Week of Aug 13, 2012

Mon - Marinated Grilled Flank Steak with BLT Potatoes
Tue - Jerk Pork Loin
Wed - Salsa Chicken (slow cooker) with Black Beans and Corn
Thur - Maccaroni and Cheese

Mac and Cheese with Bacon

Fri - Wild Rice Salad with 30 minute Chicken

Marinated Grilled Flank Steak with BLT Potatoes http://www.foodnetwork.com/recipes/rachael-ray/marinated-grilled-flank-steak-with-blt-smashed-potatoes-recipe/index.html

Jerk Pork Loin

1 - (4 lb) boneless pork loin, with fat left on

2 tablespoons olive oil

6-9 tbsp Jerk Rub (Pampered Chef Rub, or other PC rub)

Directions

Preheat oven to 475 degrees F.

Brush meat with oil and sprinkle with rub. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Place in roasting pan.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160F, remove the roast from the oven. Allow to rest 20 minutes before serving.

Salsa Chicken

Ingredients

4 chicken skinless, boneless breast halves

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 can diced green chili's

2 garlic cloves, pressed

1 cup chicken or veggie broth

1 (14 1/2-ounce) can diced tomatoes in juice OR 2 cups fresh tomatoes

1/2 teaspoon oregano

1 tsp cumin

1/8 teaspoon red pepper flakes or more to taste

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth. Serve with black beans and corn:  1 (16 oz) can black beans 1 (7 oz) can mexican-style corn mixed and heated together.

See October 17, 2011

Wild Rice Salad