BBQ Pork Roast
Punted on
Sunday, well it’s football season folks…had to get some extra practice in. I bumped our crock pot BBQ roast up to Sunday
dinner. I let it cook overnight Saturday
night. The girls have taken lunch
several days and we have enough left to use for stuffed potatoes on
Wednesday. Yeah me!
Ingredients
Pork roast½ cup Brown sugar
1 cup Vinegar
1 cup Ketchup
Paprika, salt, pepper to taste
Put the
roast in crock pot on low setting. Mixed
remaining ingredients and poured over roast. It cooked over night for about 8 hours on low.
Penne Spinach Pasta
Last
Thursday’s spinach penne pasta was a big hit with Maddie and AnnaBelle…they
both requested leftovers for lunch. As
expected, Carlee wouldn’t touch it. She
has become a very picky eater. However,
I have told her “if you don’t eat what I have fixed, you eat peanut butter
bread.” And that is what she did.
It was easy
to make…a requirement these days. Not
completely homemade but close enough for my crowd.
48 oz. pasta sauce
16 oz. ricotta cheese
1 egg
Pre-shredded Italian blend cheese
1 bag of chopped spinach (pic sweet brand)
Boiled the
pasta with some olive oil and garlic salt seasoning. When almost done, drained half the water. Added the bag of frozen pasta in the pot with
the pasta and let sit while I mixed ricotta cheese, egg and Italian blend.
Sprayed a
glass 11 X 17 baking dish. Drained pasta
and spinach and poured into dish. Spread
cheese mixture over the pasta. Covered
with pasta sauce. Topped with remaining
shredded cheese. Baked on a low
temperature (about 325) for 30ish minutes or so. Served with white wheat toasted buns.
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