December 2nd - December 8th ~ Weekly Menu

Sunday, December 2nd: Garlic and Lime Shrimp and Beans {pnp link}
Monday, December 3rd:  Pasta with Butternut Squash, Spicy Sausage, & Baby Spinach {external link}
Tuesday, December 4th:  Black Bean, Corn, and Spinach Enchiladas {external link} 
Wednesday, December 5th:  Oven Roasted Tomatoes and Chicken {pnp link}
Thursday, December 6th:  Meatloaf {pnp link}
Friday, December 7th: Goat Cheese, Onions, and Mushroom Quesadilla {pnp link}
Saturday, December 8th:  Grilled Vegetable Wraps {pnp link}

Garlic and Lime Shrimp and Beans

3/4 pound of shrimp 

juice from 1 lime

olive oil, salt, and pepper

1 teaspoon paprika 

6 garlic cloves, crushed

1 pint of cherry tomatoes

1 tablespoon tomato paste

1/4 teaspoon crushed red pepper flakes

1 can of cannelloni beans, drained and rinsed

1 cup chicken stock, low sodium

Mix 1/3 of the garlic, 1 tablespoon of olive oil, lime juice, paprika, and shrimp in a bowl.  Cover and put in the refrigerator to marinate for 1 hour.  While your shrimp are marinating, prepare the rest of the ingredients.  

When the shrimp are done marinating, broil them for a few minutes until they are cooked through.  Remove from oven and put aside.  Cook the remaining garlic in olive oil until fragrant (a couple of minutes).  Add the tomatoes and simmer until they pop.  (You may help this along by crushing them with the back of a wooden spoon.)  Add tomato paste, crushed red pepper, and chicken stock and bring almost to a boil.  Reduce to a simmer, add the beans, and cook until thickened.   Prepare rice.  Plate rice, pour sauce over the rice, and put shrimp on top.

Enjoy!

Oven Roasted Tomatoes and Chicken

1 large can of peeled whole tomatoes, halved

olive oil, salt, and pepper

6 garlic cloves, crushed

2 skinless boneless chicken breasts

1/4 cup all-purpose flour

1/4 teaspoon dried thyme 

1/4 teaspoon dried basil

1 cup dry white wine

1 tablespoon of tomato paste

3/4 cup chicken stock, low sodium

1 cup kalamata olives, sliced lengthwise

4 basil leaves, chopped into small strips

Preheat your oven to 375 degrees.  Put the tomatoes (halved) on a baking sheet and drizzle with olive oil.  Sprinkle salt and pepper over them, flop about 2/3 of your garlic on top, and then shake the pan to mix it all up.  Roast, turning once or twice, for about 30 minutes until their color has deepened.  When there is about 10 minutes left to your tomatoes, prep the chicken breasts.  Pat the chicken dry.  Sprinkle with a mixture of the flour, salt, pepper, thyme and dried basil.  Cook the chicken in a saute pan for about 3-4 minutes per side, until browned and cooked through.  Remove from pan and put on your plates.  Cook the remaining garlic until fragrant and then add the wine and tomato paste.  Bring to a boil.  Lower heat and add the chicken stock, finished roasted tomatoes, and olives.  Keep at a simmer until the sauce has thickened slightly.  Pour over chicken and sprinkle with basil.  Serve with egg noodles and steamed spinach.

Enjoy!

November 25th - December 1st ~ Weekly Menu

Sunday, November 25th: Roast Loin of Pork {external link} with leftover Spices Cranberry and Dried Fruit Chutney {external link}
Monday, November 26th: Seared Scallops with Sauteed Savoy Cabbage {external link}
Tuesday, November 27th: Pasta with Sugar Snap Peas, Asparagus, and Parmesan {external link} 
Wednesday, November 28th: Minestrone Soup {pnp link}
Thursday, November 29th: Beef Stew {pnp link}
Friday, November 30th: Pork, White Bean, and Kale Soup {external link} with homemade bread {pnp link}

November 11 - November 17th ~ Weekly Menu

Sunday, November 11th: Orzo with Roasted Vegetables {external link}
Monday, November 12th: Chicken Gabriella {external link}
Tuesday, November 13th: Salmon with Sweet Potatoes and Oven Roasted Cauliflower {external link}
Wednesday, November 14th: White Bean, Pancetta, and Tomato Pasta {pnp link}
Thursday, November 15th: Grilled Breaded Pork Chops {external link}
Friday, November 16th: Make Your Own Pizza Night featuring Frank Pepe's White Clam Pizza {external link}
Saturday, November 17th: Chicken and Mushroom Marsala {external link}

November 4th - November 10th ~ Weekly Menu

This is another busy week for us with meetings and such, so this is a limited menu.  Also, I am going to try to prep all of the meals on Sunday as I am testing out the "freezer cooking" method.

Sunday, November 4th: Meatloaf with Baked Sweet Potatoes {pnp link}
Monday, November 5th: Pineapple Chicken served over rice {pnp link}
Tuesday, November 6th, ELECTION DAY!: Butternut Squash Ravioli {external link}
Wednesday, November 7th: I have class so husband will fend for himself :)
Thursday, November 8th: Dinner out
Friday, November 9th: Minestrone Soup {make ahead- pnp link and regular- pnp link}
Saturday, November 10th: Seared Scallops with Napa Cabbage and Leeks {pnp link}

Now and Later Freezer Meal Recipes

Do a little more work now, so that you can have a pretty easy meal later.  You could prep these dishes on a Sunday.  You could also prep them with a friend and split the "booty" so that you both benefit from some easy "later" meals.  (I typed out a "prep" sheet for myself to use time as efficiently as possible.  It is at the bottom of this post.  Feel free to use- I am also making muffins on this day too :) )

Notes:

1. Each of these recipes is a double recipe.  They will be divided into two freezer bags and each freezer bag will be one meal for a family of two.  If you have a larger family, keep the recipes as one meal and do not separate into two freezer bags as the instructions describe.
2. Write the “later” instructions on the plastic bags before you fill them so that you have instructions on how to prepare them.

Pineapple Chicken

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon ground nutmeg

1 can crushed pineapple, unsweetened and juices retained

1/2 tablespoon soy sauce

2 tablespoons brown sugar

2 red peppers, sliced into strips

4 chicken breasts

Now

Put all ingredients (except for pepper and chicken) in a large bowl.  Mix well.  Divide this marinate between two plastic freezer bags and add two chicken breasts and half the peppers to each.  Tightly seal.  Place on counter and gently knead the chicken so that it marinates thoroughly.  Put in the refrigerator for 30 minutes.  Then, freeze on a cookie sheet in the freezer.  Once frozen, you can place upright in freezer to save room.

Later

Take out freezer bag in the morning to let it thaw in the refrigerator all day.  At dinner-time, preheat oven (350 degrees) and prepare brown rice.  Brown chicken in a pan (optional) and then place in a baking dish.  Put in the preheated oven and bake for about 40 minutes.  Serve over rice.

Beef Stew

1 pound of beef stew meat 

1 large onion, chopped into chunks

20 baby carrots, cut in half

2 potatoes, skinned and cut into chunks

4 celery stalks, cut into 1/2 inch chunks

1 pint of mushrooms, cut into halves

3 teaspoons of Worcestershire Sauce

4 cups of beef broth

1 tablespoons of tomato paste 

2 tablespoons of flour

1/2 teaspoons of pepper

2 bay leaves

1 spring of fresh thyme

3 cloves of garlic, crushed

1 bottle of red wine (1/2 for each batch)

Now

Brown all sides of the meat in a dutch oven coated with a bit of olive oil.  Remove from dutch oven and let cool completely.  Pour rest of ingredients in a large bowl and mix everything well.  Divide these ingredients into two plastic freezer bags, add cooled meat, and tightly seal. Freeze flat on a cookie sheet.  Once frozen, you can place upright in freezer to save room.

Later

Take out freezer bag in the morning to let it thaw in the refrigerator all day.  Pour thawed contents of bag in a dutch oven, add 1/2 bottle of red wine, stir well, and bring to a boil.  Lower to a simmer and cook until thickened, meat is cooked through, and vegetables are tender.  (As an alternative, you can also place the dutch oven in a 350 degree oven for about an hour, again until thickened, meat is cooked through, and vegetables are tender.)  Before serving, remove thyme stalk and bay leaves.  

Meatloaf

1 tablespoon olive oil

2 stalks of celery, finely chopped

1 red pepper, finely chopped

1 medium-sized onion, finely chopped

2 cloves of garlic, crushed

1 and 1/2 pounds of lean ground beef

1 cup of homemade bread crumbs

3/4 cup of milk

1 tablespoon of Worcestershire sauce

2 large egg whites

1/4 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 tablespoon of Dijon mustard

Now

Put all ingredients in a large bowl.  Mix well.  Divide into two and shape into loaves.  (You can estimate the size by having your meatloaf/bread pan out on the counter.)  Place each loaf in a plastic freezer bag and tightly seal. Freeze.

Later

Take out freezer bag in the morning to let it thaw in the refrigerator all day.  At dinner-time, preheat oven (350 degrees).  Put the thawed loaf into your oiled meatloaf/bread pan and bake for one hour.  Let cool for 10 minutes before serving.

Minestrone Soup 

1/2 red onion, chopped finely 

1 small zucchini, chopped

10 baby carrots, chopped 

1 sticks celery, chopped

1 small leek, washed and chopped into half moons (white part only)

1 clove garlic, minced 

1/2 teaspoon of dried oregano

1 bay leaf 

1 can of diced tomatoes, no salt added

2 cups low-sodium chicken broth

1 tablespoon of tomato paste

2 basil leaves, chopped

1 can chickpeas (garbanzo beans), drained and rinsed 

1 cup ditalini pasta (1/2 for each batch)

2 cups of baby spinach, chopped (1 cup for each batch)

salt and pepper to taste

grated Parmesan cheese

Now

Put the first 13 ingredients in a large bowl and mix well.  Divide these ingredients into two plastic freezer bags and tightly seal. Freeze flat on a cookie sheet.  Once frozen, you can place upright in freezer to save room.

Later

Take out freezer bag in the morning to let it thaw in the refrigerator all day.  Pour thawed contents of bag in a dutch oven and bring to a boil.  Reduce to a simmer and cook for 20 minutes or until vegetables and beans are tender.  After 20 minutes, add in the 1/2 cup of pasta and the cup of chopped spinach.  Continue to cook until the pasta is tender.  Sprinkle with parmesan cheese and serve the warm bread.

Prep

1. Put baking sheet in freezer and take out 7 freezer bags.  (Label bags with instructions.)

2. Take out all spices and measuring spoons.

3. Measure out flour, brown sugar, and bread crumbs.

4. Take out tomatoes and beans.  Rinse beans.

5. Prep all vegetables:

• 3 red peppers: cut one into strips and dice the other two (2 white bowls)
• 2 onions: chop one into chunks and finely chop the other two (2 white bowls)
• 7 stalks of celery: chop into 1/2 inch chunks (1 white bowl)
• 1 zucchini: chop (1 white bowl)
• 1 bag of baby carrots: cut into halves (1 white bowl)
• 2 potatoes: skin and cut into chunks (1 white bowl)
• 6 cloves of garlic: crush (1 small orange bowl)
• 1 pint of mushrooms: halve (1 white bowl)
• 1 leek: half moons (1 white bowl)

6. Brown the stew meat and let cool.

7. Take out tomato paste, worcestershire sauce, soy sauce, and dijon mustard.

8. Take out milk and beat eggs.

9. Meatloaf: Mix all ingredients in large metal bowl and shape two loaves.  Put in bags and freeze.  Wash metal bowl.

10. Stew: Mix all ingredients in large metal bowl (adding cooled meat).  Put in two bags and freeze on cookie sheet.  Wash metal bowl.

11. Soup: Mix all ingredients in large metal bowl.  Put in two bags and freeze on cookie sheet.  Wash metal bowl.

12. Chicken: Mix all ingredients in large metal bowl.  (Save half of the pineapple for muffins.)

13. Clean up.

14. Prep muffins and put in oven.

15. Remove cookie sheet from freezer and put all bags upright.

Seared Scallops served with Napa Cabbage and Leeks

Ingredients

1 pound of sea scallops

juice of 1 lemon

salt and peper

olive oil

2 slices of pancetta, cut into small strips 

1 full napa cabbage, rinsed and sliced into 1/2 inch strips

2 medium leeks, rinsed and sliced into half moons (omit dark green part)

1/2 cup of chicken stock

Pepper

Instructions

Brown the pancetta in a non-stick pan.  Remove and let drain on paper towels.  Pour off most of pancetta grease.  Lower heat to medium and add leeks.  Cook until softened.  Add chicken stock and cabbage.  

Pat sea scallops dry and season with salt and pepper.  Coat a pan with olive oil and heat over medium-high heat.  Pour in the lemon juice and add the scallops to the pan.  Sear the scallops, turning once (just a few minutes on each side).  Remove and place on a plate. 

Once the cabbage is wilted and most of the chicken stock is cooked off, pour into a serving dish and top with the scallops.  Add fresh ground pepper to the top.

Enjoy!