Menu Plan Monday

I'm breaking out my easy recipes for the first half of the week...in light of the fact that I am too busy w/ sick kids to worry about cooking. Friday I have to work a double, so I'm going to try another new crock pot meal. Thursday's meal is a recipe I got from a friend of mine who said it was a must try, sounded like a great fall meal. I'm also going to buy a couple pizza's and some extra hot dogs just in case I fall ill and can't cook one or two days this week. So far I'm not sick, but I'm extremely tired, and dizzy for some reason...not sure if I'm trying to come down w/ the flu or if I'm just exhausted from "sleeping" w/ one eye on the kids all night long.

Monday~ Kielbasa with rice
Tuesday~Meat Loaf and corn bread
Wednesday~Beenie Weenie's and french fries
Thursday~Caramel Apple Pork Chop
Friday~Hungarian Goulash and egg noodles



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Caramel Apple Pork Chops

INGREDIENTS (Nutrition)
6 (3/4 inch) thick pork chops
4 teaspoon vegetable oil
8 tablespoons brown sugar
salt and pepper to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 tablespoons unsalted butter
8 tart apples - peeled, cored and sliced
12 tablespoons pecans (optional)

DIRECTIONS
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
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Hungarian Goulash
2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided
1/4 cup all-purpose GF flour

Throw in crock pot for 8 hours on low, serve over GF/CF egg noodles
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