This was Monday’s recipe in my meal plan for the week, and I gotta tell ya’ll, it is one of my faves.

Pork with Peanut Sauce

Pork with Peanut Sauce

Unfortunately, I rarely follow a recipe exactly, so I forgot to tell you about a few tweaks I made. If you haven’t tried it yet, here’s a few pointers.
– If you bought pork tenderloin, broil it. It takes about ~8-10 minutes on each side, and it’ll have this delicious, crispy outside and perfectly tender inside. Plus, it’s way faster than the grill / oven.

Broiled Pork Tenderloin

Broiled Pork Tenderloin

– I use about half the peanut butter called for in the sauce, and gently bump up the soy sauce / rice vinegar to taste. I’ve made this the original way, and it’s a little too peanut butter-y of a texture and taste. I like it to be more runny, with just a hint of the PB taste. This is also key for cutting some of the calories. I forgot I had actually made this and posted it about 2 months ago, and you can see here the thicker texture as well as thinner pork chops. This week’s was much better… what can I say, my cooking is a work in progress!

Tuesday I made the Chicken Marsala. I listed the recipe here. Again, tweaks. (I’d be a terrible chemist and/or engineer.)

Chicken Marsala

Chicken Marsala

I love the sauce on this… it tastes even better the second day when the chicken has hung out in that sauce and just soaked it all up. This recipe originally came from WW “Simply the Best” cookbook, and they list the stats at 390, including the brown rice (which I did not list on the recipe). Sure beats Olive Garden’s 770 calorie version!

After I made it, I decided the grapes really didn’t add much. I think I would leave them out in the future, and put mushrooms back in. What’s chicken marsala without mushrooms?

I usually note in my cookbooks when I made a dish, what the reactions were, and any changes I’ve made. The last time I made this dish was actually November 26th, 2006. This is when I first start taking pictures of my food. I think I’ve come a long way in photography, as well as cooking. Here’s the original picture from nearly 3 years ago. I have no idea what setting I was using that made the dish look so…gray.

Original Chicken Marsala, Early Photography Days

Original Chicken Marsala, Early Photography Days

Tonight, Chef Salad is still on the menu and I’m looking forward to a lighter dinner. Okay, sort of light, this salad does involve bacon and cheese. Everything in moderation, right?

Advertisements

You ready to eat? Me too. Eliminate the “what’s for dinner” dilemma with some simple meal planning. Or, cheat and use mine.

Diner beware, this meal plan was based on what was on sale at my Harris Teeter (North Carolina) and what was in my freezer. I also rely on a lot of pantry staples that I keep on hand. I’ll include links to all the recipes, so double check to make sure you have all the ingredients you’ll need.

Pantry Staples: Spices, Vinegars, Soy Sauce

Pantry Staples: Spices, Vinegars, Soy Sauce

I really love when a lot of my recipes overlap on an ingredient or two. This week’s overlap, for some reason, seemed to be scallions and sour cream. Which is delightful, since both those objectives almost always seem to turn into science experiments in my fridge!

Get Hungry! I’ll give you the quick run-down, then details to follow.

Mon: Pork Tenderloin with peanut sauce, sauteed broccoli and a green salad
Tues: Chicken Marsala with whole wheat linguine, asparagus
Wed: Chef’s Salad
Thurs: Black Bean Tostadas with Spicy Chicken Sausage

Details here:

Monday: Pork tenderloin (half-price @ Teeter), with peanut sauce, sauteed broccoli and a green salad. I’ll be making the sauce and broccoli from this recipe, but subbing pork instead. You can, of course, stick with the flank steak si vous plait.

Peanut Sauce

Peanut Sauce

Tuesday: Chicken Marsala with roasted asparagus (on sale @ Teeter). This recipe originated from the Weight Watcher’s Simply the Best cookbook, and it’s wonderful. And EASY. (Yay easy.) You can eat it solo, or serve it over brown rice or whole wheat linguine. Matt will be having it over linguine, because we have some in the pantry. I’ll be eating it solo, because we don’t have that much in the pantry. To roast the asparagus, after you snap off the ends and wash them, throw in a ziploc baggie with 1 T of Olive Oil. Shake, shake, shake, and lay out on cookie sheet. Add a pinch of kosher salt, and roast in the oven at 400 for 10-ish minutes.

Wednesday: Chef’s Salad. I like this one because it’s a little bit decadent with the bacon (Oscar Meyer – on sale @ Teeter) but it uses a really light homemade dressing. I’ll actually sub half of the sour cream it calls for and put in Stonyfield Plain Lowfat yogurt. (Also on sale at Teeter. I know, isn’t this amazing???) You can order the meat from the deli and just ask them to slice it very thick, 1 inch, and chop it into pieces yourself.)

My Favorite Swap Ingredient

My Favorite Swap Ingredient

Thursday: Black Bean Tostada with Spicy Chicken Sausage. Brace yourself, I’ve got another Everyday Food recipe. (That’s my #1 source of recipes, so expect many to come from there.) I’ll use this recipe, and I’ll add in al fresco au natural chicken sausage to my hubby’s, so his isn’t a vegetarian option. For the chicken sausage, just tear open the casing, and brown in a nonstick skillet and mix in with the black beans. The spicy jalapeno one is the best for this.

By Friday, we like to kick our feet up and let someone else do the cooking. No, unfortunately, not our personal chef, just restaurant eating. Or, one of our willing friends or neighbors. So, I rarely plan through Friday. Hope this is enough to get you started on meal planning, using your pantry staples and grocery store sales. Get cooking!

*If you want to calculate the calorie counts for any of these meals, just plug your ingredients and servings into this here website and let them do their calculating magic.