- 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
- 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. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!
- 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
- 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
- Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
- 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.
- 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.
- 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.
- Cook minute rice according to package directions, serve with beef and orange stir-fry.
w/Creamy Blue Cheese Dressing
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
- 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
- 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.
- 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.
- 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.
- 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.
- Bake sweet potato fries in oven while you are frying the pork.
- 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
- 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.
- 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.
- 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.
- Serve with your favorite store bought or homemade salsa and tortilla chips.
- 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
- 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.
- Mix bacon and feta together in small bowl.
- 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.
- Place chicken in slow cooker, then add tomatoes and basil.
- Cook on High until chicken is no longer pink in the middle, about three hours.
- Prepare couscous and carrots according to directions.
- Serve chicken with couscous and carrots.
- 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)