Weekly Menu 6/3/12- Elise

Salsa chicken burritos
Ham and swiss sandwiches, melon
alfredo bake, corn, string beans
Shepherd's Pie

Weekly Menu 6/17 and 6/24... Jeanine

Turkey meatball soup, rolls, salad, fruit
steak and chicken kababs, rice, watermelon
chicken salad croissants, fruit
BLTs, veggie and fruit tray
spaghetti, salad
fried eggs, black beans, rice
ham and swiss rolls, fruit and veggie tray
pancakes, eggs, fruit
pizza, smoothies
hamburgers, potato salad, fruit
german pancakes, sausage, smoothie

Balsamic Marinated Chicken

Okay... so when we were in Oklahoma I was trying to use up most of my food.  One night I made this up out of necessity and the boys loved it.  I made it on Sunday again and Rich loved it too so I thought I'd share.  It's pretty non specific.

Marinate your chicken in a combination of:
Balsamic vinegar
Olive Oil
A sprinkle of garlic salt (to taste)

I usually put it in a ziplock in the morning and keep it in the fridge until I'm ready to cook it.  Then I put it all in a baking dish and bake for 30 minutes (or until cooked through) at 350 degrees.  I serve it with a veggie and rice or homemade french fries.

Weekly Menu 6/4 and 6/10

Hawaiian haystacks
Tacos, spanish rice
Pizza, smoothie, salad
Easy lasagna, veggie, bread
Hamburgers (with swiss and mushroom), potato salad, fruit
Egg burritos, smoothies
Cafe rio pork salad, spanish rice, oj
Teriyaki drumsticks with veggies
Baked potato bar
Pasta salad, fruit
Baked oatmeal, yogurt
Grilled cheese, tomato soup

Creamy Tomatilla Dressing

This dressing is so good.  When I made it in California I bought the tomatillos but forgot to put them in, so it will be good with or without.



Creamy Tomatilla Dressing

1 envelope Buttermilk Ranch Dressing
1 c. mayo
1 c buttermilk
3 tomatillas
1/3 bunch of cilantro
1 clove garlic
1/8 tsp. cayenne
1/2 Tablespoon lime juice

Mix all in blender and chill

Tortillas

I never knew it was so easy to make tortillas.

2 1/2 cups for flour

1/4 tsp salt

1/4 cup plus 2 Tbsp of coconut oil

3/4- 1 cup hot water

Mix together until its the consistency of play-doh.

Seperate into 8 balls.

Roll out balls until it is as thin as possible (while one is cooking I roll out the next one)

Heat up pan on high. (make sure its slightly bigger than tortilla).

Place raw tortilla on hot skillet until large bubbles appear and the tortilla looks slightly oily (about 1 minute). Flip over and cook other side about 30 seconds.  (If tortilla doesn't cook this past, turn up the heat).

note: because the pan is so hot it may smoke so be prepared.

Cafe Rio Pork

This is the best recipe I've found so far!  It's from the Our Best Bites Cookbook. 

This is their website but this recipe is only in their cookbook.

Mexican-Style Sweet Shredded Pork

4 pounds boneless pork shoulder roast

1/2 tsp salt

14 tsp black pepper

2 tsp chili powder

1 tsp onion powder

 1-2 Tbsp vegetable oil (I use olive oil.  You could also use coconut oil)

2 (10 ounce) cans enchilada sauce

1 cup brown sugar, divided (2/3 and 1/3)

1/2 cup salsa

1/2 Tbsp Worcestershire sauce

1/4 cup apple juice

Cut off visible fat.  Mix together salt, pepper, chili powder and onion powder.  Massage the spice mixture over the meat.

Pour oil and pan and heat.  Sear seasoned pork roast for about 1 minute on all sides or until golden brown. 

Combine enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce and apple juice in crock pot and add pork.  Cook for 7 hours on low.

Remove pork and shred, getting rid of any fat.  Place pork back in crock pot and add the additional 1/3 cup of brown sugar.  turn heat on high and cook for another 1/2 hour. 

Enjoy!

It's not such a good picture, but here's our pork before we added the salad to it.