I’m linking up with Menu Plan Monday on orgjunkie.com Check it out for hundreds of recipe ideas!
At King Soopers this week, catfish, chicken, pork chops, and ribs are on sale along with blueberries, cantaloupe, honeydew melon, peppers, zucchini, kale, corn, and beets. Let’s see how we can include some of those items in our menu 🙂 My husband and I have decided to incorporate some vegetarian foods into our diet for two reasons: One, vegetables are good for us! And two, meat is so expensive these days, and we are trying to be creative in saving some money on our groceries.
recipe abbreviations: I’m not going to type out teaspoon and tablespoon all the time. I like to use tsp. for teaspoon and T. for tablespoon. I’ll also use c. for cup.
Tuesday: Avocado and Sun-Dried Tomato Quesadillas (open link)
Wednesday–Ribs–The best homemade ribs I’ve ever had, with grilled corn and fruit salad
This recipe is courtesy of a friend who brought these for dinner after my dad died!
1 1/2 – 2 pounds country style ribs beef or pork
1 onion sliced
16 oz. bottle of your favorite barbecue sauce (I’ve used Sweet Baby Ray’s which is delicious, but you can use whatever you want.)
Method of Preparation:
Start by broiling all sides of the ribs to keep the juices in. That is the hardest step! Layer the sliced onion on the bottom of a crock-pot, place ribs on top of onion, and finally pour the barbecue sauce over the ribs. Cook on low for 5-6 hours. (I’ve made it without broiling the ribs first. It works but is not as tasty.)
Chipotle Lime Grilled Corn (open link)
Fruit Salad (This is my sister’s “secret” recipe for adding a little extra zing to fruit salad.)
2 c. cantaloupe, cubed or scooped into balls
2 c. honeydew, cubed or scooped into balls
1 c. blueberries
1 tsp. pure vanilla extract
2 tsp. honey
1/2 tsp. lemon juice
Cut fruit and put into a bowl. Warm honey in microwave for about ten seconds, just until the honey becomes runny. Add the vanilla and lemon juice to the honey, and stir gently until combined. Pour the mixture over the fruit. Serve!
Thursday-leftover ribs, corn, and fruit
Friday–Grilled Pork Chops, Mediterranean Veggie Couscous
Grilled Pork Chops
6-10 pork chops, with or without bone
1 T. Wildtree Roasted Garlic Grapeseed Oil
1-2 T. Wildtree Rancher Steak Rub (so yummy and versatile!)
Method of Preparation:
This is tricky…just kidding! Put the pork chops in a resealable bag. Drizzle grapeseed oil over the pork chops. Then sprinkle the Rancher Steak Rub evenly over the pork chops. Zip the bag. Then smoosh the meat around until it looks like the oil and rub have been spread around the meat. Grill! Eat! Simple.
Mediterranean Veggie Couscous (open link)
Couscous is a nice carb to use in the summer because it doesn’t take a long time to cook, thus minimizing the heat in your kitchen.
Saturday–leftover pork chops and couscous (If the leftover couscous is dry, I will a little extra grapeseed oil to it.)
Sunday–Blackened Catfish, Kale Salad with Warm Garlic Vinaigrette
Kale Salad with Warm Garlic Vinaigrette (open link)
If you would like to try any of these Wildtree grapeseed oils or spice blends, please contact me. I can place an order for you. Wildtree products are all natural, organic, with no additives, preservatives, high fructose corn syrup, MSG, dyes, and are low sodium. www.mywildtree.com/beckymccully