Hunting and Gathering

This is the weekend that we need to go shopping for provisions everywhere!  I didn't go grocery shopping for us last week so that's necessary, also picked up meat today from Bill Hodge and hit Costco.  Tomorrow will be DeKalb Farmer's Market and blueberry picking.

I made it through the week making meals with what I had already in the house and a couple of leftover items from my week of cheffing.

Tuesday Whatever was frozen pizza I think.  I know, bad personal chef.  I like the cheese pizza from Amy's Organics.  It never hurts to have some on hand.  Wednesday we had dinner out with friends, Thursday was Pork Tenderloin Diane from Cooking Light with Mashed Potatoes (the 5 pound bag cost less than the 3 pound bag for my client and I needed 2 1/2 pounds), Friday was Chicken Parmesan (found 2 chicken breasts in the freezer) with the Marinara Sauce left from Giada's lasagne rolls, cheese from a client and a salad with lettuce that was still nice and tomatoes from the garden.  Tonight I'm having Tacos and Black Beans with flank steak, a red pepper found in the fridge, onion some cheese that is left over from the week. 

The pork was good, quick and easy:

Pork Tenderloin Diane

• 1  (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
• 3/4  teaspoon lemon pepper I use Penzey's lemon pepper www.penzeys.com
• 2  teaspoons butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon worcestershire sauce
• 1 teaspoon dijon mustard

1. Sprinkle pork with lemon pepper.  I slightly pounded each slice to even.
2. Melt butter in a large nonstick skillet over medium heat.
3. Add pork slices to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
4. Add juice and remaining ingredients to pan; cook 1 minute, stirring frequently.
5. Return pork to pan; cook 1 minute or until thoroughly heated, turning to coat.
6. Cooking Light June 2005, serves 4

I planned a menu for next week.  With the exception of the fish and burgers, all recipes are from Cooking Light's 2006 Annual.

• Sunday - Fish to grill with Caesar Salad [whatever fish looks good tomorrow]
• Monday - Salmon Sate with Dill Mustard Glaze and corn on the cob
• Tuesday - Burgers and Grilled Zucchini
• Wednesday - Farfalle with Zucchini and Prosciutto
• Thursday - Spicy Orange Beef with Brown Rice
• Friday - Slow Roasted Beef with Creamy Mashed Potatoes and Green Beans

It's not a fancy menu since I am working 3 days again, but Wednesday, Thursday and Friday.  I usually don't work Fridays, but Tuesday is a holiday.  I need to fit in Jazzercise Monday, Thursday and Saturday since the Tuesday morning class will be crazy crowded.  I try for 3 days of Jazzercise and sometimes 4.