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| 2 Bean Salad with Bacon |
Mon - Chicken and Rice Bake
Tue - Pork Carnitas
Wed - 2 Bean Salad with Bacon
Thur - Pizza Pasta
Fri - BBQ Beer Can Chicken (Food Network Recipe)
Chicken and Rice Casserole Bake
4 skinless, boneless breast filet
1 can cream of mushroom soup
1/2 cans of water
2 cups water2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60 minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.
Pork Carnitas - slow cooker
Place the fresh 3 lb shoulder pork roast and 2 cans (7 oz) Mild Diced Green Chilies with liquid and 1 chopped yellow onion into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce
Pizza Pasta Salad
1 lb fusilli (spirals) pasta (multi-colored looks nice, can also use any small pasta -even tortellini)
3 tbsp Extra Virgin Olive Oil
1/2 cup diced sun dried tomatoes in olive oil OR fresh sliced tomatoes
1/3 cup pitted, sliced olives
1/2 diced green bell pepper
1/2 cup pepperoni, diced
1 cup Shredded Mozzarella Cheese
Salt and Pepper to taste
Cook pasta according to package directions. allow to cool. In a large salad bowl mix ingredients together. Start with oil to start, taste if add more if needed. Add salt and pepper last, to taste. It may not need salt at all depending on the ingredients. Serve cool or warm.
Green Bean Salad with bacon
Ingredients
3 tsp extra-virgin olive oil
Salt and pepper
1 tsp lemon juice
1 (15 oz) can white beans, drained and rinsed
1 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 lb bacon, diced
Directions
1. Dressing: Whisk the juice, and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil.
2. Brown bacon in a large non-stick skillet. Drain, leaving about 1-2 tbsp of drippings in skillet.
3. Cook grean/wax beans in skillet until tender, about 5 minutes. Stirring often. Add in white beans. Stir together. Empty into salad bowl with dressing. Serve warm or cold.
Ingredients
3 tsp extra-virgin olive oil
Salt and pepper
1 tsp lemon juice
1 (15 oz) can white beans, drained and rinsed
1 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 lb bacon, diced
Directions
1. Dressing: Whisk the juice, and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil.
2. Brown bacon in a large non-stick skillet. Drain, leaving about 1-2 tbsp of drippings in skillet.
3. Cook grean/wax beans in skillet until tender, about 5 minutes. Stirring often. Add in white beans. Stir together. Empty into salad bowl with dressing. Serve warm or cold.
4. Before serving, stir the parsley and chives into the salad and season with salt and pepper.
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