Sunday: Pork chops and Sweet Potatoes, carrots
Monday:Kung Pao Shrimp Stir Fry, Rice, Egg Rolls
Tuesday: Scott's Choice Birthday Dinner. Out?
Wednesday: Scott cooks. Buffalo Chicken Sandwiches, potato wedges, salad
Thursday: Scott cooks. Spaghetti, breadsticks, salad
Friday: Scott's gone. Taco Mac and Cheese (Freeze extra meat for next week!)
Saturday: Breakfast for Dinner (this actually became Saffron Risotto- see next week for the link!)
A Little Sunshine on My Plate.
Sunday, November 28, 2010
Sunday, November 21, 2010
Menu Plan Monday
Sunday: Pork Chops, sweet potatoes, green beans, rolls
Monday: Lasagna Bowls, breadsticks, salad ( I have the red sauce already made in the freezer so this should be super easy!)
Tuesday: Lemon-Garlic-Rosemary Chicken Thighs with roasted potatoes and carrots
Wednesday: Scott cooks. Ham and cheesy potatoes, green beans
Thursday: 2 Turkey Day Celebrations: I have no idea what I am bringing!
Friday: Scott's request. Hangover hotdish (a variation of tator tot hotdish and one of those "mother-in-law recipes" that I had to learn how to make for Scott when we first got married. A layer of ground beef/cream of mushroom, then a layer of creamed corn, then a layer of mashed potatoes)
Saturday: Ham and bean soup, rolls
Monday: Lasagna Bowls, breadsticks, salad ( I have the red sauce already made in the freezer so this should be super easy!)
Tuesday: Lemon-Garlic-Rosemary Chicken Thighs with roasted potatoes and carrots
Wednesday: Scott cooks. Ham and cheesy potatoes, green beans
Thursday: 2 Turkey Day Celebrations: I have no idea what I am bringing!
Friday: Scott's request. Hangover hotdish (a variation of tator tot hotdish and one of those "mother-in-law recipes" that I had to learn how to make for Scott when we first got married. A layer of ground beef/cream of mushroom, then a layer of creamed corn, then a layer of mashed potatoes)
Saturday: Ham and bean soup, rolls
Sunday, November 14, 2010
Menu Plan Monday and a yummy pork "salad" recipe!
I am making progress on clearing out my freezer- now where are those turkey deals???
Sunday: Beef Stew and bread
Monday: Scott's out with friends. Homemade Pizza Night (using the other half of dough from last week's Buffalo Chicken Pizza), Salad
Tuesday: Loaded Potatoes and Chicken Skillet, Pineapple (though I am using boneless chicken thighs because that's what I have in the freezer!)
Wednesday:Scott Cooks. Salmon, Rice, Green Beans
Thursday: Scott Cooks. Spaghetti using homemade sauce from the freezer, Garlic bread, Salad
Friday: Happy Pork Tenderloin, Sweet Potato and Spinach "Salad" (though I will be using pork chops, because that is also what I have in the freezer!) *see below for my recipe.
Saturday: No work for me! Cookie Baking Party at my friend Sara's house! My Secret Recipe Chili in the crock pot for Scott and the boys!
Happy Pork Tenderloin, Sweet Potato and Spinach "Salad"
Sorry- I rarely cook with measurements- so add to taste!
Ingredients needed: oranges, spinach, sweet potatoes, red onion, pork tenderloin, stone ground mustard, olive oil, honey,non-stick spray, rice wine vinegar, soy sauce, garlic cloves, fresh/dried basil, fresh rosemary
Marinade: Orange Juice, Orange zest, Stone ground Mustard, Soy sauce, Honey, 4 Garlic cloves- minced, pepper, fresh/dried basil. Mix and add pork. Marinate for 8 hours.
Heat oven to 350. Spray roasting rack with nonstick spray. Place pork on rack in shallow roasting pan with a little water in the bottom and sprinkle with a little salt. Bake for approximately 45 minutes to 1 hour or until pork reaches 160 degrees.
Sweet Potatoes and Red Onion: Combine fresh chopped Rosemary, olive oil, 3 crushed garlic cloves, peeled and chunked sweet potatoes, and sliced red onion. Toss on a foil lined jelly roll pan that has been sprayed with nonstick spray. Roast for about 40 minutes with the pork. Be sure to stir 1-2 times to avoid burning the potatoes.
Dressing: Orange Juice, orange zest, stone ground mustard, olive oil, rice wine vinegar, honey, salt, and pepper/ Whisk or shake to combine.
Assemble: Place 1/2 bag of baby spinach (more if your family will eat it) on serving platter. Put the warm sweet potatoes and onions on top of the spinach, add dressing and toss slightly to coat (be careful or the sweet potatoes may break apart!). The warm sweet potatoes will slightly wilt the spinach and absorb the orange flavor of the dressing. Serve with the sliced pork.
BE SURE TO MAKE EXTRA SWEET POTATOES, ONIONS, AND DRESSING AND SET ASIDE BEFORE ADDING TO SPINACH. WARM SLIGHTLY THE NEXT DAY AND ENJOY A FRESH SALAD AGAIN FOR LUNCH THE NEXT DAY- TRUST ME- IT'S THAT YUMMY!
Sunday: Beef Stew and bread
Monday: Scott's out with friends. Homemade Pizza Night (using the other half of dough from last week's Buffalo Chicken Pizza), Salad
Tuesday: Loaded Potatoes and Chicken Skillet, Pineapple (though I am using boneless chicken thighs because that's what I have in the freezer!)
Wednesday:Scott Cooks. Salmon, Rice, Green Beans
Thursday: Scott Cooks. Spaghetti using homemade sauce from the freezer, Garlic bread, Salad
Friday: Happy Pork Tenderloin, Sweet Potato and Spinach "Salad" (though I will be using pork chops, because that is also what I have in the freezer!) *see below for my recipe.
Saturday: No work for me! Cookie Baking Party at my friend Sara's house! My Secret Recipe Chili in the crock pot for Scott and the boys!
Happy Pork Tenderloin, Sweet Potato and Spinach "Salad"
Sorry- I rarely cook with measurements- so add to taste!
Ingredients needed: oranges, spinach, sweet potatoes, red onion, pork tenderloin, stone ground mustard, olive oil, honey,non-stick spray, rice wine vinegar, soy sauce, garlic cloves, fresh/dried basil, fresh rosemary
Marinade: Orange Juice, Orange zest, Stone ground Mustard, Soy sauce, Honey, 4 Garlic cloves- minced, pepper, fresh/dried basil. Mix and add pork. Marinate for 8 hours.
Heat oven to 350. Spray roasting rack with nonstick spray. Place pork on rack in shallow roasting pan with a little water in the bottom and sprinkle with a little salt. Bake for approximately 45 minutes to 1 hour or until pork reaches 160 degrees.
Sweet Potatoes and Red Onion: Combine fresh chopped Rosemary, olive oil, 3 crushed garlic cloves, peeled and chunked sweet potatoes, and sliced red onion. Toss on a foil lined jelly roll pan that has been sprayed with nonstick spray. Roast for about 40 minutes with the pork. Be sure to stir 1-2 times to avoid burning the potatoes.
Dressing: Orange Juice, orange zest, stone ground mustard, olive oil, rice wine vinegar, honey, salt, and pepper/ Whisk or shake to combine.
Assemble: Place 1/2 bag of baby spinach (more if your family will eat it) on serving platter. Put the warm sweet potatoes and onions on top of the spinach, add dressing and toss slightly to coat (be careful or the sweet potatoes may break apart!). The warm sweet potatoes will slightly wilt the spinach and absorb the orange flavor of the dressing. Serve with the sliced pork.
BE SURE TO MAKE EXTRA SWEET POTATOES, ONIONS, AND DRESSING AND SET ASIDE BEFORE ADDING TO SPINACH. WARM SLIGHTLY THE NEXT DAY AND ENJOY A FRESH SALAD AGAIN FOR LUNCH THE NEXT DAY- TRUST ME- IT'S THAT YUMMY!
Sunday, November 7, 2010
Menu Plan Monday
I'm trying to clean out the freezer this week- I need to make room for those turkey deals so I can stock up!
Sunday: Out: Celebrating my mom and sister's birthdays
Monday: Seafood Scampi & Pasta, Garlic breadsticks, salad
Tuesday: Pork Chops, Baked potatoes, green beans (I'm definitely thinking extra potatoes for my work lunches on Wednesday and Thursday!) I'm taking advantage of the warm oven to cook the chicken for Wed and Fri dinners too!
Wednesday: Scott cooks. Buffalo chicken pizza, salad
Thursday: Scott cooks. Kid's Choice, Crescent Dogs, Oven Baked potato wedges, Carrots
Friday: Chicken Pot Pie with Rosemary Crust. (The rosemary makes it extra fancy don't ya think?) See the comments for my "recipe"!
Saturday: Thai-style Halibut with Coconut-Curry Broth, (spiced up, of course, and no spinach as Scott only likes spinach in salads) rice, broccoli (I actually changed it to this recipe and baked it in the oven- I ran out of time to cook the rice so went with a pasta instead!)
Sunday: Out: Celebrating my mom and sister's birthdays
Monday: Seafood Scampi & Pasta, Garlic breadsticks, salad
Tuesday: Pork Chops, Baked potatoes, green beans (I'm definitely thinking extra potatoes for my work lunches on Wednesday and Thursday!) I'm taking advantage of the warm oven to cook the chicken for Wed and Fri dinners too!
Wednesday: Scott cooks. Buffalo chicken pizza, salad
Thursday: Scott cooks. Kid's Choice, Crescent Dogs, Oven Baked potato wedges, Carrots
Friday: Chicken Pot Pie with Rosemary Crust. (The rosemary makes it extra fancy don't ya think?) See the comments for my "recipe"!
Saturday: Thai-style Halibut with Coconut-Curry Broth, (spiced up, of course, and no spinach as Scott only likes spinach in salads) rice, broccoli (I actually changed it to this recipe and baked it in the oven- I ran out of time to cook the rice so went with a pasta instead!)
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