Meal Plan: July 20-25

Alright, so the plan from here on out (or for now, at least, until we have time to start experimenting again), is to post our weekly meal plan with links to the recipes we are using! I apologize for the lack of pictures this week…I had every intention of taking daily pictures, but a crying baby, my hunger, and my lack of patience kept interfering!

Sunday: Zucchini with Garlic Lemon Vinaigrette
We added grilled chicken to make it our main dish, otherwise it would be great as a side dish!

Monday: Quinoa Black Bean Tacos
These tacos were incredible! I baked shells using Mission Artisan Whole Wheat tortillas (our favorite), and topped them with avocado and vegan sour cream.
With the leftovers I made baked flautas one day (place avocado and filling on a tortilla, roll is tightly, place on a baking sheet and spray with cooking spray. Bake until crispy), and had enough leftover after that to make quesadillas another day! (And there is still more in the fridge!)
20140726-151111-54671803.jpg

Tuesday: Vegan Crispy Potato Pizza
This was so much fun to make! From the homemade baked potato chips to the beer pizza crust, it was all delicious, and surprisingly we didn’t even miss the cheese! I added thin sliced onions under the chips for a little extra flavor, and next time would add more and maybe a little spinach!
20140726-210626-75986968.jpg

Wednesday: Spinach Barley Salad
I followed the recipe but used pearl barley instead of wild rice which I think was a great choice because it really absorbed the delicious dressing!
We went to the LA Galaxy vs. Manchester United soccer game and this was the perfect healthy tailgate food because I was able to make it ahead of time and stick it in the cooler!
Tip: the salad minus the spinach was even better leftover the next day!
20140726-151618-54978879.jpg

Thursday: Grilled Thai Chicken with Coconut Jasmine Rice
This chicken marinade was so good! Next time I would reserve some of the marinade and reduce it to make a sauce to drizzle over the chicken when I served it, because it was that good! It would also be a great marinade for veggies like zucchini!

Friday: BBQ Crock Pot Ribs, Grilled Corn on the Cob, and High Protein Garlic Mashed Potatoes
These ribs are always requested for special occasions, and are AMAZINGLY easy and delicious! (No picture because it was way too good to wait and eat…we are working on our patience!)

All the meals this week cost about $60 and made enough for both of us to have leftovers for lunch the next day! The biggest tip was waiting for the ribs to go on sale and then I had a Just For U coupon on top of that (from Vons)

Advertisements

Potato Pancake Parmesan

20130909-200620.jpg

Growing up, my family established a tradition of eating my dad’s potato pancakes for breakfast on Christmas morning every year. Now that Matt and I have been cooking so much, we are constantly striving to make everything better than the last time we had it, so this is that success! (Not attempt, because this dish is AMAZING!!!). This recipe is a combination of my dad’s recipe (from the Joy of Cooking), Giada, and our own!

What you need for the potato pancakes (makes about 20):
3 russet potatoes
1 onion
1 zucchini
4 eggs
1/2 cup grated Parmesan
1/2 cup fresh chopped basil
1 cup Italian seasoned panko

Using a grater attachment of a food processor or a cheese grater, grate the potatoes, zucchini, and onions in a large bowl. Using paper towels or a clean dish towel, soak up any liquid in the bottom of the bowl. Add remaining ingredients and combine well. The mixture should be a little runny.

20130909-201807.jpg
Heat vegetable oil in a large pan. Using a spoon or your hands, form the mixture into pancakes and place in the oil (wait until the oil is nice and hot). Cook until brown, flipping once the bottom is brown. Place the cooked potato pancakes on a paper towel to absorb extra oil.

20130909-202254.jpg

This is a good place to stop, these potato pancakes are amazing to eat as is. Or…keep reading and prepare to be blown away!

Preheat the oven to 350 degrees. Place the cooked potato pancakes on a piece of foil on a baking sheet. Place a slice of fresh mozzarella and bake until the cheese has melted.

20130909-203222.jpg
Top with hot tomato sauce, and ENJOY!! It’s an amazing vegetarian version of our favorite chicken Parmesan, but the potato pancakes are also delicious on their own!!