Sunday, July 26, 2009

Sunday - 5 Day Meal Planner 7/26

Monday: Greek Style Flounder
Tuesday: Easy Tex-Mex Bake
Wednesday: Chili Rubbed Pork Roast
Thursday: Nacho Chicken
Friday: Pot Luck - You should have Pork and Tex-Mex Bake left. Reheat this and serve a bagged salad garnished with sunflower seeds and light ranch dressing. Enjoy the night off from cooking!

After speaking with a friend of mine last week I realized that I should share the main reason I do the weekly meal planner. It is because in times past when our meals for the week were not planned it was such a point of contention between my husband and me. The conversation that began with “what do you want for dinner?” always ended in an argument. We would try and decide on the phone at 4:00 in the afternoon what we were going to have for dinner that night. Bad idea!

I recently realized that we were not the only couple facing this dilemma. So, we finally got smart and started planning what we would eat for the week and shopping on the weekend. What a difference this made! Our weeks went remarkably more smoothly and in the end the family ate well and felt happy. I have chosen to do this 5-day meal planner so that I could share this happiness and make your week better too! If you like it please tell all or your friends so that they too will visit and try it out!

This week I have shared with you all recipes that I could only find in my cookbooks and ones that are easy and yummy! It just so happens that we are going to have quite an ethnic week given the Mexican and Greek influence of the recipes. They are some of my favorite things for a busy week. Please try them out and use the comment section to tell me and other readers what you thought. Have a wonderful week!

I will assume you have: Salt, Italian Seasoning, Mayonnaise, Butter, Balsamic Vinegar, Oregano, Olive Oil, Pepper, White pepper, PAM cooking spray, Garlic Powder, Onion Powder, Chili Powder, Soy Sauce, Vegetable Oil, Ground Cumin, Eggs

From the Grocery:
4 Chicken Breasts
3 pound boneless prime rib pork oven roast (I use whatever 3lbs of pork roast I can find)
4 (4-ounce) Flounder Filets
1 pound ground turkey (personally I really don’t like Butterball so buy any but that)
Sunflower Seeds
A Bag of Nacho Cheese Doritos
1 Bag of Ore Ida Fries
2 Bags of Salad
1 bunch of cilantro
1 bunch of parsley
Light Ranch Dressing
A Bottle of Real Lemon Juice
4 ounce can chopped green chilies
1 Bag of Birds Eye Vegetable Steamers
10 ounce package of frozen corn
Pack of hamburger buns
8 ounces penne pasta
Your Favorite Salsa
16 ounce container low fat cottage cheese

On Sunday Night Before: Watch True Blood… Do Nothing! This week is so easy that you really don’t need to prep anything.

Monday - Greek Style Flounder 7/27

Greek-Style Flounder: from my Cooking Light “Lazy Gourmet” cookbook

¼ cup Lemon Juice
1 and ½ TBS of Balsamic Vinegar
1 tsp Dried Oregano
1 and ½ tsp Olive Oil
¼ tsp salt
1/8 tsp Pepper
4 (4-ounce) Flounder Filets
Vegetable Cooking Spray
3 TBS Chopped Fresh Parsley

Combine first 6 ingredients in a small bowl.
Preheat the oven to 350 degrees. Spray a 9x13 glass baking dish with PAM. Put the fish in the dish and pour the lemon mixture over it. Bake for 13 to 15 min or until fish flakes easily with a fork.

If you serve this with a bag of Birds Eye Vegetable Steamers it will make for a healthy night for all!

Tuesday - Easy Tex-Mex Bake - 7/28

Easy Tex-Mex Bake: from my “Treasury of Light Cooking” cookbook

8 ounces penne pasta
1 pound ground turkey
1 10ounce frozen thawed and drained
2/3 cup salsa
1 16 ounce container low fat cottage cheese
1 TBS (I use much more b/c we love cilantro) chopped fresh cilantro
½ tsp ground white pepper
¼ tsp ground cumin
½ cup shredded Monterey Jack cheese

Cook pasta, drain and rinse.

Spray a skillet with PAM and cook turkey until cooked through. Add corn and salsa. Remove from heat.

Preheat oven to 350 degrees. In a small bowl combine cottage cheese, egg, white pepper and cumin. Mix well.

In an 11&1/2x7&1/2 baking dish (I just use an oval shaped, deep casserole dish) spoon half of the turkey mixture. Top with pasta. Spoon cottage cheese mixture over pasta and top with the rest of the turkey mixture. Sprinkle with cheese and bake for 25-30 min or until heated through.

Serve with Bagged Salad.

Wednesday - Chili-Rubbed Pork Roast - 7/29

Chili-Rubbed Shredded Pork: from my “The Everyday Low-Carb Slow Cooker” cookbook

1 4-ounce can chopped green chilies
2 tsp chili powder
2 tsp garlic powder
1 tsp soy sauce
2 tsp onion powder
1 tsp black pepper
1 tsp adobo seasoning
2 tsp oregano
1 TBS vegetable oil
1tsp cumin
3 pound boneless prime rib pork oven roast
1 pack of hamburger buns
Ore Ida Frozen Fries

In a mixing bowl combine all ingredients except for pork. Mix well and then rub all over pork roast. Place roast in crock pot and set on low setting. Cook for 8 hours and allow to rest for 10 min before shredding. Remove pork from crock pot and with two forks shred. Return to crock pot to allow to soak up juices and serve on buns.

Serve this with Ore Ida frozen French fries.

Thursday - Nacho Chicken - 7/30

Nacho Chicken: from my Southern Living “Easy Weeknight Favorites” cookbook

4 TBS Mayonnaise
½ tsp salt
½ tsp dried Italian Seasoning
4 Chicken Breasts
1 and ½ cups crushed Nacho Cheese Doritos (about 60)
2 TBS melted butter or margarine

Combine first three ingredients; spread on both sides of chicken. Dredge chicken in crushed chips. Place chicken on lightly greased baking sheet or jelly roll pan. Drizzle with butter. Bake at 350 degrees for 20-25 minutes or until done.
This will go great with bagged salad with sunflower seeds and light ranch dressing!

Friday - Take a Break and Have a Pot Luck Dinner - 7/31

Reheat the pork and the Tex-Mex Bake and serve this with a bagged salad. Garnish the salad with sunflower nuts and dress with light ranch dressing and you will be good to go!