Week 29 Themed Menu & Recipes

I was not going to tell you this, but I just have to.  This week is a repeat week BUT it is my very first weekly menu when we had our old themes.  I rotated the meals to fit the current theme.  They are still just as delicious in this order and do not take up too much time so you can be outside enjoying the sunshine!!! 

 

 

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish. 
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• 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

1. 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).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. 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.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. 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 - Panera Mac-n-Cheese w/Beef or Chicken

 & Green Beans

Ingredients

• 1 (16-ounce) package of rigati pasta (or other small pasta shells)
• ¼ cup butter
• ½ cup all-purpose flour
• 2½ cups 2% reduced fat milk (or cream)
• 6 slices white American cheese, chopped
• 1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• ¼ teaspoon hot sauce
• 4- 4-6oz. beef filets or boneless chicken breast
• Montreal steak seasoning
• Extra virgin olive oil
• 1- package of fresh green beans
• Salt & Pepper

Directions

 

1. Prepare pasta according to package directions and preheat grill for steaks.

2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.

3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and  bubbles. Remove from heat.

4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.

5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).

6. Meanwhile, season your protein with Montreal Steak Seasoning and some extra virgin olive oil.  Place and grill and cook until desired doneness.

7. Cook green beans according to package directions.

 

Serves 4 to 6, Ready in 30 minutes  paneramacncheese

 

 

Tuesday - Beef and Orange Stir-Fry

 

(Martha Stewart Everyday Food 2004)

 

Ingredients

• 3 oranges
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
• 1 tablespoon cornstarch
• 1 to 2 tablespoons canola oil
• 6 scallions, green parts only, cut into 1-inch lengths
• 2 cups of minute rice, cooked

Directions

1. Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
2. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
4. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through.
5. Cook minute rice according to package directions, serve with beef and orange stir-fry.

 

Serves 4, Ready in 25 minutes beefandorangestirfry

 

 

Wednesday - Pork Tenderloin Sandwiches

w/Creamy Blue Cheese Dressing

(from foodandwine.com)

Ingredients

• 3/4 cup mayonnaise
• 1/2 cup plain yogurt
• 1/2 cup extra-virgin olive oil
• 6 ounces blue cheese, preferably Maytag Blue, crumbled
• 1 tablespoon red wine vinegar
• Salt and freshly ground pepper
• All-purpose flour, for dredging
• 3 large eggs, lightly beaten
• 2 cups fine, dry bread crumbs
• Two 1 1/4-pound pork tenderloins, each one sliced on the bias into 4 pieces and pounded 1/4 inch thick
• Vegetable oil, for frying
• 8 kaiser rolls, split
• 4 cups shredded lettuce
• 2 large tomatoes, cut crosswise into 4 slices
• Hot sauce, for serving (optional)
• 1 bag of sweet potato fries, cooked

 

Directions

1. Preheat the oven to 400°. In a medium bowl, whisk the mayonnaise with the yogurt, then whisk in the olive oil until smooth. Stir in the blue cheese and vinegar and season with salt and pepper
2. Put the flour, beaten eggs and bread crumbs into 3 shallow bowls. Season the pork cutlets with salt and pepper. Dredge the pork cutlets in the flour, shaking off the excess, then dip in the beaten eggs and bread crumbs.
3. In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering. Fry 3 pork cutlets over moderately high heat until browned, about 2 minutes per side. Drain on paper towels, then transfer the pork cutlets to a rimmed baking sheet. Repeat with the remaining cutlets, adding more oil to the skillet as needed. Reduce the heat to moderate if they start browning too quickly.
4. Transfer the cutlets to the oven and bake for 3 to 4 minutes, until just cooked through. Put the rolls in the oven, cut sides up, and bake for 1 minute, until the rolls are lightly toasted.
5. Spread about 2 tablespoons of the blue cheese dressing on each side of the rolls. Mound 1/2 cup of the shredded lettuce on the bottom half of each roll. Top with a tomato slice and a pork cutlet and close the sandwiches. Cut the sandwiches in half and serve with hot sauce.
6. Bake sweet potato fries in oven while you are frying the pork.

***Make Ahead: The blue cheese dressing can be refrigerated for up to 3 days. Bring to room temperature before serving.

Serves 8, Ready in 30 minutes     porktenderloinsandwichescreamybluecheese

 

 

Thursday - Slow Cooker Crispy Chicken Chipotle Wrap

w/Chips and Salsa

 

Ingredients

• 2-3 chicken boneless, skinless chicken breasts (thawed or frozen)
• 1/2 cup chipotle marinade, or thick red sauce of your choice (enchilada sauce, baja chipotle, ect. Don’t use a light oil or lemon base though, wont work with the mayo).
• 1/2 teas red pepper flakes
• salt and pepper
• 3 scallions, sliced thin
• 2 celery stalks, diced
• 1/2 red pepper, diced
• 1/3 cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons Tabasco sauce
• 2 cups shredded empire cheddar cheese and colby
• 4 (12-inch) flour tortillas
• 1 jar of store bought or homemade salsa
• 1 bag of tortilla chips

Directions

1. Place chicken in a slow cooker, season with salt and pepper and pour chipotle marinade on top. Cover and cook on low for 5-7 hours, until the chicken is easily shredded with a fork.
2. Stir in scallions, celery, pepper, mayo, sour cream, and tabasco. Eyeball it – if your’s does not need 1/3 cup of mayo, don’t use that much.
3. Meanwhile, preheat panini press or skillet. Sprinkle tortilla with cheese and scoop chicken into center. Fold together like a burrito and place on panini press and cook until tortilla is golden brown. If using a traditional skillet, press down on the top of the wrap with a plate to get a good golden brown, flipping halfway through.
4. Serve with your favorite store bought or homemade salsa and tortilla chips.

Serves 4          crispychipotlechickenwraps

Friday - Free for All

 

 

 

Use tonight to get creative with leftovers,

order pizza, have breakfast for dinner, or dine out.

 

Saturday- Slow Cooker Bacon & Feta Stuffed Chicken Breast

w/Couscous & Carrots

allrecipes.com

 

 

Ingredients

• 8 slices bacon
• 1/2 cup crumbled feta
• 8 skinless, boneless chicken breast halves
• 4 (14.5 ounce) cans diced tomatoes
• 2 tablespoons chopped fresh basil
• 1 package of Near East roasted garlic couscous
• 1 package of fresh carrots, steamed
• Salt and pepper to taste

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
2. Mix bacon and feta together in small bowl.
3. Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
4. Place chicken in slow cooker, then add tomatoes and basil.
5. Cook on High until chicken is no longer pink in the middle, about three hours. 
6. Prepare couscous and carrots according to directions.
7. Serve chicken with couscous and carrots.         

Serves 4           baconandfetastuffedchicken     

 

 

 

Sunday - Cajun Snapper (or fish of choice)

with Red Beans & Rice

 

 

Ingredients

• 1 package of fully cooked kielbasa, chopped (you can also use hot dogs)
• 1 box of Zatarain's Red Beans and Rice, cooked to package directions
• Bottled hot pepper sauce (optional)
• 1 pound red snapper fillets (or whichever fish you prefer), cut into 4 portions
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Snipped fresh Italian (flat-leaf) parsley (optional)

 

Directions

 

1. In a medium saucepan cook kielbasa (or hot dogs) over medium heat for 2 to 3 minutes or until heated through. Then add Zatarain's rice and seasonings according to the directions.

 

2. Meanwhile, rinse fish; pat dry with paper towels. In a 12-inch skillet melt butter over medium heat. In a shallow dish combine flour and remaining 2 teaspoons Cajun seasoning. Press top side of fish portions into the flour mixture, then place fish, skin side down, in hot butter. Cook for 3 to 5 minutes or until skin is crisp. Carefully turn fish with a metal spatula. Cook for 3 to 5 minutes more or until fish flakes easily when tested with a fork.*  As another option you can bake

 

3. Serve fish over rice and beans. if desired, drizzle with pan juices and sprinkle with snipped fresh parsley.

 

Serves 4, Ready in 25 minutes     cajunredsnapperwithredbeansandrice

 

 

Hope you enjoy and have a SUPER week!!!

Week 28 Themed Menu & Recipes

We went from 3 posts last week to only 1 this week.  I probably should have paced myself, but I was on a roll last week.  Plus, this was the first full week of the kids being home for the summer and we have been working on finding our groove. 

Anyway, I hope you all had a great Memorial Day with family/friends and had some time to reflect on what the day truly means.

Now onto this weeks meals.

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish. 
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• 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

1. 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).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. 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.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. 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 - Mango Chicken Salad w/Couscous

epicurious.com

 

 

Ingredients

• 1/4 cup Moroccan couscous
• 1 1/2 tablespoons finely chopped green bell pepper
• 1 1/2 tablespoons finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1/2 cup fresh lemon juice
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon canola oil
• 4 boneless, skinless chicken breasts (3 ounces each)
• 1/3 cup fresh lime juice
• 1/4 cup Japanese rice vinegar
• 2 tablespoons whole-grain mustard
• 2 tablespoons honey
• 2 teaspoons reduced-sodium soy sauce
• 1/2 head romaine
• 1/2 head frisée
• 1/2 head hydro Bibb lettuce
• 1 cup arugula
• 1/2 mango, thinly sliced

Directions

1. In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt. 
2. Refrigerate until couscous is tender, about 2 hours.            
3. In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.          
4. Cool chicken; cut into 1/2-inch dice.            
5. In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.         
6. Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

Serves 4, Ready in 30 minutes

Epicurious MangoChickenSaladwithCouscous

 

Tuesday - Garlic Beef and Asparagus Stir-fry

appetiteforchina.com

 

 

Ingredients



1 tablespoon vegetable or peanut oil

1 pound flank steak, cut against the grain into 1/4-inch-thick slices

1/2 cup Soy Vay Hoisin Garlic Sauce (or plain Hoisin sauce and chopped garlic)

1 pound asparagus, ends removed and cut into 1-inch lengths

Salt and pepper to taste

1 cup roasted, unsalted cashews (optional)

Rice or noodles, prepared

Directions

1. In a medium bowl, combine the flank steak and 2 tablespoons of the Hoisin Garlic sauce. Allow the steak to marinate for 10 to 15 minutes at room temperature.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the flank steak and stir-fry for 2 to 3 minutes, until mostly brown but not fully cooked. Remove and set aside.
3. Add the asparagus to the wok. Stir-fry for about 1 minute, then add 1/2 cup water and cover with a lid. Allow the asparagus to steam for another 1 to 2 minutes until tender-crisp and the water is gone.
4. Return the beef to the wok. Add the remaining amount of hoisin garlic sauce and stir until everything is well-mixed and the beef is cooked through, about 1 minute more. Adjust the seasoning with salt and pepper. Stir in the cashews, if using. Transfer to a serving dish and serve with rice or noodles.  We used rice.

Serves 4, Ready in 30 minutes
Appetite for China garlicbeefandasparagusstirfry

 

Wednesday - Buffalo Chicken Grilled Cheese

closetcooking.com

 

Ingredients

• 1 cup cooked shredded chicken, warm (I used store bought rotisserie chicken)
• 2-4 tablespoon hot sauce
• 1/2 tablespoon mayo (optional)
• 2 tablespoon carrot, grated
• 2 tablespoon celery, sliced
• 2 tablespoon green or red onion, sliced or diced
• 4 tablespoon blue cheese, room temperature, crumbled
• 2 cup cheddar cheese, room temperature, grated
• 8-10 slices bread
• 4 tablespoon butter, room temperature

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
5. Serve with your choice of side.  I believe we had a steamed carrots.

*Kid Friendly Note: I make the kids sandwiches the same exact way and only omit the hot sauce to their sandwiches.

Serves 4, Ready in 20 minutes
Closet Cooking /buffalochickengrilledcheesesandwich

Thursday - Enchilada Pasta Casserole

tablefortwoblog.com

 

Ingredients

• 1 pound ground beef
• 1/2 tsp. chili powder
• 1/4 tsp. cumin
• 1/4 tsp. cayenne pepper (optional)
• 5 ounces cream cheese
• 1/4 cup light sour cream
• 1 can (10 oz.) enchilada sauce (I used the green sauce)
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• 1 cup frozen corn kernels, thawed (optional)
• 1 can (4 oz.) diced green chiles
• 12 ounces egg noodles
• Salt & pepper, to taste

Directions

1. Preheat oven to 350 degrees.
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
4. Add in the cream cheese until melted and combined.
5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
6. Pour mixture over the beef and let simmer for 2-3 minutes.
7. In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
8. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
9. Bake for 15 minutes or until cheese has completely melted.  Serve Hot.

Serves 6, Ready in 30-40 minutes

Table for Two enchiladapastacasserole

 

Friday - Butter Bacon Burgers

w/Sweet Potato Fries

foodnetwork.com

 

Ingredients

• Oil, for brushing
• 2 pounds lean ground beef
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 stick cold butter, cut into small cubes
• 1 teaspoon garlic powder
• 4 hamburger buns, split
• 4 slices bacon, cooked crisp
• Lettuce, for serving
• Red onion slices, for serving
• Tomato slices, for serving
• Ketchup, for serving
• Mayonnaise, for serving
• 1 bag of frozen sweet potato fries, baked

Directions

1. Grease the grill grate by brushing it with oil. Preheat the grill to medium and preheat oven for the fries.
2. Mix together the beef, salt, black pepper and butter in a large bowl. Form the beef into 5 patties about 1-inch thick. Place on a baking sheet.
3. Place the burgers on the grill, cover and cook, turning once, until the burgers reach the doneness you like, 7 to 9 minutes for medium-rare. Just before the burgers are done, put the buns on toward the back of the grill to toast.
4. Sandwich the burgers in the buns and top with the bacon, some lettuce, onion, tomato, ketchup and mayonnaise.
5. Serve burgers alongside the fries.

 

Serves 4-5, Ready in 30 minutes

Food Network/Paula Dean butterbaconburgers

 

Saturday - Slow Cooker Italian Sausage & Pasta

cullyskitchen.com

 

Ingredients

• 1 pound Italian Sausage links (halved)
• 1 jar 25.6 ounce Italian sausage spaghetti sauce
• 1 can diced tomatoes with green chilies (10 ounces undrained)
• 1 package fresh mushrooms (8 0z sliced)
• 1 large green pepper (sliced)
• 1 medium onion (diced)
• 4 cloves garlic (sliced or diced)
• 1 teaspoon Italian seasoning
• 2 cups uncooked spiral pasta

Directions

1. In a large nonstick skillet, brown the sausage links; then cut them in half, and place in the slow cooker.
2. Add all the other ingredients to the slow cooker- except for the pasta.
3. Cook on low for 6 hours
4. Add the pasta and cook on high for 30-40 minutes until pasta is tender-Enjoy (if you would rather cook the pasta separately-just cook it on top of the stove, then mix it into the slow cooker. (This recipe is very saucy; so you could easily use 1 pound of pasta without it being too dry.)

 

Serves 4, Ready in 7 hours

Cully's Kitchen slowcookeritaliansausageandpasta

 

Sunday - Panko-Crusted Fishwiches

w/Wasabi Tartar Sauce

rachaelraymag.com

 

 

Ingredients

 

Wasabi Tartar Sauce

• 2 egg yolk    (See Note Below)
• 1 tablespoon lemon juice
• 2 teaspoons rice wine vinegar
• 1 teaspoon dijon mustard
• 1/2- 2/3cup grapeseed oil
• Fine sea salt
• 2 tablespoons ponzu sauce or tamari (dark soy sauce)
• 1 teaspoon lime juice
• 1 teaspoon wasabi paste (or to taste)                       
• 2 tablespoons sweet pickle relish

                       

Fishwiches

• 4- 6 ounces fillets white fish, preferably a sustainable variety such as tilapia or pollock
• Salt and pepper (or seafood seasoning)                       
• 1/2 cup all-purpose flour
• 2 eggs
• 1 1/2cups panko
• 3 tablespoons finely chopped fresh chives
• 1 teaspoon ground ginger
• 1 teaspoon granulated garlic or garlic powder
• Canola oil, for shallow frying
• Wedges of lime or lemon
• Optional toppings: sliced cucumbers, daikon or radish, shredded iceberg lettuce or white cabbage, chopped shiso or cilantro leaves

                       

Directions

1. For the wasabi tartar sauce, make a mayonnaise: In a large bowl, whisk the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady, thin stream until emulsified. Season with sea salt to taste. (Alternatively, use 1 cup store-bought mayo.) Stir in the ponzu sauce (or tamari) and lime juice; mix well. Add wasabi and relish to taste.
2. Season the fish liberally on both sides. Place the flour in a medium dish; beat the eggs and a splash of water in a second medium dish; and combine the panko with the chives, ginger and garlic in a third medium dish. Coat the fish evenly in flour, then egg, then panko mixture.
3. In a large skillet, heat a shallow layer of oil, about 1/4 inch, over medium to medium-high heat. Fry the fish until golden, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain and squeeze a wedge of lime or lemon over the fish.
4. Serve fish with veggie of choice.

*Kid Friendly Note:  Instead of wasabi tarter the kids used ranch dressing or plain mayo.
*Side Note: Note that you can you store-bought mayo instead of making it from scratch.

Serves 4, Ready in 30 minutes
Rachael Ray Magazine pankocrustedfishwicheswithwasabitartarsauce

 

 

Hope you enjoy and have a SUPER week!!!