Breakfast: cinnamon apple oatmeal
Recipe--Cinnamon Apple Oatmeal
4 cups water or milk
2 1/2 cups old fashioned oatmeal
1 tsp cinnamon
1 cup canned apples, drained and chopped (can use water from jar to boil oatmeal)
sugar, to taste
pinch salt
Bring water to boil. Add salt and oatmeal. Cook until water is absorbed, 3-5 minutes. Remove from heat. Stir in cinnamon and apples. Sugar, if desired, or let each choose desired amount per bowl. Serves 4 very hungry boys, 6 regular eaters, or some combination of the two!
Snack: cheese cubes, pretzels, juice
Lunch: PB&J, bananas, carrots, milk
Snack: smoothies
Dinner: Honey Mustard Pork Chops, Sweet and Spicy Cucumbers
Recipes--both dinner recipes adapted from http://www.ourbestbites.com/
Smoky Honey Mustard Pork Chops
4 4-6 oz. pork loin or sirloin chops
Kosher salt and pepper
Liquid Smoke (I don't use it, so I omit)
3 Tbsp. Dijon or whole grain mustard
1 1/2 Tbsp. honey
2 cloves minced garlic
Sprinkle pork chops with Kosher salt and freshly ground pepper. Give them a liberal dousing of liquid smoke (you can usually find this either near the seasonings or the BBQ sauce/condiments in the grocery store). Set aside.
Heat oven broiler to high or preheat grill. Combine honey, garlic, and mustard. Place pork chops on broiler pan/grill and cook for 4-5 minutes. Turn and cook another 4-5 minutes. You want the internal temperature to be at least 165 (that's a little pink inside), but you also don't want to overcook them because they'll become tough. So you may need to adjust your cooking times a little, bearing in mind that they have two minutes to cook after the initial 8-10 minutes.
Baste with honey mustard mixture and cook an additional minute. Turn and baste other side; cook for one additional minute. Remove from heat and allow to stand a few minutes to seal in the juices.
Sweet and Spicy Cucumber Slices
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular (I substitute 1/4 cup apple cider vinegar and 1/4 cup regular distilled)
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain as well. While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.
1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular (I substitute 1/4 cup apple cider vinegar and 1/4 cup regular distilled)
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain as well. While cucumber slices are draining, prepare marinade below.
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. This can be served immediately, but for best results refrigerate until well chilled.
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