What we ate this week!

We typically do 'menu' planning over the weekend for the week ahead. We rarely, if ever, eat out during the week. We plan three meals, and do leftovers on the other nights. As an added bonus, Matt picked out all 3 recipes this week AND cooked all three. :)

I don't have any pictures, but wanted to recommend and share the recipes we tried out this week:

Sunday/Monday: Roasted Pork Tenderloin with Acorn Squash
Posted the wrong recipe before - thought it looked off. Anyway, this was fabulous, and we really like hoisin. It's also good on Salmon. Grace enjoyed the acorn squash. Did you know you can eat the skin on acorn squash, much like yellow squash?

Tuesday/Wednesday: Chili Rubbed Flank Steak with Cabbage Salad and Polenta Rounds
We have flank steak often. And this was by far one of the best recipes EVER. The meat was so tender and perfectly cooked. Grace tried the cabbage and polenta, and seemed to enjoy both.

Thursday: Tomato and Shrimp Pasta with Feta - unfortunately, no hyperlink, but recipe below.
Quick, quick, quick!!
Ingredients:
coarse salt and ground pepper
1/2 c. EVOO
1 medium onion, chopped
3 lg. garlic cloves, minced
1 T. tomato paste
1 tsp. dried oregano
1 can (28 oz) whole peeled tomatoes
1 can (15 oz) tomato sauce
1/3 c. pitted Kalamata olives, chopped (we omitted)
1 T. capers, rinsed
12 oz. penne rigate
1 1/2 lbs. large shrimp, peeled and deveined
8 oz. Feta

Directions:
1. Set a large pot of salted water to boil. In medium saucepan, heat 2 T. oil over medium high. Add onion and garlic. Cook until soft, about 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives and capers. Cook, breaking up tomatoes with spoon, until sauce thickens, 10 minutes. Season with salt and pepper.

2. Meanwhile, cook pasta al dente; drain. Add 2 T. oil to pot and heat over medium high. Add shrimp and cook until opaque throughout, 1-2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with feta.

Enjoy!