And That's a Wrap for the Week.....Here's the Weekly Menu

Wow.....hard to believe that I have completed nearly 3 weeks of this new eating plan.  I finish up just in time to head out for a 2 week vacation...how's that for timing?

This week has been a good week.  Monday was spent running errands.  Tuesday morning we went for a hike and in the evening we took a drive out to an old friend's house to drop of a CPL packet as his wife is coming to Frank's class tomorrow.  Wednesday was a quiet day.  Thursday our friends, The Bendas, joined us for dinner and here we are already to today.   Happy Friday everyone.

When the Benda's joined us for dinner I served a Steakhouse Salad that was in compliance with the eating plan.  I am sharing that recipe following my Weekly Menu that is posted below.  Enjoy.

As mentioned earlier, Frank has a CPL class tomorrow.  I made an Apple Bundt Cake for dessert last night and for the class to enjoy with coffee in the morning.  I will be sharing that recipe with you at #BundtBakers, which I am hosting this month, on August 18th.  For lunch I am serving pulled pork sandwiches, cole slaw, refrigerator pickles, pickled spiced beets and some lemon shortbread cookies for dessert.  I will be sharing the cookie recipe with you a little later in the month.

Sunday, our Little Miss is having a photo shoot at the park for her 2nd Birthday. We will be taking her and her mama out for dinner following the shoot.

The rest of the week is pretty quiet until Friday......My friend, Renee, won a wine tasting party for 4. She is having the party at my house and has invited our friends, Linda and Mickey, as well.  We are all diving buddies and are sure to have a great time.  They are bringing their pjs and pillows because we are sharing 6 bottles of wine between the 4 of us.  A good night for a pj party.  Renee is bringing the appetizers suggested by the wine consultant.  I was going to provide dinner but due to timing I have decided to stick with heavy appetizers to go along with what Renee is bringing.

I have a couple of new dishes on the menu this week so make sure to stop by each day for photos and recipes.

Saturday
Chicken Breasts in Lemon Sage Sauce
Quinoa Pilaf
Steamed Asparagus

Sunday
Out for dinner

Monday
Roast Turkey Breast
Cranberry Sauce
Sweet Potatoes

Tuesday
Wild Rice and Turkey Soup

Wednesday
Grilled Steaks
Baked Potatoes (for Frank)
Green and Yellow Bean Salad

Thursday
Garlic Rosemary Pork Chops
Spinach, Onions and Mushrooms

Friday-Wine Tasting Party
Shrimp Cocktail
Smoked Salmon
Veggie/Fruit/Nut platter
Cheese Tray-Provided by Renee
Crackers-Provided by Renee
Chocolate-Provided by Renee

Here is the recipe for the Steakhouse Salad and the Vinaigrette.  Adapt as needed to suit your tastes and your personal eating plan.  This recipe fed 5 adults with enough leftovers for lunch for me and Frank.  Have a great weekend everyone.

Roasted Red Pepper Vinaigrette

1 Red Bell Pepper
1 T. Italian Herb paste
1 t. Garlic paste
2 T. Apple Cider Vinegar
1/4 c. water
salt and pepper to taste

Place the pepper on a grill or over a gas stove burner turned to medium heat.  Cook until charred on all sides.  Seal in a paper bag and let sit for 15-20 minutes.  Peel the pepper under running water. The skin should easily peel off with the char.  Seed the pepper and dice.

Place the pepper, herbs, garlic, vinegar and water in a blender or container for a hand blender and puree until smooth.  Taste and add salt and pepper if desired.  Print Recipe


Fast Metabolism Steakhouse Salad

2 lbs. Sirloin Steak, trimmed and cut into 1" cubes
1 T. Montreal Steak Seasoning
16 oz. Whole Mushrooms, cleaned
1 Vidalia onion, cut into chunks
10 oz. Mixed Greens and Fresh Herbs
1 1/2 cucumbers, peeled and sliced
5 mini orange or yellow peppers, cut into rings, or one large pepper, diced
12 oz. green beans, cleaned and ends removed
1 bunch asparagus, woody ends removed

Place the Steak in a bowl and toss with the Steak Seasoning. Place a mushroom onto a skewer, followed by 2 pieces of steak and one chunk of onion, repeat until skewer is full.  Then repeat with additional skewers until all meat, mushrooms and onions are used. Let sit at room temperature for up to 30 minutes.

Place the green beans and asparagus in boiling salted water just long enough for the colors to turn bright.***  Remove from the water to a grill pan and place on a grill that has been heated to medium high heat.  Cook, tossing occasionally, until tender with some browning, about 20 minutes.  Place steak skewers on grill with vegetables and cook about 10 minutes per side or until desired temperature.

Line a large platter with the mixed greens and fresh herbs.  Arrange the cucumber, bell peppers, green beans, asparagus, steak, mushrooms and onions on top of the greens.  Drizzle with half of  the Roasted Red Pepper Vinaigrette and serve with the remaining vinaigrette on the side to be added according to taste.

***I used this step because Phase 2 of the eating plan does not contain oil of any sort.  If you are using olive oil you may toss the vegetables in 1 T. instead of blanching.  Print Recipe