Weekly Meal Plan 1/22!!! So many delicious meals this week I cant hardly wait!!!!

“Stockpile” Cheesy Chicken Penne

Ingredients

• 6 tablespoons butter
• kosher salt and black pepper
• 1 box penne pasta
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk (I cheat and use coconut milk, b/c it thickens well with less fat, plus I can get it for free often)
• 10 ounces white or mini portabella mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone (6 ounces) or a mixed shredded cheese mix is fine
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute (to make a rue). While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining Parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Freezer instructions: To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.***I did this recipe with left over turkey…amazing! 🙂

   

Oven Roasted Parmesan and Garlic Broccoli 

Ingredients

• 1 head broccoli, cut in florets
• 2 tablespoons olive oil
• sea salt or kosher salt
• fresh ground pepper
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmesan Cheese
• 1/2 cup pine nuts (optional)

Directions

1. Toss broccoli florets with the olive oil, salt, pepper, and garlic.
2. Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned.

Pan Roasted Dill Potatoes

Ingredients

• 1.5 lbs fingerling potatoes
• 4 Tbsp olive oil
• 3 tbsp fresh or dried dill
• 1 1/2 tsp kosher salt
• Freshly cracked pepper

Directions

1. Preheat your oven to 475 degrees.
2. Wash and scrub your potatoes.
3. Put potatoes in a dutch oven and drizzle with olive oil, kosher salt and pepper. Place the lid on the dutch oven (or large pot) and shake (until potatoes are evenly covered).
4. Turn oven top on med to med/high and let roast (undisturbed) for 20 minutes. Check potatoes…once they are tender (test with a fork) take out and place on a baking sheet. Sprinkle fresh dill over potatoes and serve!

Oven Roasted Chicken 

Ingredients

• 1 Whole Chicken
• 3-5 Cloves of Garlic
• 1/2 a Onion
• Salt, Pepper and Garlic Powder
• 1 tbsp Olive Oil
• 1 tbsp Butter
• 4-5 sprigs of thyme

Directions

1.  Rub Chicken with  Olive Oil and butter mixture and season raw Chicken with salt, pepper and garlic powder (my favorite Chicken Seasoning is Johnny’s!)
2. Place Chicken in a roasting pan or dutch oven with 1 sliced onion, 4-5 cloves of garlic and 4-5 sprigs of Thyme (optional). Do NOT add any water to the bottom of the pan!
3. Bake at 350 degrees for approximately 3.5 hours.

Prep Time: 5 minutes                       Cook Time: 4 hours                            Difficulty: Easy 

Lasagna Soup (slow cooker recipe)

Ingredients

• 1 package Italian sausage, cut into bite-sized pieces (remove casings)
• 1 large onions, diced
• 5 garlic cloves, minced
• 1 Tbsp fresh or dried oregano
• 1 (6 oz) can tomato paste (optional, I don’t use tomato paste)
• 2 (15 oz) cans petite diced tomatoes
• 2 bay leaves
• 6 cups chicken broth
• Salt and pepper, to taste
• 2 cups rotini pasta
• 1 cup container Ricotta cheese, for topping (optional)
• 2 cups shredded mozzarella cheese, for topping (optional)

 Directions

1. In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bat leaves, and broth.
2. Cook on low for 8-9 hours.
3. During the last 30 minutes of cooking, add in pasta.
4. When ready to serve, preheat broiler. Dish up soup into oven-proof bowls.
5. Top each bowl with a spoonful of ricotta and a sprinkling of shredded mozzarella.
6. Place under broiler for 3-5 minutes or until cheese is hot and melted.

Pineapple Chicken Burritos

• 3 cups shredded or chopped chicken breasts
• 1/2 finely chopped fresh pineapple
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 cups medium salsa
• 2-3 cups cooked rice
• 10-12 burrito sized flour tortillas
• 2 cups shredded cheddar/monterry jack blend
• 1 can green chili sauce (optional)

1. Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6 to 8 hours.
2. Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
3. Mix in the cooked rice.
4. Use half of the mixture to fill 5-6 of the burrito tortillas.  Allow the other half of the mixture to cool.
5. Place the 5-6 burritos in a 9×13 pan.
6. Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted.  Eat and Enjoy 🙂
7. With the remaining ingredients…assemble into a disposable aluminum baking pan to freeze for another meal!

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