This week I shopped only at Aldi and only did 2 days of meals because L had his surgery and grandma and papa were here.
Day 1
Grilled marinated Turkey Tenderloin (Aldi)
Grilled marinated Portabello Mushrooms (Aldi)
(marinade: olive oil, soy sauce, red wine vinegar)
Sweet potatoes and corn on the grill (wrapped in aluminum foil)
Bake and serve baguette (Aldi) on grill (wrapped in aluminum foil)
Watermelon
Day 2
Quesadillas made with leftover turkey (new crowd favorite)
Homemade Guacomole and chips
Smoothies (apple juice, milk, yogurt, frozen strawberries)
Unless the Sprouts sales on meat are fabulous, I'm doing a freezer clean out week next week.
Monday, May 31, 2010
Sunday, May 23, 2010
Sprouts Meal Plan
I LOVE Sprouts! I love their sales. I'm trying a new, more detailed menu plan using their sale items as exclusively as possible. I'm going to try again next week. I think I'm gonna like doing it this way. With a new Aldi's going in on my corner, I'm thinking I may be able to cut Walmart runs down to once a month and only go to Sprouts once a week (and maybe run into Aldi's once a week if totally necessary). I do have quite a bit still in the deep freeze so maybe I can take off a couple weeks and use up the freezer contents if I convert to this plan. Menu plan starts on Wed b/c that's double ad day at Sprouts (the very best day to go). I also spent about an hour in the kitchen after I got home from the store washing veggies and prepping up as much as I could. New recipes are from allrecipes. The Cabbage Roll and Stuffed Bell Pepper recipes are new. See critique at end.
5-19-10
Wed – Grilled Pork Tenderloin (liberally use a pork rub)
Grilled Corn (soak in sink in husk with a little sugar or subsitute, grill in husk)
Grilled Baked Sweet Potatoes
Marinated Broccoli and Tomato Salad
Berries and Cream
Thurs- Cabbage Rolls
Steamed Green Beans
Whole Wheat Rotini with Butter and Feta
Watermelon
Fri – Grilled Bacon Wrapped Chicken Tenders
Grilled “French Fries” (white potatoes slivered, tossed in olive
oil and sea salt, grilled in grill basket
Sauteed Zuchini with Garlic and Parmesan
Ceasar Salad
Sherbet
Sat- Baked Stuffed Bell Peppers
Baked Yellow Squash
Garlic Toast
Frozen grapes
Sun- Chicken and Bacon Quesadillas
Guacomole and chips
Watermelon
Mon- Ceasar Chicken Kabobs
Ceasar Salad
Veggie Tray (baby carrots, grape tomatoes, cucumbers)
Breadsticks
Berries and Cream
Tues – Pork Lettuce Wraps
Veggie StirFry from fridge or Edamame
Rice
Cook's choice dessert
Marinated Broccoli and tomato salad
6 cups broccoli florets, coarsely chopped
1 cup cherry tomatoes, halved
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup thinly sliced red onions
2 Tbsp. PLANTERS Sunflower Kernels (opt.)
1 Tbsp. poppy seed
1/2 cup KRAFT Light Raspberry Vinaigrette Dressing
1 Tbsp. sugar
2 tsp. GREY POUPON Dijon Mustard (opt.)
COMBINE first 6 ingredients in large bowl.
MIX remaining ingredients. Add to broccoli mixture; toss to coat.
REFRIGERATE 4 hours.
Bolognese Stuffed Bell Peppers - we like yellow and red peppers with this!
· 1/2 cup uncooked white rice
· 2 tablespoons olive oil, divided
· 1/8 cup minced carrots
· 1/8 cup celery
· 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
· 1/2 pound ground beef
· 1/4 pound pancetta or lightly smoked bacon, diced
· 1 1/2 cups prepared marinara sauce
· 1/4 cup red wine
· 1/2 teaspoon red pepper flakes
· 1/3 cup heavy cream
· 1/2 cup grated Parmesan cheese, divided
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
note- we tried all three colors. We thought Red and Yellow were a LOT tastier.
Crock Pot Cabbage Rolls
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions
1.Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2.In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3.In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4.Cover, and cook on Low 8 to 9 hours.
note: got too dry in my crock pot. Spooned extra spaghetti sauce (heated) over the top with a sprinkle of parmesan. Won't use this recipe again but will try a baked cabbage roll when lean ground beef and cabbage are on sale again at the same time.
note: If you try the stuffed pepper recipe and buy cream, I need to post my new favorite salmon recipe that would use up the rest of the container.
5-19-10
Wed – Grilled Pork Tenderloin (liberally use a pork rub)
Grilled Corn (soak in sink in husk with a little sugar or subsitute, grill in husk)
Grilled Baked Sweet Potatoes
Marinated Broccoli and Tomato Salad
Berries and Cream
Thurs- Cabbage Rolls
Steamed Green Beans
Whole Wheat Rotini with Butter and Feta
Watermelon
Fri – Grilled Bacon Wrapped Chicken Tenders
Grilled “French Fries” (white potatoes slivered, tossed in olive
oil and sea salt, grilled in grill basket
Sauteed Zuchini with Garlic and Parmesan
Ceasar Salad
Sherbet
Sat- Baked Stuffed Bell Peppers
Baked Yellow Squash
Garlic Toast
Frozen grapes
Sun- Chicken and Bacon Quesadillas
Guacomole and chips
Watermelon
Mon- Ceasar Chicken Kabobs
Ceasar Salad
Veggie Tray (baby carrots, grape tomatoes, cucumbers)
Breadsticks
Berries and Cream
Tues – Pork Lettuce Wraps
Veggie StirFry from fridge or Edamame
Rice
Cook's choice dessert
Marinated Broccoli and tomato salad
6 cups broccoli florets, coarsely chopped
1 cup cherry tomatoes, halved
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup thinly sliced red onions
2 Tbsp. PLANTERS Sunflower Kernels (opt.)
1 Tbsp. poppy seed
1/2 cup KRAFT Light Raspberry Vinaigrette Dressing
1 Tbsp. sugar
2 tsp. GREY POUPON Dijon Mustard (opt.)
COMBINE first 6 ingredients in large bowl.
MIX remaining ingredients. Add to broccoli mixture; toss to coat.
REFRIGERATE 4 hours.
Bolognese Stuffed Bell Peppers - we like yellow and red peppers with this!
· 1/2 cup uncooked white rice
· 2 tablespoons olive oil, divided
· 1/8 cup minced carrots
· 1/8 cup celery
· 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
· 1/2 pound ground beef
· 1/4 pound pancetta or lightly smoked bacon, diced
· 1 1/2 cups prepared marinara sauce
· 1/4 cup red wine
· 1/2 teaspoon red pepper flakes
· 1/3 cup heavy cream
· 1/2 cup grated Parmesan cheese, divided
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
note- we tried all three colors. We thought Red and Yellow were a LOT tastier.
Crock Pot Cabbage Rolls
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions
1.Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2.In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3.In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4.Cover, and cook on Low 8 to 9 hours.
note: got too dry in my crock pot. Spooned extra spaghetti sauce (heated) over the top with a sprinkle of parmesan. Won't use this recipe again but will try a baked cabbage roll when lean ground beef and cabbage are on sale again at the same time.
note: If you try the stuffed pepper recipe and buy cream, I need to post my new favorite salmon recipe that would use up the rest of the container.
a few of my favorite things!
One of my favorite things in the kitchen is the "undercover leftover meal". I know it's a left over but no one else does.
Two of my favoites:
Recipe 1 - Bacon Wrapped Chicken Tenders
1 - 1 1/2 pounds chicken tenders
Italian dressing
3/4 lb. bacon (regular or turkey bacon)
Marinate chicken tenders in dressing overnight. Drain, wrap, with bacon, either grill or put in zip-loc to freeze.
If using turkey bacon, you'll have to use grill basket or toothpicks to keep the bacon around the chicken (or just rewrap as it comes undone).
Recipe 2 - Chicken and Bacon Quesadillas (can be made with any leftover chicken, steak or pork - I like the bacon)
snip chicken and bacon with scissors, scatter on tortilla, top with cheddar cheese or Co-Jack blend. Cook in skillet (like grilled cheese) or quesadilla maker/sandwich maker.
Mmm!
Another...
Recipe 1
Hoisin Marinated Pork Chops
1/4 c hoisin sauce (like an asian ketchup - found it at walmart - asian food aisle)
2 T rice vinegar
2 T soy sauce
2 T honey
1 t bottled garlic
1/2 t ground ginger (opt.)
4-8 pork loin chops
Whisk together, reserve 1/3 c. for later, and pour over chops. Refrigerate no more than 30 mins, turning once. Preheat grill to med-hi. Grill covered, 7-8 mins on each side, basting with reserved marinade during last 5 mins.
Recipe 2
Pork Lettuce Wraps (good with any leftover chicken or pork or steak, esp. good with this flavor)
2-3 leftover loin chops
2 t vegetable or olive oil
1 T bottled minced ginger (opt. - for me ginger is always optional)
2 T rice wine vinegar
2 T teriyaki sauce
2 T soy sauce
2 T honey
1 T chili-garlic sauce (or just garlic)
1 t cornstarch
2 c shredded (or chopped tiny) carrots
1/2 c dry-roasted peanuts, chopped
3 green onions, chopped
one head iceberg lettuce, cut in half, separated into leaves (Romaine can also be used)
Cut pork into 1/2 in pieces. Heat oil in a large skillet over med-hi heat. Add pork and ginger (or garlic if not using sauce) - saute 2 minutes. Whisk together vinegar, sauces, and cornstarch. Add this, carrots, green onions to pork. Cook 3 mins or until mixture thickens slightly, stirring often. Stir in peanuts. Spoon mixture into lettuce leaves. Serve with peanut sauce and/or additional soy sauce if desired.
Two of my favoites:
Recipe 1 - Bacon Wrapped Chicken Tenders
1 - 1 1/2 pounds chicken tenders
Italian dressing
3/4 lb. bacon (regular or turkey bacon)
Marinate chicken tenders in dressing overnight. Drain, wrap, with bacon, either grill or put in zip-loc to freeze.
If using turkey bacon, you'll have to use grill basket or toothpicks to keep the bacon around the chicken (or just rewrap as it comes undone).
Recipe 2 - Chicken and Bacon Quesadillas (can be made with any leftover chicken, steak or pork - I like the bacon)
snip chicken and bacon with scissors, scatter on tortilla, top with cheddar cheese or Co-Jack blend. Cook in skillet (like grilled cheese) or quesadilla maker/sandwich maker.
Mmm!
Another...
Recipe 1
Hoisin Marinated Pork Chops
1/4 c hoisin sauce (like an asian ketchup - found it at walmart - asian food aisle)
2 T rice vinegar
2 T soy sauce
2 T honey
1 t bottled garlic
1/2 t ground ginger (opt.)
4-8 pork loin chops
Whisk together, reserve 1/3 c. for later, and pour over chops. Refrigerate no more than 30 mins, turning once. Preheat grill to med-hi. Grill covered, 7-8 mins on each side, basting with reserved marinade during last 5 mins.
Recipe 2
Pork Lettuce Wraps (good with any leftover chicken or pork or steak, esp. good with this flavor)
2-3 leftover loin chops
2 t vegetable or olive oil
1 T bottled minced ginger (opt. - for me ginger is always optional)
2 T rice wine vinegar
2 T teriyaki sauce
2 T soy sauce
2 T honey
1 T chili-garlic sauce (or just garlic)
1 t cornstarch
2 c shredded (or chopped tiny) carrots
1/2 c dry-roasted peanuts, chopped
3 green onions, chopped
one head iceberg lettuce, cut in half, separated into leaves (Romaine can also be used)
Cut pork into 1/2 in pieces. Heat oil in a large skillet over med-hi heat. Add pork and ginger (or garlic if not using sauce) - saute 2 minutes. Whisk together vinegar, sauces, and cornstarch. Add this, carrots, green onions to pork. Cook 3 mins or until mixture thickens slightly, stirring often. Stir in peanuts. Spoon mixture into lettuce leaves. Serve with peanut sauce and/or additional soy sauce if desired.
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