Sunday, October 4, 2009

Sunday 5 Day Meal Planner 10/4

Monday: Grilled Salmon with Key Lime Butter
Tuesday: Coq Au Vin
Wednesday: Slow cooked Orange Pork Roast Tacos
Thursday: Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions
Friday: Creamy Pasta Primavera

I will assume you have salt, pepper, soy sauce, sugar, cider vinegar, yellow mustard, barbeque sauce, ap flour, bay leaves, grated parmesan cheese, unsalted butter and rice

From the grocery:
4 6 ounce salmon filets
6 boneless skinless chicken breasts
1 10 pound bone-in pork shoulder (picnic cut)
Small dinner rolls
20 corn tortillas
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, cubed
Sour cream (for pork tacos)
1 medium, red onion
4 key limes
1 pound of mushrooms quartered
1 medium, onion
1 bunch parsley
2 zucchini
1 and ½ cup asparagus
1 bag of salad
7 cloves garlic
1 red bell
1 bag of coleslaw mix
1 box penne pasta
1 16 ounce package frozen pearl onions - thawed
1 package Oscar Meyer bacon
2 containers Low-Sodium Chicken Broth (Costco sells Pacific brand by the case and it is good and cheap!)
Kraft Balsamic Vinegar Dressing
Kraft Light Zesty Italian Dressing
Orange marmalade
1 14.5 ounce can diced tomatoes with garlic and olive oil

On Sunday night I would go ahead and make the mustard BBQ sauce and pickled onions for Thursday. I would also chop all onions. Now watch Dexter!

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