Meal Plan for the week

Sunday: Italian Pork Roast and steamed squash, (recipe on blog earlier)

Monday: Pizza Pockets, (raise Rhodes rolls, roll out and fill with diced tomatoes, mozarella cheese, and pepperoni)

Tuesday:  Fritos Casserole

Wednesday:  Sweet Pork Burritos

Thursday:  Grilled Salmon

Friday:  BBQ Hamburgers, (going camping for the weekend, yeah!!)

First Week of School Meal Plan

** In order to fit it all in to our life... I decided one of my Sunday afternoon activities will be to look over the grocery situation and make a menu for the week.  So, here it is.  (And I don't even have to go to the grocery store again this week!  Brett will be so proud of me.)

Monday:  Creamy Chicken Enchiladas with green salad

Tuesday:  Italian Pork Roast with steamed broccoli

Wednesday: Salsa Salmon with Salsa Pasta and Beans

Thursday: Pizza Pockets and green salad

Friday:  Pepper Steak with white rice

Oh boy!  Here we go!

Smoked Pork Ribs with Dutch Oven Potatoes and Squash

Smoked Pork Ribs

Directions:

Rub the following mixture on it the night before:

2 1/2 Tbsp brown sugar

1/4 Tbsp salt

1/4 Tbsp garlic powder

1/4 Tbsp cumin

1/4 Tbsp cajun

1/4 Tbsp mustard

1/4 Tbsp pepper

** SMoke in the smoker at 250 degrees for 5 hours or until ribs reach 170 degree internal temperature.  Apply BBQ sauce every 45 minutes.

Dutch Oven Potatoes - (in the house I use a nice deep baking dish with a lid)

4 large potatoes, cut

1 yellow crook-neck squash, cut

1 green pepper, diced

3 green onions, diced

1/4 cup butter

1/2 cup Sprite

Combine all in baking dish and bake at 350 degrees for 1-1/2 hours... cover with cheese to melt at the end.

Smoked Sausage with Vegetables

No, I'm not sick.... just no pics!

Ingredients:
1 package (19 oz) frozen vegetables
1/3 cup chopped onion
1 Tbsp canola oil
1/2 cup water
1/2 cup ketchup
1/4 cup cider vinegar
1 Tbsp Worcestershire sauce
1 Tbsp honey
1 tsp ground mustard
1 tsp paprika
1/4 tsp salt
1/4 tsp sugar
1/8 tsp pepper
1/8 tsp hot pepper sauce
1 pound smoked sausage, sliced.

Directions:
Cook vegetables according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the next 11 ingredients. Add sausage
Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once. Serve with the vegetable medley.

Fresh Canadian Salmon & Cauliflower Tomato Medley

** Flexibility has to be one of my main character traits.  Brett wanted to cook up the Salmon his own way.  Brett's secret sauce is soooooo holy that he won't tell me what he's doing!!!  This was what he did at the "Salmon Bake" restaurant he worked at when he lived in Alaska.  (There is butter, brown sugar and lemon juice!)

Cauliflower Tomato Medley

Ingredients:

1 medium head cauliflower, cut into florets

6 bacon strips, diced

1-1/2 cups soft bread crumbs

3 medium tomatoes, cut into wedges

2 Tablespoons sliced green onion

1-1/2 teaspoons sniped fresh dill or 1/2 tsp dill weed

1/4 tsp salt

dash pepper

3/4 cup shredded cheddar cheese.

Directions:

Place cauliflower in a large saucepan; add 1 in. of water.  Bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels.  Drain, reserving 3 Tbsp drippings.  Toss bacon and bread crumbs with drippings and set aside.

Drain cauliflower.  Arrange the tomatoes ina greased shallow 2 qt. baking dish.  Sprinkle with onion, dill, salt and pepper.  Top with cauliflower and bacon mixture.

Cover and bake at 400 degrees for 10 minutes.  Uncover; sprinkle cheese on top and bake another 5 minutes to melt cheese.

Steak Sandwiches, and Crunchy Romaine Salad

STEAK SANDWICHES

Ingredients;
2 ½ - 3 lbs beef sirloin tips roast

2 cups water

½ cup soy sauce

several clove garlic

Directions:

*  Cut several slits into roast.  Push loves of garlic into the slits.  Place roast, water and soy sauce into the crock pot.  Cover and cook on low for 7-8 hours or high for 5-6 hours.  Remove roast and use atwo forks to shred roast.  Return to crock pot to keep warm.  Serve on French rolls or Bolio bread

CRUNCHY ROMAINE STRAWBERRY SALAD

Ingredients:

1 package ramen noodles

1 cup chopped walnuts

1/4 cup butter

1/4 cup vegetable oil

1/4 cup sugar

2 Tbsp red wine vinegar

1/2 tsp soy sauce

8 cups torn romaine

1/2 cup chopped green onions

2 cups fresh strawberries, sliced

Directions:

* Discard seasoning packet from ramen noodles or save for another use.  Break noodles into small pieces.  In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.

For dressing, in a jar with a tight fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well.  Just before serving, combine the romaine, onions, strawberries, and noodle mixture in a large bowl.  Drizzle with dressing and toss gently.

This week's meal plan

Sunday:  Zesty Pork Chops with Creamy Fruit Salad and fresh garden veggies

Monday: Steak Sandwiches, (just like French Dips) with Homemade baked fries and Crunchy Romaine Strawberry Salad

Tuesday:  Basil Salmon with Cauliflower Tomato Medley

Wednesday:  Smoked Sausage with Vegetables

Thursday:  Apricot-Glazed Pork Tenderloin with Lemon Pepper vegetables

Friday:  Creamy Chicken Enchiladas with Mexican Cilantro Salad

** My goal is to include the recipe and a PHOTO, of course, each evening this week.  My cooking flame has been lit!  

Zesty Grilled Chops, rolls with homemade jelly & Creamy Fruit Salad

I needed a man to cook for!!

So, after 10 days of just quick mac & cheese for the girls and salads for me... it was a celebration worth cooking for when Brett got home from his 10 day fishing adventure.

ZESTY GRILLED CHOPS

Ingredients:

3/4 cup soy sauce

1/4 cup lemon juice

1 Tbsp brown sugar

1 Tbsp chili sauce

1/4 tsp garlic powder

4-6 pork chops

Directions: 

In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder.  Remove 1/4 cup for basting  and refrigerate.  Add pork chops to the bag; seal bag and turn to coat.  Refrigerate for 3 hours or overnight, turning once.

Drain and discard marinade from the pork chops.  Grill.

CREAMY FRUIT SALAD

Ingredients:

2 medium apple, cut into 1-inch pieces

2 cups chopped, peeled mango  (I substitute for fresh pineapple which I already had)

2 cups halved, seedless grapes

1/4 cup sour cream

3 Tbsp chopped walnuts, toasted

Directions:

In a large bowl, combine apples, mango, grapes and sour cream.  Refrigerate until serving.  Just before serving, stir in walnuts.