Meal Plan: 4/17 - 4/23

Welcome to a new week, can you believe April is 1/2 over.  I hope this week brings you happiness.

Today, Saturday, brings a crazy part of the year to the Louisville area...Thunder Over Louisville is today & it kicks off the festivities for the Kentucky Derby.  Thunder is a 6 hour air show with planes from all over the country and I found out this week that the time/fuel used for the air show would have been used anyway because the pilots perform today under their required flight times....the final plane tonight will have 10,000 LED lights, sounds really cool!  The evening will finish with a 28 minute fireworks display and the end they will set the 1 of 3 bridges ablaze with cascading fireworks.  Looking forward to all of the other events planned during the next 3 weeks...Such a fun time here, now "rain" could you stay away at least during festivities....

Sunday: Spaghetti with  Meatballs, Salad & Garlic Bread
Monday: Quick & Easy Cheese steak Subs & Sweet Potato French Fries
Tuesday: BBQ Chicken Pizza & Salad
Wednesday:  Tuna & Pasta Cheddar Bake with Salad (I'll throw vegis into the pasta)
Thursday: Turkey Pot Pie Recipe
Friday: Shredded Chicken Tacos with Mexican Rice
Saturday:  out to dinner

Enjoy your week, Be thankful for your blessings both big and small, Love your family, and don't forget to play with your food!

Smoked Brisket

Mark is smoking a brisket one night...Sorry, I don't know his recipe....I don't think he does either - SHHH, don't tell him I said that!  I'm sure it will be fabulous!

Marinated Asian Pork Chops & Sesame Peanut Noodles

Serves: 2
Source: (a)Musing Foodie

For the pork chops:

• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon dried onion
• 1/2 teaspoon garlic salt
• 1/8 teaspoon black pepper
• 2 pork chops, 1" thick

For the noodles:

• 1/4 small box vermicelli pasta, cooked and chilled
• 3 tablespoons chicken broth + 1 tablespoon water
• 2 tablespoons smooth peanut butter
• 1 tablespoon soy sauce
• 1/8 teaspoon minced garlic (1 clove)
• 1/2 teaspoon sesame oil
• 1/8 teaspoon dried red pepper flakes
• 1/4 cup fresh chopped parsley
• 1/2 cup chopped peanuts

1. Combine the first 6 ingredients and pour over the pork chops; turn to coat both sides. Set aside to marinate at room temperature while preparing the noodle sauce, about 15 minutes. (Or, you can prepare the marinade the day before and let the pork chops sit overnight. It's very flexible!)
2. In a small sauce pan, combine the broth/water, peanut butter, soy sauce and garlic. Cook over medium heat, whisking frequently, until mixture gets smooth and creamy and just starts to boil. Remove from heat and stir in the oil and red pepper. Transfer to a small bowl and let chill for 20 minutes while you cook the pork chops.
3. Preheat a large skillet over medium heat for 2-3 minutes. Cook the chops for 7 minutes, then turn and cook for an additional 7 minutes. Add a little extra teriyaki sauce on top while the second side cooks, if you like. Remove the chops to a plate and let rest for at least 5 minutes, or while you're finishing the noodles.
4. In a large bowl, combine the chilled pasta, peanut sauce, parsley and most of the peanuts (save a little for garnish). Serve with Marinated Asian Pork Chops.

Cajun Stir-Fry

Serves: 8
Suggestions: Salad
Source:  Taste of Home

• 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound reduced-fat smoked turkey kielbasa, cut into 1/2-inch slices
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 each medium green, sweet red and yellow pepper, coarsely chopped
• 1 pound fresh mushrooms, sliced (optional)
• 2 medium tomatoes, diced
• 1/4 cup each minced fresh basil, oregano and parsley or 4 teaspoons each dried basil, oregano and parsley flakes
• 1-1/2 teaspoons Cajun seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Hot cooked spaghetti

1. In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender.
2. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.

Chipotle Roast Beef Sandwiches

Serves: 4
Suggestions: Roasted Vegis, Salad
Source: Taste of Home

• 1 loaf (14 ounces) ciabatta bread, halved lengthwise
• 2/3 cup mayonnaise
• 1 tablespoon chipotle pepper in adobo sauce, chopped
• 1 small garlic clove, minced
• 1 teaspoon lime juice
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup crumbled blue cheese
• 3/4 pound sliced deli roast beef
• 1 small onion, thinly sliced
• 1 medium tomato, sliced
• 4 lettuce leaves

1. Place bread, cut side up, on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until toasted.
2. Meanwhile, in a small bowl, combine the mayonnaise, chipotle pepper, garlic, lime juice, pepper and salt; spread over cut sides of bread. Sprinkle bottom half with blue cheese. Layer with roast beef, onion, tomato and lettuce; replace top. Cut into four sandwiches.

BBQ Chicken Enchiladas

Serves: 4
Suggestions: Mexican Rice, Black Beans, Refried Beans, Salad, Corn Casserole
Source: Feels Like Home Blog

• 1 can Enchilada sauce
• ½  cup BBQ sauce
• 2  cans (14 ounces each) of shredded chicken or 1.5 pounds of boneless chicken, cooked and shredded
• 1 medium sweet onion, chopped
• 1 tablespoon BBQ seasoning
• ⅛ teaspoon cayenne pepper (more or less to taste)
• 6 ounces of shredded cheese (colby jack, cheddar, combo)
• 8 tortillas

1. Whisk the BBQ sauce into the enchilada sauce.
2. Preheat the oven to 375.
3. In a separate pan, saute the onion for 7 to 10 minutes or until it is soft. Add the shredded chicken and spices to the onion. Mix well. Add ½ cup of the enchilada sauce and ½ of the shredded cheese to the chicken mixture and stir.
4. Coat the bottom of a 9×13 baking dish with enchilada sauce.
5. Fill each tortilla with about ⅓ cup of chicken mixture, roll it up, and place it seam side down in the baking dish. Pour the remaining enchilada sauce over the rolled up enchiladas, and top with the rest of the cheese.
6. Bake at 375 for 25 minutes or until the cheese and sauce are bubbly.

Orange-Maple Glazed Chicken

Serves: 6
Suggestions: Rice, Salad, Vegi
Source:  Taste of Home 
Prep: 25 min. Grill: 10 min.

• 1/3 cup orange juice
• 1/3 cup maple syrup
• 2 tablespoons balsamic vinegar
• 1-1/2 teaspoons Dijon mustard
• 1 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon grated orange peel
• 6 boneless skinless chicken breast halves (6 ounces each)

1. In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.
2. Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with orange juice mixture.

Burger Night

We will have Turkey Burgers one night, probably with smoked gouda, roasted peppers, or grilled onions.  Plus whatever else I find to make our burgers yummy!

Enjoy a movie

Mark's Dinner Request

He wants smoked ribs....sorry Ladies, he doesn't know his measurements on all of the spices he uses for his rub...it is different everytime, but always YUMMY!

It is beautiful outside, enjoy your beautiful weather and grill....

My Dinner Request

We haven't had fried chicken in a while, so I think we will have Better Than Best Fried Chicken....

Andrew's Dinner Request

This is Andrew's FAVE meal....he asked for it when I asked if my boys had any ideas on what to have for dinner this week....

So, on request we will be having Pesto Chicken Pasta....

Barbecue Pork and Penne Skillet

Serves: 8
Suggestions: Salad
Source: Taste of Home
Prep/Total Time: 25 min. 10
15 

• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups shredded cheddar cheese
• 1/4 cup chopped green onions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
2. Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions. 

Grilled Chicken and Roasted Red Pepper Panini

Servings: 4
Suggestions:  Vegi sticks, Salad, Pasta/Potato Salad
Source:  The Pioneer Woman

• 2 whole Boneless, Skinless Chicken Breasts
• 8 whole Sundried Tomatoes, Packed In Oil
• 3 Tablespoons Prepared Basil Pesto
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Lemon Juice
• ½ teaspoons Kosher Salt
• Freshly Ground Black Pepper
• ¼ cups Mayonnaise
• 2 whole Red Bell Peppers
• 8 whole Slices Provolone Or Mozzarella Cheese
• 8 slices Good Whole Grain Sandwich Bread
• 4 Tablespoons Butter, Softened

CHICKEN

1. Slightly flatten chicken with a mallet (just until uniform thickness.)
2. In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.
3. After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.

SPREAD

1. In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

ROASTED RED PEPPERS

1. If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

TO ASSEMBLE

1. To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)
2. Slice sandwiches in half and serve immediately with cold grapes. Delish!