Meal Plan

I've put together a meal plan for the week that maximizes the sale ingredients published for the week. Here's what Don and I will be dining on. Who knew fine dining could be this cheap?! If any of these dishes interest you, click on the link for the full recipe.

Monday:
Pan-Grilled Pork Tenderloin with Pomegranate Molasses - Uses $1.97lb Pork Tenderloin (OK so Pomegranate Molasses is not cheap and neither is it easy to find, but since I already have it in my pantry I'm saving money by using it up)
Mesclun w/Berries & Sweet Spiced Almonds - Uses $1.50 Raspberries



Tuesday:
London Broil w/ Cherry-Balsamic Sauce - Uses $1.66lb London Broil (also, uses leftover wine and shallots from Monday night's dinner.)
Spinach Salad with Nectarines & Spicy Pecans - Uses $.99lb Nectarines. Don't get pigeon holed into following recipe directions to the letter of the law. Make substitutions based on what you have on hand. For instance, instead of spinach, we'll use the extra mesclun greens that don't get eaten from Monday night's salad.



Wednesday:
Blackened Chicken & Grilled Avocado Tacos - Uses $1.97 Chicken Breasts and $1.50 Avocados



Thursday:
Red Bell Pepper Frittata - Uses $.99lb Red Bell Peppers
Lemon-Raspberry Muffins - uses $1.49 Raspberries and $1.99 2lb bag of lemons



Friday:
Roasted Tomatoes with Shrimp and Feta - Uses $4.99lb Shrimp, $.99lb Tomatoes on the Fine, $1.99 2lb bag of lemons, and $2.00 Feta Cheese