Menu Plan for Spring II: Week 12, Day 4


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Grilled Pork Chops with Ginger Barbecue Sauce
Oriental Pasta Salad

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

     This barbecue sauce will be used for 2 dinners this week - or more chops.   The Pasta Salad will serve 4 and can easily be doubled.

Grilled Pork Chops with Ginger Barbecue Sauce

Total time: 30 minutes
   At first glance it seems like a lot of ginger in this recipe - both on the chops and in the sauce.  But it works well, adding an underlying flavor that is not too 'ginger-y' or particularly hot; just a tiny kick....  When you are marinating meat it helps to poke it with a fork, to let the marinade penetrate.

Grilled Pork Chops with Ginger Barbecue Sauce Ingredients:


Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce. 

Oriental Pasta Salad 

Total time: 25 minutes
   This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition.  And it's a hit with everyone that tries it!  What more can we want? This makes enough for 2 meals.  We cook the beans with the pasta.....

Oriental Pasta Salad Ingredients:


Note:  This salad keeps well 3 - 4 days.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, (used 2 X) large bowl, whisk, pot and
colander for pasta, small saucepan, dish for
marinating, barbecue grill.

Put water on high heat for pasta
Make marinade, spoon over pork
Light/turn on barbecue grill
Trim, cut beans
Make barbecue sauce
Make vinaigrette
Cut tomatoes

Snip herbs
Drain, rinse red beans
Mind the barbecue sauce, taste, adjust
Start to cook pasta
Start to cook pork, baste
Put red beans, tomatoes, herbs, dressing in bowl
Add green beans to pasta
Baste pork
Turn pork
Drain pasta/beans, rinse, drain, add to bowl
Remove pork
Stir pasta salad well

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