Bakery / Bread 8 Corn tortillas (or flour tortillas) H Baking 1/2 c Sliced almonds G Canned / Jarred 14 oz Cannellini or Great Northern beans B 4 c Chicken stock F H Condiments 1 t Anchovy paste B 1 T Creamy peanut butter G Dairy 2 T Butter F 1 c Cotija (or Monterey Jack) H 4 Large eggs J 1 1/2 c Mozzarella J 1/2 c Parmesan J Dry Goods 1 1/2 c Basmati rice C 1 c Quinoa F Ethnic 1/4 c Rice wine vinegar D 1 T Sesame oil G 1 t Sriracha Sauce G 3/4 c Tamari D G Meat / Poultry / Seafood 6 strips Bacon J 1 1/2 lb + Boneless skinless 1 lb chicken breasts D G 2 lb Pork chops (bone-in) A 3 lb Pork shoulder H 1 lb Salmon E Other 1 T Cold water D No More To-Go Weekly Menu and List - 04/11/2016 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY A Steakhouse Pork Chops B Warm White and Green Bean Salad C White Rice D Chicken Teriyaki E Roasted Salmon with Green Beans and Burst Tomatoes F Quinoa with Shallots WEEKEND : J Breakfast Pizza pinch = p ; cl = clove ; in = inch Pantry Staples 1/4 t Black pepper D 1 T Chili powder H 1 T Cornstarch D 1 T Cumin H 1 t Dijon mustard B 1 1/2 T Garlic powder A H 1 1/2 t Ground ginger D G 1/4 c Honey D 4 T + 1 t Kosher salt A H G 8 T + 1/2 c Olive oil 1/2 T Onion powder A 1 T Paprika A 1 T Pepper A 3 T + 1/4 c G Asian Grilled Chicken and Napa Salad Red wine vinegar H Slow Cooker Pulled Pork Tacos I Grapefruit Avocado Salad A D I J B G B I G Produce 2 Avocado H I 1 c + 2 Carrots D G 1 1/4 c Cilantro G H I 1 cl Garlic D 1 c Grape tomatoes E 1 Grapefruit I 2 lb Green beans B E 1 T Lemon juice I 1 Lime H 4 c Mixed greens H I 1 head Napa cabbage G 1 Red bell pepper D 1 Roma tomato H 2 T + 1 Shallot B I F 1 lb Snow peas D Refrigerated / Frozen 1 GF pizza dough J Spices 1 t Sesame seeds G https://www.nomoretogo.com/weekly-menu/ 1/10
Steakhouse Pork Chops with a Warm White and Green Bean Salad KID NOTE: Perfectly suited for a kid pallet. VEGETARIAN TIP: Replace the pork chop with either portabella mushroom caps or sliced eggplant. Steakhouse Pork Chops SERVINGS : 4 PEOPLE COOK TIME : 15 MINUTES PREP TIME : 5 MINUTES 2 pounds pork chops (bone-in) 2 tablespoons olive oil 1 tablespoon paprika 1 tablespoon pepper 1 tablespoon kosher salt 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1. Combine spices in a small bowl. 2. Sprinkle over pork chops and let sit a minute or two. 3. Chops can be cooked on the stovetop or outside on the grill. 4. Stovetop method: Heat olive oil in a heavy skillet over medium high heat. When it begins to shimmer, add chops and let cook until nicely browned. Flip chops and continue to cook until internal temperature is at least 150. Time is dependent on the thickness of the chops. 5. Outdoor grill method: Heat grill to medium high. Place chops on grill and cook until nicely charred. Flip and continue to cook until internal temperature is at least 150. Time is dependent on thickness of the chops. 6. Let chops rest at least 5 minutes before slicing. Serving Size 244g Calories 345 Fat 16 Sat Fat 1 Sodium 1746 Carbs 3 Sugars 1 Fiber 1 Protein 48. https://www.nomoretogo.com/weekly-menu/ 2/10
Warm White and Green Bean Salad SERVINGS : 4 PEOPLE PREP TIME : 15 MINUTES 14 ounces Cannellini or Great Northern beans, drained and rinsed 1 pound green beans, trimmed Vinaigrette (makes a double batch) 1/4 cup olive oil 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 1 teaspoon anchovy paste 1 tablespoon shallot, minced 1. Combine vinaigrette ingredients in a small bowl. Reserve half for tonight and refrigerate the remaining for another meal. 2. Place the green beans in a microwave safe dish with 1/4 cup water. Cover and microwave for 1-2 minutes or until bright green and crisp tender. 3. Drain the water and add the white beans to the bowl. 4. Drizzle with vinaigrette, toss to combine, and adjust seasoning if necessary with salt and pepper. 5. Heat for another minute or two in the microwave, if desired. 6. Serve. Serving Size 226g Calories 435 Fat 9 Sat Fat 1 Sodium 68 Carbs 70 Sugars 4 Fiber 24 Protein 24. https://www.nomoretogo.com/weekly-menu/ 3/10
Chicken Teriyaki and Rice KID NOTE: Huge win! Not spicy and slightly sweet. A perfect combination. VEGETARIAN TIP: Skip the chicken and add additional veggies. White Rice SERVINGS : 4 PEOPLE 1 1/2 cups basmati rice 3 cups water 1. Place rice and water in a small pot. 2. Bring to a boil, reduce to a simmer, cover. 3. Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork. Serving Size 75g Calories 150 Fat 0 Sat Fat 0 Sodium 0 Carbs 35 Sugars 0 Fiber Protein 3. https://www.nomoretogo.com/weekly-menu/ 4/10
Chicken Teriyaki SERVINGS : 4 PEOPLE PREP TIME : 25 MINUTES 1 1/2 pound boneless skinless chicken breasts kosher salt and pepper 2 tablespoons olive oil 1 cup carrots, cut into very thin strips 1 red bell pepper, cut into strips 1 pound snow peas Sauce 1 tablespoon cornstarch 1 tablespoon cold water 1/4 cup honey 1/2 cup tamari 1/4 cup rice wine vinegar 1 clove garlic, minced or pressed 1/2 teaspoon ground ginger 1/4 teaspoon black pepper 1. Prepare the sauce by combining all ingredients in a small saucepan. Simmer for about 10 minutes; or until slightly thickened. (Taste and adjust sweetness with a bit more honey if desired.) 2. Meanwhile, cut chicken into 1 pieces and season with salt and pepper. 3. Heat olive oil in a large skillet or wok over medium high heat until it begins to shimmer. 4. Add chicken and brown on all sides about 6-8 minutes. 5. Transfer the chicken to a plate and reserve. 6. Add another tablespoon of oil if necessary and sauté carrots for 3-4 minutes. Once they begin to become tender, add bell pepper and snow peas. 7. Sauté another 2-3 minutes, return chicken to the wok, stir in sauce, and serve over rice. Serving Size 422g Calories 553 Fat 20 Sat Fat 4 Sodium 1235 Carbs 35 Sugars 25 Fiber 5 Protein 55. https://www.nomoretogo.com/weekly-menu/ 5/10
Roasted Salmon with Green Beans and Burst Tomatoes over Quinoa KID NOTE: The only thing left on the plate was the tomatoes which I gladly ate. VEGETARIAN TIP: Replace the salmon with portabella mushroom caps. Roasted Salmon with Green Beans and Burst Tomatoes SERVINGS : 4 PEOPLE COOK TIME : 10 MINUTES PREP TIME : 5 MINUTES 1 pound salmon 1 cup grape tomatoes 1 pound green beans, trimmed Vinaigrette (from Cannellini and Green Bean Salad) 1. Preheat the oven to 425. 2. Line a rimmed baking sheet with foil. 3. Place the salmon in the center of the baking sheet and arrange the green beans and tomatoes around it. 4. Drizzle with vinaigrette. 5. Toss the veggies to coat and then transfer to the center rack of the oven. 6. Cook for 10-12 minutes or until salmon flakes easily with a fork but is still somewhat dark in the center. 7. Let rest a couple of minutes and then serve. Serving Size 285g Calories 256 Fat 15 Sat Fat 2 Sodium 106 Carbs 10 Sugars 2 Fiber 4 Protein 24. Quinoa with Shallots SERVINGS : 4 PEOPLE COOK TIME : 15 MINUTES PREP TIME : 5 MINUTES 2 tablespoons butter 1 shallot, minced 1 cup quinoa 2 cups chicken stock kosher salt and pepper 1. Melt the butter in a pot over medium heat. Once melted, add shallot and saute until tender. 2. Add quinoa and stock, bring to a boil, reduce to a simmer, cover, and let cook for 20 minutes. 3. Remove the lid, season with salt and pepper, and stir to combine. Serving Size 177g Calories 247 Fat 9 Sat Fat 4 Sodium 427 Carbs 34 Sugars 0 Fiber 2 Protein 6. https://www.nomoretogo.com/weekly-menu/ 6/10
Asian Grilled Chicken and Napa Salad KID NOTE: My kids are funny with salad. So, I deconstructed their plates. They had chicken, carrots, and a few apple slices from the fridge. VEGETARIAN TIP: Replace the chicken with chunks of portabella mushrooms. Asian Grilled Chicken and Napa Salad SERVINGS : 4 PEOPLE PREP TIME : 30 MINUTES 1 lb boneless skinless chicken breasts, cut in half widthwise to create cutlets Marinade and Dressing 1/4 cup tamari 1/4 cup red wine vinegar 1/4 cup olive oil 1 teaspoon ground ginger 1 teaspoon kosher salt 1 tablespoon creamy peanut butter 1 tablespoon sesame oil 1 teaspoon Sriracha Sauce Salad 1 head Napa cabbage, finely sliced 2 carrots, peeled 1/4 cup cilantro, chopped 1/2 cup sliced almonds, or cashews or peanuts 1 teaspoon sesame seeds, I used black Serving Size: 432g Calories 421 Fat 26.5 Carbs 18.8 Fiber 4 Protein 30. 1. Combine the marinade and dressing ingredients with a whisk. 2. Put the chicken and about 4 tablespoons marinade in a resealable bag and let it sit for a few minutes. 3. Meanwhile, heat your grill to medium high. 4. Put the chopped cabbage in a large salad bowl. 5. Peel outer layer of the carrots and rinse them with water. Then continue to peel them into the bowl with the cabbage. 6. Add cilantro and toss all to combine. 7. Grill the marinated chicken about 3-4 minutes per side or until juices run clear. Cut into bitesized pieces. 8. Place chicken in the salad bowl, drizzle with dressing, toss to combine and garnish with nuts and sesame seeds. https://www.nomoretogo.com/weekly-menu/ 7/10
Slow Cooker Pulled Pork Tacos with an Avocado Grapefruit Salad KID NOTE: The kids were not huge fans of the salad, but ate the tacos really well! VEGETARIAN TIP: Instead of pork, simply season sliced bell pepper, zucchini, and mushrooms with spices and roast until tender. Slow Cooker Pulled Pork Tacos SERVINGS : 4 PEOPLE COOK TIME : 6-7 HOURS PREP TIME : 5 MINUTES 3-4 lb pork shoulder 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon cumin 3 tablespoons kosher salt 2 cups chicken stock 8 corn tortillas (or flour tortillas) 1 cup mixed greens 1/2 cup cilantro, torn 1 roma tomato, diced 1 avocado, diced 1 lime, sliced 1 cup Cotija (or Monterey Jack), grated Serving Size 397g Calories 458 Fat 26 Carbs 33 Fiber 10 Protein 22. 1. Mix garlic powder, chili powder, cumin, and salt in a small bowl. 2. Place pork in the slow cooker meat side down, if there is a side with a bone or fat layer. 3. Rub meat with spices. Some may fall into the bowl of the slow cooker. That s ok. 4. Pour stock or water around pork. It should reach about half way up the meat. 5. Cook on medium-low for 6-8 hours. If you can, flip the pork about half way through cooking. 6. Remove the meat from the slow cooker and using two forks, shred into a bowl. Mix some of the juices from the slow cooker into the meat for moisture. 7. Serve shredded pork in tortillas with greens, cilantro, tomatoes, avocado, cheese, and a squeeze of lime. https://www.nomoretogo.com/weekly-menu/ 8/10
Grapefruit Avocado Salad SERVINGS : 4 PEOPLE PREP TIME : 10 MINUTES 3 cups mixed greens 1 grapefruit, sectioned 1 avocado, sliced 1/2 cup cilantro, torn Vinaigrette 1 tablespoon shallot, minced 1 tablespoon red wine vinegar 1 tablespoon lemon juice 3 tablespoons olive oil kosher salt, to taste pepper, to taste Serving Size 277g Calories 304 Fat 21 Carbs 24 Fiber 10 Protein 6. 1. In a small bowl, whisk shallot, vinegar, lemon juice, and olive oil. Season with salt and pepper. 2. Arrange avocado and grapefruit on four plates. 3. Place greens on top of the fruit and drizzle with dressing https://www.nomoretogo.com/weekly-menu/ 9/10
Breakfast Pizza KID NOTE: The kids loved it! VEGETARIAN TIP: Omit the bacon and add veggies. Breakfast Pizza SERVINGS : 4 PEOPLE PREP TIME : 20 MINUTES 1 GF pizza dough, homemade* or store bought 1-2 tablespoons olive oil, for brushing 6 strips bacon, cooked and chopped 1/2 cup parmesan, grated 1 1/2 cups mozzarella, shredded pinch garlic salt 4 large eggs kosher salt, to taste pepper, to taste 1. Preheat oven to 500. 2. Brush pizza dough with olive oil. 3. Sprinkle with cheeses, bacon, and a little garlic salt. 4. Gently crack the eggs on top of the cheese. 5. Season with salt and pepper. 6. Bake for 10-12 minutes. Egg whites will be just set. 7. Remove from oven and let sit for a couple of minutes so the eggs can continue to cook a bit. Serving Size 133g Calories 410 Fat 29 Carbs 5.5 Fiber 0 Protein 32. *nomoretogo.com/pizza-doughgf/ https://www.nomoretogo.com/weekly-menu/ 10/10