Week Menu with new reciepes

Ok middle of the week and here we are finally, But I found some really good recipe's for the next three days. Thursday is one we have already used but it is worth repeating.




Wednesday

Sweet and Sour Meatballs
These meatballs are terrific appetizers. They work well for parties or for a dish to take. My family enjoys them at home as a special holiday treat!

Ingredients:

2 pounds ground beef or chuck
2 eggs
3/4 cups seasoned bread crumbs
1 onion, chopped, sauteed
salt and pepper to taste

Ingredients for Sauce:

1 bottle chile sauce
1 1/2 cups packed brown sugar
1 sm can of apple juice – 6oz.?

Procedure:

Chop and lightly saute the onion in a small amount of oil or butter. Plan to use the same pan for the meatballs. A large non-stick fry pan or covered skillet works well.

Combine chopped beef with bread crumbs, sauteed onion, and salt and pepper. Mix well. Form into small meatballs according to your preference. Brown the meatballs in the skillet (use oil if needed to prevent sticking). Pour off any fat.

Combine all sauce ingredients. Heat the sauce, add the meatballs, and simmer covered for 1/2 hour. I use a large, covered, non-stick skillet and use the same pan for the entire procedure.

You could serve these over Rice, or even over a Baked Potato.
Serve and enjoy!!


Thursday
Crispy Onion Dijon Chicken

1 can French-fried onions, crushed
4 boneless, skinless chicken breast halves
2 tablespoons Dijon mustard

Coat chicken with mustard and then French fried onions. Put chicken on
cookie sheet and bake for 20 minutes at 350 degrees F.


Friday


Turkey Bacon Avocado Wrap

4 slices bacon, cut into 1/2-inch pieces
2 lb turkey breast tenderloins, cut crosswise into 1-inch slices
3/4 cup barbecue sauce
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 medium ripe avocado, pitted, peeled and mashed
2 cups shredded lettuce
1/2 cup drained roasted red or yellow bell peppers (from 7-oz jar), large pieces cut up
8 Old El Paso® flour tortillas (6 or 8 inch), heated

1.In 12-inch nonstick skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until almost crisp. Add turkey slices to skillet; cook 4 to 6 minutes, stirring occasionally, until turkey is brown on all sides.
2.Spray 3- to 4-quart slow cooker with cooking spray. Place turkey mixture in cooker. Top with barbecue sauce and taco seasoning mix; stir to mix well.
3.Cover; cook on Low heat setting 5 to 6 hours.
4.Remove turkey from cooker; place on cutting board. Use 2 forks to break up turkey; return turkey to cooker. Layer avocado, lettuce, turkey mixture and bell peppers on tortillas; roll up.
High Altitude (3500-6500 ft): No change.

How-To
To warm tortillas, wrap them in foil and heat in the oven at 325°F for about 7 minutes. Or place them on a microwavable plate, cover with microwavable waxed paper and microwave on High 45 to 60 seconds.
Success
Tender, low-fat meats, like the turkey tenderloins in this recipe, will get dry and tough if overcooked, so follow the cooking times carefully.

Note: you could use a Pork roast or tenderloin for this.