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.