This week is all about cooking one day and then having plenty to eat for the rest of the week. Even though this is 3 meals, you could probably stretch out some of the leftovers for another day or two.
Menu # 1: Grilled Ribs
I actually like making ribs in the winter. Most of the cooking happens inside, with just a quick toss on the grill at the end to get a good crust on the ribs. Make a double recipe of the mac and cheese, omitting the tuna from the recipe. Serve some now on the side of the ribs, and save some for later in the week.
Honey-Garlic Glazed Ribs
Very Veggie Macaroni and Cheese
Garden Salad
Menu #2: Very Veggie Tuna Mac
Add tuna to the leftover macaroni and cheese and place in a casserole dish. Top with some extra cheese and bake at 375 degrees for 30-45 minutes or so.
Menu #3: Pork & Pineapple Fried Rice
Use the leftovers from the ribs to make this super quick fried rice.
Pork & Pineapple Fried Rice
Steamed Green Beans
Shopping List:
pork spare ribs–4 pounds
2 6-ounce cans of solid white tuna
garlic
jalapeno
green onions
onion
red bell pepper
pineapple
rice
whole wheat elbow macaroni
flour
chili powder
smoked paprika
coriander
cardamom
salt
pepper
light beer
lime juice
honey
soy sauce
rice vinegar
canola oil
frozen butternut squash
frozen peas
frozen mixed veggies (broccoli, carrots, asparagus are all good options)
butter
milk
cheddar cheese
