MENU – April Week 2

April Week 2

Sunday Menu

  • Grilled Pork Tenderloin
  • Corn on the Cob
  • Caprese Salads

FLAVOR note: If you don’t like basil, skip it, not the salad. It’s delish without it as well.

Prep

  • Start by preheating your grill/grill pan to medium heat and seasoning your pork tenderloin with a salt-free seasoning blend like Mrs. Dash Table Blend, salt, and pepper. NOTE: You’re making extra meat for tomorrow night.
  • Now get the pork tenderloin on the grill – it can take 15-20 minutes on medium heat depending on the size of the tenderloin. I usually grill 8-10 minutes per side. Pork can be just a bit pink but juices do need to run clear.
  • Boil a large pot of water for your corn. Once boiling, reduce heat to a gentle boil and add your corn. Cook about 7-8 minutes or until your desired tenderness. NOTE: Make extra for tomorrow. Optional: You can take the corn out of the water, pat dry with a clean dish towel, and transfer to the grill for 2-3 minutes to get a little char. I love the look and taste.
  • While your corn is boiling and your pork is grilling, slice your tomatoes and mozzarella cheese. I like to slice a large ball of mozzarella into thin circles and then again in half. Then layer tomato, mozzarella, washed fresh basil leaf and repeat on each plate. Season with salt and pepper and drizzle with balsamic vinegar and extra virgin olive oil to taste just before serving.
  • Once your pork comes off the grill, let it rest about 5 minutes before slicing and serving. Add your corn and butter to the plate. Now you’re ready to eat!

Grocery Items

  • Pork Tenderloin (2 meals)
  • Corn, fresh/frozen (2 meals)
  • Tomatoes, Campari or Roma
  • Fresh Basil
  • Fresh Mozzarella
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Butter
  • Spices: Mrs. Dash Table Blend or similar

Monday Menu

  • Southwest Salads (using leftover pork & corn)
  • with BBQ Ranch & Tortilla Points

Prep

  • Preheat your oven to 425 degrees. Place one tortilla per person on a foil lined baking sheet and lightly coat with cooking spray oil (like olive oil non-stick spray). Coat both sides and pop in the oven for about 4 minutes per side. This will crisp them up for your tortilla points.
  • While your tortillas are cooking, get your salads made by placing 2 cups salad greens in a large bowl or on a dinner plate. Top with your salad veggies like tomatoes, carrots, and sliced avocado. Now carefully slice the corn off the cob from yesterday and slice your pork tenderloin into bite-sized pieces.  Place corn (~1/2 c) and pork (1/2-3/4 c) on each salad. You can serve the pork and corn warm or cold. It’s up to you.
  • Break up your tortilla points and serve one with each salad. Mix up your BBQ ranch like this… Per person/serving add 1 tsp BBQ sauce and 2 tbsp ranch dressing and mix (if you’re making 4 servings, that’s 4 tsp BBQ sauce + 1/2 c ranch and mix it up). Drizzle dressing over salad and you’re ready for a flavor explosion!

Grocery Items

  • Salad Greens
  • Salad Veggies of choice like:
    • Grape tomatoes
    • Shredded carrots
    • Cucumbers
    • Avocado
  • BBQ Sauce of choice
  • Ranch Dressing of choice
  • Cooking Oil spray
  • Tortillas, I use corn, taco size (2 meals)

Tuesday Menu

  • Fish Tacos

I love Taco Tuesday and this fresh and easy dish!

GET-AHEAD TIP: Go ahead and slice up your onion, zucchini, and squash for tomorrow’s meal. When you get home all you’ll need to do is saute it up!

Prep

  • Start by chopping your toppings like avocados and fresh cilantro. I like to slice the avocado and pull the leaves off the stems of the washed and dried cilantro. Go ahead and get out your cheese, shredded cabbage, and salsa as well. Set aside.
  • Now start with thawed fish (fresh is great if you can find it). If it’s not thawed, running it under cool water can thaw it in about 20 minutes. Pat dry and season with salt and pepper. Sprinkle 1/4-1/2 tsp each of cumin powder and chili powder per two servings. I like them pretty seasoned.
  • Heat a large skillet to medium heat. Add 1-2 tbsp olive oil. Once hot, add your fish in the skillet. It’ll take about 3 minutes per side.
  • While your fish is cooking, get out your toppings and tortillas. I like to heat my tortillas gently in the microwave covered with a wet paper towel.
  • Just before your fish is done use a spatula to cut it into pieces and turn up the heat to evaporate excess liquid (up to a minute).
  • It’s time to build your tacos! I like to build like this: fish, cilantro, cabbage, sour cream/Greek yogurt, avocado, salsa… If you want to kick it up a notch (you know I’m gonna!), add a squeeze of Sriracha over your cabbage.

Grocery Items

  • Tortillas (if you need more)
  • White Fish like cod, orange roughy (can be frozen)
  • Shredded Cabbage
  • Cilantro, fresh
  • Shredded Cheese of choice
  • Salsa
  • Avocado
  • Sour Cream/ Greek Yogurt
  • Spices: Cumin & Chili Powder
  • Optional: Sriracha

Wednesday Menu

  • Slow Cooker Roast Chicken
  • Sauteed Zucchini & Squash
  • Dippy Bread with Olive Oil

EASY PEASY-I used to be nervous about cooking a whole chicken. This is super easy and your house will smell amazing!

Prep

  • START IN THE MORNING–Get out your Crock Pot. Drizzle the bottom of the cooker with olive oil (1 tbsp) and place an entire thinly sliced yellow onion across the cooking surface. Now quarter one lemon and drop in the pot. Add about 1/2 tsp salt on the onions and lemon.
  • Now get your chicken ready to throw in by removing it from the package and taking out and discarding the bag of giblets (I know, not pleasant, but it’s better than accidentally cooking them). Now rinse off your chicken and gently shake out excess water and place in the pot. Drizzle the chicken generously with olive oil. Now season the chicken by sprinkling the following spices all over the bird-> 1.5 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp thyme. Cover and cook on low 6-8 hours.
  • When you get home, turn the cooker to warm or off to prevent overcooking the bird. You can go ahead and take it out of the slow cooker and put it on a cutting board to cool.
  • If you haven’t already sliced up your washed zucchini and squash, do it now. Cut into thin rounds (~1/4 inch). I cook about half a zucchini and half a squash per person. Heat a large skillet to medium heat with 1-2 tbsp olive oil. Add in your veggies and saute until tender (about 7-9 minutes), stirring frequently. Season with salt and pepper. I like to also add about 1/4 tsp dried oregano per serving.
  • Cut your chicken, plate your veggies, and serve it all up with your favorite bakery bread and drizzle with or dip in olive oil.

Grocery Items

  • Whole Roasting Chicken
  • Yellow/Sweet Onion
  • Lemon
  • Zucchini
  • Squash
  • Bread of choice
  • Olive Oil
  • Spices: Dried Oregano, Paprika, Thyme

Thursday Menu

  • Grilled Burgers with Cheese
  • Spinach Salads

LEFTOVER NOTE: If you have leftover bread from yesterday, you can thinly slice and use it for your bun or an open-faced burger.

Prep

  • Pat out your burgers (I usually get about 4 per pound of ground beef). I’m seasoning only with salt and pepper because of how we’re using the leftovers. NOTE: Make extra for tomorrow.
  • Fire up that grill or grill pan and preheat to medium heat. Once heated, get your burgers on the hot grill/grill pan. Cook to your desired doneness, but likely 4-5 minutes per side. NOTE: You’ll be reheating some tomorrow, so a little less done will be best for those.
  • While your burgers are grilling, get your salads ready on your plates with your veggie toppings and preferred dressing.
  • Just before pulling your burgers off the grill, add your sliced cheese for melting on just the ones you’re eating tonight. Put them right on the buns, add your favorite condiments, and dig in!

Grocery Items

  • Ground Beef (2 meals)
  • Fresh Spinach (2 meals)
  • Salad Toppings like:
    • Shredded carrots
    • Grape tomatoes
  • Sliced Cheese of choice
  • Buns of choice
  • Condiments of choice
  • Dressing of choice

Friday Menu

  • Spaghetti & “Meatballs” (using leftover burgers)
  • with Spinach

PASTA TIP: Pasta is tasty and easy to eat. So I like to balance the portion by adding ~ one cup of cooked veggies into each portion of cooked pasta.

Prep

  • This is an easy peasy and super nostalgic meal for me. Get your pasta water boiling. Once you got boilage ;), drop your noodles in and cook per package instructions.
  • While your pasta is cooking, get the sauce and meatballs ready. Coarsely chop the burgers into chunks that are “meatball-ish.” Drizzle with olive oil and add a sprinkle of Italian Seasoning (1/2-1 tsp). Cover with a wet paper towel and reheat partially in the microwave. Now add in your pasta sauce and heat completely. Cover with a dry paper towel or your microwave will be a mess.
  • Now, drain your pasta and mix in 1 large handful of spinach per portion. It’ll wilt in no time. Place your pasta and spinach mixture on a plate or in a pasta bowl. Cover with “meatballs” and sauce. Top with grated Parmesan and enjoy!

Grocery Items

  • Spaghetti Noodles
  • Spaghetti/Pasta Sauce
  • Spinach (if you need more)
  • Parmesan, grated
  • Spice: Italian Seasonings

Saturday Menu

  • Cuban-Style Pork Chops
  • Smoky Sweet Potatoes
  • Buttery Broccoli

 

Prep

  • Preheat your oven to 425 degrees. Place the washed and dried sweet potatoes on a foil-lined baking sheet. I like to cut them in half if they’re on the larger side to pre-portion and speed up cooking. Cook for about 35-40 minutes or until tender.
  • Season your pork chops with salt, pepper, and chili powder (lightly dust each chop). Place 1-2 tbsp olive oil in a large skillet and place your pork chops in the pan. Start on low heat for about 2-3 minutes and then increase to medium heat. Cook about 5-6 minutes per side depending on thickness. Juices should run clear when done. Just before removing from your pan, turn heat to low and add 2 tbsp Dijon mustard (per 4 chops). Coat the chops. Now top each chop with one slice of ham (folded if needed) and a slice of Swiss cheese. Allow to melt.
  • While your pork chops are starting, wash and trim your broccoli into florets and place in a covered microwave-safe bowl with 2-3 tbsp water. Steam for about 6-8 minutes or until they reach your desired texture. Once cooked, carefully drain and add butter (~1/2 tbsp per person) and salt and pepper to taste.
  • Now let’s put it all together on your plate. Slice a sweet potato and add a bit of butter, salt, and pepper. Now sprinkle with paprika to give it a smoky flavor.  Add your Cuban chops to the plate with a few sliced pickles on top and a side of broccoli. Dig in!

Grocery Items

  • Pork Chops ~1 inch+ thickness
  • Sweet Potatoes
  • Broccoli, fresh
  • Thin Sliced Ham, like deli ham
  • Swiss Cheese, sliced
  • Dijon Mustard
  • Butter
  • Thinly sliced Pickles
  • Spices: Chili Powder, Paprika
Print Friendly, PDF & Email