Monday, September 27, 2010

Sunday - 5 Day Meal Planner

Monday: Fish Tacos
Tuesday: Show-off Roast Pork
Wednesday: Portabella and Gouda Burger with Garlic Mayo
Thursday: Cube Steak and Potatoes
Friday: Saucy Pork and Potato Crock Pot

Monday - Fish Tacos 9/27

found at

· 1/2 cup sour cream
· 1/2 cup mayonnaise
· 1/4 cup chopped fresh cilantro
· 1 package taco seasoning mix, divided
· 1 lb cod or 1 lb white fish fillet, cut into 1 inch pieces (about 4)
· 2 tablespoons vegetable oil
· 2 tablespoons lemon juice
· 1 (12 count) packagetaco shells, warmed or 1 (12 count) package flour tortillas

· shredded cabbage
· chopped tomato
· lime juice
· taco sauce

1. Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
3. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
4. Fill taco shells with fish mixture.
5. Top with toppings.

Tuesday - Show-off Roast Pork 9/28

found at

· 1 boneless pork loin (2 to 3 pounds)
· 3 tablespoons softened butter
· 3 ounces finely-chopped prosciutto
· 2 -3 tablespoons finely-minced garlic
· 2 -3 tablespoons chopped fresh rosemary (or 1 - 1 1/2 T dried)
· 1 -1 1/2 tablespoon fresh grated parmesan cheese or 1 -1 1/2 tablespoon shredded parmesan cheese
· black pepper
· 1 -2 cup dry white wine

1. Mix together butter, prosciutto, garlic, rosemary, parmesan, and black pepper and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
2. Preheat oven to 350 degrees F.
3. Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
4. Spread butter mixture over the roast, using the handle of a spoon to get it into the slits you made earlier (very important).
5. (At this point, you can wrap roast in plastic and refrigerate overnight and up to 1 day.) Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.
6. Remove from oven, cover with aluminum foil and let rest for about 15 minutes.

Wednesday - Portabella and Gouda Burger with Garlic Mayo 9/29

found at

· 2 large portabella mushroom caps, cleaned and stem removed
· 3 -4 slices gouda cheese (thin slices, smoked is good!)
· 2 tablespoons olive oil
· 1 clove garlic, sliced
· 1 teaspoon dried thyme
· 2 slices fresh ripe tomatoes (thick slices)
· 2 good bakeryrolls or 4 slices French bread, lightly toasted

Garlic Mayo
· 2 tablespoons mayonnaise
· 1 teaspoon lemon juice
· 1 clove garlic, minced
· 2 teaspoons bermuda onions, minced
· 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, minced
· 1/2 tablespoon dried parsley or 1 1/2 tablespoons fresh parsley, minced

1. Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
2. Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
3. In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
4. When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
5. Try to include as much of the sliced garlic and thyme as possible in the skillet.
6. Turn mushroom caps over and top with cheese.
7. Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
8. Alternatively, these are delicious on the grill as well!
9. Serve with tomato on toasted rolls or French bread spread with garlic mayo.
10. Really nice with some avocado on the side.

Thursday - Cube Steak and Potatoes 9/30

found at

· 3/4 cup all-purpose flour
· 4 medium cube steaks
· 1 teaspoon garlic pepper seasoning
· 2 tablespoons vegetable oil
· 2 -3 cups frozen steak-style French fries
· 1 medium onion, thinly sliced
· 1 (10 3/4 ounce) can cream of mushroom soup
· 1/2 cup milk

1. Preheat oven to 350 degrees.
2. Place flour on a sheet of wax paper.
3. Lightly season steaks with salt and pepper.
4. Coat steaks with flour, shake off excess
5. In large skillet brown steaks on both sides in hot oil.
6. Place fries and onions in a rectangular 3-quart baking dish.
7. Top with steaks.
8. In small bowl stir together soup and milk; pour over steaks, fries and onions.
9. Tightly cover with foil.
10. Bake about 1 hour or until steaks and onions are tender

Friday - Saucy Pork and Potato Crock Pot 10/1

found at

· 1 (10 1/2 ounce) can cream of celery soup
· 1 (8 ounce) can tomato sauce
· 1 (5/8 ounce) envelope Italian salad dressing mix
· 3 medium potatoes, thinly sliced
· 2 medium onions, thinly sliced
· 6 boneless pork chops

1. Combine soup, tomato sauce and dressing mix.
2. Spoon 1/3 of the mixture in the bottom of a crock pot.
3. Add 1/3 of the potatoes topped with 1/2 of the onions, repeat the layers and top with the remaining potatoes and 1/3 of the sauce mix.
4. Add the boneless pork chops and top with the remaining sauce.
5. Cover and cook on High 7-9 hours.