Sunday, August 17, 2014

Menu Plan Time again!

Here's what's on the table at our house this week:

Monday (fast):  Slow cooked Minestrone soup and flat bread

Tuesday: Weenie roast at camp pick up.

Wednesday: Spareribs* and Rosemary potato wedges

Thursday (fast): Mexican Bean Burgers on Flat Out wraps

Friday: Cranberry Pork Chops and steamed vegetables

Saturday: One pan Roasted Chicken Drumsticks and Potatoes

Sunday: Stuffed French Bread and Salad 

* Here's how I cook spareribs:  I season my racks of ribs with seasoned salt and pepper, place in a crockpot with no liquid and cook for 4 hours on high, or 6 hours on low--the meat will be succulent, juicy and falling off the bone.  Just before the cooking time is up, preheat your broiler and line a sheet pan with foil.  Once the ribs are cooked, carefully transfer those ribs to the sheet pan (they will be falling apart!) and baste generously with your favourite barbeque sauce.  Broil until bubbly and browned.  Serve with extra sauce for dipping and lots of napkins.

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