Week Ending October 5

Monday: Copy of Olive Garden's Toscana Soup and Breadsticks
Tuesday: French Onion Pork Chop Skillet
4 boneless pork chops
2 Onions thinly sliced
2 T Worcestershire sauce
1 Pkg Chicken flavored stuffing mix
1 1/2 C Hot water
1 C Gruyere (or other Swiss) cheese
In large skillet, warm 1T oil on med-high heat. Add chops and onions and cook 10 minutes or until chops are cooked, stirring onions occasionally and turning chops after 5 min. Transfer chops to plate and keep warm. Continue cooking onions 5 minutes or until golden brown. Add Worcestershire sauce and mix well. Reduce heat to low and return chops to skillet. Spoon onions over chops. In med bowl mix stuffing mix with water and spoon around edge of skillet. Sprinkle with cheese. Cover and cook 5 minutes or until cheese is melted.
Wednesday: Fish and Chips
Thursday: Crockpot -Teriyaki Chicken with Orange Sauce
1 lb skinless, bonelsss chicken breast or thighs
1 16 oz package frozen asian style vegetables
2 T quick cooking tapioca
3/4 C Chicken broth
3 T Orange Marmalade
2 T Teriyaki sauce
1 t Dry mustard
1/2 t Ground ginger
2 C Hot cooked brown rice
Cut chicken into 1 inch pieces and set aside. Place vegetables into crockpot and sprinkle with tapioca stir to combine. Place chicken on top of vegtable mix. In small bowl combine broth, marmalade, teriyaki sauce, mustard and ginger. Pour over chicken. Cover and cook 4-5 hours on low or 2-2 1/2 hours on high. Serve with hot cooked rice.
Friday: Kid's night to cook
Saturday: Take Out Pizza
Sunday: Mark's Birthday - Surf and Turf with baked potatoes and German Chocolate Cake