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
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