Wednesday, June 15, 2011

I planned. And we followed it...

Well for a few days. Like Monday. AND Tuesday. And then, well, we had leftovers. I couldn't waste an entire pork tenderloin (I sometimes forget they come in twos....) So I took the one leftover and from that abandoned the weekly meal plan. But not really, because I left myself a buffer day this week. Oh *le sigh* I wish I could be better at this whole bloggy meal plan thing. So for the 2 of you that still read my blog, THANK YOU and here you go!

Monday - Sweet and Spicy Cashew Chicken Stirfry

Tuesday - Pork Tenderloin with cous cous and asparagus

Wednesday - Salmon with baby bok choy and rice

Thursday - Lime grilled chicken breasts with avocado salsa recipe courtesy of Canadian Living

Friday - tomato, mozzarella, basil and chicken salad

Saturday - Steak, baby potatoes and ceasar salad

Sunday - Whatever Mr M wants!

Sweet & Spicy Cashew Chicken Stir-Fry
Serves 4-6

½ cup ketchup
4 tsp. soy sauce
½ tsp. salt
2 tbsp Worcestershire sauce
3 tbsp sugar
1 ½ tsp sesame oil
½ tsp cayenne pepper
½ cup chicken broth

2 tbsp. cornstarch
½ tsp sugar
¼ tsp. salt
1 tbsp minced garlic
1 small onion
3 boneless skinless chicken breasts sliced
¼ cup oil
2-3 tbsp minced fresh ginger
1 red/green or yellow pepper, or all 3!
2 carrots diced
2 cups snow peas
1 ½ cups cashews
toasted sesame seeds

Combine sauce & set aside
In a bowl combine corn starch, sugar & salt, add chicken and toss
Heat Wok or deep frying pan, add oil and heat to hot
Add chicken, ginger garlic & onion
Stir until chicken is opaque ( 1min…)
Add peppers & carrots stir 2-3 minutes
Add peas & sauce, cook until sauce boils
Add noodles (if using, can also use rice)
Add cashews & sprinkle with sesame seeds

Pork Tenderloin Rub

4 cloves minced garlic
1 tsp salt
1/2 tsp white pepper
1/4 tsp thyme
1 tbsp olive oil
1 lb pork tenderloin

Mix garlic, salt, pepper and thyme in a small bowl. Rub over tenderloin, wrap in plastic and refrigerate at least 4 hours.

Bake at 350 for 45 to 50 minutes.

Tomato, Mozzarella and cherry tomato salad
Cold Grilled chicken
Fresh Mozzarella
Fresh Basil
Garlic Salt
Balsamic Vinegar

Cut tomatoes, chicken, mozzarella into small bite size pieces
Grill the chicken the night before…
Grape work well…If using regular tomatoes, remove the seeds so its not too juicy.
Combine with fresh basil - you can leave the basil in leaves or chop, depending on your taste.
Add garlic salt & pepper to taste
Add enough balsamic vinegar to coat, and have some at the bottom

It is best if you make it a few hours ahead.
You have to taste it and add whatever it needs more of before you serve it. I served it with slices of baguette, but it could stand on its own or go with pita or anything else you have around. Add pasta if you want it to be heartier… but the pasta will suck up a lot of balsamic… so you will need to add more.