Basketball season is now over for us and we move right into soccer. Busy weekdays filled with practices. I am also taking on some new afternoon youth programs, so my dinner prep will have to happen in between my morning and afternoon classes. Keeping it simple and real!
Our week ahead looks like this:
Monday: Tacos. Grant brought it to my attention that we haven't made them in a few weeks! I use lean ground turkey or grass fed beef for tacos. I do not use the pre-made seasoning packets. Instead as I cook the meat I add some chili powder, cayenne pepper, salt and a pinch of red pepper, and some garlic powder. Do not have exact measurements, I sprinkle a little at a time and taste. Making your own seasoning is much better for you than the pre-made mix, less sodium and chemicals. While the soft shells and hard shells are in the oven, (I buy shells from Trader Joes for the No GMO's), I cut up the veggies and prepare the other toppings. Be creative! Anything goes here from beans, to veggies to rice and cheeses! Also great on top of a big salad. Enjoy!
Tuesday: Flank Steak with Green Beans and Roasted Potatoes. My daughter is the red meat lover of the family! She has been asking for steak. I am hoping to be able to go outside and grill this week, and there was a sale on flank steak, so I'm adding it to this weeks menu. Season steak with some salt and pepper and drizzle a small amount of olive oil. Meanwhile, heat oven to 425 and line a rimmed baking sheet with parchment paper. Slice 1 1/2 pounds of Yukon gold potatoes, thinly sliced and toss in 3 T olive oil, 1 T chopped fresh thyme and 1/4 t salt and pepper. Arrange the potatoes on the prepared baking sheet and roast until brown and tender for about 25-30 minutes. Flank steak goes on the grill for about 10-12 minutes each side depending on its thickness. While steak and potatoes are cooking, steam green beans. Easy!
Wednesday: Spinach Lasagna. Trying a healthier version and hoping it will go over well with the family. Trying it with brown rice lasagna noodles and will stack boiled noodles with homemade sauce fresh spinach and cheese mixture. For the cheese mixture, use part-skim ricotta, Parmesan and mozzarella cheese, and 1 beaten egg. Follow directions on noodle box and layer sauce, noodles, cheese and spinach in a baking dish. Finish the top of with some sauce and grated mozzarella cheese. Bake at 350 for 50 minutes to an hour or until cheese is bubbly and center is hot. Serve with a mixed green salad.
Thursday: Grilled chicken, Broccoli and Rice. I will grill chicken ahead of time so when we come home from our practices and work just the broccoli and rice need to be prepared. The kids have all adjusted to the switch to brown rice. Steam broccoli and sprinkle with some lemon pepper and toss with olive oil.
Friday: Individual Pita Pizzas. I saw this in the April issue of Real Simple. The recipe they show is for a hummus, tomato and Feta pita pizza with arugula salad. I am making this for me and will let the kids design their pre-heated pita with sauce, cheese and toppings of their choice. All will be happy!
Saturday: Roasted Chicken, Carrots, and Shallots. New recipe from Real Simple April issue. Serves 4. Toss 8 bone-in, skin on chicken thighs, 1 1/2 lb. chopped carrots, and 6 quartered shallots with 1 T olive oil. Season with salt and pepper. Roast on a rimmed baking sheet on the top rack of a 450 degree oven until chicken is cooked through, 25-30 minutes. Combine 1/4 c. chopped chives and 2 T each olive oil and white wine vinegar. Season with salt. Serve over the chicken and vegetables.
Sunday: Arctic Char with Couscous and Citrus Salad. Another from Real Simple! Serves 4. Coop 1 cup couscous according to package directions. Combine 4 clementines or 2 small oranges, peeled and sliced into rounds, 2 T shite wine vinegar, 3 T olive oil and 1/4 t each salt and pepper in a medium bowl. Add 1 head endive, leaves separated, 1/4 c. chopped roasted almonds, and 2 T chopped fresh chives. Toss to combine. Heat the remaining olive oil (a few tablespoons) in a large nonstick skillet over medium-high heat. Season 4 (6 ounce) pieces of boneless, skinless arctic char or salmon with 1/2 t. salt and 1/4 t pepper. Cook until opaque throughout, 3-4 minutes per side. Serve the couscous topped with the citrus salad and fish, drizzled with any remaining dressing. We all love fish so I am hoping this will be a crowd pleaser! Not all may eat the endive salad. The rule here is to give it a taste, so I will have some fresh cut veggies on the side just in case!
Hope this week is a sunny, warm one for us all! I also hope some of these dinners help spark some ideas for you to use for yourself or for your families. Enjoy...
Donna
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