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MEAT/FISH/SEAFOOD:
4-6 lb. pork butt roast
1 lb. lean ground beef
2 (7 oz.) pkgs. foil-packed salmon
1 1/4 lbs. boneless chicken breastsDAIRY:
tube refrigerator crescent rolls
12 oz. container cottage cheese
24 oz. container sour cream
1 lb. sharp cheddar cheese
1 pkg. (10 ct.) flour tortillas
1 container grated Parmesan cheeseRICE/NOODLES:
12 oz. pkg. wide noodles
1 box thin spaghettiFROZEN VEGETABLES: none this week FRESH VEGETABLES:
1 lb. bag coleslaw mix
1 ( 8 oz.) package sliced mushrooms
1 head green leaf lettuce
about 5 garden tomatoes
2 small cucumbers
1 pint of cherry tomatoes
fresh basil
1 bunch of broccoliCANNED GOODS:
small can sliced pineapple
4 oz. can mushrooms, stems and pieces
15 oz. can black beans
16 oz. can tomato sauceSOUPS/SAUCES:
jar of hot salsaWINES AND SPIRITS: none this week MISCELLANEOUS
1-2 pkgs. Kaiser rolls 1 pkg. (3.4
oz.) instant vanilla pudding jar of instant
coffee granules 8 oz. container
whipped topping 1 chocolate
cookie pie crust small bag
slivered almonds (optional) |
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CAROLINA-STYLE PULLED PORK
SANDWICHES* allow marinate time
PORK RUB:
1 Tbsp. paprika
1 1/2 tsp. chili powder, ground cumin, and granulated sugar
1 Tbsp. packed brown sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1 pork butt roast, 4-6 lbs.
In a small bowl, mix together the paprika,
brown sugar, chili powder, cumin, granulated sugar, salt and pepper. Rub
the mixture into the meat. Place the pork in a gallon-size food storage
bag or wrap tightly in plastic wrap and refrigerate for at least 3 hours,
or as long as 24 hours.
SAUCE:
1/2 c. cider vinegar
2 Tbsp. brown sugar
1/2 tsp. Tabasco sauce
1 tsp. kosher salt
In a medium saucepan over medium-high heat, combine the cider vinegar,
brown sugar, Tabasco sauce, and salt. Bring the mixture to a boil. Reduce
the heat to low and simmer for 10 minutes. Allow to cool to room
temperature. (Warm the sauce over low heat before serving).
Preheat oven to 300 degrees.
Place pork in a Dutch oven or roasting pan, cover, and place in oven. Bake
for 1 hour. Turn oven control back to 200 degrees, and roast for an
additional 4-6 hours. Remove the pork, cover it loosely with aluminum
foil, and allow it to rest for about 15 minutes. Tear the pork into shreds
with two forks, removing any fat as you go. Place the shredded meat in a
large bowl and toss with the warm vinegar sauce. Pile the pulled pork on
kaiser rolls and serve with cole slaw.
*Allow yourself enough time for this recipe- you need to let the rubbed
meat sit for several hours (or overnight) before it cooks for several
hours!
PINEAPPLE COLESLAW
3 cups packaged coleslaw mix
1/3 cup chopped pineapple, drained reserving 2 Tbsp. juice
1/4 cup mayonnaise
Mix everything together and chill for about an hour.
Suggested Side Dish: Pineapple Coleslaw
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EASY
BEEFY BAKE
1 tube refrigerator crescent rolls
1 lb. ground beef
1 small onion, chopped
1 (8 oz.) package sliced mushrooms
1 tsp. paprika
1 (8 oz.) container sour cream
1 cup shredded cheddar cheese
Unroll crescent roll dough and press into the bottom of an ungreased 13 x 9 baking pan until it forms a thin crust. Brown ground beef with the onions and sliced mushrooms, season with paprika, salt and pepper as it cooks. Stir in sour cream. Spoon this mixture into the baking pan on top of the crust. Smooth out with the back of a spoon. Sprinkle with cheese and bake uncovered for about 30 minutes.
Suggested Side Dish: Tossed Salad
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SALMON ROMANOFF
2 pkgs. foil-packed salmon, 7 oz. each, drained
12 oz. bag wide noodles, cooked and drained
1 1/2 c. cottage cheese
1 1/2 c. sour cream
1- 4 oz. can mushrooms, stems and pieces, drained
3/4 c. grated sharp cheddar cheese, reserving a little for the top
2 tsp. Worcestershire sauce
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. minced garlic (in water)
paprika (optional)
Preheat oven to 350 degrees.
Lightly spray a 3 qt. casserole or Dutch oven with cooking spray. In a
large bowl, break the salmon into small pieces with a wooden spoon, then
combine with all other ingredients. Place in the casserole, cover, and
bake for 10 minutes. Quickly remove from the oven, stir, and put back in
the oven for an additional 10 minutes. Shake a little grated cheddar on
the top, and sprinkle with paprika. Cover again and let stand for 5
minutes to melt top cheese.
BAKED GARDEN TOMATOES
3-4 tomatoes, sliced thick
1/4 cup freshly grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon salt
pepper to taste
1-1/2 tablespoons olive oil
Preheat oven to 450 degrees. Place tomato slices on a baking sheet. Sprinkle with Parmesan, oregano, salt and pepper. Drizzle with olive oil and bake about 15 minutes or until the tomatoes are tender.
Suggested Side Dish: Baked Garden Tomatoes
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CHICKEN BURRITOS
1 small onion, chopped
1 tsp. minced garlic
2 tsp. oil
1-1/4 lb. boneless chicken breasts, cut into thin strips
1 can black beans, rinsed and drained
hot or mild salsa
1/2 tsp. chili powder
1 pkg. (10 ct.) flour tortillas
sharp cheddar cheese, grated
Preheat oven to 200 degrees. Place tortillas on a baking sheet (spread
out a little), cover loosely with aluminum foil, and warm. In a large,
nonstick skillet, saute onion and garlic in oil over medium-high heat
until onion is translucent. Add the chicken, and saute another 4 minutes,
or until chicken is no longer pink. Stir in beans, 1/2 c. salsa and the
chili powder. Cook an additional 2 minutes. Remove tortillas from oven,
and spoon filling equally on each tortilla. Top with grated cheddar
cheese, and fold into a burrito. Serve with additional
salsa, if desired.
Suggested Side Dish: Cucumber slices and
ranch dressing
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SPAGHETTI WITH ROASTED TOMATOES
12 oz. thin spaghetti, cooked and
drained
1 pint cherry tomatoes
1/2 tsp. dried oregano
2 Tbsp. olive oil, divided
3 tsp. minced garlic, divided
1/4 tsp. salt
few shakes of pepper
1 (16 oz.) can tomato sauce
1/4 cup fresh basil, chopped
Roasted Tomatoes - Preheat oven to 400 degrees F. Toss cherry tomatoes
with 1 tablespoon oil, garlic, oregano and salt & pepper. Spread
on a cookie sheet and bake for 10 -15 minutes.
In a skillet, cook 1 tsp. of remaining garlic in 1 Tbsp. olive oil for about 30 seconds. Add 1 cup of water, roasted tomatoes and tomato sauce. Simmer for 30 minutes. Stir in cooked pasta and chopped basil. Serve with sprinkles of parmesan cheese.
Suggested Side Dish: Steamed Broccoli
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VANILLA CAPPUCCINO PIE
1 pkg. (3.4 oz.) instant vanilla pudding
1 1/2 c. cold milk
2 tsp. instant coffee granules
8 oz. container whipped topping, thawed and divided
1 chocolate cookie pie crust
2 Tbsp. sliced almonds (optional)
In a large bowl, prepare pudding, using the milk
and coffee granules. Using a wire whisk, mix for 2 minutes. Fold in half
of the whipped topping. (Try not to mix too much- this thins the whipped
topping). Pour into crust. Place in refrigerator and chill at least 2
hours.
Before serving, spread remaining topping over pie, and garnish with
almonds, if desired. Refrigerate any leftovers.