WEEK 12 MENU

I am starting to get low on recipes I have actually tried (ok, there are still a lot left but I would have to go through all of my magazines to find them all and that would also require REMEMBERING which ones I have tried) SO SEND ME YOUR BEST!

This week features a couple favorites. Salt & Vinegar potato chip fish - I haven't actually tried this one yet but clipped it from the paper because it looked easy and delicious. I love fish and I LOVE salt and vinegar chips! One I have tried, and enjoyed many, many times because it was one my Mum made quite frequently is the Paprika Pork Stew (or pork & noodles as she used to call it). This is comfort food for me at it's best and I love the leftovers for lunch the next day.

The third is the Chicken Chili Sandwiches. This one was a hit with my hubby and my sister-in-law Jenny loves them as well.

Happy Eating!


This Weeks Menu

Monday - Salt and Vinegar Potato Chip Fish with mashed yams
Tuesday - Savory Chicken Tacos
Wednesday - Paprika Pork Stew and Peas
Thursday - Chicken Chili Sandwiches
Friday - Coney Dogs and fresh veggies

*BONUS - Cookie Fruit Salad


Salt -and-Vinegar Potato Chip Fish
*Note - use thick, kettle-cooked chips for best results

4 cod fillets or other white fish
½ t. kosher salt
4 t. mayo
1 c. coarsely crushed kettle-cooked salt and vinegar chips

Preheat oven to 400. Arrange fish on small parchment lined baking sheet. Sprinkle with salt. Smear mayo over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12-15 min, depending on thickness of fish, until fish flakes easily with a fork. Serves 4


Savory Chicken Tacos

1 rotisserie chicken, deboned and shredded (or just a lb of shredded cooked chicken)
1 ½ c. white or brown rice, cooked (the bag of frozen, steamable rice in the 12oz. pkg is really quick for this)
1 c. shredded Quesadilla cheese (or your favorite Mexican blend)
1 can diced, salsa style fire roasted tomatoes (I know this comes in a Kroger brand – you could probably just used diced with good results)
½ t. salt
1 c. frozen sweet corn
1 (16 0z) jar green enchilada sauce (substitute red if you can’t find green)
1 pkg hard taco shells
Avacado & sour cream

Preheat oven to 450 and pam spray 9x13 inch baking dish. Mix all ingredients except taco shells and spread into baking dish. Bake for 20 minutes or until bubbling. Let stand 5 minutes. Spoon into taco shells, top with avocado and sour cream and enjoy!


Mom’s Paprika Pork Stew
Appx. 6 servings

3 T. oil
2 med onions, chopped
1 minced clove garlic
3 lbs pork cubes (cut into 1 inch chunks – can use pork tenderloin, pork chops, etc.)
1 c. sour cream
2 t. salt
1 t. paprika
2 T. flour
1 pkg spinach noodles or egg noodles (I use these) cooked

In dutch oven over med high heat, cook onions and garlic in oil until golden (sometimes I just throw them in at the same time as the mean with good result). Push to side & add pork and cook until browned. In bowl (a drink pitcher can be handy for this) combine sour cream, salt, paprika & 1 c. water. Pour over meat and heat to simmering. Reduce heat to low, cover and cook for 1 ½ hrs.
In a measuring cup, blend flour with ¼ c. water till smooth. Gradually stir into hot mixture. Cook over med heat stirring constantly until slightly thickened. Serve over noodles.
*Note – I often double the sauce on this recipe (not the meat part) with good results to make it stretch further. Just be sure to add a little more onion and garlic to the meat mixture when you start.


Chili Chicken Sandwiches

1 pkg cream cheese, softened
2 c. cooked, cubed chicken
1 ½ c. shredded cheddar cheese
1 can (4 oz) chopped green chilies
3 T. chopped green onions
1 t. ground cumin
¼ t. crushed red pepper flakes
¼ t. chili powder
4 hard rolls
2 T. minced fresh cilantro

In sm bowl, beat cream cheese until fluffy. Stir in chicken, cheese, chilies, onions and seasonings. Cut top fourth off rolls; carefully hollow out bottoms leaving ¼ inch shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace the tops.
Place on baking sheet. Bake at 375 for 5-7 min or until golden brown. Sprinkle with cilantro.


Coney Dogs

1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split

Shredded cheddar cheese, relish and chopped onion, optional toppings
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 2-3 hours or until heated through. Serve on buns with cheese, relish and onion if desired. Yield: 8 servings.


Cookie Fruit Salad

1 pint buttermilk (2 small cartons)
1 lrg thawed coolwhip (16 oz)
2 oz. instant vanilla pudding
1 pkg fudge striped cookies
Grapes, strawberries, mandarin oranges, bananas

Stir buttermilk, coolwhip & vanilla pudding and add fruit. Crust cookies (into bigger bits) and add just before you serve. Put a few whole cookies on the top for garnish.