Another cold week ahead, so we're keeping warm inside and eating some comfort food!
Most likely some repeats this week, but I'm trying to keep it real and family friendly. Once my kids discover something they really like, they tend to want it each week. Trying very hard for variety, so I included some new meals that I think all will enjoy.
Week ahead...
Monday: Meatball subs and Caesar Salad. This is definitely a repeat from a previous week, so look back to view the recipe for meatballs. There are so many variations and preferences. I like using ground turkey or grass, fed, lean beef. Sometimes I combine both which adds a nice flavor. Hero rolls work best to hold the meatballs and sauce. Top with some freshly grated Parmesan cheese and serve a Caesar salad on the side. Homemade dressing is great and a second best are the all- natural yogurt blend dressing with no preservatives. Easy and filling meal!
Tuesday: Crispy Quinoa and Bean Patties. Looked back through some old Real Simple (September 2012) magazines and found this recipe that I had marked but never tried. It serves 6 and takes about 35 minutes to prepare, so not too bad. This is a great one if you have leftover quinoa.
Need:
3 c. cooked quinoa
3 c. cooked sweet potatoes and kale, roughly chopped
1 15.5 ounce can kidney beans, rinsed
2 large eggs
3/4 c. grated Parmesan
kosher salt and black pepper
3 T olive oil, plus more if necessary
1 T red wine vinegar
6 c. mixed greens
1 pint cherry tomatoes, halved
Directions:
In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, cheese, 1/2 t. salt. 1/4 t. pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about 1/2 c. each). Heat 1 T of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3-4 minutes per side (adding more oil if necessary). In a large bowl, whisk together the vinegar, the remaining 2 T of oil, and 1/4 t. each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.
Wednesday: Calzones. The pizza dunkers made Johnny want to have homemade calzones. Similar to the dunkers, but instead spread out the pizza dough. I like to flour mine so its easy to work with and stretches nicely. Fill half of the circle with your favorite fillings-sauce, ricotta cheese, mozzarella, broccoli, spinach, mushrooms, browned ground turkey, pretty much anything you have extra hanging around in the fridge! Fold the dough over so you make a crescent shape. Use a fork and pinch the edge down so the filling doesn't ooze out. Bake in a 425 oven for 15-20 minutes or until the crust is browned and filling is melted. Serve with some fruit and fresh cut veggies. Extra sauce for dipping!
Thursday: Homemade Chicken Nuggets and brown rice. Another repeat. Teddy loves this meal! A healthy variation of the school lunch he wants to buy! To make the chicken crispy I use a baking sheet and a cooling rack. Rest the rack in the baking sheet and spray with some olive oil. Dip the chicken breasts (cut into tender slices) in flour, then beaten egg, then whole wheat panko bread crumbs. Place on the rack and bake at 350 for 20 minutes or until center is not pink. While chicken is cooking, boil water and prepare the brown rice. Serve with a fresh vegetable or salad.
Friday: BBQ Chicken. An easy crock pot meal! I used to make my own barbecue sauce but discovered Organicville brand bbq sauce that uses the same ingredients that mine called for, so its a time saver to use the bottled version. Place boneless, skinless chicken thighs in crock pot and use enough BBQ sauce so chicken is covered. I add some chopped sweet onions as well for some more flavor. Cook on low for a few hours until chicken shreds easily. Serve on whole wheat rolls or without a bun with homemade broccoli slaw.
Saturday: Peasant Bean Soup. One of my favorite comfort, hearty soups. makes 5-6 servings.
Need:
1 large onion, finely chopped
4 cloves garlic, finely minced
1/4 c. butter
1 lb. spicy or sweet Italian sausage broken into pieces ( I use turkey sausage)
2 (20-ounce) cans white kidney beans
2 cups chicken broth
1 (28-ounce) can crushed tomatoes
1/4 c. whiskey
Saute onion and garlic in butter until tender. Add remaining ingredients and simmer covered for 1 1/2 -2 hours. Serve with warm crusty bread or rolls (or pasta!) and a big green salad.
Sunday: Roasted Salmon "health Bowl" with barley roasted cauliflower and squash. I found this recipe in the February 2014 issue of Real Simple. It has wonderful ideas on how to mix and match grains with protein and veggies. You can do so many combinations. I chose the one above because I think all will enjoy. While the salmon and vegetables are roasting in the oven, prepare the barley on the stove top. The fish and veggies will take different amounts of time, so I will put the veggies in first since they will take longer than the fish. Toss together the vegetables with 2-3 tablespoons olive oil, 1/2 t.each salt & pepper. Spread in a single layer on a baking sheet and roast at 425 oven for about 16-18 minutes. For the fish, drizzle some olive oil, salt & pepper and fresh squeezed lemon onto the fish. Roast in oven for 10-12 minutes, or until fish flakes easily with a fork.
Enjoy all. Hope these add some warmth and comfort to your meals this week!
Donna
Friday, February 28, 2014
Thursday, February 27, 2014
Healthy Snack or Dessert Options
During exercise class many of my clients and I were discussing how difficult it is to find healthy snacks for our selves that do not contain chemicals or gmo's. I went to one of my favorite kid friendly cookbooks, Chop, Chop by Sally Sampson for some ideas.
Love these two recipes for snack or dessert options. Easy to make and fun for kids to help.
Banana-Peach Frozen Yogurt
Need:
2 overripe bananas
2 c. chopped frozen peaches
1/2 t vanilla extract
1/3 c. plain yogurt ( I buy Stonyfield Farm)
What to do:
Put frozen fruit in food processor til smooth. Gradually add the vanilla and yogurt and process until all combined. Serve right away. Be creative and substitute your favorite fruits- berries, tropical, you name it!
Fruit Crisp
Filling:
5-6 apples scrubbed, cored and chopped
2 T. sweetener, real maple syrup or honey
1 T. flour (I prefer whole wheat)
1/2 t ground cinnamon
Topping:
3/4 c flour
3/4 c old fashioned oats
1/3 c unsalted butter, melted
3 T sugar
1/4 t kosher salt
Set oven to 350. For filling put all ingredients in pie plate and stir well. For topping, put all ingredients in mixing bowl and stir well (will look like little pebbles). Pour crisp topping on the filing and cover apples. Bake about 1 hour. Enjoy warm or cool. Can even serve with your homemade frozen yogurt!
enjoy!!
Love these two recipes for snack or dessert options. Easy to make and fun for kids to help.
Banana-Peach Frozen Yogurt
Need:
2 overripe bananas
2 c. chopped frozen peaches
1/2 t vanilla extract
1/3 c. plain yogurt ( I buy Stonyfield Farm)
What to do:
Put frozen fruit in food processor til smooth. Gradually add the vanilla and yogurt and process until all combined. Serve right away. Be creative and substitute your favorite fruits- berries, tropical, you name it!
Fruit Crisp
Filling:
5-6 apples scrubbed, cored and chopped
2 T. sweetener, real maple syrup or honey
1 T. flour (I prefer whole wheat)
1/2 t ground cinnamon
Topping:
3/4 c flour
3/4 c old fashioned oats
1/3 c unsalted butter, melted
3 T sugar
1/4 t kosher salt
Set oven to 350. For filling put all ingredients in pie plate and stir well. For topping, put all ingredients in mixing bowl and stir well (will look like little pebbles). Pour crisp topping on the filing and cover apples. Bake about 1 hour. Enjoy warm or cool. Can even serve with your homemade frozen yogurt!
enjoy!!
Saturday, February 22, 2014
Sunday meal planning
Only a few more days left of soft foods for Grant (still recovering post oral surgery), so some pasta meals early in the week and then trying some new recipes. My Isagenix shakes have been so helpful during his week of soft foods. It has been reassuring to know he still received a nourishing meal in one shake. Also tried some Juice plus vitamins and may add those to our daily routine! On the table each night, I still have a bowl or platter filled with cut fruits and veggies for the kids to munch on either while we're preparing the meal or during dinner. They are for me too! I find myself wanting to snack while I cook, so I feel better reaching for snap peas and peppers rather than for pretzels and nuts.
The week ahead does not seem too crazy for us here, so I'm hoping for more help in the kitchen! The planning part is fun for the kids, the cooking is even better, but the clean up is the least favorite. I say, "Welcome to my world! Now go scrape, rinse and load the dishwasher!"
Monday: Grant's pick of the week--spaghetti. He cannot have anything spicy or acidic so I'm keeping his pasta plain with butter and cheese. For the rest of us I'm trying a spaghetti recipe from the March issue of Real Simple, Cauliflower and Ricotta Spaghetti. Hands on:20 minutes/Total : 45 min. / Serves 4.
Cook 3/4 lb whole grain spaghetti; drain. Toss 8 cups cauliflower florets with 2 T. olive oil. Roast on a baking sheet in a 425 degree oven until tender, 25-35 minutes. Cook 1 28 oz. can diced tomatoes, 2 cloves chopped garlic, and 6 anchovies in 2 T olive oil in a large skillet over med heat, stirring occasionally, until thick, 20-25 min. Season with salt and pepper. Toss with the pasta and cauliflower. Serve with ricotta and pine nuts.
Tuesday: Ellie's pick for the week- Asian Chicken Stir Fry. Ellie loves stir fry's and we have them weekly now because of her! Nice way to incorporate lots of veggies in one meal. We make up our own seasoning. This time we will cook the cubed chicken in the wok over high heat. Remove the chicken and add the veggies. Any veggies will do! Our favorites-snow peas or snap peas, mushrooms, broccoli, carrots, onions, bok choy, and fresh ginger shavings. After a few minutes, return the chicken to the wok. Season with fish sauce, some soy sauce, honey ginger balsamic vinegar and fresh lime juice. Do not have exact measurements because we experiment with the flavors and whisk them in a small bowl until we like the taste, then pour onto the mixture in the wok. Serve over brown rice and eat with chop sticks- Ellie's rules!
Wednesday: Johnny's pick of the week-Chili. Trying a new recipe from our Kids cook book, Chop, Chop by Sally Sampson. Makes about 12 cups, hands on time 45 minutes. Saute 1 large chopped onion, 2 bell peppers; diced, 3 chopped garlic cloves until soft in a pot coated with 2 t olive oil. Add 1 1/4 pounds ground turkey, chicken, beef or pork a little at a time. Add 2-4 T chili powder, 1 1/2 t dried oregano. 1-2 t ground cumin, 1 t crushed red pepper flakes (if you like it spicy) 1/4 t cayenne pepper ( for the spicy folks), stir and cook for 5 minutes. Add 4 cups cooked or canned dark red kidney beans, 2 cups cooked or canned black beans, and 1 (28 oz) can diced tomatoes, including the juice, and 1 (28 oz) can tomato puree. Cook uncovered, stirring occasionally, for 30 minutes. Put the lid on and cook 30 more minutes. Serve right away with your choice of toppings, avocado, cheddar cheese, cilantro, sour cream,etc. , or cover and refrigerate up to 3 days. Serve with corn bread or tortillas-Johnny's request!
Thursday: Teddy's pick of the week-recreating school's Pizza Dunkers! Whole wheat pizza dough, mozzarella cheese and tomato sauce are the ingredients, we think! Making this one up so bear with us. First divide the dough into separate pieces. Roll into snake like pieces and stretch onto cookie sheet sprayed with a little olive oil. Sprinkle cheese on top and bake in the oven at 425 degrees. Check the dunkers and when cheese looks melted remove. Warm sauce in pan over med heat and serve with the dunkers. Serve with a big tossed salad and Teddy's veggie pick is steamed broccoli. Keeping fingers crossed for this one!
Friday: Spicy Thai Noodle Salad-Scott's pick. We are always looking for new recipes for this one. Found one that we want to try in the March Good Housekeeping magazine. Makes 4 servings, total time 25 minutes. Cook 8 oz rice noodles ( I buy brown rice kind) as label directs. In 10 oz skillet heat 1 T canola oil. Add 1 lb ground pork or turkey. Sprinkle with 3/4 t ground red pepper and 1 T fish sauce. Cook 4-5 min or until browned, breaking up with spoon. Add 2 med shallots and 3 garlic cloves, chopped. Cook 2-3 min or until tender. Remove from heat. In large bowl, whisk together 6 T lime juice (4 limes), 2 T brown sugar, 4 T fish sauce and 1 T water. Add noodles, pork mixture, 2 c shredded cabbage, 2 c shredded carrots, 1/2 pint grape tomatoes cut in halves, 1 c fresh cilantro, chopped, and 1/2 c fresh mint, chopped, tossing to combine. Serve, or cover and refrigerate up to 1 day.
Saturday: Donna's pick-Soy-Ginger Pot Roast. Pot Roast used to be a favorite of mine when I was little, so I want to give this a try! It's from the March Better Homes and Garden magazine. Serves 8, prep time 10 minutes and bake 2 hr., 30 min. Preheat oven to 325. Trim fat from 3-3 1/2 lbs, beef chuck pot roast. Season with 1/2 t salt and 1/4 t black pepper. In a large dutch oven brown roast on all sides in hot oil over med-high heat. Transfer to plate. Add 1 1/2 cups coarsely chopped onion, 3 cloves garlic, and 2 T grated fresh ginger to pot. Cook and stir for 5 min. Add 16 oz button mushrooms, 1 14 1/2 oz can reduced-sodium beef broth, 1/4 c reduced sodium soy sauce, and 1/4 c snipped fresh cilantro. Return roast to pot. Bring to boiling. Cover; transfer to oven. Bake 2 hours. Add 2 red peppers, cut into 2- inch pieces. Cover; bake 30 minutes more or until veggies and meat are tender. Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in pot to boiling; reduce heat. Simmer, uncovered until thickened. Serve sauce with meat and vegetables. Sprinkle with fresh cilantro and serve with cooked egg noodles.
Sunday: Weekly fish dinner. Family favorite-Baked Cod with Ritz cracker bread crumbs and roasted brussel sprouts. Crush sleeve of whole wheat Ritz crackers in big zip loc bag. Coat baking dish with olive oil, place fish in dish. Sprinkle fish with the bread crumbs and season with salt and pepper. Drizzle olive oil over the fish (just a small amount for crispiness), squeeze some fresh lemon juice on top. bake for 20 minutes or until fish flakes easily with a fork. Serve with roasted brussel sprouts (roast in 425 oven for approx 30 min) and mixed salad.
Enjoy! Hope this helps when planning your meals. Keeping it simple and healthy!
Donna
The week ahead does not seem too crazy for us here, so I'm hoping for more help in the kitchen! The planning part is fun for the kids, the cooking is even better, but the clean up is the least favorite. I say, "Welcome to my world! Now go scrape, rinse and load the dishwasher!"
Monday: Grant's pick of the week--spaghetti. He cannot have anything spicy or acidic so I'm keeping his pasta plain with butter and cheese. For the rest of us I'm trying a spaghetti recipe from the March issue of Real Simple, Cauliflower and Ricotta Spaghetti. Hands on:20 minutes/Total : 45 min. / Serves 4.
Cook 3/4 lb whole grain spaghetti; drain. Toss 8 cups cauliflower florets with 2 T. olive oil. Roast on a baking sheet in a 425 degree oven until tender, 25-35 minutes. Cook 1 28 oz. can diced tomatoes, 2 cloves chopped garlic, and 6 anchovies in 2 T olive oil in a large skillet over med heat, stirring occasionally, until thick, 20-25 min. Season with salt and pepper. Toss with the pasta and cauliflower. Serve with ricotta and pine nuts.
Tuesday: Ellie's pick for the week- Asian Chicken Stir Fry. Ellie loves stir fry's and we have them weekly now because of her! Nice way to incorporate lots of veggies in one meal. We make up our own seasoning. This time we will cook the cubed chicken in the wok over high heat. Remove the chicken and add the veggies. Any veggies will do! Our favorites-snow peas or snap peas, mushrooms, broccoli, carrots, onions, bok choy, and fresh ginger shavings. After a few minutes, return the chicken to the wok. Season with fish sauce, some soy sauce, honey ginger balsamic vinegar and fresh lime juice. Do not have exact measurements because we experiment with the flavors and whisk them in a small bowl until we like the taste, then pour onto the mixture in the wok. Serve over brown rice and eat with chop sticks- Ellie's rules!
Wednesday: Johnny's pick of the week-Chili. Trying a new recipe from our Kids cook book, Chop, Chop by Sally Sampson. Makes about 12 cups, hands on time 45 minutes. Saute 1 large chopped onion, 2 bell peppers; diced, 3 chopped garlic cloves until soft in a pot coated with 2 t olive oil. Add 1 1/4 pounds ground turkey, chicken, beef or pork a little at a time. Add 2-4 T chili powder, 1 1/2 t dried oregano. 1-2 t ground cumin, 1 t crushed red pepper flakes (if you like it spicy) 1/4 t cayenne pepper ( for the spicy folks), stir and cook for 5 minutes. Add 4 cups cooked or canned dark red kidney beans, 2 cups cooked or canned black beans, and 1 (28 oz) can diced tomatoes, including the juice, and 1 (28 oz) can tomato puree. Cook uncovered, stirring occasionally, for 30 minutes. Put the lid on and cook 30 more minutes. Serve right away with your choice of toppings, avocado, cheddar cheese, cilantro, sour cream,etc. , or cover and refrigerate up to 3 days. Serve with corn bread or tortillas-Johnny's request!
Thursday: Teddy's pick of the week-recreating school's Pizza Dunkers! Whole wheat pizza dough, mozzarella cheese and tomato sauce are the ingredients, we think! Making this one up so bear with us. First divide the dough into separate pieces. Roll into snake like pieces and stretch onto cookie sheet sprayed with a little olive oil. Sprinkle cheese on top and bake in the oven at 425 degrees. Check the dunkers and when cheese looks melted remove. Warm sauce in pan over med heat and serve with the dunkers. Serve with a big tossed salad and Teddy's veggie pick is steamed broccoli. Keeping fingers crossed for this one!
Friday: Spicy Thai Noodle Salad-Scott's pick. We are always looking for new recipes for this one. Found one that we want to try in the March Good Housekeeping magazine. Makes 4 servings, total time 25 minutes. Cook 8 oz rice noodles ( I buy brown rice kind) as label directs. In 10 oz skillet heat 1 T canola oil. Add 1 lb ground pork or turkey. Sprinkle with 3/4 t ground red pepper and 1 T fish sauce. Cook 4-5 min or until browned, breaking up with spoon. Add 2 med shallots and 3 garlic cloves, chopped. Cook 2-3 min or until tender. Remove from heat. In large bowl, whisk together 6 T lime juice (4 limes), 2 T brown sugar, 4 T fish sauce and 1 T water. Add noodles, pork mixture, 2 c shredded cabbage, 2 c shredded carrots, 1/2 pint grape tomatoes cut in halves, 1 c fresh cilantro, chopped, and 1/2 c fresh mint, chopped, tossing to combine. Serve, or cover and refrigerate up to 1 day.
Saturday: Donna's pick-Soy-Ginger Pot Roast. Pot Roast used to be a favorite of mine when I was little, so I want to give this a try! It's from the March Better Homes and Garden magazine. Serves 8, prep time 10 minutes and bake 2 hr., 30 min. Preheat oven to 325. Trim fat from 3-3 1/2 lbs, beef chuck pot roast. Season with 1/2 t salt and 1/4 t black pepper. In a large dutch oven brown roast on all sides in hot oil over med-high heat. Transfer to plate. Add 1 1/2 cups coarsely chopped onion, 3 cloves garlic, and 2 T grated fresh ginger to pot. Cook and stir for 5 min. Add 16 oz button mushrooms, 1 14 1/2 oz can reduced-sodium beef broth, 1/4 c reduced sodium soy sauce, and 1/4 c snipped fresh cilantro. Return roast to pot. Bring to boiling. Cover; transfer to oven. Bake 2 hours. Add 2 red peppers, cut into 2- inch pieces. Cover; bake 30 minutes more or until veggies and meat are tender. Transfer meat and vegetables to a platter; cover to keep warm. Bring liquid in pot to boiling; reduce heat. Simmer, uncovered until thickened. Serve sauce with meat and vegetables. Sprinkle with fresh cilantro and serve with cooked egg noodles.
Sunday: Weekly fish dinner. Family favorite-Baked Cod with Ritz cracker bread crumbs and roasted brussel sprouts. Crush sleeve of whole wheat Ritz crackers in big zip loc bag. Coat baking dish with olive oil, place fish in dish. Sprinkle fish with the bread crumbs and season with salt and pepper. Drizzle olive oil over the fish (just a small amount for crispiness), squeeze some fresh lemon juice on top. bake for 20 minutes or until fish flakes easily with a fork. Serve with roasted brussel sprouts (roast in 425 oven for approx 30 min) and mixed salad.
Enjoy! Hope this helps when planning your meals. Keeping it simple and healthy!
Donna
Friday, February 14, 2014
Weekly meal planning even during vacation!
Winter has certainly shown itself in full force this past week. Two snow days, busy house filled with lots of friends, and groceries disappeared quickly! Now it's our February long weekend break and after a fun time with family over the weekend, I am ready to get back in the kitchen! The kids are having fun choosing their meals and look forward to their night. I am tweaking some of the meals just a bit because if I do not, we'd be eating pasta nightly! The week ahead is a combo of Italian and Asian cuisine. Both styles of cooking are my family's favorites. Trying to incorporate flavors from both styles.
The week ahead...
Monday: Chicken Parmesan with sauteed onions, garlic, tomatoes, zucchini and spinach. Ingredients needed are thinly pounded chicken breasts, whole wheat panko bread crumbs, sauce, mozzarella cheese, onions, garlic, tomatoes, zucchini and spinach. First set oven to 350. Next bread the chicken breasts. First dip them in milk and then the bread crumbs. Place them on a jelly roll and drizzle a small amount of olive oil on top so they turn crispy. Meanwhile, heat a pan on medium-hi heat and coat evenly with olive oil. Add 2 cloves garlic and one onion chopped. Let soften and then add 2 chopped tomatoes, 2 medium zucchini diced and a bag of baby spinach. Saute on medium heat and then simmer until all are cooked. Check the chicken in the oven. Usually 20-25 minutes and they are cooked through because of their thinness. If no longer pink inside add some sauce and sprinkle grated mozzarella cheese on top. Put back in the oven until cheese has melted. Plate the chicken parm and vegetables. Enjoy!
Tuesday: Baked stuffed shells. Not the healthiest of meals, but one of Ellie's favorites! This is very easy and the directions are right on the box of shells. Unfortunately I could not find large whole wheat shells, so I resorted to the regular old kind! Boil the shells until they are al dente. While the shells are boiling, mix together part skim ricotta, mozzarella cheese and fresh herbs ( I like chopping some fresh basil and oregano). Have a large baking dish ready. Layer some sauce on the bottom of the dish. Then add the shells and fill them with the cheese mixture. Spread some sauce on top of the shells and add some grated mozzarella on top. Bake in 350 oven for close to 45 minutes and check. Cheese should be melted and hot. Toss together a big green salad and add your favorite fresh veggies to it. Done!
Wednesday: Beef and mushroom stir fry found in March issue of Good Housekeeping. Mix 1 lb. beef sirloin, thinly sliced; 3 cloves crushed garlic, 2 T Worcestershire sauce and rice vinegar; and 1 t each grated fresh ginger and cornstarch in large bowl. Heat 2 T canola oil in 12 in. wok or skillet over high heat. Add 1 pkg. sliced mushrooms (we are also adding broccoli and carrots) and stir fry 2 min. or until browned. Add beef mixture and stir fry 1-2 min. or until almost dry. Stir in 1/4 c beef broth, 2 green onions, thinly sliced, and 1/2 t. salt and cook stirring, until sauce has thickened. Serve beef mixture over rice ( we chose brown rice noodles), and lime wedges. May also add bok choy!
Thursday: sauteed veggies over pasta wheels. Teddy's night and I had to convince him to change his mind from chicken noodle soup! He loves his soup...Another mushroom night, but we'll also add onions, garlic, baby kale, and great northern white beans to the pasta. Quick and easy meal. Saute onions and garlic until soft and then add the other veggies. Add beans last and simmer. Boil water and add pasta. After draining pasta mix with the veggies and beans. I like to add some feta or goat cheese as well and give it a good stir.
Friday: Homemade sushi veggie rolls and brown rice bowls. A challenging night because different practice times and lessons, so I'll make the rice ahead of time and have toppings pre-heated and ready to add to individual bowls. Grill chicken ahead of time and arrange black beans and grated cheddar cheese in separate bowls. Mix together with rice. Can also serve with tortilla chips.
Saturday: Italian Wedding Soup from Barefoot Contessa Back to Basics cookbook.
Ingredients for the meatballs: 3/4 lb ground chicken(I prefer turkey), 1/2 lb chicken sausage (again I prefer turkey), casings removed, 2/3 c fresh bread crumbs, 2 t minced garlic, 3 T chopped fresh parsley leaves, 1/4 c freshly grated Pecorino Romano, 1/4 c freshly grated Parmesan, plus extra for serving, 3 T milk, 1 extra large egg, lightly beaten, Kosher salt and freshly ground pepper.
For the soup: 2 T good olive oil, 1 c. minced yellow onion, 1 c. diced carrots, 3/4 c. diced celery, 10 cups chicken broth, 1/2 c. dry white wine, 1 c. small pasta, 1/4 c. minced fresh dill. 12 ounces baby spinach, washed and trimmed. (She calls for homemade chicken stock, but if you don't have time you can use store bought).
Directions: For the meatballs, place all the ingredients in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4 inch meatballs onto a pan lined with parchment paper. Bake for 30 min. in 350 oven until cooked through and slightly browned. Set aside. In the meantime, heat the olive oil over medium heat in a large heavy bottomed soup pot. Add the onion, carrots and celery until softened. Add the chicken stock and wine and bring to a boil. Add the pasta to the broth and cook until tender. Add the fresh dill and then the meatballs to the soup and simmer for about 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is wilted. Serve with good, crusty bread!
Sunday: Sunday has turned into our fish night. I wish we had it more often, but once a week is better than no fish at all! Baked salmon and roasted cauliflower and butternut squash. Drizzle Persian lemon infused olive oil onto fish and sprinkle with some kosher salt. Bake in 350 oven for about 20 minutes. Check and see if fish flakes apart easily with fork. On a baking sheet spread the cut cauliflower and cubed butternut squash and drizzle with olive oil, salt and pepper. Place in oven before the fish and cook for 30-40 minutes.
While the vegetables and fish are in the oven add water and quinoa in pot and boil. Let simmer for 15 minutes and serve with the fish and veggies.
Enjoy all. Please share some of your favorite meals. Always nice to have some new ideas!
Stay well. Until next week!
Donna
The week ahead...
Monday: Chicken Parmesan with sauteed onions, garlic, tomatoes, zucchini and spinach. Ingredients needed are thinly pounded chicken breasts, whole wheat panko bread crumbs, sauce, mozzarella cheese, onions, garlic, tomatoes, zucchini and spinach. First set oven to 350. Next bread the chicken breasts. First dip them in milk and then the bread crumbs. Place them on a jelly roll and drizzle a small amount of olive oil on top so they turn crispy. Meanwhile, heat a pan on medium-hi heat and coat evenly with olive oil. Add 2 cloves garlic and one onion chopped. Let soften and then add 2 chopped tomatoes, 2 medium zucchini diced and a bag of baby spinach. Saute on medium heat and then simmer until all are cooked. Check the chicken in the oven. Usually 20-25 minutes and they are cooked through because of their thinness. If no longer pink inside add some sauce and sprinkle grated mozzarella cheese on top. Put back in the oven until cheese has melted. Plate the chicken parm and vegetables. Enjoy!
Tuesday: Baked stuffed shells. Not the healthiest of meals, but one of Ellie's favorites! This is very easy and the directions are right on the box of shells. Unfortunately I could not find large whole wheat shells, so I resorted to the regular old kind! Boil the shells until they are al dente. While the shells are boiling, mix together part skim ricotta, mozzarella cheese and fresh herbs ( I like chopping some fresh basil and oregano). Have a large baking dish ready. Layer some sauce on the bottom of the dish. Then add the shells and fill them with the cheese mixture. Spread some sauce on top of the shells and add some grated mozzarella on top. Bake in 350 oven for close to 45 minutes and check. Cheese should be melted and hot. Toss together a big green salad and add your favorite fresh veggies to it. Done!
Wednesday: Beef and mushroom stir fry found in March issue of Good Housekeeping. Mix 1 lb. beef sirloin, thinly sliced; 3 cloves crushed garlic, 2 T Worcestershire sauce and rice vinegar; and 1 t each grated fresh ginger and cornstarch in large bowl. Heat 2 T canola oil in 12 in. wok or skillet over high heat. Add 1 pkg. sliced mushrooms (we are also adding broccoli and carrots) and stir fry 2 min. or until browned. Add beef mixture and stir fry 1-2 min. or until almost dry. Stir in 1/4 c beef broth, 2 green onions, thinly sliced, and 1/2 t. salt and cook stirring, until sauce has thickened. Serve beef mixture over rice ( we chose brown rice noodles), and lime wedges. May also add bok choy!
Thursday: sauteed veggies over pasta wheels. Teddy's night and I had to convince him to change his mind from chicken noodle soup! He loves his soup...Another mushroom night, but we'll also add onions, garlic, baby kale, and great northern white beans to the pasta. Quick and easy meal. Saute onions and garlic until soft and then add the other veggies. Add beans last and simmer. Boil water and add pasta. After draining pasta mix with the veggies and beans. I like to add some feta or goat cheese as well and give it a good stir.
Friday: Homemade sushi veggie rolls and brown rice bowls. A challenging night because different practice times and lessons, so I'll make the rice ahead of time and have toppings pre-heated and ready to add to individual bowls. Grill chicken ahead of time and arrange black beans and grated cheddar cheese in separate bowls. Mix together with rice. Can also serve with tortilla chips.
Saturday: Italian Wedding Soup from Barefoot Contessa Back to Basics cookbook.
Ingredients for the meatballs: 3/4 lb ground chicken(I prefer turkey), 1/2 lb chicken sausage (again I prefer turkey), casings removed, 2/3 c fresh bread crumbs, 2 t minced garlic, 3 T chopped fresh parsley leaves, 1/4 c freshly grated Pecorino Romano, 1/4 c freshly grated Parmesan, plus extra for serving, 3 T milk, 1 extra large egg, lightly beaten, Kosher salt and freshly ground pepper.
For the soup: 2 T good olive oil, 1 c. minced yellow onion, 1 c. diced carrots, 3/4 c. diced celery, 10 cups chicken broth, 1/2 c. dry white wine, 1 c. small pasta, 1/4 c. minced fresh dill. 12 ounces baby spinach, washed and trimmed. (She calls for homemade chicken stock, but if you don't have time you can use store bought).
Directions: For the meatballs, place all the ingredients in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4 inch meatballs onto a pan lined with parchment paper. Bake for 30 min. in 350 oven until cooked through and slightly browned. Set aside. In the meantime, heat the olive oil over medium heat in a large heavy bottomed soup pot. Add the onion, carrots and celery until softened. Add the chicken stock and wine and bring to a boil. Add the pasta to the broth and cook until tender. Add the fresh dill and then the meatballs to the soup and simmer for about 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is wilted. Serve with good, crusty bread!
Sunday: Sunday has turned into our fish night. I wish we had it more often, but once a week is better than no fish at all! Baked salmon and roasted cauliflower and butternut squash. Drizzle Persian lemon infused olive oil onto fish and sprinkle with some kosher salt. Bake in 350 oven for about 20 minutes. Check and see if fish flakes apart easily with fork. On a baking sheet spread the cut cauliflower and cubed butternut squash and drizzle with olive oil, salt and pepper. Place in oven before the fish and cook for 30-40 minutes.
While the vegetables and fish are in the oven add water and quinoa in pot and boil. Let simmer for 15 minutes and serve with the fish and veggies.
Enjoy all. Please share some of your favorite meals. Always nice to have some new ideas!
Stay well. Until next week!
Donna
Sunday, February 9, 2014
Sunday meal planning- Keeping it simple
It is hard to believe it is already Sunday! Crazy past week of snow days and sick kids. The week ahead is busy with games, practices,band concert, high school orientation (still in denial), and oral surgery for my oldest. I am trying to keep this week fairly simple and still healthy.
This week's meals look like this:
Monday: Baked potato or sweet potato bar. I bought the jumbo size baking potatoes for this night. Bake them in the oven for close to an hour and then all the favorite fixing's out on the counter for all to use. Some of our favorite toppings: broccoli, mushrooms, onions, cheese, chives, sour cream, salsa, and bacon.
Tuesday: Homemade chicken noodle soup. Boil a whole chicken in large pot with cut onions, carrots and celery. Season with salt and pepper and let come to a boil. Cover and simmer for at least 2 hours or until meat falls off the bone. Remove chicken from pot and allow to cool in a colander in the sink. Once cool enough to handle, remove chicken from bone (make sure skin is off too) and either cut into cubes or shred. Put back into pot with the veggies. Before ready to serve boil another pot of water and cook your choice of pasta. Serve pasta in bowls and ladle soup on top. Serve with a salad and crusty piece of whole grain bread.
Wednesday: chicken quesadillas from Cooking Light 3-step express. I will save about 2 cups of chopped chicken from the night before. Combine the chicken 1/2 cup fresh salsa, 1/2 cup canned, unsalted black beans (rinsed and drained), and 1/2 cup cup frozen whole kernel corn, thawed in a medium bowl. Divide the mixture evenly over tortillas. Sprinkle quesadillas evenly with cheese (Monterey Jack cheese about 2 cups). Then top with remaining tortillas. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream, fresh sliced avocados and red onions.
Thursday: brown rice noodles with Parmesan cheese and roasted asparagus. Need something soft tonight for my son after his oral surgery! Boil brown rice noodles in chicken broth. Sprinkle Parmesan cheese on top and serve with roasted asparagus and fresh melon will be on table as well!
Friday: Happy Valentine's Day! Tonight is a special treat...steamed lobsters, red potatoes, tossed green salad, and chocolate dipped strawberries for dessert. Place lobsters and halved red potatoes in large pot. Let them steam for about 15 minutes. The potatoes will have a nice salty taste from the lobsters! Make a tossed green salad and add craisins, walnuts, red pear and crumbled goat cheese. Dressing-honey-ginger balsamic vinegar. Enjoy!
Saturday: individual pizzas. Everyone gets a piece of dough to work with and makes their pizza. Bake in 450 degree oven for about 8 minutes, remove crust and add sauce and your choice of toppings and cheese. Return pizzas to oven and bake another 10-12 minutes or until cheese is melted. Serve with fruit and cut veggies.
Sunday: Salmon and Bok choy from Cooking Light 3-step express. Preheat broiler. Combine 3 T lower sodium soy sauce, 2 T honey, 2 t grated peeled fresh ginger, 2 t dark sesame oil and 1/2 t garlic powder in a small bowl, stirring with a whisk. Coarsely chop 1 pound of baby bok choy leaves and arrange in a single layer on one end of a jelly-roll pan. Then coarsely chop the bok choy stems and arrange in a single layer on opposite end of pan. Place salmon fillets (four 6 oz fillets), skin sides down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over fish; pour remaining half evenly over bok choy stems. Broil 5 minutes; stir stems. Broil an additional 4 minutes or until fish flakes evenly when tested with a fork. Sprinkle with green onions. Serve with some brown rice. This recipe serves 4.
Wishing you all a happy week ahead!
Donna
This week's meals look like this:
Monday: Baked potato or sweet potato bar. I bought the jumbo size baking potatoes for this night. Bake them in the oven for close to an hour and then all the favorite fixing's out on the counter for all to use. Some of our favorite toppings: broccoli, mushrooms, onions, cheese, chives, sour cream, salsa, and bacon.
Tuesday: Homemade chicken noodle soup. Boil a whole chicken in large pot with cut onions, carrots and celery. Season with salt and pepper and let come to a boil. Cover and simmer for at least 2 hours or until meat falls off the bone. Remove chicken from pot and allow to cool in a colander in the sink. Once cool enough to handle, remove chicken from bone (make sure skin is off too) and either cut into cubes or shred. Put back into pot with the veggies. Before ready to serve boil another pot of water and cook your choice of pasta. Serve pasta in bowls and ladle soup on top. Serve with a salad and crusty piece of whole grain bread.
Wednesday: chicken quesadillas from Cooking Light 3-step express. I will save about 2 cups of chopped chicken from the night before. Combine the chicken 1/2 cup fresh salsa, 1/2 cup canned, unsalted black beans (rinsed and drained), and 1/2 cup cup frozen whole kernel corn, thawed in a medium bowl. Divide the mixture evenly over tortillas. Sprinkle quesadillas evenly with cheese (Monterey Jack cheese about 2 cups). Then top with remaining tortillas. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream, fresh sliced avocados and red onions.
Thursday: brown rice noodles with Parmesan cheese and roasted asparagus. Need something soft tonight for my son after his oral surgery! Boil brown rice noodles in chicken broth. Sprinkle Parmesan cheese on top and serve with roasted asparagus and fresh melon will be on table as well!
Friday: Happy Valentine's Day! Tonight is a special treat...steamed lobsters, red potatoes, tossed green salad, and chocolate dipped strawberries for dessert. Place lobsters and halved red potatoes in large pot. Let them steam for about 15 minutes. The potatoes will have a nice salty taste from the lobsters! Make a tossed green salad and add craisins, walnuts, red pear and crumbled goat cheese. Dressing-honey-ginger balsamic vinegar. Enjoy!
Saturday: individual pizzas. Everyone gets a piece of dough to work with and makes their pizza. Bake in 450 degree oven for about 8 minutes, remove crust and add sauce and your choice of toppings and cheese. Return pizzas to oven and bake another 10-12 minutes or until cheese is melted. Serve with fruit and cut veggies.
Sunday: Salmon and Bok choy from Cooking Light 3-step express. Preheat broiler. Combine 3 T lower sodium soy sauce, 2 T honey, 2 t grated peeled fresh ginger, 2 t dark sesame oil and 1/2 t garlic powder in a small bowl, stirring with a whisk. Coarsely chop 1 pound of baby bok choy leaves and arrange in a single layer on one end of a jelly-roll pan. Then coarsely chop the bok choy stems and arrange in a single layer on opposite end of pan. Place salmon fillets (four 6 oz fillets), skin sides down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over fish; pour remaining half evenly over bok choy stems. Broil 5 minutes; stir stems. Broil an additional 4 minutes or until fish flakes evenly when tested with a fork. Sprinkle with green onions. Serve with some brown rice. This recipe serves 4.
Wishing you all a happy week ahead!
Donna
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