Menu Plan Monday

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!!!