2011 Meals: 4/18-24

Meal plan for April 18-24, 2011

Monday, April 18, 2011: Leftovers from the weekend
Tuesday, April 19, 2011: Caribbean Chicken, egg noodles, leftover corn & lima beans
Wednesday, April 20, 2011: Leftovers
Thursday, April 21, 2011: Indonesian Pork Roast, rice, green salad
Friday, April 22, 2011: Leftovers
Saturday, April 23, 2011: We're going to a party so we're having ham, rolls, and lots of other food.  We're contributing green salad, a vegetable platter, and cupcakes with a surprise
Sunday, April 24, 2011: Happy Easter! Roasted Herb Chicken and potatoes, green beans, rice

Recipes of the week: We actually have 2 recipes to share, and you can click on the link to the 3rd!  Hope you find something good this week.

Caribbean Chicken
This recipe came from the grocery store ad.  We decided to try it and liked it.

Ingredients:

4 split chicken breasts, rinsed and dried (We used 10-12 boneless, skinless chicken thighs (for our family of 6), because we think chicken breasts are too dry.)
1 egg, slightly beaten
2 cups Kellogg's Corn Flakes, crushed, or 1/2 cup Kellogg's Corn Flake Crumbs
1/4 cup firmly packed brown sugar
1 Tbs cornstarch
Water
1 can (10 oz.) mandarin oranges, drained, reserving juice
2 Tbs frozen orange juice concentrate, thawed (I just used orange juice from the carton.)
2 Tbs margarine or butter (optional)

Directions:

1. Dip chicken in egg and coat with corn flakes.  Place in single layer, skin side up, in shallow baking pan coated with cooking spray or foil lined.
2. Bake at 350'F about 1 hour or until chicken is tender, no longer pink, and juices run clear.  Do not cover pan or turn chicken while baking.
3. In 2-quart saucepan, combine sugar and cornstarch.  Add enough water to reserved mandarin orange juice to measure 3/4 cup.  Stir into cornstarch mixture along with orange juice, mixing until smooth.  Cook over medium heat, stirring constantly, until mixture boils.  Continue cooking and stirring 3 minutes longer.  Stir in margarine and mandarin oranges.
4. Serve hot over hot chicken.

Indonesian Pork Roast

I got this recipe from my Mom.  Who knows where she got it from.

Ingredients:

1 Pork butt (5-6 lbs)

1 garlic, minced

1 chicken bouillon cube

1/4 cup sugar

1/2 cup soy sauce

1 cup water

Ajinomoto (optional)

Directions:

1. Brown pork in dutch oven or heavy pot.
2. Combine the rest of the ingredients.  Pour over pork.
3. Cook 2 to 2 1/2 hours being sure the sauce gets on all of the pork.
4. Slice and serve hot.

Directions for cooking in pressure cooker:

1. Put pork and all ingredients in pressure cooker on high heat.
2. As soon as cooker whistles loudly, turn heat to low.  Keep on low for 20 minutes if pork is fresh, or 35 minutes if pork is frozen.  Wait for pressure gauge to drop.
3. Slice and put back into cooker.  Cover.  Wait for pressure gauge to drop.
4. Serve hot.