Meal Planning 5/4-5/10

This is a pretty typical week for us. Last week without planning, we had a few meatless meals. I am going to try and incorporate that more often.

Sunday - Chicken Kabobs, orzo salad, and grilled asparagus

Monday - Broccoli with Rigatoni and homemade rolls or bread

Tuesday - Grilled Salmon, roasted potatoes and veggie

Wednesday - Grilled pork chops, rice and veggie

Thursday - Tacos

Friday - homemade pizza (?)

Saturday - out to dinner!

Meal Planning 4/26/14-5/2/14

Last week R was out of town, so while I did do a meal plan, I forgot to post. But this week we are back on track.

Sunday - Tomato Mascarpone Pasta - a favorite of mine and R's. We are going to add some Italian Sausage to give it a bit more flavor. We'll also have homemade french bread and salad.

Monday - Chicken Stir-Fry with Rice

Tuesday - Baked Salmon, Veggie and Rice (I'm going out to dinner with friends this night - just for R and the kids)

Wednesday - Black Bean Burritos - a family favorite!

Thursday - Leftovers - Eddie has a spring concert this night - we need something quick!

Friday - Homemade Thin Crust Pizza

Meal Planning 4/13-4/17

This week's theme - everyone pick a dinner

Sunday (Eddie's Pick) - Whole Wheat Buttermilk Blueberry Pancakes and Ham

Monday (Edith's Pick) - Stovetop Mac and Cheese with Bacon and Broccoli

Tuesday (Reid's Pick) - Bean Burritos and Guac

Wednesday (Summer's Pick) - Burgers on Grill, Mexican Bean Salad and chips

Thursday - In the car (McDonald's or something)

Friday/Saturday - at Mom's

Meal Planning 4/6-4/12

Sunday - Fish, veggie and rice

Monday - homemade pizza, salad

Tuesday - Chicken and cheese Quesadillas with tortilla chips

Wednesday - Hoisin Chicken with Noodles and Green Beans 

Thursday - Chicken Caesar Wraps

Friday - pepperoni macaroni and bread

Saturday - Pizza for kids

Vegetarian Linguine

This is a great recipe for the summer time.  I have actually had this recipe for years, but haven't made it until just a few weeks ago.  You could definitely add other veggies and if you wanted some meat, you could add chicken.  We liked it minus the meat though.  It reheats really nicely too!

Vegetarian Linguine

6 oz. uncooked linguine

2 medium zucchini, thinly sliced

½ lb. fresh mushrooms, sliced

2 green onions, chopped

1 garlic clove, minced

2 Tbsp butter

1 Tbsp olive or canola oil

1 large tomato, chopped

2 teaspoons minced fresh basil

½ teaspoon salt

¼ teaspoon pepper

4 oz provolone cheese, shredded

3 Tbsp shredded parmesan cheese

Cook linguine according to package. Meanwhile in a large skillet, sauté zucchini, mushrooms, onions, and garlic in butter and oil for 3-5 minutes.  Add the tomato, basil, salt, and pepper; cover and simmer for 3 minutes.  Drain linguine; add to vegetable mixture.  Sprinkle with cheeses and toss to coat.

I actually just put the cheese on the table and let each person top their own.  I think it's better to keep the cheese separate for when you reheat too!

Mexican Rice

I have been wanting a recipe for rice to make for when we eat tacos or enchiladas or really anything Mexican.  I found this recipe on Annie's Eats website (the one where Lisa discovered royal icing).  This is a great dish.  It makes a lot, but tastes like something from a restaurant.  I made it this weekend to go with the Chicken Enchiladas on her website.  Both recipe are a bit time consuming, but totally worth it.  I made the rice first which worked out nicely.  We are planning on having the leftovers tomorrow night with some stead.

Mexican Rice
Ingredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).  

Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.

Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro (if desired) and serve with lime wedges. 
Source: adapted from Dinner and Dessert, originally from Cook’s Illustrated, September 2004

Minted Chickpeas and Carrots

I am forever on a quest for side dishes/veggies to serve for dinner. While making my new and improved menu board, I revisited some of my WW cookbooks for ideas. I came across this little gem, and boy am I ever glad I made it! It was SO yummy! Don't let the list of ingredients put you off. It's pretty easy to prepare and can really easily be doubled or tripled. AND it's a no cook dish!

Source: Weight Watchers Ultimate Core & Flex Cookbook

Ingredients

• 1 (15 1/2-ounce) can chickpeas, rinsed and drained
• 3 carrots, shredded
• 1/2 cup slice radishes (I used about 4-5 medium sized radishes)
• 1/4 cup diced red onion
• 1/4 cup chopped fresh mint
• 1 Tbsp fresh lemon juice
• 2 tsp extra-virgin olive oil
• 1 small garlic clove, crushed thru a press
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper

Directions

• Combine the chickpeas, carrots, radishes, onion, and mint in a large bowl.
• Combine the lemon juice, oil, garli, cumin, salt, and pepper in a small bowl; toss with the chickpea mixture. 

Yield: 4 servings.


NOTES:

• The book suggests purchasing a package of shredded carrots, but I found using the shred plate on my food processor works just as well. 
• Next time I'll also be using the food processor to chop the onion and mint (separately) which will also add to the time savings esp since the food processor doesn't need to be washed in between uses.