This week with your menu plan: Use some of the re-fried beans you froze last week to make the Nacho Casserole on Monday. If you don’t have any just use a can or two of re-fried beans. Save half of the Baked Spanish Rice to serve with the Slow Cooker Chipolte Chicken on Wednesday. On Tuesday serve bacon or sausage links with the Baked French Toast. On Wednesday you can choose how you want to use the Slow Cooker Chipolte Chicken, taco’s, burrito bowls, tostada’s etc….whatever sounds good to you. Whatever you choose, serve it with the leftover Spanish Rice from Monday. On Friday if you don’t want to make the risotto (but you should cause it’s delicious) you can serve the pork chops with a baked potato. On Sunday use a big enough roast that you can save the leftovers for one of two things.
Option 1: Shredded Pork Sandwiches I love this recipe!!!
Option 2: A pot pie. If you had veggies leftover from the Chop Toss and Bake recipe on Thursday you can cut them up into bite size pieces and not have to boil any veggies to add in the pot pie. If you don’t have leftover veggies, boil (don’t forget to salt the water) 2 medium potatoes diced small and some diced carrots until tender. Throw in some frozen peas or corn right before you drain it. Drain, all but 1/2 cup of the water, add the leftover gravy (you will need about 2 cups), a cup or two of leftover pork meat, a tbsp of dried onion flakes, a few shakes of black pepper and a small scoop (about 2 tbsp) of sour cream. Pour into a 9×13 pan and cover with a refrigerator pie crust. Use the trimmed sides of the circular crust to fill in the corners of the 9×13 pan. It’s okay if there are a few open spots. Put a couple slats in it and bake at 400 degrees for 45-60 minutes or until crust is golden brown.