Meals for the week of...August 9, 2010

I found a new favorite recipe this week in the Black Bean Tortilla Bake! Delicious!! The BBQ pork was one of the best I ever made, I think it was the fact I cooked it in apple juice. Really made a big difference. The Pretty Potatoes is a favorite recipe from when I was in middle school and started cooking lots with my cousin. It is delicious!!

Monday: BBQ Pork Sandwiches and Corn on the Cob

Tuesday: Pretty Potatoes (I found this recipe when I was in middle school and have loved it ever since.)

Wednesday: Black Bean Tortilla Bake from Women of Great Taste Cookbook

Thursday: Goulash (very simple version)

Friday: Leftovers (we had a company party to attend)

BBQ Pork Sandwiches and Corn on the Cob

1 pork roast

2 cups apple juice

salt, pepper, onion powder, garlic

hamburger buns

BBQ sauce

Corn on the cob

In slow cooker place thawed pork roast and add apple juice and seasoning. Cook on low about 8 hours or until done. When finished shred pork, top hamburger buns with pork and BBQ sauce. Boil corn on the cob until finished.

Pretty Potatoes

4 baked potatoes

1 1/2 cups carrots, sliced and cooked

4 T butter

1/4 cup sour cream

1/2 tsp salt

1/2 cup cheddar cheese, shredded

1/2 cup peas cooked for 2 minutes

1 T pimientos

1 cup buttered bread crumbs

3 slices bacon fried and crumbled

(To save some time I bought pre-cooked bacon and reheated it in the microwave before crumbling. I also toasted two pieces of bread and buttered them. When cooled I cut the buttered toast into small pieces.)

Cut baked potatoes lengthwise - scoop out insides, saving skins. Mash potatoes and carrots along with butter, sour cream, and salt (I added extra butter and sour cream and even a little milk as my potatoes were larger than what I think this recipe calls for.). Fold in cheese, peas, and pimientos. Heap mixture into skins. Top with buttered bread crumbs and bacon. Return to oven and bake for 15 mins at 350 degrees.

Black Bean Tortilla Bake

2 cups diced onion

1 1/2 cups diced green bell pepper

1 can (14 1/2 oz.) diced tomatoes, with liquid

3/4 cup picante sauce

2 cloves garlic, minced

2 tsp ground cumin

2 cans (15 oz each) black beans, rinsed and drained

12 corn or flour tortillas (6-inch) - I used white corn tortillas

3 cups grated Monterey Jack cheese

2-3 dashes hot pepper sauce (optional)

2 tomatoes, diced

4 green onions, thinly sliced (I diced these)

1 can (3.8 oz) sliced black olives, drained

Preheat oven to 350 degrees. Grease a 13x9-inch casserole-dish. In a large saucepan combine onion, bell pepper, tomatoes with juice, picante sauce, garlic, cumin, and hot pepper sauce. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir in beans. Spread 1/3 of mixture in prepared casserole dish. Place 6 tortillas, overlapping as necessary, on top of beans and sprinkle with 1 cup cheese. Repeat layers and top with remaining bean mixture. Cover and bake until thoroughly heated, 30-35 mins. Remove from oven, sprinkle with remaining cheese and let stand for 10 mins. Top with tomatoes, green onions and black olives.

We also topped ours with some sour cream and additional salsa.

Goulash

My mom used to make this when we were kids. It's simple and nothing like real goulash (as my husband points out) but it is cheap and makes lots.

1 package elbow noodles, cooked

1 lb ground beef, browned

3 cans of tomato sauce

1 can corn drained

Cook noodles and brown ground beef draining both. To the noodles add the ground beef, tomato sauce, and canned corn. Stir and serve. My husband likes to add additional seasoning to this meal as it can be kind of bland for him. He usually adds hot sauce or seasoning to make it more italian flavored (oregano, basil, garlic, etc).