Menu Plan 3/11

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We had a Pork Roast, Mashed Potatoes, and Asparagus for dinner last night. I think I got the best reviews from Mark I’ve had in awhile. Don’t misinterpret, he almost always enjoys what I make – but this meal was right up his ally, and he really really enjoyed it. I just might need to make roast more often.

Looks good doesn’t it?

I cooked the roast in a half can of Pepsi (because it was sitting on the counter, that’s why), some butter, and Jamaican Jerk Seasoning.  The potatoes I added a little ranch, bacon bits, milk and butter to. Finally the Asparagus I pan fried in Hickory Smoked Grapeseed Oil with some Ranchers Steak Rub seasoning.  We can’t forget the Hollandaise sauce either. It’s the perfect pairing for asparagus, but worked as a great “gravy” for the potatoes as well.

I must have really felt successful last night, because I’ve put together a bit of an ambitious menu plan this week!

Monday – Smoke Salmon and 2 Potato Hash
Tuesday – Beef Mushroom Spaghetti
Wednesday – eating out
Thursday – Navajo Tacos
Friday – Enchiladas
Saturday – Cornmeal Chicken
Sunday – Chili

See ambitious!  I didn’t even schedule in a leftovers night, and I know there is going to be leftovers! We’ll just have to eat them for lunch I guess.

*I’m linking up to OrgJunkie‘s Menu Plan Monday

One thought on “Menu Plan 3/11

  1. My favorite 'leftovers' tip is to use a can of soup as a base and throw everything in! For beef and vegetables I use Vegetable Beef soup, for tomato based dishes Cream of Tomato works best – you get the idea. If I'm really ambitious I will make some muffins to spoon the glop over. It makes a quick and often very delicious meal. If there isn't quite enough for the family you can throw an extra can of veggies into the mix.

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