Friday, July 3, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Pork and Peaches Spinach Salad w/Balsamic Glaze

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

1/2 Lb Pork Tenderloin

6 Cups Spinach

1 Peach

1/2 Cup Goat Cheese

1 Lb Pork Tenderloin, sliced

12 Cups Spinach

2 Peaches, halved and sliced

1 Cup Goat Cheese, crumbled

**Use leftover pork from Thursday night dinner, re-heated**

1 1/2 Lb Pork Tenderloin

18 Cups Spinach

3 Peaches

1 1/2 Cup Goat Cheese

Directions

1. Reheat pork

2. Put 3 cups spinach onto each salad plate and add ½ peach, ¼ cup goat cheese and 4 oz pork to the top

3. Drizzle with glaze

Balsamic Glaze

  • 2
  • 4
  • 6
  • Nutrition Facts

1/2 Cup Balsamic Vinegar

1 Tbsp Honey

1 Cup Balsamic Vinegar

2 Tbsp Honey

1 1/2 Cup Balsamic Vinegar

3 Tbsp Honey

Directions

1. Put ingredients into small sauce pan

2. Bring to a simmer on medium to medium high heat

3. Simmer until reduced by half

4. Remove from heat and cool


Dinner: Broiled Rosemary Skirt Steak

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

1/2 Lb Skirt Steak

1 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

1 Tbsp Fresh Rosemary, chopped

Salt and Ground Black Pepper to Taste

1 Lb Skirt Steak

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

2 Tbsp Fresh Rosemary, chopped

Salt and Ground Black Pepper to Taste

1 1/2 Lb Skirt Steak

3 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

3 Tbsp Fresh Rosemary, chopped

Salt and Ground Black Pepper to Taste

Directions

1. Mix together olive oil, minced garlic, rosemary, salt and pepper

2. Pour over meat and allow to marinate for 30 minutes

3. Once marinated, put meat on a foil lined baking sheet

4. Turn on oven broiler and broil meat 4 minutes on each side on the 3rd rack level from the top

5. Remove from oven and let it rest for 10 minutes

***Keep a close watch on it, because the olive oil might begin to splatter onto the broiler and could easily flame up***

Sautéed Baby Carrots and Asparagus

  • 2
  • 4
  • 6
  • Nutrition Facts

4 Oz Fresh Baby Carrots

1/2 Package Fresh Asparagus

1 Tbsp Olive Oil

Salt and Pepper

8 Oz Fresh Baby Carrots

1 Package Fresh Asparagus

2 Tbsp Olive Oil

Salt and Pepper

12 Oz Fresh Baby Carrots

1 1/2 Packages Fresh Asparagus

3 Tbsp Olive Oil

Salt and Pepper

Directions

1. Rinse and trim the end of asparagus about 1 inch from bottom. Pat dry

**While meat is resting**

1. Heat oil in pan

2. Put carrots in pan first and sauté for about 3-4 minutes

3. Add asparagus and continue sautéing about 5 more minutes until both veggies are preferred tenderness.

4. Salt and Pepper to taste