I'm Your Private Chef,

  Pork Chops were $1/ per pound in Ontario this week.  So a pile of them, I did purchase.  Bakes off 6 of them for supper with some Cajun spices and bbq sauce.  Honey glazed tri-colour carrots in a nickel cut with honey glaze and Cajun spice.  Stuffed tomatoes with ground pork/beef.  Chopped fresh basil and crushed garlic went into this recipe.  Leftover ground meats became small meatballs.  Nickel cut zuchinni was also a part of tonights menu.  Everybody loved it.  Bon Appetite.