We love a goodSunday Stashrecipe, and the one we're making this week is so simple you can do it on Monday. It involves thinly slicing and seasoning a few pounds of pork tenderloin, which will provide the base for two dinners this week and still leave more in the freezer, ready to go for a future meal.
The other big cook happens on Tuesday, when you’ll fry up a bunch of panko-crusted chicken cutlets for two meals that'll please almost every kid: a Japanese-style chicken katsu served with a tangy-sweet dipping sauce and crunchy vegetables, and a virtually instant chicken Parmesan.
All the details are below. But first, the grocery list:
Pantry
- Kosher salt
- Black pepper
- Ground coriander
- Ground cumin
- Sesame seeds
- Dried oregano
- Smoked paprika (optional)
- Light brown sugar
- All-purpose flour
- Chickpea flour
- Cornstarch
- Extra-virgin olive oil
- Vegetable or grapeseed oil
- Toasted sesame oil
- Red wine vinegar
- Rice vinegar
- Hot sauce
- Worcestershire sauce
- Organic red or white miso paste
- Soy sauce
- Rice wine
- Ketchup
- Strawberry jam
- Dijon mustard
- Wakame (dried seaweed)
- Panko (Japanese breadcrumbs)
- Short-grain rice
- 1 (15-oz.) can chickpeas
- Good-quality marinara sauce
- 1 cup low-sodium chicken broth
- Potato chips
Produce
- 1 head romaine lettuce
- 1 package baby greens, such as arugula, kale, or spinach
- 3 large cucumbers
- 3 pints cherry tomatoes
- 1 bunch carrots
- 1 head garlic
- Small knob ginger
- 1/2 lb. snow peas
- 2 lemons
- 1 lime
Dairy
- Prepared hummus
- 6 oz. plain yogurt
- 1 dozen eggs
- Unsalted butter
- 1 cup coarsely crumbled feta (about 5 oz.)
- 8 oz. fresh mozzarella
Butcher’s Counter
- 3 lbs. pork tenderloins (about 4)
- 3 lbs. chicken cutlets, pounded 1/3-inch thick (ask the butcher to do this for you)
Bakery
- 1 package lavash or other flatbreads
MONDAY:Pork and Vegetable Wrapswith Potato Chips
Today you’re spending a few extra minutes on prep, but it’ll set you up forseveral future meals. (If you prefer, dothis parton Sunday!) As soon as you get home, pop the pork tenderloins into the freezer—they need 30-60 minutes to firm up, which makes them easier to slice. While they’re chilling, prepare the ingredients for tonight’s wraps: Chop some of the romaine and half a cucumber, and halve a pint of cherry tomatoes. Stir a generous squeeze of lemon juice into the yogurt for a sauce. Smear four flatbreads with hummus, and divide those chopped vegetables among them. Now that you’re ready to go,slice and spice the pork, and divide it into six portions. Only freeze four, though—you’re cooking the rest now, following the directions in the recipe. Divide the cooked pork onto the flatbreads, drizzle with yogurt sauce, and roll ‘em up. Serve with chips.
TUESDAY:Kids’ Chicken Katsuwith Rice andMiso-Carrot-Cucumber Salad
TheseJapanese chicken cutletsare made super-crunchy with panko crumbs, and served with a kid-friendly dipping sauce. Before you start the chicken, assemble thesaladand make a double batch of rice. (If your kids like to help out in the kitchen, dunking the cutlets in flour, egg, and crumbs makes a perfect job, and they can do it while you’re on salad and rice duty.) Double the chicken—but not the sauce—for Thursday, and refrigerate those extra cutlets cooked but unsliced. Refrigerate the leftover rice for Friday.
WEDNESDAY:Chickpea Flatbreads with Burst Tomato Sauce
If you’ve never used chickpea flour before,these easy flatbreadswill be a revelation. Get the batter ready ASAP, since it needs a few minutes to fully come together. While that’s resting, start the tomato mixture. Got the tomatoes simmering? Time to make the flatbreads. The sauce will be done first, so leave it covered to stay warm while you finish the rest of the dish.
THURSDAY:Chicken Parmesanand a Big Green Salad
Tonight, we're nextovering Tuesday’s chicken cutlets into an entirely new dish—and getting dinner on the table in 20 minutes. Heat the oven to 450° F and place the cutlets on a rimmed baking sheet. Slice the mozzarella and top each cutlet with a piece or two, then pop it into the oven for 8-10 minutes, until the chicken is reheated and the cheese is browning. While that’s going, make a quick green salad using the rest of the romaine, the remaining half-cucumber, and shredded carrots, tossed with extra-virgin olive oil, red wine vinegar, salt, and pepper. Warm two cups of the jarred sauce, and serve each cutlet on top of a bed of sauce.
FRIDAY:Pork Stir-Fry with Snow Peas and Carrots
Thatfreezer porkcomes back into play—you’ll use another two bags tonight. Following the instructions in our free-stylingstir-fry how-to, use the pork, snow peas, and sliced carrots to make tonight's meal. Reheat Tuesday’s leftover rice to serve alongside it, and you’re heading into the weekend with a deliciously effortless night.
