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
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