It seems like no matter how well I plan, I always have meat leftovers. I have decided that I am going to try to cook an extra chicken breast or pork chop and get two meals out of the effort! (I can even use the extra corn on the cob for the chicken nachos!) Two meats equals four meals....can I get a WOOHOO?!?!?! Happy Eating Y'all! Monday: Grilled chicken breasts, butter noodles, salad
Tuesday: Vegetable soup and build your own potato bar
Wednesday: Hoisin pork chops (Recipe below), green beans, corn on the cob
Thursday: Chicken nachos with corn and black beans
Friday: Pork lettuce Wraps (Recipe tomorrow), egg rolls
Saturday: Pizza Night!
Sunday: Leftover buffet- if its not movin, you can eat it but mama is not cooking!!
Hoisin Pork Chops
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 cup honey
1 teaspoon crushed red pepper
2 garlic cloves, minced
8 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick) Cooking Spray
1/4 cup hoisin sauce
1/4 cup honey
1 teaspoon crushed red pepper
2 garlic cloves, minced
8 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick) Cooking Spray
Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
Prepare grill (or broiler)
Remove pork from bag; discard marinade. Place pork on grill rack (or broiler pan) coated with cooking spray; grill 3 to 5 minutes on each side or until done (160 degrees).
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