Happy Thanksgiving

Pita in the oven.
Mashed potatoes being mashed.
Chocolate cream and pumpkin pie in fridge.
Green bean casserole ready for oven.
Table set.
Ready for family.

Happy eats and happy Thanksgiving.

Monday's Menu

Once again it is only this blog that is making me make up my menu!
At least it's working.

OK so this week we will eat:
day 1: Lisa's pork chips edited by Mike
day 2: Cheesy Chicken Enchiladas
day 3: Subs, turkey, ham, roast beef with veggies and chips and Rotel/Velvetta dip
day 4: THANKSGIVING
day 5: leftovers
day 6: chicken salad with dressing, nuts, croutons
day 7: beef stew with Bisquick dumplings

breakfasts:
bagels with cream cheese
eggs, sasuage, french toast, pancakes

lunches:
tomatoes/feta/green pepers
grilled cheese
mac-n-cheese
leftover turket sandwiches

snacks:
yogurt
chips
tomatoes/green peppers/feta

Pork Chops & Potatoes In Creamy Gravy

from my friend Lisa's blog.

Found in: American Heart Association One-Dish Meals
6 WW points
Serves 4 (1 pork chop & 1 1/4 cups veggie mixture)

4 lean pork chops with bone in (about 5 oz. each)
Paprika to taste
Pepper to taste
Veggie oil spray
2 cups fat-free, low sodium chicken broth
1 lb. red potatoes cut into wedges
2 medium onions, thinly sliced
2 medium carrots, thinly sliced
1/4 tsp. dried tarragon, crumbled
1/2 cup fat-free evaporated milk
2 tbsp. all-purpose flour
3/4 tsp. salt
4 oz jar sliced pimientos

Sprinkle one side of the pork chops with paprika and pepper.

Heat a large skillet over high heat. Remove the skillet from the heat and lightly spray with vegetable oil spray. Cook the pork chops with the seasoned side down for 1 minute. Remove from the skillet.

In the same skillet, stir together the broth, potatoes, onions, carrots, and tarragon. Bring to boil. Cook 12 minutes then add the pork chops for 12 or so until pork is done.

Using a large slotted spoon, transfer the veggies to a serving platter with a rim or to a large shallow bowl. Top with the pork. Cover with aluminium foil to keep warm. Set aside.

Increase the heat to high. Bring the broth to a boil. Boil for 2 minutes, or until reduced to 1 cup.

Reduce the heat to medium. Whisk in the evaporated milk and flour until well blended. Stir in the salt. (You can scrape the skillet with a flat spatula...you know to get the yumminess on the bottom) Cook for 2 minutes.

Stir in the pimientos (You could totally leave this out if you were not a pimiento fan)! Pour over the vegetables on the serving platter and voila! Sounds like comfort food to me!!

Monday's Menu

OK, so this blog is helping me do my menu for the week.
It's Monday morning and I don't want to grocery shop
and
I don't want to plan a menu.
I do know that when I do not only will I have one less thing to do today, but our family will eat good and eat within our budget.

So here goes:

Day #1: Steaks with noodles and veggie?
Day #2: Pulled pork sandwiches (pork in crock pot since last night- will feed a lot of kids)
Day #3: Grilled Maple-Glazed served with spanikoptia and fresh picked tomato, steaks for the boys
Day #4: Pizza
Day #5: leftovers, please Lord may we have leftovers
Day #6: sandwiches or breakfast
Day #7: Yiayia and Papou's house

Breakfast: eggs, pancakes, cereal, oatmeal, meat product
lunches will be: mac-n-cheese, grilled cheese, pb&j, fruit, feta/tomatoes

I also need to buy something sweet- maybe a cheesecake?

No recipe from me this week. Anything you want from my past menu's let me know.
Also e-mail me your favorite recipes, or post on your own blog.

Happy eats!
Now to the grocery store

Pulled Pork or Beef

So our new favorite meal has been pulled pork or pulled beef sandwiches!

You'll need:
large roast: pork or beef
Publix brand honey BBQ sauce
hamburg rolls

Crock-pot roast for ever and a day, I've done anywhere from 1 day to 2.5!
Just add some water to keep the meat covered. If you use a beef roast add a beef bouon cube for more flavor!

Remove meat and place in a large dutch oven on the stove top
shred meat using 2 forks
add BBQ sauce and stir to cover meat while heating over low-med heat!
Serve on buns!
Corn bread, baked beans, garlic bread can single-handedly round the meal off nicely!!
Oh an eat sometign green with it- broccoli w/cheese wins over here!

Mondays Menu and Mimi's Teriyaki recipe

I got a deal on mac-n-cheese so we're eating it a few times this week!

Monday: burgers with fresh lettuce and tomatoes picked this morning! mac-n-cheese, juice
Tuesday: teriyaki steaks on the grill, broccoli with cheese and garlic noodles
Wednesday: boys gone so maybe dinner out with Steve? date night?
Thursday: pulled pork with baked beans and corn bread
Friday: pizza
Saturday: Teriyaki Chicken on the grill, mac-n-cheese
Sunday: Greek Festival!

We teriyaki everything. chicken, pork, steaks, veggies.

You name it we've tried this recipe on it. We got this recipe from my mom at the start of our marriage, who knows it may have saved us a time or two -wink*

Mimi's Teriyaki Marinade

1/3 cup soy sauce
2 tsp Blk pepper
2 tbsp and 2 tsp brown sugar
1/2 cup olive oil
1 tbsp and 1 tsp ground ginger

Marinate meat overnight or add a small amount to stir fry veggies!

Monday's Menu

Ok, so I am getting into this menu groove. I do find that my menu changes a little bit as we have been getting invited to my in-laws on a random, weekly basis.
I also love that we are eating home more and not out at the 99 cent menu.

Monday: leftover pot roast, with biscuits and honey, carrots and salad with my homegrown, from seed lettuce!!
Tuesday: teriyaki chicken on grill, stir-fried veggies, garlic noodles (my kids love these)
Wednesday: Port chops, Lisa's recipe
Thursday: Breakfast, Greek omelets, sausage, OJ, maybe french toast too?
Friday: pizza, we get Hungry Howies pick-up special: 1 bacon/pepperoni, 1 ham and pineapple, 1 more if I have extra kids
Saturday: Yoyo night
Sunday: lunch with my mother and Nana: dinner: Sub sandwiches, I'm think Maine style italians