I plan on doing oven roasted pork chops, butter beans, and a salad.

Well I changed my menu! Still having the pork chops, but I put a sweet potato in the oven to bake for me and my husband is having scalloped potatoes, I will save the butter beans for another day.

It's not suppertime here yet, but I have 3 pork chops I need to cook and serve. I don't know yet what will go with them, I do have salad makings. But it's not quite 2:30 PM and I'm still in the middle of wrapping ornaments for storage, just taking a break from sitting on the floor surrounded in tissue paper ;)

im going to have broiled salmon and some sort of veggie.

Boneless pork steaks, macaroni and cheese, green beans.

Mixed lettuce salad with half sandwiches of sliced beef from Saturday.

My meals on wheels brought me what they call Souper Chicken... turns out it was breast of chicken topped w/cream of chicken soup, rice pilaf, green beans. I'll have the mandarin orange slices another time. My sister had given me a slice of cranberry bread so I put the roll away for some other time too. Didn't figure anyone would choose a store bought roll over that bread. ☺

Shirley

I made a new slow-cooker recipe. Beef roast with a rub that includes cocoa, then liquid of coffee, balsamic vinegar and beef broth. Chopped onions and figs (I used dried cranberries); whirled in the blender. Skillet-roasted potatoes and frozen corn.

I am cooking right now. Not much though: just pork sausages fried in bacon grease, and some broccoli. And a sugar free ice cream sandwich for dessert.

A Denver omelet and toast. I used red bell pepper instead of green, it's what I had on hand. Then chocolate pudding topped with whipped cream for dessert.

It's an Indian food night for us: garbanzo beans in tomato-y sauce, sauteed shredded cabbage and asparagus with onions, garlic and ginger.

Jas, I'm curious as to whether cooking with coffee and cocoa affects your sleep. I've read of good-sounding recipes that use those ingredients, but am leery of their effects! My, but that recipe sounds good!

I made a boiled dinner with corned beef, sooo good and enough for two more meals.

Our dog, Biscuit, ate my supper!! We had lunch at Cracker Barrel & I got a to go box with roast beef, mashed potatoes & gravy. Put the to box in the cooler & we then went to Hobby Lobby. Came back out & Biscuit had gotten the cooler open, opened the to go box & ate my leftovers which was going to be my supper, oh well. We had to laugh, it was her outing, too. Plus it is called a "doggie" bag. We had cheese, crackers & beef stick instead.

Sjerin, I sleep lousy anyway so waking up a few times last nite, is pretty much normal for me. Here's the recipe, it's a Paleo recipe. I used a boneless blade roast and it was so tender. I love cooking beef so that it falls apart. I cut the rub in half, and used dried cranberries for the figs.

Slow Cooker Mocha-Rubbed Pot Roast Recipe (stupideasypaleo.com)

Prep time: 20 mins

Cook time: 6 hours

Total time: 6 hours 20 mins

Serves: Serves 6

• For the Mocha Rub (you will have extra)
• 2 tbsp finely ground coffee beans
• 2 tbsp smoked paprika
• 1 tbsp black pepper
• 1 tbsp cocoa powder
• 1 tsp Aleppo pepper (or sweet paprika)
• 1 tsp chili powder
• 1 tsp ground ginger
• 1 tsp sea salt
• For the Roast
• 2 lb. beef roast (I used grass-fed chuck)
• 1 cup brewed coffee
• 1 cup beef broth
• ½ an onion, chopped
• 6 dried figs, chopped
• 3 tbsp balsamic vinegar

Instructions

1. Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won't use the entire batch if you're making a 2-pound roast. It stores well in an airtight container.
2. Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands.
3. Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified.
4. Pour the liquid into the crock pot and place the roast gently on top.
5. Cook for 5 to 6 hours on low.
6. Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste.

I made Ribeye steaks. Roasted Brussel Sprouts and Roasted Potatoes for dinner last night. Tonight I am going to make steak and blue cheese salads with the left over steak.

jasdip, you haven't said whether you actually liked the recipe. Did you?! It looks interesting to me and I just bought new paprikas that I want to try... :)

I tried this salad recipe the other night and LOVED it! Kale-Apple Coleslaw with Poppy Seed Dressing

PS: rhizo, don't make the mistake of buying the King Arthur Flour espresso powder! It turns into an unusable diamond-hard lump immediately after opening. :(

Thanks for the tip, PM....plain old Maxwell House instant coffee is my choice.

Party_Music, yes we liked the recipe. Hubby loved it, and I liked it well enough that I will keep it. I wanted a little more flavour, so maybe more balsamic in the sauce. I boiled the sauce to try and thicken it, but had to add a cornstarch slurry.