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Weekly Meal Plan - August 7 - 13, 2011

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Sunday	Tamari Pork Chops Tamari (soy sauce) seasons the chops while giving them a rich mahogany color. Equally good whether grilled or pan broiled. Additional recipes: Roasted Red Potatoes Fantastic Green Beans Vermicelli Pasta Salad Peach Cobbler

Monday	Hobo Dinner Brings back memories of camping when I was a kid. Everybody got to create their own packet. We cooked them in the campfire, but a grill or the oven works just as good. Additional recipes: Multigrain Bread Sugar Cookies If you don't have time to make homemade bread, purchase your favorite bread and serve that instead.

Tuesday	Salsa Chicken Very quick and easy and the family loves it. Use mild, medium or hot salsa, depending on your taste. Additional recipes: Spinach Rice Salad Lemonade

Wednesday	Bacon, Lettuce and Tomato Salad A quick way to enjoy the great taste of a BLT. This scrumptious summer salad has all the fixings for a BLT sandwich: bacon, lettuce, and tomatoes, served along with croutons and dressing. Tomatoes fresh from your garden will give this salad a summer fresh taste. Additional recipes: Thousand Island Dressing Garlic Bread Orange Julius

Thursday	One-Pot Sausage and Sauerkraut Dinner Even those who think they don't like sauerkraut will enjoy this mild but savory dish. Additional recipes: Cucumber and Onion Salad

Friday	Beef Stroganov This classic comfort food is traditionally served over egg noodles (use rice noodles for a gluten-free version) but is equally good over mashed potatoes. Additional recipes: Oven Roasted Carrots Fudge Stripe Cookie Salad Serve the Beef Stroganov over egg noodles.

Saturday	Lemon Jalapeno Chicken HOT chicken with a lemon flavor. Additional recipes: Tomato and Mozzarella Salad Grilled Zucchini Raspberry Nectarine Cake

More 2011 Newsletters >>

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Glossary Terms

meal Glossary Term

Types of grain that have been coarse ground to provide a gritty mixture for a baking ingredient. Common types of meal are cornmeal, farina and semolina.

matzo meal Glossary Term

Jewish unleavened bread that is ground into a fine or medium-textured meal to be used for baking, breading fried foods and for thickening soups, stews and other food dishes.