Barbecued Pulled Pork Sandwiches

1 pork shoulder roast (about 2.5 lbs)
1 bottle (18oz) barbecue sauce
1 Tbsp lemon juice
1 tsp brown sugar
1/2 med onion, chopped
8 hamburger buns
1/2 cup chicken broth if needed

Notes/Story: Place roast in crock pot, cover, and cook on low 10-12 hrs or on high for 5-6 hrs. Remove roast from crock pot and discard cooking liquid. Shred pork with 2 forks. Return pork to crock pot. Add barbeque sauce, lemon juice, brown sugar and onion. Cover, cook on high 1 hr or on low for 2 hrs. Add chicken broth if pork is a little dry. Serve shredded pork on hamburger buns.

I was craving pulled pork and found this recipe in a slow cooker cookbook mom gave me for Christmas I think. Tasted great!

Pumpkin Chocolate Chip Muffins

2 eggs
1 cup sugar
8 oz canned pumpkin
3/4 cup oil
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup chocolate chips

Directions:  Mix eggs and sugar. Add the pumpkin and oil.  Mix well.  Add the dry ingredients but add the flour last. Fold in the chocolate chips.  Bake at 375 for 15-17 minutes. 
Story:  On Monday Aaron moved a TV for his neighbor (Pat) from Pat's house into the garage. The next day she brought over two loaves of chocolate chip banana bread.  After eating a few slices, it made me really hungry for pumpkin chocolate chip bread or muffins! So on Thursday I went to the store, got the ingredients, and proceeded to make a batch of muffins. They are tasty and moist!

Chicken Rollatini with Spinach

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz fresh spinach (finely chopped)
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella
olive oil non-stick spray
1 cup of your favorite marinara sauce
salt and pepper to taste

Notes/Story: Wash and dry cutlets, season with salt and pepper. Preheat oven to 375 degrees. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 35 minutes. Remove from oven, top with sauce then cheese. Bake until cheese is melted and bubbling, about 5 more minutes. Serve with additional sauce on the side and grated cheese.

Made this recipe April 1st, 2012. Mom and I prepared it the night before and then had it for lunch after meeting. Tasted and smelled great!