Here we go again...this week has some seriously delicious and easy meals. If you seen my Spring Cleaning post the other day and plan on attempting it, this weeks meals are great for just the occasion;) See how that all worked out?!?!
Here are you usual notes followed by the fantastic recipes.
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 - Chicken Cordon Bleu Lasagna
Ingredients
- 2 eggs
- 15 oz. container Ricotta cheese
- 1 cup cottage cheese
- 1/2 cup grated, Parmesan cheese
- 1/4 cup chopped, fresh parsley
- 2 cups diced, cooked ham
- 2 cups diced, cooked chicken (I used store bought rotisserie)
- 1/4 tsp. garlic powder
- 1- 16oz jar creamy garlic Alfredo sauce (or homemade)
- 6 uncooked lasagna noodles
- 2 cups shredded mozzarella cheese
- 10 Swiss cheese slices (I bought a package of pre-sliced cheese)
- 2 Tbl. chopped, fresh parsley
- Vegetable or salad of choice for the side dish
Directions
- Preheat oven to 350 degrees.
- Beat eggs in a medium bowl. Stir in ricotta, cottage, and parmesan cheeses. Add 1/4 cup chopped parsley. Set aside.
- In a different bowl, mix together diced chicken and ham, garlic powder, and Alfredo sauce.
- Spread 1/2 cup meat sauce in the bottom of an ungreased 9 x 13 baking dish.
Layer as follows:
1st Layer:
3 lasagna noodles
half of cheese mixture
half of remaining meat sauce
1 cup mozzarella cheese
5 swiss cheese slices
2nd Layer:
3 lasagna noodles
half of cheese mixture
half of remaining meat sauce
1 cup mozzarella cheese
5 swiss cheese slices
Directions Cont.
- Cover tightly with foil and bake for 1 hour. Remove from oven and sprinkle with 2 Tbl. of chopped parsley. Set oven to broil and return pan to oven for 5 minutes or until cheese is browned. Let stand 10 - 15 minutes before slicing and serving.
- Serve with a roasted vegetable or a side salad.
*Freezer Meal Alert...I made 2 of these in 8x8 disposable foil pans, labeled, and froze for another meal.
Serves 4 (if using 8x8 pan) Serves 8 (if using 13x9) Ready in 90 minutes
Six Sisters Stuff chickencordonbleulasagna
Tuesday - Sweet and Sour Pork
Ingredients
- 1 pound pork tenderloin, cut into 1/2-inch pieces
- 2 1/2 tablespoons balsamic vinegar
- Kosher salt
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons ketchup
- 3 tablespoons sugar, plus a pinch
- 3 tablespoons peanut or vegetable oil
- 3 cloves garlic, minced
- 2 carrots, thinly sliced
- 3 scallions, cut into 1/2-inch pieces
- 3 cups snow peas, cut in half
- Rice, prepared (optional)
- Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
- Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
- Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
- Serve alongside prepared rice, if using.
Serves 4, Ready in 25 minutes
Food Network sweetandsourpork
Wednesday - Tournedo Burgers with Pizzaiola Butter
Ingredients
- 4 beef tournedo filets (6 to 8 oz each, about 1 inch thick), at room temperature
- Coarse salt and pepper
- EVOO or vegetable oil, for drizzling
- 6 tablespoons butter, softened
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon dried oregano
- 4 slices fresh mozzarella
- 4 brioche buns, lightly toasted
- A splash of vermouth, white wine or sherry
- 1 bunch of asparagus, steamed or grilled, seasoned
- Preheat a large, heavy skillet, preferably cast-iron, over medium-high heat. Season the meat with salt and pepper. Drizzle a little oil into the hot pan. Add the beef and cook, turning once, until nicely browned, about 6 minutes.
- Meanwhile, in a small bowl, using a fork, mash the butter, shallot, garlic, tomato paste, parsley, worcestershire and oregano.
- Top the beef with the cheese, cover the pan and cook over medium heat until the cheese is melted, about 3 minutes. Invert the beef, cheese side down, onto the bun bottoms. Reserve the skillet.
- Stir the vermouth into the reserved skillet over medium-high heat and scrape up any browned bits. Spoon the pan sauce onto the beef and top each piece with one-quarter of the butter-tomato mixture so it melts down over the meat and is soaked into the bun bottoms. Cover with the bun tops.
- Serve with grilled asparagus.
Serves 4, Ready in 30 minutes
Rachael Ray Everyday tournedoburgerswithpizzaiolabutter
Thursday - Chicken and Mango Guacamole Wrap
w/Chips and Salsa
Mango Guacamole
- 1 mango (peeled and stoned)
- 1 avocado (peeled and stoned)
- 1 jalapeño
- 1 lime (juice)
- 1 handful cilantro (chopped)
- salt to taste
*Mix everything in a food processor.
Ingredients
- 1/4 cup BBQ sauce
- 1 rotisserie chicken, shredded
- 4 large tortillas
- Handful of mexican shredded cheese (optional)
- chipotle powder to taste
- salt and pepper to taste
Directions
1. Heat the chicken and BBQ sauce in a pan.
2. Season the chicken with the chipotle powder, salt and pepper.
3. Place chicken and guacamole (and cheese, if using) in the tortilla and place on a griddle to seal closed.
4. Slice in half and serve with favorite chips and salsa.
Serves 4, Ready in 20 minutes
Closet Cooking chickenmangoguacamolewrap
Friday - Breakfast Casserole
Ingredients
- ½ lb cooked bacon, ham, or breakfast sausage (or any combination of the 3)
- chopped veggies (optional; we like to use broccoli & tomatoes. You can also do red peppers/green peppers and onion if you want even more flavor)
- 12 eggs
- 1 c. milk
- 1 pkg. (1 b.) frozen shredded hash browns
- 1 c. cheddar cheese (shredded)
- 1 tsp. salt
- ½ tsp pepper
Directions:
- In a bowl, beat eggs and milk. Stir in all other ingredients.
- Put in greased 9x13 pan and bake at 350 for 45-55 min or until well set.
- Serve topped with salsa and additional cheese.
Six Sisters Stuff hashbrownandeggcasserole
Saturday - Crock Pot Mac-n-Cheese
w/Smoked Sausage
Ingredients
- 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
- 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1 package of smoked sausage, prepared to directions. (optional)
- Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again.
- Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
- 10 minutes before serving slice sausage and brown in a pan (if using), serving alongside the macaroni and cheese.
Serves 4, Ready in 3 hours
Food Network and Paula Deen crockpotmacncheese
Sunday - Lemon and Shrimp Bread Salad
Ingredients
- 1 pound fresh or frozen large shrimp
- 4 tablespoonsolive oil
- 1/2 teaspoon lemon-pepper seasoning
- 2 large pita bread rounds
- 2 yellow sweet pepper, quartered lengthwise and seeded
- 1 cup chopped tomato (1 medium)
- 1 cup chopped English cucumber or cucumber
- 1/2 cup sliced radish
- 4 tablespoons sliced green onions
- 4 tablespoons bottled red wine vinaigrette
- Salt and black pepper
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a medium bowl. For marinade, in a small bowl stir together 1 tablespoon of the olive oil and the lemon-pepper seasoning. Pour marinade over shrimp in bowl; toss to coat. Cover and marinate in the refrigerator for 1 hour, stirring occasionally.
2. Lightly brush pita bread and sweet pepper quarters with the remaining 1 tablespoon olive oil.
3. On a grill pan, grill sweet pepper quarters, cut sides up, over medium high heat about 10 minutes or until pepper skins are blistered and dark. Remove peppers from grill. Wrap peppers in foil and let stand for 20 minutes. Meanwhile, grill shrimp for 6 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. Grill pita bread for 2 to 4 minutes or until lightly toasted, turning once halfway through grilling.
4. Remove and discard skins from peppers. Coarsely chop peppers. Cut pita bread into 1-inch pieces. In a large bowl combine grilled peppers, bread, and shrimp. Stir in tomato, cucumber, radish, and green onion. Drizzle with vinaigrette. Toss gently to coat. Season to taste with salt and black pepper. Serve immediately.
Serves 4 (original recipe is for 2 so I doubled it) Ready in 30 minutes (plus 1hr marinating)
Better Homes and Gardens lemonandshrimpbreadsalad
Hope you enjoy and have a SUPER
week!!!
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