Sunday, October 11, 2009

Menu Planning Week Ending 10.17.09

This week, I am giving a speech, traveling to a conference and grading all my exams. We are also sewing Halloween costumes and making Halloween invitations for our big party.


Sunday: 15 Bean and Ham soup

Monday: Breakfast for Dinner

Tuesday: Pork Lo Mein

Wednesday: Church

Thursday: Chicken Salad Sandwiches

Friday: Out of Town

Saturday: Out of Town



Need:

Ham

15 Bean Soup Mix

Pork Tenderloin

Snow peas



Ginger Root

Have:

Stewed Tomatoes from Garden

Spaghetti Noodles

Chicken Breasts

Soy Sauce

Red Peppers

Chicken Broth

Sesame Oil

Pork Lo Mein


Source

INGREDIENTS

  • 1 (1 pound) pork tenderloin
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups fresh snow peas
  • 1 medium sweet red pepper, julienned
  • 3 cups cooked thin spaghetti
  • 1/3 cup reduced sodium chicken broth
  • 2 teaspoons sesame oil

DIRECTIONS

  1. Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes.
  2. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil.

1 comment:

  1. Looks delicious as always! My husband is in there reheating our 15 bean soup as we speak. :)

    ReplyDelete

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Cynthia