What’s for dinner this week?

 Posted by at 2:00 pm on February 28, 2011
Feb 282011

I believe that dinnertime is one of the best times to be together as a family. A large dinner, or a complicated dinner doesn’t’ have to be on the menu. Just something that will satisfy your taste buds, fit in with your schedule and be done on time. I personally like to mix up the week with at least one or two crock pot meals- something that I can make ahead or double and then freeze for another week when I am short on time, and the most important rule for dinnertime, is that my recipes will taste good and my family will eat them.

One common question I get and believe it or not, it’s not dessert related…. “What are you making for dinner?” So, I thought I’d share my menu for the next week. And share some of my favorite recipes along with it. My mouth is watering already thinking about what we are going to eat.

1- Italian Pork Roast with Buttered Noodles
2- Fettuccine Alfredo with Toasted Almonds and Peas
3- Authentic Vegetable Pizza with Vegetables and Dip
4- Orange Chicken & Quinoa with Roasted Broccoli
5- Breakfast Night- Whole Wheat banana pancakes, scrambled eggs, and bacon
6- Tostadas with Mexican Rice and Refried Beans
7- Potato and Meat Burritos with Cilantro Dressing

What do you make for dinner that your family loves? Do you have a recipe to share? Email me at 101gourmetcupcakes(at)gmail(dot)com and I will feature you and your recipe on a future “What’s for dinner this week?” Please send pics if you’d like.

Happy Baking!

Italian Pork Roast and Buttered Noodles
This is what you’ll need:
Olive oil
1 1/2 cups beef broth
2 can diced tomatoes with juice
1 large red onion
4 celery stalks
3 large carrots
3-4 lb. pork shoulder roast, boneless
Salt and pepper
Mushrooms (optional)

Prepare your onion, carrots and celery. Roughly chop and set aside. No need to be perfect here.

Pat your meat dry. Dry meat browns so much better. Season generously with salt and pepper. Preheat your ceramic dutch oven or large skillet. Place 2 tbsp. of olive oil in your hot pan. Add your meat and brown it on all sides. Remove the meat to a plate while you prepare the veggies.

After removing your browned pork roast, this is what the pan looks like. I call it “little bits of heaven.”

Add the roughly chopped carrots, red onion, and celery in the bottom of the pot, being sure to scrape up all the dark bits of flavor left behind by the roast. Cook for 2-3 minutes, stirring occasionally. Take the whole garlic bulb and cut off the very top 1/4 of the garlic.

Place the roast back into the pan, after the vegetables have started to soften, and onions become translucent, but not too soft.

Add the the tomatoes, and beef broth into the dish, making sure the roast is only part way covered. Then add the mushrooms (optional).

This is what the roast and veggies should look like before you shut the lid. 🙂 Notice I placed the whole garlic bulb- skin and all with the top cut off on top of all the veggies and liquid. This will roast the garlic while the meat braises. (if you are using your crock pot, place the veggies on the bottom, add the roast and top with the tomatoes, beef broth and garlic (mushrooms optional)).

Remove the roasted garlic and set aside to cool. Once is it cool enough to handle. grab the garlic by the root end and squeeze out the roasted garlic into the tomato sauce. Stir to combine. Not only does it add a sweet roasted garlic flavor to your Italian pork roast, but it helps to thicken the sauce.

Remove the pork roast from your crock pot or dutch oven and shred the meat using a fork. Place the shredded pork back into the pot. Stir to combine. Serve hot over warmed buttered noodles.

The finished product. YUM-O!

  2 Responses to “What’s for dinner this week?”

  1. Can you share your recipe for the Whole Wheat banana pancakes? I LOVE pancakes!


  2. Mmmm, that looks delish. I love seeing recipes from you. Keep them coming!!!! Can i get your orange chicken recipe? Davis LOVES orange chicken but I’ve never found a good recipe for it.

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