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MEAT/FISH/SEAFOOD:
2-1/2 lb. pork tenderloin
4-6 orange roughy fillets
1-1/2 lbs. boneless, skinless chicken thighs
2 lbs. sirloin steakDAIRY:
orange juice
1 pkg. or tub fresh-grated Parmesan cheese
8 oz. plain yogurt
container of crumbled feta cheese
8 oz. sour cream 2 (8 oz.) pkgs.
cream cheeseRICE/NOODLES:
12 oz. bag wide egg noodles
orzo pasta
1 box soba noodlesFROZEN VEGETABLES:
none this weekFRESH FRUITS/VEGETABLES:
2-3 tomatoes
2 lemons
1 bunch of green onions
1 bunch green leaf lettuce
1 cucumber
1 container fresh strawberries
1 container/bag mixed salad greens
1 bag potatoes
1 bunch of fresh spinach CANNED GOODS:
11 oz. can mandarin oranges can (21 oz.)
cherry pie fillingSOUPS/SAUCES: can chicken brothWINES AND SPIRITS:
none this weekMISCELLANEOUS
orange marmalade
prepared horseradish
rice vinegar
white balsamic vinegar
box cinnamon graham crackers |
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MANDARIN PORK 2-1/2 lb. pork tenderloin (use leftover pork for Day 5's Salad)
2 Tbsp. oil
1 1/2 c. orange juice
2 Tbsp. cornstarch
1/2 c. orange marmalade
4 Tbsp. lemon juice
2 tsp. prepared horseradish
1/2 tsp. salt
1 can (11 oz.) mandarin oranges, drained
Cut tenderloin into slices. Brown in oil in large, non-stick skillet for about 3 minutes per side; remove and set aside. In a small bowl, combine orange juice and cornstarch; place in the skillet. Add the marmalade, lemon juice, horseradish, and salt. Bring to a boil. Reduce heat, cook and stir until sauce thickens, about 2-3 minutes. Return pork to the skillet, cover and cook for 10 more minutes, or until pork us no longer pink. Garnish with mandarin oranges.
Suggested Side Dish: Noodles and fresh
tomato slices
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ORANGE ROUGHY PARMESAN
4-6 orange roughy fillets, or another fish of choice
3 tsp. lemon juice
5 Tbsp. fresh-grated parmesan cheese
3 green onions, chopped
4 Tbsp. plain yogurt
1 Tbsp. butter or margarine, melted
Set oven control to broil. Line a cookie sheet with aluminum foil, and spray lightly with cooking spray. arrange fish on pan, brush with lemon juice. Let stand at room temperature for 10 minutes. In a small bowl, combine cheese, onion, yogurt, and butter and mix well. Broil fish 4-6 inches from the heat for 5 minutes, or until it flakes easily with a fork. Carefully spread cheese mix on top of each fillet. Broil an additional 3-5 minutes, or until cheese is light, golden brown. Serve immediately.
Suggested Side Dish: Baked Potatoes & sour cream,
Spinach with Lemon
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GREEK CHICKEN THIGHS WITH ORZO PASTA
1-1/2 lbs. boneless, skinless chicken thighs
salt & pepper
1/2 teaspoon garlic powder
1/2 tablespoon olive oil
2-1/4 cups chicken broth
1 large lemon
1 teaspoon dried oregano
1-1/4 cup orzo pasta
1/2 cup crumbled Feta cheese
Sprinkle both sides of chicken
thighs with salt, pepper and garlic powder. Cut the lemon in half. Use one
half of the lemon for about 3-4 thin slices. The other half of the lemon
will be squeezed into the chicken broth.
Spray a large skillet with nonstick spray. Add the olive oil to the
skillet and heat on medium high. Once skillet is hot, add the chicken
thighs to the pan and brown on each side for about 3-4 minutes per side.
Remove chicken from the pan. Add the chicken broth to the pan and squeeze
in juice from half of the lemon, stir to combine. Stir in the orzo pasta,
oregano and 1/2 teaspoon of salt. Add chicken back to the pan along with
the slices of lemon. Bring to a light boil. Cover; reduce heat and simmer
for 10 minutes, stirring once lightly during cooking. Once chicken has
cooked through and the pasta is tender, remove from heat and sprinkle with
Feta cheese.
Suggested Side Dish: Tossed Salad
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GRILLED SOY-HONEY
SIRLOIN STEAK
2 lb. sirloin steak
1/2 c. soy sauce
1/2 c. rice vinegar
1/3 c. honey
1 tsp. ground pepper
1 tsp. ground ginger
Combine all ingredients except the
steak in a small bowl. Mix well. Pour out and reserve 1/2 cup of the
marinade. Place the steak in a gallon-size food storage bag, and pour
the marinade over the steak. Seal, and set aside at room temperature for
1 hour, or refrigerate for up to 2 hours. Turn the bag over every 15
minutes or so to fully distribute the marinade.
Prepare the grill. Spray lightly with nonstick cooking spray.
Grill steak about 8 minutes per side, basting every so often with
reserved marinade. Check for doneness by making a cut into the thickest
part of the steak. Leave on for a few more minutes, if desired.
Remove steak from grill, and let sit about 3 minutes before slicing.
Serve immediately.
Suggested Side Dish: Soba noodles with Soy
Sauce
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PORK AND BALSAMIC STRAWBERRY SALAD
Leftover pork from Day 1
1 pint fresh strawberries, cleaned, hulled and halved
2 Tbsp. white balsamic vinegar
2 tsp. sugar
3/4 cup crumbled feta cheese
1 package spring mixed baby greens
Combine strawberries, vinegar and sugar. Let sit in the refrigerator for
at least 30 minutes.
Place greens on a large platter and sprinkle with feta cheese. Arrange
pork on top of greens and top with strawberry mixture.
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CHERRY CHEESECAKE DELIGHT
2 c. crushed cinnamon graham crackers
4 Tbsp. sugar
4 Tbsp. butter or margarine, melted
2 (8 oz.) pkgs. cream cheese, softened
2 eggs
1 c. sugar
1 Tsp. vanilla
1 can (21 oz.) cherry pie filling
Combine cracker crumbs, sugar, and butter in a medium bowl until well
mixed. Pat into the bottom of a lightly-sprayed 9x13x2 inch pan.
Refrigerate for 30 minutes or until set. Preheat oven to 350 degrees.
Combine the cream cheese, eggs, sugar, and vanilla and mix thoroughly.
Spread over the top of the graham cracker crumbs, and bake for 15
minutes. Cool completely, top with the cherry pie filling, and enjoy.
Refrigerate any leftovers.