Meal Plan Monday: Week 5

This week we needed a couple of good dinners that can be eaten picnic style because we are planning on going to the tulip fields and my son is starting up T-ball which has practices right at our dinner time so we need to have dinner with us to eat after practice. Although I could go the box route and probably will on some nights in the future I am a bit tired of that mix so I decided to work on something a little different.

Day 1: Soy-Mirin Marinated Chicken with onions and asparagus (recipe below).
Day 2: Chinese Chicken Salad (recipe below)
Day 3: Shrimp Fajitas click for recipe
Day 4: Left overs
Day 5: Lemon Crusted Cod with steamed green beans, click link for recipe
Day 6: BBQ Turkey Burgers served with salsa and guacamole
Day 7: Earth Day, Grilled Veggie Pita Wraps with garlic tapanade

Recipes:

Soy-Mirin Marinated Chicken:

Marinade:
1/3 cup Mirin
1/3 cup soy sauce
Dash of sesame oil

Skewers:
Chicken in 1 inch chunks (or whole pieces)
onion cut into large bite size pieces kept in tact so you can skewer them
mushrooms cleaned

Make the marinade and put the ingredients for the skewers into this marinade for at least 30 minutes before cooking time. After marinating put the chicken, onion, and mushrooms onto skewers alternating ingredients. Cook on the barbeque until the meat is cooked through.

Asparagus:
About a pound of asparagus washed and trimmed. Toss with olive oil and salt and pepper or add to the marinade. Place in a pan made from aluminum foil and cook watching closely, you just want it to get cooked enough to still have some crunch left probably only about 3 minutes.

You can serve this with brown rice or not. We are going to pack it up and eat it picnic style.

Chinese Chicken Salad:

Ingredients:
2 Chicken breasts, cooked and chopped
1 head of savoy cabbage or regular cabbage, chopped
3 green onions (scallions), sliced thinly
3/4 cup sliced almonds and 1 package ramon noodles, broken, tossed with 3 tablespoons butter, tossed with seasoned salt (1 teaspoon) and  garlic powder (1 teaspoon) (or the seasoning packet in the ramon) and baked at 250 degrees stirred often and watched closely for browning to begin.

Dressing:
1/2 cups salad dressing oil
1/4 cup rice vinegar
2 tablespoons sugar
salt and pepper to taste

Directions:
Add the ingredients to a bowl and just before serving toss with salad dressing to taste.

Turkey Burgers:

Ingredients:

1 pound ground turkey
2 cloves chopped garlic
salt and pepper
Hamburger buns
cheese to melt on the burger patty
fixings to serve with the burger (use what you like, I like salsa and guacamole, lettuce, and onions but you could use ketchup, mustard, lettuce, onions, tomatoes, pickles)

Directions:
Mix the ground turkey with the garlic and season with salt and pepper. Form four patties and grill on medium heat until cooked through (Use an instant read meat thermometer to tell).  During the last minute or so add the cheese to melt on the burger and toast the buns if you wish to.

Serve with potato wedge fries and green salad.

Grilled Veggie Sandwiches with Mozzarella:

Tapenade:

1 medium clove garlic, chopped
1/2 cup pitted Kalamata olives, chopped
1 Tbs. extra-virgin olive oil
1-1/2 tsp. red wine vinegar

Mix together and use as a spread on the sandwich. 

Grilled Veggies (make ahead while grilling on day 6):
1 zucchini
1 egg plant
1 red bell pepper
olive oil
2 tablespoons red wine vinegar
salt pepper

Thick slice long ways the zucchini, thick slice egg plant (1/4 inch thick), slice the red pepper into about 4 pieces the long way (from stem to the bottom of the pepper). Toss the veggies with olive oil and vinegar and season with salt and pepper. Grill over medium-high heat for about 3 minutes per side.  


Assemble the Sandwich:
Place slices of the grilled veggie onto a baguette type sandwich bread, spread a bit of the tapanade onto one side of the bread. Top with fresh mozzarella and toss into the broiler to melt the cheese. Serve with cucumber salad. 


Cucumber Salad:
1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
3/4 cup crumbled feta 
1/2 cup finely sliced red onion
  2 Tbs. extra-virgin olive oil
1 Tbs. red wine vinegar
1 tsp. dried oregano
Freshly ground black pepper


Mix together in a bowl.

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

Meal Plan Monday: Week 3

One thing that I have noticed in my meal planning is that I really like to utilize left overs as much as possible. Although I love cooking many days by the time it comes to dinner preparations I am too warn out to do something that takes a long time. The other thing that comes up for me around that time is my children decided that it is time to get wound up which means the easier the better. 

One of the easiest ways to create a faster dinner is by using left overs from a previous night you will see that a lot in this weeks plan. 

Day 1: Roasted whole chicken with roasted vegetables. 
Day 2: Boxes to go: Taco Salad wraps using left over chicken from the   roasted chicken. Using Soft Chicken Taco recipe
Day 3: Sloppy Joes the easy, very veggie version. Salad.
Day 4: Left Over Sloppy Joes
Day 5: Tom Yum soup
Day 6: Chicken Lettuce Wraps
Day 7: Left over Tom Yum soup and Chicken Lettuce Wraps

Recipes:

Roasted Chicken: Adapted from
                                                                   


One whole chicken
Roasting vegetables like carrots, brussel sprouts, potatoes, sweet potatoes, onions (totaling about 6 cups total)
8 garlic cloves
sprig of rosemary
olive oil
Salt to taste
Pepper to taste
1/2 cup white wine +1/2 cup water

Preheat oven to 450 degrees.  Cube the vegetables into 1/2 inch/1 inch chunks. Add a drizzle of olive oil to the bottom of a dutch oven, add the vegetables and toss to coat with oil. Clean out the chicken set aside the giblets (you can use them for another recipe or toss them). Salt and pepper the outside of the chicken and rub with olive oil. Add the rosemary and garlic to the cavity of the chicken. Set breast side up onto the vegetables. Add the white wine (or chicken broth). Place the pan into the oven and bake until an instant read thermometer reads 165-170 degrees at the thickest part of the thigh. About 1 hour. Move the chicken to a platter and tent with foil allowing to rest for 15-20 minutes. Turn off the oven and let the vegetables stay warm inside while the chicken rests.

Hint: After dinner carve the entire chicken and then use the rest of the bones to make broth. Place in a large pot and cover completely with water plus about an inch. Bring to a boil and then turn down to simmer. Allow to simmer for at least 2 hours. Allow to cool down and then pour into a container through a cheese cloth or fine strainer. You can usually get even more meat off the bones at this point which I usually add to the broth and then use to make chicken soup. Refrigerate or freeze depending on when you might use it.

Ingredient Shopping List: 

1 whole chicken 3-4 pounds
1 1/2 pounds boneless, skinless chicken breasts
3/4 lb shrimps, medium to large size 
3 cups thinly sliced red cabbage
2/3 cup fresh cilantro leaves
1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey red onion
Red bell pepper
Roasting vegetables such as onions, brussel sprouts, yams, potatoes, beets, carrots
Celery (3 ribs)
Carrots 3 large
Head of Garlic
ginger root
1 jalapeno 
4 scallions
1/2 pound shitake mushrooms
2 large ripe avocados
2 limes
1 small yellow onion
2 stocks lemon grass

3 slices fresh galangal root (smashed) or 2 pc dried (I'm risking ginger instead)

3 fresh kaffir lime leaves (I think I will use lime zest and lime juice)

12 thai chili peppers or 2 medium jalapenos

1 small white onion

1 16oz can straw mushrooms

1 small ripe tomato

1 small lime

 Olive oil*
Salt and Pepper*
Rosemary sprig
White wine or chicken broth (1/2 cup)
 Lettuce
Dried cranberries (left over from last week?)
Blue cheese crumbles (left over from last week?)
Salad dressing
Pecans (left over from last week?)
eggs (you need 1)*
cornstarch*
rice wine or dry sherry (you need 2 tablespoons)
oyster sauce 
fish sauce
Thai Chili Paste (nam prik pao)
hoisen sauce
tamarind paste
soy sauce (low sodium)
sesame oil 
2 bundles cellophane noodles
peanut oil (I might try something else like coconut or vegetable oil)
3/4 cup diced water chestnuts
small lettuce leaves for serving chicken wraps
chili paste or hot mustard for serving chicken wraps
1 tsp. chili powder
Scant 1/8 tsp. ground cinnamon
1 14-1/2oz. can petite-diced tomatoes
1 can of chipotles en adobo
12 small corn tortillas
6 oz. queso fresco or feta
Grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry) 
brown sugar*
1 tablespoon Worcestershire sauce*
1 cup tomato sauce,( 8- ounce) can 
8 crusty sandwich rolls (or burger buns whole wheat)

*Staple item check your cupboards to see if you have this




Here are a couple of links to dutch ovens. 

I have heard great things about cast iron, once seasoned great non-stick properties:
                                           

I also know a few people that own Le Creuset and love them:
                                           
 
Hope this is helpful!

Meal Plan Monday Week 2

I hope that you enjoyed last weeks meals, now ready for a new week? I have to say that I centered this week on some things that I have left over and frozen or ingredients that I need to use up. I had a large amount of spaghetti sauce left over from my last batch and so I froze it so that I would have an easy meal at some point so I am using that this week knowing that my husband will not be around much due to work. I had left over Thai red curry paste that I need to start using up so I am making steak with that (I am likely to do another Thai dish next week). I have been meaning to use some quinoa that I have in my pantry so I decided to try a new quinoa dish this week.

Enjoy!

Day 1: Spaghetti Sauce served over Spaghetti Squash (or spaghetti), salad w/ cranberries, blue cheese, green onions, pecans. Serve with garlic bread if you like.
Day 2: Boxes
Day 3: Left over spaghetti and salad
Day 4: Thai Style Steak with carrot salad
Day 5: Carrot-Quinoa “Biryani”
            Find the recipe at the bottom of the article
Day 6: LO Carrot-Quinoa "Biryani" (you may add chicken to this to make it heartier)
Day 7: Grilled Cheese with Tomato Soup and Salad


Recipes: 


Spaghetti Sauce:


This is my childhood favorite that is from a cookbook my Grandmother typed up and gave to my Mom when she was married to my father. Luckily I received a copy one Christmas. I hardly need the recipe anymore to make it and I am sure that I don't do it "correctly" most times but it still is fantastic. It makes plenty for left overs and for freezing (at least for our family of 4). 


1/2 c minced onion                                                  2 1/2 tsp salt
1/4 c olive oil                                                           pinch of basil or thyme
1 lb ground chuck                                                    1 c dry red wine (or beef broth)
2 minced cloves garlic                                             1/2 tsp black pepper
1/2 lb fresh mushrooms, sliced
1/4 c minced parsley
1 8 oz can tomato sauce
1 #2 can tomatoes
1 can tomato paste 

           Simmer the onion and mushrooms in oil 5 minutes. Add the beef and garlic and brown. Add everything else except the wine. Cover and simmer for 1 hour. Add the wine and cook to the desired consistency leaving pot uncovered, about 1 hour. 



Garlic Bread:


I love garlic bread it is one of my favorite things at dinner time when we have it. We have a couple of friends who comes over to dinner every once and a while and they always bring bread because he declares himself to be a bread snob (or maybe that is his wife you declares him as such, not sure). I was so amazed by the simple brilliance of the method in getting the butter and garlic on the bread when he made the garlic bread I have been doing it ever since. So here you go.

1 loaf Italian or French bread cut in half length wise. 
8 Cloves garlic minced
1/4 cup chopped fresh basil 
1/8 cup chopped fresh parsley

Heat oven to 350 degrees. In a large frying pan add 1/4 cup butter and 1/4 cup olive oil. Heat on med/low to melt the butter. Add in chopped garlic, basil, and parsley. Put the cut side of bread down into the butter mixture to allow some to stick to the bread, do this with both pieces. Stick in the oven for 10 minutes or so keeping an eye on it. You want it to be just golden and warm. Slice into single serving size pieces and serve.


Salad:


I recommend using a dark leaf lettuce, arugula, mache, or spinach. I usually buy a whole head and then just estimate how much I need for that evening. 


4 cups lettuce washed, spun, and torn into bit size pieces
1/3 c dried cranberries
2 scallions washed, and thinly sliced
1/3 cup blue cheese


In a salad bowl combine the ingredients. Serve with your favorite dressing.


Boxes:


Turkey hummus wraps: Tortilla spread with hummus, cover with sliced turkey, add a leaf of lettuce, sprinkle with 1/8 cup feta, a few kalamata olives. (Feel free to add tomatoes and red onion)


The rest of the box looks much like last week, hard boiled egg, dried fruit and nuts, tangerines, cheese stick. 

Grilled Cheese and Tomato Soup:


Sandwich bread
Cheese (cheddar is our favorite)
Butter or olive oil


Laying one slice of bread down add slices of cheese to cover. On the second slice of bread lightly butter. Lay butter side up onto the cheese. Place butter side down, the sandwich in a a frying pan on medium heat, butter the top of the bread now showing (so when flipped the butter will be on the pan). Cover for about two minutes, flip. Remove from pan when both sides are golden brown and the cheese is melted. Serve with warmed up tomato soup and a salad. 


Some other ideas for grilled cheese: add turkey or ham slices, red onion, mustard, or cream cheese.  Add sliced apples to the sandwich or spinach. 


We also like to dip in salsa. :)


Shopping List: 


2 onions                                                 
olive oil*                                                          
1 lb ground chuck                                                   
Head garlic 
basil (at least 12 leaves)
head of lettuce
scallions                                          
1/2 lb fresh mushrooms 
Spaghetti squash or 1 lb spaghetti
1/4 c parsley
French bread (1 loaf)
1 stick butter*
1 8 oz can tomato sauce
1 #2 can tomatoes
1 can tomato paste
salt*
black pepper*
1 c dry red wine (or beef broth)
Dried cranberries
Blue Cheese crumbles
Salad dressing
Tortillas (1 package)
Sandwich bread
Tomato Soup (we buy 1 large box and then use it at another point in the week or freeze it for another    time)
Cheddar cheese (grated or block) 
Hummus
Feta cheese crumbles
4-6 kalamata olives per wrap (we would buy about 12)
Sandwich turkey (1/3 pound)
1-1/2 lb. sirloin steak
2 Tbs. canola oil
3  limes
Fish sauce
Light brown sugar*
 9 medium carrots
Fresh cilantro
1-2 jalapeño or serrano chiles
Can unsweetened coconut milk
1 Tbs. Thai red curry paste 

 3/4 cup quinoa
1/4 cup green lentils
2 cups chicken or vegetable stock
2 bay leaves
11/2 teaspoons grated fresh ginger (you may have some left from last weeks menu)
1/2 cup frozen peas
1/2 teaspoon garam masala spice blend
1/4 teaspoon ground turmeric
1/4 cup slivered almonds
Salt and freshly ground black pepper
1 cup raisins or currants
Eggs*
dried fruit
nuts
tangerines
 




*Staple item you may already have this. 

Update: The carnitas were amazing! Also we had tons of them and I actually only used 2.5 pounds instead of 3-4. I used a boneless cut though so that might be one reason. I had enough to feed our family plus friend we had over for dinner. We also had left overs for dinner and still had enough to use for lunches for two days. I made a salad with them using mache (kind of like very small spinach), black olives, carnitas, and salsa as the "dressing". I used chips to make nachos and then ate them together, so good.