Monday, August 23, 2010

Menu for August 23-August 28

Monday - Lasagne
Tuesday - Turkey Roll Ups and fruit
Wednesday - Pork Chops for Slow Cooker serve over Rice
Thursday- Church
Friday- Pizza
Saturday - Chicken Salad Sandwiches

1 cup Hidden Valley® Original Ranch® Dressing
1 package (8 ounces) cream cheese, softened
4 12-inch flour tortillas, warmed
10 ounces sliced turkey breast
10 ounces Monterey Jack or Cheddar cheese slices
2 medium tomatoes, thinly sliced
Shredded lettuce or sprouts or spinach
Blend together dressing and cream cheese. Among the tortillas, evenly layer half the turkey, sliced cheese, dressing mixture, tomatoes and lettuce or sprouts, leaving a 1-inch border around edges. Repeat layering with remaining ingredients. Fold the right and left edges of tortillas into centers over the filling. Fold the bottom edge toward the center and roll firmly until completely wrapped. Place seam side down and cut in half diagonally.

Pork Chops for Slow Cooker

6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/4 cup soy sauce
1/4 cup honey
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste
Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).

Chicken Salad Sandwiches
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast, cut into 1/4 inch-wide strips
4 stalks Celery, chopped
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 cup sliced green onions
6 Kaiser rolls, split
6 Leaf lettuce leaves
Make It
COMBINE chicken, celery, mayo and onions.
FILL rolls with lettuce and chicken mixture.

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