Fall is upon us and I am feeling like cooking again.  The key for me is to have a plan and the food in the house.  I have not been doing well with menu planning as of late.   Hope you all enjoyed this wonderful weekend.   Our youngest son was out of town the the WBL Varsity Soccer Team for a tournament in Wisconsin Dells.  I can’t wait to hear about his trip.

Hubby and I had a low key weekend.  I spent my time reading ,but now I need to get chores and grocery shopping done.  Hope you have a wonderful week!!

Sunday – Turkey Tenderloin and Asparagus with Roasted Baby Potatoes

• 2 pounds turkey tenderloins
• 1/2 cup low-sodium soy sauce
• 1/4 cup Dijon mustard
• 2 Tablespoons olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried rosemary (minced)
• 2 pounds asparagus
• 2 Tablespoons olive oil (more or less as needed)
• 1/2 teaspoon garlic salt (more or less as needed)

DIRECTIONS:

1. Place turkey tenderloins in a resealable gallon-sized plastic bag.
2. In a small bowl, mix together soy sauce, mustard, olive oil, garlic, and rosemary. Pour over turkey in bag and mix well so that the turkey is all coated with marinade. Place in fridge and let marinade for at least 1 hour (recommended up to 3-4 hours).
3. After turkey is finished marinating, place on a large baking sheet covered with aluminum foil, sprayed lightly with nonstick cooking spray.
4. Bake until meat thermometer inserted into thickest portion of meat reaches 165 degrees F, approximately 50-60 minutes. When there is about 5 minutes left in the cooking time, lightly toss asparagus with some olive oil and garlic salt, then place on the baking sheet around the turkey and cook for the last few minutes until the turkey is done (you might need to do this on another baking sheet if there is not enough room on just one baking sheet).
5. Remove from oven and let the turkey sit for about 5 minutes before slicing and serving.

Roasted Baby Potatoes

3 pounds baby red potatoes 

• 3 Tablespoons olive oil
• 1 Tablespoons parsley
• 1 teaspoon dill
• 1/2 teaspoon dried chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried onion
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Half or quarter (depending on their size) baby potatoes, then place in a large mixing bowl. Drizzle olive oil over potatoes and toss to coat.
3. In a small bowl, mix together parsley, dill, chives, garlic powder, onion powder, dried onion, paprika, salt, and pepper.
4. Pour mixture over potatoes and toss again to coat. Spread potatoes into one layer on a foil-lined baking sheet.
5. Roast for 45 minutes to an hour, turning twice, until golden brown and slightly crispy.

Monday – Broccoli Cheese and Potato Soup with a green salad

Tuesday – Ranch Chicken Skillet

• 2 Tablespoons olive oil
• 1 pound chicken breasts (cut into strips)
• Salt and pepper (to taste)
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 green bell pepper (diced)
• 1 small yellow onion (sliced)
• 1 1/2 cups brown rice (cooked)
• 1/2 cup salsa
• 1/4 cup ranch salad dressing
• 1 Tablespoon fresh lime juice
• 1/2 cup shredded cheddar cheese

DIRECTIONS:

1. In a large skillet, heat olive oil over medium high heat.
2. Season chicken with salt, pepper, chili powder and garlic powder.
3. Add chicken to skillet and cook 1 minute per side.
4. Add peppers and onions; continue to cook 8 to 10 minutes, or until chicken is done and vegetables are tender.
5. Add cooked rice and salsa to skillet and cook, stirring frequently, just until heated through.
6. Remove from heat and add ranch dressing; stir until well combined (use more ranch dressing if needed). Stir in lime juice, top with shredded cheese and serve.

Wednesday – Baked Panko Parmesan Chicken on spaghetti and sauce with Broccoli

INGREDIENTS:

• 4 large eggs (beaten)
• 1/3 cup fresh grated Parmesan cheese (shredded)
• 2/3 cup grated Parmesan cheese (powdered kind)
• 2 cups panko breadcrumbs
• 1 1/2 teaspoons Italian seasoning
• 1/3 teaspoon garlic powder
• Salt and pepper (to taste)
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 (26 ounce) jar marinara sauce
• 12 ounces whole wheat spaghetti

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray a 15x10x1″ baking sheet with nonstick cooking spray and set aside.
2. Beat eggs in a small bowl.
3. In a separate bowl, combine cheeses, bread crumbs and spices; mix well.
4. Dip chicken in egg, then bread crumb mixture, then egg, then bread crumb mixture again. Place chicken on prepared baking sheet and bake for 30 minutes.
5. Remove from oven, top each chicken breast with a large spoonful of marinara sauce and a little bit of fresh grated Parmesan cheese (optional) and return to oven for 3-5 minutes (or until cheese starts to melt). Serve over whole wheat pasta with additional marinara sauce and mozzarella

Thursday –

Friday – Chicken Burrito Bowls

• 3 cups brown rice (cooked)
• 3 cups cooked chicken (shredded)
• 6 cups Romaine lettuce (shredded)
• 1 (15 ounce) can black beans (rinsed and drained)
• 1 (15 ounce) can corn (drained)
• 3 roma tomatoes (diced)
• 1 green pepper (diced)
• 1 onion (diced)
• 1 avocado (diced)
• 1 1/2 cups salsa
• 1 bottle salad dressing of choice (optional topping)

DIRECTIONS:

1. To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, 1 cup lettuce, black beans, corn, tomatoes, green peppers, onions, avocados, and salsa.
2. If desired, drizzle with your favorite salad dressing.
3. Note: Nutrition facts do not include salad dressing.

Saturday – Balsamic Steak and Vegetable Kabobs

INGREDIENTS:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup low-sodium soy sauce
• 2 teaspoons Dijon mustard
• 3 teaspoons minced garlic
• salt and pepper (to taste)
• 2 pounds sirloin steak (cut into bite-sized pieces)
• 1 yellow onion (cut into bite-sized pieces)
• 1 yellow bell pepper (cut into bite-sized pieces)
• 1 orange bell pepper (cut into bite-sized pieces)
• 16 ounces fresh mushrooms (cut into bite-sized pieces)

DIRECTIONS:

1. In a large bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic and salt and pepper. Add steak to marinade. Cover bowl with plastic wrap and store in the fridge for at least 2 hours before grilling.
2. After steak has marinated, slide alternating pieces of steak, onion, bell peppers and mushrooms onto skewers.
3. Heat grill to medium-high heat and grill for 8-10 minutes or until done.

Sunday: Stuffed Baked Pork Chops with Prosciutto and Mozzarella (7) with Easy Garlic Broccolini (1)

Lunch: Chickpea/Tuna Salad  – Yogurt and Blueberries
Breakfast: Sausage, Cheese and Veggie Egg Bake

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.

Wishing you a wonderful week!!