The Menu

This week will be hot again, and school is back in session. This means I will rely heavily on the Crock Pot.

Sunday- Spaghetti, garlic bread, salad

Monday- Grilled steak, pork, or chicken with grilled or roasted vegetables. You can follow the exact same recipe as Wednesday, just omit the sausage,

Tuesday- Pork Carnitas I will make a post about this later. Trust me when I say this is the BEST! Pick up a three-pound pork shoulder roast and a package of McCormick’s Pork Carnita seasoning and follow the directions on the package. I have also used this with chuck roast and venison roast. The leftover meat makes great lunches or nachos later in the week.

Wednesday- Sausage and Vegetables

Thursday- Italian Beef Sandwiches

The List

On the shopping list this week, I will assume you have the basic herbs in the seasoning cabinet. Double check seasonings, especially on the spaghetti sauce.

1 lb ground beef

3 lb pork shoulder roast

3 lb chuck roast

1 lb smoked sausage

Choice of meat to grill, we are doing thick-cut pork chops.

Potatoes- preferably red or gold, enough for two meals

4-5 lb zucchini or yellow squash (unless you are doing zucchini noodles, then get a few more)

2 onions

1 head garlic (I use the pre-minced in the jar)

lettuce for tacos and a salad

anything your family likes on a salad

Carnita seasoning

flour tortillas

seasonings for the spaghetti sauce

2 envelopes of Italian dressing mix

salad dressing if you need it

1 jar pepperoncini pepper rings

dry pasta if you are using it

salsa

cheese for tacos (We use feta on the carnitas.)

sliced cheese for hot sandwiches

cheese for spaghetti

frozen garlic bread- the Best Choice kind is just as good

hoagie buns

I also in this mess pick up chips and extra cheese for weekend nachos that can be made using leftover carnitas pork or hot beef, or both.