menu Monday (and an eMeals review)
I mentioned last week that we were trying a new recipe, courtesy of a subscription I have with eMeals. I’m so excited about this service. I was introduced to eMeals at Type A Conference a few weeks ago. If you sign up for their site, you can select from various meal plans (low-fat, slow cooker, clean eating are just a few of the “plans” they have.) You can always switch plans (I’m going to switch from slow cooker to low-fat in November.)
Once a week, eMeals sends an email with weekly dinner menus with matching grocery list
. So if you want to stick with all seven days, your grocery list is already written for you. SO CONVENIENT.
The only inconvenient thing about the weekly menu is that on Tuesday night, I tried to grab the recipe from the site, and the website was already displaying the next week’s menu (so I think the server’s times were off.) The app luckily had the recipe I wanted, because I hadn’t received the email with the PDF, since my subscription was so new. So if you see a recipe and don’t have it in your email, COPY it and email it to yourself.
We tried only one meal last week, with it being my birthday week and all (we ate out a lot more than usual.) The recipe I tried was the pork tenderloin with Brussels sprouts. My family LOVED it. I’m not even a Brussels sprouts fan, and they really were great. (And just for fun, I’m including the recipe at the end of this post.)
If you’re interested in trying out eMeals, you can use the code DINNER15 for 15% off!
Now, for this week’s menu:
Sunday – Meatloaf and butternut squash fries. (The meatloaf was prepared a few weeks ago and frozen. It was on the menu last week, and we never got to it.)
Monday – Spicy slow cooker vegetarian chili
Tuesday – Spaghetti Amatriciana
Wednesday – Apple braised chicken
Thursday – Homemade mac & cheese
Friday – Hot dogs and sweet potato fries
Saturday – Open (or leftovers.)
The recipe for the Garlic Roasted Pork Tenderloin:
2 tbsp dried oregano
1 tsp salt, 1 tsp pepper
1 tbsp canola oil
2 cups chicken broth
6 cloves garlic
Heat canola oil in a large skillet over medium-high heat
Add pork; cook 5 minutes or until browned on all sides
Cover and cook on low 8 hours.
3 tbsp butter
3 tbsp chopped fresh flat-leaf parsley
1/2 teaspoon salt, 1/2 tsp pepper
1 lb brussel sprouts
1 tbsp olive oil
1/4 tsp salt, 1/4 tsp pepper
1/4 teaspoon sugar
1/2 cup chicken broth
1 tbsp fresh lemon juice
Cook noodles according to package directions
Combine hot cooked noodles, butter, parsley, 1/2 tsp salt, and 1/2 tsp pepper
Combine Brussels sprouts, olive oil, 1/4 tsp salt 1/4 tsp pepper and sugar
Heat a large skillet over high heat
Add Brussels sprouts, cook 2 minutes
Stir in broth, reduce heat to simmer
Cook 8 minutes or until tender and browned in spots
Toss with lemon juice
**The links about eMeals are affiliate links. I have received a year subscription from eMeals and in return I provided this review. All opinions are my own (and of my family – they really did love the meal I prepared for them.)
Jaime, this sounds amazing! We are huge fans of pork tenderloin and I’m always looking for different ways to prepare it. Thanks so much for sharing!
Visiting from Pin it Forward Friday š