Sunday, March 14, 2010

Food is good.

And so is this weeks meal plan! I am really looking forward to trying the Buttermilk chicken recipe sent to me by a good friend (and brilliant hairdresser!)

We have company arriving Friday, so I am not sure how the end of this week will carry out, but hopefully we will round it up with some yummy pork tenderloin! Feel free to let me know how you cook it, I need some ideas!

Take care,
Photobucket


Monday - Buttermilk Chicken, rice and carrots

Buttermilk Chicken:

Chicken Drumstick, or Thighs, (kids love the drums)
Buttermilk, enough to  have chicken swimming
5 whole garlic cloves ..squashed
Cumin..1 tbsp
1/4 cup maple syrup
salt
pepper
1 large zip lock bag

Put chicken in the ziploc bag.  In a separate bowl, mix all ingredients,
pour mixture into bag, mush and squish until all covered....leave in fridge to have chicken embrace all flavours.
Sometimes I will leave it overnite for more tender chicken

Pan fry chicken, until lightly cooked, then put into a hot oven, 350..until done
The ingredients themselves, can change in amounts depending on if you like more garlic, more cumin, ect..
 
Tuesday – Lettuce Wraps
Ingredients
16 butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Wed – Greek Pitas
2 chicken breasts
1 cucumber
2 tomatoes
1 red onion
olives (if desired)
1 cup crumbled feta
4 -6 pita pockets

Dice chicken and cook in a skillet over medium heat.  Season with "greek seasoning"  When done toss in a bowl with diced cucumbers, tomatoes, olives (if desired), red onion, and feta.  Stuff pita pockets!


Thu- Chicken w/ bruschetta and feta, couscous

Heat oven to 400, place chicken in a shallow baking dish, sprinkle with bruschetta and feta cheese.  Bake 25 mins or until juices run clear. 

Fri – Out!

Sat- Turkey Tacos
Ingredients
1 lb lean ground turkey
2 cloves garlic, minced
1tbsp chili powder
2 tsp dried oregano
1/2tsp each salt and pepper
4 green onions, chopped
¼ cup sweet chili sauce
1cup shredded lettuce
2small plum tomatoes, chopped
1cup shredded Cheddar cheese
1/2cup light sour cream
1small avocados, peeled, pitted and chopped

Directions:
In large nonstick skillet, sauté turkey over medium-high heat, breaking up with fork, until no longer pink, about 4 minutes. Drain off fat.
Add garlic, chili powder, oregano, salt and pepper; sauté over medium heat to blend flavours and evaporate liquid, about 6 minutes. Stir in green onions and chili sauce. Scrape into serving bowl.
Meanwhile, heat taco shells in microwave oven at medium (50% power) for 30 seconds.
Serve meat mixture and bowls of lettuce, tomatoes, cheese, sour cream and avocado for everyone to spoon into taco shells.


Sun – Pork Tenderloin - not sure yet how I will prepare it, but I will keep you posted!

2 comments:

Gina said...

The last time I did pork tenderloin it went this way: Rub it all over with salt and lemon pepper and lay in baking dish. Tuck a few cloves garlic and a couple sprigs fresh rosemary under it. Mix a little red wine and worchestershire up (1/4 cup total) and gently pat over the meat. roast for 25 min at 400 or so - check with meat thermo. It was delish.

MealPlanningMama said...

This sounds delish Gina!!! Thanks!