Pulled pork and Broiled Broccoli

Easy dinner idea:
I take the boneless pork ribs and put them in the crock pot for about 1-2 hours on high with some olive oil and salt and pepper. Then drain the fat and add in Lawry's Garlic and Herb marinade and let sit on low for about 4 hours. Then take 2 forks and pull apart- serve over rice.
Broiled Broccoli
Clean and cut broccoli into spears, put on a cookie sheet pan and toss in olive oil and salt and pepper. Put under broiler for 7-10 minutes or until broccoli starts to get toasty. (this last time I made it and added lemon pepper, it was so tasty)

Beef Stew

This really isn't an exact recipe but a while ago I made a roast for dinner and knew we weren't going to eat the leftovers before we left on vacation, so I froze the meat and gravy. When we got home I threw it into the crockpot with some potatoes, carrots, celery, corn and peas and it turned out delicious!! The meat was even better the 2nd time around. Now I know not to waste any leftovers.

Fondue night

We love fondue nights at our house, my favorite thing tonight was the asparagus! I don't have an exact recipe as mine changes everytime I make it with what I have on hand. Tonights consisted of swiss cheese, cheddar cheese, onion, garlic, chicken broth, salt and pepper.

Fettucini with Creamy Zucchini Sauce

· 1/4 cup extra virgin olive oil, divided
· 2 large zucchini (or 1 zucchini and 1 yellow summer squash), scrubbed, cut lengthwise, and then cut into 1/4-inch-thick half-moons
· 2 garlic cloves, finely chopped
· Salt and freshly ground black pepper
· 1 pound fettuccine
· 1 cup ricotta
· 1/2 cup chopped fresh basil
· Freshly ground Parmesan, for serving
(again for variety I added yellow squash, red peppers and some onions)

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half of the zucchini and cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to a bowl. Repeat with the remaining 2 tablespoons oil and zucchini. During the last minute of cooking the second batch of zucchini, stir in the garlic. Add to the bowl of zucchini. Season with salt and pepper to taste. Cover with aluminum foil to keep warm.
2. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the fettuccine and cook according to the package instructions just until tender. Scoop out and reserve 1/2 cup of the cooking water. Drain the pasta and return it to the warm pot.
3. Add the zucchini and any juices and the ricotta to the pot. Mix, adding enough of the reserved cooking water to make a creamy sauce. Stir in the basil, and season with salt and pepper.
4. Transfer to individual bowls and serve immediately, with a bowl of Parmesan passed at the table.

This was a suprise to even me how creamy and yummy it was, the kids were a little hesitant, this is one of the first "HEALTHY" meals, with all the veggies, veggies for us is usually a can of corn, green beans or hash browns and the occasional carrot, so this is new!