Sunday, October 24, 2010

The first one in a while :)

I have missed this. Sunday mornings, coffee in hand planning my meals for the week. I think I need to make changes to my site, like adding pictures and shopping lists, but they will come I promise. In the meantime, share your plans with me! And until next week...Happy Planning!

Monday - Honey Glazed Pork Tenderloin
2 tablespoons liquid honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon grated ginger, root
1 tablespoon vegetable oil
1 tablespoon rice vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 pork, tenderloins

DirectionsIn bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning occasionally.)
Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days. Thinly slice remaining 2 tenderloins.

Tuesday - Taco Soup in the Crockpot
1pound (500 g) hamburger
1 package taco seasoning
1 package dry ranch dressing
1 14 oz cans of kidney beans
1 14oz can brown beans
1 can Niblet corn or frozen corn
1 14 oz can tomato sauce
1 28 oz can diced tomatoes
1 14 oz can water
1 bag cheese flavored nacho chips

DirectionsBrown ground beef in on stove, add taco seasoning and water. Drain and add to crockpot. Add remaining ingredients. Simmer on high for 3 - 4 hours or low for longer. Serve topped with cheddar cheese and crushed cheese taco chips.

Wednesday - Leftover soup
Thursday - Tortellini with Roasted Cauliflower and Tomatoes4 cups small (1 inch/2.5 cm) cauliflower florets (1/2 head)
2 cups grape or cherry tomatoes
4 cloves garlic, peeled
1 tablespoon butter, melted
350 grams fresh or frozen tortellini
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme or basil
Salt and pepper
2 cups milk
1/4 cup freshly grated Canadian Parmesan cheese

DirectionsPreheat oven to 450°F (230°C).
On a rimmed baking sheet, toss cauliflower florets, tomatoes and garlic with butter; spread out evenly, placing garlic pieces to one side of the sheet. Roast for about 20 min, stirring twice (without mixing in garlic), until cauliflower and garlic are browned and tender and tomatoes have burst open.
Meanwhile, in large pot of boiling water, cook tortellini according to package directions; drain and set aside.
Whisk flour, thyme and 1/4 tsp (1 mL) each, salt and pepper into Milk. Pour into pasta pot and bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 3 min or until thick. Remove from heat. Mash garlic and stir into sauce then stir in remaining roasted vegetables. Season to taste with salt and pepper.
Divide tortellini among serving bowls and spoon vegetables and sauce over top. Sprinkle with Parmesan cheese.

Friday - Out for a Friends Birthday!

Saturday - Balsamic Chicken and Mushrooms
4 servings
15 min 5 min prep
2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced (or more!)
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
2 cups small mushrooms, halved,or quartered if using larger mushrooms
1/3 cup chicken broth or white wine
1/4 teaspoon dried thyme leaves, crumbled

In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.

Sunday - Shredded BBQ pork sandwiches in the crock pot!