This past week went well. The twice baked potatoes turned out great and I was surprised at how well the pork tenderloin turned out. I have never been much of a pork tenderloin fan because my mom always cooks it until it is very dry. I however, still have the culinary student mindset and insist on temping ever piece of meat I cook. The result: tender and juicy. I marinated the tenderloin in some teriyaki marinade but found the flavor of the pork overpowered the teriyaki and I couldn’t taste much. Once again you will see repeats this week. For some reason I just can’t get us to eat the steak sandwiches and breakfast but I promise it will happen this week! I’ve decided to push them to the front of the week rather than the end just so we will actually get a chance to eat these meals.
Here is the plan for this week:
Monday: Steak Sandwiches, chips, cucumbers
Tuesday: Breakfast: pancakes/waffles or eggs of some-sort, bacon, potatoes, etc.
Wednesday: Whole Crockpot Chicken (see recipe below), mashed potatoes, broccoli/cauliflower
Thursday: Shrimp Stirfry (see recipe below)
Friday: BBQ chicken drumstix (made in the oven), salad, baked potatoes
Sunday: Spaghetti with meatsauce, crusty bread
Crockpot Chicken ( have adapted this recipe myself, its pretty basic, feel free to add items to fit your needs)
Clean a whole chicken (I remove giblets and rinse inside and out)
Pat dry with paper towels to remove excess water
Brush chicken with melted butter, margarine or olive oil
Season inside and outside of chicken with favorite herbs, spices, seasoning mix or just salt and pepper
Place in crockpot, breast side up
Cook on low for about 8 hours or until tender
Shrimp Stirfry (From Campbell’s Kitchen)