Menu Planning Monday 01.04.09

Posted on by Julie Stiles Mills

I have high hopes. Menu Planning. mmm hmmm. It’s easy to write a menu plan. What’s difficult is to write a menu plan EVERY WEEK. Here goes:

Monday – White Chicken Chili, Salad

Tuesday – Grilled Pork Chops, Cous Cous, Steamed Broccoli w/Cheese

Wednesday – Wet Enchilladas, Corn, Campbells Select Harvest Southwestern Style Soup

Thursday – Spaghetti Florentine, Salad, Garlic Bread

Friday – Cream Cheese Chicken (Burrito Style), Chips & Queso

Saturday – Pork Tenderloin Diane, Italian Green Beans, Wild Rice

Sunday – Paella

AND? I’ve also made bake ahead egg patties this week! So breakfast for the entire week is already cooked, cut, in the fridge and waiting to be nuked! It’s gonna be BUSY and I’m trying to be READY.

Want to score some free menu planning? Have a menu plan you want to share? Check out Menu Planning Monday hosted by Laura at Organizing Junkie.

pork tenderloin diane

Posted on by Julie Stiles Mills

This recipe is surprisingly fast and easy for how seemingly sophisticated it is. It’s one of those recipes that fool people into thinking I can actually cook.

Ingredients:
1 pound pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
2 tablespoons butter (we use smart balance)
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley or chives

Directions:
Pound each tenderloin slice, with meat mallet to 1-inch thickness
(get a kid to do this – they LOVE it)
Sprinkle with lemon pepper
Heat butter in skillet
Cook tenderloin medalions 3 to 4 minutes on each side or until fork-tender
Remove medallions to serving patter, keep warm
Add lemon juice, Worcestershire sauce and mustard to pan juices in skillet
Cook until heated through
(I love deglazing a pan, it’s like cleaning and cooking at the same time!)
Pour sauce over medallions and sprinkle with parsley

(Favorite Recipe from the National Pork Producers Council)