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Saturday, January 30, 2010

Sunday - 5 Day Meal Planner 1/31

Monday: Old Bay Dash O’Lemon Catfish
Tuesday: Pork Roast with Hard Cider Gravy
Wednesday: Good for You Chicken Parmesan
Thursday: French Onion Burgers
Friday: Capered Turkey Scaloppine

I will assume you have salt, pepper, 5 TBS of butter, box of pasta noodles, PAM, 4 slices of cheese, ½ cup flour, your favorite light salad dressing and olive oil.

From the store:
2 and ½ pound pork loin roast
2 pounds turkey scaloppine
1 pound ground beef (for burgers)
1 pound catfish (2 pounds if you want to double the recipe)
6 boneless skinless chicken breast halves
1 onion
2 Granny Smith apples
1 bag of salad
2 big baking potatoes
Burger buns
¼ cup grated parm
Cottage cheese
4 ounces fat free shredded mozzarella cheese
A jar of your favorite healthy Italian tomato sauce
1 jar capers
1 can condensed French Onion soup
Old Bay Dash O’Lemon seasoning
Rice
1 bottle hard cider (if you buy yummy Woodchuck then you can enjoy a bottle of it while dinner is cooking..)
1 bag of your favorite chips to go with burgers



On Sunday night I would chop the onion for the Tuesday pork roast and that is it!

Monday - Old Bay Dash O’Lemon Catfish 2/1

found at http://www.carlylelake.com/Fishing/Guide/Catfish/Recipes/lemon.htm

Ingredients:
1 pound catfish (I needed to double the recipe for my hungry hubbie)
butter
Old Bay Dash O'Lemon

Directions:
Place the catfish fillets on a lightly greased broiler pan, and brush the fillets with melted butter. Sprinkle ½teaspoon Old Bay Dash O'Lemon over each fillet, and broil 5-6 minutes or until the fish flakes easily.

Since this is so light I like it with half of a baking potato with cottage cheese.

Tuesday - Pork Roast with Hard Cider Gravy 2/2

by Claire Robinson and found at http://www.foodnetwork.com/recipes/claire-robinson/pork-roast-with-hard-cider-gravy-recipe/index.html

Ingredients:
2 tablespoons unsalted butter, plus 1 tablespoon cold
2 1/2 pound pork loin roast, trimmed and tied
Kosher salt and freshly cracked black pepper
1 onion, peeled and sliced
2 Granny Smith apples, cored and sliced
1 bottle, (12 ounces) hard cider, plus more as necessary

Directions:
Preheat oven to 375 degrees F.

Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.

Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.

Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

This is really good with a side of rice to soak up the sauce!

Wednesday - Good for You Chicken Parmesan 2/3

found at http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=50163&ref=%2fHome.aspx

Ingredients:
Vegetable cooking spray
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cup Prego® Heart Smart Traditional Italian Sauce
1/4 cup grated Parmesan cheese
4 ounces shredded fat-free mozzarella cheese (about 1 cup)

Directions:
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute.

Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the sauce and 3 tablespoons of the Parmesan cheese in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.

Sprinkle the mozzarella cheese and remaining Parmesan cheese over the chicken. Let stand for 5 minutes or until the cheese melts.

Serve with a side of pasta and the same sauce!

Thursday - French Onion Burgers 2/4

found at http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=25508&categoryId=1&ref=%2fRecipeCategory.aspx%3fcategoryId%3d1

Ingredients:
1 pound ground beef
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
4 slice cheese
4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

Directions:
Shape the beef into 4 (1/2-inch-thick) burgers.
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.

Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

Serve with chips (I love Zapps Chips!).

Friday - Capered Turkey Scaloppine 2/5

found at http://www.filippoberio.com/Recipes/Recipe.asp?id=82

Ingredients:
1/2 cup flour
• 1 1/2 to 2 pounds turkey scaloppine
• Salt
• 2 tablespoons Filippo Berio Extra Light Olive Oil or Filippo Berio Olive Oil
• 1/2 cup water
• 1/4 cup drained capers

Directions:
1. Place the flour on a large sheet of waxed paper. Lay an empty sheet of waxed paper beside it. Season the scaloppine on both sides with salt. Dip into the flour to coat both sides. Shake off excess and place the scaloppine on the empty sheet.

2. Heat the oil in a large sauté pan over medium-hgh heat until very hot. Add the scaloppine in a single layer. Cook for 1 to 2 minutes each side, or until browned. Remove the scaloppine to plates or a serving platter. Add the water and capers to the pan. Scrape the bottom of the pan to remove any browned bits. Bring to a boil. Pour over the scaloppine.

Goes great with a bag of salad!