However, I got swept away in shopping and setting up for Christmas that I completely forgot to post a menu for last week...WHOOPS!!! That only means I have even more menu ideas and recipes for you.
I hope you all had a wonderful and filling Thanksgiving!!!
Okay, back to business
You have so many options to keep up with all the OCD things I do. Have you done these yet? Have you encouraged your family and friends to join and follow along too? Please and thank you:)
- Subscribe to the OCDelightful blog to make sure you receive the emails of all the things that I blog about: recipes, cleaning, and organizing.
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Weekly themes are as follows:
- Mac-n-Cheese Monday - a jazzed up version of mac-n-cheese each week with a protein
- Taco Tuesday - Mexican fare
- Wang Chung Wednesday - Asian fare (sometimes becomes "Wacky Wednesday" and it's pot luck)
- Tuscan Thursday - Italian cuisine
- Fish Friday
- Slow Cooker/Simmer Saturday
- Sandwich Sundays - this can be anything from burgers to panini's to cold cuts
***Saturday and Sunday are interchangeable depending on your families schedule that week.
As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.
- My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
- Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
- If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
- All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
- The majority of the meals are 30 minutes or less. We all have busy schedules!!!
Monday - Steak w/Blue Cheese Potato
*We are not having "Mac-n-Cheese" Monday because of Tuesday's meal (Taco Mac-n-Cheese). Although, there is cheese in this meal:)
- 4 medium russet potatoes
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 1/2 pounds boneless top sirloin steak (about 1 1/2 inches thick)
- Kosher salt and freshly ground pepper
- 3 ounces soft blue cheese (about 3/4 cup)
- 3 tablespoons sour cream
- 3/4 cup chopped fresh parsley, chives and/or scallions
- 1 shallot, sliced, or 2 tablespoons diced red onion
- 1/2 cup ruby port or red wine
- 1 cup low-sodium beef broth
- 3 tablespoons cold unsalted butter
- Green beans or carrots (optional)
- Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes. Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes. Keep warm.
- Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Mix the blue cheese, sour cream and herbs in a bowl.
- Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes. Flip the steak, replace the top skillet and brown the other side, 3 minutes. Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare. Transfer to a plate to rest.
- Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes. Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter. Split open the baked potatoes and top with the blue cheese mixture. Slice the steak; serve with the potatoes and sauce.
- A steamed veggie like green beans or carrots would be a choice with this meal.
Serves 4, Ready in 30-40 minutes
Food Network Magazine steakandbluecheesepotatoes
Tuesday - Chicken Taco Macaroni and Cheese
*Pictured is ground beef, for the purpose of my menu this week and the rotation of proteins I am using chicken breast. Whoa, now you have 2 options!
- 1 pound macaroni or shell pasta
- 1 pound boneless chicken breast, sliced (or 1lb of ground beef)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 serving of taco seasoning (or 1 packet of store-bought seasoning mix)
- 1 cup salsa (homemade or jarred)
- 1 8-ounce package cream cheese, cut into chunks
- 2 cups milk
- 1/2 cup sour cream
- 2 cups shredded Mexican cheese blend
1. Cook pasta according to package directions; drain.
2. Meanwhile, cook sliced chicken breast in pan until no longer pink (or brown ground beef) and sweat the onion together in a large skillet over medium-high heat. When the chicken (or beef) is completely cooked through, drain off excess fat, return to skillet, and add garlic. Cook and stir 30 seconds. Add taco seasoning and salsa and stir to combine; reduce heat to low.
3. In a medium saucepan over medium-high heat, add cream cheese, milk, and sour cream and stir to combine. Cook until cream cheese is melted and mixture is thick and bubbling. Stir in shredded cheese.
4. Add cheese sauce and chicken (or ground beef) mixture to pasta and stir to combine. Top each serving with salsa and sour cream, if desired.
5. Serve with chips and salsa.
Serves 4, Ready in 30 minutes
Cassie Craves tacomacncheese
Wednesday - Slow Cooker Beef and Broccoli
- 1 lb. boneless, beef chuck roast, sliced into thin strips
- 1 cup beef consumme or beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup dark brown sugar
- 1 tbsp. sesame oil
- 3 garlic cloves, minced
- 2 tbsp. cornstarch
- 4 tbsp. sauce (from the crockpot after dish is cooked)
- Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)
- White rice, cooked
- In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
- Gently place your slices of beef in the liquid and toss to coat.
- Turn crockpot on low and cook for 6 hours.
- When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
- Toss in your broccoli florets then serve hot over white rice.
*Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people "shredded" beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.
Table for Two slowcookerbeefandbroccoli
Thursday - Spaghetti With Quick Turkey Chili
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 scallions, sliced, white and green parts separated
- 2 large cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 pound ground turkey
- 2 cups low-sodium chicken broth
- 1 14-ounce can pinto beans, drained and rinsed
- 3 tablespoons ketchup
- Hot sauce, to taste
- 8 ounces spaghetti
- Shredded cheddar cheese and sour cream, for topping (optional)
- Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.
- Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.
Serves 4, Ready in 35 minutes
Food Network Magazine spaghettiwithquickturkeychili
Friday - Soy Glazed Salmon w/Cucumber-Avocado Salad
- 1 tablespoon honey
- 2 1/2 teaspoons low-sodium soy sauce
- 1/2 teaspoon cornstarch
- 4 6-ounce skinless center-cut salmon fillets
- 1 teaspoon sesame oil
- Kosher salt
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon mayonnaise
- 1 medium English cucumber, quartered lengthwise and sliced
- 3 scallions, thinly sliced
- 1 avocado, halved, seeded and chopped
- Jarred pickled ginger, for serving (optional)
- 1 box of rice pilaf, prepared
- Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
- Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
- Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado.
- Serve the salmon with the salad, pickled ginger, and prepared rice pilaf (if using).
Serves 4, Ready in 25 minutes
Food Network Magazine soyglazedsalmonwithcucumberavocado
Saturday - Slow Cooker Golden Mushroom Pork & Apples
- 1 can (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup
- 1/4 cup water
- 1 tablespoon packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme leaves, crushed
- 4 boneless pork chops, 3/4-inch thick (about 2 pounds)
- 2 large Granny Smith apples, sliced
- 1 large onion, sliced
- Your favorite mashed potatoes or a side salad
- Stir the soup, water, brown sugar, Worcestershire and thyme in a 4-quart slow cooker. Add the pork, apples and onions.
- Cover and cook on LOW for 8 to 9 hours or until the pork is cooked through.
- Serve with your favorite type of mashed potato or side salad.
*Original recipe serves 8, I cut the recipe in half to only serve 4.
Serves 4, Ready in 8-9 hours on low or 4-5 hours on high.
Campbell's Kitchen slowcookerporkandapples
Sunday - Balsamic Glazed Chicken Sandwich
w/Roasted Red Peppers & Goat Cheese
- 1 teaspoon oil
- 4 chicken breast
- 3/4 tablespoons balsamic vinegar
- 4 tablespoon soy sauce
- 8 slices of bread or 4 buns cut in half (toasted if desired)
- 4 roasted red pepper
- 16 basil leaves
- 2 ounces goat cheese
- Side of choice
1. Heat the oil in a pan.
2. Add the chicken breast and cook for about 6 minutes on each side.
3. Remove the chicken and set aside.
4. Add the balsamic vinegar and soy sauce and deglaze the pan.
5. Add the chicken and simmer until the sauce reduces turning the chicken occasionally to coat.
6. Place the chicken on the bottom slice of bread/bun and pour the remaining glaze onto it. Add the roasted red pepper, basil leaves and goats cheese.
7. Serve chicken sandwich alongside your choice of side tonight.
*Original recipe served 1, I adjusted the recipe to serve 4.
Serves 4, Ready in 25 minutes
Closet Cooking balsamicglazedchickensandwich
Hope you enjoy and have a SUPER week!!!