October 4, 2010

Healthified Menu Plan

I wrote last week that we were making some changes around here.  Those changes weren’t just going to be how I did the menu plan Monday posts, but how we ate around Chez Big Daddy and Little Mama in general.

In most cases, the recipes in my precious menu plan were untested.  They could have sucked.  And I wanted to be sure that I was cooking the things I was writing about here.  That way I could post modifications or warnings if I needed to.

Monday

We actually went meatless.  Don’t tell Big Daddy.  I used to be a vegetarian and there is the meatless Monday movement.  I figured, why not.

We had manicotti Florentine.  It was very good.  Consider adding about a tsp of ground nutmeg. It gives it a great taste.  We paired this with a baby spinach salad and it was filling and yummy.

Tuesday

Rustic skillet kielbasa and vegetables over polenta

Can’t find polenta locally?  I couldn’t either.  But, I found cornmeal mush which is the same thing.

Wednesday

Slow cooked beer braised pork tacos

Serves 4 (serving size 2 tacos)

1 lb boneless pork loin

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tbsp olive oil

12oz beer of choice (we used Big Daddy’s current on-tap beer)

1.5c sliced onions

1tsp chili powder

1tsp cumin

1 tsp oregano

8-6oz corn tortillas

Optional toppings

1.Rub pork with salt and pepper.  Heat oil in a skillet and brown pork on all side

2. Mix the rest of it up in the crock of your crock pot.  After pork is browned, add to the crock.  Cover and cook on low 8 hours or high 4 hours.

3. Shred with two forks and served on softened tortillas with toppings of choice.  Used tomatoes, avocado and cheese.

Thursday

Shrimp Fra Diavolo

Serves 5

9oz fresh fettuccine

1.5 pounds of shrimp-peeled and deveined

1 tbsp olive oil

3/4 tsp crushed red pepper

1 tbsp rosemary

3 tbsp minced garlic (12 cloves)

1/2c white wine

1/2c clam juice

28oz of fire roasted tomatoes

parsley

1.  Boil the pasta

2. Toss shrimp, 1.5tsp oil and 1/2tsp of red pepper flakes in a bowl.  Heat a skilled for two minutes on high heat and then add shrimp.  Cook for one minute and then remove shrimp from heat

3. Add remaining oil, rosemary and garlic to pan.  Sautee 3 minutes.  Add wine and clam juice (we omitted the clam juice and I made up the extra with water).  Boil 5 minutes or until reduced by half.  Add tomatoes, remaining red pepper and salt.  Boil for 5 minutes.  Stir in shrimp and remove from heat

4. Toss with pasta.

Note: This dish is HOT.  H-O-T! You could reduce the red pepper by half without losing too much.  I would also considering adding a twist of lemon and some parmesan.

Friday

Pizza Night!

Saturday

On the go.  It’s our first weekend at home in weeks and weeks and weeks

Sunday

Low Country Boil

Not sharing the recipe for this one as it was wholly unimpressive.

SHARE:
Tied Up 2 Replies to “Healthified Menu Plan”
Jamie

COMMENTS

2 thoughts on “Healthified Menu Plan

    Author’s gravatar

    Low Country Boil unimpressive?!? I wonder what recipe you had. I love it, and I don’t usually love seafood.
    Hooray for you on going more healthy/veggie on your recipes!

      Author’s gravatar

      I used a weight watchers recipe. Maybe that did it. It was very meh. We’ll try again. ;)

Comments are closed.