I was going to take a break from posting menus but the Sprouts meat sale was too good not to share a menu plan this week. The meat is all from this week's sale circular - good through next Wed.
W - Pork Tenderloin
Brown Rice (make a ton - reserve 3 c. for tomorrow)
Yellow Squash (steamed)
Sliced tomatoes and Cucumbers (peeled) - drizzled with olive oil and sprinkled with ground herb mix (Aldi)
Blackberries/Blueberries with whipped cream
Th- Teriyaki Chicken Chunks
Healthier Fried Rice
Apple slices with caramel dip
F - Green Chili Enchiladas with the ground chicken
Homemade Guacomole with Tortillas
Pineapple (Aldi last week)
Sa - Tortellini Soup
Sprouts Vanilla wafers (add a little bit of leftover frosting - yum!)
Carrots (baby carrots - stocked up last week - aldi)
"Berries and Cream"
M- Bacon Wrapped Chicken Tenders
Baked Sweet Potatoes with butter and cinnamon
Clean out the Crisper Salad
T- Buffet night (clean out the fridge special)
or Stew (if enough roast is left from Sun)
Veggies with dip (love Hidden Valley Ranch mixed in plain yogurt)
Brownies (only if you eat well - leftovers go better around here with a "new dessert")
snacks - Grapefruit
plain cheerios mixed with craisins and/or almonds (yum!)
lots of good apples and oranges/tangerines
also stocked the freezer - got 2 lbs of sausage (more soup and/or our favorite pasta sauce)
2 lbs of chicken tenders (prep ahead as parmesan chicken strips and more bacon wrapped chicken tenders)
2 lbs of chicken thighs (last week's sale) for Brown Sugar chicken
(6 other entrees)
1/4 cup olive oil
1/4 cup soy sauce
1 clove garlic, minced
3 tablespoons dijon honey mustard
salt and pepper to taste
1 (2 pound) boneless pork loin roast
1.Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large sealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
2.Preheat an oven to 350 degrees F (175 degrees C).
3.Transfer the pork loin to a baking dish; pour marinade over the pork.
4.Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). (from allrecipes - I THINK this is the one I've done before and loved - seems hard to mess up)
Teriyaki Chicken Chunks - chop chicken and marinate overnight in bottled marinade (I used Aldis) - Then can boil, broil, or grill (out or Foreman grill).
Healthier Fried Rice - In lg. skillet, heat 1-2 T. olive oil. Add 3 c. brown rice, handful of green peas, and handful of baby carrots, steamed then chopped. Cook on med-hi/hi about 5 minutes (stirring to keep from sticking - the "brown bits are great in the rice", then scoot over to the other side of skillet and scramble two eggs. When scrambled, mix into rice and add about 2 T. low sodium soy sauce.
Green Chili Enchiladas
1 1/2 pounds ground beef (I'm trying with ground chicken)
1 1/4 cups chopped onion
1 tablespoon chili powder
salt and pepper, to taste
white corn tortillas (original recipe calls for flour ones), 8-12
3 cups Monterey jack cheese, grated
1 can cream of chicken soup, 10 3/4 oz.
4 ounces green chilies
Brown ground beef and saute onions. Combine with chili powder, salt and pepper. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13 x 9 x 2 inch baking dish treated with nonstick spray. When tortilas are completed, combine soup, sour cream and green chilies to make a sauce; pour over tortillas. Bake uncoverec in a preheated 375 oven for 20-25 minutes. The last 10 minutes sprinkle cheese on top.
1 lb. Italian sausage (I'm trying the chicken italian sausage this time)
1 small chopped onion
3 c. water
½ tsp. dried basil leaves
½ tsp. dried oregano
2 carrots, sliced
1 medium zucchini, sliced
2 cans tomato soup
8 oz. uncooked, filled tortellini (I usually get the three cheese)
Cook and stir sausage and onion until sausage is light brown. Drain. Stir in remaining ingredients. Heat to boiling and reduce heat. Cover and simmer until vegetables and tortellini are tender (about 20 minutes). Serve with Parmesan cheese if desired.
Roast - place roast in Crock Pot. Add potatoes, peeled and chopped around side and baby carrots on top, then sprinkle onion soup mix on top, then cover potatoes with water. Cook on low all day.
For "leftover stew" - cool the crockpot and refrigerate. Skim the fat off the top (and big chunks you can get) and cut meat up with a pair of kitchen scissors. Add a can of green beans, corn, and tomatoes. I usually just don't drain the cans unless it looks like it will have too much liquid - then I drain one. Crock pot all day on low.
Bacon Wrapped Chicken Tenders - marinate chicken overnight in italian dressing. Drain and Wrap with bacon (you can use turkey bacon - just have to secure with a toothpick the reg bacon "secures itself"). Best grilled or broiled.