Tuesday's Pulled Pork sandwiches

I've done this dinner a few times. We love this pork recipe. I had made this a few weeks ago. But it makes so much that I'm able to freeze half of it. I thawed (is that a word?) the pork that I had frozen, minus the sauce. Then warmed it up in a pot and added the bbq sauce, slapped it on a bun and had a wonderful dinner!

Crock Pot Pulled Pork Sandwiches

3 lbs. pork ribs, bones removed
1 14 oz. can beef broth
Lowery's seasoning
Carribean Jerk seasoning
Garlic powder
Onion powder
pinch of nutmeg
Salt & pepper
Sweet Baby Ray's BBQ sauce
Combine all of the ingredients in the crock pot and cook on low 8 hours. Once it's all cooked, pour into a strainer and get rid of the liquid. Put the pork in a bowl and shread with 2 forks. Combine with bbq sauce, slap it on a bun.
 
Mac & Cheese
I kept this simple tonight. I used a box of Kraft Mac & Cheese. Just follow the directions on the box!
EnJoY!

Monday's Pineapple Teriyaki Chicken & Roasted Red Pepper Beans

This dinner was really good. The kids and I thought that the beans had a bit of a kick to them, but my spicy hubby didn't think so. I knew my daughter (who won't eat anything with the tinest bit of spice in it wouldn't eat them and she didn't dissappoint), but the rest of us thought they were good. I didn't marinate my chicken so it wasn't as full of flavor as I would have liked, I will next time. Also, I used chicken breasts instead of the thighs because it's what I had on hand, but still really good. Oh also, these recipies are from our local HEB and use a lot of their marinates and dip mixes, if you're not near an HEB, do your best to get close to the ingredients. Carrying on...

Pineapple Teriyaki Chicken:

1/2 jar Star Chefs Pineapple Teriyaki Marinade

1 Tbs. Adams Reserve Teriyaki Rub (I didn't have this, so I just used a pork rub that we had)

1 pkg boneless skinless chicken thighs, cut into 4 to 6 pieces (I used boneless skinless chicken breasts)

Season chicken with the rub and marinade, place into a plastic bag and marinade overnight or for an hour.

Preheat grill to med/high heat. (I didn't feel like grilling, so I just did mine in a skillet)

Cook the chicken, basting with additional marinade, until cooked through.

Serve with roasted red pepper beans.

Roasted Red Pepper Beans:

3 cans pinto beans (drained and rinsed)

1/2 jar Robert Reserves Roasted Red Pepper and Onion Dip

2 cups Central Market veggie broth (I used chicken broth that I had on hand)

4 strips bacon (sliced)

1/2 white onion (diced)

Adams Reserve Steak Au Poivre Rub to taste

Heat a medium/large pot over medium heat.

Add bacon and let cook for 3 to 4 min. Add diced onion. Cook additional 3 to 5 min. or until bacon is crisp.

Add broth and dip. Bring to a boil then drop to a simmer. Add pinto beans and rub. Let summer about 15 minutes. Serve.

*Can also be served with rice.

EnJoY!

It's late, but here's this week's menu and grocery list

Yeah, I know, it's been a little while since my last post. Sorry. We've been busy and blogs go by the wayside when we get busy. This week has some good recipies.

Menu:

Monday: Breakfast- Bacon, egg, & cheese tacos
                Lunch- spaghetti O's and hot dog
                Snack- from the snack basket
                Dinner- Pineapple Teriyaki Chicken with roasted red pepper beans (From HEB recipe cards)

Tuesday: Breakfast- Poptarts
                Lunch- coldmeat sandwiches
                Snack- sausage balls
                Dinner- Pulled pork sandwiches with mac & cheese

Wednesday: Breakfast- Bagel
                      Lunch- out
                      Snack- yogurt
                      Dinner- Church dinner

Thursday: Breakfast- Cereal
                  Lunch- PB & J
                  Snack- cheese & crackers
                  Dinner- Pork Chops stuffing bake with broccoli (Kraft spring '09 magazine pg. 30)

Friday: Breakfast- Muffins
             Lunch- at friend's house (bring juice boxes)
             Snack- ? not sure yet
             Dinner- Venisen Sloppy Joes with ?

Saturday: Breakfast- Pancakes
                 Dinner- Out (Wed was my birthday so we're celebrating tonight after a 5 year old dance recital)

Sunday: Breakfast- Cereal
              Dinner- Fish pouches on the grill with fresh veggies

Grocery list:

3 cans Pinto Beans
2 white onions
head of Broccoli
Asparagus
Muffin mix
Poptarts
Cereal
1 box of Stove Top stuffing (any flavor)
4 boneless pork chops
1 can cream of mushroom soup
Sloppy Joe mix
Hamburger buns
1 lb. lunchmeat (ham)
kids Yogurt
bread
Milk

Check back for the recipies this week. EnJoY!