Dinner Diva Menu Week of 3/29

Sunday: Stir Fried Pork with Broccoli and Cashews

4 C. vertically sliced sweet onion (yellow or red)
2 C. broccoli florets
1 (1lb) pork tenderloin, cut into thin slices
1/4 t. crushed red pepper
1/2 cup chopped green onions
1 T. Sugar
1 T. minced peeled fresh ginger (or commercial bottled minced ginger)
3 garlic cloves, minced
1/2 C. chicken broth
3 T. soy sauce
1/2 C. chopped dry-toasted cashews
2 t. sesame oil
2 C. hot cooked long grain white rice

Heat nonstick skillet coated with cooking spray over med-high heat. Add sweet onions, and cook 8 minutes, stirring occasionally. Remove onions from pan, place in a bowl. Recoat pan with cooking spray. Add broccoli, stir fry 3 minutes. Add broccoli to onions. Recoat pan with cooking spray. Add pork and red pepper; stir fry 4 minutes or until pork loses its pink color. Reduce heat. Stir in green onions, sugar, ginger, and garlic, cook 30 seconds, stirring constantly. Stir in onion mixture, chicken broth, soy sauce, and cashews; cook 1 minute. Drizzle with sesame oil. Serve over rice.



Monday: meal swap night, my turn to cook: Tex Mex Sloppy Joes, chili-cheese fries, black bean and corn salad



http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1134118

Chili-Cheese Fries:
6 baking potatoes, cut into fries
1/3 cup cooking oil
1 teaspoon chili powder
1/2 teaspoon pepper

1/2-1 cup shredded cheddar cheese (or cheddar cheese blend), depending on preference.

Preheat oven to 400. Combine all ingredients except cheese in a ziploc bag and shake well to coat. Arrange fries on baking sheet in single layer. Bake at 400 for 45 min to an hour, turning every 15 minutes. When fries are tender, remove baking sheet from oven and sprinkle cheese over the top. The hot fries will melt the cheese.

Tuesday: (breakfast for dinner) Spanish Frittata, fresh fruit, pillsbury cinnamon rolls

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1875707

Wednesday: Meal Swap Day, Jen's turn to cook (Serve leftovers tonight if you're not swapping with anyone.)

Thursday: Spaghetti, grilled chicken, salad, garlic bread

I like to grill up some boneless skinless chicken breasts, slice them into strips, and fan them out over a gorgeous plate of spaghetti. Simple, tasty, healthy!

Friday: SuperFast Salisbury Steaks, steamed peas, mashed potatoes

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665157

Saturday: Pizza Night

Dinner Diva Menu Week of 3/25

Sorry this is late! We had a heckuva weekend, complete with a 1400 mile round trip to Colorado, a midnight breakdown, and a 16 hour delay in our return home. Needless to say, menu planning has not been my top priority this weekend, and besides, I didn't have internet access for 2 days! I'll post some ideas for the rest of the week, though!

Wednesday: Teriyaki Pork and Pineapple, rice, commercial egg rolls

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816351

Thursday: Rosemary Grilled Orange Roughy with Italian Mashed Potatoes

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1665257

Friday: Grilled Chicken Tostadas, Corn and Bean salad (note, you can substitute canned black beans for the dried ones) Make extra chicken for tomorrow.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1036278

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=630144

Saturday:
shred or dice the leftover chicken from Friday. Toss chicken with the leftover corn and bean salad and serve over a bed of shredded romaine lettuce, with baked tortilla chips and salsa on the side.