Monday- pancakes and bacon
Tuesday- ham and cheese wraps; french fries
Wednesday- Marebelle's casserole; crescent rolls; fruit salad
Friday- pizza night
Saturday- Russian chicken (see below); salad
Sunday- pork chops with creamy mustard sauce (see below); asparagus; biscuits
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.