Well, I didn't get my menu up last week, but frankly, I was pooped from the weekend of celebrating Savannah's birthday. So this week I'm back and I'll even share some recipes, ok? Here goes....

Sunday- Chili Cheesedog Casserole

Monday- BBQ Pork Chops

Tuesday- Creamy Herbed Chicken

Wednesday- French Onion Pot Roast

Thursday- Eat out tonight!

Friday- Sloppy Joes

Saturday- Chicken Puffs

BBQ PORK CHOPS

4-6 pork chops

3/4 c. water

1/4 c. vinegar (I use whichever's handy.)

1 Tbsp. sugar

2 Tbsp. Worcestershire sauce

1/2 c. ketchup

1 tsp. salt

dash pepper

Place pork chops evenly in baking dish. Combine remaining ingredients & pour over chops. Bake uncovered at 350 degrees for 1 hour.

CHILI CHEESEDOG CASSEROLE

2 cans chili w/ beans

1- 16 oz. pkg. smoked cocktail sausage links (or any little hot dogs/sausages)

1 tsp. chili powder

2 c. shredded cheddar

1 pkg. Jiffy corn muffin mix

Preheat oven to 400 degrees. Combine chili, sausage links, & chili powder in lg. skillet. Mix well. Cook over med. heat until mixture is hot & bubbly, 3-4 min.

Stir cheddar into chili mixture. Spoon mixture into 8" square baking pan.

Prepare corn muffin mix batter according to pkg. directions. Spoon batter evenly into 6 mounds on top of chili mixture in pan. Bake until corn muffin topping is golden, 20-30 min. Garnish w/ additional chili powder, if desired.

Have a great week!