Weekly Menu Plans?

[RLB]

Autumn Pork Chops

6 boneless pork loin chops or 6 bone in pork loin chops
Garlic powder to taste
Salt and pepper to taste
2 Tablespoons vegetable oil
1/2 to 3/4 cup apple juice or more as needed

Generously season the pork chops with garlic powder, salt, and pepper.

Heat the oil in an extra deep skillet over medium heat. Put the chops in the hot oil and brown them on both sides, 4 to 5 minutes on each side.

Remove the chops from the skillet and pour off any accumulated drippings. Return the chops to the skillet and pour in enough apple juice to almost cover the chops.

Reduce the heat to low, cover the skillet, and simmer until the chops are fork tender, about 30-40 minutes.

To serve, divide pork chops among the plates, and spoon a little of the apple juice over each one.

**This is is from Cheap. Fast. Good! I got it at the library and liked it enough to buy it. It's now coming apart. Except for a few batch cooking recipes...all the recipes are about thirty minutes, including bread, sides, and dessert. And the family likes nearly all of them. They aren't all that sophisticated, but I don't do complicated during the week...I don't really have time or the attention span to do so.

[RLB]

Crockpot BBQ Brisket

**a lot of times..this comes out so tender the fork shreds it, so is good for sandwiches, too**

5 1/2 pounds beef brisket
1 3/4 cups smoke flavor bbq sauce (or whatever floats your boat...is essentially the entire regular size bottle and I don't usually measure it)
2 Tablespoons brown sugar
1 teaspoon garlic salt
1 teaspoon seasoned salt (or Emeril's, or just salt, or whatever is close)
2 teaspoons black pepper, coarse grind
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
2 teaspooons Worcestershire sauce

Combine all of the ingredients in the crockpot liner except the meat and stir together. Add the meat and turn it to coat in the sauce. Marinate 3 to 4 hours or overnight in refrigerator. Take out and cover on base. Cook on Auto for 8 hours (if you've a fancy crockpot), Low for 9 to 11 hours (11 tends to be too long in mine...nine is good), and High for 5-6 hours (good, but not the best option). Seriously don't remember where I got this one, but have used it thirty times or so without complaints.

[RLB]

I have two recipes for two potato salad..neither has a large amount of mayo as they are Weight Watchers recipes. Both are very good (seriously). I do not do fat free mayo as called for, however...even when I've done WW. Fat Free Mayo is gross, and I refuse. I use lowfat or Olive Oil mayo.

Here's the first one:

Tex Mex Sweet and Red Potato Salad

1 lb red potatoes, cut into 1 1/2 inch cubes
1 lb sweet potatoes, cut into 1 1/2 inch cubes
4 teaspoons olive oil
2 onions, chopped
6 Tablespoons fat free mayonnaise
3 Tablespoons chopped cilantro
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne

Preheat the oven to 425 degrees. Spray a large jelly roll pan with nonstick spray. Combine the potato chunks with 2 teaspoons of the oil in a bowl and toss. Arrange potatoes in a single layer on the pan, and roast, tossing occasionally. Remove when well browned and tender, about 35 to 40 minutes.

Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the onions and cook until golden and tender, 12-15 minutes. Transfer to a large bowl with the roasted potatoes.

Combine the mayo, cilantro, lemon zest, salt, cumin, coriander, and cayenne in a small bowl. Add to the potato mixture and mix well. Serve warm or at room temperature.

**Weight Watchers TurnAround Program Cookbook, circa 2004, 6 servings, 2 points

[RLB]

This one is faster.....and has five stars written next to it in the same cookbook. Guess we liked it a lot the last time I fixed it.

Two Potato Salad

1 1/2 pounds small red potatoes, scrubbed and quartered
1 1/2 pounds sweet potatoes, peeled and cut into similar sized chunks
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 garlic clove, minced
1/2 red onion, finely chopped
1/4 cup fresh parsley (usually skip this)
3 Tablespoons fat free mayonnaise
3 Tablespoons plain fat free yogurt
1/4 teaspoon salt
1/8 teaspoon ground pepper

Combine the red potatoes and sweet potatoes in a large pot and add cold water to cover. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes. Drain and rinse under cold water.

Combine the vinegar, oil, and garlic in a large bowl. Add the onion and potatoes, toss to coat.

Combine the parsley, mayonnaise, yogurt, salt, and pepper in a small bowl. Pour over the potatoes and toss to coat. Refrigerate covered until the flavors are blended, about three hours.

Same cookbook as above....eight servings, 3 points, in case anyone cares.

[RLB]

O.K....time for true confessions on the potato salad. As I mentioned before, I often don't have time to be fussy...and I tend to impatient and absent minded as far as chilling time goes. So I have been known to just boil the potatoes for the first recipe and use sliced red onion instead of yellow, and make the first recipe's dressing. Or whatever I feel like doing that day. lol....but both are good made the cookbook's way.