Another week, another menu plan...
Monday: Mac and Cheese with grilled chicken and a side of cut cucumbers
Tuesday: Back to pizza but the usual deal of $10 for a large pineapple and ham is out because cost is going up so it'll be $12 plus I have a coupon for a free large salad!
Wednesday: Baked chicken with pesto and lightly saute zucchini for the side
Thursday: Burgers for the boys, tuna salad on buns for me, homemade onion rings, and a salad.
Friday: Crockpot Carnitas
1 pork shoulder roast, around 3-4 lbs.
1 16 oz. jar green salsa
garlic powder and pepper to taste
2 bay leaves
1/4 c. water
Put pork roast in crockpot. Sprinkle generously with pepper and garlic powder. Put the two bay leaves on top and then pour the salsa and water in. Cook on low for 10-12 hours. Strain the juice and use only the liquid, discard the rest. Shred the meat with fork and moisten meat with reserved liquid. Serve with tortillas and your choice of toppings (cheese, tomatoes, guacamole, sour cream, etc.)
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