STAYING BUSY "WEEKLIES" RECIPES REVIEWS MONEY SAVERS LINKS/RESOURCES BLOG

Saturday, June 5, 2010

Tuesday - Pork Tenderloin with Mustard Sauce 6/8

found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521619&adsqs=raid:1733781

Ingredients:
· 2 cups uncooked medium egg noodles
· 1 tablespoon olive oil
· 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices
· 1/2 teaspoon black pepper
· 1/4 teaspoon salt
· 1 cup dry white wine
· 3 tablespoons whole-grain Dijon mustard
· 2 tablespoons water
· 2 teaspoons cornstarch

Preparation:
Cook noodles according to package directions, omitting salt and fat; drain.

While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.

Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes.

Remove pork from pan; keep warm.

Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.

Nutritional Information
Calories:
242 (30% from fat)
Fat:
8g (sat 1.9g,mono 4.4g,poly 0.9g)
Protein:
26.5g
Carbohydrate:
14g
Fiber:
1.3g
Cholesterol:
89mg
Iron:
2mg
Sodium:
298mg
Calcium:
22mg

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

Monday - Braised Chicken Thighs with Carrots and Potatoes 6/7

found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1152940

Ingredients:
· 1 medium onion, halved lengthwise and sliced
· 4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
· 2 cups baby carrots
· 1 1/4 teaspoons salt, divided
· 1/2 teaspoon pepper, divided
· 1/4 cup chicken broth
· 1/4 cup white wine
· 1 teaspoon minced garlic
· 1/2 teaspoon dried thyme
· 1 teaspoon paprika
· 6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)
· Garnish: lemon slices

Preparation:
Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables.

Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.

Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.

Wednesday - Caprese Melts 6/9

found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=659346&adsqs=raid:1832128

Ingredients:
· 6 slices buttermilk or sourdough sandwich bread
· About 1 tablespoon olive oil
· 15 fresh basil leaves, rinsed
· 2 firm-ripe tomatoes (about 8 oz. total), sliced 1/4 inch thick
· 4 ounces fresh mozzarella cheese, sliced 1/4 inch thick
· Salt and pepper

Preparation:
1. Brush one side of each bread slice with olive oil. Place 3 slices, oil side down, on a 10- by 15-inch baking sheet and layer evenly with basil leaves, tomato slices, and mozzarella slices. Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up.

2. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.
Nutritional analysis per sandwich.

Nutritional Information:
Calories:
314 (46% from fat)
Protein:
13g
Fat:
16g (sat 6.9)
Carbohydrate:
30g
Fiber:
2.5g
Sodium:
465mg
Cholesterol:
33mg

Thursday - Cheesy Chicken Spaghetti 6/10

found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1732803&adsqs=raid:1932699

Ingredients:
· 9 ounces uncooked spaghetti
· Cooking spray
· 1 cup frozen chopped onion
· 1 tablespoon bottled minced garlic
· 2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
· 1 tablespoon low-sodium Worcestershire sauce
· 2 teaspoons dried Italian seasoning
· 1/4 teaspoon salt
· 2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
· 3 cups frozen chopped cooked chicken, thawed

Preparation:
Preheat oven to 350º.

Cook pasta according to package directions, omitting salt and fat. Drain.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil.

Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.

Nutritional Information:
Calories:
395 (19% from fat)
Fat:
8.5g (sat 4.9g,mono 0.1g,poly 0.4g)
Protein:
36g
Carbohydrate:
45.3g
Fiber:
3.1g
Cholesterol:
65mg
Iron:
1.9mg
Sodium:
934mg
Calcium:
417mg

Friday - Sirloin Steak with Dijon-Port Sauce 6/11

found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701116&adsqs=raid:1832106

Ingredients:
· 3 cups uncooked medium egg noodles
· 1 pound trimmed sirloin (about 1 inch thick)
· 1/2 teaspoon salt
· 1/2 teaspoon black pepper
· Cooking spray
· 1/2 cup port or other sweet red wine
· 1/4 cup minced shallots
· 1 teaspoon bottled minced garlic
· 1/2 cup less-sodium beef broth
· 1 tablespoon Dijon mustard
· 1/2 teaspoon fresh thyme leaves

Preparation:

Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.

While noodles cook, heat a nonstick skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm.

Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently. Add beef broth; bring to a boil. Cook 20 seconds; remove from heat. Add mustard and thyme, stirring with a whisk.

Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.


Nutritional Information:
Calories:
344 (29% from fat)
Fat:
11g (sat 4.1g,mono 4.6g,poly 0.8g)
Protein:
28.5g
Carbohydrate:
23.6g
Fiber:
1g
Cholesterol:
97mg
Iron:
4.3mg
Sodium:
501mg
Calcium:36mg