Menu Plan for Week of March 26

Finished Menu Plan for this week!!!!  I love it when it is done.  I just feel so empowered because I have a plan!!   As you can tell I only do 4 days of meals.  Why?  I like to leave flexibility in my menu for leftover night and nights when we may want to go out to eat. Flexibility and a Plan…it’s the best of both worlds!  At the end is the grocery list.  I hope you try the menus.  I know they are helping me with that rush of what’s for dinner tonight!
Asian Grill Pork Tenderloin
Day 1
Grilled Steak & Shrimp Fajitas
4 limes
3 tbsp (30 mL) Chipotle Rub
2 tbsp (15 mL) canola oil
1 lb (500 g) shrimp, 31–40 ct, peeled and deveined
1 lb beef skirt or flank steak
1 each green pepper, red pepper and onion
Optional: flour tortillas, salsa, guacamole, sour cream, shredded cheese
DIRECTIONS
Preheat the Double Burner Grill Pan for 5 minutes on medium-high heat.
For the marinade, juice the lime to measure 2 tbsp (30 mL). Add the juice, rub, and oil to a medium bowl and stir to combine. Repeat in a separate bowl.
Add the steak to one bowl and shrimp to another bowl, stir to coat with the marinade, and let sit, covered, in the refrigerator for at least 5 minutes, or up to 30 minutes.
Slice onions and pepper and put on one side of the grill to cook.
Grill the steak first for 7 minutes per side depending upon desired doneness rotating and moving around the grill occasionally to ensure even cooking. Put on cutting board to rest. Then grill shrimp 4 minutes per side or until opaque.  Slice the beef against the grain before serving..
Serve with the optional accompaniments.
Day 2
Slow Cooker Thighs with Jasmine Rice and
Sauted Green Beans
Slow Cooker Spicy Thighs
1 tbsp. extra-virgin olive oil
6 bone-in or boneless chicken thighs
kosher salt
Freshly ground black pepper
1/2 c. low-sodium soy sauce
1/2 c. ketchup
1/4 c. honey
3 cloves garlic, minced
1/2 oz. freshly chopped ginger
2 tbsp. sriracha
Juice of 1 lime
Cooked rice, for serving
Freshly chopped cilantro, for garnish

  1. In the Rockcrok over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer chicken thighs to slow cooker.
  2. Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss to combine.
  3. Cover and cook until no longer pink, on low for 6 hours or high for 2 hours. Serve with rice and garnish with cilantro.
Sauteed Green Beans with Bacon
SAUTÉED GREEN BEANS WITH BACON
INGREDIENTS

8 oz (250 g) fresh green beans
3 slices uncooked bacon
1   shallot
2 tbsp (30 mL) water
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground black pepper

DIRECTIONS
  1. Trim ends and cut longer beans in half.  Thinly slice bacon crosswise into thin strips. Cook bacon in (10-in./24-cm) Skillet over medium-high heat 7-9 minutes or until crisp.
Finely chop shallot. Add shallot to Skillet and cook 20-30 seconds or until fragrant. Add green beans, water, salt and pepper. Cover; cook 6-8 minutes or until green beans are crisp-tender, stirring occasionally.
Day 3
GRILLED ASIAN PORK TENDERLOIN SALAD
INGREDIENTS
Dressing
3 tbsp (45 mL) rice vinegar
1 1/2 tbsp (22 mL) soy sauce
2 tsp (10 mL) Asian Seasoning Mix
1 tsp (5 mL) sugar
1/3 cup (75 mL) vegetable oil
Salad and Pork
5 cups (1.25 L) mixed salad greens
1 medium red bell pepper, cut into 2-in. (5 cm) strips
1 cup (250 mL) snow peas
1/2 red onion, sliced into thin wedges
1/3 cup (75 mL) snipped fresh cilantro
2 tbsp (30 mL) Asian Seasoning Mix
1 tbsp (15 mL) vegetable oil
1 pork tenderloin, about 1 lb (500 g)
1/4 cup (50 mL) dry roasted peanuts, coarsely chopped (optional)
DIRECTIONS
  1. For dressing, combine vinegar, soy sauce, seasoning mix and sugar in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.
  2. For salad, arrange greens on large serving platter. Top with bell pepper, snow peas, onion and cilantro. Cover; refrigerate until ready to serve.
  3. Heat Grill Pan over medium heat 5 minutes. For pork, combine seasoning mix and oil in (1-cup) Prep Bowl; rub over entire surface of pork. Grill pork 15-18 minutes or until Digital Pocket Thermometer registers 155°F (68°C) for medium doneness or 165°F (75°C) for well done, turning every 5 minutes. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes.
  4. To serve, carve pork into thin slices and arrange around edge of salad on serving platter. Sprinkle with peanuts, if desired. Drizzle with dressing.
Day 4
CHICKEN, BACON & RANCH PIZZA and Side Salad
5 (1 review)
INGREDIENTS

2 cups (500 mL) diced cooked chicken
1/2 cup (125 mL) ranch dressing
1   garlic clove, pressed
1/4 tsp (1 mL) each salt and coarsely ground black pepper
Cornmeal for dusting
16 oz (450 g) frozen prepared pizza dough, thawed (see Cook’s Tip)
2 small vine-ripened tomatoes, seeded and diced
1 cup (250 mL) shredded Colby & Monterey Jack cheese
5 slices bacon, cooked, drained and crumbled
2   thinly sliced green onions

DIRECTIONS
  1. Prepare grill for indirect cooking over medium-high heat. Combine chicken, dressing, pressed garlic, salt and black pepper in medium bowl; toss to coat.
  2. Generously sprinkle Pastry Mat with cornmeal; place dough onto center of mat. Roll dough to an 12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan; gently stretching to cover bottom. Top crust with chicken mixture and tomatoes; sprinkle evenly with cheese and bacon.
  3. Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, rotating pan occasionally for even grilling. Remove pan from grill. Sprinkle evenly with green onion. Cut pizza into 12 slices.
Yield:
  • 6  servings of 2 slices
Nutrients per serving:
Calories 470, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 35 g, Fiber 2 g, Protein 26 g
Cook’s Tips:
For best results, let pizza dough stand at room temperature for 20 minutes before rolling it out.
Grocery List for March 26th
 
Dairy
16 oz (450 g) frozen prepared pizza dough, thawed
1 block Colby & Monterey Jack cheese
8 ounces Sour cream
Meat
1 lb boneless skinless chicken
8 slices bacon
1 pork tenderloin, about 1 lb (500 g)
6 bone-in or boneless chicken thighs
1 lb (500 g) shrimp, 31–40 ct, peeled and deveined
1 lb beef skirt or flank steak
Produce
1   head of garlic
2 small vine-ripened tomatoes
2   thinly sliced green onions
5 cups (1.25 L) mixed salad greens
21 medium red bell pepper
1 cup (250 mL) snow peas
1/2 red onion
Small bunch fresh cilantro
8 oz (250 g) fresh green beans
1   shallot
1 small nub of ginger
51 lime
1 green pepper,
1 onion
Prepared Guacamole or avocado (optional)
Dry (middle of store)
1/2 cup (125 mL) ranch dressing
2 tbsp. Sriracha
1 lb rice
12 flour tortillas
Salsa
Pantry-things you already have on hand-replace as needed
 salt
ground black pepper
Cornmeal for dusting
3 tbsp (45 mL) rice vinegar
1 1/2 tbsp (22 mL) soy sauce
2 tsp (10 mL) Asian Seasoning Mix
1 tsp (5 mL) sugar
1/3 cup (75 mL) vegetable oil
1/4 cup (50 mL) dry roasted peanuts (optional)
Olive oil
kosher salt
1/2 c. ketchup
1/4 c. honey
3 tbsp (30 mL) Chipotle Rub
Linda’s Grocery List
Dairy

1 block Colby & Monterey Jack cheese
8 ounces Sour cream
Meat
1 lb boneless skinless chicken
8 slices bacon
1 lb (500 g) shrimp, 31–40 ct, peeled and deveined
1 lb beef skirt or flank steak
Produce
1   head of garlic
2 small vine-ripened tomatoes
2   thinly sliced green onions
5 cups (1.25 L) mixed salad greens
1 cup (250 mL) snow peas
1/2 red onion
Small bunch fresh cilantro
8 oz (250 g) fresh green beans
1   shallot
1 small nub of ginger
5 limes
1 green pepper,
1 onion
Prepared Guacamole or avocado (optional)
Dry (middle of store)
1/2 cup (125 mL) ranch dressing
2 tbsp. Sriracha
12 flour tortillas
Salsa
Pantry-things you already have on hand-replace as needed
3 tbsp (45 mL) rice vinegar
1 1/2 tbsp (22 mL) soy sauce
1/4 cup (50 mL) dry roasted peanuts (optional)
Other items
Canned cat food
Grapes
mik
yogurt
eggs
Cheddar cheese
potatoes