So last week I did pretty good and only deviated from the plan on one night because pork loin was on sale and we hadn’t had it for a while. Let’s see how I can do this week. We are now back in the swing of things with school. The kids have been 3 days so far. Jon is ready for summer (2009) and Hannah is counting the minutes until she goes in tomorrow. I am also getting ready to make some Pamela’s bread for Jon to take for lunch this week.
Sunday ~ P.F. Chang’s. We are meeting my Mom & Step Dad for dinner. Jon spent the weekend with them in Dayton, so we are meeting them to pick up Jon. Love the lettuce wraps and Singapore Street Noodles.
Monday ~ Salmon, brown rice, steamed green beans and salad. I may make some more Broiled Parmesan tomatoes for myself, Aaron won’t eat them.
Tuesday ~ Filet Mignon, baked sweet potato/yam, steamed broccoli & salad. Jon will eat this, Hannah will not. She will have Kraft Macaroni & Cheese with broccoli and salad.
Wednesday ~ Cheeseburger in Paradise for the kids and I. Hannah has ice skating.
Thursady ~ BBQ Baby Back Ribs (I use Sweet Baby Ray’s Sauce ~ I will post the recipe below), baked potato, steamed peas and salad.
Friday ~ Chicken Tenders, pan-fried potatoes & corn. I will post the recipe below.
Saturday ~ Homemade pizza (Pamela’s Amazing Wheat Free Bread Mix crust) with cheese & turkey pepperoni for the kids and fresh veggies for me. Maybe a margherita style. We will probably have salad along with this.
BBQ Baby Back Ribs
2 racks of pork back ribs
1 bottle Sweet Baby Ray’s BBQ sauce
Salt & Pepper
1. Do this step earlier in the day or at least 2-3 hours before you want to grill your ribs. Heat oven to 350. Cut each rack of ribs in half. S & P both sides. In a large, glass pyrex dish, pour some BBQ sauce. Coat each rack of ribs with sauce, don’t be stingy. 😉 Place ribs in dish in a single layer. Cover tightly with foil.
2. Bake ribs in oven for 2 hours at 350.
3. Remove ribs and let cool down before placing in fridge or hold aside to place on the grill.
4. Heat up grill.
5. Baste ribs with some more BBQ sauce. Place ribs on grill for just a few minutes a side to finish off cooking.
**Recipe Courtesy of my sister, Kelly. I think she got it from the Bisquick Box
3 chicken breasts (cut crosswise into ½ inch strips)
2/3 cup of Bisquick (or Pamela’s baking mix)
½ cup Parmesan cheese
½ tsp salt or garlic salt (I used a seasoned salt – Nature’s Seasoning)
½ tsp paprika
1 egg, slightly beaten
3 tbsp butter, melted
Heat oven to 450. Line cookie sheet with foil and spray with cooking spray. Mix Bisquick, cheese, salt and paprika in ziplock bag. Dip chicken in egg and then place in bag to coat. Arrange in single layer on cookie sheet and drizzle with butter (I sprayed butter-flavored Pam on it instead). Bake 12-14 minutes, turning over half way through. Chicken strips should be golden brown when finished. Serve with honey mustard and enjoy!
I also make my own Honey Mustard with mayo, spicy brown mustard, a touch of yellow mustard and a drizzle of honey. I don’t use specific measurements, I keep tasting and adding until it tastes how I like it.
Make sure to check out Fresh Ginger, she is hosting the Menu Swap this week. She has lots of great stuff on her menu incorporating eggplant, one of my favs!!