Monday, October 8, 2012

Menu Monday-October 8th-October 12th

In the attempt to get back on track with the blogging, I am going to give every day a theme so that I have some sort of direction.  Will I keep up with it?  Let's hope!  Will it happen everyday?  Probably not.  :)

This week is our "Financial Fast"
We vow to not spend any money on ANYTHING except gas to get to and from work.  It's hard, but so worth it.  Once our pantry is a mess and our freezer is full we decide to just "do it" and not spend that week. It forces you out of your comfort zone and makes you be creative with dinner.

What do you do to cut down on spending for the week and clean out the fridge/freezer/pantry?

Here is our plan for the week, with recipes below for each.

Monday-Sloppy Joes and Mac-n-cheese (the mac-n-cheese is in a bag from velveeta.  go ahead and judge, I don't care.  Something you need to be able to make things quickly!)
Tuesday-Chicken Piccata
Wednesday-Whiskey Glazed Pork Loin
Thursday-Savory Steak Tips
Friday-BBQ Pork Chops

Sloppy Joes
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Chicken Piccata
The recipe from this one is in a video form.  Why?   Because i'm using my new Ninja Cooking System (which by the way is awesome!  and i big pink puffy heart love it!)

Whiskey-Glazed Pork Loin
1 2 1/2-pound pork loin
Salt and freshly ground black pepper
1/4 cup pure maple syrup
2 tablespoons Tennessee whiskey
1 teaspoon dry mustard powder
1.  Preheat oven to 400°F. Line a roasting pan with foil. Season the pork with salt and pepper; place in the prepared pan.
2.  In a small bowl, whisk together the maple syrup, whiskey, and mustard powder. Brush the pork with half of the glaze. Roast about 1 hour and 15 minutes or until internal temperature of pork reaches 150°F, brushing with the remaining glaze after 45 minutes. Let the pork rest for 10 minutes before slicing.

Savory Steak Tips
1/2 cup Worcestershire sauce
1 cup Italian-style salad dressing
2 teaspoons garlic pepper seasoning
1 cup barbeque sauce
2 pounds beef sirloin tip steaks
1. In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.
2. Preheat grill for high heat.
3. Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.

BBQ Pork Chops
**I may try to do these in the ninja cooking system to cut down on the time.**
6 pork chops, 3/4 to 1-inch thick
1 medium onion, halved and thinly sliced
1/4 cup vinegar
3/4 cup water
1 tablespoon brown sugar or honey
1 tablespoon Worcestershire sauce
1/2 cup ketchup
1 teaspoon salt
1/4 teaspoon pepper
dash cayenne, optional
1. Preheat oven to 350°.
2. Place pork chops in bottom of a 13 x 9 x 2-inch baking pan. Place sliced onion over the pork chops. Combine remaining ingredients; pour over pork chops. Bake uncovered for 1 hour, or until chops are tender.

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