Day 65

What's on the menu:

Black bean soup
Quesadias

Black bean soup

1 lb. dried black beans
2 smoked ham hocks (I used only one)
2 TB white vinegar
3 garlic cloves, minced
4 cups water
6 cups beef broth
4 cups chopped onions

Clean and soak beans. In a large saucepot, combine broth, ham hocks and 4 cups of water. Heat to boiling. Reduce heat to low, cover and simmer 1-1/2 hours . Add drained beans, onion and garlic to saucepot. Return to boiling. Reduce heat, cover and simmer 3 hours. Remove ham hocks and cut off meat, discard bones and skin. Remove 3 cups of beans and puree in blender or food processor. Return puree to saucepot and stir to blend. Add vinegar and ham.

Quesadias

Flour tortillas
Kraft four cheese (cheese in a bag)

On a hot griddle place tortilla, sprinkle cheese mixture all around, top with another tortilla. Heat and brown one side and then flip and brown the other side. Slice in quarters with a pizza cutter.

Day 64

What's on the menu:

Barbecue chicken
Baked beans
Garlic Italian bread

Barbecue chicken

I take one fresh whole chicken and cut into half right down the middle of chicken. I place into a microwave dish and cook 15 minutes on each side. This cuts the cooking time on grill in half and cooks the chicken at the bone.

Place on grill and cook until done and brown to your liking. About 30 minutes before done start dipping into barbecue sauce ( John Boy and Billy) and continue dipping whenever you turn chicken over. I can only find this sauce at Food Lion and Bass Pro.

Baked beans

Empty 1 large can of Bush's Baked Beans in baking pan. Add 1/2 cup brown sugar, 1 medium chopped onion, 1/4 cup real bacon bits, salt and pepper to taste and stir together. Bake at 375 degrees about 45 minutes or until done.

Garlic Italian bread

Spread bread with butter at room temperature and sprinkle with McCormick California style garlic salt. Place on sheet pan and broil on low until light brown all over.