Confetti Sandwiches

I made this for dinner one night and shortly after, I took it to a friend's house, used it for appetizer sandwiches. So yummy!!! If you are on Weight Watchers, simply replace the regular cream cheese with fat free cream cheese and the mayo with low fat/fat free mayo. The whole bowl of spread is worth 8 pts. I spread it thin on sandwich bread. It is 5 pts total for one sandwich :)

Confetti Sandwiches

Ingredients:

1 tablespoon lemon juice
1 (8 oz) package cream cheese, softened
1/2 cup grated carrots
1/4 cup each grated cucumber, purple onion and bell pepper

Direction:

Combine lemon juice with cream cheese and add enough mayonnaise to make cheese into spreading consistency. Fold in grated vegetables, spread on bread for sandwiches. Refrigerate.

Pork Chops with Lemon Spinach

Yum, Yum and Yum!!!! Did I mention how good this one was?!!

Pork Chops with Lemon Spinach

Ingredients:

3 tablespoons all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
4 (4 oz) boneless center-cut loin pork chops (about 1/2 inch thinck)
1 teaspoon olive oil
1/2 cup dry white wine
2 teaspoons lemon juice
1 tablespoon bottled minced garlic
1 (10 oz) package fresh spinach

Directions:

Combine first 5 ingredietns in a shallow dish. Dredge pork in flour mixture.
Heat the oil in a large skillet over medium heat. Add pork, and cook 3 minutes on each side or until done. Remove from pan. Stir in wine and lemon juice, scrapping pan to loosen browned bits; cook 1 minute. Add garlic, and cook 1 minute. Add spinach, tossing 1 minute or until the spinach wilts. Serve with pork alongside mashed potatoes.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup lemon spinach)



*Didn't have enough fresh spinach to cover the whole family so used some frozen. Tasted just as yummy!

Whiskey Sirloin Steak

One of our dinner's this week. The kids and hubby absolutely loved it! My 10 year old son said it tasted like juicy beef jerkey :)

Whiskey Sirloin Steak

Ingredients:

1/4 cup whiskey or apple cider
1/4 cup reduced-sodium soy sauce
1 Tbsp. sugar
1 garlic clove, thinly sliced
1/2 tsp. ground ginger
1 beef top sirloin steak (1 in. thick and 1 lb.)

Directions:

In a large resealable plastic bag, combine the first five ingredients; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Place beef on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until meat reaches desied doneness (for medium rare, a meat thermometer should read 145 degree; medium, 160 degrees; well-done 170 degrees).

Mock Filet Mignon

This was so yummy and gorgeous on the plate!!

Mock Filet Mignon

Ingredients:

2 lb ground round steak
1 (1 oz) package dry onion soup mix
6 bacon slices

Directions:

Combine ground round and soup mix. Shape into 6 thick patties and wrap slice of bacon around each. Secure with wooden picks, place in 9 x 13-inch dish and bake at 450F for 15 to 20 minutes or broil on each side.

Baked-Buttermilk Chicken

I found this quick recipe that works well on a busy night. I throw everything together in stick in the fridge until after soccer practice and then pop it in the oven when I get home.

Baked-Buttermilk Chicken

Ingredients:

1 chicken, cut in serving pieces
1/2 cup buttermilk
1 cup Italian-style breadcrumbs

Directions:

Dip chicken in buttermilk and roll in breadcrumbs. Place on sprayed non-stick baking pan and bake at 350F for 1 hour or until tender.

Bean and Onion Salad

This recipe was, oh so yummy...especially after being refrigerated for a little while. I found this recipe in the 4 ingredient section of my 3,4,5 ingredient cookbook.

Bean and Onion Salad

Ingredients:

1 (15 oz) can whole green beans
1 (15 oz) can kidney beans
1/2 cup finely chopped red onion
1/4 cup lisvered almonds

Directions:

Combine all ingredients and mix with dressing recipe below.

Dressing for Bean and Onion Salad

Ingredients:

1/4 cup oil
1 tablespoon white vinegar
1 teaspoon sugar
2 teaspoons dijon-style mustard

Directions:

Combine all ingredients adding 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour over bean and onion salad. Chill at least 1 hour before serving.

Menu Plan Monday!! Week of March 28-April 3

It is Monday which means I have a new week of meals :) A few I didn't get in last week so I will be trying again this week.

Monday: Bean & Onion Salad (New Recipe) and Ham Sandwiches

Tuesday: Baked Buttermilk Chicken (New Recipe)

Wednesday: Mock Filet Mignon (New Recipe)

Thursday: Fend for Yourself

Friday: Confetti Sandwiches (New Recipe)

Saturday: Eat Out

Sunday: Breakfast for Dinner! Pancakes and Sausage

Also a few extras :)

Dessert: Chocolate Covered Cherries
Beverage: Dorothy Townsend's Strawberry Punch