What's For Dinner This Week?

This is the start of something great! I've put together a collection of recipes for a yummy dish for each day of the week to help you plan your meals!! Add a couple sides (some of the dishes are really a meal in themselves!) and maybe some kind of bread! Enjoy!!!

Monday: Pollo (Chicken) Fricassee from Puerto Rico from Allrecipes.com

Ingredients

* 1 pound chicken drumsticks
* 1 tablespoon adobo seasoning
* 1/2 (.18 ounce) packet sazon seasoning
* 1/2 teaspoon salt
* 5 large red potatoes, peeled and thickly sliced
* 1 large red bell pepper, seeded and chopped
* 1 large green bell pepper, seeded and chopped
* 1 large onion, chopped
* 5 cloves garlic, minced
* 1 bunch fresh cilantro, chopped
* 2 tablespoons olive oil
* 1/2 cup dry red wine
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 2 fresh or dried bay leaves

Directions

1. Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
2. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
3. Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

Tuesday:Homemade Pizza Supreme from Allrecipes.com

Ingredients

• 1 (.25 ounce) package active dry yeast
• 2 cups warm water (110 degrees to 115 degrees)
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 4 cups all-purpose flour
• SAUCE:
• 2 (8 ounce) cans tomato sauce
• 1 1/2 teaspoons grated onion
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• TOPPINGS:
• 4 cups shredded mozzarella cheese
• 4 ounces Canadian bacon, diced (optional)
• 1 (3.25 ounce) package sliced pepperoni
• 1 medium red bell pepper, sliced
• 1 medium green pepper, sliced
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1 cup chopped onion
• 1 cup grated Parmesan cheese
• 1/2 cup minced fresh basil

Directions

1. In a large mixing bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.
2. Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 375 degrees F for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.

Wednesday: Golden Pork Chops at Allrecipes.com

Ingredients

• 6 pork chops
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon freshly ground black pepper
• 1 onion, chopped
• 1/2 cup fresh sliced mushrooms
• 2 (10.75 ounce) cans condensed golden mushroom soup

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
3. Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 160 degrees F (70 degrees C).

Thursday: Grilled Hawaiian Chicken and Pineapple Sandwiches at Allrecipes.com

Ingredients

• 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 cup Hawaiian style marinade
• 6 pineapple rings
• 6 slices provolone cheese
• 6 onion rolls, split
• 6 tablespoons thousand island salad dressing
• 6 leaves romaine lettuce
• 6 slices tomato

Directions

1. Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
2. Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
3. Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
4. To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

Friday: Cheesy Stuffed Lobster at Allrecipes.com

Ingredients

• 4 (6 ounce) raw lobster tails, shelled
• 2 cups crushed buttery round crackers
• 1/2 cup chopped cooked shrimp
• 1/2 cup butter, melted
• 1 (10.75 ounce) can condensed cream of shrimp soup
• 1 cup milk
• 8 ounces processed cheese food, cubed

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a medium bowl, combine the crackers and shrimp. Stir in the melted butter to form a stuffing. Spread on top of the lobster tails and roll from one end of the tail to the other. If the tails are too thick, slice them in half horizontally to make them thinner. Secure the rolls with toothpicks and place in a greased 8 inch square baking dish.
3. In a saucepan over medium heat, combine the cream of shrimp soup, milk and cheese. Cook and stir until cheese has melted. Pour over the stuffed lobster tails. Top with any stuffing mixture that you may have left over.
4. Bake for 25 minutes in the preheated oven, or until sauce is hot and lobster meat is opaque.

Saturday: Steak fajitas at Allrecipes.com

Ingredients

• 1 pound lean steak, cut into strips
• 1/2 cup fresh lime juice
• 1/2 tablespoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons vegetable oil
• 1 large onion, cut into thin strips
• 1 julienned green bell pepper
• 2 lemons, quartered
• salt and pepper to taste
• 6 (12 inch) flour tortillas

Directions

1. Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
3. Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Sunday: Slow Cooker ham at Allrecipes.com

Ingredients

• 2 cups packed brown sugar
• 1 (8 pound) cured, bone-in picnic ham

Directions

1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.