This week’s menu

Back in the beginning of this blogging deal I created the “what’s cooking” category.  It’s since turned into a pile THIS high of recipes cut outs right here on my desk.  Never coming to fruition, tons of amazing food that sits here mocking me begging me to share with you.  So, I have an idea.  Clearly this pile system is failing us both so I think I will try to post what I’m cooking for the week in one go. I will include nutrition facts when they are available and will aim for Sunday postings.  Sound good?  Here’s your first installment.  Yes, I’m well aware that it is Tuesday. 

 Grilled Curry Chicken Salad and Pita

 4 sandwiches (1 half pita =’s 1 sandwich)

1 whole boneless skinless chicken breast halved

2 tbsp light mayo

2 tbsp nonfat plain yogurt

1/3 cup peeled, cored and diced apple

1/4 cup seedless grapes, quartered

3 tbsp diced red onion

2 tsp apple juice

1 tsp chopped fresh parsley

1 tbsp curry powder

1/4 tsp salt

2 whole wheat pita rounds cut in half

4 lettuce leaves

8 slices tomato

 Cut chicken into 1/2 inch cubes season with salt and pepper and a pinch of curry,  heat cooking oil (i love enova if you haven’t tried it yet) cook until no longer pink, stove top.   Place in bowl.  Add mayo, yogurt, apple, grapes, onion, juice, parsley, curry, salt and a pinch of black pepper. Mix. Heat pita in warm oven and serve with salad, lettuce and tomato slices.

 287 calories per half : 7 g fat: 6g fiber: 25 g carbs: 21g protein

Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo

serves 4 – approx 30 minutes

Pork:

6 tbsp paprika

2 tbsp freshly ground black pepper

2 tbsp coarse salt

1 tbsp chili powder

2 tbsp brown sugar

3 pinches cayenne pepper

24 oz pork tenderloin, trimmed, cut into 3-4 oz pieces

1/2 cup arugula, loosely packed

Pico de Gallo

2 cups cooked black beans ( I didn’t cook mine, didn’t want to wait for them to cool)

4 medium tomatoes, diced

1/2 cup diced red onion

1/2 cup chopped green onion

1/2 cup chopped fresh cilantro

2 tbsp minced jalapeno pepper

2 tbsp fresh lemon juice

1 tbsp chili powder

1/4 tsp salt

 Pork- Heat oven to 350.  Mix paprika, black pepper, salt, chili powder, sugar and cayenne in a bowl.  Thoroughly rub both sides of each piece of pork with spice mixture.  heat an oven safe skillet over medium high heat and pan sear each piece of pork on both sides until golden brown (turn on your exhaust fan for this) Transfer pan to oven until pork is completely done.  * let your pork rest for a about 5 minutes before you cut into it, it keeps the juices in*

Pico de Gallo.  Combine all ingredients.  Garnish plates with arugula, add pork in equal portions and sprinkle 1/2 cup pico de gallo over the top.

246 Calories: 9 g fat: 5 g fiber: 17 g carbs: 26 g protein

Shrimp and Vegetable Salad with Roast-Tomato Vinaigrette

serves 6

4 large tomatoes (heirloom if available)

1/4 cup olive oil

6 cups fresh arugula (or salad green of your choice)

3 cups yellow and green wax beans. blanched and cut into 1/2 pieces

3 cups fresh corn, shaved from the cob

3 cups diced red bell peppers

3 cups cherry tomatoes halved

2 cups cooked shrimp

2 tbs champagne vinegar

1 tbsp finely diced shallot

1 tsp fresh parsley, chopped

Heat oven to 350. Place (large)tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes (if your shrimp is raw add to oven in the last few minutes of roasting), then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss.  Add vinegar to tomato puree and wisk in remaining oil, shallot and parsley.  Drip 1/2 cup of vinaigrette on the inside rim of bowl and toss again.  Sprinkle with salt and pepper.

 191 Calories: 4.7 g fat: 7.2 g fiber: 29.2 carbs: 13.3 protein

 If you make any of these please let me know if you liked them!  All 3 of these are repeats for us so I did.   This week is all farily low carb as Im trying to stay on track with my weight gain.  Some weeks will have desserts and breakfasts so stay tuned.  And really, tell me if you like any of this.  I really love cooking and sharing!

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One thought on “This week’s menu

  1. Yum! These all sound delicious! I’m definitely planning on having my hubby try these out….he does the cooking in our house (if I cook, it tastes bad….I do bake though). I’ll let you know how they turn out!

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