Meal Plan Week of 4/27-5/3

This week's meal plan is going up a couple days late, but I'm glad to be back in the groove. We had April Vacation last week and as great as it was for the boys, I am looking forward to getting back on a schedule. We started baseball, plus hockey and art class start these next couple weeks. Throw in my work schedule and the hub's work travel -- I think we are in big trouble if I don't have a solid plan for the week.

This week my CSA box included: Swiss Chard, mustard greens, dandelion greens, baby mixed greens, grape tomatoes, parsnips, carrots, grapefruit, red cabbage, onions, and sweet potatoes.

Sunday: Pulled Pork Stuffed Sweet Potato,  Mandarin-Avocado Salad with Lemon-Poppy Seed dressing
*This was my first time making this recipe. Sooooo easy and yummy. No need to save this for the weekend, it is easy enough for a quick weeknight meal! Scroll down for the recipes.

Monday: Fresh Mama Meatballs, homemade marinara, organic spaghetti

Tuesday: Maple Roasted Salmon, Maple Roasted Parsnips, salad with Honey-Balsamic Dressing

Wednesday: Leftovers

Thursday: Grilled Chicken, grilled mixed veggies, salad

Friday: dinner out

Saturday: Grilled Steak, mashed sweet potatoes and parsnips, kale chips




Pulled Pork Stuffed Sweet Potato

2-3 pound boneless pork shoulder
1 cup barbecue sauce
4 medium sweet potatoes
sour cream (optional)
siracha  (optional)

1. Place pork shoulder in crockpot and coat well with barbecue sauce.
2. Cook on low 7-8 hours.
3. Using 2 forks, shred thoroughly and mix well with sauce. Cook an additional 15-30 minutes.
4. Wash sweet potatoes well, then puncture skin with a fork in a few places. Place on microwave safe plate and microwave on high 5 minutes. Flip sweet potatoes over and cook an additional 5 minutes. Since microwave strengths vary, cook in additional 2 minute increments until potatoes are soft and cooked through.
5. Slice in half lengthwise, place 1/2 cup pulled pork on top. Garnish with sour cream and siracha.

*Adapted from Creme de la Crumb




Mandarin-Avocado Salad with Lemon-Poppy Seed Dressing
3 cups baby greens mix
1 avocado, diced
 1 15 oz. can mandarin oranges, drained
1/4 cup green onion, chopped finely

Dressing:
2 Tablespoons lemon juice
2 Tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil
1 teaspoon poppy seeds

1. Place salad ingredients in large bowl
2. Place dressing ingredients in a jar and shake until well combined
3. Drizzle over salad

* I first had this salad and dressing years ago when my husband was in business school. A group of the wives and I had a dinner club where we took turns making dinner and trying new recipes. This dressing has been a staple in our house, since my friend Laurie made it at one of those dinners. I love making it when entertaining. Haven't heard a complaint, yet, and it is requested often!

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