So I have been at the full-time job for 10 months now. Wow. When I was working full-time at home taking care of the house and children, I was always wondered how all those women who work full-time outside the home do everything. I always thought it would be very hard. And, I was right. But, I have found with 10 months under my belt, that it is ok to let stuff go sometimes, and planning ahead really does help with getting more stuff done.
So a few weeks ago, I got just a little more deliberate in my meal planning. In 3 weeks, I have done much better than I was doing, with just a little planning. If I have all the grocery shopping mostly complete and a planned menu for every night, we save time and money. I know. It is nothing new. I just rebelled against it for a long time. I am in danger this next week of not being prepared, but I am giving myself grace until Monday night to get the full plan for the week underway. Plus, my planning over the past month has me armed with a chicken enchilada casserole in the freezer.
I leave you with this recipe that I tried during week one of my “more deliberate meal planning” experiment . . .
Savory Grilled Pork Tenderloins with Herbed Vegetables
2 teaspoons onion powder
2 teaspoons dried thyme leaves
1 teaspoon garlic salt
2 to 2 1/4 lb pork tenderloins
2 tablespoons vegetable oil
2 large red bell peppers, cut into 1/2-inch pieces
16 medium green onions, diagonally sliced (1 cup)
2 medium bulbs fennel, cored, thinly sliced
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
- Heat gas or charcoal grill. In small bowl, mix onion powder, 2 teaspoons thyme, the garlic salt and pepper. Sprinkle thyme mixture on all sides of tenderloins. Immediately place on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning 3 times, until meat thermometer inserted in center reads 160°F.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Cook remaining ingredients in oil 4 to 7 minutes, stirring frequently, until vegetables are tender.
- To serve, cut tenderloins into slices. Spoon vegetable mixture over slices
When I made this, I used the broiler, and it worked great. I also did not have fennel available, and we liked it fine without. Enjoy!