Saturday, June 5, 2010

Sunday - 5 Day Meal Planner 6/6

Monday: Braised Chicken Thighs with Carrots and Potatoes
Tuesday: Pork Tenderloin with Mustard Sauce
Wednesday: Caprese Melts
Thursday: Cheesy Chicken Spaghetti
Friday: Sirloin Steak with Dijon-Port Sauce

I will assume you have salt, pepper, 1 and ¼ cup white wine, dried thyme, paprika, ¼ cup chicken broth, PAM spray, 9 ounces uncooked spaghetti, Worcestershire Sauce, dried Italian seasoning, Port or other sweet red wine, Dijon Mustard, olive oil and 2 tsp corn starch.

From the store:
6 bone-in, skinned chicken thighs
1 pound pork tenderloin
3 cups frozen cooked chicken
1 pound trimmed sirloin steak
¼ cup minced shallots
15 fresh basil leaves
2 firm ripe tomatoes
1 medium onion
4 medium sized new potatoes
2 cups baby carrots
3 cloves garlic
½ tsp fresh thyme leaves
1 cup frozen chopped onion
6 slices buttermilk or sourdough sandwich bread
2 cups shredded reduced fat cheddar cheese
4 ounces fresh mozzarella cheese
1 bottle minced garlic
1 14.5 ounce cans stewed tomatoes
2 TBSP whole grain Dijon mustard
½ cup less sodium beef broth
5 cups medium uncooked egg noodles

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