My 100th post! (Oh and a meal plan!)

WOW!!!! I never thought I could do it! And I only have you guys to thank! Your support and kind words are what keeps me going (well than and the need to eat....). I promise I'll try to make my next 100 posts just as exciting!

This week we have some delicious recipies.  I don't know if you have ever cooked pork tenderloin but it is SUPER simple and my kids (Picky Polly's that they are) actually like it.  The Squash soup in pumpkin bows, is a actually a food network recipe that I have been dying to try.  A friend (Thanks Robbi!) passed along their last issue and I was in heaven.  It looks a little more complicated that some of the other recipes so I will post a step by step for you all after I am done.  I am super excited to try another Pioneer Woman recipe, she always has great food and the baked potato soup was originally forwarded to me from another friend (Thanks Nicki!) with rave reviews!

So my friends, from the bottom of my heart THANK YOU for following me through my 100 posts and ENJOY!!!!

Monday -Pork Tenderloin with Mushroom Pan Sauce

Ingredients

1 lb pork tenderloin
1/4 tsp each salt and pepper
2 tbsp vegetable_oil
2 large shallots, finely chopped (or 1 small onion, chopped)
8 oz cremini mushrooms, sliced
1/4 tsp dried thyme
Pinch each salt and pepper
1/4 cup white wine or sodium-reduced chicken broth
1 cup sodium-reduced chicken broth
1 tbsp each butter, softened, and all-purpose_flour
3 tbsp chopped fresh parsley

Preparation

Sprinkle pork with salt and pepper. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork all over. Transfer to foil-lined baking sheet; roast in 400°F (200°C) oven until juices run clear when pork is pierced, about 18 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, in same skillet, heat remaining oil over medium-high heat; saut?hallots until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil mushrooms are golden, about 6 minutes.
Add wine; cook until evaporated, stirring and scraping up any brown bits. Add broth; cook for 5 minutes.
Mix butter with flour and add to sauce along with parsley; simmer, stirring, until thickened. Stir any juices from pork into sauce. Serve with pork.

Tuesday -Squash Soup in Pumpkin Bowls (Courtesy of the Food Network magazine)

Ingredients
For the Bowls:
4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
2 teaspoons sugar
Kosher salt
For the Soup:
3 tablespoons unsalted butter
1/2 small onion, chopped
Kosher salt
2 sprigs thyme
1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
1 teaspoon sugar
3 tablespoons
heavy cream (optional)
Freshly ground pepper
For the Toppings:
Pepitas (hulled green pumpkin seeds)
Sourdough and/or pumpernickel croutons
Paprika, chili powder or Spanish pimenton
Crisp prosciutto, serrano ham or bacon
Fried onions
Fried sage or parsley leaves

Directions
Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

Wednesday -Parmesean chicken fingers and oven fries

Ingredients
4 boneless skinless chicken breasts (***make a few extra for tomorrows meal!***)
2 eggs
1 cup finely grated Parmigiano-Reggiano or Parmesan cheese
1 cup panko (Japanese bread crumbs) or fresh bread crumbs
4 tsp chopped fresh oregano (or 2 tsp dried)
1 tsp salt
1/2 tsp each pepper and paprika
1/4 cup butter, melted

Directions
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.

One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes.
Oven fries :

As many potatoes as people
cut like fries
place foil on a baking sheet
toss potatoes in a bowl with olive oil, and seasoning salt
spread potatoes on baking sheet
cook at 350 for 40 mins or until done

Thursday -leftovers for clubhouse wraps
Ingredients
lefiover chicken strips
lettuce
tomato
bacon bits
mayo ( I roast some garlic and make raosted garlice mayo mmmmmm)
tortilla shells
shredded cheese

Take leftover chicken fingers and warm in a frying pan on the stove. 
When done, take a trtilla shell, spread mayo, layer chicken, lettuce, tomato, bacon bits, and shredded cheese.  Wrap it up and ENJOY!

Friday - The Pioneer Woman's "Favorite Meatloaf"
 ****text copied from The PW's website****
Ingredients

Meatloaf:

1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
¼ teaspoons Seasoned Salt
¾ teaspoons Salt
Freshly Ground Black Pepper
⅓ cups Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon

Sauce:
1-½ cup Ketchup
⅓ cups Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preparation Instructions
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Saturday - Baked Potato Soup

Ingredients
2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream

Directions1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper. 2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.


Sunday- Chicken Wings, veggies and ricotta dip

Ricotta dip
1 container ricotta cheese
lemon juice
salt
pepper