Well, it's been a busy week, but we still managed to have great meals all week long! Wednesday's chicken spaghetti was delicious. Thursday night we had football practice, so I came up with a super easy meal. After school, we came home to change clothes before heading to practice, and I put a bag of frozen Italian meatballs and a can of Hunt's Zesty and Spicy spaghetti sauce in the crockpot on high. When we arrived home 3 hours later, we made yummy meatball subs! Simply put meatballs on sub rolls, add sliced swiss cheese, and heat in toaster oven. Between the chicken spaghetti and the meatballs, we had enough leftovers for the next day!
Here's a great recipe for Sunday dinner. Put it in the crockpot before you head to church, and come home to a home-cooked meal!
4-6 center cut boneless porkchops
1 pkg. onion soup mix
1 can chicken broth
1 can cream of chicken soup
1 pkg. dry pork gravy mix
1. Place porkchops in bottom of large crockpot. Don't forget your Reynold's Slow Cooker liners for easy clean-up.
2. In mixing bowl, combine other ingredients. Pour over porkchops.
3. Cook on low for 7-8 hours or hgh for 3-4 hours.
4. Serve over instant brown rice.
5. Side dishes: We like Margaret Holmes canned vegetables. The seasoned cabbage and seasoned squash are our favorites. You can find these at Walmart or Dollar General Store, where they are only $1 per can. (Yes, I know fresh or frozen vegetables are healthier, but these are so yummy that my kids will actually eat them. Plus, these recipes are all about convenient home-cooked meals on a budget. They are certainly healthier than eating McDonald's every day.)