Lemon-Coated Fillets

1/4 cup butter
2 teaspoons lemon juice
4 small orange-roughy or other firm-fleshed fish (about 1.5 lbs)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup Italian-seasoned breadcrumbs
Paprika

Place butter in a 1-cup glass measuring cup; microwave at HIGH 30 seconds or until melted. Stir in lemon juice.

Sprinkle fillets with salt and pepper. Brush both sides with butter mixture, and dredge in breadcrumbs. Arrange fish in an 11X7X1.5-inch baking dish. Sprinklek with paprika. Cover with wax paper. Microwave at HIGH for 5 minutes or until fish flakes easily when tested with a fork. Serves 4.

I served with long grain wild rice and a salad.

Barbequed Pulled Pork Sandwiches

Wow, I've obviously cooked since the last time I posted, however, I really got out of the habit of meal planning for the week. Then, some weeks I did it and then just didn't get around to posting it here. So, I'll just include what's for dinner tonight.

Barbecued Pulled Pork Sandwiches, Baked Beans, and Herb Garlic Potato & Vegetable Blend (from Schwans)

1 pork shoulder roast (about 2.5 lbs)
1 bottle (14 oz) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls.

* Place roast in crock pot. Cover; cook on low 10-12 hrs or on high for 5-6. Remove roast from crock pot; discard cooking liquid. Shred pork with 2 forks. Return roast to crock pot and add the barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on high 1 hr or on low 2 hrs. Serve shredded pork on hamburger buns or hard rolls.