Weekly Menu: February 27-March 4

This week I am going to make three side dishes that can be used throughout the week. I will make them on Sunday evening or Monday so they are ready for the week. I will be making an easy fruit salad, vegetable salad, and cheesy potatoes.
Fruit Salad: Wash carton of strawberries and dice. Add sliced bananas and clean apples. Mix together in bowl. You could use a side of plain vanilla yogurt as a dip.
Vegetable salad: Wash fresh broccoli, cauliflower and carrots. Pour about half a bottle of ranch dressing over and mix in bowl.
Cheesy Potatoes:
In large bowl, combine 1 can of cream of chicken soup, 1 cup of sour cream, 1/2 cup butter, 3 Tablespoons of dried minced onion, and 1/2 tsp. of salt. Stir in 1 package (32 oz) of frozen Southern-style hash brown potatoes, thawed. Transfer into 12"x9" baking pan. Toss 2 1/2 cups of crushed cornflakes and 1/4 cup butter; sprinkle over potatoes. Bake uncovered at 350 degrees for 50-60 minutes or until heated through.
I won't actually bake the potatoes until the day I am going to use it. You can also divide between two smaller dishes and freeze one for later in a disposable tin pan. 

Monday: Taco ring, Spanish rice, apple slices
Tuesday: Chicken bundles, cheesy potatoes, fruit salad
Wednesday: Crock pot pork chops, leftover cheesy potatoes, vegetable salad
Thursday: French dip crescents, fruit salad, lettuce salad
Friday: Leftovers
Saturday: Lunch: Baked calzones  Supper: out
Sunday: Lunch:                              Supper: Pizza, carrots

Grocery List:
Meats: 1 lb. ground beef, package of frozen skinless chicken breasts, sliced deli roast beef, pork chops
Dairy: package cream cheese, sour cream, package of shredded mozzerella cheese, 2 package of shredded cheddar cheese, sliced provolone or swiss cheese
Produce: lettuce, tomato, apples, strawberries, bananas, broccoli, cauliflower, carrots
Other:
Taco seasoning, Spanish rice, cream of chicken soup, pizza sauce, au jus seasoning, beef broth, ranch dressing, ranch dip mix, cornflakes, 5 crescent rolls
Frozen: southern style hashbrowns, pizza

 Crock Pot Pork Chops via Picky Pallet

• Pork Chops
• Ranch Seasoning Dry Mix Packet
• 1 can Cream of Chicken plus 1 can water as needed {or 2 cans cream of chicken}  This will depend on how fast your crockpot cooks and how long you’ll be cooking it. 

Combine all three ingredients in the crockpot and mix well.


Taco Ring via Taste of Home
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!

French Dip Crescent via MamaLovesFood.com
 Ingredients: 2 packages crescent rolls, 8 count 1 pound deli roast beef, thinly sliced 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces optional: Horseradish Sauce optional: Au Jus for dipping French Dip Crescent Directions: Unroll crescents onto a large cookie sheet. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent. Roll crescents starting from the wide end and ending at the narrow end. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color. Serve with Au Jus and enjoy!

Homemade Calzone: Click here for recipe: http://www.squidoo.com/homemade-calzone

Chicken Bundles via QuickandEasyDinners.com

Chicken bundles are delicious dough filled pockets with cream cheese, sesame seeds and more.  Ingredients for Chicken Bundles

• 4 oz. cream cheese, softened
• 1-13 oz. can chicken (or equivalent cooked chicken)
• 1 Tbs. sesame seeds
• 1/4 tsp. parsley
• 2 cans Pillsbury Crescent Rolls - leave in fridge until ready to use!
• 1 Tbs. finely chopped onion or dried minced onion

Directions:
Combine the above ingredients (minus the crescent rolls) and mix well.

Open one 8 count package crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 4 rectangles. Pinch the seams closed and pat each one out into a larger square. 
Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)
Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.
Thanks Leticia, from Rotan, TX for the recipe.