April 12, 2010

Last week I decided I was going to rebel and NOT menu plan. (it is funny how “rebelling” changes as you get older) WELL, I couldn’t do it! At 11 0’clock at night I was feverishly making a menu plan and a grocery list to go along with it. I have only been menu planning about a year and a half and looking back on how I went to the grocery store WITH OUT a list for so many years feels so weird.

We had another busy wonderful weekend full of deck staining (Mike), lawn mowing (me), soccer playing (Scott), and helping with all of the above (Nate). On the agenda this week… PLANTING! I am excited about getting my flower beds colorful! Scott and Nate have gloves and tools so I am expecting lots of help ;).

This week, the Lyons will be eating….

Monday: Nachos with Leftover Peppered Pork Loin grilled tonight w/ Salad

(I am going to try to do nachos Cosmo style…. Chips, Salsa, Queso, Corn, Beans, Meat, Jalapeños, Shredded Cheese)

Tuesday: Something from WF, this is going to be my plant shopping and planting all afternoon day, so I am going to get a premade meal to reheat

Wednesday: Sandwiches, Fruit, Raw Veggies

Thursday: Slow Cooker Boneless Ribs* (My friend Alayna does a menu plan and included this

recipe a couple of weeks ago and since she is SO nice, she typed it out so I could copy it!)

Friday: Burgers, BBQ Chicken, Veggie Skewers and Friends to share it with

Saturday: Leftovers

Sunday: Breakfast for Dinner

*slow cooker boneless ribs

(below is the recipe in Alayna’s words… I think I might try to do bone in ribs??? Sounds yummy though!)
1/4 cup lightly packed brown sugar
1 cup soy sauce
1/4 cup sesame oil (next time i will only use 1/8 cup)
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons minced fresh ginger (i didn’t have any, so i didn’t use it)
1 teaspoon sriracha hot pepper sauce
12 boneless country-style pork ribs (i had never cooked ribs before, so when i bought them it was a package that was roughly 3 pounds. when i got home there were 4 long pieces of meat and i just cut those into 2″ pieces. so i have no idea if the kind i bought were the right kind…oh and mine were beef but they did say “countr-style”)

1. stir together brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger and sriracha in the crock of a slow cooker. add ribs; cover and refrigerate. allow ribs to marinate in the refrigerator for 8 hours or overnight (i didn’t do that)

2. before cooking, drain marinade and discard. cook on low for 9 hours. drain cooked meat and shred, using 2 forks. (i cooked mine in the marinade and on high for a little over 4 hours and they were still super tender)

it was really pretty good, i didn’t know b/c of it having all the asian spices, but we liked it. we actually shredded the meat and ate it on hoagie rolls with cheese toasted over the top. if you try it let me know what you think.