Menus 12/14/09 - 12/20/09

12/14 Mon: Cheesy Pasta Dinner (casserole) - made with ground turkey that we didn't end up using over the weekend, green salad, Parmesan Knots.

12/15 Tues: Smoked Sausage & Bean Soup (crockpot), green salad, oatmeal rolls (from the freezer).   I teach a university class until 8:00, so everybody can serve themselves from the crockpot and toss a roll in the toaster oven whenever they want, and I'll eat when I get home.

12/16 Wed: Slow-cooker Pepper Steak (crockpot), green salad, Never-Mushy Homemade Rice. Mr. Mamie has class until 8:00, so it's another night of serve-yourself from the crockpot.

12/17 Thurs: Chicken Alfredo Stew (crockpot), green salad, Easy Cheesy Rolls. Class again for Mr. Mamie.

12/18 Fri: Mongolian Beef, Sesame Noodles - a carry-over from a previous week when Niece and Nephew ended up being over and we had tacos instead.
 
12/19 Sat: Layered Chicken and Black Bean Enchilada Casserole, green salad, jalapeno corn muffins.

12/20 Sun: Root Beer BBQ Pulled Pork on buns (crockpot), green salad, potatoes au gratin. Well, boo! I got the BBQ pork recipe from SOMEONE's blog, but I seem to have forgotten to put the link on the bottom of my recipe page - my bad!  I'm going to put the recipe below; if anyone knows where it came from, I sure would like to know!

Barbecue Pork
 w/ Root Beer

• 

3 lb to 4 lb pork roast
• A 12 oz. cans root beer

• 16oz-18 oz bottle of barbecue sauce
• a little extra root beer


1. Place roast in the crock pot. Pour in the root beer. Cook on low for 6-8 hours.
2. Remove roast from crock pot and shred. Dump out liquid from the crock pot.
3. Return shredded meat to crock pot. Add bottle of barbecue sauce. Then, add enough root beer to make desired wetness. (This will all depend on how thick your sauce is, I probably add at least 1/4 cup).
4. Serve on buns or rolls.


See tons more menu plans from people way smarter than me at www.orgjunkie.com!