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Yea CARLA WILKERSON is our WEEKLY WARRIOR!!;)…i havent filled out my meal planner with these just yet but i wanted to get these posted for all you Saturday grocery shoppers! Remember keep turning in YOUR recipes. The more the merrier!! Here is carla’s winning submission:

I’m loving this! I teach 1st grade and will be going back to work on Tuesday. Greg and I have 3 kids under the age of seven so I have been planning our weekly meals for a while now.
This year I am going to try and plan our meals for the whole month. So I am so psyched about your weekly menu posts!

We eat salad, steamed broccoli, steamed green beans, or carrots with every meal. Helps get the veggies in, a no-brainer, and the kids love them.
Enjoy!
Carla Wilkerson

Crock Pot BBQ sandwiches
Love this one! So easy and wonderful because I can turn it on when we leave for school and it’s ready when we get back.

Ingredients
1 (3- to 4-pound) shoulder pork roast
1 (18-ounce) bottle barbecue sauce
1 (12-ounce) can cola soft drink
1 squeeze of grape jelly
package of buns

Place pork roast in the crock pot. Pour barbecue sauce and cola over roast.
Squeeze some grape jelly over the roast.
Cover and cook on high 8 hours or until meat is tender and shreds easily.

Healthy Corn Chowder Recipe
Ingredients:
1 Tablespoon vegetable oil
2 Tablespoons celery, finely diced
2 Tablespoons onion, finely diced
2 Tablespoons green pepper, finely diced
1 package (10 oz) frozen whole kernel corn
1 cup raw potatoes, peeled, diced in 1/2-inch pieces
2 Tablespoons fresh parsley, chopped
1 cup water
1/4 teaspoon salt
to taste black pepper
1/4 teaspoon paprika
2 Tablespoons flour
2 cups skim milk- you can use whole milk too we just happen to drink skim
milk.

1. Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.

2. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.

3. Place 1/2 cup of milk in jar with lid. Add flour and shake.

4. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.

5. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.

I think I may add ham from the deli to this.

Ranch Noodles
1 (8-ounce) package egg noodles
1/4 cup butter
1/2 cup sour cream
1/2 cup Ranch dressing
1/2 cup grated Parmesan cheese

Cook egg noodles according to package directions; drain and return to pot. Stir in butter and remaining ingredients. Serve immediately.

You can add broccoli or green peas if you like to get the veggies in.

Oven baked chicken
2 cups buttermilk
2 cloves garlic, crushed
1 tablespoon hot-pepper sauce
1 teaspoon salt
1 teaspoon fresh-ground pepper
2 pound(s) boneless, skinless chicken breasts, cut into 3- by 1/2-inch strips
1 package (7-ounce) sesame crispbread, such as WASA
6 tablespoon(s) unsalted butter, melted

1. Prepare the night before:
Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a
large bowl. Add the chicken, cover, and let it sit overnight.

2. Come home from work and heat the oven to 400 degrees F.
Lightly coat 2 baking pans with oil and set aside.

3. Crush the crispbread into coarse crumbs and place the crumbs in a large,
shallow baking dish, toss in the melted butter, and set aside. Remove the
chicken from the marinade and coat with the crumbs. Place on the
prepared pans and bake, turning once, until golden and crisp, about 25
min.

Baked Ziti-
1/2 pound dried ziti
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese

1. Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta.

2. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella.

3. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.

Dorito Nacho Salad

1 lb. ground beef
1 head lettuce
1 tomato
1 cucumber
2 c. shredded cheddar cheese
1/2 lb. Doritos nacho chips, crushed up
Kraft Catalina dressing

Brown ground beef with whatever seasoning you like to use. I use Tiger’s seasoning or Goya-Adobo. Drain the oil. Let the ground beef cool off.
In large salad bowl- shred lettuce, cut tomato, and cucumber. Add shredded cheddar cheese. Toss with the beef mixture. Add Doritos when you are ready to eat it. Toss. Put Catalina dressing in to taste and mix.