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| Curry |
Mon - Shake-n-Bake Pork Chops (prepare according to package)
Tue - Grilled Cheese and Tomato Soup
Wed - Swedish Meatballs
Thu - Panang Curry
Fri - Three Cheese Vegetable Sausage Pizza
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| Tomato Soup |
Grilled Cheese and Soup
8 slices of bread
16 slices of cheese (I like cheddar)
butter
Tomato Soup (just the soup, not the toppers)
Goldfish crackers for soup
Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on med-high/medium for 5-10 or until the bottom piece turns light golden brown. Uncover. Turn sandwiches over and cook until it's golden brown on other side. Serve hot with hot soup.
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| Crock Pot Swedish Meatballs |
EASY Swedish Meatballs
1 (32 oz) package frozen meatballs, thawed (not Italian)
1 (10 oz) can condensed cream of mushroom soup
1 package dry powdered onion soup mix
1 soup can full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.
1 (32 oz) package frozen meatballs, thawed (not Italian)
1 (10 oz) can condensed cream of mushroom soup
1 package dry powdered onion soup mix
1 soup can full of milk
1/2 cup sour cream
in a large skillet brown meatballs, then remove. Add in soups, sour cream, and milk to skillet and mix. Return meatballs and heat on med-high heat until hot. Serve over Minute Rice or egg noodles prepared according to package.
CROCK-POT RECIPE: brown meatballs in oven, toaster oven or skillet before adding to crock pot. Mix soups, sour cream, and milk in crock pot, mix. Add in meatballs. 4-6 hours on medium. Serve over Minute Rice or egg noodles prepared according to package.
Yellow Panang Curry
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
2 tsp fresh ground ginger
2 tsp - 1 tbsp Panang Curry Paste (I like A Taste of Thai brand)
2 medium potatoes, cubed
1 bell pepper, diced
2 carrots, diced
1/2 onion, diced
2 tsp fresh ground ginger
Juice and zest of 1 lime
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and vegetables (except potatoes) in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until potatoes are tender, up to 1 hour. Serve with white or jasmine rice.
2 (13.5 oz) cans Coconut Milk
1 can chicken stock
2 lb chicken or pork, cubed
1 tbsp oil
In a large stock pot, cook chicken (or pork) and vegetables (except potatoes) in oil until meat is no longer pink. Add curry paste, coconut milk, ginger, potatoes and chicken stock to pot. Simmer on medium until potatoes are tender, up to 1 hour. Serve with white or jasmine rice.
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