This week the meals are not really make ahead meals but they are still quick on time and 2 of them are crock pot meals. TRY THEM!
NEW
Weekly themes are as follows:
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Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
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Tokyo Tuesday - Asian inspired dishes
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Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
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Taco Thursday - Spanish inspired dishes
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Free for All Friday - This day is used for leftovers, dining out, or pot luck
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Slow Cooker/Simmer Saturday
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Seafood Sunday
***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.
Notes
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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).
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Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
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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.
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All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
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The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!!!
Monday - Lemony Pasta with Goat Cheese & Spinach
- Salt and pepper
- 3/4 pound spaghettini or spaghetti
- 4 ounces fresh goat cheese
- 10 ounces baby spinach (10 cups)
- 3 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1/2 cup toasted walnuts, chopped (optional)
- 4 boneless pork chops, cooked (optional)
Directions
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
- In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts (if using) and serve.
- The recipe does not call for pork. However, for added protein we will have a pork chop alongside our pasta. Shrimp would also be a fine addition.
Serves 4, Ready in 30 minutes
Martha Stewart lemonypastawithspinachandgoatcheese
Tuesday - Beef Stir Fry w/Miso Bourbon Teriyaki Sauce
Ingredients
For the stir fry:
- 2 tablespoons vegetable oil, divided
- 2 pounds round steak
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- ¼ cup dried shitake mushrooms
- 1/3 cup each, chopped fresh green beans, cauliflower, broccoli, and baby carrots
- 2 cloves garlic, minced
For the sauce:
- ¼ cup bourbon
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon miso paste
- ½ teaspoon chili garlic paste
- 1 teaspoon cornstarch
- 1/3 cup grape tomatoes, halved
- Hot cooked white rice or noodles (optional)
Directions
- Thinly slice beef against the grain into even sized strips.
- Place mushroom in a small bowl and cover them with boiling water. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
- Place beef in a large resealable plastic bag or mixing bowl. Combine flour, salt and pepper. Add mixture to the bag with the beef. Seal bag and shake until meat is evenly coated with the flour mixture.
- Once the skillet is hot, reduce the heat to medium. Spread beef in an even single layer on the bottom of the pan (you may have to do this in batches to avoid overcrowding). Cook until beef is browned on both sides, about 10-12 minutes. Remove beef from pan and set aside.
- Add remaining tablespoon of vegetable oil to the pan. Once hot, add the vegetables and the garlic.
- Drain the mushroom, reserving the liquid. Add the mushrooms to the pan. Add enough water to the mushroom liquid to make 1/3 cup. Pour liquid into the skillet, scraping any browned bits that have accumulated on the bottom of the pan. Cover the pan and let the vegetables steam until crisp-tender, about 7-10 minutes.
- In the meantime, combine the sauce ingredients. Once the vegetables are done, return the beef to the skillet and add the sauce. Bring the sauce to a boil and cook until it begins to thicken, about 5 minutes.
- Remove skillet from heat and stir in tomatoes.
- Serve over hot cooked rice or noodles.
Serves 4, Ready in 40 minutes
The Cooking Bride beefstirfrywithmisobourbonteriyakisauce
Wednesday - Rotisserie Chicken Cheesesteaks
& Sweet Potato Fries
Ingredients
- 1 Store bought rotisserie chicken, shredded
- 4-5 split rolls or sandwich buns
- 4-5 slices of provolone cheese
- 1 small onion, sliced
- 2 tbls of butter
- 1 bag of sweet potato fries
Directions
- Preheat oven for fries and bake to package directions.
- While fries are cooking, melt butter in a small pan and saute onions until caramelized, about 10 minutes.
- Add rotisserie chicken to split rolls, top with provolone cheese, and broil until melted. Top with butter-fried onions.
- Serve with sweet potato fries.
Serves 4, Ready in 25 minutes
Bon Appetit rotisseriechickencheesesteaks
Thursday - Crockpot Mexican Pot Roast
Ingredients
• 1 3-pound boneless beef bottom round roast, well-trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 16-oz. jar of salsa
• 1 4-oz. can chopped green chiles
• 1 6-oz. can tomato
paste
• 1/2 cup water
• 1 packet taco seasoning mix
1. Rub salt and pepper into roast.
*Serve with Spanish rice or black beans. You can also serve the meat on tortillas if you like.
*Take leftover meat and freeze for another make ahead meal.
Serves 6-8, Ready in 8-10 hours on low.
Friday - Free for All!
Mighty Migas (Breakfast for Dinner)
- 2 tablespoons extra virgin olive oil (EVOO)
- 1/3 pound raw Mexican chorizo, casings removed
- 4 6-inch corn tortillas, torn into bite-size pieces
- 1 medium onion, chopped
- 1 jalapeño, seeded and chopped
- 2-3 cloves garlic, finely chopped or grated
- 8 eggs, whisked together
- Hot sauce, to taste
- Salt and freshly ground black pepper
- 2 plum tomatoes, seeded and diced
- 1 avocado, diced
- Juice of 1 lime
- 1 cup shredded smoked cheddar or Monterey Jack cheese
- 1/2 cup regular or reduced fat sour cream
- Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the chorizo to the pan and continue to cook until the chorizo begins to get crispy, 4-5 minutes. Add the torn tortillas to the pan and cook until crispy and golden brown, 4-5 minutes. Add the onion, jalapeño and garlic to the pan and cook until the veggies begin to get tender, 5-6 minutes.
- Once the veggies are tender, add the eggs and hot sauce to the pan and cook, stirring occasionally, until the eggs are close to your desired doneness. Season the eggs with salt and pepper and stir in the tomatoes, avocado, lime juice and cheese. Continue cooking until the eggs are finished scrambling. Portion the migas into serving bowls and top each with a dollop of sour cream.
Rachael Ray mightymigas
Saturday - Slow Cooker Cheesy Chicken & Rice
Ingredients
- 4 boneless skinless chicken breasts
- 1 large onion, chopped (I use Vidalia)
- 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
- 1 cup cheddar cheese
- 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
- 1 -15 ounce can whole kernel corn, drained
Directions
1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
Serves 4, Ready in 7-8 hours on low or 3-4 on high
Southern Plate slowcookercheesychickenandrice
Sunday - Grilled Snapper & Sweet-Sour Peppers
Ingredients
- 3 tablespoons EVOO, plus more for brushing
- 2 cubanelle or other mild frying peppers--seeded, halved lengthwise and thinly sliced
- 2 fresno or ther medium-heat small red chile peppers, sliced
- 1 red onion, quartered and sliced
- 4 cloves garlic, thinly sliced
- 1 large bay leaf
- Salt and pepper
- 1 teaspoon sugar
- 2 tablespoons sherry or white balsamic vinegar
- 3 medium or 2 large tomatoes, chopped
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 1/2 cups couscous
- 1 bunch thin scallions, whites chopped and greens sliced
- 1/2 cup finely chopped mixed fresh mint and flat-leaf parsley
- 4 red snapper fillets
- Seafood seasoning blend (optional)
2. In a saucepan, bring the chicken stock, 1 tbsp. EVOO and the butter to a boil. Add the couscous and scallion whites, then remove from the heat and cover for 5 minutes. Fluff the couscous with a fork and add the scallion greens, mint and parsley.
3. Brush the fish with EVOO and season with seafood seasoning blend, if using (otherwise, use sea salt and pepper). Grill, turning once, for 6 minutes.
4. Discard the bay leaf from the peppers. Top the fish with the peppers and serve the couscous alongside.
Serves 4, Ready in 30 minutes
Rachael Ray Magazine grilledsnappersweetsourpeppers
Hope you enjoy and have a SUPER
week!!!
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