Mon – Mojito chicken with corn salad (Not instant recipes, but flavorful and easy. Salad will feed 8-10, or cut recipe as desired.)
Tues – Grilled pizza (per Mark Bittman's recipe, cooked on the grill. 3 burners on high, approx 8 min).
Weds – Chilaquiles (Surprisingly good recipe from the back of a chip bag. Here it is: 1 c cooked shredded chicken -- left overs from Monday -- 1 c chicken broth, 1+ cups salsa verde. Put all in frying pan, bring to near boil. Layer tortilla chips on top, stir gently until softened. Serve w/sour cream and cilantro.)
Thurs – Fish Tacos (Recipe in yesterday's post)
Fri – BBQ Pulled Pork with coleslaw (This is the best thing I know how to make in a crock pot. Pork recipe follows, from "Best-Loved Slow Cooker Recipes.")
1 boneless pork shoulder or butt roast (3-4 lbs)
1 t salt
1 t ground cumin
1 t paprika
1 t black pepper
1/2 t ground red pepper
1 onion, thinly sliced
1 bell pepper, cut in strips
18 oz bbq sauce
1/2 c light brown sugar
Serve on hot cooked rice or sandwich rolls
Trim excess fat from pork. Combine salt, cumin, paprika, and peppers in small bowl. Rub over roast.
Place onion and bell pepper in crock pot. Add pork. Combine bbq sauce and brown sugar, pour on top.
Cook on low 8-10 hours. Trim off remaining fat, shred pork with 2 forks. Looks dry going in, but will be incredibly juicy when done. This will make left-overs that freeze well, or snack from the fridge well, and you'll look forward to!)
Alt – BLTs
Lots of recipes included this week as they're either really easy, or typically turn out well for me. Happy cooking.