Sunday, November 08, 2009

Menu Planning Week Ending 11.14.09

Sunday: Chicken Corn Chowder
Monday: Pork Tenderloin, Scalloped potatoes and Sauteed green beans

Tuesday: Chicken Stir Fry and Rice

Wednesday: Church

Thursday: Mushroom Ravioli with Pesto Sauce
Friday: BLT Pizza
Saturday: PW Flank Steaks, Garlic mashed potatoes and Salad


Need:

Cream
Lettuce
Bacon
Tomatoes
Pizza Crust
Frozen Oriental veggies
Mushroom Ravioli
Romaine lettuce
Garlic


Have:


Corn
Chicken
Flank Steak

Potatoes
Pork Tenderloin
Green Beans
Pesto Sauce


BLT Pizza

Ingredients

  • 1 (16 ounce) pizza crusts, Italian bread shell or your favorite homemade pizza crusts

  • 8 slices of bacon, cooked
  • 12 oz. Gouda cheese
  • 1/2 cup mayonnaise
  • 1 1/2 cups lettuce, shredded
  • 2 medium tomatoes, thinly sliced

Directions

  1. Place the crust on an ungreased 12-inch pizza pan.
  2. Top with 8 slices of bacon and gouda.
  3. Bake at 425 for 8-12 minutes or until cheese is melted. If doing a homemade crust, I bake mine at 375 for about 25-30 or until done.
  4. Meanwhile, toss lettuce and tomatoes with mayonnaise.
  5. Remove pizza from oven and top with lettuce mixture.
  6. Cut into wedges and serve.

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Cynthia