Saturday, October 17, 2009

Sunday - 5 Day Meal Planner 10/18

Monday: Not Lackin’ on the Blackenin’ Catfish
Tuesday: Chicken and Rice Casserole
Wednesday: Slow Cooker Sweet and Sour Pork
Thursday: Italian-Style Chicken Roll-Ups
Friday: Sausage and Pepper Frittata

I will assume you have light mayonnaise, salt, ketchup, red wine vinegar, soy sauce, Dijon mustard, light brown sugar, black pepper, paprika, cayenne pepper, dried thyme, chili powder, garlic powder, ground cumin, sea salt, canola oil, butter, 12 eggs, extra virgin olive oil and grated parm

From the store:
2 or 3 big chicken breasts
1 pound of chicken breast halves
3 links hot Italian Sausage
24 ounces of catfish slices into 4 pieces
3 pound pork roast
Grated sharp cheddar
Kraft singles
1 block philly cream cheese
2 med onions
1 green bell pepper
1 yellow bell
1 red bell
1 lemon
4 cloves of garlic
3 cups cubed peeled potatoes (Idaho or Yukon Gold)
1 8 ounce can water chestnuts
1 4 ounce can pimentos
1 jar of your favorite pasta sauce
1 10 and ¾ ounce can condensed cream of celery soup
1 6 ounce box of long grain and wild rice
A bag of frozen steamable vegetables

On Sunday night I would cook and dice the chicken for Tuesday and chop potatoes, onion and garlic for Wednesday. I would also chop the peppers and pound out the chicken for Thursday and Friday. Lastly, go ahead and remove the casings from the sausage links and crumble the meat up. Believe me, this will make life so much easier when the week gets started. Just pour a glass of wine and get crackin’!

Monday - Not Lackin’ on the Blackenin’ Catfish 10/19

by Guy Fieri and found at

2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 (6-ounce) catfish fillets
2 tablespoons canola oil
2 tablespoons butter
4 lemon wedges

On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the catfish fillets in the spice mixture and set aside.

Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".
Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.

To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.

Serve with a bag of steamed veggies.

Tuesday - Chicken and Rice Casserole 10/20

by Paula Deen found at

2 (14 1/2-ounce) can green beans , drained and rinsed
3 cups diced cooked chicken
1 medium onion, diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos, drained
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

Wednesday - Slow Cooker Sweet and Sour Pork 10/21

by Robin Miller found at

3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper

Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion.

Spread garlic all over pork.

In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.

Thursday - Italian-Style Chicken Roll-Ups 10/22

found at
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup finely chopped green peppers
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
4 KRAFT Singles, cut in half
1 cup spaghetti sauce

MIX cream cheese and peppers; set aside.

TOP each chicken breast with 1 Singles piece. Spread with cream cheese mixture; roll up. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray; top with spaghetti sauce. Cover with foil.

BAKE 20 min. or until chicken is done (165ºF). Remove foil; top chicken with remaining Singles. Bake, uncovered, 3 to 5 min. or until melted.

Friday - Sausage and Pepper Frittata 10/23

by Anne Burrell and found at

Extra-virgin olive oil
3 links hot Italian sausage, removed from the casing and crumbled
1 red bell pepper, 1/4-inch dice
1 yellow bell pepper, 1/4-inch dice
1 cup grated Parmigiano-Reggiano
12 eggs, beaten with 1/4 cup water

Preheat the oven to 350 degrees F.

Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.

In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or at room temperature.