This week’s menu is compiled of items that were on sale at various stores. Will do our best to use the best sales to compile weekly menus. Happy cooking!
Monday – Pork Chops and Peppers
- 4 (3/4 inch) thick pork loin chops ($1.99/lb at Albertson’s)
- salt and pepper to taste
- 2 Tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 red bell peppers, seeded and cut into strips (Red or Green 2 for $0.99 at El Super)
- 3 tablespoons white wine Worcestershire sauce
- 1/2 cup water or chicken broth
- 1/2 tsp. dried thyme leaves
Sprinkle chops on both sides with salt and pepper. Heat olive oil in heavy skillet over medium high heat and add chops, onion, and garlic. Cook 5 minutes on one side, shaking pan frequently so garlic doesn’t burn, then turn chops and add pepper strips. Cover and cook 5-8 minutes longer until pork registers 160 degrees F. Remove chops and peppers from skillet and set aside, covered to keep warm.
Add Worcestershire sauce, water, and thyme, scraping bottom of skillet with rubber spatula to loosen pan drippings. Cook until sauce thickens slightly, then return pork and vegetables to skillet. Cook for 1 minute longer to coat pork with sauce, then serve. 4 servings
Serve with rice and salad (Dole Salad Blends or Kits 5 – 12oz for $0.99 at Fry’s)
Tuesday – Garlic & Herb Roasted Pork Shoulder
Makes 8 – 10 Servings, save left overs for Thursday’s dish
- 1 fresh pork shoulder, about 7.5 lbs.(Pork Shoulder Picnic for $0.99 at Pro’s on Thur)
- 8-10 cloves garlic, mashed
- 1 tsp. kosher salt
- 1 Tbls. fresh rosemary, chopped
- 3 Tbls. olive oil
- 1/4 cup fresh parsley, chopped
- freshly cracked black pepper
Put the mashed garlic in a bowl. Toss in the herbs and 1 tsp of kosher salt. Add the olive oil and mix with a fork until well combined.
Line a sheet pan with parchment paper (and/or a roasting rack). Set aside. Preheat your oven to 400 degrees.
Sprinkle your roast with a little kosher salt. Spread the meat with 2/3 of your herb mixture. I suggest also slicing through the meat and spreading mixture into slices. Wrap with butchers string and place on pan skin side up. Now spread last 1/3 of mixture on skin with some ground pepper and salt to taste.
Bake at 400 degrees for 40 minutes
Drop heat to 300 degrees for about 2 ½ – 3 hours. Your roast is done when it hits 160 – 170 degrees on meat thermometer.
Serve with mashed potatoes (Red or Russet for $0.77/lb at Bashas) and sliced cucumbers (2 for $1 at Bashas).
Wednesday – Bacon-Wrapped Chicken
- 6 boneless skinless chicken breast halves (4 ounces each) (B1G2 Free Sanderson Farms Boneless Skinless Chicken Breast at Albertsons)
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1 tablespoon butter
- Salt to taste
- 6 bacon strips (Farmland Bacon or Jennie-O Turkey Bacon 2/$5 at Bashas)
Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip.
Place, seam side down in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until a thermometer reads 170°. Broil 6 in. from the heat for 5 minutes or until bacon is crisp
Side suggestion steamed cauliflower ($0.88 at Sprouts) and pasta/rice.
Thursday – Pork Stew
- 3 tbsp. all-purpose flour
- 2 tsp. ground cumin
- 1-1/2 tsp. cinnamon
- 1 tsp. salt
- 2 lbs. left over pork shoulder roast, cut into 1-1/2″ pieces
- 1 lg. onion, chopped
- 3 potatoes, peeled, cut into 1-1/2″ pieces (Red or Russet for $0.77/lb at Bashas)
- 1/2 cup raisins
- 1 (14-1/2 oz. can) diced tomatoes w/ garlic
- 1 cup drained pimiento-stuffed spanish olives, halved crosswise
- Chopped fresh parsley
In bowl, combine flour, cumin, cinnamon and salt. Add pork pieces, toss until completely coated. Place onion in bottom of 3-1/2 quart slow-cooker. Top w/ potatoes, then raisins. Place pork mix on top. Pour tomatoes and their juices over top of pork. Cover, cook on low 8-10 hours. Just before serving, stir in olives, sprinkle with parsley.
Serve with salad (Safeway Farms or Fresh Express Complete Salad $2.50)
Friday – Slow Cooker Brown Sugar Pork Loin
- 1 boneless pork loin roast, 4 to 6 pounds (Boneless Pork Loin $1.97/lb at Fry’s)
- 1 clove garlic, halved
- salt and pepper
- 1 1/3 cups brown sugar, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon cinnamon
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.
combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
Side suggestion rolls and salad (Dole Salad Blends or Kits 5 – 12oz for $0.99 at Fry’s).
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