Menu Plan Monday

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Happy November!- Can you believe we are here?  As the fall draws closer, I love having more fall-ish menu plan ideas than the same ol- same ol.  This week I will incorporate a few more comfort food items (according to my crew).  I am still plugging away at shedding some pounds so I eat all protein over veggies or a salad.  I am down 36 lbs, and would like to keep the momentum through the next month, since Thanksgiving is only one day....LOL! This week I will be uploading some terrific fall recipes, other than the APPLE WEEK & PUMPKIN WEEK of recipes.  What a fabulous time to get in your kitchen and feel all warm and cozy.  I also have a guest post this month on " Keeping Your Home Organized when the Holiday's are Around the Corner".  So link up as a follower through Facebook or through Google (to the right) so you won't miss the upcoming recipes, crafts, food gifts to give from your kitchen segment, 12 days of cookies, and much more through the next few weeks. I will also be hosting a giveaway this month from two great home businesses - The Pampered Chef and Willow House, so be sure to follow so you can jump on when the contests begin (hint**one will be next week) Enjoy...

Here is my plan for this week:

• Chicken Parmesan/green beans/sliced fruit/garlic bread
• Grilled Mahi Mahi and Shrimp over a Cesaer Salad, (kid's will have pasta with the fish)
• Crust -less Spinach/Feta Quiche Pie (on last week's menu, but we ended up going out and it didn't make it to the table)
• Autumn Stuffed Pork Chops (recipe below - from FoodTV-Quick Meals by Robin Miller)/mashed potatoes/applesauce (easy homemade)
• Maple Roasted Chicken Tenders/corn on the cob/fresh fruit/California Corn Bread-recipe below
• Roasted Turkey Breast w/gravy/roasted potatoes/green beans (I'm practicing my turkey basting recipe for Thanksgiving)

Autumn Stuffed Pork Chops

Ingredients

• 2 tablespoons olive or vegetable oil, divided
• 2 leeks, white part only, rinsed and chopped (I use sweet onion or whatever I have on hand)
• 1 McIntosh or Granny Smith apple, cored and diced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried rosemary
• Salt and pepper
• 1 1/2 cups unseasoned bread cubes (or cut up day-old bread)
• 1/2 cup reduced-sodium chicken broth or enough to moisten bread
• 4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat

Directions

Preheat oven to 400 degrees F.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

I am trying out a few cornbread recipes over the next weeks to see which one I want to give as gifts for Christmas! Here is my first one to try, it is a cake-like style cornbread...

California Corn Bread

2 cups of baking mix (Bisquick)
1/2 cup cornmeal
1/2 cup sugar
1 TBLS. baking powder
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Add to mix:
2 eggs, beaten
1 cup milk
1/2 cup butter, melted

Mix together dry ingredients.  Add eggs, milk, and butter.  Place in a 350 degree pre-heated oven in an 8" square pan and bake for 30 minutes or until golden.  I may put mine in a cupcake pan, and add a little chedder cheese to the ingredients.

Enjoy.