Two Easy Dinner Menu

Two Easy Dinner Menu

Easy Spinach Dip Appetizer

4 oz. cream cheese

1 cup Mayo 1 cup shredded Parmesan Cheese

1 box frozen chopped spinach (thawed and squeezed dry)

1 small onion chopped fine

Mix all ingredients together and bake at 350 degrees for 20 minutes Serve with your favorite crackers or pita chips Easy Pork Chop entree 1 cup raw rice 1 1/2 cup water 1 envelope of Lipton Onion soup mix 6 pork chops 1 can cream of mushroom soup Pour rice into 9 x13 baking dish. Place pork chops on top of rice.

Mix water, onion soup and cream of mushroom soup together. Pour mixture over chops and rice.

Bake at 350 degrees for 1 1/2 hour Simple side dish Sauted peppers, onions and mushrooms 1 red pepper sliced 1 green pepper sliced 1 medium onion sliced 1 1/2 pound of white mushrooms sliced 1 clove of garlic chopped 1/2 teaspoon black pepper Dash of salt and Dash of Balsamic vinegar Saute all in olive oil till soft. Simple and Delicious Dessert Easy Blueberry Fluff Pie 1 graham cracker pie crust 2 3 oz cream cheese 1 cup powdered sugar 1 12 oz. cool whip 1 can of Blueberry pie filling Beat cream cheese with powdered sugar till smooth and creamy. fold in cool whip.

Spread half mixture over crust. Add pie filling over cream cheese mixture. Spread remainer of cream cheese mixture over pie filling. Refrigerate over night. Cut into Squares when ready to serve. I hope this menu plan helps you with your next dinner decision. Enjoy. till Next time


Fine Cured Roasted  Chicken Recipe



1 whole Roasting Chicken (6 to 7 pounds)
1/2 stick unsalted Butter, cut into 1/2-inch thick triangles
6 cloves Garlic, sliced in half lengthwise
1 teaspoon Kosher Salt
1 teaspoon freshly ground Black Pepper
1/2 teaspoon Paprika
1/2 teaspoon Beau Monde Seasoning
1 teaspoon Olive Oil


1. Remove organs from cavity and dispose or use for gravy. Rinse chicken and pat dry with paper towel.
2. Stuff cavity with vegetables, if desired.
3. Place chicken in slow cooker. Separate skin from meat in the breast area. Place 3 to 4 butter pads under the skin on each side of the breast.
Using a paring knife, make small slits at the leg joint. Place 2 to 3 pads of butter under skin.
4. Place 2 to 3 garlic cloves under skin in breast and leg areas.
5. Wash hands, than mix seasonings together.
6. Drizzle olive oil over entire bird and lightly rub oil to cover the surface.
7. Evenly distribute spices and lightly pat.
8. Cover and cook over high heat for 3 hours.
9. Baste with juices, cover and reduce heat to low for 3 to 4 hours.
10. Remove chicken from slow cooker and let rest on a cutting board for 10 minutes.
11. Remove vegetables from cavity and discard.
12. Gently pull chicken legs and wings from the body.
13. Slice breast meat crosswise into 1-inch slices.
14. Transfer to serving platter and serve immediately.

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