Sunday, November 9, 2008

Meal Plan Monday



Well after "falling off the wagon" for Meal planning and struggling to get back on the "Straight and Narrow" path........ I think I did a half way decent job this past week. In all honesty the week after the mission trip and then the week of Fall Festival weren't the best weeks for meal planning BUT this past week we did much better.


I can tell you it is much cheaper when you meal plan--- I don't go to the grocery store with a wide open list- it is very specific. Shopping my pantry and freezer first has also helped (from all the times I just bought random things). I also appreciate reading all the meal plans at my blog friend Laura's blog .


I need help with two things this week- I need to know what are some ideas to do with a pork loin. I have always been scared to do this so I am trying it - anyone have some ideas for me, PLEASE! Also for those of you who hyperlink your dinner dishes (and when you click on them they have the recipe), will someone please teach me how to do this, pretty please! My good friend in real life and in the blogger world Laura taught me how to hyperlink a blog or post....I appreciate the help, I am techno challenged!


Here is the meal plan:

Monday- Dinner at Chili's to discuss an exciting ministry opportunity

Tuesday - Lasagna, Texas Toast and Salad

Wednesday - Philly Cheese Steak and Chips

Thursday- Cheesy Chicken Bake, Baked Potatoes, Corn Casserole and Fruit

Friday- Pork Loin (HELP, PLEASE)!

Saturday - Hamburgers, Baked Beans, Nacho Cheese Dip and Chips

Sunday - Pizza at Now Class
Hot dogs at AWANA

8 comments:

Niki Ary said...

Tara,
I have marinated a pork loin in fat free italian dressing and then baked it in a bag in the oven or grilled it.... it's good and gives it a nice flavor while at the same time being healthy. If you want something hot and spicey, Bryan suggests dry rubbing the pork loin with cayenne pepper and cinnamon for a kick. You would use 2/3 c of cinnamon and 1/3 cup of cayenne mixed together and then just rub it in and bake it. With pork in general, I tend to bake cheesey potatoes or macaroni and cheese.... with broccoli or green beans. I hope this helps.
Have a great week.

Niki

Amy@ MomsToolbox said...

There is a link on my Menu Planning post this week for maple-brined pork chops. It is yummy!! You can also put the pork loin in the brine overnight and sear then roast it.
Or

Janelle said...

I actually JUST learned how to do the link thing! It's quite easy, actually! When you're blogging, stop and highlight the part that you want hyperlinked. Then up on the little toolbar in your blogging box you will see some symbols - a "b", an "i", and then this little green thing with what sort of looks like horns on it (I have NO idea what it really is). If you hover your mouse over it, you get "insert link." Click that and enter the http: address and your words are now hyperlinked! Cool, eh??

As for the pork loin, they can just be baked in the oven plan, baked in cream of mushroom soup, or stuffed, which is really good. I've done one similar to the one at http://www.tasteofhome.com/Recipes/Apple-Stuffed-Pork-Tenderloin only I used bread crumbs and not croutons. Good luck and let us know how it goes!!! :)

Garden Girl said...

I love that pork loins have been on sale lately! (at least where I live) One thing I do is have the meat department cut up the loin into several packages of pork chops and then 1 or 2 packages of pork loin "roasts" - this is when the deal is on a whole pork loin - 15-20 lbs. It's a great way to fill up the freezer. Anyway, I'm trying out pork loin recipe and I have it linked on my menu plan: Sassy Mojo Pork. You can see if you'd like to try it or not. Good luck and God bless!

Stacy and Brian said...

Tara, I hope you got the link thing figured out. Janelle gave you some great instructions!
I love roasting a pork loin. I start but heating up a large skillet (or the actual roasting pan) over medium high heat with olive oil. I salt and pepper my loin and "sear" it on all sides until brown. I then remove it from the pan and I mix 1/3 cup dijon mustard, 1 tablespoon of honey, fresh chopped rosemary (about 1 teaspoon) and 3 minced garlic gloves in a coffee mug and rub that all over the loin and put it back in the oven and roast it until the temp reaches 160 °F. Enjoy! Stacy

Triathamom said...

If you paid attention in "Cooking for the Week" class - you' d know all the things you could do with a pork loin! hahaha

I just want to know what Monday's Chili's meeting was about!! "Exciting new ministry opportunity" gets my attention every time!!

Sonshine said...

You have gotten some good ideas for your pork loin! :) I take more of a simple approach to my pork loin in that I just cut it in half myself to get two roasts and then stick it in my crockpot, sprinkle it with 1/2 of a pack of onion soup mix and just enough water to cover the bottom and let it cook for 5-6 hours on low. Then I take the juices and make up some gravy. Then slice the pork and pour gravy over it and serve it with mashed potatoes and a green veggie. :)

Thanks for stopping by! :)

Chubbie Chica said...

O.K. - I am from the south so here goes!
INGREDIENTS

* 1 (5 pound) pork loin roast
* 1 tablespoon olive oil
* 1 pound sliced bacon
* 3 cups chicken stock/FF Broth
* 1 tablespoon dried rosemary
* 1 tablespoon dried thyme
* 6 fresh basil leaves
* 6 fresh sage leaves
* 4 cloves garlic, chopped
* 8 fresh pearl onions, peeled


DIRECTIONS

1. Preheat the oven to 300 degrees F (150 degrees C).
2. Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
3. Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned.

You can also place veggies (potatoes & carrots) around the sides and bake them with your pork loin as well-complete dinner!

Hope this helps!