Meal Plan

[vespachica]

Saturday
Beef Stroganoff
Pasta
Salad

Sunday
Pork Tenderloin
Brown Rice (perhaps with golden raisins and vinaigrette)
Roasted Sweet Potatoes
Salad

Monday
Chicken
Normandy Vegetables
Rice (probably from a mix*)

Tuesday
Pork Chops (hopefully breaded with panko!)
Green Beans
Brown Rice
Salad

Wednesday
Beef Rice-a-Roni* with Ground Beef
Peas

Thursday
Italian Green Bean Chicken
Pasta
Salad

Friday
Turkey Cutlets
Sweet Potatoes
Normandy Vegetables





Pork Tenderloin

INGREDIENTS

* 3/4 cup red wine vinegar or cider vinegar
* 1/4 cup butter or margarine, cubed
* 2 tablespoons Worcestershire sauce
* 2 teaspoons seasoned salt
* 1 1/2 teaspoons dried parsley flakes
* 1 1/2 teaspoons dried oregano
* 1 teaspoon garlic powder
* 1/4 teaspoon pepper
* 2 boneless pork tenderloin

DIRECTIONS

1. In a saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted. Grill pork tenderloins, covered, over medium heat for 18-20 minutes or until a meat thermometer reads 160 degrees F, basting with herb sauce and turning occasionally. Let stand for 5 minutes before cutting.

(375 for 30-40 minutes - 160 degrees internally)



Savory Brown Rice and Raisins

Ingredients

1 cup brown rice
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup Sun-Maid Natural Raisins
1/4 cup Sun-Maid Golden Raisins
1/4 cup sliced green onion
salt

Directions:

COOK rice according to package directions (omitting oil and salt).
HEAT olive oil in medium saucepan or skillet over medium-high heat.
ADD onion and celery and cook stirring occasionally until onion is golden brown, about 5 minutes.
STIR in raisins and green onion.
REDUCE heat to low.
COVER and cook 5 minutes or until raisins are plump.
STIR in cooked rice.
SEASON with salt to taste.

Makes 5 servings.

Nutrients per Serving (3/4 cup): Calories 280; Protein 5g; Fat 5g (Sat. Fat 0.5g); Carbohydrate 54g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 25mg

Daily Values: Dietary Fiber 14% Potassium 10%



Roasted Sweet Potatoes with Honey Butter

Prep Time: 15 min
Cook Time: 30 min
Level: Easy
Serves: 4 servings

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 45 to 50 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.




Italian Green Bean Chicken
Yields: 6 servings

INGREDIENTS:
2 tablespoons olive oil
3 cloves garlic, chopped
1 pound skinless, boneless chicken breast halves - cubed
2 (14.5 ounce) cans diced tomatoes
2 tablespoons minced fresh basil
1 pound fresh green beans rinsed, trimmed and steamed

DIRECTIONS:
1. Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink.
2. Stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5 minutes. Finally, stir in steamed beans and serve.




Quick Skillet Dinner

Ingredients
1-1/2 pounds ground beef
2 (6.8-ounce) packages RICE-A-RONI® Beef Flavor
4 cups water



Preparation Steps

1. In large skillet, over medium-high heat, brown ground beef. Remove from skillet; set aside, reserving drippings.
2. In same skillet, saute rice-vermicelli mix in reserved drippings until vermicelli is golden brown.
3. Add water, beef and Special Seasonings; stir. Bring to a boil. Cover, reduce heat to low. Simmer 15 to 20 minutes or until liquid is absorbed and rice is tender.



Turkey Breast Diane

Non-stick cooking spray
1 Pound TURKEY BREAST CUTLETS, pounded to an even thickness
2 Teaspoons lemon pepper seasonings
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon Worcestershire sauce
1 Teaspoon Dijon mustard
1 Teaspoon fresh parsley, chopped
Lemon wedges for garnish


1. Coat a large skillet with cooking spray and heat pan over medium heat for 30 seconds.
2. Sprinkle both sides of turkey cutlets with lemon pepper. Place turkey in hot skillet and saute for 3 to 5 minutes on each side until browned and no longer pink in the center.
3. Combine remaining ingredients in a small mixing bowl, mixing well. Add to pan and cook until heated through.
4. Garnish with lemon wedges and parsley.



*I am going to try not to buy any more rice mixes (Rice-a-Roni, etc.) but I need to use up what I have. It'd be silly to get rid of food that can be fed to my family.

Comments

[cmariewt.livejournal.com]

I try to not buy those box mixes either. Mostly because I will just cook a box and eat it by myself through out the day. Hello salt and calories!! Though I sometimes wish I had something like that on hand. It can be a pain in the ass to whip it all up from scratch. I have every kind of side makings you can imagine in my pantry. The other night it was risotto, last night it was polenta. The kid wants to try cous cous after seeing it in the cabinet so I will make that with tomorrow's dinner. He is FINALLY starting to branch out with what he will eat. I hope when ihave a kid it's an adventurous eater like Baxter.

Sorry to go on and on. I got wordy there!