Menu April 30 to May 4

Sara here~ This week I have mixed up some new recipes with some favorites from weeks gone by. Remember to stick your pork in the marinade Monday night for a quick, yummy meal on Tuesday. I have also included a barbecue burger recipe on Friday because even if it snows here in Newfoundland, we can dream of summer with the smell of the grill. Happy eating!


Monday: Scramblewiches with Fruit Salad

Your favorite fruit for salad (get the kids to help you chop it up)

1 baguette (day-old is fine)
2 tbsp unsalted butter
1/2 lb deli-sliced ham
8 large eggs
A splash of milk
1 tsp hot sauce
Salt and freshly ground black pepper
6 slices of provolone cheese, or 8 slices of cheddar
Chopped fresh chives (optional)

Preheat the oven to 200 degrees.

Crisp the bread in the low oven, split it lengthwise, and hallow it out. Cut each bread in half again, across, making 4 boats. Switch the broiler on.

Heat a large nonstick skillet over medium heat. Add the butter and melt it. When the bubbles stop, add the ham and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl, beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take it out as soon as the cheese softens and melts. Do not brown or allow the cheese to bubble. Garnish with chives and serve with fruit salad.
*From Rachel Ray 365: No Repeats



Tuesday: Marinated Pork Tenderloin with Mash Sweet Potato (from key ingredients.com)

For pork:
¼ cup soy sauce
2 Tablespoons honey
1 Tablespoon brown sugar
½ teaspoon cinnamon
2 cloves crushed garlic
2 Tablespoons red wine (I used Merlot)
1 teaspoon ginger
2 scallions, chopped thin
2-1lb pork tenderloins

Mix the first 8 ingredients together in a bowl. Pour over tenderloins in a Ziploc bag. Marinate 6-24 hours, I chose 24.

Place pork tenderloins in baking dish, pour marinade over them. Bake at 350 for about 45 minutes uncovered. Until internal temp registers 145. Serve with marinade to dip.

Mashed Sweet Potato:
4 large sweet potatoes, peeled and cubed
1 cup non-fat sour cream
2 Tbsp. butter
¼ tsp. kosher salt or Maldon sea salt
¼ tsp. cinnamon
2 Tbsp. brown sugar
4 Tbsp. finely-chopped walnuts

Place sweet potatoes in a large pot and cover with water. Bring to a boil, reduce heat to medium and cook 10-15 minutes or until tender when pierced with a fork. Drain and place potatoes in a large mixing bowl. Mash with sour cream, butter, salt and cinnamon. Transfer to a serving dish. top with Brown sugar and walnuts.


Wednesday:: Mr. Bowjangles

1/4 cup reduced-sodium soy sauce
2 tbsp each liquid honey and fresh lime juice
1 tbsp each olive oil, Dijon mustard and balsamic vinegar
1 tsp minced garlic
4 boneless, skinless chicken breasts, cut into cubes
1/2 cup sun dried tomatoes (not oil-packed)
8 oz uncooked whole-grain bow-tie pasta
3 cups broccoli florets
1/2 cup chopped green onions

In a small bowl, whisk together soy sauce, honey, lime juice, olive oil, mustard, vinegar and garlic. Pour marinade over chicken cubes in a shallow, glass baking dish. Stir until all chicken pieces are coated with marinade. Cover and refrigerate for 30 minutes.

Pour one cup of boiling water over sun-dried tomatoes and let soak for 15 minutes. Drain tomatoes and chop. Set aside.

Prepare pasta according to package directions. Add broccoli florets to pasta cooking water for last three minutes. Drain pasta and broccoli and return to pot. Keep warm.

Transfer chicken and marinade to a large, nonstick skillet. Cook and stir over medium-high heat until chicken is cooked through, about 6-7 minutes. Add pasta, broccoli, sun-dried tomatoes and green onions. Mix well. Serve immediately.
* From The Looneyspoons Collection by Janet and Greta Podleski


Thursday: Asian Chicken Stir-fry

2 tbs shredded coconut

1/2 cup cashews (peanuts will work too)

1 onion cut in chunks

4 cloves garlic finely chopped

2 tsps chopped red chili (optional if you think your kids won't like it, but overall this is a sweet dish)

350 g chicken thighs, chopped (boneless / skinless)

1/2 red pepper chopped

1/2 green pepper chopped

2 tblsp oyster sauce

1 tsp sugar

2 cups fresh pineapple chopped

2 green onions chopped.

1 cup Basmati or other rice

Preheat the oven to 300F and toast the coconut on an oven tray for 10 min til golden.

Remove coconut from tray immediately to prevent burning. Increase heat to 350 and roast cashews for 15 min - remove from tray and set aside to cool.

Heat oil in deep frying pan or wok. add onion, garlic, chili and stir fry for 2 min on medium heat. Remove from pan. Add chicken and red and green pepper in two batches stir fry until chicken is light brown. Return onion mixture to wok. add oyster sauce, fish sauce, sugar, and pineapple toss for 2 min. Toss cashews through. arrange on a platter and garnish with coconut and green onion. Serve with rice.

Friday: Stuffed Fiesta Burgers with Fries

1 lb. lean ground beef
1 pkg. (37g) taco seasoning mix
1/4 cup herb and garlic spreadable cream cheese
1/3 cup tex mex cheese shreds
4 hamburger buns split and lightly toasted
1/2 cup of salsa
8 slices avocado
1 package of fries or sweet potato fries

Prepare fries according to package.

Preheat grill to medium heat. Mix meat and seasoning mix. Shape into 8 thin patties. Mix cream cheese and shredded cheese. Spoon about 2 tbsp onto center of each of 4 patties; top with second patty. Pinch edges of patties to seal.

Grill patties 7 to 9 minutes on each side or until cooked through.

Cover bottom half of bun with patty. Top with salsa and avocado and top half of bun. Serve with fries.