I love all of the colors, sights, and smells of fall. Yep, I most certainly do, however, here in Florida, we have yet to really experience them this year, but....the nights do seem cooler with a fall like breeze. I am anticipating the first day that the air conditioner will not be running! Yay! This week, I am anticipating long days at work and sore feet so the meals are gonna have to pretty much cook themselves. We tried last week and will also put in place this week the husband cooked dinner. He doesn't do it exactly like I would but, at least there is food, and he likes to do it--which absolutely gives us a variety of differently prepared food to eat each night. What's tripping him up is the fact that Boy #1 and #2 like to eat between 5:30-6:30 making it necessary for him to start supper right when he gets home. He's not used to being that scheduled just yet. I assure you, no one will starve around here!
Thanks for stopping by my blog today to see what we're eating this week. I'm posting my plan at orgjunkie.com. There are lots of other ideas over there!
We were invited by friends to go to the Bucs game, so whatever we can find after getting home.
To Do: Brown stew beef and prepare crock pot.
Crockpot Beef Stew
To Do: Nothing, I won't be home early enough and besides, I'm off tomorrow! Have hubbie take out pork tenderloin to frig.
To Do: Put meatloaf in frig for slow defrost, make sauce, prepare scallopini for Thursday.
Meatloaf with Tangy Tomato Sauce* Recipe Below
Bread and Butter
To Do: Remind hubbie to look at blog for recipe.
Balsamic Pork Scallopine* Recipe Below from Oct/Nov Taste of Home Magazine
To Do: Nothing, tomorrow is hubbie's choice!
TANGY TOMATO SAUCE
1 small can of tomato sauce
1/4 cup brown sugar
1-2 tbs worcestershire sauce
Mix together and pour over meatloaf prior to baking, or wait until the last 30 minutes to pour over. Very versatile.
BALSAMIC PORK SCALLOPINE--Oct/Nov Taste of Home Magazine
3 lbs pork sirloin cutlets
1 1/2 c all purpose flour
1/2 c olive oil
2 tbsp butter
1 medium onion
1/2 cup chopped roasted red peppers
6 garlic cloves minced
1 can (14 1/2 oz) reduced sodium chicken broth
1/2 cup fresh basil or 2 tbsp dried basil
1/2 cup balsamic vinegar
1/2 tsp pepper
1 pkg egg noodles
1/2 c half and half cream
1/4 c grated Romano cheese
1/4 c butter, cubed
1/3 tsp pepper
1/4 tsp garlic powder
Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium high heat. add pork and brown in batches. Set aside.
Add onion and red peppers to the pan; saute until onion is tender. Add garlic cook 1 minute longer; Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary.
Cover and cook over low heat for 15-20 minutes or until meat is no longer pink.
Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork.
HAPPY MONDAY :)
HAPPY MONDAY :)