Menu Plan Monday: 1/9/12

Monday- pancakes and bacon

Tuesday- ham and cheese wraps; french fries

Wednesday- Marebelle's casserole; crescent rolls; fruit salad

Thursday- leftovers

Friday- pizza night

Saturday- Russian chicken (see below); salad

Sunday- pork chops with creamy mustard sauce (see below); asparagus; biscuits

Russian Chicken

Boneless, skinless chicken breasts, cut into even-sized chunks

1 8 oz. Russian salad dressing

1 16 oz. apricot preserves

1 pkg. onion soup mix

Place chicken in shallow baking pan. Mix remaining ingredients and pour over chicken. Bake uncovered at 325 for 1 -1 1/2 hours. Serve over rice.

Pork Chops with Creamy Mustard Sauce

1 lb. boneless pork chops

salt and pepper

1 tsp. vegetable oil

1/2 cup evaporated milk

2 Tbs. Dijon mustard

2-3 green onions, sliced

Flatten pork chops to 1/4 inch thickness. Season with salt and pepper.

Heat oil in non-stick skillet and cook pork on both sides until brown and cooked through. Remove from skillet and keep warm.

Reduce heat to low. Add evaporated milk, stir to loosen brown bits from the pan. Stir in mustard and green onions. Cook for 1-2 minutes until sauce is slightly thickened. Add pork back in and turn to coat them with sauce.