What’s for Dinner this Week?

I’m trying three new recipes this week, and I’m oh-so-excited.*

Today (Sunday): Pan-Fried Pork Chops with Bacon-Sweet Potato Risotto
Monday: Buttermilk Fried Chicken* with Jalapeno Country Gravy and Skillet Corn
Tuesday: Chicken Noodle Casserole
Wednesday: Creamy Taco Mac*
Thursday: Oven Baked Ribs with Rolls
Friday: Mexican Pizza*
Saturday: Chili in Bread Bowls

Desserts: Red Velvet cupcakes with Cream Cheese Frosting, Strawberry Shortcakes, and Mini Upside-Down Pineapple Cakes

To save on this week’s grocery bill, I will:

  • use leftover sweet potatoes from last’s week roasted root vegetables
  • cut a bar of cream cheese in half and used some for cupcake frosting and some for the creamy taco mac
  • divide the ground turkey for both the taco mac and the chili
  • use frozen corn for the skillet corn and Mexican Pizza
  • use buttermilk in both the cupcakes and of course, the fried chicken
  • use leftover chicken from last week’s roasted chicken to make the casserole
  • divide the bacon between the skillet corn and the risotto
  • use leftover pineapple from last week’s pineapple salsa
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Published in: on April 10, 2011 at 2:13 pm  Leave a Comment  

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