Weekly menu and Life's lessons

• Saturday
  
  PASTA CON BROCCOLI
  
  10 oz. pkg. shells
  
  1 bunch chopped fresh broccoli or 2 (10 oz.) pkg. frozen
  
  4 tbsp. butter
  
  2 tbsp. crushed garlic or 1 tbsp. garlic powder
  
  1 (8 oz.) can tomato sauce
  
  4 c. chopped mushrooms
  
  1/2 tsp. salt
  
  1/2 tsp. pepper
  
  2 c. grated Parmesan cheese
  
  1 pt. half & half
  
  
  Boil noodles, drain. Cook broccoli in small amount of water until barely tender. Mix butter, garlic, sauce, salt and pepper and half and half. Bring to boil. Lower heat and add mushrooms. Simmer 2 to 3 minutes. Remove from heat and stir in grated cheese. Pour into large serving bowl. Stir. Serves about 6 people.
  
  
  Sunday
  Rib Eye Steaks on the grill
  
  Marinade
  1/4 c Worcestershire Sauce
  1/4 c olive oil
  1/4 c soy sauce
  salt
  pepper
  1 clove garlic crushed
  parsley chopped
  
  Green Beans
  Asiago Potatoes
  16 small Red Bliss potatoes (about 2 inches in diameter)
  12 garlic cloves
  1/2 cup olive oil
  10 large basil leaves
  1/2 lb Asiago cheese, grated
  1 cup mayonnaise
  Garnish: paprika
  Preparation
  Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
  Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
  Drain garlic, reserving oil for another use, then mash to a paste.
  Preheat oven to 350°F with rack in middle.
  Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
  Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
  Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
  
  Monday
  
  El Pato Pork
  Corn tortillas
  Refried Beans
  
  El Pato Pork
  
  Pork shoulder roast or boneless pork ribs
  1 can el pato sauce
  2 cloves garlic
  1 can green chiles
  1 onion sliced
  
  Combine all ingredients in slow cooker and cook on low for 4-6 hours. Shred and serve on warm corn tortillas . Garnish with cilantro, sour cream or yogurt, tomatoes, shredded cheese.
  
  Tuesday
  Make extra chicken to use in the chicken tetrazzini on Thursday
  Salad Nicoise http://www.epicurious.com/recipes/food/views/230164
  French Bread
  
  Wednesday
  
  Spaghetti with marinara sauce and Italian sausage
  Green salad
  
  Thursday
  
  Chicken Tetrazzini http://www.epicurious.com/recipes/food/views/108730
  Salad
  Bread
  
  Friday
  
  Sloppy Joe's
  Carrot and Celery Sticks
  
  Reflections from the Backcounter
  
  Coming to the end of the horseshow and as always there are so many life's lessons learned.
  
  For every thrill of victory there is the agony of defeat.
  Win with grace and lose with dignity
  Be prepared
  Stay focused
  Listen to your trainer
  Take criticism with humility and learn from your mistakes
  Study, study, study
  Enjoy your victory lap....those moments in life are priceless.
  
  Peace,
  
  Julia