You can read more about my $40 weekly budget in this post here.

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

If you need inspiration, check out the weekly meal plans from hundreds of other bloggers here at Organizing Junkie.

SUNDAY ~ Enchilada casserole – This is a carryover from last week.

Ingredients:
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
corn tortillas
shredded cheese

Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.

MONDAY ~ It’s my daughter’s end of year soccer party, so we’re eating there

TUESDAY ~ Spaghetti w/ Basil Garlic Bread – The spaghetti is nothing special.

Basil-Garlic Bread

Prep: 10 min., Bake: 10 min.

1/4 cup melted butter
1 teaspoon dried basil
1/4 teaspoon garlic powder
1 6-ounce Italian bread loaf

Stir together 1/4 cup melted butter, 1 teaspoon dried basil, and 1/4 teaspoon garlic powder. Cut a 6-ounce Italian bread loaf in half horizontally; brush cut sides evenly with butter mixture. Wrap loaf in aluminum foil, and bake at 350° for 10 minutes or until thoroughly heated. Yield: Makes 4 servings. (I added some parmesan cheese on top also)

WEDNESDAY ~ Italian pork chops – I just got this recipe in my e-mail from Betty Crocker last night and it sounded so good that I decided to add it to our menu this week. I’m excited to try it out!

1/2 cup Original Bisquick® mix
1/3 cup Italian dressing
1/2 cup Progresso® garlic herb bread crumbs
4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2 tablespoons vegetable oil

1. Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
2. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.
High Altitude (3500-6500 ft) No changes.

THURSDAY ~ TURKEY! (my mom is cooking, so I get the day off, but I am making rice stuffing and a vegetable tray)

Rice stuffing – I got this recipe from my mother in law. It is a Thanksgiving tradition in my husband’s family!

3 c. water
1 t. salt
3 beef bouillon cubes
2 c. minute brown rice
1/2 c. butter
1 c. white onion
1 c. celery
1/4 c. minced parsley
2 c. pecans
1/2 t. salt
1 t. thyme
1/2 t. poultry seasoning
1/2 t. pepper

To 3 cups of water, add 1 t. salt and 3 beef bouillon cubes (I usually omit the salt). Bring to boil. Stir in 2 cups minute brown rice. Reduce heat to low and cover for 15 minutes. In another pan, saute 1/2 c. butter, white onion, celery, parsley, pecans, poultry seasoning, pepper, and thyme. Mix together with rice in a casserole dish. Bake at 350 degrees for 45 minutes.

FRIDAY ~ Turkey noodle soup – I make this the same way that I make chicken noodle soup and I substitute

Ingredients:
Leftover turkey
3 carrots (sliced)
3 celery stalks (sliced)
3 cans chicken broth
2 cans cream of chicken soup
Seasonings (to taste): garlic powder, onion powder, salt, pepper, and parsley
noodles (I use “Country Style” ones that are just like homemade ones!)

Place turkey, carrots, celery, broth, and cream of chicken soup in the slow cooker. Cook on low for 5+ hours. Shred chicken breasts, and whisk everything together. Add seasonings. Cook noodles, drain, and add to the mixture. Let everything cook for 30 more minutes on low.

SATURDAY ~ Turkey enchiladas – I substitute leftover turkey for chicken in my enchilada recipe

Ingredients:
1 can cream of chicken soup (I use the 98% FF kind)
1 can cream of mushroom soup (I use the 98% FF kind)
2 cans green enchilada sauce
1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas)
Leftover turkey (diced or shredded)
1 lb. cheese, shredded
1 dozen flour tortillas (you could use corn also)

Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is well mixed and starts to thin, add sour cream. Continue stirring occasionally until the sauce is well mixed and thinned out. Place a layer of the sauce along the bottom of a 9X13 baking dish. Fill each tortilla with the shredded turkey, sauce, and cheese. Roll and place in the baking dish. When you have filled all of the tortillas (this should make 1 dozen), pour the remaining sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.

A few people have asked if I am doing my $40 weekly grocery budget still and the answer is yes! If you’re new to my blog, on January 1st, I set a goal to feed my family of 4 on $40 per week and so far, I have managed to make my goal (and sometimes even come in under budget). I don’t always get to post or take pictures of my grocery trips because I usually do my grocery shopping on Saturday mornings and make it home just in time to unload the groceries and get out the door for my kids’ activities.

I have also had people ask if my $40 weekly shopping trips match up with my menu for the week and the answer is…not exactly. I usually plan my weekly menus around what is on sale at the grocery store and what I have in my stockpile. So, some of the items will correspond, but others are things that I already have on hand. My stockpile is what has allowed me to survive on $40 each week because basically I am only buying things when they are on sale.

Also, if you’re new to my blog, our breakfasts are “on the go” – things like cereal, Pop Tarts, and waffles mainly with scrambled eggs thrown in there every now and then. I do try to cook “real” breakfasts on the weekends, but I am not always good about planning ahead for that. Our lunches are also “on the go” – sandwiches for my daughter and salads, leftovers, or frozen meals for me (my son eats at daycare and my husband fends for himself!)

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

If you need inspiration, check out the weekly meal plans from hundreds of other bloggers here at Organizing Junkie.

SUNDAY ~ Family sized burrito – I saw this recipe on DeAna’s blog originally (she’s got great pictures of it all on her blog, so you should definitely check it out!). We tried it awhile ago and it was a hit, so we’re having it again!

Ingredients:
2 small tomatoes, thinly sliced
3 cups cooked chicken, shredded*
1 tsp onion powder
1 Tbsp lime juice
1 Tbsp chicken taco seasoning mix
1 Tbsp garlic powder
3 Tbsp salsa
1 shredded cheddar cheese
4 burrito-size flour tortillas
1/2 can (9oz) bean dip
Toppings: shredded lettuce, sliced olives, sour cream

Directions:
Preheat oven to 425 F. Mix chicken with onion powder, lime juice, seasoning mix, garlic powder and salsa. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally.
Arrange tortillas in an overlapping circular pattern on a large pizza stone (you could use a cookie sheet as well), covering entire surface of baking stone. Tortillas will extend off edge by a few inches.

Starting in the center, spread bean dip over tortillas. Spoon chicken mixture over bean dip and cover with 3/4 cup of cheese.

Fold edges of tortillas up over chicken mixture in an envelope pattern. Arrange sliced tomatoes in rows over top of burrito. Sprinkle remaining cheese over top. Bake about 18 minutes or until cheese is melted and edges are browned.

Cut into rectangles; serve with assorted toppings and enjoy!

Notes: I put my chicken in the crockpot with the taco seasoning, spices, and salsa and then shred it. I also just use regular refried beans rather than bean dip.

MONDAY ~ Bacon-wrapped apple BBQ chicken (slow cooker) – This recipe came from All You Magazine – Marci posted about it on her blog a few weeks ago and I decided to test it out.

Ingredients:
1/2 c barbecue sauce
2 apples, such as Granny Smith, peeled, cored and grated
juice of 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon (I’m going to use turkey bacon)
salt and pepper

Directions:
-In a small bowl, combine bbq sauce, grated apple and lemon juice.
-Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture.
-Set slow cooker to low and cook for 8 hours.

TUESDAY ~ Texas Kielbasa skillet – I originally got this recipe from a freezer swap and it has become a big hit with our family

1 can (10 3/4 oz.) CREAM OF CELERY SOUP (I use whatever cream soup I have on hand)
1 1/2 cups WATER
1 Tablespoon BUTTER
¾ cup uncooked LONG GRAIN RICE
1 pound SMOKED KIELBASA SAUSAGE, cut into 1/2 inch pieces
1 pkg. (10 oz.) FROZEN PEAS
½ cup SLICED MUSHROOMS
1 cup SHREDDED CHEDDAR CHEESE

Combine soup, water and butter substitute in a large skillet with a lid.
Bring to a boil. Add rice and sausage. Cover and simmer for 10 minutes.
Stir in peas and mushrooms. Cover and simmer for 15 minutes,
or until rice Is tender. Sprinkle with cheese and serve hot.

WEDNESDAY ~ Chili (slow cooker) – This recipe is super easy and very yummy!

Ingredients:
1 lb ground beef (brown in skillet and then place in crockpot)
1 can dark kidney beans (drained and rinsed)
1 can Ranch style beans
1 can diced tomatoes
1 can crushed tomatoes
1 packet chili spices

Mix all ingredients in crockpot and cook on high for 5 hours or low for 8 hours. Sprinkle cheese on top before serving.

I serve it with garlic cheese biscuits (this recipe comes straight from the Betty Crocker website):
Ingredients:
1 cup Bisquick Heart Smart® mix
1/3 cup fat-free (skim) milk
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
1/4 teaspoon garlic powder
Butter-flavor cooking spray, if desired

1. Heat oven to 450°F.
2. In small bowl, stir Bisquick® mix, milk, cheese and garlic powder to make a soft dough. Drop dough by 5 spoonfuls onto ungreased cookie sheet.
3. Bake about 8 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm.

THURSDAY ~ Meatloaf – this is a Hormel refrigerated entree – they were BOGO free at Randalls this week and I had $1.50 coupons, too, so it ended up being $4.99 for two entrees – tonight is Open House at my daughter’s school, so it’s going to be a busy night and I needed something quick and easy.

FRIDAY ~ Cream cheese chicken (slow cooker) – this is a family favorite!

Ingredients:
4 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup
8 oz. cream cheese – cut into cubes (I use the 1/3 less fat kind)
½ c. chicken broth

Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth.
Serve over rice or pasta.

SATURDAY – Chicken enchilada casserole – This is a recipe that my sister came up with. She uses canned chicken when she makes it. I came up with a little bit of a variation.

Ingredients:
2 chicken breasts (shredded) – or 1 can chicken
1 large can red enchilada sauce
corn tortillas
shredded cheese

Directions: (this is what I do) – I put my chicken and the enchilada sauce in the crockpot the night before and then shred it when I get up in the morning. If you are using canned chicken, you can just shred it as you are making the casserole. I spread some of the chicken/sauce mixture along the bottom of the casserole dish so it doesn’t stick. Break corn tortillas into four pieces and layer across the bottom of the casserole dish. Spread a layer of the chicken/sauce mixture and cheese. Add another layer of corn tortillas. Continue until you are out of the chicken/sauce mixture. Bake at 350 degrees for 25-30 minutes until the cheese is bubbly.

If you’re new to my weekly post, our breakfasts are “on the go” – things like cereal, Pop Tarts, and waffles mainly with scrambled eggs thrown in there every now and then. I do try to cook “real” breakfasts on the weekends, but I am not always good about planning ahead for that. Our lunches are also “on the go” – sandwiches for my daughter and salads, leftovers, or frozen meals for me (my son eats at daycare and my husband fends for himself!)

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

If you need inspiration, check out the weekly meal plans from hundreds of other bloggers here at Organizing Junkie.

SUNDAY: Tuna noodle casserole – this is a quick, easy recipe and very kid-friendly

Ingredients:
1 can cream of mushroom soup
1/2 c. sour cream
3/4 c. milk
1/2 c. mayonnaise
7 oz. can tuna (I will use a tuna pouch)
1 c. grated cheese
2 T parsley
1/2 tsp salt
1/2 tsp pepper
1 T lemon juice
cracker crumbs (Ritz)
3 c. cooked noodles (your choice)

Combine all ingredients and pour into a 2 quart shallow dish. Top with cracker crumbs. Bake at 350 degrees for 45 minutes.

MONDAY – Creamy chicken noodle soup – We’ve got lots of “sickies” in our house this week, so this is a trusty stand-by and easy to make since I make it in the slow cooker

Ingredients:
3-4 chicken breasts
3 carrots (sliced)
3 celery stalks (sliced)
3 cans chicken broth
2 cans cream of chicken soup
Seasonings (to taste): garlic powder, onion powder, salt, pepper, and parsley
noodles (I use “Country Style” ones that are just like homemade ones!)

Place chicken breasts, carrots, celery, broth, and cream of chicken soup in the slow cooker. Cook on low for 5+ hours. Shred chicken breasts, and whisk everything together. Add seasonings. Cook noodles, drain, and add to the mixture. Let everything cook for 30 more minutes on low.

TUESDAY – Free burgers at Whataburger (click here for the details) if we’re feeling up to it…otherwise, leftover chicken noodle soup

WEDNESDAY – Crock pot chops and gravy – I found this recipe on Marci’s blog and have had it on my list to try for awhile now. We love pork chops around here and I’m very excited to try out this recipe!

Ingredients:
4 lean pork chops
4 T soy sauce
1/2 C sliced mushrooms (I added much more than this, maybe 1 1/2 c. and thought it was a good amount once they cooked down)
1/2 tsp pepper
2 T Worcestershire sauce
2 can cream of mushroom soup (I used 98% FF)
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley (I used fresh and used 2 t)

Directions:
Place pork chops in crock pot. Lay onion slices over pork chops.
Mix the rest of ingredients in a bowl and pour over pork chops.
Cook on low in crock pot for 5-6 hours
I followed her tip below…
Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops.

THURSDAY: Tortilla casserole – This is a new recipe for us that was sent to me by my friend Jennie. My kids love “enchillallas” (as one of them calls them) a lot, so I think this will be a hit.

1 lb. ground turkey or chicken
1 8 oz plain yogurt
1 can cream of chicken (You can do the 99% fat free if you want)
Tortillas
Mexican shedded cheese
Rice

Brown the meat, breaking it into small pieces as you cook it. Mix the cream of chicken and yogurt in a seperate bowl. Add in cooked meat. Put some mixture in a tortilla and rollup. (Leave a little bit of the mixture for the top.)
Put some mixture on top and then put the cheese on top.
Cover with aluminum foil.
Cook for 30 minutes at 350.
Serve with rice.

Notes: I asked if they use corn or flour tortillas. They do theirs with flour, which is probably what we will do, too, but I’m sure you could do it with corn also. I think I might also add a little bit of enchilada sauce (haven’t decided if it will be green or red yet) to the mixture to give it a little bit of a kick.

FRIDAY: Bacon mushroom swiss meatloaf – this is a carryover from last week and comes from Allrecipes.com

Ingredients
* 12 ounces chopped raw bacon
* 1 small white onion, chopped
* 5 button mushrooms, chopped
* 1 1/2 pounds extra-lean ground beef
* 1 egg
* 1/4 cup evaporated milk
* 6 ounces shredded Swiss cheese, divided
* 1/2 cup corn flake crumbs

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
3. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
4. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

SATURDAY – Italian Chicken Fingers – Steph at One Day, One Dollar at a Time posted this one week as her “recipe of the week” and it was a big hit with the kids.

6 boneless skinless chicken breasts
1/2 c. vegetable oil
2 cloves garlic, minced
1 1/2 c. Italian bread crumbs
1/4 c. grated Parmesan cheese
Spaghetti or pizza sauce for dipping

Pound the chicken breasts to flatten. Cut into 1″ wide strips. Mix oil and garlic and dip the strips in this mixture. Mix bread crumbs and cheese; coat chicken. Place on greased baking sheet. Bake at 350 degrees for 20 minutes or until tender. Warm sauce and use for dipping. Serves 6.

If you’re new to my weekly post, our breakfasts are “on the go” – things like cereal, Pop Tarts, and waffles mainly with scrambled eggs thrown in there every now and then. I do try to cook “real” breakfasts on the weekends, but I am not always good about planning ahead for that. Our lunches are also “on the go” – sandwiches for my daughter and salads, leftovers, or frozen meals for me (my son eats at daycare and my husband fends for himself!)

If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!

If you need inspiration, check out the weekly meal plans from hundreds of other bloggers here at Organizing Junkie.
SUNDAY: Shells & cheese – We had a big family luncheon earlier today at my parent’s house and I wasn’t even hungry come dinner time. This is what my kids wanted and it was a quick, easy fix, so I was happy to oblige.

MONDAY: Honey lime enchiladas – This was originally on my menu last week, but it didn’t happen, so we’re adding it back to the menu this week. I originally got this from Marci’s blog. When I make this, I cook the chicken in the crockpot the night before and then just put it all together that morning so I just have to throw it in the oven when I get home!

Ingredients:
6 T honey
5 T lime juice (1 large lime)
1 T chili powder
1/2 t garlic powder
1 pound chicken, cooked and shredded (I used leftovers from my slow cooker chicken)
8-10 flour tortillas (I used 12 corn)
1 pound Monterrey Jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I used half and half)

Directions:
-Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour.
-Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
-Fill tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
-Mix the remaining enchilada sauce with the cream and leftover marinade (I didn’t have any extra marinade).
-Pour sauce on top of the enchiladas and sprinkle with cheese.
-Bake, uncovered, at 350 degrees for 30 minutes until brown and crispy on top.

TUESDAY: Creamy potato soup (slow cooker)

Ingredients:
5 lb of potatoes, peeled, raw, and diced
1 can cream of chicken soup
2 cans chicken broth
1/2 pound cooked bacon (I used real bacon pieces)
1 package cream cheese
1 onion (I omit this)

Grease slow cooker. Place diced potatoes on bottom. Cube the cream cheese and place the pieces on top of the potatoes. Sprinkle the bacon on top. Add the cream of chicken soup and chicken broth. Cook for 7-8 hours in crock pot on low.

WEDNESDAY: Crispy ranch chicken – This is another carry over from last week – I found this recipe on Marci’s blog, too. I’ve got a bunch of Rice Krispies from the Randalls cereal deal a few weeks ago, and I figured this would be a great way to use them and something my kids would like.

Ingredients:
-2 c crispy rice cereal
-1/2 c grated Parmesan Cheese
-1 envelope ranch salad dressing mix (1 oz)
-2 egg whites
-8 skinless, boneless chicken thighs (I plan to use chicken breasts)

Directions:
-Preheat oven to 350 degrees.
-Spray baking sheet with nonstick cooking spray. Combine cereal, cheese and salad dressing mix in a large bowl.
-Place beaten egg whites in a medium bowl. Dip each piece of chicken in the eggs and then in the cereal mixture to coat evenly.
-Arrange the coated chicken on the baking sheet. Bake until golden and juices run clear, 20-25 minutes.

THURSDAY: Bacon Mushroom Swiss Meatloaf – I have never tried this recipe before, but it sounded good. I found it on Allrecipes.com

Ingredients
* 12 ounces chopped raw bacon
* 1 small white onion, chopped
* 5 button mushrooms, chopped
* 1 1/2 pounds extra-lean ground beef
* 1 egg
* 1/4 cup evaporated milk
* 6 ounces shredded Swiss cheese, divided
* 1/2 cup corn flake crumbs

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
3. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
4. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

FRIDAY: Pizza rigatoni (slow cooker) – This recipe is from Taste of Home magazine

Ingredients:
1-1/2 pounds bulk Italian sausage
3 cups uncooked rigatoni or large tube pasta
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 small onion, chopped
2 cans (one 15 ounces, one 8 ounces) pizza sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (6 ounces) pitted ripe olives, drained and halved

Directions:
In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain.

In a 5-qt. slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers. Cover and cook on low for 4 hours. Yield: 6-8 servings.

SATURDAY: Pork sammies – I got a great deal on pork loin and pork roasts a few weeks ago at the grocery store, and these are quick and easy to make!

Ingredients:
2-3 lbs. boneless pork roast
2 onions, chopped (I omit this)
12 oz. BBQ sauce of your choice
1/4 c. honey
rolls

Directions:

Place meat in slow cooker. Add onions, bbq sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it, serve it on rolls.

*Serving suggestion! Place provolone cheese slices on bolillo rolls along with mayonnaise. Toast the rolls open faced with cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.