April 26th - May 2nd




I wasn't going to do a menu this week, as I'm going to Savannah for Parent's Weekend at Madison's college, but recently my very best friend since elementary school told me her family would STARVE without the menu posting.  STARVE??  Really??  Being a little dramatic there Toni??  Sheesh!

I certainly can't be responsible for STARVING anyone, and seeing as Toni has been the most wonderful friend anyone could ever hope to have in their life, I am sacrificing my beauty sleep - and goodness knows I NEED that!!  But that is how much I love this girl.  And what's not to LOVE....

Toni and I have been friends for... well I really can't give away our age because we are getting - dare I say the 'O' word??  No, I won't say it.  We have been friends ever since that day waaaayyyy back in our youth when I was innocently walking (because I am the sweet, innocent one in this duo) out to play kickball or was it dodgeball?? oh well it doesn't really matter... and I suddenly found myself  eating DIRT!!  

Yep, I was flat on my face...at school!  I have my best friend to thank for this! I have no idea why we became instant friends as a result of this encounter, let alone amazing friends, after she came up behind me and GRABBED my leg and pulled it out from under me!! (WHO does that anyway?)

  Yep! It's true! That is how our friendship was born so many years ago in Mr. Serna's 6th grade class.  So, naturally, I would do anything for her (even sacrifice my much needed beauty sleep!)  

Here is your weekly menu my beautiful friend (sorry I got lazy and didn't include the shopping list this week or the whole week for that matter- will be back to regular programming next week - hopefully!).  

I love you bunches!  
Now you better get to the store and make every one of these dishes and tell me how super awesome I am....  <<love you>>


Also, there are such great sales this week - how could I pass it up.  I sure hope the sales at the Savannah Publix are as good!!  We have a kitchen, and I plan on making some nice meals for my girl!!

Thursday 
Bone-in (it adds flavor and bonus it is cheaper than the boneless!) Ribeye Steaks and a salad (both on sale at Publix!)
note:  Make these just like Michael Symon's Porterhouse Steaks

Friday 
is fish night because fresh Tilapia Fillets are just $6.99/lb, and my favorite (really only right now) fish recipe is Tilapia with Mango Salsa and Rice Pilaf
BONUS - Mangos are on sale too!  10 for $10 and YES, you can buy just 1 for $1!!  It's true! Try it!

Saturday 
Make it a date night! Go to see a show and enjoy a great meal at a local restaurant.  Recently I tried Matt's Casbah in downtown Melbourne for lunch with my mother-in-law and it was wonderful. Sort of weird because I hadn't been in there since it was Pop's Casbah (the oldtimers will remember that!)!  The place is completely different, but it was really nice! Looking forward to trying it sometime for dinner.  Great food and service!

Sunday
is all about the Center Cut Pork Rib Chops that are on sale!!  Margarita Pork Chops - you can't go wrong when you start with margarita! This is a great recipe and so easy (I modified this from the Fix, Freeze and Feast cookbook - love that book!).  Make up the marinade the day before (no worries it is so easy!) and let the chops marinate all night and all the next day until ready to cook!

Marinade
1 1/2 cups bottled margarita mix
2-3 tablespoons minced garlic
2 teaspoons salt
1 teaspoon black pepper


Put everything into a large (gallon sized) freezer bag. Add your pork chops - about 2 to 3 lbs of the Center Cut Pork Rib Chops that are on sale for $3.99/lb.  Be careful the bones don't puncture the bag.  Put in the fridge overnight.  TIP:  Make up another bag with all the same ingredients and freeze it! That way you can take advantage of this great sale on the pork!


When ready to cook, turn on your oven broiler to hi and let pre-heat a few minutes.  Remove chops from marinade and place on foil lined baking sheet. Brush with extra marinade.  Place chops under the broiler for 5 minutes (Be sure to leave your oven door ajar because you are broiling, and WATCH these closely!), then remove from oven and turn over - baste again then back in the oven they go for another 5 minutes under the broiler with the oven door ajar.  Throw out the rest of the marinade.  Remove the chops from the oven and turn over again - put back in oven for 5 more minutes (oven door ajar).  Remove from oven (they should be done - unless they are extra thick, but just to be sure, check with an instant read thermometer to make sure they are at least 138 degrees - Pork is safe to eat at between 140-145 degrees - it's true. Please don't overcook these or you will be sad when you break a tooth trying to eat them) Let rest about 10 minutes before serving.  These are also delicious cooked on a grill! Enjoy with a garden salad (2 bags for $4 this week)

Monday
Enjoy a tasty London Broil and save $1/lb this week at Publix.  The day before (be sure to do this the day before) score the meat on both sides and generously season it with salt and pepper and about a tablespoon of sugar.  Then place in a large freezer bag and pour about a cup and a half of your favorite Italian Dressing on top (Kraft dressings are BOGO Free this week!)  Seal the bag and place in the fridge to marinate until ready to cook the next day.

Remove from the fridge about an hour or so early to let the meat come to room temp. It will cook more evenly that way. Pre-heat your broiler and line a baking sheet with foil (easy clean-up).  Remove the meat from the marinade and discard marinade.  Place meat on foil and put in oven (remember to leave the door ajar when you are broiling).  Broil for about 6 minutes and then turn over and broil for about 6 minutes more.  You'll want to check for doneness with an instant read thermometer because the broiling times will vary depending on thickness of meat.  I always remove meat when the temp is between 120 and 125 degrees. I like it a nice mid-rare. Cook to your tastes, however, this meat is best eaten at that temp. It will toughen even more the longer you cook it :o(.  Let rest at least 10 minutes then slice very thinly (I use an electric knife to get it thin - just makes life easier, and I like that).  Now this is great served with garlic mashed potatoes and freshly steamed green beans, but if you don't feel up for that go the low-carb route and just pair it with a salad. Then you can feel good about yourself and maybe have a cupcake later :o)

I have to stop there as the laundry is calling me, and that needs attention or we will be walking around Savannah in our birthday suits - and NOBODY wants that!!  Enjoy leftovers on Tuesday and Wednesday - that way you will feel better about yourself for not being wasteful!!  If no leftovers because all of my recipes are so yummy - order a pizza!!





2 comments:

  1. Thank you Toni....we were almost going to perish also!

    Phew!

    ReplyDelete
  2. Luckily Toni was there to "save" me... she is quite the spin doctor! haha

    ReplyDelete

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