Here is what is on the menu for this week. I apologize for being late on it. We have had quite the week.
Monday- Pork Medallions with Creamy Cilantro Sauce, Potatoes and Steamed Asparagus
http://www.myrecipes.com/recipe/pork-medallions-cilantro-sauce-50400000135651/
Ingredients:
4 pork tenderloin medallions 3/4" thick
salt and pepper
2T unsalted butter
2T vegetable oil
1/4 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup heavy cream
1T Dijon mustard
1/4 cup chopped Cilantro
Fresh asparagus
2T unsalted butter
3 medium potatoes(sliced)
1/4 cup onion, finely chopped
Directions:
1. Preheat oven to 325 degrees. Season both sides with salt and pepper.
2. Melt butter with oil in a large skillet over medium-high heat. Working in batches, add pork and cook until lightly browned, about 1 minute per side. Place on a rimmed baking sheet and transfer to oven. cook until internal temperature is 145 degrees, 18-20 minutes.
3. Pour off fat from skillet, increase heat to high and add wine. Boil rapidly, scraping up browned bits, until reduced to 1T, about 2 minutes. Add broth and cream. Bring to a simmer over medium-high heat and cook stirring, until thickened, 10-12 minutes. Remove from heat and stir in mustard and cilantro. Taste and season with salt and pepper. Serve sauce over medallions.
4. In a fry pan, melt 2 T of butter and add onions. Saucte them until they are tender and see through. Add sliced potatoes, season with salt and pepper. Fry until they are browned and tender.
5. With 8 minutes remaining on cook time for sauce, bring 1" of water to a boil in a steam pot for asparagus. Steam asparagus for 4-5 minutes. Season with salt and pepper.
Tuesday- Spinach Stuffed Chicken with Salad and Corn
http://www.myrecipes.com/recipe/spinach-stuffed-chicken-50400000135632/
Ingredients:
3T olive oil
4 cloves garlic, minced
1 16oz bag frozen chopped spinach, thawed, squeezed dry
salt and pepper
4 boneless skinless chicken breast halves
1/4 tsp poultry seasoning
3/4 cup dry white wine
Bag of salad
4 ears of corn on the cob
Butter, salt and pepper
Directions:
1. In a skillet over medium heat, warm 1 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, 2 minutes. Season with salt and pepper; remove from heat.
2. Slice chicken breasts almost in half horizontally, open like a book and, if necessary, pound to 1/2-inch thickness. Sprinkle with poultry seasoning, salt and pepper. Spoon a heaping 1/4 cup filling onto open breasts. Roll lengthwise over filling; secure with toothpicks.
3. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 7 minutes total, turning once or twice. Add wine, cover, reduce heat to medium and simmer until cooked through, about 10 minutes. Remove chicken to a platter and tent with foil. Turn heat to high and boil sauce, uncovered, until thickened, about 3 minutes. Remove toothpicks from chicken; serve with sauce.
4. In a large pot, bring enough water to cover 4 ears of corn to a boil. Peel the corn, remove all the silk from the corn and add it to the boiling water. Bring the water back to a boil on high heat (covered or not). Since corn tends to float on top of the water, I cover the pot. This helps the water come back to a boil faster and helps the corn cook. It will take approximately 3 to 4 minutes to bring the water back to a boil. Once water comes back to a boil, immediately remove the corn ears from the water. The corn is now cooked perfectly and NOT overcooked. Remove and season with salt and butter.
5. Serve with salad.
Wednesday- Tomato Soup with Sandwiches
http://www.myrecipes.com/recipe/tomato-soup-50400000135633/
Ingredients:
2T unsalted butter
1/2 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
salt and pepper
3 28oz cans whole peeled tomatoes, undrained
2 1/2 cups low-sodium chicken broth
1 cup sour cream
1 cup whole milk
Pesto or grated Parmesan, optional
Bread
your choice of condiments, meat and cheese
Directions:
1. Melt butter in a large pot over medium-low heat. Add onion, carrots and celery, sprinkle with salt and pepper, cover and cook until onions are translucent and veggies are tender, about 10 minutes, stirring once or twice. Add tomatoes with liquid and broth. Raise heat to high; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until tomatoes are breaking up, about 25 minutes. Remove from heat. Let cool slightly.
2. Working in batches, ladle soup into a blender. Cover, making sure to leave a small vent; blend until smooth. Transfer to a large bowl. Repeat with remaining soup.
3. Add soup back to pot, stir in sour cream and milk and warm over medium heat until hot enough to serve, taking care not to boil. Serve topped with pesto or Parmesan, if desired.
4. Make sandwiches to go along with tomato soup.
Thursday- Eat out
Friday- Homemade Pizza with Salad
Preheat oven to 425. Use a pizza stone or nonstick cookie sheet. Unroll dough and spread to the desired shape you want. Sprinkle garlic salt on dough (along the edge for a garlic crust). Use 1/3 of the pizza sauce and spread evenly over dough. Add 2 cups cheese. Next add toppings: I do half ham & pineapple and the other half pepperoni. Bake for 15 minutes. Remove and slice. Serve with salad.
Saturday- Tater-tot Casserole
Ingredients:
1 lb ground beef
1/3 cup chopped onion
1 T chili sauce or Ketchup
frozen mixed veggies
1 can cream of mushroom or chicken soup
1/4 c water
10 oz pkg tater tots
Directions:
Combing ground beef and onion in skillet. Cook over medium heat, breaking up beef, until meat is browned and veggies are tender. Add sauce/ketchup, undiluted soup, water, and frozen veggies. Turn into 9x13 casserole dish. Cover with tater tots. Bake uncovered at 375 degrees for 35 minutes or until tots are golden brown. Makes 4 servings. Can add cheddar cheese on top also.
Sunday- Breakfast (Waffles, Sausage, Fruit Salad)
Mix waffle mix according to directions on the box and make your delicious waffles! I'm topping ours with syrup since we are also having fruit salad with it! Brown sausage and serve with waffles.
Monday- Scalloped Potatoes and Ham with Salad
Ingredients:
5T butter, divided
4T flour
3 cups milk
16 oz diced ham
6 medium potatoes, sliced the same thickness and cut in half
1/2 cup onion, finely chopped
1tsp minced garlicbag of salad
Directions:
Peel, slice and cut in half 6 potatoes. Preheat oven to 350 degrees. In a large pot, melt 4T butter then remove from heat. Add flour and mix together. Gradually stir in 3 cups of milk. Add 1/2 tsp salt and 1/4 tsp pepper to milk mixture, return to heat cook until thickened stirring constantly. In another saucepan, melt 1T butter and add onions. Saute until the onions are see through and soft. Add minced garlic to onions and sauté for 30 seconds to 1 minute. Add to milk mixture and stir to combine. Add sliced potatoes and ham then stir well. Transfer mixture to a greased 9x13 baking dish and cover with foil. Bake in preheated oven for 1 hour, uncover and bake for another 30 minutes. Let stand for 10 minutes to cool down before serving. Serve with salad. This recipe I have had since I was in 7th grade! Glad I took Foods Class so I could have this delicious recipe!
Groceries:
Meat:
4 pork tenderloin medallions (3/4") thick
4 chicken breasts, boneless skinless
breakfast sausage
16oz diced ham
1 lb ground beef
Toppings for pizza
Lunch meat of your choice
Canned/Boxed:
32 oz low sodium chicken broth
Dry white cooking wine
3-28oz whole peeled tomatoes
Pesto
Waffle mix
1 can cream of mushroom or chicken soup
Pizza sauce
Dairy:
Heavy cream
Sour cream
Milk (whole)
Eggs
Mozzarella cheese
Carbs/Breads:
Pizza dough
Pizza dough
Bread
Produce:
Cilantro
Bag of potatoes
Broccoli
Asparagus
3 Onions
Bag of mini carrots
Celery
4 ears corn on the cob
Salad
Bananas
Strawberries
Blueberries
Kiwi
Peaches
Frozen:
16oz chopped spinach
Frozen mixed veggies
10 oz pgk tater tots
Staples:
Poultry seasoning
Garlic
Olive oil
Dijon mustard
Vegetable oil
Butter
Salt and pepper
Chili sauce
Ketchup
Well that is all for now! Till next time, Emileigh
Well that is all for now! Till next time, Emileigh
