Saturday, August 29, 2009

Sunday - 5 Day Meal Planner 8/30

Monday: Seared Mahi-Mahi with Green Gazpacho Sauce
Tuesday: Slow-Cooked Penne Pasta
Wednesday: Chicken in Shallot Sauce
Thursday: Eggplant & Mushroom Greek Casserole
Friday: Slow-Cooker Pork Tacos

I will assume you have olive oil, canola oil, balsamic vinegar, ground cumin, salt, pepper, dried oregano, all purpose flour, rice, white wine, red wine, eggs, milk, parmesan cheese, honey and cider vinegar

From the Grocery:
1 and ½ pound ground beef
4 pound boneless pork shoulder
28 to 32 ounces of mahi-mahi (Harris Teeter always has this on sale; if not then buy whatever fish is on sale)
4 chicken breasts (cutlets or you can pound them down yourself)
32 ounces shredded mozzarella cheese
½ cup grated cheddar (Costco sells this in a two pack)
1 container ricotta
Small (8 ounce) sourcream
2 onions
1 cup sliced shallots (maybe 2)
2 cups green or red grapes
8 ounces sliced mushroom1 eggplant
1 onion
5 cloves garlic
½ pound button mushrooms
6-8 tomatoes (will be skinned and chopped so you could use a big can or 2)
1 English Hot House Cucumber
1 bunch fresh cilantro (Wal-Mart has this for $0.88 which is by far the cheapest)
1 bunch of green onions
1 bunch fresh parsley
6 ounces cherry tomatoes
2 chopped, seeded Serrano chiles
3 whole ancho chiles
3 whole pasilla chiles
2 bags of salad
1 pkg sliced pepperoni
1 can cream of mushroom soup
Vegetable stock
Low-sodium chicken broth (just buy a case of the organic kind from Costco made by Pacific)
2 boxes penne pasta (Costco has Barilla in bulk and it is great!)
2 jars of pizza sauce (I just use the pasta sauce I like)
Chipotles in adobo sauce (in ethnic section)
Bay Leaves (in the spice section)
Cinnamon Sticks (also in the spice section)
Corn Tortillas

On Sunday night you need to chop everything! You could also make the sauce for the pork for Friday and then in the morning before you leave for work you could just dump everything into the crock pot.

Monday - Seared Mahi-Mahi with Green Gazpacho Sauce 8/31

Seared Mahi-Mahi With Green Gazpacho Sauce
From my bon appetit Magazine

1 and ½ cups coarsely chopped English hothouse cucumber (about ½ a large one)
¾ cup coarsely chopped green onions
½ cup coarsely chopped fresh cilantro
5 and ½ TBS olive oil, divided
1 and ½ TBS balsamic vinegar (I used much more)
2 and ½ tsp chopped, seeded Serrano chiles
4 7-8 ounce mahi-mahi fillets
1 and ½ tsp ground cumin
6 ounces small cherry tomatoes

Combine cucumber, onions, cilantro, 4 and ½ TBS olive oil, 1 and ½ TBS vinegar and chiles in a food processor. Blend until finely chopped. Transfer to a bowl and then taste b/c you may want to add more vinegar; I did. You could also add salt and pepper.

Sprinkle both sides of fish with salt, pepper, and cumin. Heat the rest of the oil in a skillet, add fish and cook until it is opaque in the center (4-5 min/side)

Now serve on a plate topped with tomatoes and topped with sauce.

You may want to add a bag of salad to this.

Tuesday - Slow-Cooked Penne Pasta 9/1

Slow-Cooked Penne Pasta

Created by The MDM Team, Sunday, February 17, 2008 from

1 1/2 lb. hamburger, browned and drained
16 oz. shredded mozzarella cheese
1 onion, chopped
1 pkg. sliced pepperoni
2/3 box penne pasta, cooked
1 can cream of mushroom soup
8 oz. mushrooms, sliced
2 jars pizza sauce

Alternate layers in crock-pot as follows: hamburger, penne, cheese, soup, mushrooms, onions, sauce and pepperoni. Heat 4 hours on low in crock-pot.

Wednesday - Chicken in Shallot Sauce 9/2

Chicken in Shallot Sauce
Created by The MDM Team, Saturday, February 23, 2008 from

This chicken dish is sure to earn you a feather in your cap. Made with a shallot sauce, it's simply divine when served over rice of pasta. Don't skimp on the outstanding sauce.

1/4 cup all-purpose flour
4 chicken breast cutlets, trimmed of fat (about 1 lb.)
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
5 tsp. canola oil, divided
1 cup thinly sliced shallots
2 cups halved seedless green or red grapes
1 cup white wine
1 cup reduced-sodium chicken broth
2 tbsp. chopped fresh parsley

Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 tsp. of oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.

Add the remaining 2 tsp. oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 tsp. of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.

Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes.

Serve the chicken with the sauce on top

Thursday - Eggplant & Mushroom Greek Casserole 9/3

Eggplant & Mushroom Greek Casserole
Created by The MDM Team, Wednesday, January 23, 2008
Found at

1 brinjal, diced (eggplant)
2 tbsp. oil
1 onion, chopped
1 clove garlic, crushed
1/2 lb. button mushrooms, quartered
6-8 tomatoes, skinned and chopped
1/3 cup red wine
1 1/2 cups vegetable stock
1/2 lb. pasta
1 1/2 cups cheddar cheese, grated (I use Mozzarella)
3/4 lb. ricotta cheese
2 eggs, beaten
1 cup of milk
1/2 cup cheddar cheese, grated
1 oz. Parmesan cheese


Preheat oven to 350 degrees

Heat the oil and fry the brinjal, for several minutes until lightly browned, drain on kitchen paper; add onion, garlic and mushrooms to the pan, add more oil if necessary. Cook until the onion is soft. Combine tomatoes, wine and stock in a pot, simmer for 15 minutes or until thick. Stir in brinjal and onion mushroom mixture. Cook pasta until tender, drain. Combine pasta with half of the brinjal mixture. Spread into a large ovenproof dish, top with remaining brinjal mixture.

Combine all ingredients for the sauce and spread over brinjal mixture. Sprinkle with cheese and Parmesan. Bake at 350 degrees for 40 minutes.

Friday - Slow-Cooker Pork Tacos 9/4

Slow-Cooker Pork Tacos
Recipe courtesy Food Network Magazine found at

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes.

Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Serve with a bag of salad.