April 19 - 23

We got back from Mexico a week ago, and while I so so enjoyed the gorgeous guacamole and pico de gallo (three meals a day, baby) I was ready for some different food...  but also had that post-vacation lack of motivation, hence the delayed post.  I just finished unpacking today, too.  So, this is what we ate last week and what we plan to eat this week.  Enjoy!

Last week's highlights:

Grilled salmon

Pan-roasted asparagus

couscous

Spring Chicken and Barley Soup

Toasted Quinoa Salad with Scallops and Snow Peas

Our plan for this week:

Sunday

Embers-style pork tenderloin (The Embers was a restaurant in Mt. Pleasant that was just lovely.  They made a one-pound pork chop that was sooooo yummy.  We've adapted the recipe to pork tenderloin)

Green beans

Roasted potatoes

Salad

The recipe we use is for 6 one-pound chops, so just adjust amounts according to the amount of meat you'll be making.

2c soy sauce

1c water

1/2 c brown sugar

1 tbsp dark molasses

1 tsp salt

Bring to a boil, let cool, pour over pork, let stand overnight.

Cook pork however you'd like -- at 375 degrees in the oven, or on the grill (like we do).

Red sauce that goes with the pork:

1/3 c water

14 oz catsup

12 oz Heinz chili sauce

1/2 c brown sugar

1 tbsp dry mustard

Mix together, bring to a slight boil.  Dip pork in red sauce during cooking, use as glaze/sauce at end.

Marinade and red sauce can both be reused if brought to a boil then frozen.

Monday

Huevos Rancheros Verdes

Tuesday

Salad of chopped tomatoes, chickpeas (or cannellini beans), onion, olive oil, balsamic vinegar, salt, pepper

Wednesday

Random leftovers

Thursday

Pizza -- make a half-whole wheat, half-white crust in the food processor, top with onion, mushroom, red pepper, prosciutto (and of course, sauce and yummy cheese) and bake at 425 for about 20 - 25 minutes