Friday, April 06, 2012

Smith Family Menu ~ April 8th-April 14th

The past few weeks have been so much easier since I have been keeping up with a menu!  I have been busy baking these last few weeks.  Check out some of the things I have been cooking!

Here are a few recipes I found using my Kindle Fire, iCookbook application and the current weekly eMeals recipe planner.

Fall-Off-the-Bone BBQ Ribs by Crock-Pot®
Serves: 6    Time: 4:00   
1/2 cup paprika
3/8 cup sugar
1/4 cup onion powder
1-1/2 teaspoons salt
1-1/2 teaspoons black pepper
2-1/2 pounds pork baby back ribs, silver skin removed silver skin removed
1 can (20 ounces) beer or beef broth
1 quart barbecue sauce
1/2 cup honey
Sesame seeds and chopped chives (optional)
1. Preheat grill. Lightly oil grill grate.
2. Meanwhile, combine paprika, sugar, onion powder, salt and pepper in small bowl. Generously season ribs with dry rub mixture. Place ribs on grate. Cook for 3 minutes on each side or until ribs have grill marks.
3. Portion ribs into sections of 3 to 4 bones. Place in CROCK-POT® slow cooker. Pour beer over ribs. Cover; cook on HIGH 2 hours. Combine barbecue sauce and honey in medium bowl and add to CROCK-POT® slow cooker. Cover; cook 1-1/2 hours longer. Sprinkle with sesame seeds and chives, if desired. Serve with extra sauce on the side.
Recipe © 2011 Jarden Consumer Solutions, LLC
Photo © 2011 Publications International, Ltd.

Italian Skillet by eMeals
1 lb ground beef
24 oz pasta sauce
(2 cup water)
8 oz spaghetti, broken into pieces
½ cup shredded Parmesan cheese
In large covered skillet or saucepan, brown ground beef; drain.  Stir in sauce and water; mix well and bring to boil.  Stir in spaghetti.  Reduce heat, cover and simmer for 15 minus or until spaghetti is tender.  Sprinkle cheese on top.  Cover for 2 mins or until cheese is melted.

3-Cheese Baked Ham and Tortellini by Cure 81®
Serves: 4    Calories: 445 calories per serving   
2 tablespoons minced onion
2 cloves garlic, minced minced
1-1/2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 cup shredded Swiss cheese
1 cup (6 ounces) finely chopped HORMEL® CURE 81® Ham
1/4 teaspoon white pepper
4 cups cooked cheese-filled tortellini
Chopped fresh parsley
1. In small saucepan over medium-low heat, cook onion and garlic in butter until tender. Stir in flour. Cook 2 minutes, stirring constantly. Gradually stir in milk. Simmer 10 to 15 minutes or until thickened, stirring frequently. Add cheeses. Stir until melted. Stir in ham and white pepper. Spoon pasta into 4 to 6 individual gratin dishes. Spoon sauce over pasta. Broil 4 inches from heat source 3 to 5 minutes or until topping is slightly golden. Sprinkle with chopped parsley.
Recipe © 2011 Hormel Foods, LLC
Photo © 2011 Hormel Foods, LLC

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