Come see what is on the menu this week! I work toward once a week grocery shopping and fast, easy cooking!!

Monday, March 29, 2010

March 29th

Pantry Items: Steak seasoning, balsamic vinegar, olive oil, tomato sauce (fully ready or buy the small can and season your own)

Grocery List:

2 pounds boneless pork loin roast (On sale at Randalls)

Ribeye Steaks (On sale at Krogers)

Boboli Pizza Crust

Pizza cheese

Monday: Balsamic Roasted Pork Loin

Tuesday: Steak

Wednesday: Pizza made with left over meat

Thursday: Leftovers


Balsamic Roasted Pork Loin

2 tablespoons steak seasoning rub

1/2 cup balsamic vinegar

1/2 cup olive oil

2 pounds boneless pork loin roast

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). – Or put in Crockpot on low for 6-9 hours.

Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.


Your favorite rub and grill!



Left over meats


Veggies of your choice

Olive oil

Parmesan cheese

Tomato sauce

Wednesday, March 17, 2010

I'm back!! Next week will be the "crockpot" week at our house.

Tuesday: Crockpot Salsa Chicken
Wednesday: Meatloaf sandwiches
Thursday: Cranberry Roast Pork

: Onion flakes, soy sauce, 2 eggs, Worcestershire sauce, yellow mustard, BBQ sauce

Grocery List
Green bell pepper, diced
Crusty bread for sandwiches
1 can rinsed black beans
1 (16-ounce) whole berry cranberry sauce
1 cup chunky salsa
ritz crackers
2-3 pounds beef or pork roast or stew chunks
6-9 chicken thighs, or equivalent body parts
1lb lean ground beef
1lb ground turkey (or 2lbs of beef)
1lb ground pork sausage (breakfast style)
frozen white corn

Meatloaf – Southern Living

1lb lean ground beef
1lb ground turkey
1lb ground pork sausage (breakfast style)
18 ritz crackers, crushed
1/2 green bell pepper, diced
1/2 onion, finely chopped
2 large eggs, lightly beaten
1 Tbsp Worcestershire sauce
1 tsp yellow mustard

Bold and Spicy bbq sauce - for the top

Heat oven to 350F. Combine all ingredients (except bbq sauce) in a bowl until just blended. Shape into 11x7 dish. Bake at 350F for 1 hour. Remove from oven and drain off drippings (I did this with a spoon). Lightly coat top of loaf with bbq sauce and bake for another 15 minutes. Remove from oven and let stand 20 min.

Note: You can do this one in the crockpot too! Cook on low for 8 hours.

CrockPot Salsa Chicken Recipe

6-9 chicken thighs, or equivalent body parts
1 can rinsed black beans
1 cup chunky salsa
1 cup frozen white corn

Put your chicken in the crockpot (can be still frozen). Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.

Note: Serve over rice or shred the chicken and serve in tortillas!!

Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.

Friday, March 12, 2010

Portobello Mushroom Caps

David requested mushrooms this week and I didn't want to make burgers so I raided the fridge and freezer and came up with a really good dish last night!!!

Broccoli and Swiss Stuffed Portobello Mushrooms

3 Large Mushroom Caps - Stems and veins removed
1 package of frozen broccoli, chopped
1-2 tsp garlic minced
2oz Swiss Cheese (3-4 slices diced)
1/4 cup Parmesan cheese grated
1 egg

In a bowl mix broccli, garlic, cheeses, pepper and lightly beated egg. Set aside.

Brush both sides of the mushroom caps with olive oil, salt and pepper. Broil mushroom caps 4 minutes each side.

Fill mushroom caps with the broccoli mixture and bake for 20 minutes at 350F.

Friday, March 5, 2010

Nothing this week

The twins and I were sick all week so David and I had freezer foods and takeout all week. I will be making next week what I wanted to make this week. But, for those of you following along, here is a recipe that I have been making since college and it is pretty darn good :)

Angel Chicken Pasta

6 skinless, boneless chicken
breast halves
1/4 cup butter
1 (.7 ounce) package dry
Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed
golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

1 Preheat oven to 325 degrees F (165 degrees C).

2 In a large saucepan, melt butter over low heat. Stir in
the package of dressing mix. Blend in wine and golden
mushroom soup. Mix in cream cheese, and stir until smooth. Heat
through, but do not boil. Arrange chicken breasts in a single
layer in a 9x13 inch baking dish. Pour sauce over.

3 Bake for 60 minutes in the preheated oven. Twenty
minutes before the chicken is done, bring a large pot of
lightly salted water to a rolling boil. Cook pasta until al
dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.