A healthy break

I don't know about you, but after all of those back yard bbq's, pool side fun and firework celebrations, my body needs a healthy break.

This week, my local grocer has some great items on sale to make some healthy meals.  Pork and chicken are reasonably priced this week.  I normally do not make many meals with pork, but since I can make a healthy, delicious meal for the family under $7, it deserves to be on the menu. Also, I still have some ingredients left over from weeks prior, including a bottle of dijon mustard that needs to be used up and some turkey bacon. So here we go, enjoy :)

Menu

Monday - Seared chicken with apricot sauce served with a fruity-nut arugula salad
Tuesday - Pork Chops with Mustard Sauce served with steamed green beans
Wednesday - Sauteed shrimp with fresh avocado cream pasta sauce
Thursday - Hummus backed chicken served with a bacon, onion, arugula salad


Recipes

Monday - I found this recipe on pinterest and I have finally been motivated to try it.  It is everything I love; healthy, quick and yummy. http://www.eatingwell.com/recipes/seared_chicken_with_apricot_sauce.html

For the salad, top the arugula with one chopped apple, sunflower seeds, pumpkin seeds, tomatoes, & sugar-free craisins.  Finally, drizzle with blue cheese vinaigrette.

Tuesday- another Martha Stewart classic.  I exclude the frisee. http://www.realsimple.com/food-recipes/browse-all-recipes/pork-chops-with-mustard-sauce-recipe-00000000021032/index.html

Wednesday - This recipe is from our Meatless Monday inspiration folder, however my husband has asked for more substance as he has been working very hard outside.  I have decided to add turkey sausage as it is on sale this week, but it would be good with sauteed shrimp, scallops, chicken or turkey sausage  http://www.thatssomichelle.com/2012/03/fresh-avocado-cream-pasta-sauce.htmll

Thursday - Everyone knows shake and bake, right?  Well this is a healthier version.  
Pre-heat oven to 350 degrees. Baste the chicken with the hummus of your choice and coat with panko crumbs.  Spray a skillet with cooking spray and cook each side of the chicken on medium heat (until brown). Then place on a cookie sheet and bake for 20 minutes until cooked.  The trick to making sure the chicken doesn't take a long time to cook is to flatten the chicken so it is not to fat. 


While the chicken is cooking, blend together 1/3 cup of hummus and the juice of one lemon.  This will be a dipping sauce for your chicken.


For the salad, I crisp up some turkey bacon, chop up some onion and toss with the arugula. Drizzle with blue cheese vinaigrette (or any vinaigrette of your choice as arugula is not a leaf you want to use a creamy dressing with, in my opinion.) 


Grocery List 
(For me, I have a good amount left over from weeks prior, which saves my family some money. I hope so for you as well!) 

• 4 chicken breasts, sliced in half to use for both menu ideas (on sale for $2.99/lbs) - pick up an extra package to freeze and use in the future.  
• 1 pkg of pork chops (on sale for $3.99/lbs, you get about 3 chops per pound)
• 1 pkg. of turkey sausage (Butterball Turkey Smoked Sausage on sale for 2 for $5)
• 1 pkg. of Butterball turkey bacon (part of the above sale)
• 1 avocado (on sale for $1)
• 2 fresh apricots or 1 pkg of dried apricots
• 1 apple 
• 1 small white onion
• 3 shallots
• 1 pkg. of arugula
• 1/2 lbs. of fresh green beans
• 2-3 lemons
• 1/2 cup of nuts of your choice (I am using sunflower seeds and almonds)
• blue cheese vinaigrette (in the produce department)
• 1 pkg. of hummus (in the deli department)
• small carton of heavy cream (I buy fat-free)
• 1 pkg of whole wheat pasta (Barilla Plus pasta is BOGO this week, comes to about $0.76/pkg.)
• 1 small jar of apricot preserves
• 1 bottle of white cooking wine
• 1 can of olive oil cooking spray
• 1 bottle of olive oil
• 1 bottle of dijion mustard
• 1 pkg./can of panko bread crumbs
• small pkg. of flour
• salt and pepper
• Fresh tarragon, parsley (or basil for the avocado pasta, your choice)