Friday, March 26, 2010

Sunday - 5 Day Meal Planner 3/28

Monday: Balsamic Roasted Pork Loin
Tuesday: Yummy Meatloaf
Wednesday: Pesto Polenta Lasagna
Thursday: Tuna Casserole
Friday: Slow Cooker Italian Chicken Alfredo

I will assume you have potato chips, 6 slices of American cheese, balsamic vinegar, olive oil, 2 tbsp steak seasoning rub, salt, pepper, steak sauce, 2 eggs, cottage cheese or sour cream, PAM and 1 8 ounce pkg spaghetti (any other noodle would do as well).

From the store:
2 pounds boneless pork loin roast
4 4ounce Chicken Breasts
2 pounds ground beef
1 pkg pre cooked bacon
1 onion
1 clove garlic
1 bunch parsley if you care to garnish (I don’t)
2 large baking potatoes
1 18ounce pkg polenta
1 cup shredded mozzarella cheese
1 8ounce pkg cream cheese
1 24ounce jar of marinara
1 jar pesto (enough for ¼ cup)
2 6ounce cans of tuna
1 (.7 ounce) package dry Italian-style salad dressing mix
1 15ounce can of sweet peas
1 can condensed cream of chicken soup
1 4.5ounce can chopped mushrooms
1 10.75 ounce can cream of mushroom soup
¼ cup pine nuts
1 10ounce pkg saltine crackers
1 bag frozen veggies

On Sunday you will want to go ahead and marinate the pork for Monday. I would also put the meatloaf for Tuesday together.

Monday - Balsamic Roasted Pork Loin 4/29

found at

2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast

1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Serve w half a baked potato w sour cream or cottage cheese.

Tuesday - Yummy Meatloaf 3/30

found at

2 pounds ground beef
1/2 onion, chopped
1 (10 ounce) package saltine crackers, crushed
salt to taste
1/4 teaspoon ground black pepper
1 tablespoon steak sauce
2 eggs
3/4 cup water

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, onion, crushed crackers, salt, ground black pepper, steak sauce, eggs and water and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf about 6x10 inches.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is completely cooked.

Serve with frozen veggies.

Wednesday - Pesto Polenta Lasagna 3/31

found at

1 (18 ounce) package polenta, cut into 1/4 inch thick slices
1/2 (24 ounce) jar bottled marinara sauce
1/4 cup pesto
1/4 cup pine nuts
1 cup shredded mozzarella cheese

1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

If you need meat serve w bacon.

Thursday - Tuna Casserole 4/1

found at

2 cups crushed potato chips, divided
2 (6 ounce) cans tuna, drained
1 (15 ounce) can sweet peas, drained
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices American cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
2. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese.
3. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown.

Friday - Slow Cooker Italian Chicken Alfredo 4/2

found at

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

**I cooked the chicken longer (a full work day) and then did the rest of the stuff more quickly and it was great—for those of you who are not able to do it on this time schedule**