Welcome to a new work week, fellow bloggers and readers! Before I share our meals and recipes for the week, I'd like to explain one of our upcoming evenings. In our house, we love to occasionally hold an evening entitled "Appetizer Night." It's something fun to do when we don't have too much of an appetite. It's also a fun way to use up ingredients leftover from other recipes. This night actually began out of an "argument" that I occasionally buy somewhat expensive ingredients that I use for only one recipe and then forget about. Examples of these kind of ingredients include goat cheese (love, love, love), sun-dried tomatoes, wonton wrappers and fig jam. Keep this idea in mind if the prior two sentences describe you at all...
I am also planning on picking up a few pounds of pork shoulder since I can make some fast and yummy meals out of it for the weekend.
I am also planning on picking up a few pounds of pork shoulder since I can make some fast and yummy meals out of it for the weekend.
Monday: Appetizer Night!
Tuesday: Macaroni & Cheese
Kraft: Because it's almost grocery day...
Tuesday: Macaroni & Cheese
Kraft: Because it's almost grocery day...
Wednesday: Dijon Chicken Linguine
We made this fairly recently and loved it! Read about how I adapted the recipe here.
We made this fairly recently and loved it! Read about how I adapted the recipe here.
Thursday: Crispy Fishwiches w/Slaw
I only use the slaw part of this recipe to pile on top of the fish. It's not a mayo-based slaw, which I love. The way I make crispy fish is by dipping tilapia in flour, egg, and finally, a mixture of panko and shredded Parmesan cheese- in that order. Fries up in minutes! I put the cooked fish, slaw mixture, and a dollop of Greek (not any other kind!) yogurt on top. Sounds bizarre, but is absolute delicious and a great contrast in texture and temperature. Trust me.
Friday: Cobb Salad
Saturday: Pulled Pork Sandwiches
I just put the pork shoulder in a crock-pot on low all day with sliced onions and 1/4 cup each of bbq sauce and water. It's very tender and lets you decide if you want to put sauce on it later when the pork has finished cooking. It also lets me use the pork for other recipes.
I just put the pork shoulder in a crock-pot on low all day with sliced onions and 1/4 cup each of bbq sauce and water. It's very tender and lets you decide if you want to put sauce on it later when the pork has finished cooking. It also lets me use the pork for other recipes.
Sunday:Tacos al Pastor-style
We tried these at a nearby Mexican restaurant we like to walk to in nice weather. So yummy! I'll be adding avocado to it should it be decently priced.
We tried these at a nearby Mexican restaurant we like to walk to in nice weather. So yummy! I'll be adding avocado to it should it be decently priced.
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