Meal Plan 5/20/2019

Sunday

• broiled tilapia 2 ways
• rub with olive oil, salt, pepper and dried dill
• rub with olive oil and blackened seasoning
• squeeze fresh lemon over for serving
• cooking method shown here
• fried okra
• farro salad with tomato, mint and and smoked gouda - from DINNER by Melissa Clark (even Maggie loved this!)
• cook 1/2 cup farro per package directions + lots of salt added to cooking water
• drain and toss with 1.5 tsp of apple cider or sherry vinegar  while still warm
• let cool to room temp
• chop tomatoes and mint, cube cheese into tiny bits
• toss all together and squeeze with lemon

Tuesday

• pork tenderloin with mustard sauce
• trim pork and season with salt and pepper
• heat skillet to high, add olive oil
• sear tenderloin on all sides for 5-7 minutes
• turn heat down to low, cover, and cook for ~20 minutes until pork reads 160
• wrap pork in foil to rest
• deglaze pan with 1/2 cup of chicken broth
• add tsp whole grain mustard + 1 tsp dijon
• add 1/2 cup sour cream
• serve sliced pork with sauce
• roasted broccoli
• leftover fried okra

Wednesday

• leftover turkey + ricotta meatballs
• Rao's marinara or 5-minute marinara
• whole wheat spaghetti
• caesar salad