Menu Planning
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Let’s Supper: 5 Edition!

The week is here and supper needs to be made!  Here is a 4-night menu to help make your weeknight a bit more mindless. Bonus, all of these recipes are simple and clean. And why only 4 meals do you ask? Because, who do you know that is at home 5 of 5 weeknights… It just does not happen. So, let’s eat!    *Note: All recipes serve 4.

 Supper 1:

Tomato & Broccoli Rabe Carbonara

Cook 8 ounces of penne pasta (vegetable based pasta is preferred.  Try red lentil pasta by Red lentil PastaTolerant.) While pasta is cooking, add 1 tablespoon of olive oil and 1 pound of broccoli rabe to large sauté pan.  Allow to cook for 3 – 4 minutes before adding 1 tablespoon of chopped garlic and 1 pint of halved cherry tomatoes. Mix 1 large egg, ½ cup grated Parmesan cheese, salt, and pepper in small bowl.  Add cooked pasta and egg mixture to sauté pan. Toss to coat.  Option to add more grated cheese and fresh basil.

 

Supper 2:

Grouper with Roasted Corn & Peppers

Preheat oven to 450 degrees. Combine 2 chopped bell peppers, 2 cups of fresh corn kernels, 1 tablespoon of extra virgin olive oil, ½ tablespoon of dried thyme, salt, and pepper in a roasting pan. Cook for approximately 10 – 14 minutes. Season fish filets with 1 tablespoon of oil, salt, pepper, and ½ tablespoon of thyme. Remove vegetables from the oven and place fish on same roasting pan.  Cook for 12 – 15 minutes longer. How easy is that! Yum!

Supper 3:

Greek Dinner with Roasted Pork Tenderloin, Roasted Potatoes, & Salad

Start by marinating tenderloin in 1 cup extra virgin olive oil, 1 cup Greek yogurt, 1 tablespoon of garlic powder, a dash of dried oregano, rosemary, basil, salt & pepper. Marinate for over 4 hours. Preheat oven to 400 degrees. Wash potatoes and lay on roasting pan. Season with 1 tablespoon of olive oil, salt, & pepper. Roast for 30 – 45 minutes. Cut one head of romaine lettuce in small bite pieces and place in large bowl. Chop one tomato and add to lettuce. Dress with 2 tablespoons of a good quality extra virgin olive oil, juice of 1 small lemon, salt, pepper and dried herbs of choice. Cut tenderloin into ½ inch medallions and serve with potatoes and salad.

Supper 4:

Shrimp & Broccoli Rabe Risotto

Cook 1 cup of barley in 2 ½ cups of boiling water for 30 minutes. In large saucepan, melt 2 tablespoons of butter (grass-fed butter is best!). Cook 1 small, diced onion in butter for approximately 5 minutes. Add parboiled barley to butter and onions. After 2 minutes, deglaze the pan with ½ cup dry white wine. Add approximately 1 cup of heated vegetable stock. When all stock is absorbed, continue to add stock in ½ cup increments waiting each time until stock is absorbed. During barley cooking process, cook broccoli rabe in boiling water for 3 – 5 minutes. Set in refrigerator after cooking rabe to cool and stop the cooking process. Season shrimp with salt & pepper and cook over moderately high heat in 1 tablespoon of olive oil. Once barley is al dente, stir in ¼ cup of Parmesan and 2 tablespoons of butter. Fold in rabe and shrimp. Season to taste with salt and pepper. This is one that will warm the bones!

 

Grocery List:

Produce:

Garlic bulb

Yellow onion

Cherry tomatoes

Broccoli rabe

2 bell peppers (any color will work)

3 ears of corn

Red, new potatoes

1 head of Romaine lettuce

Lemon

Vine ripened tomato

 

Protein:

4 chicken breast (pastured raised or organic)

4 white fish fillets (grouper, sea bass, cod, etc.)

2 pound pork tenderloin

1 pound large shrimp (wild-caught)

 

Cold/Diary:

1 block of Parmesan Romano cheese

1 cartoon of eggs (pasture raised, organic)

Butter (unsalted, grass-fed)

 

Pantry:

Extra virgin olive oil

Vegetable stock (organic, no-salt added)

1 cup of barley, hulled

Greek yogurt (grass-fed)

Garlic powder

Onion powder

Dried thyme, oregano, rosemary, basil

1 bottle dry white wine

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