Wednesday, November 11, 2009

Sunday - 5 Day Meal Planner 11/15

Monday: Chipotle Lime Shrimp
Tuesday: Barbecue Pork Roast
Wednesday: Spicy Tangerine Beef
Thursday: Orechiette with Sausage, Beans and Mascarpone
Friday: Chicken with Apple, Onion and Cider Sauce

I will assume you have ground cumin, brown sugar, olive oil, salt, pepper, AP flour, vegetable oil, apple cider vinegar, unsalted butter, soy sauce, Worcestershire sauce, lemon juice, mustard, celery seed, barbecue sauce, cornstarch, dry sherry, hoisin sauce, honey, chili sauce, sesame seeds and rice.

From the store
4 boneless skinless chicken breasts
1 4 pound pork loin roast
1 pound flank steak
1 pound shrimp
½ pound turkey sausage
1 lime
1 small onion
Fresh ginger
2 cloves garlic
3 scallions
1 big or 2 smaller tangerines
1 large red onion
Small red potatoes
1 sweet cooking apple (a Macintosh worked for me)
Fresh oregano leaves
Fresh parsley
Mascarpone cheese
1 pound Orechiette pasta (or any other small pasta)
Low Sodium Chicken Broth
Chipotle in adobo
2 bags of veggie steamers

On Sunday night just marinate the pork for Tuesday. Now you can get on with your glass of wine and watching Dexter… ahem…or at least I can…

Monday - Chipotle Lime Shrimp 11/16

found at

1 chipotle chili in adobo (chopped)
2 teaspoons adobo sauce
1 teaspoon cumin seed (toasted and ground) I used plain ground
1 Tablespoon brown sugar
1 lime (juice and zest)
2 Tablespoons cilantro chopped
1 pound shrimp (peeled and deveined)

1. Mix in chipotle, adobo sauce, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and let marinate for 20 minutes.
2. Skewer the shrimp or place shrimp in a grill basket
3. Oil up the grill and grill the shrimp for approximately 2-3 minutes per side.

Serve with a side of veggie steamers


Tuesday - Barbecue Pork Roast 11/17

by Paula Deen and found at

1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
***I put this is the Crockpot with some small red potatoes and it worked great***
Preheat oven to 325 degrees F.
Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer.

Serve with BBQ sauce.

Wednesday - Spicy Tangerine Beef 11/18

by Guy Fieri and found at

3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce (I used Sriracha)
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 tablespoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds

Cook your rice.

In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

Serve over rice

Thursday - Orechiette with Sausage, Beans and Mascarpone 11/19

by Giada De Laurentiis and found at

1 pound orechiette pasta
2 tablespoons olive oil
1/2 pound turkey sausage, casing removed (I used the breakfast sausage which comes in a roll since it has no casings)
1 small onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
1/2 cup mascarpone cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid.

In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta.

Stir until coated and serve.

Friday - Chicken with Apple, Onion and Cider Sauce 11/20

by Food Network Magazine and found at

4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour , for dredging
2 to 3 tablespoons vegetable oil
1 large red onion, cut into large pieces
1 sweet cooking apple, cored and cut into large pieces
3 tablespoons apple cider vinegar
1 1/2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter
1 handful fresh parsley, roughly chopped

Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.

Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

Serve with veggie steamers