So, I actually followed my last menu so I'm going to try it again. It was a learning curve because we ended up having meals with rice for 5 meals in a row. Needless to say I won't be needing rice anymore for a while!
Wed-Almond Chicken from my friend Jana
Fri-BBQ Chicken Pizza
Sun-Crock Pot Ranch Pork Chops *See recipe below from my friend Jana
Tues-Dry rub ribs with sauted quinoa
Thurs-Baked potato soup with bread
Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup4 lbs peeled,
5 Tablespoons real butter1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below
)1- 1 1/2 Cups warm skim milk (I used 1% and I didn't warm it)
1 Tablespoon salt, or to taste1 teaspoon fresh cracked black pepper, or to taste
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.(I sprinkled the Ranch seasoning over the chops and then put the soup on.) Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Roasted GarlicPreheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.