It’s May!!!  Can you believe it?  Finally, spring is arriving!  I love that the beautiful buds and greenery are returning.  Salads, grilling, and lighter foods – here we come.

Here is what we’re eating for supper this week:

Sunday – We had the lovely pasta leftovers from Friday night, see last week’s post.  Gino D’Acampo is an Italian chef from England, whose cookbook I received from my mother who lives in England.  He’s got many great recipes (even a healthier Italian cookbook), and isn’t too hard on the eyes either!

Monday  –  Spinach salad with grilled chicken, strawberries, slivered almonds, and light poppyseed dressing.  An easy Monday meal that doesn’t create too many dishes!  Love it.  The chicken was lightly seasoned with salt & pepper (s&p), and grilled on the BBQ.   Strawberries aren’t quite local yet (I know, tsk-tsk) however I couldn’t help it.  They looked so yummy at the store.

Tuesday – Everyday Food’s Asian turkey meatballs with carrot rice.   Since I’m posting this a bit late this week, I actually made this tonight!   I used jasmine rice, my favorite.   It was a lovely variation on traditional meatballs, a slightly sweet and tangy taste.   Here’s what my version looked like:

I added a side of arugula greens with the dressing from Giada’s salad that I made for Friday night! As you can see, using up leftovers is important to me.  The carrot slivers in the rice were simply not enough veg, so that’s why the greens were added.

Wednesday – Southwestern Pork Salad from the Sobey’s Inspired magazine that you find at Metro/A&P stores.  Here’s the recipe:

Ingredients

  • 12 oz or 375 g Pork Tenderloin
  • 1/4 cup unpacked brown sugar
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 8 cups romaine lettuce shredded
  • 1.5 cups frozen corn, thawed
  • 1 sweet red pepper seeded and thinly sliced
  • 1 stalk celery thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup Kraft Calorie wise peppercorn ranch dressing

Directions

Preheat oven to 400F. Butterfly tenderloin by cutting tenderloin length wise almost through and then pressing open flat. Combine brown sugar with chili powder and cumin. Rub over all sides of the the meat. Place the pork on a lightly oiled ovenproof rack set on a tinfoil lined baking pan. Roast turning once, for 15 minutes( or until internal temperature reaches 160F on an instant read thermometer Rest for 5 minutes and then thinly slice.

Arrange the shredded romaine lettuce on a platter. Top with sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.

Serving Size: makes 4 servings

Thursday – Everyday Food Broiled Sweet & Spicy Salmon with pineapple.   I’ve made this before and it’s great!  Pineapple makes this dish feel like a flash of summer.   I try to cook fish at least once a week, so that we get some of those healthy unsaturated fats and omega-3s.  yum!

Friday –  Bobby Flay‘s original hamburgers on whole wheat buns.  All you need to make your own patties is extra lean ground beef, olive oil and salt & pepper.  No need for sauces, bread crumbs, add-ins… just the beef!  Mix the beef with a drizzle of olive oil, s&p in a bowl.  Form into patties, and depress your thumb lightly into the middle to make an indent.  Grill with indent facing upwards, until ready to flip – but don’t press down on the burgers.  Bobby would say that’s a no-no!  And we’ll have  lots of veg as sides and toppings!  Haven’t nailed those down yet.  Since it will be the end of the week, I decided on a meal that is lower-maintenance.  Plus we’ve got a busy weekend ahead!

Happy suppers!

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