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Weekly Meal Plan - May 15-21, 2011

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Weekly Meal Plan - May 15 - May 21

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Sunday	Grilled Center Cut Loin Fillet Marinated in beer, garlic, and a rub of Creole seasoning, this grilled pork loin is ultra moist and loaded with flavor. If the weather isn't suitable for outdoor grilling, this pork loin can be oven roasted just as easily. Additional recipes: Grilled Potatoes Grilled Lemon Carrots Strawberry Shortcake

Monday	Sole / Flounder This tasty recipe really livens up the flavor of the fish. Additional recipes: Basic Wild Rice Asparagus, Snap Pea and Radish Salad

Tuesday	Taco Salad Perfect as a side dish or even as a main course, this full-flavored salad will be a real hit. This taco salad recipe can be easily doubled. Additional recipes: Mexican Hot Cheese Dip

Wednesday	Open Faced Grilled Chicken Sandwich In this recipe, boneless, skinless chicken breasts are grilled, brushed with barbecue sauce, topped with sweet honey ham and melted provolone cheese, and are then placed on a slice of whole-grain bread and served as a tasty open-faced sandwich. Additional recipes: Fresh Grilled Fruit and Vegetables No Bake Rocky Road Bars

Thursday	Smoked Sausage and Penne Bake Something different for supper that even the kids will like. Additional recipes: Broccoli Slaw Salad If you don't have time to make the Broccoli Slaw Salad, a nice tossed salad would go well with this pasta dish also.

Friday	Slow Cooked Short Ribs Tender meat with lots of flavor. Additional recipes: Slow Cooker Scalloped Potatoes Fluffy Fruit Salad For a quick vegetable to add to this meal, heat up some canned or frozen green beans.

Saturday	Lemon and Rosemary Roast Chicken with Country Vegetables Using free-range chicken really does make a difference in this delicious recipe because it is so moist and tender. The caramelized vegetables add so much to this dish. This is a complete one-pan meal. Additional recipes: French Vanilla Snicker Salad Rhubarb Dessert

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Glossary Terms

meal Glossary Term

Types of grain that have been coarse ground to provide a gritty mixture for a baking ingredient. Common types of meal are cornmeal, farina and semolina.

matzo meal Glossary Term

Jewish unleavened bread that is ground into a fine or medium-textured meal to be used for baking, breading fried foods and for thickening soups, stews and other food dishes.