Menu Plan Monday

I think we'll be around all week so I don't foresee any menu changes this week unless something drastic happens. Friday's meal will probably be for lunch since hubby will be home that day and we'll head to my parents that evening for the Easter weekend. Here's what we're having:

Monday - Eat out - Buffalo wings

Tuesday - Shake & Bake pork chops, fried mashed potatoes, and green beans

Wednesday - Rosemary Chicken Pizza - I loved the BBQ chicken pizza we had from this site a few weeks ago so I can't wait to try this one!

Thursday - Crescent chicken bundles and salad

Friday - Shrimp Fried Rice

This is what I'm voting to have for Easter dinner this year instead of ham. I haven't made it before but I watched her make it on T.V. and it looked good.

Honey-Mustard Pork Roast with Bacon
This is from Giada De Laurentis @ foodnetwork.com

1/4 cup Dijon mustard
2 T whole-grain mustard
2 T honey
2 garlic cloves, minced
2 T chopped fresh rosemary leaves
1 (3 1/2 pound) center-cup, boneless, pork loin roast
12 slices bacon (about a pound)
*kitchen twine

Put an oven rack in the lower 1/3 of the oven. Preheat to 350.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 x 13 baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10-20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees. Remove the pan from the oven and trasfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2 inch thick slices.

Serves 6


For tons of great menu ideas check out www.orgjunkie.com.