Monday, August 24, 2009

Menu Plan Monday --- Aug. 24th, 2009

First of all, I'd like to wish my dearest mom a happy birthday! I love her dearly and wish we lived closer than we do (I'm in MD, she's in TX). But so goes life. I hope she's having a fabulous day!

Now, onto the planning. This week Buppy and I have tonight (Mon.) and tomorrow night all to ourselves. Not that I don't appreciate having the kids, but some alone time every couple of weeks is nice. Wed. and Thurs., Buppy'll be at work but I'll be serving at the restaurant too, so no real plans will be made. I figure I'll most likely grab a bowl of soup while there, if it's not too busy, and call it a night. Fri. through Sun., we'll all be home. Well, they've asked me to work at the restaurant Fri. and Sat. nights too, but I'm not sure if I'm up for that. We'll see. I'll plan for dinners for all of us, and if it's just Buppy at home with the kids, he can still make whatever I've planned.

Monday: Cheeseburgers with sauteed mushrooms (I eat cheeseburgers about 2-3 times/year. We hardly ever have them. I don't eat ground beef very often.), fried potatoes with onions.

Tuesday: Hot wings, green salad.

Wednesday: Both Buppy & I work.

Thursday: Both Buppy & I work.

Friday: BLTs, some sort of steamed veggie and/or apple slices.

Saturday: Roasted pork loin (I found a recipe Buppy should love as it has rosemary in it and he loves the stuff. I'm not a huge fan but am willing to eat it once in awhile. Besides, our plant has a ton on it that needs to be used!), mashed potatoes with gravy.

Sunday: Homemade pierogi (I still haven't tried the recipe I wanted to try back on MPM 7/27/09!), slow cooked sauerkraut.

Last week wasn't my best effort at sticking with my menu plan, so this week we'll see if I can do a little better. The featured recipe of the week today? Let's do the roasted pork loin recipe I just found that I want to try pretty much all for Buppy. Geez, I'm such a nice girlfriend.

Roasted Pork Loin

3 cloves garlic, minced
1 Tbsp. dried rosemary
(I'm going to have to adjust for fresh)
Salt & pepper, to taste
2 lb. boneless pork loin
1/4 c. olive oil
1/2 c. white wine

Preheat oven to 350F. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven for 2 hours, turning and basting with pan liquids. After 2 hours, remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

I figure I'll make a few adjustments to the recipe, and might leave the wine out all together. If I do choose to add it, it'll be when I first put the roast in so it'll contribute to the pan juices. I plan to use a cornstarch/water mixture and make gravy out of the drippings instead of having a white wine pan juice. Just for my personal preferences, that's all. If you try it, let me know what you thought of it!

I'll be linking this post to I'm an Organizing Junkie's Menu Plan Monday. Stop by here for more great menu planning ideas!


  1. Just a note to let you know I posted the clam dip recipe and now I have to run to the store to buy the stuff to make it!! Huge clam dip cravings!! Hope you enjoy it:)

  2. You are a nice girlfriend. The pork tenderloin recipe sounds good.


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