Meal Plan Monday

So, we're off onto something new.

I've been trying to teach my children how to cook. (Wish me luck!) They've chosen one or two meals and they have an assigned day that they will assist me in cooking the dinner meal. The other days of the week are mine to choose. Although we will eat the same thing several times during the month (repetition, repetition, repetition--just like the Gospel), they'll hopefully learn something in a month's time. This month has been crazy busy so the children haven't always been around to help, but having the menu planned is the biggest battle for me. We've got lots going on again this week so hopefully we'll be able to stick with this.

Sunday (J): Breakfast
Monday (B): Brown-Sugar Chicken, Rice & Broccoli
Tuesday: Ham-Wrapped Chicken, Rice & Veggies
Wednesday (S): Potato Flake Chicken, Cheesy Potatoes, Veggies
Thursday: Chicken Crescent Squares, Veggies
Friday (N): Waffles, Sausage, Fruit
Saturday: Leftovers

Tangy Slow Cooker Pork Roast

Even my five year old likes this one. I doubled the "sauce" last night and it made great gravy--but the almost nine year old wouldn't even touch the mashed potatoes! Who doesn't like mashed potatoes (well, besides him?!?!?)? I must admit to not measuring my spices very well. I just liberally sprinkled garlic powder over the roast. If you're into using the real thing, go for it!

Tangy Slow Cooker Pork Roast

1 large onion, sliced
2 1/2 lb. boneless pork loin roast
1 c. hot water
1/4 c. brown sugar
3 Tbsp. balsamic vinegar
4 Tbsp. soy sauce
2 Tbsp. ketchup
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. garlic powder

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.