What’s Cooking SuFu! – Meal Planning with a Purpose

Day 1:

Garlic/Herb Marinated Pork Loin, Potatoes, Asparagus, Apples

• Line baking sheet.  Place pork loin in the middle of the pan.  Slice 4 potatoes into 1” circles, toss with 1 Tbsp oil, ½ tsp Italian seasoning, garlic powder and 1/3 c Parmesan cheese.  Place around roast.  Bake at 450 for 10 min, reduce to 250 for 50-85 min until temp is 145.  Let set 15 min before serving.
• Trim asparagus, arrange on lined baking sheet, drizzle with oil.  Season with 1 tsp salt, ½ tsp pepper, 2 Tbsp Parmesan cheese, grated.  Bake at 425 for 15-18 min.  Squeeze lemon juice over asparagus.
• Serve with apples.

Day 2:

Meatless Mexican Pizza, Salad Grapes

• Brush both sides of 8 tortillas with oil.  Bake on lined baking sheet 5 min each side, continue in batches.  Heat can of refried beans, add ¼ c taco seasoning, water, 1 c onion, chopped, heat through.  Spread beans over tortilla, 1 Tbsp salsa, top with other tortilla.  Spread 1 Tbsp salsa, top with tomatoes, jalapeno, 1/3 c Mexican cheese, green onions, sliced.  Bake 3-5 min.  Garnish with 1 Tbsp sour cream and chopped cilantro.
• Serve with salad mix and grapes.

Day 3:

BBQ Pork Loin Sliders, Coleslaw, Pineapple

• Place pork loin in lined crockpot, top with ¼ c butter and 1 c chicken broth.  Cook on low for 8-10 hrs.  Shred the roast.  Build sandwich with pork on Hawaiian buns and top with BBQ sauce.
• Mix ½ c mayonnaise, 2 Tbsp sugar, 1 ½ Tbsp lemon juice, 1 Tbsp vinegar, ½ tsp black pepper, ½ tsp salt.  Stir in coleslaw mix.
• Serve with pineapple.

Day 4:

Shrimp and Broccoli Stir Fry, Rice, Oranges

• Mix 4 Tbsp soy sauce, 1 Tbsp rice wine vinegar, brown sugar, grated ginger, 2 cloves garlic, minced, 1 tsp sesame oil, corn starch.  Heat 1 Tbsp oil medium/high heat, add shrimp, cook 2-3 min until pink, add 3 c broccoli, cook 2-3 min.  Stir in sauce.  Serve over rice.
• Cook rice.  Heat 1 Tbsp oil in pan with 2 cups of rice until browned.  Stir in 4 cups of water, bring to a boil, cover and simmer 20 min
• Serve oranges.

Day 5:

Pork Quesadillas, Tomato/Cucumber Salad, Strawberries

• Heat leftover pork (Day 1 or Day 3), place tortilla on baking sheet, spread ½ of tortilla with nacho cheese, top with pork and 1 Tbsp onion, chopped.
• Thinly slice 4 roma tomatoes, 1 cucumber, ½ red onion.  Mix ¼ c olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, ½ tsp salt and ¼ tsp pepper for salad
• Serve with strawberries