Meal Plan Monday

This week are leaning towards some grilled favorites to keep the heat down in the kitchen.


Monday Lunch Ham Sandwiches and tossed salad
Dinner Waffles, eggs and fruit

Tuesday Lunch Quesadias with chips and pico de Galla
Dinner Philly Cheese steaks and oven baked chips with rosemary salt

Wednesday Lunch pasta bake
Dinner Black Bean tostadas, Spanish rice and sliced avocados

Thursday Lunch Chicken N Rice made on stove top
Dinner Pizza and Greek salad with low fat feta cheese

Friday Lunch Peanut butter and jelly sandwiches and vegetables with ranch dressing
Dinner Kids are spending the night with grandma, not sure what Scott and I are doing yet.

Saturday Lunch Scott and I will probably have a salad and leftovers
Dinner Nachos with all the fixings

Sunday Lunch Pork Tenderloin with Mojo sauce, grilled corn on the cob and jello

Be sure to visit the host of menu-plan-monday




Recipes:

Philly Cheese steaks
4 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1 large green bell pepper, thinly sliced
2 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound rib-eye steak, very very thinly shaved or sliced

Ketchup, optional topping
Italian pickled peppers, accompaniment

1.Preheat the oven to 200 degrees F.

2.Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

3.Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.


Pork Tenderloin with Mojo sauce

2 juice oranges
4 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon dried oregano, crumbled
2 pork tenderloins (3/4-lb)

1.Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.

2.Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.

3.Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.

4.When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.

5.Serve pork drizzled with mojo sauce.