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Saturday, September 19, 2009

Sunday 5 Day Meal Planner 9/20

Monday: Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw
Tuesday: Smoked Paprika Open Face Lasagna
Wednesday: Smothered Meatloaf
Thursday: Fried Pork Chops with Spinach Salad
Friday: Pork Chop Sandwiches with Brussel Sprouts

I will assume you have smoked paprika, red wine, salt, olive oil, vegetable oil, all purpose flour, chili powder, black pepper, dark beer, whole grain or stone ground mustard, garlic powder, cayenne pepper, celery seeds paprika, kosher salt, mayonnaise, sugar, white vinegar, unsalted butter, canola oil (cannot use olive oil here b/c it has a lower burn point and could make your fish taste burned), 1 egg

From the grocery:
¼ pound Mexican chorizo sausage w casing removed
1 pound catfish (Did you know that farm raised catfish are just as good as grouper or trigger fish? They are not bottom feeders since they are actually fed from the top and they are delicious AND always $4.99/pound at Costco!)
2 pounds ground beef (The leanest kind worked well for me)
8 8 ounce bone-in pork chops
1 and ¼ pounds ground pork
1 5.29 ounce box garlic and herb Shake and Bake
1 1.1 ounce envelope Beefy Onion Soup Mix
Lots of Panko bread crumbs
4 Cuban Rolls
Hamburger Buns
1 28 ounce can crushed Italian Tomatoes
Chipotle peppers in adobo sauce
1 4.5 ounce jar sliced mushrooms
1 12 ounce can condensed cheddar cheese soup
1 10 ounce can cream of mushroom soup
1 can evaporated milk
Lasagna noodles
Flat leaf parsley
Brussel Sprouts
1 8ounce package sliced fresh mushrooms
1 bag of salad
1 red onion
1 red bell
3 scallions
1 bunch cilantro
1 bag of spinach salad
Bag of slaw style cabbage
2 limes
2 cloves garlic
2 onions
1 cup grated manchego cheese
Heavy cream
buttermilk
Sour cream
Bag of Ore Ida Potatoes O’Brien

On Sunday night make the lasagna! I know it is work but you will be so very happy to have it ready for Tuesday! Get your veggies chopped up and mix the ones together that call for it. Also make the sauce for your slaw for tomorrow but do not mix it with the veggies yet as it can make them soggy. I would also put the meatloaf together so that on Wednesday morning you can just pop it into the crock pot.

Monday - Pan-Fried Catfish Sandwich w Chipotle-Lime Slaw 9/21

Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw
Recipe courtesy Guy Fieri found at http://www.foodnetwork.com/recipes/guy-fieri/pan-fried-catfish-sandwich-with-chipotle-lime-slaw-recipe/index.html

Ingredients:
For the fish:
1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly cracked black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish fillets (cut into 4 pieces)

For the slaw:
1/2 cup mayonnaise
1/2 cup sour cream
2 limes, zested and juiced
1 tablespoon chipotle in adobo
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
Kosher salt and freshly cracked black pepper
1/2 head green cabbage , thinly shredded (I used the preshredded bag)
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves
2 tablespoons unsalted butter , room temperature
4 Cuban rolls , split lengthwise
1 cup canola oil

Directions:
Preheat the oven to 350 degrees F.
Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.

Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture.

Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary. Cook's Note for an alternate method: Prepare fish as above, but arrange on a sheet pan lined with a baking rack. Put the fish into the hot oven and bake until cooked through, 15 to 18 minutes. Briefly broil both sides of fillets to get a good crisp coating.

For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.

To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

Tuesday - Smoked Paprika Open Faced Lasagna 9/22

SMOKED PAPRIKA OPEN FACE LASAGNA
Recipe courtesy Jeffrey Saad found at http://www.foodnetwork.com/recipes/jeffrey-saad/smoked-paprika-open-face-lasagna-recipe/index.html

Ingredients:
• 2 tablespoons olive oil, plus 2 tablespoons extra-virgin olive oil
• 1/4 pound Mexican chorizo sausage, removed from casing
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 cup red wine
• 1 (28-ounce) can crushed Italian tomatoes
• 3 tablespoons smoked paprika, divided
• 1/2 cup panko bread crumbs
• 2 tablespoons heavy cream
• 1 tablespoon salt
• 8 lasagna noodles
• 1 cup chopped flat-leaf parsley
• 1 cup grated manchego cheese

Directions:
Heat the 2 tablespoons of oil in a wide pot over medium-high heat. Once hot add the chorizo, ground beef onion, and garlic. Using a spatula, break up the meat as small as you can as it browns. Saute until dark brown, about 10 minutes.

Add the red wine and simmer until the wine is reduced by half, about 1 minute.
Stir in the tomatoes, 2 tablespoons smoked paprika, panko, heavy cream, and salt. Cover the pot, reduce the heat to very low, and cook for 15 minutes.

Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and cook according to the package instructions. Drain and set aside.

Put 1 lasagna noodle on each of 4 plates. Spoon the meat mixture over the pasta and spread it out evenly. Sprinkle on about 1/8 of the parsley and grated manchego. Lay another lasagna noodle on top. Sprinkle with more parsley and manchego over the second noodle and dust with remaining 1 tablespoon smoked paprika. Drizzle with extra-virgin olive oil and serve.

Serve with a bag of salad.

Wednesday - Smothered Meatloaf 9/23

SMOTHERED MEATLOAF
Recipe courtesy Sandra Lee, 2007 from http://www.foodnetwork.com/recipes/sandra-lee/smothered-meatloaf-recipe/index.html

Ingredients:
• 4 cups Potatoes O'Brien (recommended: Ore-Ida)
• 1 pound lean ground beef
• 1 1/4 pounds ground pork
• 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)
• 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton )
• 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)
• 1 egg
• 1 (12-ounce) can condensed Cheddar soup, divided
• 1/2 cup evaporated milk
• 1 (10-ounce) can condensed cream of mushroom soup
• 1 onion, sliced thin
• 1 (8-ounce) package sliced fresh mushrooms

Directions:
Place potatoes in the bottom of a 5-quart slow cooker.

In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set aside.

In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.

Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and mushrooms.

Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours. (If you work then you may just do what I did and put it on LOW the entire time; it works great too…)

Thursday - Fried Pork Chops 9/24

FRIED PORK CHOPS
Recipe courtesy Deen Brothers & Melissa Clark from http://www.foodnetwork.com/recipes/fried-pork-chops-recipe/index.html

Ingredients:
• 4 cups vegetable oil
• 8 (8-ounce) bone-in pork chops, about 1-inch thick
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 3 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 pinch celery seeds
• 2/3 cup buttermilk
• 1 1/3 cups all-purpose flour

Directions:
Heat oil in a deep skillet to 350 degrees F.

Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.

Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.

Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain.

Serve hot.

Serve with spinach salad.

Friday - Pork Chop Sandwiches with Brussel Sprouts 9/25

Pork Chop Sandwiches with Brussel Sprouts:

Preheat the oven to 400 degrees

For the brussel sprouts just clean them up by cutting as much of the root off as possible without making them fall apart. Then put them in a bowl, drizzle olive oil, sprinkle kosher (iodized salt will not work) salt and pepper on them. Put them in a baking pan and bake for 20-30 min until they reach your desired doneness. They are so yummy!

Just toast the hamburger Buns and place a cold chop on each. Dress as you like (I love Dijon mustard and honey).

Enjoy!