Roasted boneless pork loin
Corn on the cob
(We make this chicken on our BBQ rotisserie and did it on Sunday. We made two because they were on sale. You can also purchase a rotisserie cooked chicken at most grocery stores or Costco)
Pork Fried Rice
1/2 tablespoons peanut oil, divided 2 eggs, lightly beaten 1/2 cup chopped onion 3 cloves garlic, minced 2 teaspoons minced fresh ginger 2 cups left over cooked pork loin diced 1-2 cups cooked rice 1/4 cup reduced-sodium soy sauce 2 teaspoons sesame oil Salt and freshly ground black pepper 1/4 cup freshly chopped cilantro leaves
Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside.
To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro.
Transfer to a serving plate and top with chopped eggs.
Use left over chicken from Rotisserie chicken. Shred chicken and mix with chopped olives, shredded cheese, salsa and fresh cilantro. Cook in a skillet until warmed through and cheese melts evenly. Serve in taco shells and top with usual taco toppings.
Brie and Apple Panini http://www.epicurious.com/recipes/food/views/231485
Sweet potato chips http://www.epicurious.com/recipes/food/views/15519
Reflections from the Backcounter
Today is Mother's Day. A great day to enjoy the blessings of my children. We took a hike in the morning and had a great dinner in the late afternoon. The weather is great and the sky is blue. l A day to be thankful.