
Right now I have a sick daughter, a son who getting better and we are in the middle of some pretty major home renevating so my menu is pretty simple and most of it will be made in the crockpot.
Fine Print: subject to change without noticeMonday Lunch Chicken noodle soup, grapes and wheat thins
Dinner Three pepper pork chops, mixed vegetables, roasted taters and rolls
Recipe Below These pork chops are deliciouse and easy
Tuesday Lunch grilled cheese sandwiches and fruit
Dinner French toast, strawberries and scrambled eggs
Wednesday Lunch Chicken salad and mixed fruit
Dinner Black Bean Soup served with warm tortillas
Recipe BelowThursday Lunch quesadillas and left over black bean soup
Dinner Spaghetti, french bread and tossed salad
Friday Lunch Fend for yourself, AKA clean out the fridge
Dinner Sticky Chicken, Scalloped potatoes and peas
Saturday Lunch we have more work to do on the house so I am not sure what we will do for lunch. Maybe chicken strips or something of the sort that is quick and easy
Dinner Pizza and salad
Sunday Lunch Subs and salad
Dinner Bean burritos and Spanish rice
Three Pepper Pork Cutlets
1 pound pork tenderloin
2 teaspoons paprika, sweet Hungarian
1 teaspoon dried whole thyme
1 teaspoon olive oil
1/2 teaspoon dried whole oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 large garlic cloves
1.Trim fat from pork. Cut pork crosswise into 8 slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten each slice to 1/4" thickness, using a meat mallet or rolling pin. Combine paprika and next 9 ingredients; stir well. Rub pork with paprika mixture. Place on a rack coated with cooking spray; place rack on a shallow roasting pan. Broil 5 inches from heat for 5 minutes. Turn pork over, and broil and additional 4 minutes or until done.
2.Yield 4 servings.
Black Bean Soup
2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 large onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
3 cans black beans (15-ounce)
I make my own2 tablespoons ground cumin, a couple of palm fulls
1 1/2 teaspoons ground coriander, 1/3 palm full
Salt and pepper
2 tablespoons plus 2 teaspoons hot sauce, divided (2 to 3)
1 quart chicken or vegetable stock
1 can diced tomatoes (15-ounce) diced tomatoes with peppers and onions, or stewed tomatoes
Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leaf
Be sure to head over to the host of Menu Plan Monday
organizing junkieLabels: Frugal Tips, Recipes