu this week looks fantastic and I would love the recipe for the cheese stuffed meatballs...they looks out of this world!


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