Weekly Menu Plan Feb 27 to March 4, 2023

 

March is heading our way!  Woohoo!  I'm ready for some spring, I'll bet you are too!

Last week was a busy one, and we wound up having more leftovers than I thought I would have.  We went out to eat a couple evenings because my days were too busy to prep dinner.  Some weeks are like that.

So this week, I just repeated the meals from last week that I didn't get to make.  So the first few days of this week are the repeated from last week.  I already had everything to make the meals, and I don't want to waste the food.  Not at these prices, definitely!

Here is my menu plan for the week:

I am already a day behind on my menu, because my son made ribs over the weekend and we ate them instead of what I had planned.  They were sure yummy!  Better than I could do!  So tonight (Monday), I am making the Gluten Free Chicken Ala King for dinner.  I cooked several pounds of chicken breast overnight in my slow cooker, and I have enough chicken now for the rest of the week.

Have a great week, and I hope you find some inspiration here!

Gluten Free Smothered Pork Chops

 

Monday night we had Gluten Free Smothered Pork Chops for dinner.  They were delicious!  But, I have to admit, I love anything with gravy!  I don't make gluten free gravy very often, so this was definitely a treat for me.  Definitely comfort food for me.  I made mashed potatoes and peas to go with it.  There was plenty of gravy to smother the mashed potatoes, too.  

I buy most of the meat and chicken I make from Sams Club.  I used a package of 6 boneless pork chops for this recipe, and they were cut a good 1/2 inch thick.  They worked very nicely in this recipe.

The recipe I used was tweaked slightly from Mama Shire.  It is a gluten free, dairy free recipe.  Although it looks a little complicated, it really isn't.  I just broke it down into steps, and it was very easy to follow.

Gluten Free Smothered Pork Chops

6 boneless pork chops

Salt and pepper

1/3 cup olive oil

1/2 cup gluten free all purpose flour (I used Pillsbury Gluten Free)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon poultry seasoning

1/4 teaspoon pepper

2 medium onions, sliced thinly

1 tablespoon minced garlic (I use refrigerated minced garlic from a jar)

4 cups chicken broth

1 teaspoon Kitchen Bouquet browning sauce

1.  Pound the pork chops with a meat mallet on both sides.  Season each chop with salt and pepper.

2.  In a medium shallow bowl, mix the gluten free flour, garlic powder, paprika, salt, poultry seasoning, and pepper.  

3.  Heat the oil in a large skillet over medium high heat.  Dip both sides of each pork chop in the flour mixture.  Add the chops to the skillet, and fry on each side for 5 minutes. Then move the pork chops to a 9 X 13 baking dish.   Reserve the remaining flour mixture.

4.  While the pork chops are frying, slice the 2 onions.  After you have removed the pork chops from the skillet, add the onions to the skillet.  Cook onions over medium heat about 7 minutes, stirring occasionally, until they are wilted and transparent.  Add the minced garlic, and cook 1 more minute.

5.  Stir the reserved flour mixture into the onions, and cook for 3 minutes.  Stir often.

6.  Slowly pour in the chicken broth, and bring to a boil.  Stir in the Kitchen Bouquet.

7.  Carefully pour the onion gravy mixture over the pork chops in the baking dish.  Cover with aluminum foil.

8.  Bake the pork chops, covered, for 50 - 60 minutes, or until the pork chops are tender.

9.  Serve with mashed potatoes and peas.

This was very, very yummy!  If you try it, I hope you like it as much as we did!

Weekly Menu Plan 2-19 to 2-25, 2023

 

I wish I could say I've been sewing or quilting, but that's not the case.  Sometimes, life just happens, and you get a little bit sick and a lot thrown off track.  That's where I've been.  Trying to keep up, not feeling 100%, busy with appointments and other obligations, and no time for planning meals ahead of time.  

As it turns out, once again and always, God is good!  I am feeling much better, I am getting back to my normal routine, and I am planning my meals ahead of time again.  I love that God is with us through whatever happens to us and around us.  Faith and prayer are great sources of peace and comfort!

This coming week is a little less busy than I've been.  Only 2 minor appointments!  Woohoo!  I am WAY behind on housework and sewing, but I'll get caught up one way or another.  I'm just glad that food sounds good again!

For this week, I've got a variety of meals - some tried and true, and some new to me.  They all sounded good as I looked through my cookbooks and online.  I hope they all turn out!

Tonight we are having a tried and true - Slow Cooker Meatballs over Egg Noodles, and Green Beans.  One of my favorite comfort foods!   I use gluten free egg noodles by Jovial, and I get them at Wal Mart.  The meatballs I use are frozen, and I buy them at Sams Club.  They are gluten free and very good.  Dessert is a cheesecake I have been wanting to try.  It's gluten free, but not dairy free, so I will have to refrain from eating too much of it.  I am hoping the rest of the family likes it, so I can give some away to them.  A whole cheesecake is a lot for 2 people!  I think it will be really yummy, though!

Here is my menu plan for this week - I can't believe we are in the last whole week of February already!  I'm ready for spring though, I bet you are too!

I hope to have time to share some of the recipes I use.  If you don't have to eat gluten free, many of my recipes are easily adapted to using regular flour or ingredients containing gluten.

Have a wonderful week, and I hope you can find some inspiration in my menu plan this week!

Hugs,