Something quicky for busy mothers, Bachelors, and Spincers......

Monday- Baked Crab Sandwiches
Tuesday- Baked Chicken Breasts
Wednesday- Crunchy Pork chops
Thursday- Noodled Tuna Bake
Friday- Italian Sausage and Ravioli
Saturday- Stove top Ham Supper
Sunday- Sweet and Sour Pork Cutlets




Monday- Baked Crab Sandwiches

Butter
12 slices thin bread, crusts removed
16 ounces imitation crab meat
1 package shredded cheddar cheese
4 eggs, beaten
3 cups milk
1/2 teaspoon curry powder

1) Butter 6 slices bread and place butter side down in sprayed baking dish, spread crab meat over bread and top with remaining 6 slices, butter side up. Sprinkle with cheese. Mix eggs, milk and curry powder and pour carefully over bread. Cover and refrigerate for 4 hours. When ready to bake, preheat oven to 325. Bake for 45 minutes.

Tuesday- Baked Chicken Breasts

Boneless, skinless chicken breasts halves
2 (10 ounce) cans cream of chicken soup
1 cup shredded swiss cheese
2 cups herb-seasoned stuffing mix
1/2 cup (1 stick) butter, melted

1) Preheat oven to 350. Arrange chicken breasts in sprayed baking dish.
2) Combine soup with 1/4 cup water in small bowl. Pour over chicken breasts and sprinkle with cheese and stuffing mix, Drizzle butter over top of casserole. Bake for 1 hour.

Wednesday- Crunchy Pork chops

1 cup crushed saltine crackers
1/4 cup bisquick mix
1 egg, beaten
boneless pork chops
oil

1) In shallow bowl, combine crushed crackers, bisquick mix and 3/4 teaspoon salt. In second bowl, combine beaten egg and 2 tablespoons water. Dip pork chops into egg mixture and dredge in cracker mixture. Heat a little oil in heavy skillet, cook pork chops for about 15 minutes and turn once.

Thursday- Noodled Tuna Bake

2 (6 ounce) cans tuna, well drained
1 (10 ounce) can cream of celery soup
1 egg, beaten
1 can Chinese fried noodles

1) Preheat oven to 350.
2) In bowl, combine tuna, soup, half can fried noodles and egg.
3) Bake for 25 minutes, top with remaining noodles and bake for additional 10 minutes

Friday- Italian Sausage and Ravioli

1 package sweet Italian pork sausage, casing removed
1 (28 ounce) jar chuncky mushroom and green pepper spaghetti sauce
1 package frozen cheese-filled ravioli, cooked and drained
1/2 cup grated Parmesan cheese

1) In large skillet over medium heat, brown sausage and stir until meat is no longer pink. Stir in spaghetti sauce and heat to boiling. Add ravioli and stir gently until it is hot. Pour into serving dish and sprinkle with Parmesan cheese.

Saturday- Stove top Ham Supper

1 (12 ounce) package spiral pasta
3 tablespoons butter, sliced
2-3 cups cooked, cubed ham
1 tablespoon minced garlic
1 (16 ounce) package broccoli, cauliflower, and carrots
1/2 cup sour cream
1 (ounce) package shredded cheddar cheese

1) Preheat oven to 375.
2) Cook pasta in large saucepan, according to package directions, drain and stir in butter while still hot. Add ham, garlic, and salt.
3) Cook vegetables in microwave according to directions and stir, with liquid, into pasta-ham mixture. Stir in sour cream and half of the cheese. Mix until well blended.
4) Spoon into sprayed 3-quart baking dish. Sprinkle remaining cheese on top and let stand until cheese melts.

Sunday- Sweet and Sour Pork Cutlets

3/4 cup flour
Pork Cutlets
2 tablespoons butter
3/4 cup dried cranberries (craisins)
1 tablespoon Dijon-style mustard
1 tablespoon brown sugar
Orange Juice

1) Place flour in shallow bowl and dredge cutlets in flour. Brown pork cutlets in heavy skillet with 1 tablespoon butter and turn once. Add orange juice, cranberries, mustard, brown sugar and remaining butter.
2) Cook on high until mixture bubbles. Reduce heat and simmer for about 5 minutes.