First Weekly Dinner Menu & Recipes

Welcome back! This is the first entry for the weekly dinner menu. I hope you are hungry!

For the first few weeks when I post the menu I will also add the "Theme" list as a reminder for my followers and any newcomers. I have also added a short list of "Notes" that can be used toward any meal that you decide to try.

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.

The 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.

Notes

1. In the grocery list template I have NOT added salt, pepper, and extra virgin olive oil. I assume you have these on hand already
2. 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.
3. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
4. 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.
5. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
6. The majority of the meals are 30 minutes or less. We all have busy schedules!!!

LET'S GET STARTED!!!

 

 

 Monday- Panera Mac-n-Cheese w/Beef Filet

(or steak or choice) & Green Beans

Panera Bread’s Signature Macaroni & Cheese
Adapted by Head Chef Dan Kish

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 steak of choice)
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 beef filets (or steak of choice) 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- Crispy Chicken Chipotle Wrap

w/Chips and Salsa *slow cooker meal*

Quick Dinner Fixins Crispy Chipotle Chicken Wraps
discovered on Mels Kitchen Cafe, adapted from Cook’s Country

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

 

Wednesday- Beef and Orange Stir-Fry

 

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

 

 

Thursday- Bacon & Feta Stuffed Chicken Breast

w/Couscous & Carrots *slow cooker meal*

 

Bacon and Feta Stuffed Chicken Breast

(from 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     

 

 

Friday- Cajun Snapper (or fish of choice)

with Red Beans & Rice

 

Cajun Snapper with Red Beans & Rice

(from bhg.com)

 

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

 

 

Saturday- Italian Chili

 

Italian Chili

(From Sandra Lee Semi-Homemade)

Ingredients

·         1-lb of lean ground beef

·         ½-lb of Italian sausage

·         1-chopped onion

·         1-chopped green pepper

·         3-cloves of garlic, minced

·         1-28oz. can of Italian style tomatoes

·         1-15oz. can of chickpeas (garbanzo beans), drained

·         1-15oz. can of light kidney beans, drained

·         1 cup of water

·         3 tbls of Worcestershire

·         2-3 tbls of chili powder

·         2 tsp. of dried basil

·         2 tsp. of dried oregano

·         ½ tsp. of hot sauce (or more if you like it spicy)

·         ¼ tsp. of salt

Directions

1.      In a large skillet cook ground beef and Italian sausage, breaking them up while it cooks, add onion, green pepper, and garlic.  Once the meat is cooked drain.

2.      In crock pot combine meat mixture, undrained tomatoes, chickpeas, kidney beans, water, Worcestershire, chili powder, basil, oregano, hot sauce, and salt.

3.      Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Serves 6-8 but I make double and freeze it to use in the future.  

 

Sunday- 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 AheadThe blue cheese dressing can be refrigerated for up to 3 days. Bring to room temperature before serving.

Serves 8, Ready in 30 minutes     porktenderloinsandwichescreamybluecheese

 

***I hope you try these recipes and find that they are easy to prepare, quick on time, and taste delicious.  Please give me feedback if I have missed anything or if you have any suggestions.