Recovery from yesterday

Whew! Yesterday was sure a trying day, I am so glad its over and done with. Today is a fresh day! Just a quick moment here to thank everyone for thier encouragement and support too! Thanks for reading. :)
I wanted to get a jump on my menu planning while my guys are coloring and busy.
Also I was a little late getting the menu out last week. So I guess I am making up for last week.

So here goes:

Sunday:
Pulled pork
coleslaw
baked beans

Slow cooker pulled pork:
4 lb pork roast
2 onions sliced
1 onion chopped
5 or 6 whole cloves
2 cups water
16 oz bottle of your favorite BBQ sauce
salt and pepper

Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
Cover and cook on low 6-8 hours.
Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
(This is soo good on fresh homemade buns)

Monday:
Smoked sausage dinner
about 10 ounces uncooked pasta(bow tie, or penne are great)
1 lb fully cooked smoked sausage or kielbasa
1 can sliced mushrooms
2 tsp minced garlic
2 TBSP butter
2 TBSP cornstarch
2 cups milk
1 tsp chicken bouliion seasoning
1 tsp salt
2 cups frozen snow peas or green beans
1 1/2 cups shredded cheddar cheese
Parmesan cheese for sprinkling

Cook pasta. Heat large skillet, and saute the sausage, garlic,green beans, and mushrooms in butter. Combine cornstarch, boullion and milk. Add to skillet, bring to a boil and cook for about 3 minutes or until thickened. Drain pasta, add to skillet, then add cheddar cheese and salt. Stir until all mixed and serve.
Use Parmesan cheese for sprinkling over the top.

Tuesday:
Baked Chicken
Rice
steamed broccoli

Chicken:
1 (3 to 4 pound) whole chicken
1 tsp each salt and pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tsp onion powder

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the spices, and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Serve with hot cooked rice and steamed broccoli.

Wednesday:
Soft chicken tacos (use leftover chicken)
refried beans

Thursday:
Spinach and Feta Linguine(an old favorite)
6 oz uncooked linguine
1 lb uncooked peeled and deveined meduim shrimp
1/2 cup chopped onion
2 tsp minced garlic
1 tablespoon olive oil
3 cups diced tomatoes(canned is fine)
1/2 cup chicken broth
1 tsp dried oregano
1 tablespoon tomato paste
1/2 tsp salt
1/4 or less tsp crushed red pepper flakes(depending on your spice tolerance)
1/2 cup crumbled feta cheese
2 tsp minced dried parsley

Cook pasta. In large non-stick pan. Saute onion, garlic and shrimp 3-5 minutes. Add toms,broth, tomato paste, oregano, salt, pepper,parsley and red pepper flakes. Simmer 10 minutes, add drained pasta. Sprinkle with feta cheese.

Friday:
Steaks
Baked potatoes
steamed cauliflower

Season and/or marinate steaks to your liking. Pan fry. Serve with microwaved baked potatoes and steamed cauliflower..yum

Saturday:
Slow Cooker Chicken Paprikash

8-10 Chicken Thighs
2 teaspoons Hungarian Paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 large onion, coarsely chopped
1/3 cup, flour
2 cups chicken broth
1 teaspoon chicken bouillon (I prefer concentrated stock paste)
½ cup sour cream (can use light sour cream)
1 teaspoon flour
1 tablespoon olive oil

Place thighs in a large skillet with one tablespoon olive oil. Sprinkle 1 teaspoon of paprika over the thighs. Turn thighs over and sprinkle the other 1 teaspoon of paprika over the other side. Sprinkle the salt and pepper over the chicken.
Transfer thighs to a slow cooker. Keep the pan drippings intact and add the onion to the skillet. Return the skillet to medium heat and sauté for several minutes. Turn the heat off and add the flour, mixing well. Add chicken broth and turn the heat back on the medium, stirring well until mixture starts to thicken. Add bouillon.
Pour thickened broth over the thighs in the slow cooker. Cover and cook on low for 6-8 hours.30 minutes before serving. Mix the sour cream with 1 teaspoon flour in a separate bowl. Add a few tablespoons of the liquid from the slow cooker to warm up the sour cream mixture (this will prevent it from curdling). Add the sour cream to the slow cooker and stir well. Continue to cook on low for 30 minutes. Serve over wide egg noodles.
Enjoy!