You will find recipes and shopping lists to prepare 5 meals in a week. Why only 5 meals? We ususally have a night of leftovers and another night where I "fly by the seat of my pants" because I don't have time to cook. For instance, "breakfast for dinner" night!

My shopping lists include items for the recipes shown. If you like my side dish suggestions - go ahead and add them to the shopping list, or just add your own.

Have a comment to help improve this blog? Please be positive and send me a message.

Hopefully I save you some time that can be spent as quality time with your family instead!


Sunday, March 27, 2011

Week 9 Shopping List

___ shredded Cheddar cheese   (3/4 cup) 
___ Brown sugar   (4 tablespoon)
___ salt   
___ Walnuts   (1/2 cup)
___ Herb seasoned stuffing mix   (1 cup)
___ chicken broth   (1/2 cup)
___ Cream of Chicken Soup   (1 can (12 oz)
___ Cheese ravioli   (14 oz)
___ grated Parmesan   (1/4 cup)
___ Swiss Cheese   (8 slices)
___ steak sauce   (2 tablespoon)
___ ketchup   (1/4 cup)
___ Butter   (1/2 cup)
___ crushed buttery round crackers   (1/2 cup)
___ Egg   (4 large)
___ Bacon   (12 slices)
___ Chicken breasts   (4)
___ Kielbasa or Polish sausage   (1 lb)
___ pounds lean ground beef   (1 1/2)
___ olive oil   (1/3 cup + 1 tbls) Oils
___ (8 ounce) package linguine pasta   (1)
___ (1 ounce) package dry onion soup mix   (1)
___ chopped fresh basil   (1 tablespoon)
___ chopped fresh parsley   (3 tablespoon)
___ clove garlic   (7)
___ fresh flat-leaf parsley   (1/2 cup)
___ Garlic salt   (1 teaspoon)
___ lemon juice   (2 teaspoons)
___ lemon zest   (1/2 teaspoon)
___ lemon, juiced   (1)
___ Onion   (2 cup)
___ fresh shrimp   (1 pound)
___ freshly ground black pepper   (2 1/4 teaspoons)
___ Frozen dinner rolls (Rhodes)   (32 oz)
___ Poppy seed   
___ Sauerkraut   (2 can (16 oz)
___ Dry white wine   (1/2 cup)

Week 9 Recipes

Cheesy Baked Chicken Breasts serve with rice and garden salad
Yields: 4 Servings

4 Chicken breasts skinned & deboned
8 slices Swiss Cheese
1/4 cup Dry white wine
1 can (12 oz) Cream of Chicken Soup
1 cup Herb seasoned stuffing mix crushed
1/4 cup Butter melted
Arrange chicken in ligthly greased 13x9 pan. Top with cheese, combine soup and wine stirring well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle melted butter over and bake at 350° for 45 minutes. 
Source:  unknown

Meatloaf serve with mashed potatoes and green beans
Yields: 8 Servings

1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce

1.Preheat oven to 350 degrees F (175 degrees C).
2.Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.
3.Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes. 
Source: allrecipes.com

Cheese Ravioli with toasted Walnuts serve with a garden salad
Yields: 4 Servings

14 oz Cheese ravioli (frozen or fresh)
1/3 cup olive oil
1 clove garlic sliced
1/2 cup Walnuts roughly chopped
2 teaspoons lemon juice
kosher salt and pepper
1/2 cup fresh flat-leaf parsley chopped
1/4 cup grated Parmesan
1Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water..2Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes..3Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water..4Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.
Source:  Real Simple

Shrimp Lemon Pepper Linguine serve with a garden salad
Yields: 4 Servings

1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
Source: allrecipes.com

Sausage Bundles serve with sliced/cut fresh vegetables
Yields: 16 Servings

6 slices Bacon diced
1 cup Onion chopped
1 can (16 oz) Sauerkraut drained
1/2 lb Kielbasa or Polish sausage fully cooked
2 tablespoon Brown sugar
1/2 teaspoon Garlic salt
1/8 teaspoon Pepper
16 oz Frozen dinner rolls (Rhodes)
1 large Egg
Poppy seed
Cook bacon until crips; remove to paper towels. Reserve 2 Tbls drippings. Saute onion in drippings until tender. Stir in sauerkraut, sausage, brown sugar, garlic salt and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.
Roll each dough ball (risen) to 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edge to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap sprayed with Pam. Let rise for 15 minutes. Beat remaining egg. Brush over bundles. Sprinkle with poppy seed.
Bake at 350° for 16-17 minutes or until golden brown.
Source:  unknown

Sunday, March 20, 2011

Week 8 Shopping List

___ shredded Cheddar cheese   (1 c.) 
___ soy sauce   (3/4 cup)
___ Confectioners Sugar   
___ cornstarch   (1 teaspoon)
___ Salt   (1 1/4 teaspoon)
___ Sugar   (2 teaspoon)
___ white sugar   (1 1/2 tablespoon)
___ orange juice   (2/3 cup)
___ White bread,   (12 slices)
___ Chicken broth   (2 cup)
___ Parmesan   (2/3 cup) Cheese
___ Swiss or gruyere cheese   (18 slices)
___ Dijon mustard   (2 tablespoon)
___ Peanut butter   (1 cup)
___ Butter   (5 tablespoon)
___ Egg   (4 large)
___ Heavy cream   (1/4 cup)
___ (28 oz.) can pork and beans   (1)
___ boneless pork chops   (1 pound)
___ Chicken   (3 lb)
___ Ham   (12 slices)
___ smoked sausage   (1 lb.)
___ (24 oz.) jar salsa   (1)
___ Oil   (6 tablespoon)
___ Rice vinegar   (6 tablespoon)
___ Carrot   (4)
___ Chili garlic sauce   (2 teaspoon)
___ Cilantro   (1 cup)
___ Garlic clove   (9 large)
___ Parsley   (1/4 cup)
___ Red bell pepper   (4 cups)
___ Snow peas   (2 pound)
___ Strawberry jam   (6 tablespoon)
___ Cayenne   (1/8 teaspoon)
___ Dry mustard   (1/2 teaspoon)
___ Ginger   (4 teaspoon)
___ Pepper   (1/8 teaspoon)
___ Break crumbs   (2/3 cup)
___ crushed tortilla chips   (2 c.)
___ Linguine   (1 pound)
___ Turkey   (12 slices)

Week 8 Recipes

Monte Cristo Sandwiches 
Yields: 6 Servings

4 large Egg
1/4 cup Heavy cream
2 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Dry mustard
1/8 teaspoon Cayenne
6 tablespoon Strawberry jam
2 tablespoon Dijon mustard
12 slices White bread, lightly toasted
18 slices Swiss or gruyere cheese
12 slices Turkey
12 slices Ham
3 tablespoon Oil
Confectioners Sugar
1. Preheat oven to 450. Whisk eggs, cream, sugar, salt, dry mustard, and cayenne in shallow dish until combined. Stir jam and dijon mustard together in small bowl.
2. Spread 1 tsp jam mixture on on side of each slice of toast. Layer slices of cheese, ham and turkey on 6 slices of toast. Repeat with 2nd layer. Top with remaining toast. Lightly press down on sandwiches.
3. Pour oil into rimmed baking sheet and heat in oven until just smoking, 7 mins. Coat each sandwich with egg mixture and transfer to large plate. Transfer sandwiches to preheated baking sheet and bake until golden brown on both sides, 4-5 mins per side, using spatula to flip. Serve immediately with remaining jam mixture and sprinkling with confectioners' sugar.
Source:  Cook's Country

Orange Pork serve with rice and stir fry vegetables
Yields: 4 Servings

1 tablespoon vegetable oil
1 pound boneless pork chops
2/3 cup orange juice
1/4 cup soy sauce
1 1/2 tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch
Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
Source:  allrecipes.com

Peanutty Noodles
Yields: 6 Servings

2 Carrot julienned
1 tablespoon Vegetable oil
2 teaspoon Ginger grated
3 large Garlic clove pressed
1 cup Chicken broth
1/2 cup Peanut butter
1/4 cup Soy sauce
3 tablespoon Rice vinegar
1 teaspoon Chili garlic sauce
1/4 teaspoon Salt
Cooking spray
2 cups Red bell pepper strips
1 pound Snow peas
1 pound Linguine cooked
1/2 cup Cilantro chopped
Juilenne the carrots and set aside. Heat 1 teaspoon oil in small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and next 5 ingredients (broth through salt), stir until well blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature. Source:  A friend

Oven Fried Garlic Chicken with herbed butter new potatoes and steamed greens
Yields: 6 Servings

2/3 cup Bread crumbs
2/3 cup Parmesan
1/4 cup Parsley minced
1/4 teaspoon Salt
1/8 teaspoon Pepper
5 tablespoon Butter
3 large Garlic clove minced
3 lb Chicken cut up
1. Preheat oven to 350. In a shallow bowl, blend together bread crumbs, parm. cheese, parsely , salt and pepper.
2. In a small saucepan, heat butter and garlic over low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
3. Place chicken skin side up on a large foil lined baking sheet. Mix together any remaning crumb mixture and butter and sprinkle over chicken. Bake 1 hour.
Source:  Unknown

Cochilla Chowder
Yields: 4 Servings

1 (28 oz.) can pork and beans
1 (24 oz.) jar salsa
1 lb. smoked sausage sliced
2 c. crushed tortilla chips
1 c. shredded Cheddar cheese
Heat together the pork and beans, salsa and smoked sausage. Sprinkle each serving with some of the crushed tortilla chips and cheese.
Source:  unknown

Sunday, March 13, 2011

Week 7 Shopping List

___ seasoning salt   (2 teaspoons)
___ light corn syrup   (1/4 cup)
___ unsliced round loaf of bread (8 inches)  (1)
___ chicken stock or broth   (1 1/2 C)
___ cream cheese   (2 Tbsp)
___ slices American cheese   (4)
___ shredded Colby-Monterey Jack cheese   (2 cups)
___ slices Swiss cheese   (4)
___ mayonnaise   (1/4 cup + 2 tablespoon)
___ prepared mustard   (1/2 cup + 2 tablespoon)
___ honey   (1/2 cup) 
___ milk   (1/2 C)
___ butter   (1/4 cup +2 Tbsp)
___ (1.5 fluid ounce) jigger Irish whiskey   (1)
___ thinly sliced cooked roast beef   (1/2 pound)
___ beef roast   (3 lb)
___ bacon (12 strips)
___ thinly sliced fully cooked ham or turkey   (1/2 pound)
___ skinless, boneless chicken breast halves - pounded   (4)
___ extra-virgin olive oil (EVOO)  (2 Tbsp)
___ vegetable oil   (1 tablespoon)
___ Onion soup mix   (1 package)
___ onion salt   (1/2 teaspoon)
___ onion thinly sliced  (1 small)
___ dried onion flakes   (1 tablespoon)
___ fresh flat-leaf parsley leaves chopped  (1/4 C)
___ garlic cloves chopped  (2)
___ fresh thyme leaves chopped  (1 Tbsp)
___ head cabbage cored and coarsely chopped  (1)
___ Cream of mushroom soup   (1 can (12 oz)
___ red onions thinly sliced  (2 medium)
___ tomato thinly sliced  (1 small)
___ potatoes peeled and cubed  (6 medium)
___ sliced fresh mushrooms   (1 cup)
___ fresh chives chopped  (3 Tbsp)
___ chopped fresh parsley   (2 tablespoon)
___ (3 pound) corned beef brisket with spice packet   (1)
___ small red potatoes cut into quarters  (2 lb)
___ sesame seeds   (1 tablespoon)
___ juice of 1/2 lemon   
___ coarse salt   
___ coarse black pepper   
___ bangers (mild pork, beef or chicken sausage will work)  (8) 
___ dry red wine   (1/2 C)

Week 7 Recipes

Corned Beef and Cabbage
Serves 8-10
1 (3 pound) corned beef brisket with spice packet
1 head cabbage cored and coarsely chopped
6 medium potatoes peeled and cubed
1 (1.5 fluid ounce) jigger Irish whiskey

Place the beef brisket and contents of the spice packet into a slow cooker and fill with enough water to cover. Add the cabbage and potatoes, and Cook on low all day (8 hours).  Stir in the whiskey when it is almost done.
Source: allrecipes.com
Aussie Chicken serve with mashed potatoes and green beans
Serves 4
4 skinless, boneless chicken breast halves - pounded
2 teaspoons seasoning salt
6 slices bacon cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Source:  Allrecipes.com

Bangers n Mash serve with a garden salad
Serves 4
2 Tbsp extra-virgin olive oil (EVOO)
8 bangers (mild pork, beef or chicken sausage will work)
2 lb small red potatoes cut into quarters
coarse salt
2 medium red onions thinly sliced
1 Tbsp fresh thyme leaves chopped
2 garlic cloves chopped
coarse black pepper
1/2 C dry red wine
1 1/2 C chicken stock or broth
2 Tbsp unsalted butter
2 Tbsp cream cheese
3 Tbsp fresh chives chopped
1/2 C milk
1/4 C fresh flat-leaf parsley leaves chopped
juice of 1/2 lemon

Heat a large nonstick skillet over medium-high heat with the EVOO. Add the bangers and brown on all sides, about 3-4 minutes.
While the bangers are getting brown, start the mash by covering the quartered potatoes in water in a medium saucepan. Bring the water to a boil, salt it, and cook the potatoes until fork-tender, about 10 minutes.
Remove the bangers to a plate and reserve. Drain half of the fat from the skillet, then return the skillet to the stovetop. Add the red onions, stirring frequently, for about 5 minutes, or until nice and brown. Add the red wine and chicken stock and bring up to a simmer. Add the browned bangers back to the skillet and cook until the sauce has reduced by half, about 5 minutes.
Drain the potatoes and return to the hot pan and warm stovetop to dry the potatoes out. Add the butter, cream cheese, chives and milk to the potatoes and smash to desired consistency. Season with salt and pepper.
Finish the bangers with the chopped parsley and lemon juice. To serve, divide the mash among 4 shallow serving bowls. Top the potatoes with the bangers and sauce. 
Source:  Rachel Ray

Beef n Mushroom crockpot serve over wide egg noodles with steamed broccoli
3 lb beef roast
1 package Onion soup mix
1 can (12 oz) Cream of mushroom soup
1/4 cup Water

Combine. Cook on low in crock pot for entire day.
Source: My Dad
Big Sandwich serve with assorted cut, fresh vegetables
Serves 8
1 unsliced round loaf of bread (8 inches)
1/2 pound thinly sliced cooked roast beef
2 tablespoons prepared mustard
1/2 pound thinly sliced fully cooked ham or turkey
4 slices Swiss cheese
2 tablespoons mayonnaise
1 small tomato thinly sliced
6 bacon strips cooked
4 slices American cheese
1 small onion thinly sliced
1/4 cup butter melted
1 tablespoon sesame seeds
1/2 teaspoon onion salt
Slice bread horizontally into five equal layers. Spread bottom layer with horseradish; top with roast beef. Place the next slice bread over beef; spread with mustard and top with ham or turkey and Swiss cheese. Add the next slice of bread; spread with mayonnaise and top with tomato and bacon. Add the next slice o bread; top with American cheese and onion. Cover with remaining bread. Combine butter, sesame seeds and onion salt; brush over top and sides of loaf. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Carefully slice into 8 wedges.
Source:  Taste of Home

Sunday, March 6, 2011

Week 6 Shopping List

___ cornstarch   (2 tablespoon)
___ 2 packages flour tortillas   
___ Pecan halves   (6 oz)
___ Salt   (4 1/4 teaspoon)
___ Beef broth   (2 can 12 oz)

___ 1 bag each of monterey/cheddar cheese   
___ Dijon mustard   (3 tablespoon)
___ Butter   (14 tablespoon)
___ hard-cooked eggs   (4)
___ milk   (2 cups)
___ Sour cream   (2/3 cup)

___ Rump Roast   (3 lb)
___ Chicken breast   (8)
___ Ground beef   (1 pound)
___ slices deli ham   (12)
___ to 2 1/2 pounds boneless pork shoulder   (2)
___ Oil   (1 tablespoon)
___ chopped onion   (1/2 cup)
___ dried parsley flakes   (1 tablespoon)
___ fresh cilantro leaves   (1 cup)
___ lime, cut into wedges   (1)
___ Onion soup mix   (1 pkg)
___ red onion   (1)
___ Red pepper   (1/2 teaspoon)
___ cooked brown or long grain rice   (4 cups) 
___ black pepper   (1 teaspoon)
___ curry powder   (3/4 teaspoon)
___ Garlic powder   (1 tablespoon)
___ ground cumin   (2 teaspoons) 
___ Oregano   (1 tablespoon)
___ Pepper   (1/2 teaspoon)
___ apricot jam   (1/2 cup) 
___ Enchilada sauce   (1 can (12 oz) 
___ Refried beans   (1 can (12 oz)
___ Taco seasoning   (1 package)
___ Fresh Tomato
___ Green Onion
___ Sm can sliced black olives
___ Kaiser or Hoagie rolls

Week 6 Recipes

Mexican Lasagna
Soft tortilla shells
2 cups each of monterey/cheddar cheese
1 pound Ground beef
1 package Taco seasoning
1 can (12 oz) Refried beans
1 can (12 oz) Enchilada sauce 
Cook burger, drain, add taco seasoning, refried beans and enchilada sauce. Warm over low heat and mix well.
On bottom of pan spread thin layer of above. Then layer of cheese. Tortilla shells. Meat, cheese tortilla, for 4 layers. Cover entire top layer with cheese.
Warm in 350° oven until cheese is melted and golden.
Top with diced tomatoes, sliced black olives and chopped green onions. Serve with sour cream
Source:  Family Friend

Curried Rice ham rolls serve with steamed asparagus
1/2 cup chopped onion
2 tablespoons butter
4 cups cooked brown or long grain rice
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon curry powder
12 slices deli ham (1/8 inch thick)
4 hard-cooked eggs sliced
1/4 cup butter
2 tablespoons cornstarch
1/4 teaspoon curry powder
1/4 teaspoon salt
2 cups milk
In a skillet, saute onion in butter until tender, about 3 minutes. In a large bowl, combine rice, parsley, salt, curry powder and onion.
Spoon about 1/3 cup down the center of each ham slice; roll up. Secure with toothpicks if desired. Place seam side down in a greased 13-in. x 9-in. baking pan. Arrange hard-cooked eggs on top.
For sauce, melt butter in a saucepan. Stir cornstarch, curry powder and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour over the ham rolls. Cover and bake at 375° for 25 minutes. Uncover and bake for 10 minutes. Yield: 6 servings.
Source:  Taste of Home
French Dip Sandwiches serve with oven roasted potatoes and fresh veggie sticks
3 lb Rump Roast
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Garlic powder
1 tablespoon Oregano
1/2 teaspoon Red pepper
1 pkg Onion soup mix
2 can (12 oz) Beef broth
Kaiser or Hoagie Rolls
Roll roast in first 6 ingredients. Bake uncovered at 450° for 20 mins. Pour broth over roast. Cover and bake for 3-4 hours at 275°. Slice and use broth for au jus.
Source:  Family Friend

Pecan Breaded Chicken Breasts serve with mashed sweet potatoes and corn
8 tablespoon Butter
3 tablespoon Dijon mustard
6 oz Pecan halves finely ground
8 Chicken breast pounded to 1/4" thick
1 tablespoon Oil
2/3 cup Sour cream
1/2 teaspoon Salt
1/4 teaspoon Pepper 

1. In a small saucepan, melt 6 tbls butter. Whisk in 2 tbls mustard until blended; scrape into a shallow dish. Place pecans in another shallow dish.
2. Dip chicken first in butter, then dredge in pecans.
3. In a large frying pan, heat remaining 2 tbls butter in oil over med heat. Add chicken and cook 3 mins a side, until ligthly browned and tender. Remove to a serving platter and cover with foil to keep warm.
4. Discard all but 2 tbls of fat from pan and reduce heat to low. Add sour cream; whisk in remaining 1 tbls mustard, salt and pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken.
Source:  unknown

Pulled Pork Tacos serve with Mexican Rice and Refried Beans
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam 
1 red onion roughly chopped
8 small flour tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

1.  Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
2.  Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices and onion over the pork and toss.
3. Serve with the tortillas, cilantro, and lime wedges.
Source:  unknown