Recipe and menu for the week

I am happy to report that we stuck to our menu plan for all but one dinner last week! The only reason that we didn't stick to Saturday's is that we decided to have a date night and that is so much better, isn't it?!


Here is what is on the menu for this week (I know, it's already Wednesday!).

Monday:
Grilled ham and cheese with tomato soup. (yummy)

Tuesday:
Dijon breaded rosemary porkchops with green beans and spinach and feta salad
(scroll down for recipe)

Wednesday:
Mexican Casserole (recipe tomorrow) and cornbread

Thursday:
Leftovers as I am going out of town with some friends for a few days!!

Friday:
Turkey and cheese pesto paninis

Saturday:
Crockpot Turkey Chili (recipe here)

Sunday:
Grilled Asian Sesame Chicken



Breaded Dijon Rosemary PorkChops

Ingredients:

Pork chops (of course)
Dijon Mustard
Rosmary, leaves only, chopped
Salt and pepper to taste
about 1/2 cup bread crumbs (more or less depending on your taste)
Olive oil for browning the pork chops


Directions:

-Preheat oven to 400
-Slather the dijon mustard over the porkchops. I am quite liberal when it comes to this
-Sprinkle with rosemary, salt and pepper.

- Coat your chops on both sides with breadcrumbs. I like to press more rosemary onto the chops at this point. 


- Heat a skillet on medium high heat. Place a drizzle of olive oil into skillet. Brown the chops for a few minutes on each side to seal in the moisture. I browned mine a little too long. Oops!

- Place chops in oven and cook for 30 mins. My porkchops were really thick so we ended up cooking them for almost double the time.  I just aim for them to reach a minimum internal temp of 160.


That is it! Serve and enjoy! I didn't get a picture of them all done because I gobbled them right up! Seriously, I was so hungry!