Meal Plan: August 1-7

Matt got back from his mission trip in Mexico on August 1, so I wanted to make sure he has great meals this week! Plus I went back to work on Monday so I did my meal planning a little early!

Friday: Chicken Parmesan (Matt’s favorite)
20140802-185756-68276573.jpgPound the chicken thin, dredge in flour, then egg, then season bread crumbs. Place the breaded chicken on waxed paper and place in the fridge for 10 minutes (if you skip this step, your breading will be more likely to fall off when you cook the chicken. Then saute/lightly pan fry the chicken in olive oil until golden brown on both sides. Top with mozzarella and then hot tomato sauce. I used my tomato sauce.
I served it with zucchini that I cut into spears, topped with olive oil, basalmic vinegar, and garlic powder and baked at 350 degrees until soft.

Saturday: Pineapple Grilled Mahi Mahi
20140803-193717-70637978.jpgThis was so fun to make! I chose to use Mahi Mahi, but next time I think I’ll try salmon or chicken.
Soaked some twine in water while you prepare the pineapple. Cut the the pineapple so the ends are the same size as your piece of whatever you are grilling. I brushed the fish with a little teriyaki sauce, then sandwich the fish in the pineapple and tie up with twine. This has to grill for a long time, but don’t worry about the fish drying out, the juice from the pineapple keeps is nice and moist! I served this with some rice and fresh pineapple.

For dessert I surprised Matt by making one of his favorite treats…CHURROS! If I had know how easy it was to make churros I would have made them a long time ago! I don’t have a piping bag, so I just used a ziploc bag and cut a hole in the corner!
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Sunday: Corn-off-the-Cobb Chicken Tacos
20140803-195417-71657391.jpgThese tacos were so much better than I expected!!
I cooked the chicken ahead of time (while the baby was napping, since I didn’t know how much time I would have later!). I put olive oil in a pan, browned one side of the chicken, then flip the chicken and pour about a cup of chicken broth in the pan, cover and simmered about 10 minutes or until the chicken was cooked. Once it had cooled a little I shredded for later.
For the corn (a fresh gift from my aunt), I wrapped them in a damp paper towel, husks and all, and microwaved for 4 minutes, flipping half way through.
We had these on warn corn tortillas topped with fresh pico de gallo and guacamole. SO GOOD!

Monday: Crock Pot Honey Garlic Chicken with Protein Garlic Mashed Potatoes with sauteed onions, kale, and green beans
20140805-074248-27768353.jpgToday was my first day back at work so we decided to have a crock pot meal (when I was pregnant I prepared a few crock pot meals and froze them). Unfortunately, with my pregnancy brain I didn’t save the recipe, but I believe it was some combination of honey, minced garlic, soy sauce, ketchup, and oregano. I do apologize!
The mashed potatoes were left over from another meal, so I decided to spruce them up by sauteing diced onions, cut green beans (I used frozen), and kale, then adding the mashed potatoes and sautéing until the potatoes were hot and starting to brown.

Tuesday: The plan was to make sweet potato zucchini fritters but my poor hubby got sick so we had matzo ball soup from a local diner instead

Wednesday: Broccoli Apple Salad
20140806-193651-70611240.jpgI pretty much followed this recipe except I used sliced almonds instead of walnuts and added avocado. I also blanched the broccoli for about 30 seconds in hot water just to take a little of the bite off.
The dressing called for sour cream, so I used the vegan sour cream that I’ve written about a couple times.

Thursday: Dragon Bowl
IMG_1920.PNGI saw this recipe on The Chew. It sounds a little strange…but it’s so good! Matt even said it was in the top 10 dishes I’ve ever made! Sautéed kale and rice, roasted sweet potatoes, fried chickpeas, avocado, fried egg…each component is delicious on it’s own, and even better together!

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!)
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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!
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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!
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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)

Lemon Risotto with Summer Vegetables

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This was a very delicious recipe I found.  Unlike the others, this one wasn’t modified much.  You can find the original recipe here.  Here’s the recipe, along with our adjustments (this one takes about an hour, and it’s pretty much all active cooking time).  Enjoy!

Here are the ingredients:

  • 8 ounces asparagus (about 10 stalks), trimmed and cut into 1-inch pieces
  • 8 ounces sugar snap peas (about a healthy handful), trimmed and cut in half
  • 5 teaspoons extra-virgin olive oil (to be used at different times)
  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices
  • 1 medium yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
  • 1 small bell pepper, diced or sliced, any color (we used green)
  • 4 3/4 cups vegetable broth (or chicken broth if you prefer)
  • 1/2 cup finely chopped shallots
  • 1 cup uncooked Basmati rice
  • 1/4 cup dry white wine (if you live in SoCal, check out Wiens for some great wines- we used their White Crowded for this)
  • 2 cloves minced garlic
  • 1/2 cup (2 ounces) grated fresh pecorino Romano or Parmesan cheese
  • 1/4 cup chopped fresh chives
  • 1 tablespoon lemon zest
  • Juice of 1/2 lemon
  • 1 tablespoon unsalted butter
  • Salt-free seasoning

Directions:

  1. Fill a large sauce pan about 3/4 full with water and bring to a boil. Put asparagus and peas in water and cook for 3-4 minutes.  Drain and rinse with cool water.
  2. Add 2 teaspoons olive oil to a large skillet and heat over medium-high heat.  Add zucchini, squash and bell pepper and saute for about 7 minutes, or until browned and tender.  Season vegetables with no-salt seasoning while cooking.
  3. Add vegetable broth to a medium sauce pan and warm over medium heat (but don’t bring it to a boil).  Keep it warm.
  4. Heat remaining olive oil in a Dutch oven over medium-high heat. Add shallots, and cook for 3-4 minutes, until they get tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth for the end. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (20-25 minutes total).  About halfway through cooking rice, add the 2 cloves of minced garlic.  Stir in asparagus, peas, zucchini, squash and bell pepper ; cook 1 minute more or until thoroughly heated. Remove from heat; stir in remaining 1/4 cup of broth, lemon zest, lemon juice, butter, chives and grated cheese.
  5. Eat.  Enjoy.