So it's time once again for another Menu Plan Monday hosted by orgjunkie. This week there are over 200 menus posted so if you need to find something to eat, take a stroll over there and see what other people are having. I get great ideas there all the time:)
This week's plan is not very well thought out because I've been super busy this weekend, but since the cold weather is going to be sticking around here this week I think I'll be doing a lot of soups and stews. Here is the rough plan:
Monday: we ate with Steven's aunt and her family tonight!
Tuesday: dinner at mom's after I pick up the kids (I have class til 6:05)
Wednesday: turkey chili, corn bread or rolls
Thursday: herbed chicken, potatoes, green beans (didn't get to do this last week)
Friday: beef stew, corn bread or rolls (whichever we don't eat on Wed)
Saturday: Date night!
Sunday: probably leftovers- or whatever doesn't get cooked during the week!
Oh, just to let anyone out there know- we got three meals out of the Hawaiian Pork Roast that was on last week's menu! After dinner with the roast we had an entire half leftover which I shredded and used for BBQ sandwiches one night, and the sauce was like a sweet and sour sauce so we saved that and used it with frozen prepared meatballs one night to make swedish meatballs! It was the greatest recipe- I will definantly use it again! Here is the recipe if you want it:
1 boneless whole pork loin roast (about 3 lbs)
1/2 tsp salt
1/4 tsp pepper
3 tbsp vegetable oil
2 C unsweetened pineapple juice (I use sweetened and it tasted great!)
1 can (8oz) unsweetened crushed pineapple, undrained
1/2 C packed brown sugar
1/2 C sliced celery
1/2 C cider vinegar
1/2 C soy sauce
1/4 C corn starch
1/3 C cold water
Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5 qt slow cooker.
In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 3 to 3 1/2 hours or until a meat thermometer reads 160 degrees.
Remove roast and keep warm. Let stand for 10 min before slicing. Meanwhile, strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 mins or until thickened. Serve with the pork.
Like I said, this was soooo good and by the end I got three nights (more with leftovers) of meals out of this recipe (and we had 3 adults, a toddler and a one year old eating it!). So if you like pork give this recipe a try! Have a great week everybody and happy eating!!!