Weekly Dinner Menu

Hello LOVELIES!!! I have been so M.I.A. around these parts…..that stops now!  I’m pretty excited about this week’s dinner menu and grocery list as you can see I did something new and added a printable shopping list with extra slots to write in your own items and if you want I also included the menu. I thought this would be something nice and make things easier.

As a reminder menu is in no particular order. I look at my dinner list every morning and plan for dinner based on the evening’s activities, commitments, etc.

Dinner Menu 11/11 – 11/17

**Recipes:**

Philly Cheesesteak Stuffed Bell peppers

**recipe inspired by my friend Lisa From blog: Making Pretty Memories

1-2 lbs. Shaved Beef  (Trader joes has some great shaved beef or you can ask the butcher at your local grocer to shave some top round steak paper thin)

4 Bell Peppers

1 TBSP Olive Oil

1 small onion (finely diced)

2 cloves garlic (minced)

salt n pepper to taste

12 oz. pkg Provolone Cheese Slices

Preheat oven to 400 degrees

Cut off the tops of bell peppers and set aside (you will use the tops), remove membranes and seeds. In a large pot of water, parboil bell peppers until they’re slightly soft. While peppers are parboiling finely dice the tops of the reserved bell peppers (NOT THE STEMS, just the pepper).

Heat olive oil in a large skillet on med-high heat add the onion and peppers and cook until soft. While the onions and peppers cook I usually give the meat a rough chop. Add meat to skillet with the garlic and season with salt n pepper to taste. Once the meat is nice and browned assemble peppers by adding a slice of cheese torn in half and placed inside the bottom of the pepper, then add meat mixture until filled and top with a slice of the cheese.

arrange peppers in a baking dish, tent cover with aluminum foil and cook for 15 minutes. remove foil and cook for another 5-10 minutes until heated through. ENJOY!

Crockpot Italian Chicken & Rice  (this is a family favorite)

8-9 boneless, skinless chicken tenderloins

10 1/2 oz. can cream of chicken soup

8 oz. brick Philidelphia cream cheese (cut into cubes)

1 pkt. Good Seasons Zesty Italian dressing mix (found with the salad dressings)

6 servings minute rice

Put the first 4 ingredients in the crockpot on high for 4 hours or low for 6.

15 minutes before serving cook rice according to package. Top with the chicken and serve with your favorite vegetable.

Pork Sheet Pan Dinner

6 thin boneless, skinless pork chops

1lb. baby bell yellow potatoes (cleaned and cut in half)

1 lb. fresh green beans (cleaned and trimmed)

2 tsp olive oil (divided)

1 packet McCormick Grill Mates Brazilian Steakhouse seasoning

2 tsp garlic salt

2 tsp onion powder

Preheat Oven to 400 degrees

In a small bowl combine the seasoning packet, garlic salt, and onion powder and set aside.

On a foiled lined baking sheet, drizzle the potatoes with olive oil and sprinkle 1/3 of the seasoning mix (about a tsp) mixing together with your hands and bake for 15-20 minutes. Remove from oven. Using the remaining tsp of olive oil drizzle on the green beans, sprinkle with 1/3 of the seasoning, mix with hands. Use the remaining seasoning and generously season both sides of the pork chops. put everything back into the oven for 5 minutes. flipping pork chops halfway through (keep watch they will cook VERY fast, be careful not to overcook!) once done remove from oven and let rest 3-5 minutes. Serve immediately.

Crockpot Beef Stew 

1-2 lbs. stew meat

4 medium potatoes peeled and chopped into medium chunks (I use russet potatoes)

5-6 carrots peeled and cut into medium chunks

4 celery stalks cut into medium chunks

1 medium onion chopped

4 cloves garlic minced

2 TBS fresh parsley finely chopped

1 12oz. bag frozen peas (thawed)

1 cup flour

1 tsp salt, onion, and garlic powders

1/2 tsp pepper

2 TBS olive oil

1 pkt. reduced-sodium beef gravy mix

2 cans beef consume

32 oz. Beef Stock

2 TBS cornstarch

1/4 c. water

1 c. red cooking wine or a lite beer (you can omit this if it’s not your jam, but I HIGHLY recommend. it really helps to break down the meat and make it super tender)

In a medium-sized bowl combine the flour, salt, pepper, onion and garlic powders. Dredge and coat the meat in the mix, shake off excess and set aside. Heat the olive oil in a large skillet, brown meat in batches and add to the crockpot. Next add all the veggies (minus the peas), garlic, parsley, and gravy mix (in that order.) Then add the wine/beer, consume, beef stock on top. Stir and season to taste with salt and pepper, onion and garlic powders (NOTE: go easy on salt, there is plenty in the mix.) Cook on low at least 8-9 hours or high for 6-7 hours. One hour before serving add in the thawed peas. 20 minutes before serving make a cornstarch slurry and add to stew to thicken it. Serve stew with yummy dinner rolls or garlic toast.

Hope you all have a FABULOUS week and an extra special thank you to our veterans for all the sacrifices they made for this beautiful country. Happy Veterans Day!

XoXo, Tiff.

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