Weekly Menu 9/10-9/14

Sorry I have taken a break from these but this has been a crazy couple of months!

Monday-Homemade Pizza

 

I am going to make homemade pizza  using the HEB deal. Very easy Monday night dish. I like to top mine with ham and pineapple (weird I know but I looooove it). What do you like to top your pizza with?

Tuesday-Creamy Pesto Shrimp and Rice

Kraft Philadelphia Cooking Cremes are part of the Mega Event at Kroger and I wanted to incorporate it  in my recipe this week. This recipe comes from their website and will go great with the Shrimp Combo Deal at HEB. This looks so easy and delicious!

Ingredients:

1 red pepper, cut into strips, halved

3/4 lb.frozen cooked cleaned medium shrimp, thawed

1 clove garlic, minced

1 Tbsp. fresh lemon juice

1 tub (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme

2 cups hot cooked long-grain white rice

1 Tbsp. chopped fresh Italian parsley

Directions

Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.

1. Add cooking creme; cook and stir 2 min or until heated through.
2. Serve over rice. Sprinkle with parsley.

Wednesday-Brown Sugar Pork Chops with Peach Barbecue Sauce

I love peaches, I look forward to summer just for peaches. This week at Kroger they have peaches on sale for $.88lb and pork chops on sale for $1.99lb! This recipe from myrecipes is so delicious, your mouth will be watering.
Ingredient

• 3/4 cup firmly packed dark brown sugar
• 1/4 cup kosher salt
• 2 cups boiling water
• 3 cups ice cubes
• 4 bone-in pork loin chops (about 2 lb.)
  
  
• 1 medium-size sweet onion, finely chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 1/2 cups ketchup
• 1/2 cup peach preserves or jam
• 2 large peaches (about 1 lb.), peeled and cut into 3/4-inch chunks
• 2 tablespoons apple cider vinegar
• Kosher salt and freshly ground pepper to taste
• Garnish: fresh oregano sprigs

Preparation

1. Combine sugar and salt in a large bowl; add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes.
2.  Meanwhile, sauté onion in hot oil in a medium saucepan over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves, and peaches. Reduce heat to low, and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with kosher salt and freshly ground pepper to taste. Remove from heat.
3. Remove pork from brine, discarding brine. Rinse pork well, and pat dry with paper towels.
4. Preheat grill to 350° to 400° (medium-high) heat. Pour half of peach mixture into a bowl; reserve remaining mixture. Season both sides of pork with desired amount of kosher salt and freshly ground pepper.
5. Grill pork, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion of each chop registers 145°, basting pork occasionally with peach mixture in bowl. Remove pork from grill; let stand 5 minutes before serving. Serve with reserved peach mixture.

Thusday-Tacos

I am incorporating the $.50/1 Old El Paso coupon that doubles at Randalls that equals free seasoning mix. I lay out all the toppings; avacados (on sale at Randalls), sour cream, cheese, tomatoes, hot sauce, and onions. and enjoy!

Friday-Hot Dogs

If you do not have any hot dogs in your house I don't know where you have been because both Randalls, HEB, and Kroger have had crazy hot dog deals.There is a great Meal Deal at HEB when you buy(2) Ball Park Franks and HEB shredded cheese.  I have hot dogs coming out of my ears! I also have plenty of Mac and Cheese, a child's delight. Hey it is Friday night, let's keep it pretty easy.