Week of April 17, 2016

Sun - Pork Chops with Fennel
Mon - Sausages, Peppers and Steamed Artichokes over Pasta
Tue - Pork Carnitas
Wed - Homemade "Shake and Bake" Chicken Strips
Thur - Chicken Satay (Food Network)
Fri - Grilled Burgers (Food Network)

Sausage, Peppers, with Steamed Artichokes over Pasta1 lb Italian Sausage Links1/2 green bell pepper, chopped1/2 red bell pepper, chopped1/2 onion, chopped1 can diced tomatoes1 steamed artichoke prepared, and chopped1 lb penne pastaIn a large non-stick skillet, cook sausage and veggies together until sausage is cooked through, over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded Parmesan cheese, if desired.

Pork Carnitas - slow cooker

Pork Carnitas Tacos with Slaw

Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (verde/green) into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice. 

Homemade Shake and Bake Chicken Strips2 cups seasoned Bread Crumbs1/4 cup AP flour1 tsp seasoning salt (such as Johnny's)1/2 tsp ground black pepper1/2 garlic salt1 lb Boneless, Skinless Chicken Breast strips1 cup milk1 gallon size ziplock plastic bag
Mix bread crumbs, flour, salts and pepper in the  plastic bag. In a large bowl put the milk and chicken. One piece at a time, drop the chicken into the bag and shake. Remove piece from bag with a fork and place on greased cookie sheet. Repeat until all the chicken is coated. Drizzle with olive oil (optional).Bake at 350F for 20 minutes, or until chicken is cooked through and golden brown.