Sunday, October 11, 2009

Menu Planning Week Ending 10.17.09

This week, I am giving a speech, traveling to a conference and grading all my exams. We are also sewing Halloween costumes and making Halloween invitations for our big party.

Sunday: 15 Bean and Ham soup

Monday: Breakfast for Dinner

Tuesday: Pork Lo Mein

Wednesday: Church

Thursday: Chicken Salad Sandwiches

Friday: Out of Town

Saturday: Out of Town



15 Bean Soup Mix

Pork Tenderloin

Snow peas

Ginger Root


Stewed Tomatoes from Garden

Spaghetti Noodles

Chicken Breasts

Soy Sauce

Red Peppers

Chicken Broth

Sesame Oil

Pork Lo Mein



  • 1 (1 pound) pork tenderloin
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups fresh snow peas
  • 1 medium sweet red pepper, julienned
  • 3 cups cooked thin spaghetti
  • 1/3 cup reduced sodium chicken broth
  • 2 teaspoons sesame oil


  1. Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes.
  2. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil.

1 comment:

  1. Looks delicious as always! My husband is in there reheating our 15 bean soup as we speak. :)


Comments are such a treasure. Please share your thoughts, I would love your feedback.