Week of Sept 16, 2012

Sun - Grilled Steak, Baked Potato Salad, Baked Beans, Corn on the Cob
Mon - Sloppy Joes (Manwich, prepare as directed on can)
Tue - Pork Tacos
Wed - Honey Chicken
Thur - Chipotle Chili Cornbread Bake Recipe 
Fri - Minestrone Soup

Warm Baked Potato Salad

3-4 pounds red potatoes, large diced (no need to peel)

1 cup sour cream

3/4 cup shredded cheddar cheese

2 tbsp chives or scallions, chopped

1/2 lb bacon, cooked crisp and crumbled

Salt and Pepper to taste

Cook potatoes in heavily salted water until tender. Allow to cool slightly, about 10 minutes. Mix sour cream, cheese, chives, and bacon pieces together. Add in potatoes, stirring carefully so you don't mash them, until covered and all incorporated. Taste, add salt and pepper if necessary. Serve warm or cold.

Baked Beans

2 cans pork and beans (or Bush's original baked beans)

1/2 cup ketchup

1 tbsp dijon mustard

2 tbsp brown sugar

2 tbsp maple syurp

Mix together. Cook on stove top or in oven until hot and the sauce is reduced.

Pork Tacos

1 lb of bonless pork loin or chops

1  oz can of diced green chili's

1/2 medium onion, diced

1/2 cup water

corn tortillas

(optional garnishes)

juice of lime quarters

cheese/sour cream

cole slaw (cabage mix from the store, 1 tbs of sour cream or mayo, 2 tsp lime juice)

To cook meat: mix chili's, onion, water in 9x13 pan. Add pork. Cover with foil and bake 350 for 2 hours or until meat is falling apart tender. When done take out meat and chop or shred. Put sauce in a blender or food processor until blended. Mix with meat. Serve with tortillas, garnishes, canned refried beans and boxed Mexican rice.

Honey Chicken http://www.foodnetwork.com/recipes/emeril-lagasse/honey-butter-baked-chicken-with-mashed-sweet-potatoes-recipe/index.html