Meal Plan Monday: Week 4

I hope that you had a great weekend! We sure had a busy one and I don't feel like I got enough time at home but it was sure good to see many great people throughout the weekend. We ate Easter dinner at a friends house which is a bit of a tradition for us at this point and we always really enjoy it. We came home with a bunch of left overs too which is great! However I will assume that most of you all did not have Greek food for dinner on Easter Sunday and will supply a recipe for using ham instead.

Day 1: Split Pea and Ham Soup with dinner bread (Freeze left overs or use for lunches).
Day 2: Boxes: Hummus and turkey wraps. Carrots/snap peas. A few good quality Mediterranean olives. Dates and cashews.
Day 3: Cobb Salad
Day 4: Grilled Salmon and bok choy
Day 5: Cuban Picadillo, corn bread, salad
Day 6: Left over Salmon in cream sauce with asparagus and pasta
Day 7: Left over Picadillo, corn bread, salad

(Click on the links to get recipes or look below for recipes that do not have links above).

Recipes:

Cobb Salad (serves about 4 people):
1/4 head of Lettuce
4 Hard Boiled eggs diced or quartered
4 slices Bacon, cooked, broken into small pieces
1 Avocado, diced
6 total slices Turkey/ Ham in small pieces (deli meat okay)
1/2 cup Cheese: Blue cheese or cheddar suggested
2 Green Onions (scallions) sliced
Vinaigrette Salad Dressing

Wash and tear lettuce into bite size pieces. Top with Hard boiled eggs, bacon, avocado, turkey and or ham, cheese and onions. Serve with salad dressing. 

 Cuban Picadillo:

1 tabspn oil (olive oil)
1 medium onion chopped
1 1/2 lb ground beef
2 cloves garlic, chopped
2 tbspn chili powder
3/4 teaspn cinnamon
1/2 teaspn all spice
1 can diced tomatoes with juice
1 3/4 c Beef Broth
2/3 cup Raisins
2 tabspn Tomato paste
1/4 c red wine vinegar
Salt and Pepper to taste

Cook the meat and the onion over medium-high heat until the meat is browned about 8 minutes. Drain the excess fat. Stir in the spices and garlic and stir for 1 minutes. Add the remaining ingredients bringing the sauce to a simmer. Turn the heat to medium and cook uncovered until it has become more stew like. About 10 minutes. Serve with steamed rice and cornbread or tortillas and green salad.

If you like this recipe it was adapted from the cookbook Food Made Fast by Williams-Sonoma.
                                                               


Salmon and Bak Choy:
4 servings of fresh Salmon (about a pound (1 1/2 pounds, try and make enough for left overs in the pasta later in the week)
Bok Choy: 2-3 head cut in half
1/4 cup soy sauce
1/4 cup honey
4 cloves garlic

Make the marinade: mix the soy sauce, honey, and chopped garlic.
In a shallow dish place the salmon and cover with the marinade. Flip the fish around every few minutes allowing it to marinate for about 10 minutes or up to two days covered and refrigerated.
Warm up the grill. Create a "pan" out of tin foil. Set the fish on this "pan". Place the bok choy into the marinade and turn to coat. Cook both the fish and the bok choy on the grill about 3-4  minutes and then turn and brush them with the marinade. Cook until the fish is just cooked throughout and the bok choy is tender about 3-4 more minutes.

Reserve left overs for another meal this week (pasta).


Shopping List:

Ham Hock
1 1/2 pounds fresh Salmon
1 1/2 pounds ground beef
Bacon
Deli turkey/ham (12-14 slices total)
half a dozen eggs
Either blue or cheddar cheese (1/2 cup)
Parmesan cheese
2 cups heavy cream
sweet butter (non-salted)
1 bag split peas
Hummus
Cashews
Dates
raisins
2 onions
1 head garlic
1 head lettuce
Scallions
Fresh dill
6 carrots
2 ribs celery
1 package snap peas
4 bok choy
1/2 pound asparagus
1 avocado
1 lb spinach linguine
ground nutmeg
ground cinnamon
chili powder
all spice
1 can diced tomatoes in juice
1 can tomato paste
soy sauce
honey
beef broth
Chicken stock (2 quarts, or water)
balsamic vinegar
red wine vinegar
olive oil
corn bread mix
tortillas
Dinner bread (like French Bread)
Rice (3 cups)
1/4 cup Mediterranean olives