Sunday, May 4, 2008

Menu Planning Monday...the Sunday night version

So I don't want to talk about how much we ate out this weekend :) Between catching planes and running the race (and recovering), cooking was low on the priority list. But I don't want to blow our entire food budget the first week of the month, so it's back to menu planning! So here it is:

L: Weekend left overs (pizza, Chinese), cantaloupe or pears (kids pick), chocolate milk
D: Spaghetti and meatballs, spinach salad with strawberries

Harmony dance lessons
L: MYO pizza lunchables, cottage cheese, apple, pear or cantaloupe,
D: Grilled cheese, strawberries, broccoli, and carrots, ice cream bars

Go to grocery store before dinner
L: Ham sandwiches, pudding, grapes, carrots
D: Rotisserie chicken (on sale at grocery store for $3.99), green beans, potatoes

Life group
L: Left over chicken sandwiches, milk, fruit and veggie
D: Hamburgers (from freezer), sweet potato fries (if I can find them), salad

L: Homemade pizza (if friends come over) or a picnic
D: Cumin lime pork tenderloin (from the freezer), corn, au gratin potatoes, salad, lilac sorbet

The interesting things are on Friday! Here are the recipes:

Cumin Lime Pork Tenderloin (from Rachel Ray 365)
2 lb pork tenderloin (I buy a whole pork tenderloin when they're on sale for $1.77 (like now) and have it cut into three roasts and the rest as pork chops)
1/4 c lime juice
2 T olive oil
2 T cumin
1 T coriander
2 cloves garlic, sliced

Preheat oven to 400 F. Place tenderloin on a cookie sheet lined with aluminum foil. Rub in olive oil, then drizzle EVOO over the roast. Mix together the cumin and coriander, then season the roast with it (it will be heavy). Make small slits all over the top of the roast, and stick the garlic in the slits (make sure they're all the way in the roast else they'll burn). Roast for 45 minutes or until 140 F. Remove from the oven and let rest for a few minutes under an aluminum foil tent. Slice and serve!

Lilac Sorbet Very delicate--tastes like frozen spring! I make the flavored syrup and freeze it for later, so we can enjoy spring later in the year :)
1/2 c sugar
2 c water
1 c lilac blooms, rinsed and chopped

Mix together sugar and water in a pot; bring to boil to dissolve sugar. Reduce heat to a simmer, and add lilac blooms. Let steep for 5 minutes. Cool thoroughly and strain blooms (if desired). Follow manufacturer's directions for freezing in an ice cream maker.


Jen said...

That's funny...we go grocery shopping on Wednesdays, too, though we go after piano lessons in the AM. I've found it's a great way to get rainchecks on items they dont' want to re-stock since they're stocking for the next day's new ad. Also, I can usually preview what the new sale items are just based on what in on the end caps.
Sounds like a good plan! And plenty of easy meals for a busy mama!

Nancy said...

I'm fascinated with the Lilac Sorbet that's on your menu. What a great conversation starter that must be at dessert time!