Wednesday, July 27, 2011

Roast pork/ham with mustard herb crust

Oh my, we tried this tonight and it received RAVE reviews from the family!


  • 6 cloves garlic, minced (1 Tbsp.)
  • 1/2 c. chopped fresh parsley or 2 Tbsp. dried
  • 1 Tbp. ground black pepper
  • 1 tsp. dried thyme leaves
  • 2 tsp. dried rosemary
  • 1 tsp. salt
  • 1/2 c. spicy brown mustard
  • 1 Tbsp. olive oil
  • 3 lb. pork loin (or other cut) roast or smoked ham roast (not fully cooked)

Preheat oven to 400° F.

Combine garlic, parsley, pepper, thyme, rosemary, and salt.

In a small bowl mix the mustard and olive oil.

Line a shallow roasting pan with aluminum foil, lightly greased or sprayed with cooking spray.

Place pork on foil; spread mustard mixture on sides & top. Sprinkle the garlic & herb mixture over top and sides and press in gently. Insert oven proof meat thermometer near the center of the roast.

Roast in preheated oven for 10 minutes, then reduce oven temp to 325°F and continue roasting for 1 1/4 hrs to 1 3/4 hours until thermometer reads 160°.

Remove roast to a platter and let rest for 15 minutes before slicing.

Wednesday, July 20, 2011

Easy gazpacho

In my quest to find healthy summer meals that don't heat the kitchen, I found a gazpacho recipe on and tweaked it. It's easy, there is NO cooking involved, and my kids even like it! I must say, it is better after chilling for 24 hours; the flavors blend nicely.

Quick Gazpacho
  • 2 15 oz. cans diced tomatoes, undrained
  • 1/2 c. water
  • 1 cucumber, preferably seedless, diced into 1/4 inch cubes (I use my food dicer for this easy!)
  • 1 small bell pepper (green, red, yellow...whatever color), diced into 1/4 inch cubes
  • 1 small onion, diced
  • 2 medium garlic cloves, minced (1 tsp.)
  • 2 Tbsp. white vinegar
  • 1 Tbsp. dried parsley
  • salt and pepper to taste
Process 1/2 can of tomatoes with the water in a blender or food processor until pureed. Add to remaining ingredients. Season with salt and pepper. Chill until ready to serve.

Sunday, July 10, 2011

Menu plan July 10 - 16, 2011


breakfast – spinach & cheese omelets

lunch – chef salad

dinner – leftovers from wedding reception


breakfast - dairy free smoothie

lunch - one pan cabbage “spaghetti”

dinner - provolone smothered chicken, green beans, ambrosia fruit salad


breakfast - cottage cheese & oranges

lunch - leftovers

dinner - pork chops in veggies


breakfast – sausage/spinach/cheddar frittata

lunch - chef salad, apple slices with nut butter

dinner - crock pot meatloaf, green beans, apple fruit salad


breakfast - dairy free custard with blueberries

lunch - gazpacho

dinner - honey mustard chicken, sweet potato oven fries, tossed salad


breakfast - scrambled eggs, bacon, orange slices

lunch - chicken salad

dinner - pizza burgers, steamed broccoli & carrots


breakfast - sausage links, orange slices, hard cheese bites

lunch - leftovers/tuna patties/tomato slices

dinner - spicy roast chicken (crock pot), tossed salad

Snacks: trail mix (nuts, craisins, sunflower seeds, dried banana chips), fresh fruit (oranges, apples, bananas), peanut butter or cream cheese on celery sticks.

Tuesday, July 5, 2011

Menu plan July 3 - 9, 2011

It's a busy week for us, with the Independence Day festivities at the beginning of the week and a wedding at the end!


breakfast – spinach & cheese omelets

lunch – leftovers & salad

dinner – pulled pork salad


breakfast - cottage cheese & fruit

lunch - tuna patties, side salad, fruit

dinner - grilled sausage, cucumber salad, tomato & corn salad, pavlova with berries


breakfast - dairy free smoothies

lunch - ham & pepper roll ups, fresh fruit

dinner - oriental beef kabobs over bed of lettuce with dressing


breakfast – noatmeal, fruit

lunch - gazpacho

dinner - grilled chicken legs, potato & veggie packets


breakfast - sausage/spinach/cheddar frittata

lunch - turkey roll ups with veggie sticks

dinner - BLT chicken salad


breakfast - hard boiled eggs, sausages, tomato wedges

lunch - chef salad

dinner - taco salad

Saturday: our son is getting married!

breakfast - ham/cheese/fruit plate

lunch & dinner - wedding reception (ham, meatballs, potato salad, pasta salad, veggie tray & dip, pickle & olive tray, potato rolls, ambrosia fruit salad, wedding cake)

Snacks: berry banana pops (pureed berries & bananas, frozen in popsicle molds), trail mix (nuts, craisins, sunflower seeds, dried banana chips), fresh fruit (oranges, apples, bananas), peanut butter on celery sticks.