Meal Plan: August 9-14

My first week back to work went well, the schedule is pretty ideal for being able to see my baby lots! And how could I not want to see this face as much as possible?? I mean, look at her!
IMG_1623.JPGOk, now to the food!

Saturday: Homemade Ahi Sushi
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IMG_1942.JPGA family from church (thanks Tammy!!) gave us fresh caught Ahi, so what better way to enjoy such a treat than in it’s original state!
We used soy paper, spread sushi rice on the paper, then laid cucumber, artificial crab meat mixed with a little mayo and sriracha, avocado, and green onion. Then we carefully and tightly rolled up the sushi and topped with the fresh ahi.
For dipping sauce we made unagi sauce (equal parts soy sauce, mirin, and sugar that is reduced down). It was SO GOOD!!

Sunday: Ahi Sushi…again
It was so good the first time around, so we had it again!! 🙂
This time we had it with yummy egg drop soup
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Monday: Sweet Potato Zucchini Fritters
So I didn’t exactly follow the recipe…at all…I more used this recipe as an idea, so here is my version!

Grate the following into a bowl:
1 zucchini
1 sweet potato
1 onion
Add to the bowl and mix well:
2 eggs
4 tablespoons of flour
a little salt, pepper, chili powder, garlic powder, and paprika
Heat vegetable oil in a pan. Place a spoonful of the mixture into the oil, saute until brown, flip and repeat. Place the cooked fritter on a paper towel to absorb excess oil.
In the mean time, place a cooling rack on a baking sheet and preheat the oven to 400 degrees. Place the cooked fritters on the cooling rack and place in the oven, bake about 10 minutes.
I topped the fritters with an aoli made from mayo, garlic powder, ground coriander, dry mustard, Worcestershire sauce, and lemon juice.

Tuesday: Tex Mex Orzo
IMG_1982.PNGThis one pot meal was super easy and delicious! I added some chopped avocado when I served it!

Wednesday: 5 Ingredient White Chicken Chili
IMG_2022.PNGI made a half batch of this and it was enough for dinner for both of us plus leftovers for lunch. In true VanGent fashion, I put my own twist on it by adding a can of diced tomatoes and a bunch of kale…delicious!
I served it with this homemade focaccia bread. IMG_1999.JPGSince I can’t eat dairy, I topped the bread with sea salt (I only put half the salt in the bread), rosemary, and thinly sliced onions.

Thursday: Grilled Veggie Sandwichthi

IMG_2023.PNGThis is always a hit in our house. So easy and delicious! This time we made it on the focaccia I made last night (see recipe above).

Stay tuned for next week’s meal plan!

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!