This weeks menu plan

MONDAY
Pork Medallions with Sauteed Apples
Submitted by: Clara Coulston
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 1 servings
"When it comes to healthy, easy and flavorful entrees, this dish is tops. The pork doesn't have much fat and it's wonderful with the apple slices and tangy sauce. -Clara Coulston of Washington Court House, Ohio"
INGREDIENTS:
1/4 (1 pound) pork tenderloin cut into 1-inch thick slices
1/8 teaspoon dried thyme
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sliced green onions
1/4 garlic clove, minced
3/4 teaspoon butter
1/2 medium apples, cut into wedges
1/2 teaspoon cornstarch
2 tablespoons and 2 teaspoons reduced-sodium chicken broth
1 tablespoon unsweetened apple juice
DIRECTIONS:
1. Flatten pork to 1/2-in. thickness. Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork. Place on a broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or until juices run clear; keep warm.
2. In a nonstick skillet, saute onions and garlic in butter until tender. Add apples; cook and stir for 2 minutes or until crisp-tender. Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.

Serve with brown rice cooked in low sodium chicken broth.

TUESDAY
Black Bean Avocado Salad
Submitted by: Sue Kauffman
Prep Time: 20 Minutes
Ready In: 20 Minutes
Yields: 2 servings
"'You can taste the essence of summer in this refreshing salad I serve with grilled chicken,' says Sue Kauffmann of Columbia City, Indiana"
INGREDIENTS:
1/4 (15 ounce) can black beans, rinsed and drained
1/4 (11 ounce) can Mexicorn, drained
1/3 cup chopped peeled avocado
1/4 cup chopped seeded cucumber
1/4 cup chopped seeded tomatoes
2 tablespoons thinly sliced green onions
1/4 small jalapeno pepper, seeded and chopped
1/4 teaspoon lime juice
DRESSING:
1-1/2 teaspoons cider vinegar
3/4 teaspoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS:
1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Since munchkin will be sharing this with me omit the Jalepeno (even though I love peppers!). Grill some chicken and top this off with that. Serve with toasted tortillas topped with cheese and chopped bell peppers.

WEDNESDAY
'No Beer Available' Bratwurst
Submitted by: ericn222
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 2 servings
"Everyone knows that boiling bratwurst in beer is a great way to prepare them, but what if you don't have or can't use beer? Try this substitute recipe that uses ginger ale to make delicious bratwurst."
INGREDIENTS:
2/3 onions, cut into 6 pieces
3-1/4 garlic cloves, minced
2/3 liter ginger ale
1/3 (16 ounce) jar sauerkraut with liquid
ground black pepper to taste
2 fresh bratwurst sausages
DIRECTIONS:
1. Combine the onions, garlic, ginger ale, sauerkraut with liquid, and pepper in a large pot; bring to a boil. Reduce heat to low and simmer another 7 to 10 minutes. Add the bratwurst and simmer until the sausages are cooked through, about 15 minutes. Drain, and serve with sauerkraut.
Serve with spaetzle, brussel sprouts and toasted rye bread with butter.

THURSDAY
Shrimp Salad with Mango, Pineapple and Avocado
This recipe serves: 4
Preparation time : 20 minutes
Cooking time : 5 minutes
Ingredients
1/2 avocado
1/4 cup fresh lemon juice
2 tablespoons orange juice
1 tablespoon minced shallots
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon lemon zest
2 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
1 pound large shrimp, steamed, peeled and deveined
1 mango, peeled, pitted and sliced
1/2 fresh pineapple, peeled, cored and sliced
8 cups mixed baby greens
Cooking Instructions
1. Cut the avocado in half, remove the pit and peel and slice it. Sprinkle the slices with 2 tablespoons of lemon juice and set aside.
2. In a large mixing bowl, whisk the remaining lemon juice, orange juice, shallots, tarragon, lemon zest, olive oil, salt and pepper together. Add the shrimp and refrigerate until ready to serve.
3. Arrange the greens on 4 large serving plates. Lift the shrimp out of the lemon vinaigrette and mound them in the center of the lettuce. Drizzle the lettuce with the remaining vinaigrette. Arrange the mango, pineapple and avocado around the shrimp.
Cut this recipe waaaaayyyy down. Too much for me and munchkin.

Bread Machine Tropical Bread
By Diana Rattray, About.com
A recipe for bread machine Hawaiian style bread with banana, pineapple, and coconut. This bread, from dj, makes a 1 1/2 lb. loaf
Ingredients:
1/2 cup canned pineapple chunks (chopped and well drained, save juice)
1/4 cup buttermilk
1/4 cup reserved pineapple juice
1 egg
1/2 cup sliced very ripe banana
3 cups bread flour
1/4 cup whole wheat flour
1 teaspoon salt
3 tablespoons butter
1 1/2 tablespoons sugar
1/2 cup shredded coconut
1/3 cup macadamia nuts, chopped
2 teaspoons active dry yeast
Preparation: Add in order given in manufacterer's instructions, using light crust setting.

FRIDAY
Pasta Primavera
1/2 lb fresh broccoli florets, cut into bite sized pieces
1/2 lb zucchini, cut into thin diagonal slices
1/2 lb fresh mushrooms, sliced thin
Olive Oil Cooking spray
1 cup ripe tomates, chopped
1 lb firm or extra firm tofu, in small cubes
2 cloves garlic
1/2 cup chopped parsley
ground black pepper to taste
1 lb linguini noodles
1 tbs olive oil
1 to 2 tbs water
2 tbs grated parmesan cheese

Steam broccoli florets over boiling water under crisp-tender. Set aside. Rinse and drain zucchini and mushrooms. In a large skillet coated with olive oil cooking spray, lightly saute garlic. Add a small amount of water while sauteing, if necessary. Add the zucchini and mushrooms. Cook covered, over low heat for 5 minutes. Add the steamed broccoli, tomatoes and parsley and pepper. Mix well and cook 2 minutes longer. Cook the linguini in a large pot of boiling water according to package directions. When done al dente, drain well and return to the pot. Stir in olive oil and 1 to 2 tbs water. Add the vegetables and grated parmesan cheese. Toss well and serve hot.
Serves 8

SATURDAY
Albondigas Soup III
Submitted by: OFTHEMOON
Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 50 Minutes
Yields: 3 servings
"Cumin and oregano flavor the broth of this Mexican soup which calls for chunks of potatoes and beef meatballs made with rice."
INGREDIENTS:
3 cups chicken broth
6 ounces ground beef
3 tablespoons uncooked white rice
3/8 egg
2-1/4 teaspoons dried oregano
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
3 tablespoons all-purpose flour
1-1/8 potatoes, peeled and cubed
salt and pepper to taste
DIRECTIONS:
1. Pour the water into a large pot over high heat and bring to a boil.
2. Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
3. Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
4. Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
*Substitute ground beef for ground turkey to make this lower fat.

Serve with tortillas toasted with cheese and bell pepper; cheese crisp style and a fresh salad.

SUNDAY
Leftover night.
Use up Eggplant leftovers in freezer. Serve over pasta.
Serve with sourdough bread and a salad.