Dinner Magic Menus April Week 4

This week's menus are a celebration of the first fruits of the garden. Spinach, artichokes, radicchio, and mint are featured in almost all of the dinners. If you have a garden, wonderful! If not, find a good farmer's market and pick up the freshest vegetables you can. The flavor of spring will come through in your cooking.

Here is the complete Dinner Magic Shopping List for the meals of April Week 4.



Chicken Parmesan with Escarole over Angel Hair Pasta

Homemade Pesto Pizza with Spinach, Goat Cheese, and Caramelized Onions

Simmered Scallops Italiano over Fettucini

Warm Potato and Spinach Salad with Lamb Chops and Lemony Mint Yogurt

Artichoke and Chicken Quesadillas

Roasted Salmon and Dill Yogurt with Radicchio and Asparagus Salad

Greek Chicken with Tabouleh




More great recipes are at my Sacramento Easy Meals Examiner website.

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Dinner Magic Shopping List April Week 4

These are all the groceries you will need to create the meals for Dinner Magic Menus April Week 4.

Meats:
1 pound chicken breast tenderloins
4 boneless, skinless chicken breasts
1 pound salmon steak
1 roasted deli chicken (or buy a roaster and cook it at home)
4 lamb chops
1 pound bay scallops (Bay scallops are the smaller ones. Just remember that the sea is bigger than the bay, so sea scallops are bigger than bay scallops.)

Dairy:
Plain Greek yogurt
Grated Parmesan cheese
8 ounces of grated Jack cheese
8 ounces goat cheese

Frozen Food:
1 loaf frozen whole wheat bread dough (or make your own)

Fresh Produce:
4 romaine hearts
1 head of radicchio
1 bunch of escarole (about 4 cups)
½ pound fresh asparagus
2 bags of baby spinach (about 8 cups)
3 tomatoes
2 large yellow onions
1 bunch green onions
2 portobello mushroom tops
1 cucumber
1 bunch parsley
1 sprig of mint
1 head of garlic, or a jar of crushed organic garlic
2 lemons
6 red potatoes
1 head of broccoli

Canned Food:
1 can chopped black olives
1 can (13 ounces) diced tomatoes
1 small (8 ounce) jar of pesto
1 small jar of marinated artichoke hearts
1 jar of spaghetti sauce

Dry Food and Staples:
½ cup bulgur wheat
¼ cup chopped walnuts
1 pound fettucini
1 pound angel hair pasta
Burrito size whole wheat tortillas
Olive oil
Croutons
Italian style bread crumbs

Spices and Condiments:
Salt and pepper
Dill, ground oregano, red pepper, lemon pepper
Italian dressing, Ceasar salad dressing

Other items for your own personal shopping list:






More great recipes are at my Sacramento Easy Meals Examiner website.

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Chicken Parmesan with Escarole over Angel Hair Pasta

Ingredients:

• 1 clove of garlic, crushed
• 1 yellow onion, chopped
• 2 large portobello mushroom tops, sliced
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• ½ cup of Italian bread crumbs
• ¼ cup parmesan cheese
• 1 jar of spaghetti sauce
• 1 pound of angel hair pasta
• 4 cups of escarole, chopped

Preparation:
Pound the chicken breasts with a kitchen mallet between two sheets of plastic wrap.
Heat the olive oil in a pan and add the garlic.
Cook the onion and escarole in the oil until tender.
Remove from the pan and keep warm.
Place the portobello mushrooms in the pan and cook until brown around the edges.
Remove from the pan and keep warm.
Mix the Italian bread crumbs and Parmesan cheese in a zip top plastic bag.
Place the chicken breasts in the bag and shake to coat.
Cook the chicken breasts in the pan over medium heat about 2 minutes on each side.
Cover the chicken with the spaghetti sauce.
Add the escarole, onions, garlic, and mushrooms to the pan and simmer over low heat about 15 minutes.
While the chicken and sauce simmers, cook the pasta according to package directions.
Serve alone or with a tossed salad.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Homemade Pesto Pizza with Spinach, Goat Cheese, and Caramelized Onions

Making this pizza with frozen bread dough makes it fast enough for a weeknight.

Ingredients:

• 1 loaf of frozen whole wheat bread dough, softened
• 1 small jar of pesto
• 1 large yellow onion, sliced thinly into rings
• 1 tomato, sliced thin
• 8 ounces goat cheese
• 1 small jar of artichoke hearts
• 2 cups of fresh baby spinach

Preparation:
Knead the bread dough on a floured surface.
Roll the dough out to a 16 inch circle and place on a pizza pan.
Allow the pizza dough to rest for twenty minutes.
Spray a pan with cooking spray and cook the onions over medium high heat for 20 minutes or until they caramelize.
Spread the pesto sauce over the pizza dough.
Cover the pesto with the caramelized onions, goat cheese, artichoke hearts, and spinach.
Bake at 450 degrees for 15-18 minutes.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Simmered Scallops Italiano over Fettucini

Ingredients:

• 1 tablespoon olive oil
• 1 pound of fresh sea scallops
• 1 can (13 ounces) diced tomatoes
• 1 teaspoon ground oregano
• ½ teaspoon red pepper
• ¼ cup of Parmesan cheese
• 1 pound fettucini
• 4 cups of broccoli florets
• 4 cups of romaine lettuce, chopped
• 2 tablespoons of Ceasar salad dressing
• 1 cup of croutons

Preparation:
Cook the scallops in the olive oil just until they turn color, about 3 minutes.
Add the tomatoes, spices, and broccoli. Simmer over medium heat ten minutes.
Cook the fettucini in boiling salted water until al dente, about 9 minutes.
While the fettucini and scallops cook, toss the romaine lettuce, salad dressing, and croutons.
Sprinkle the Parmesan cheese over the top of the salad.
Serve the simmered scallops over the fettucini with the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Warm Potato and Spinach Salad with Lamb Chops and Lemony Mint Yogurt

This salad celebrates spring alongside the lamb chops.

Ingredients:

• 6 small red potatoes, washed and scrubbed
• 2 teaspoons olive oil
• 4 cups of baby spinach
• ¼ cup chopped walnuts
• 2 tablespoons aged balsamic vinegar
• 4 lamb chops
• ½ cup Greek yogurt
• 4 mint leaves
• Zest of ½ lemon

Preparation:
Place the lemon zest and mint leave in a small food chopper and pulse.
Add the yogurt and whip until blended. Place in the refrigerator until ready to serve.
Cut the potatoes into bite sized pieces.
Microwave the potatoes with 2 tablespoons of water for 3 minutes.
Heat the olive oil in a skillet.
Remove the potatoes from the microwave and saute in the oil until tender and brown.
Toss the potatoes with the spinach, walnuts, and balsamic vinegar.
Preheat an indoor grill.
Sprinkle the lamb chops with sea salt and pepper and grill until well done.
Serve the lamb chops with a dollop of lemony mint yogurt and the salad.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Artichoke and Chicken Quesadillas

This fresh version of a quesadilla is perfect when the garden is just beginning to put on spinach and basil. We've had it with and without the basil, depending on if we had any available in the garden, and the basil adds a whole new dimension to it. The basil version pairs wonderfully with Carvalho Family Old Vine Zinfandel wine.

Ingredients:
4 burrito size whole wheat tortillas
8 ounces Jack cheese, grated
1 jar artichoke hearts, chopped
2 cups of roasted chicken, chopped
1 cup of baby spinach leaves, chopped
(Optional) A few leaves of fresh basil
Sea salt and pepper

Preparation:
Lay the tortillas on a flat surface.
Spread the cheese on the tortillas.
Top with the artichoke hearts, the roasted chicken, and the spinach leaves, and basil.
Fold the tortillas in half to close.
Grill on an indoor grill for 2 minutes.
Top with salsa and sour cream.


Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Roasted Salmon and Dill Yogurt with Radicchio and Asparagus Salad

Ingredients:

• 1 pound of salmon steaks
• 1 lemon, sliced
• ½ teaspoon dill
• ½ cup of yogurt
• 1 tablespoon olive oil
• 2 romaine hearts, chopped
• 1 head of radicchio, chopped
• ½ pound of fresh asparagus, cut into 1 inch pieces
• ½ cup Parmesan cheese
• ½ teaspoon lemon pepper

Preparation:
Preheat the oven to 425 degrees.
Lay the salmon steaks on a baking sheet and place slices of lemon on top.
Bake in the oven for 10-15 minutes, or until the salmon flakes easily with a fork.
Heat the olive oil in a pan.
Cook the romaine, radicchio, and asparagus in the oil for 5 minutes, tossing frequently.
Sprinkle with the lemon pepper and Parmesan cheese and toss into the vegetable salad.
Stir together the yogurt and dill.
Serve the salmon with a dollop of yogurt and dill on top and the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Grilled Chicken with Tabouleh Salad

Ingredients:

• 1 pound chicken breast tenderloins
• ½ cup of Italian dressing
• ½ cup of bulgur
• 2 tomatoes, chopped fine
• 2 green onions, chopped
• 1 can chopped black olives
• ½ cup chopped cucumber
• ½ cup of chopped parsley
• ¼ cup chopped mint leaves
• ¼ cup of lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt

Preparation:
In the morning, marinate the chicken breasts in the Italian dressing.
Make the tabouleh salad and place in the refrigerator.
In the evening, cook the chicken breasts on an indoor grill until cooked through.
Serve on a bed of tabouleh.

Cook the tabouleh:
Bring 1 ¼ cups of water to a boil.
Pour the bulgur in to the water, cover, and allow to stand for 20 minutes, until all the water is absorbed.
Pour the bulgur into a bowl and stir in the remaining ingredients.
Place in the refrigerator for several hours.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Dinner Magic Menus April Week 3

The Dinner Magic Shopping List for April Week 3 has all the grocery items you need to prepare these meals.

This week, all the menus are for low calorie easy meals. They're light and healthy foods and they fill you up. You can substitute low calorie dressings and low fat sour cream for the regular versions to save even more calories.

Grilled Smoked Turkey, Muenster, and Apple Sandwiches

Chicken Pineapple Kabobs with Salad

Mushroom Grilled Pork Chops with Sweet Melon Salad

Baked Pesto Chicken with Sauteed Spinach and Garlic Smashed Potatoes

Tuna, Barley, and Black Bean Salad

Chicken Soft Tacos

Sesame Chicken and Salad



More great recipes are at my Sacramento Easy Meals Examiner website.

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Dinner Magic Shopping List April Week 3

This is the shopping list for Dinner Magic Menus April Week 3.

Meats:
8 ounces deli smoked turkey breast, sliced thin
1 pound boneless, skinless chicken breasts
4 sirloin pork chops, thin cut
1 small fryer chicken, cut up
2 pounds chicken breast tenderloins

Dairy:
4 ounces sliced Muenster cheese
1 cup vanilla yogurt
4 ounces sour cream

Frozen Food:
Broccoli, carrots, and cauliflower vegetable mix

Fresh Produce:
2 Granny Smith apples
1 nectarine or peach
1 individual size watermelon
1 honeydew or cantaloupe
1 head of garlic
1 red onion
1 yellow onion
3 bell peppers
3 tomatoes
4 cups spring salad greens
2 heads of iceberg lettuce
1 head of Romaine lettuce
8 cups baby spinach leaves
1 cucumber
1 bunch green onions
8 ounces mushrooms
4 ounces edamame
2 sweet potatoes
4 russet potatoes
1 head of broccoli
1 sprig of mint

Canned Food:
1 can (15 ounces) pineapple chunks
2 cans water packed tuna
1 can (13 ounces) black beans
1 can diced green chiles
1 can sliced black olives
1 can yellow corn
Salsa

Dry Food and Staples:
1 loaf whole wheat bread
1 package taco size tortillas
Sunflower seeds
Quick cooking pearl barley
Brown rice
Cooking spray
1 bottle rice wine vinegar
Olive oil
Sesame or vegetable oil
Salad croutons

Spices and Condiments:
Salt and pepper
Oregano, ground cumin, 1 package taco seasoning mix, sesame seeds
Dijon style mustard
Raspberry vinaigrette
Asian style salad dressing
Ranch style dressing
1 bottle soy sauce

Other items for your own personal shopping list:





More great recipes are at my Sacramento Easy Meals Examiner website.

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Sesame Chicken and Salad

Ingredients:

• 1 pound chicken breast tenderloins
• 3 tablespoons soy sauce
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable or sesame oil
• 2 cups brown rice
• 1 small package frozen broccoli, carrots, and cauliflower
• 1 small head of lettuce, chopped
• 1 tomato, sliced
• Any flavor salad dressing

Preparation:
Mix the oil, sesame seeds, and soy sauce in a bowl.
Place the chicken breast tenderloins in the bowl and marinate for 20 minutes.
While the chicken marinates, begin cooking the rice according to package directions.
Toss the salad ingredients with 2 tablespoons of dressing.
Grill the chicken on the indoor grill until the pieces are well done and browned.
Heat the vegetables in the microwave for 6-7 minutes.
Serve the chicken over a bed of rice with the vegetables and salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Tuna, Barley, and Black Bean Salad

This dish can be made ahead of time and allowed to sit in the refrigerator until dinner. Serve it on a bed of Romaine lettuce with extra dressing on the side.

Ingredients:

• 1 cup of quick cooking pearl barley
• ½ cup Asian style salad dressing
• 2 cans water packed tuna
• 1 can black beans, rinsed and drained
• 1 bell pepper, chopped into small pieces
• 1 green onion, chopped fine
• 1 head of Romaine lettuce, chopped

Preparation:
Cook the barley according to package directions.
Toss with the tuna, black beans, bell pepper, and onion with ¼ cup of salad dressing
Serve over a bed of lettuce with additional dressing on the side.

You can change the flavor of this salad by choosing an Italian dressing, or a raspberry vinaigrette.

Wine pairing:
This salad pairs perfectly with Daniel Gehrs Oak Free Chardonnay or Barefoot Chardonnay.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Baked Pesto Chicken with Sauteed Spinach and Garlic Smashed Potatoes

Ingredients:

• 1 small fryer chicken, cut into pieces
• 1 small jar of pesto, or use my basil pesto or parsley pesto recipe
• 4 russet potatoes, peeled
• 2 cloves garlic
• ¼ cup of sour cream
• 6 cups of spinach
• 1 tablespoon olive oil
• ½ head of iceberg lettuce
• 1 cup spring mix salad greens
• 1 tomato, cut into pieces
• ½ cucumber, sliced
• Italian salad dressing
• Croutons
• Salt and pepper

Preparation:
Line a baking pan with aluminum foil.
Spray the foil with cooking spray.
Lay the chicken in the pan and spread the pesto over all the pieces.
Bake in the oven at 375 degrees for 45 minutes.
Boil the potatoes and garlic in salted water until they are tender.
While the potatoes boil, toss the salad ingredients with 2 tablespoons of Italian dressing.
Drain the potatoes and smash them with ¼ cup of sour cream.
Heat the olive oil in a skillet.
Add the spinach, and cover with a lid.
Cook the spinach about 4 minutes, stirring occasionally, until it is tender.
Serve the chicken on a bed of spinach with the potatoes and salad.

Note: For the photo above, I used boneless, skinless chicken breasts. I used an 8 ounce jar of sun dried tomato pesto by Classico, instead of a basil pesto. 


Photo/Suzanne Pitner

More great recipes are at my Sacramento Easy Meals Examiner website.

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Chicken Soft Tacos

Ingredients:

• 1 pound chicken breast tenderloins
• 1 package taco seasoning mix
• 1 teaspoon cumin
• 1 bell pepper, cut into slices
• 1 onion, cut into rings
• 1 can of diced green chilis
• 1 can of sliced black olives
• ½ head of lettuce, chopped
• 1 zucchini, cut into thin slices
• 1 can of corn, drained
• 1 tomato, cut into pieces
• 4 soft taco size tortillas
• Salsa
• Ranch style dressing

Preparation:
Cook the chicken breast tenderloins in 1 tablespoon of oil.
Add the taco seasoning mix and the bell pepper and onion.
Cook until the vegetables are crisp tender.
Remove from the pan and keep warm.
Into the same pan, place the corn, green chilis, olives and 1 teaspoon cumin.
Stir and cook until the corn begins to brown.
Place in a serving bowl.
Toss the lettuce with the zucchini and tomato.
Warm the tortillas on the stove or in the microwave.
Serve the salad with the ranch dressing.
Serve the fajita ingredients in a bowl and allow the family to build their own.


More great recipes are at my Sacramento Easy Meals Examiner website.

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Mushroom Grilled Pork Chops with Sweet Melon Salad

This is another meal that can be ready in about 30 minutes. This recipe is enough for four people. To increase it to a recipe for six, simply add another yam, 2 more pork chops, and 2 more cups of melon salad. Yes, there is a pork chop underneath those wonderful looking mushrooms.

Ingredients:
4 green onions, chopped
8 ounces of mushrooms
1 tablespoon real butter
1 tablespoon olive oil
4 sirloin pork chops, thin cut
½ teaspoon oregano
Salt and black pepper
2 sweet potatoes
1 head of broccoli, cut up into florets
4 cups of watermelon and honeydew, cut into chunks or round balls
1 sprig of fresh mint
1 cup of vanilla yogurt

Preparation:
Cook the onions and mushrooms in the butter and oil, being careful to not allow the mushrooms to touch so they brown on all sides. Cover the pan to keep them warm.
Cut the melon into chunks or round balls and place in the freezer for 15 minutes.
Wash and scrub the sweet potatoes.
Cut them into small pieces and place them in a microwave safe bowl.
Microwave on high 4 minutes or until they are tender. Cover with foil to keep warm.
While the sweet potatoes cook, preheat the indoor grill.
Place the broccoli florets in a bowl with ¼ cup water.
Microwave on high 4 minutes until they are crisp tender.
While the vegetables cook, sprinkle salt, pepper, and oregano on the pork chops.
Cook on a hot grill for 3 minutes or until the juice runs clear.
Take the melon balls out of the freezer.
Chop the sprig of mint and stir it into the melon balls.
Place one cup of melon salad into 4 dessert cups.
Top with ¼ cup of vanilla yogurt and garnish with another mint leaf.

Wine pairing:
Pair this pork dinner with the Daniel Gehrs 2008 Oak Free Chardonnay reviewed in this article.

Photo/Suzanne Pitner

More great recipes are at my Sacramento Easy Meals Examiner website.

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Chicken Pineapple Kabobs with Iceberg Spinach Salad

This recipe makes enough for four skewers. If you are serving more than four people, add rice to the menu and place the cooked chicken and vegetables in a bowl over the rice.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into chunks
• 1 can pineapple chunks, with juice
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 red onion, cut into quarters
• 1 nectarine or peach, cut into chunks
• 1 bell pepper, cut into large pieces
• ½ head of iceberg lettuce
• 1 cup of baby spinach leaves
• ¼ cup sunflower seeds
• ¼ cup of edamame

Preparation:
Place the cut up chicken in a zipper top plastic bag with the pineapple juice, vinegar, and soy sauce.
Marinate the chicken overnight or at least 4 hours in the refrigerator.
Place the chicken, pineapple, peach or nectarine, onion, and bell pepper on a skewer, alternating pieces.
Use the olive oil to coat a baking pan.
Place the skewers in the pan and bake at 400 degrees for 20 to 25 minutes.
Alternatively, they can be cooked on an outdoor grill.
Toss the lettuce, spinach together.
Top the salad with the sunflower seeds and edamame.
Serve with a light salad dressing.


Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Grilled Smoked Turkey, Muenster, and Apple Sandwiches

Serve with a Spring Salad

Ingredients:

• 8 slices whole wheat bread
• 4 teaspoons Dijon style mustard
• 8 ounces smoked turkey breast, sliced deli thin
• 4 slices Muenster cheese
• 2 Granny Smith apples, cut on the star and sliced thin
• Spring salad vegetable mix
• ½ cucumber
• Sunflower seeds
• Raspberry vinaigrette dressing

Preparation:
Spray an indoor grill with cooking spray and preheat.
Make the sandwiches and grill on the indoor grill.
Toss the salad ingredients with 2 tablespoons of vinaigrette.
Serve the sandwiches hot with mint iced tea.

P

Photos/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Dinner Magic Menus April Week 2

Dinner Magic complete grocery Shopping List for April Week 2.

Spicy Mexican Pizza and Salad

Tri Tip Sandwiches with Bleu Cheese and Oven Roasted Vegetables


BBQ Ribs in the Slow Cooker with Baked Yam Wedges

Vegetarian Vegetable Soup and Brown Bread

Chicken Risotto Florentine One Dish Meal


Grilled Spicy Salmon and Asparagus with Salad

Asian Citrus Salad with Grilled Chicken Breast


More great recipes are at my Sacramento Easy Meals Examiner website.

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Dinner Magic Shopping List April Week 2

This shopping list is for the Dinner Magic Menus April Week 2.

Meats:
2 pounds pork or beef ribs
1 tri-tip roast
4 boneless, skinless chicken breasts
1 pound chicken breast tenderloins
2 pounds of wild caught salmon steaks
1 pound ground beef

Dairy:
Real butter, not margarine
Grated Parmesan cheese
4 ounces crumbled bleu cheese
2 cups Mozzarella cheese

Frozen Food:
1 small package mixed vegetables

Fresh Produce:
1 lemon
1 bunch parsley
1 bunch cilantro
1 bunch asparagus
1 heart of Romaine
1 small radicchio
Spring mix salad vegetables
1 tomato
4 cups of spinach
1 clove garlic
3 yams
2 potatoes
3 golden beets
1 parsnip
1 bunch green onions
1 yellow onion
1 jalapeno

Canned Food:
3 cups chicken stock
4 cups vegetable stock
1 jar Alfredo sauce
1 liter V-8 juice
1 small can sliced black olives

Dry Food and Staples:
2 cups Arborio or carnaroli rice (risotto)
Italian style bread crumbs
Olive oil
Truffle oil
Lima beans
(Optional) Whole wheat pasta, any kind for the soup
Cider vinegar
Aged balsamic vinegar
Dark bread such as pumpernickel or whole wheat molasses
Flour, white
Yeast for the bread machine

Spices and Condiments:
Salt and pepper
Cajun seasoning, fresh rosemary, bayleaf, cayenne pepper, taco seasoning mix
Light brown sugar
1 bottle Ranch style dressing
1 bottle barbeque sauce
1 cup white wine
Worcestershire sauce
Mayonnaise
Dijon style mustard
Honey

Other items for your own personal shopping list:

BBQ Ribs in the Slow Cooker with Baked Yam Wedges

Nobody likes to eat ribs if they have to cut them with a knife to get to the meat. Ribs should be so tender that the meat literally falls off the bone when you bite into it. There's a secret to getting beef ribs and pork ribs that tender.

Precook the meat in vinegar, lemon juice, or some other acidic marinade. The acid breaks down the toughness of the meat, so when it is done cooking, it will be as easy to bite into as butter. I learned this trick from an old friend who made the best ribs this side of the Mississipi.

When preparing ribs, purchase ½ pound of meat per person. This recipe is for 2 pounds. Just double or triple the amounts if you have a big crowd.

Pork or Beef Ribs in the Slow Cooker

• 2 pounds of ribs
• 2 tablespoons of cider vinegar
• 4 cups of water
• 1 sprig of rosemary
• 1 bay leaf
• 1 bottle of barbeque sauce (hot or sweet, whichever you prefer)
• 2 large yams
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• 1 tablespoon olive oil

Heat the water, vinegar, and herbs in a pot. Simmer the ribs in the liquid for ½ hour.
Drain the liquid and throw away the herbs.
Place the ribs in the slow cooker.
Pour the barbeque sauce over the top.
Cook on LOW for 6-8 hours.

Wash and peel the yams.
Cut them into wedges.
Sprinkle with ½ teaspoon of salt and ½ teaspoon of cayenne pepper.
Toss the yams in 1 tablespoon of olive oil.
Bake on a foil lined pan in a 375 degree oven for 1 hour.


Photo/BBQ Junkie on Flickr
More great recipes are at my Sacramento Easy Meals Examiner website.

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