MENU – May Week 5

Week 5

Sunday Menu

  • Grilled Pork Tenderloin
  • with Honey Dijon Sauce
  • Potato & Veggie Packets

I just love getting an entire dinner cooked up on the grill. This grill meal will save you on clean up time and provide leftovers for a meal later on this week.

Prep

  • Wash and pat dry your potatoes and squash. I like to slice the potatoes into about 1/4 inch rounds. I slice the squash and onions just a bit thicker. Generally, I cook 1/2 of a baking potato, 1 small yellow squash, and 1/4 of an onion per packet.
  • Get out your aluminum foil and tear into sheets 12-14 inches long. Drizzle half of the foil with olive oil then layer potatoes, squash, and onions. Drizzle the top of the veggies with more oil and season with salt, pepper, and Mrs. Dash Table Blend to taste. Fold over the other side of the foil and fold/pinch the edges to make a sealed packet. Repeat for the rest of the packets.
  • Now preheat your grill/grill pan to medium heat and season your pork tenderloin just as you did your packets. NOTE: You’re making extra pork for Tuesday night. Preheat the oven to 400 degrees if using a grill pan for the pork.
  • Now get the pork tenderloin on the grill – it can take 15-20 minutes on medium heat depending on the size of the tenderloin. Pork can be just a bit pink, but juices do need to run clear.
  • Place your veggie packets on the grill or in the oven. When you turn your pork tenderloin, give them a little shake using pot holders. They should finish about the same time as the meat (or in 20-25 minutes in the oven).
  • Once your pork comes off the grill, let it rest about 5 minutes before slicing and serving. Carefully (they’ll be steamy) tear open your potato & veggie packets and pour onto your plates.
  • While your pork is resting, mix up a tasty sauce like this– 3 parts Dijon mustard, 2 parts honey, and 1 part lite soy sauce. Mix well.
  • Drizzle your pork tenderloin with your honey Dijon sauce and serve it up!

Grocery Items

  • Pork Tenderloin (2 meals)
  • Baking Potatoes
  • Yellow Squash
  • Yellow Onion (2 meals)
  • Olive Oil
  • Aluminum Foil
  • Honey
  • Dijon Mustard
  • Lite Soy Sauce
  • Spice: Mrs. Dash Table Blend, similar

Monday Menu

  • Hamburgers/Hot Dogs
  • Grilled Onions & Peppers
  • Watermelon Slices

Prep

  • Start by patting out your hamburgers or getting out your hot dogs (or both ;)). Generally, we get 3-4 burgers out of a pound of meat. Set aside.
  • Now slice up your watermelon. I buy seedless because it’s easier. Put slices on a plate or in a large bowl and place in the fridge.
  • Slice up your peppers and onions next. I slice into thick rings so that they don’t fall between the grill grates.
  • Now fire up your grill/grill pan to medium-high heat. Once heated, get your burgers (or dogs) going and reduce heat to medium. Cook about 6-7 minutes per side or until you reach your desired doneness. This could vary a lot depending on the thickness of the burgers.
  • Serve your burgers or dogs with your grilled peppers and onions and a slice of watermelon. Have your condiments out and ready so each person can “dress” up their buns. Dig in!

Grocery Items

  • Ground Beef OR Hot Dogs of choice. OR do both 😉
  • Onion (if you need more)
  • Bell Peppers
  • Seedless Watermelon
  • Buns (Hamburger OR Hot Dog)
  • Desired Condiments (Ketchup, Mustard, etc)
  • Sliced Cheese, if desired for burgers

Tuesday Menu

  • Pork & Fig Pizzettes (leftover Pork)
  • Side Salad

Prep

  • Preheat your oven per pizza dough instructions. We’re going for mini pizzas (pizzettes) about the size of a DVD. It’s generally around 400-425 degrees. Dress your mini pizza by drizzling with olive oil and topping with shredded mozzarella (~1/3 c). Drizzle each pizzette with 1-1.5 tbsp of fig preserves or jam (trust me, this flavor combo is amazing). You may need to warm your preserves or jam in the microwave a bit to make it easier to drizzle.
  • Now get out the leftover pork tenderloin from Sunday and chop into bite-sized pieces. Sprinkle your desired amount (at least 1/3 c chopped) on your pizzettes. Pop in the oven.
  • Toss your salad together and make an amazing dressing by mixing 1 tbsp fig preserves with 1 tbsp olive oil and 2 tsp balsamic vinegar per person. Whisk it up and serve over your salad greens. Bon Appetit!

Grocery Items

  • Salad Greens (2 meals)
  • Salad Veggies like Cucumbers, Tomatoes, Carrots, etc. (2 meals)
  • Olive Oil
  • Pizza Dough (refrigerator section) or premade mini crusts
  • Shredded Mozzarella Cheese
  • Fig Preserves or Jam (like THIS)
  • Balsamic Vinegar

Wednesday Menu

  • BBQ Shrimp
  • Sweet Potato Fries
  • Broccoli

Prep

  • Your sweet potato fries will take the longest, so preheat your oven per package instructions and place on a baking sheet. Once your oven is preheated, pop them in.
  • Now make sure your shrimp are thawed if you’re using frozen and pat them dry. We’ll start them just before the potatoes are done.
  • We’ll steam your fresh (washed & trimmed into florets) or frozen broccoli in a microwave-safe dish. It takes 4-10 minutes depending on if it’s fresh or frozen. Stir halfway through the cooking process. Drain, add butter and salt/pepper to taste. Keep warm.
  • Let’s get those shrimp cooking. Preheat a large skillet to medium heat with about 1-2 tbsp of butter. Once melted add your shrimp. Shrimp generally take about 2-3 minutes per side. Once cooked, remove from heat and toss with about 1 tbsp of your preferred BBQ sauce (heated) per person. Add salt and pepper to taste and serve it all up with your broccoli and fries. What a beautifully balanced and colorful meal!

Grocery Items

  • Shrimp, fresh/frozen, peeled & deveined
  • Broccoli Florets, fresh or frozen
  • Butter
  • Sweet Potato Fries, frozen of choice
  • BBQ Sauce of choice

Thursday Menu

  • Sauteed Chicken Cutlets
  • Quinoa
  • Side Salad

Prep

  • Start your quinoa per package instructions. It usually takes about 15-20 minutes. I use chicken stock instead of water for a richer flavor. NOTE: Make extra quinoa for Saturday night.
  • Let’s work on those chicken breasts. Pound your chicken breasts by placing between two sheets of clear wrap or in a Ziploc bag. Pound with a mallet or rolling pin to flatten to about 1/2 inch thick. Slice into palm-sized pieces. NOTE: You’ll need to make enough for tomorrow night as well.
  • Now season your chicken with salt and pepper. Preheat a large skillet to medium heat with 1-2 tbsp butter. Once melted, add in your chicken and cook about 4-6 minutes per side or until cooked through. You may need to cook in batches to not overcrowd the pan. Sprinkle with fresh parsley (~ 1 tsp per cutlet).
  • Once you remove the chicken from the pan (with heat still on medium), you can keep the heat on and add 1/2 tbsp butter, 1 tbsp chicken stock, and 1/4 tsp lemon juice per person/serving and deglaze the pan to make a sauce to drizzle over your chicken and quinoa. Note: it doesn’t take much lemon. Start small, and you can always add more. Don’t add the sauce to the chicken for tomorrow night.
  • While your chicken is cooking up, mix up your side salads and top with your favorite dressing. Serve your quinoa and chicken cutlets on the other half of your plate. Yummy!

Grocery Items

  • Boneless, Skinless Chicken Breasts (2 meals)
  • Salad Greens (if you need more)
  • Salad Veggies (if you need more)
  • Quinoa (2 meals)
  • Chicken Stock (2 meals)
  • Butter
  • Dressing of choice
  • Lemon
  • Spice: Parsley, fresh chopped

Friday Menu

  • Quick Cashew Chicken (leftover chicken)
  • Stir Fry Veggies
  • Fortune Cookies/Cookie

Prep

  • Get out your chicken from last night. Chop into bite-sized pieces. Place in a bowl or Ziploc bag and mix with 1 tbsp cornstarch. Set aside.
  • Steam your stir-fry veggies until tender in a microwave-safe dish with a lid. It usually takes about 6-8 minutes depending on how many servings you’re cooking. Drain and set aside.
  • Now in a medium skillet heated to medium heat, add your chicken to reheat. Add ~1/3 c chicken stock and 1 tbsp peanut butter per person. Mix together and let thicken. Add more stock if needed. Reduce heat and mix in ~ 2 tbsp cashews and  ~1/2 tbsp lite soy sauce per person. Add red pepper flakes to taste (don’t get carried away, the heat will grow :)).
  • Now serve it up. I like to serve this in a shallow bowl with my veggies topped with my cashew chicken. Top with a few extra cashews and add your fortune cookie/cookie on the side. Delish!

Grocery Items

  • Stir-Fry Veggie Blend (fresh in produce section or frozen)
  • Chicken Stock (if you need more)
  • Lite Soy Sauce
  • Cornstarch
  • Cashews
  • Peanut Butter, of choice
  • Premade Fortune Cookies or Cookie of choice
  • Spice: Red Pepper Flakes

Saturday Menu

  • Chili Steak
  • Pineapple Quinoa (leftover quinoa)
  • Roasted Asparagus

Prep

  • Get out your steak and season both sides with salt and pepper. Sprinkle each side with 1 tsp chili powder. Set aside.
  • Preheat your grill/grill pan to medium-high heat AND preheat your oven to 400 degrees.
  • Place the washed, dried, and trimmed asparagus in a 9 x 13 baking dish/similar. Drizzle/coat with olive oil and season with salt and pepper to taste. Pop in the oven for about 15 minutes, tossing halfway.
  • Get your steaks on the grill. Grill ~ 5 minutes per side or until desired doneness. Let rest 5 minutes before slicing.
  • While your asparagus and steak are cooking, mix up your pineapple quinoa. Heat up leftover quinoa in the microwave and add 1/4 c pineapple and 1 tbsp chopped fresh cilantro per person. Heat through in the microwave.
  • Serve your sliced chili steak and asparagus with your pineapple quinoa. Enjoy!

Grocery Items

  • Skirt Steak or Flat Iron Steak
  • Asparagus, fresh
  • Cilantro, fresh
  • Pineapple, crushed/bits
  • Olive Oil
  • Spice: Chili Powder
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