cole slaw--with maple syrup

 cole slaw 

Ingredients

• Scant 3/4 cup mayo or Vegan Mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• ¾ teaspoon celery seeds
• ¼ teaspoon sea salt
• Freshly ground black pepper

mix with 8 cups shredded coleslaw and carrots 

weekly plan

 s: roasted pork tenderloin, pear blue cheese kale salad, baked potatoes, green beans, herbed rolls

m: skinny baked chicken parm, spaghetti, romaine parmesan salad 

t: dr.pepper pork roast sliders, cole slaw, marinated tomatoes, roasted potatoes

w: baboli pizzas (leftover dr.pepper roast bbq with jalapeno and red onions/pepperoni and bacon), chips, carrots 

r: rice krispy chicken, green beans, roasted broccoli, baked potatoes

f: unsure :) 

ROASTED PORK

NEED:
1 Pork Tenderloin
a few cloves of garlic
Rosemary (fresh or dried)
Balsamic Vinegar 2-3 T
Olive Oil 2-3 T
Salt/Pepper

DO:
make small slits into the pork and push a garlic clove into each one (more garlic means you love it more) :)
rub the roast with balsamic vinegar and then oil. Sprinkle with Salt and Pepper. Rub/Pat with rosemary.

place on cookie sheet that is covered with foil. roast in the oven at 500 degrees. Smaller roasts (1 lb) will take 20 minutes or so. Bigger ones take more (40, etc). check temp with a meat thermometer--165 degrees min.

COLESLAW

1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives  

mix. store in fridge to marinade and serve. 

Skinny Chicken Parmesan

Ingredients

• Cooking spray or oil mister
• 3 boneless, skinless chicken breasts (8 ounces each), fat trimmed
• 3⁄4 teaspoon kosher salt
• 1⁄2 cup seasoned whole wheat bread crumbs, homemade (see page 110) or store-bought
• 3 tablespoons grated Parmesan cheese
• 2 teaspoons melted unsalted butter
• 1 tablespoon olive oil
• 2 cups Quickest Marinara Sauce (page 94) or store-bought marinara sauce
• 9 tablespoons part-skim mozzarella cheese

Directions

Preheat the oven to 450°F. Lightly spray a large baking sheet with oil.

Slice the chicken breasts in half horizontally to make 6 cutlets. Season both sides with salt.

In a shallow bowl, combine the bread crumbs and Parmesan. In a small bowl, combine the butter and olive oil. Brush the butter and oil on both sides of the chicken, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet. Lightly spray oil on top of the chicken.

Bake until golden on the bottom, about 20 minutes. Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.

Meanwhile, in a large, deep covered skillet, cook the marinara sauce over medium heat until heated through, 2 to 3 minutes.

Place the baked chicken in the skillet and top each piece with 11⁄2 tablespoons of themozzarella. Cover the pan and cook until the cheese melts, 3 to 4 minutes. Serve hot.

Nutrition Information

Serves: 6 | Serving Size: 1/2 chicken breast

Per serving: Calories: 163; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 27mg; Sodium: 751mg; Total Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 5g; Protein: 11g

Nutrition Bonus: Potassium: 67mg; Vitamin A: 9%; Vitamin C: 3%; Calcium: 9%; Iron: 4%

HERBED ROLLS

need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees

DR PEPPER ROAST

pork roast

2-12 oz dr pepper 

1 can chipotle peppers in sauce

chopped onion

salt and pepper

crock pot!

yum!

bbq pork and cole slaw

Apple Cider Pulled Pork Sandwiches--TB rendition-reinvented from a recipe I have so it works in crock pot

2 cups apple cider (or juice)--DO NOT MEASURE any of the below..............
1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce  I used my new FAVORITE: meijer brand carolina bbq sauce--SO TASTY with a vinegar kick
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)

put onion on bottom of crock pot 
mix all the other stuff except pork
put pork in crock
dump stuff on top
cover
crock pot it all day
pull meat out
shred
reduce sauce on stove if you want or use store sauce on bbq
serve with sauce on top, next to or mixed into meat
serve on buns or with buns

enjoy



TB coleslaw
1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives  

mix. store in fridge to marinade and serve. 

menu

after a super busy last week............ where i planned entire meals but we didn't eat almost any of them..... i am trying this out again!

today: make your own :) (i have soccer at 5:30)

monday: spicy steak stew and french bread

tuesday: bbq pork sandwiches (slow cooked in crock pot), coleslaw and chips

wednesday: chicken patty sandwiches, tator tots and fruit

thursday: stir fry or lo mein, egg rolls

friday: unfried chicken, italian broccoli and bread

saturday: date night??? or eat out

recipes:

Apple Cider Pulled Pork Sandwiches--TB rendition-reinvented from a recipe I have so it works in crock pot

2 cups apple cider (or juice)--DO NOT MEASURE any of the below..............
1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce  I used my new FAVORITE: meijer brand carolina bbq sauce--SO TASTY with a vinegar kick
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)

put onion on bottom of crock pot
mix all the other stuff except pork
put pork in crock
dump stuff on top
cover
crock pot it all day
pull meat out
shred
reduce sauce on stove if you want or use store sauce on bbq
serve with sauce on top, next to or mixed into meat
serve on buns or with buns

enjoy



TB coleslaw
1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives 

mix. store in fridge to marinade and serve.

Spicy Steak Stew (today i changed it up a bit)

NEED:
round steak or stew meat--today stew meat
chopped onions
shallots diced tiny
garlic--diced
carrots--both diced tiny and sliced into "thicker circles"
diced celery
beef broth
white wine
potatoes--cubed
canned tomatoes
worsteshire sauce
cayenne pepper 
salt and pepper
broccoli (optional)


DO:
book onion, shallots, garlic and celery in a stock pot with italian seasoning, salt, pepper and olive oil i added a bit of butter)
remove veggies from pan 
brown the steak in a stock pan--season with salt and pepper
add veggies back into pot
add wine and simmer for a bit, add worsteshire sauce
add broth and two-three cans of diced tomatoes with juice
add potatoes and bring to a simmer, simmer until potatoes are tender
taste and add additional Worcestershire sauce, cayenne pepper
simmer long enough that it is "stews". otherwise, before serving, mix cornstarch with water to make a slurry and stir into stew.

i find it tastes best if i make it, let it sit in fridge overnight and then reheat the next day before serving :)

 Veggie Stir Fry
**if you are using chicken, marinade chicken over night in soy sauce with a bit of sesame oil and green onion or chives
NEED:
Asian Hot Sauce (with the green top)--Ethnic Aisle--Few Dashes...1-2 tsp?
Soy Sauce 1/4-1/2 cup
Sesame Oil (Ethnic Aisle) --dash.....a little goes a long way....1/2 tsp?
Corn Starch 1-2 TBS?
Beef Broth or Hot Water with "Quality" Beef Base (1 cup or so)



Veggies cup up :) I used orange peppers, green peppers, red onion, pea pods and broccoli

DO:
mix the first ingredients and let them sit while you cook the rest

get the skillet super hot and then add a little olive oil (i used garlic olive oil). add the onions and peppers.....then the broccoli then pea pods. Get them done to your liking and then at the last minute, add the "sauce"--let thicken. if too thick, add a bit more broth...but small amounts at a time.

serve over HOT jasmine sticky rice (we buy the Mahatma brand)

NEW recipe for me: Art Smith's Southern Oven UNFRIED chicken
need: 1 cup buttermilk
1 T hot sauce
4 skinless bonless chicken breasts
1 1/2 cup panko
3 T parm cheese
1 1/2 tsp onion powder
1 1/2 tps garlic powder
2 tsp black pepper
1 tsp cayenne pepper
1 tsp paprika
olive oil spray

DO:
preheat oven to 400
combine buttermilk and hot sauce
add chicken and marinade 1 hour  in fridge
combine all rest except spray in a gallon size bag

remove chicken from milk, add one piece at a time to bag and shake, lay on lightly oiled sheet and chicken 30 minutes uncovered

lightly spray with oil

bake 15-20 minutes, turn and bake 15-20 minutes until done

mmmm mmmmmmmmmmmm mmmmmmmmm

i tried the new pork recipe today--mmmmmmmmmm i tweaked it a bit so i am reposting the recipe with my tweaks. i then made a home made coleslaw to add to my sandwich. recipe below as well  :)

Apple Cider Pulled Pork Sandwiches

remember i eyeball the measurements......

2 cups apple cider
1/2-1 cup apple cider vinegar
1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
1/2 cup of bbq sauce
1 medium onion, divided into eighths (red onion)
2-3 lbs. pork roast

Directions

Heat the oven to 325 degrees.
In a large bowl, combine all the liquids and spices.
Place 1/2 of the sliced onions into the bottom of a 4-6-quart dutch oven. Place the pork shoulder on top the onions. Top the pork shoulder with the remaining onions and then pour sauce over everything. The pork shoulder need not be completely submerged to reach perfect pulled perfection, but you can add a little more apple cider if you’d like at this point.

 i covered with foil and left in fridge overnight.


Cover and place in the oven for 2 1/2 to 3 hours, depending on the size of your pork shoulder. Begin checking for doneness after about 2 hours. When done, the pork will easily pull apart from itself with a fork. Remove the meat and place onto a flat surface.
Place the dutch oven on the stove (or move contents to a large pan) and heat to boiling to thicken. While the sauce boils, pull the pork into shreds using two forks. Take care to remove the pieces of fat. Return the shredded pork to the sauce and cook for an additional 15 minutes.
**i put the pork on table sauce free (for boys) and added our "adult" pork to the sauce before serving.

Serve pulled pork piled high on a sandwich bun or just by itself.

TB coleslaw
1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives 

mix. store in fridge to marinade and serve. 

my twist

my twist on bobby flay's coleslaw :)


coleslaw:
Ingredients

1 bag finely shredded cabbage
1 bag shredded carrots
1 1/2 cup mayonnaise
2-4 tablespoons sour cream
2 tsp onion salt
2 tablespoons sugar, or to taste
2-4tablespoons white vinegar--to taste
1 very small squeeze of mustard
2 teaspoons beaumond seasoning (YUMMY)


Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the other stuff and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add salt, pepper, or sugar if desired.

food

oh my yummy goodness! this has been a great food week!!!

sunday:  foil packets

monday: make your own :)

tuesday:  dinner at the farm--mom b made amazing stuffed chicken marsala with mashed bacon and leek red skins and roasted asparagus with fresh dill and lemon zest! DIVINE!

wednesday: josh and i had north carolina pulled pork on pretzel buns and topped with  bobby flay's coleslaw and boys had deli meat :)

foil packets: 

spray doubled foil with cooking spray, layer your ingredients (meats, veggies, etc), drizzle with oil and seasoning of your choice. Then grill for 15 minutes or so. Cut everything pretty small so the meat cooks fast :)   

one packet: thin thin thin sliced red potatoes, broccoli, shirmp, fox point seasoning, turkey kielbasa, onion and feta

other packets also had various items like: chicken and pepper jack
 
coleslaw: 

Ingredients

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 3/4 cup best-quality mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons grated Spanish onion
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. 

pork: 

NEED:
1 pork butt (i had a shoulder so that would do)
2 cups apple cider vinnegar
salt and pepper to taste
2 tsp sugar

ketchup
hot sauce
mustard powder (i used dash of real)

DO:
pork butt into crock pot
pour in vinnegar
sprinkle with salt, pepper, sugar

cook on low all day mmmmmm

take meat out, shred (get rid of icky fat stuff)

mix 1/2 cup of the vinnegar cooking liquid with ketchup, hot sauce, mustard (to taste)
mix into pork

mmmmmm enjoy on buns!

the recipe also suggests adding dash of oj with ketchup mix.

(Oh and tonight i used just bbq sauce instead....) 

rest of the week: 

thursday: eating at the farm again 

friday: 

 

saturday: cadillac 

 

sunday: stomboli 

 

monday: 

 

tuesday: out (luke appt)