Meal Plan 3/30/14

Our cupboards were getting quite empty, so we had an epic family trip to the grocery store. I had no real plan when we went. This happens occasionally; I feel inspired by what is on sale, what the husband and girls request, or just looks good. Here is what is on the meal plan for this week.

Sun- Sloppy Joes and Mac and Cheese
Mon- Pork Chops and couscous and veggie
https://funfoodiefamily.com/2013/12/03/breaded-pan-fried-pork-2/
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Tuesday- Steak and a little blue cheese butter, pesto pasta, roasted asparagus(for me) another veggie for the others
Wed- Chicken and creamy mushrooms

Th- Grandparents night
Friday- Chicken Friand- using up the leftovers from Wed. night
https://funfoodiefamily.com/2013/07/16/chicken-friand/
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Throwback Thursday- 3/27/14 French Food At Home

Who needs a fancy overpriced French restaurant (well, I would like to go to one in France one day) when you can make an amazing date night at home…

MAHI MEUNIRE
https://funfoodiefamily.com/2013/11/09/mahi-meunire-lemon-butter-mahi-mahi-and-au-gratin-potatoes/

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MUSSELS WITH WHITE WINE AND LEMON AIOLI
https://funfoodiefamily.com/2014/03/10/mussels-with-white-wine-and-lemon-aioli/

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Herb Butter Baked Chicken, Herb Skillet Potatoes, and Wine Braised Mushrooms

So happy the weekend is almost near! This has been a crazy week! Yesterday, I stayed home with a sick kiddo, so I had time to make a pretty nice dinner for the family. I bought some chicken breasts that were on sale last weekend, and I have been trying to think of a new way to make them. I feel like sometimes I get in a rut with chicken, so I started researching some ideas on Pinterest, cooking blogs, magazines, and cookbooks. Then I was watching The Chew and I saw a recipe where they made herb butter and rubbed it under the skin of the chicken. Well, I had skinless chicken breasts, but I decided to rub the chicken breast with the herb butter, add a little white wine and olive oil to the pan and bake it in the oven. Then I found about half a bag of small yellow potatoes, so decided to cook those in my cast iron skillet with the rest of the herb butter. I needed another veggie, so I sliced up some onions and mushrooms and braised them in a bit of red wine and worcestershire sauce. There were no more potatoes or mushrooms leftover, but we do have a couple pieces of chicken leftover. I bet they will be great in a pita with some veggies. Yum!

Herb and Lemon Compound Butter
a bunch of fresh herbs- sage, rosemary, thyme, etc. – You can use one of a combo- I used basil and rosemary
2 sticks of room temperature butter
1-2 lemons- juiced and zested
1 large or 2 small cloves of garlic
Put in your food processor to combine

Herb Butter Baked Chicken-
salt and pepper both sides of the chicken breasts
Rub both side of the chicken with the butter. Put in an oiled pan and pour a little bit of white wine in the bottom of the pan. Cook at 350 for about 45 minutes

Herb Skillet Potatoes
half some small yellow or red potatoes
Heat a skillet and put in a couple of tablespoons of the compound butter
put the potatoes in cut side down
cook until crispy on one side then flip occasionally
add salt and pepper to taste
add any extra herbs you may have- I added rosemary
you could also add chopped onions or garlic if you wish

Wine Braised Mushrooms
slice a container of mushrooms and 1 onion (next time I would double the recipe)
put in a hot skillet with 1 tablespoon of oil and one tablespoon of butter
Cook down for about 5 minutes on med heat
turn the heat down to med-low or low
add 1 tablespoon of worcestershire sauce and 1 glass of red wine
Cook at least 30-45 minutes- The longer the better =)

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Vegetarian Lasagna

So my Sunday cooking continues with making a pan of veggie lasagna for some lunches this week. I am going to share it with one of my vegetarian friends at school. This is a pretty versatile recipe. You could substitute any veggies you like in this. I made an easy mushroom marinara sauce, but you could easily use an delicious jarred sauce. I also used no boil lasagna noodles, but you could used dried ones. This is a simple healthy meal that you can feel good about eating!

Vegetarian Lasagna

Ingredients

1 chopped onion
3 cloves garlic, smashed and chopped
2 tablespoons of tomato paste
1 container of mushrooms, sliced
1 eggplant, sliced
1 zucchini, sliced
2 cups of red wine
1 can of tomato sauce
1 can of crushed or diced tomatoes
fresh or dried herbs- rosemary, basil, marjoram, thyme, oregano
salt, pepper, and crushed red pepper (adds a nice spice) to taste
3 handfuls of spinach
1 small container of ricotta
Mozzarella- sliced or shredded
1 container of no boil lasagna noodles (I didn’t use all of them)

Directions

Preheat oven to 350

In a large pan, sweat your onions and garlic in a couple of tablespoons of olive oil for about 8 minutes on med. heat. Add 2 tablespoons of tomato paste. Cook together for about 3-5 minutes. Add all your sliced veggies. Add your herbs. Cook between 30 minutes- an hour. Add the spinach at the end. Take off the heat and cool for a bit. If you are in a time crunch, you can use your favorite jarred pasta sauce.

Take a well oiled corningware type of pan. Put a little sauce on the bottom and a layer of veggies. Layer some ricotta and mozzarella then a layer of pasta. Continue laying until you have the last layer of cheese on the top- about 3 layers or so.

Cover with aluminum foil. Cook for 45 minutes. Take off the foil and turn the oven to broil. Cook until cheese is browned.

Can’t wait to eat this for my lunch next week!
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Weekly Meal Plan 3/22/14

Hey guys! So happy spring is here! Out with the cold and in with the warm! Looking forward to seeing the changes more in the kitchen, too! Lots of yummy veggies coming in to season, and the farmers’ markets are just around the corner! Squeee!

I have been thinking of a way to try to expand my blog just a bit. I am thinking of adding more posts for breakfasts, snacks, and lunches (weekdays, not just weekends). I mostly try to eat at home and bring my lunch to school. For now, I will continue to post dinner meal plans, but I will add in breakfasts and lunches on the blog when I discover something I think you guys may like.

Sat- Chicken and veggie kabobs, pita, and pesto
https://funfoodiefamily.com/2014/03/21/kale-and-basil-pesto/

Sun- Pot Roast and Veggies

Monday- Beef Stroganoff https://funfoodiefamily.com/2013/08/20/crockpot-beef-stroganoff-2/

Tuesday- Pork Scallopini-

Wednesday- Oven Roasted Chicken, veggies, pan roasted potatoes
https://funfoodiefamily.com/2013/07/01/white-wine-roasted-chicken/

Th- Daddy is with the girls while I go to class… Jimmy Johns???
Fri- Clean out the fridge night

What is on your meal plan? Happy cooking and eating!

Kale and Basil Pesto

So last night I was getting a snack from the fridge when I saw half a container of kale and a bunch of leftover basil. I also spied 1/2 a container of parmesan cheese. I decided to make a version of pesto. Real pesto has just basil, garlic, pine nuts, olive oil, and parmesan cheese. The only ingredient I didn’t have was the pine nuts. All I did was add 3 heads of garlic, the kale, basil, and olive oil and a bit of salt to the food processor. I enjoyed it with some leftover steak, and then on some pita chips. You could add with other meats, fish, pasta, seafood, eggs; the possibilities are endless! Delicious!

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Here is another variation on pesto that I made awhile back…
https://funfoodiefamily.com/2014/01/20/four-course-meal-crab-cakes-vegetable-gratin-poached-salmon-with-pesto-and-chocolate/