2 Down the Lane

2 Down the Lane

Tuesday, November 30, 2010

I think I am back, so here goes the Menu for the Week…….


Life has been unusually wild around the house.  You know about the floor saga, the tree saga---I have had unbelievable back problems and just getting ready for Thanksgiving.  I am progressing.  Just about everything is purchased for Christmas, 95% of that is wrapped, the tree went up yesterday and we will begin to decorate today.  Not a bad start for the Holidays. 

But we have to eat—something other than left over party food or Thanksgiving.  It is supposed to rain, I believe, on Tuesday so that will be leftover soup night.

So, starting the week off – well, we called friends and they are coming for supper on Friday night.  Monday’s menu is going to be on Friday.


Pork Roast with Pineapple & Brown Sugar Glaze

Scalloped Potatoes

Broccoli with lemon & butter

Whole wheat rolls



Chicken Noodle Soup

Vegetable Soup

Toasted Cheese Sandwiches



Homemade baked chicken nuggets

Pan “fried” cheesy potato wedges

green beans



New York pizza on homemade crust

Iceberg wedge with blue cheese & bacon  



Check Monday’s menu (Supper guests)


Pineapple Pork Roast


1 2lb or so Pork loin

1 can pineapple slices (reserve the juice)
1 tablespoon brown sugar
2 tablespoon soy sauce
1/2 teaspoon coarsely ground  black pepper
1 tablespoon vegetable oil


Heat a large skillet and add the oil.  Brown the roast on all sides

Place the roast in a covered casserole and lay the pineapple slices on the top.   Pour the soy sauce over the roast and then sprinkle on the brown sugar and the black pepper.  Bake covered in a 350 degree oven until  a meat thermometer placed in the middle registers 180  degrees.  Remove from the oven and allow to sit for about 10 minutes covered.  Slice and serve.


Baked Chicken Nuggets

This is a method and not exact measurements.  Take some baking mix (Bisquick) and add a little salt (the mix has salt so be careful),  poultry seasoning and black pepper.  Toss the chicken strips or nuggets into mixture.  Place on a foil lined jelly roll pan that has been sprayed with vegetable coating spray.  I usually drizzle a little bit of olive oil over them or I have drizzled butter.  Bake in a preheated 350 degree oven for about 25-30 minutes depending on the size of your chicken pieces.


Cheesy Potato Wedges

4 medium baking potatoes
white pepper
shredded cheddar cheese (or a mixture of cheese)      
Butter or olive oil (sometimes I use both)
Cut potatoes into wedges and sprinkle with the salt and the white pepper.   Place in large skillet and cook on medium low until tender and very brown.   Sprinkle the cheese on top of potatoes and cover with a lid about 5 minutes or until the cheese is thoroughly melted. 


Hopefully, when I get everything decorated, cookies baked and pictures taken for the blog, I can get back on schedule.

But until then,

See you in a few,


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