Day two of meal planning.

I *heart* lettuce wraps.

And these rock!

Pork Stir-fry Lettuce Wrap

Ingredients:

3/4lb Pork Tenderloin

3 Tbsp Hoisin Sauce

2 Tbsp of Teriyaki

2 Cloves of Garlic {minced}

2 Tbsp of Rice Wine Vinegar

Bunch of Scallions {diced}

14oz Bag of Coleslaw Mix {I used broccoli slaw, sneaky way to get some extra veggies in there}

8oz Mushrooms {the orginal recipe called for Shiitake, which my market was out of

so I used regular white mushrooms}

1 Head of Bib Lettuce

Salt & Pepper

1. Cut pork tenderloin into thin slices. I suggest doing this while the pork is frozen, makes it SO much easier to cut thin. Whisk together hoisin, vinegar, garlic, half the scallions, 1/2 tsp salt and pepper. Combine with pork in large bowl. Let marinate for at least 10 mins.

2. Heat 1 Tbsp of veggie oil in a skillet {I used my wok} on high heat. Add pork and cook until brown, about 4 mins.

3. Remove pork from the wok placing in a bowl, while keeping the liquid in the wok. Add 3 Tbsp of water to wok. Then pour liquid over pork.

4. Add another 1 Tbsp of veggie oil to the wok. Add mushrooms and cook until golden.

Add the slaw mix, cook until wilted, about 3 minutes.

5. Add the pork back to the wok with liquid, add the teriyaki and cook for another 2 more minutes.

6. Serve on the bib lettuce and sprinkle with the remaining scallions.

These are messy. PAPER TOWELS NEEDED!

Yummo.

Enjoy

xoxo

What's for Dinner Babe?

Do you hear that?

Ring, Ring.

Without even glancing at the clock I can tell you what time it is.

5 pm.

Just call me Zoltar {quick name that movie!}.

Its Hubby on the other end.

"I am starving, haven't eaten since 11:30."

"What's for dinner?"

I am prepared with an answer for everyday this week.

New recipes that I have planned for each night.

Hows that for invoking my inner Martha?

It feels good.

Last nights menu:

Grilled Flank Steak with Mozzarella & Tomato Pasta Salad

Ingredients for Flank Steak:

1 lb Flank Steak {feeds a family of four}

4 cloves of Garlic

1/4 cup Olive Oil

Salt {kosher or sea salt} & Pepper

1. Season steak with salt and pepper

2. Place steak in large ziploc

3. Peel garlic and smash with side of knife

4. Put garlic in with steak and cover with olive oil.

5. Massage it together and let sit for at least an hour {did you know that it is better to

grill steak after it sits for a little out of the fridge?}

6. Grill steak for around 5-7 mins per side, flipping only once.

7. Let stand for at least 5 mins.

8. Slice into strips

{This is what I do when we have Flank Steak Fajitas, I just added lime to the marinated}

Ingredients for Mozzarella & Tomato Pasta Salad:

12 oz of Mezzi Rigatoni {penne would work}

2 medium Tomatoes

6 cloves of peeled Garlic

1/4 cup Almonds

1/3 cup Olive Oil

1 Lemon

8 oz Bocconcini {small mozzarella balls}

1 bunch of fresh Basil

Kosher Salt & Pepper

1. Cook pasta as the box directs. Drain and run cold water over it to stop it from cooking.

2. Under the broiler {high} place peeled garlic. And broil for 7-8 mins, until charred.

3. In a dry skillet toast Almonds. Shaking them for 4-5 mins. Cool and coarsely chop.

4. Squeeze or scrape garlic from skin onto a cutting board. Add 1/2tsp of salt. With a knife mash garlic with salt into a paste. Add to the bowl with pasta and olive oil.

5. Grate the lemon and add the juice from the whole thing.

6. Add almonds, basil {using kitchen scissors cut}, and bocconcini.

7. Toss with salt and pepper.

Perfect summer dish.

Be back tomorrow with tonight's culinary masterpiece!

Enjoy.

xoxo