Stumbled across this one while exploring the net, as well.

This meal got pushed off two or three times, to my annoyance. However, when I finally got around to making it this past weekend,  YUM.

I found it to be a bit too spicy to be family friendly. suitNtie and I LOVED it, but I wouldn’t serve it to my kids.  Amazing flavor, and I will do it again in a heartbeat! It made a huge amount, too, which is sitting and aging like fine wine in my freezer.

Slow Cooker Pulled Pork (spice rub from Cooks Illustrated)

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork shoulder ( I used two 3 lb boneless shoulder roasts from Smithfield)
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days, but I actually didn’t do this step- I rubbed the meat immediately prior to putting it in the crockpot. I was just sick of pushing the meal off!)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

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This week, we are cleaning out the deep freeze! Lots of choice nights but it saves on the wallet!

Monday – FFY Buffet (a lovely assortment of baked haddock or leftover marinated pork tenderloin)
Tuesday – another choice night: chili for suitNtie, corn and squash soup for me, and lasagna bowl for the kids)
Wednesday – sloppy joes
Thursday – grilled pork cutlets
Friday – italian crockpot roast beef
Saturday – breakfast for dinner: suitNtie will have a smoothie and the kids will have waffles and sausage (I’m out at a meeting all day and I have a party at night)
Sunday – pizza night!  TBD.

Found this one while exploring the internet one day. I was intrigued by the whole “microwave your entire meal” concept and I liked that it was vegetarian.

It was REALLY good. One of those ones where you say, “WOW! I didn’t expect it to have this much flavor.”  I ended up making this as well for both my friend with Celiac’s AND my vegetarian friend who had just had a baby. So it works well for everyone!!

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1 tbsp of the tubed fresh cilantro (you know, the kind you can put in your fridge- don’t judge- it’s all I had)
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour).

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat).

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Mix together the cilantro and the sour cream until thoroughly blended and top each with a dollop of the cilantro sour cream.

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Monday – sausage margherita pizza
Tuesday – sweet potatoes with a warm black bean salad
Wednesday – pulled pork sammies
Thursday – turkey, spinach and artichoke paninis
Friday -  FFY buffet
Saturday: Pasta Dinner Fundraiser for my mom’s club
Sunday – baked haddock

This recipe is based on one that a friend of mine made for me a while back. It was so yummy that I make it now for the kids and I, since suitNtie abhors all things ricotta.

1 large box of shells, cooked
1 c ricotta cheese
1/4 c. fresh parmesan cheese
1/4 c milk
1/8 tsp freshly ground black pepper
2c sauce (homemade if you have it, if not, I love Bertolli’s vidalia onion)
1/2 package of frozen chopped spinach, thawed and squeezed dry
2.5 chicken breasts, grilled and chopped
1 tsp oregano (we like extra in this house)
2 cloves roasted garlic

Preheat oven to 375.

In a food processor, process your fresh parmesan until finely grated, then add in garlic cloves, ricotta, milk, black pepper, spinach and oregano. Add in chicken at last minute and pulse 5-10 more times to break chicken down slightly from the chopped pieces.

Using a 9×13 baking dish, ladle sauce into the bottom to prevent sticking and then start stuffing your shells and lining them up and down the dish. Ladle remaining sauce over the tops of the shells and cover with tin foil.

Bake for about 30 minutes. Reheats very well in the microwave!

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Since I picked up a party Friday night and our fridge didn’t stay stocked as expected!

Tonight, we’re doing the Spicy Orange Chicken.
Tomorrow is the stuffed shells. (Recipe will be posted)
Saturday, suitNtie will be fending for himself and the kids, because we ran out of salad and chicken.
Sunday, we’re going to go for that sausage margherita pizza. (Recipe will be posted)

WHEW!

1 pkg lite or turkey kielbasa, sliced into 1/2 inch discs
1 vidalia onion, halved and sliced thinly
1 tbsp. brown sugar
1.5 tsp olive oil
1 box goya yellow rice
1 envelope taco seasoning

Prepare rice according to instructions on box.

Brown kielbasa on both sides and set aside, drain pan.

Put olive oil and onion into a nonstick saute pan and sprinkle with brown sugar. Cook until onion is caramelized, then adding kielbasa back in to heat through.

When rice is complete, sprinkle taco seasoning in to combine and add to kielbasa and onion mixture.

Serve with Corona and a lime.

1.5 chicken breasts, grilled and chopped
1 pkg. shredded taco cheese
1/2 small can diced green chiles
1/2 jar hot, chunky salsa
1 pkg flour tortillas
1 can black beans, drained and rinsed
1 envelope taco seasoning

Mix together chicken, chiles, salsa, beans and taco seasoning thoroughly. Place tortilla into preheated nonstick pan and put chicken mixture on top, then cover with cheese. Fold tortilla in half and cook until cheese is melted and tortilla has browned.

Serve with sour cream and guacamole on the side, if desired.

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I grilled a ton of chicken Sunday night in preparation for dinners this week. I’m pretty sick right now and I knew I wouldn’t have the energy later on!  The Spicy Orange Chicken on Wednesday is a freezer meal- one of those from the supermarket that you just saute to heat through.  The rest of it is all pretty quick meals now that the chicken is done!

Those of you new to the Kitchen: I try to post the recipes the day of the dinners.   Thanks for looking!

Monday – grilled chicken & black bean quesadillas
Tuesday – kielbasa w/ caramelized vidalia onions and yellow rice
Wednesday – spicy orange chicken
Thursday- grilled chicken salad w/ homemade garlic knots
Friday – homemade pizza night- sausage margherita
Saturday – FFY, I have a party upstate
Sunday – spinach and chicken stuffed shells

For more great menus, please visit http://www.orgjunkie.com!

It’s a lot of comfort, no fuss food this week. I had a very busy work weekend and I’m just starting to feel like I’m recovering from February.  Don’t judge me!I also had far too many Sam Adams Summer Ales last night but one hellacious session of Rock Band 2 followed. I guess it all evens out…
Monday – FFY Buffet (leftovers from yummy Crunchy Parmesan Chicken Tenders Sunday night, along with the brown rice, garlic bread, roasted butternut squash and caprese salad we had- we’ll be eating fo’ days)
Tuesday – breakfast for dinner – bacon, eggs, and eggos.
Wednesday – chicken nugget parmesans & pasta
Thursday – grilled cheeses and Campbell’s soup
Friday – trying something new- MYO nachos. I’m going to put out fixings (including a heavy portion of shredded pork and chicken to balance out the carbs in the chips) and let suitNtie make his own. Kids will be thrilled with this one, and I have my own little preferences.
Saturday – crockpot french dip sandwiches
Sunday – Happy Easter! Ham, ham, and then more ham.