Weekly Meal Plan 1/30: I am so excited for dinner this week!!!
Chicken Apple Arugula Feta Cheese Salad
Ingredients
- Olive oil
- 1 large shallot, peeled and sliced
- 1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
- Salt
- 1 tart green apple, thinly sliced
- Baby arugula leaves (spinach or spring mix will work as well if you want a cheaper alternative)
- 1/4 cup candied pecans or walnuts, roughly chopped
- 1/4 cup Feta cheese – broken up into little pieces
- Lemon juice
- Salt and pepper
Directions
- Heat stick-free frying pan to medium heat. Add a tablespoon of olive oil and lightly sauté the shallot slices until translucent. Remove from pan. Add another tablespoon of olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through – 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.
- When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, pecans/walnuts and feta cheese. Dress with olive oil, lemon juice, salt and pepper to taste.
Cheesy Broccoli and Cauliflower Soup
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 3 cups cauliflower or broccoli flowerets (broccoli and cauliflower on a great price this time of the year!!!)
- 3 tablespoons all-purpose flour
- 2 cans chicken or vegetable broth
- 1 1/4 cups half-and-half or light cream ( I substitute Coconut milk for a healthier option)
- Salt and ground pepper
- 4 ounces sharp cheddar cheese (optional)
Directions
- In 3-quart saucepan, melt 2 tbsp butter over medium heat; add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Add remaining 2tbsp butter and stir in flour, salt, and pepper until blended. Gradually stir in cream until thickened to the right consistency.
- In a pot bring chicken broth to a boil and blanch broccoli and cauliflower (about 1-2 minutes). Add broth and veggies to the creamy rue made previously. Heat to a boil and then reduce heat; cover and simmer until vegetable is tender, 5 to 10 minutes.
- Spoon half of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour into bowl. Repeat with remaining mixture. ( I usually do not blend the second half of the mixture…I like my soup a little chunky!)
- Add salt and pepper to taste. If desired, stir in sharp cheddar cheese.
Baked Ziti Recipe
Ingredients
- 1 pound penne pasta
- Olive oil
- 1 pound Italian sausage or ground beef or turkey
- 1 large onion, chopped
- 3-4 garlic cloves, chopped
- 1 Tbsp Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 large jar of marinara sauce (or make your own like me!!!)
- 1/2 pound of mozzarella cheese, grated
- 1 heaping cup of ricotta cheese
- 1 cup grated parmesan or pecorino cheese
Directions
- Bring a large pot of water to a strong boil. Add about a tablespoon of salt. Add the pasta and boil, uncovered, until the pasta is al dente. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
- Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Add a dash of salt and pepper as well as 1 clove of minced garlic.
- When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent, about 4-5 minutes. Add the remaining garlic, Italian seasoning (and basil if desired) and red pepper flakes. Cook for about 1 minute, then add the tomato sauce and stir well. Bring to a slow simmer.
- Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan. Add the pasta. Cover pasta generously with sauce and then mix ingredients well together.
- In a large bowl mix all three cheeses together. Cover the pasta with cheese mixture and bake in the oven until the top is nicely browned, about 20 minutes.
Fish Tacos
Ingredients
- 1 lb of very fresh fish fillets (preferably halibut)
- 1 lemon
- Salt and pepper
- Olive oil
- 1 dozen corn tortillas (3 tortillas per person)
- Vegetable oil or butter
- Salsa (I like to make a mango salsa with this dish!)
- 1 ripe Avocado
- Cabbage
- Cider vinegar
- Salt
Directions
- Prepare the salsa. Either use store bought or make your own.
- Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
- Heat the tortillas.
- Cook the fish. Soak the fish fillets in cold water and juice of 1 lemon for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
- Time to assemble your taco!!! Make it the way you LOVE it!!!
Roasted Veggies and Chicken
Ingredients
- 3 large thighs or chicken breasts (I prefer dark meat)
- 2 cups asparagus, cut into halves
- 1 cup broccoli florets
- 1 cup cauliflower, cut into bite size pieces
- 2-3 white or red potatoes, halved (quartered if large)
- 1/2 onion, chopped into large pieces
- 2 tbsp olive oil
- 2-3 cloves garlic, diced
- Kosher Salt and pepper
- 1 cup parmigiana cheese (optional)
(Vegetables you roast are optional, I chose veggies that are currently in season and at their lowest cost!)
Directions
- Toss all veggies and onion with the olive oil, salt, pepper, and garlic.
- Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned.
- Place into a large serving bowl and toss with parmigiana cheese!!!
- For the chicken you can cook it simultaneously with veggies…just rub olive oil over chicken and then lightly salt and pepper. (I like to add a little garlic salt at this time). Place in the oven along side veggies and let roast for about 25 minutes.
Don’t forget to go HERE and Join us on Facebook!!!
You May Also Like
Gummy Worm and Spider Friendly Bug Juice Recipe for Kids!
Raspberries N’ Cream Overnight Oatmeal
