Friday, January 1, 2010

Sunday - 5 Day Meal Planner 1/3

Monday: Easy Chicken Pot Pie
Tuesday: Best Ever Meatloaf
Wednesday: Oven-Fried Chicken
Thursday: Sage Pork Tenderloin
Friday: Crowd Pleasing Tuna Noodle Casserole

I will assume you have AP flour, black pepper, paprika, extra virgin olive oil, rubbed dried sage, salt, 2 eggs, ½ cup dried bread crumbs, milk, Bisquick and butter.

From the store:
1 pound boneless, skinless chicken breasts
1 rotisserie chicken
2 pounds ground beef
2 – 2 and ½ pound pork tenderloin
2 bags of salad
1 can condensed cream of chicken soup
2 cans condensed cream of mushroom soup
1 can condensed tomato soup
1 envelope dry onion soup mix
2 10 ounce cans tuna
1 big bag egg noodles
2 bags frozen mixed vegetables one that is 9 ounces
1 bag of frozen red potatoes
1 bag frozen peas

On Sunday night you should strip the chicken and put the meatloaf together.

Monday - Easy Chicken Pot Pie 1/4

found at

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 package (9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey (I used a rotisserie chicken)
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Heat the oven to 400°F. Stir the soup, vegetables and chicken in a 9-inch pie plate.

Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.

Bake for 30 minutes or until the topping is golden brown.

Tuesday - Best Ever Meatloaf 1/5

found at

2 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water

Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.

Serve with a bag of roasted red potatoes

Shrimp and Chorizo Tapas

by Emeril and found at

1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute.

Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes.

Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Wednesday - Oven-Fried Chicken 1/6

found at
Serves 4
• ½ cup unbleached all purpose flour (or oat bran or wheat germ)
• ¼ cup cornmeal
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 pound boneless chicken breasts, skinned and cut in half (or turkey breast)
• 6 tablespoons Filippo Berio® Extra Virgin Olive Oil

1. Preheat oven to 350 F.

2. Pour flour, cornmeal, pepper, and paprika into a paper bag. (I used a plastic bag)

3. Place chicken in bag, one piece at a time, and shake until well coated.

4. Put chicken in a medium baking dish and pour olive oil over it.

5. Bake for 1 hour, until browned.

6. Turn chicken several times while baking.

Recipe provided by Low Cholesterol Olive Oil Cookbook

Serve with salad in a bag and your favorite dressing.

Thursday - Sage Pork Tenderloin 1/7

found at
Serves 4 to 6

• 2 to 2 1/2 pounds pork tenderloins
• 2 tablespoons Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
• 2 tablespoons rubbed dried sage
• 1/2 teaspoon salt

1. Preheat the oven broiler.

2. Pat the pork dry and place on a large baking sheet with sides. Pierce at 2-inch intervals with a small, sharp knife. In a small bowl, mix the oil, sage, and salt. Rub evenly over the tenderloin, pushing some of the paste into the holes.

3. Broil 6 inches from the heat source, turning occasionally, for about 10 minutes, or until well browned and an instant-reading thermometer registers 155°F when inserted into the center of the tenderloin. Remove from the oven and allow to sit for 5 minutes, or until the internal temperature is 160°F.

4. Cut the pork into thin slices. Drizzle with any pan juices from the pork.
copyright © 2001 PergolaWest, Inc.

Serve with a side of vegetable steamers

Friday - Crowd Pleasing Tuna Noodle Casserole 1/8

found at

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
2 cups frozen peas
2 cans (10 ounces each) tuna, drained
4 cups medium egg noodles, cooked and drained
2 tablespoon dry bread crumbs
1 tablespoon butter, melted

Stir the soup, milk, peas, tuna and noodles in a 3-quart casserole. Stir the bread crumbs and butter in a small bowl.

Bake the tuna mixture at 400°F. for 30 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.

Bake for 5 minutes or until the bread crumb mixture is golden brown.