Sunday, November 1, 2009

Weekly Dinner Menu for November 2st - November 8th

Sorry about my absent post last week!

How many of you keep a monthly budget for your finances? If you do, I'm sure you've experienced the "it's the end of the month and I spent too much money at the beginning of the budget cycle!" I'm going to try to spend less at the beginning of each month on groceries, to set myself up for success at the end of the month!

Notes about previous recipes:
Slow cooker Pepper Pork Chops - We really didn't enjoy this meal. My grocery store had pork chops (no bones) on sale so I used those instead of the called for bone-in pork chops. They were ok but I'm not sure if I would make this again.

Monday - Cheese and Jalapeno Quesadillas
Tuesday - Off
Wednesday - Homemade Family Pizza
Thursday - Slow Cooker BBQ Pulled Pork
Friday - Cheese Enchiladas
Saturday - Leftover Slow Cooker BBQ Pulled Pork
Sunday - Off

Monday- Cheese and Jalapeno Quesadillas - 2 Servings
  • 8 flour tortillas
  • About 1 cup of cheddar or Mexican Blend cheese
  • Diced jalapenos (optional)
  • 2 tablespoons of butter
I use a griddle to make my quesadillas (since that way I can make them all at once) but a skillet would work great too. If using griddle, I set to 350 degrees. If using skillet, heat over medium high heat. Butter one side of each tortilla. Place tortilla butter side down, sprinkle cheese and diced jalapenos. Cover with another buttered tortilla - place butter side so it's on the outside of quesadilla. Turn once tortilla has browned to your liking. Repeat same steps for the rest of the tortillas.

Tuesday - Off

Wednesday - Homemade Family Pizza -makes 2 pizzas
(you really can't half this recipe for just one pizza since you make your own crust from active dry yeast - for one crust, buy the instant pizza crust bag or a premade crust)
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1/2 jar Ragu Pizza Sauce
  • 2 tablespoons brown sugar
  • 2-4 cups pizza cheese/mozzarella cheese
  • your favorite pizza toppings!
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

Preheat oven to 475 degrees

Sauce: Pour half of the Ragu Pizza Sauce into a bowl and mix in 2 tablespoons of brown sugar. This will be enough sauce for both pizzas.

Coat pizza pan with cooking oil spray. Take half of the dough and roll onto pan. Stick with fork, then bake in preheated oven for 4-5 minutes. Remove crust from oven and spread half of the sauce/brown sugar mixture onto crust. Cover with either pizza blend cheese or mozzarella cheese. Finish with your favorite pizza toppings (my current favorite is pepperoni and diced jalapenos you buy in a can). Bake in oven for another 8-10 minutes...until cheese has melted and crust is baked to your liking.

Repeat with other half of dough

Thursday - Slow Cooker BBQ Pulled Pork - 12 Servings
This is family favorite!! So good!!
  • 1 (14 ounce) can beef broth
  • 3 pounds boneless pork ribs **I don't use ribs - I buy the Hormel Pork Center Cut Loin Filet in Mesquite Barbecue Flavor. It's 27.2 ounces. I still follow all of the same directions.
  • 1 (18 ounce) bottle barbeque sauce
  1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
  2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
  3. Bake in the preheated oven for 30 minutes, or until heated through.
We will use hamburger buns to make BBQ Pork Sandwiches

Friday - Easy Cheese Enchiladas - 3 Servings
  • 10 oz can of red enchilada sauce
  • 1 - 1 1/2 cups of Mexican blend or cheddar cheese
  • 6-8 corn or flour tortillas
Preheat oven to 350 degrees. Heat enchilada sauce over stove until slightly bubbling. Pour about a 1 inch layer of red sauce in the bottom of a glass 8x8 Pyrex pan. If using corn tortillas, I usually microwave groupings of 3 for about 10 seconds so they wrap easier. Fill tortilla with cheese and wrap. Place wrapped tortilla with the folded side down into the sauce. Repeat with remaining tortillas and arrange side by side. Pour the remaining red sauce over tortillas (be sure that every part of the tortilla is covered so it won't dry out while baking). Sprinkle remaining cheese on top of the sauce covered tortillas. Bake for 15-20 minutes.

Saturday - Leftover BBQ Pork

We'll either make more sandwiches or put it on top of loaded baked potatoes

Salt Rubbed Baked Potatoes with Crispy Skin

Preheat oven to 450 degrees. Wash potatoes and poke all over with fork. While damp, rub all over with salt. Place straight on oven rack uncovered. Bake for 1 - 1 1/2 hours depending on the thickness. This gives you a tasty skin that's salted and crispy!

Sunday - Off

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