Thursday, November 04, 2010

Weekly Eatzzeria - Week 1

Ok, so I came across this idea on a website that I browse and thought it would be a good idea and might be helpful to some of you. I love cooking and have been making meal plans for a while and gathering recipes weekly and thought it might be good to share them all at once for those of you who may need the help to get your family some yummy meals all at home!

Let's face it we all need a little help in this world....as my friend Erin said when we were talking of our kiddos (she has three boys around the ages of my three girls)...."Dude, it takes a village!" And that it does!

I hope this will be helpful to you and if not :) sorry!

I shop, organize and plan on Monday's so those days are either, eat leftovers from the weekend or "wing it" meals...you know just find something at home and whip it up.

Some things are left blank...i use fill in things for those. Like cereal, muffins that I've made the day before, toster streudles, waffles...whatever i have on hand.


so here you go, meals for the whole week! Go to the grocery store and get ready to eat !



Here's the plan for the week....

Monday
B
L
D- Turkey Burgers, French Fries, Potato Salad and Fruit salad for dessert

Turkery Burgers
1lb. ground turkey breast
1/4 onion, shredded, on the large holes of hand grater or in a food processor
1/4 cup finely chopped green onion (scallion)
2 slices whole wheat bread, toasted and processed in a food processor for 1 minute to make crumbs
1/4 cup liquid eggs
2 cloves garlic, finely chopped
1/8 teaspoon ground mustard
Black pepper to taste
vegetable oil cooking spray
4 whole weat hamburger burns ( i used the potato bread kind)
1 tablespoon mustard
8 leaves romaine
8 thick slices of tomato
4 slices red onion
( i cheated and bought a ready sliced pack in the deli section, by the bagged salad, it had sliced onions, lettuce and tomato)

Thoroughly mix the turkey, onion, green onion, bread crumbs, egg, garlic, mustard and pepper to taste in a large bowl. Form the mixture into 4 patties. heat a large, heavy-bottomed skillet over medium heat. Lightly coat the pan with cooking spray and place the patties in the pan. Cook until the pink just disappears in the center, about 4 minutes on each side, or until a thermometer inserted in the center of the burger reads 160 degreesF. Slice the buns. I toasted ours. Spread each top with mustard. Place the lettuce, tomato, onion and burger on the bottom bun and cover with the top and serve.
*We used honey mustard instead of regular mustard and added some dill hamburger pickles as well.
French Fries were just a bag of the Ore-Ida shoestring fries...baked them and sprinkled w salt.
Potato Salad was a small premade one that I got free with a meal deal that the grocery store.
Fruit Salad
I used what I had on hand. Mix 1 can extra cherry pie filling, 1 can pineapple chunks, 1 can mandarin oranges, 1 package fronzen strawberries (thawed). Drain juice from all the cans first! Mix, chill and serve. I have made this adding coconut and pecans and mini marshmellows and also by trying different pie fillings. Also you can add a can of fruit cocktail! You can't go wrong, its good any way you make it!


Tuesday
B-Classic Banana Bread
L-Dripping Roast beef sandwiches
D-Turkey w Wild Rice Dressing


Classic Banana Bread
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
cooking spray

preheat oven to 350 degrees F.  lightly spoon flour into dry measuring cups; level with a knife. Combine flour,  baking soda, and salt, stirring with a whisk.  Place sugar and butter in a large bowl, and beat with a mixer at med. speed until blended. (about 1 min.) Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture, beat at low speed just until moist.  Spoon batter into a 8x4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 min. in a pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 14 servings.


Dripping Roast Beef Sandwich
1 can  (10 1/2 oz.) Cambells Condensed French Onion soup
1 tbsp.  reduced sodium Worcestershire sauce
3/4lb. thinly sliced deli roast beef
4 hoagie Rolls w sesame seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper strips

Heat oven to 400. Heat soup and worchestershire sauce in 2 qt. saucepan over med-high heat to a boil. Add beef and heat through, stirring occassionally. Divide beef mixture among rolls. Top beef mixture with cheese slices and place sandwiches onto baking sheet. Bake 3 min. or until sandwiches are toasted and cheese is melted. Top each sandwich w 1 tbsp. pepper rings.

Turkey-- Just bought a small frozen precooked turkey and warmed it up and sliced it.

Wild Rice Dressing- This is my uncle Rob's recipe and its YUM!
1 Cup chopped onion
1 cup chopped bell pepper
1 lb. owens sausage (the kind that is in a roll not the links)
1 box long grain & wild rice
1 Can  cream of mushroom soup
1 small jar sliced mushrooms (optional) **Bj isn't a fan so we left these off....I must also add...Bj whipped up this recipe singlehandedly and it was divine!*

Saute onion & pepper in small amt of butter; add sausage and cook until done. Crumble with fork as it cooks; drain. In separate pans cook rice as directed on package. Combine both rice with sausage mixture and add soup and mushrooms. Bake @350 degrees until bubbly hot.


Wednesday
B
L- Crepe Rolls & leftover fruit salad
D-Grilled Pork Tenderloin & Peaches

Crepe Rolls
Whisk together the balsamic ving. ingredients until blended. Toss Salad w. balsamic vinaigrette in large bowl, to taste. Stir together goat cheese, mayo & sundtried tomatoes. Spread each crepe w. small amount of cheese mixture; top w chicken and salad mixture. Roll loosely up.
            
 Balsamic Vinaigrette

3/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp. lemon juice
2 tsp. lemon peel, grated
2 cloves garlic, minced

Crepes

1 log (4oz. goat cheese, softened) I used the sundried tomato flavored one
3 Tbsp. mayonnaise
2 Tbsp. sun-dried tomatoes, drained and chopped
1 pkg. 5oz. Dole Spring mix salad blend
10 (8in.) prepared crepes
2 cups rotisserie chicken, shredded

Grilled Pork Tenderloin & Peaches
3 Tbsp canola oil
2 Tbsp fresh rosemary, finely chopped
1/2 tsp coarse black pepper
1 1/2 lbs. pork tenderloin, fat trimmed
Kosher salt
Reserved peach glaze (from below recipe)
Rosemary sprigs, for garnish


Whisk the oil, rosemary and pepper in a baking dish. Add the pork; coat. Cover and refrigerate 1-8 hours. Heat grill to high. Remove pork from the refrigerator 20 min. before grilling. Season tenderloin liberally  with salt and grill on all sides until golden brown and slightly charred, 2 min. per side. Brush with peach glaze, cover, and continue grilling 5 minutes or until an instant-read thermometer inserted into the center of the pork reads 145 degrees.  Remove to a cutting board, tent with foil, and let rest 10 min.  Slice into 1/2 inch thick pieces. Place on a platter with the peaches; drizzle with remaining glaze. Garnish with rosemary springs.

Peach Glaze (Peaches Agrodolce)
1 cup red-wine vinegar
1/4 cup water
1/2 cup honey
salt and fresh black pepper
3 slightly under-ripe peaches, halved, pitted and each half sliced into quarters
Bring the vinegar, water, honey, salt and pepper to a simmer in a large high-sided saute pan over medium heat. Add the peaches and cook, stirring once or twice until slightly soft, about 5 min.  Remove the peaches to a plate; continue cooking the liquid until slightly reduced, 5 min. Transfer half of the glaze to a small bowl.

Thursday
B-
L- Pasta con Aglio E Olio
D-Cornflake Crusted Fish, Bunny Pasta & Cheese, Croissants

Pasta Con Aglio E Olio
1 pkg thin spaghetti
6 tbsp olive or veg. oil or butter (choose olive!!)
4 tsp finely chopped fresh garlic or 1/2 tsp garlic powder
1 tsp salt
1/2 tsp dried oregano leaves

Cook pasta according to package directions. In small saucepan over medium heat, heat oil; add garlic, salt and oregano. Cook 1 minute or until garlic is lightly browned; do not burn. Toss hot pasta w oil mixture; season w salt and pepper, if desired. Serve immediately.   I mixed in some chopped fresh tomatoes and 1/4 red bell pepper. Use whatever veggies you have on hand or add chicken, beef or seafood.

Serve with a chopped salad.

Corn Flake Crusted Fish Fillets with Dilled Tartar Sauce

1/2 cup mayo (do not use salad dressing)
1 tablespoon finely chopped onion
2 tablespoons dill pickle relish
1/2 cup Gold Medal all purpose flour
1 teaspoon salt
2 eggs
3 tablespoons water
3 cups corn flakes cereal, crushed (about 1 2/3 cups)
4 cod fillets (i like to use the orange roughy instead that come in the kroger prepacks)
1/2 cup vegetable oil
In small bowl, mix mayo, onion and pickle relish. Cover. Refrigerate. Meanwhile, in a shallow dish, beat eggs and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.  In 12 in. skillet, heat oil over medium heat until hot. Keeping at least 1 in. between fish fillets and cooking in bathes if needed, cook fish in oil 3-4 min. each side, turning once, until well browned and fish flakes easily with fork. Serve fish topped with sauce.


Friday
B- Lemon Glazed Zucchini Bread
L- Parmesan Orzo & Meatballs
D-Frozen Pizza and Salad

Lemon Glazed Zucchini Quick Bread
2 1/3 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low fat milk
1/4 cup canola oil
2 tablespoons grated lemon rind
1 large egg
cooking spray
1 cup sifted powdered sugar
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 8x4 inch loaf pan coated with cooking spray. Bake at 350degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaf 10 min. in a pan on a wire rack; remove loaf from pan. Cool completely on wire rack. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf. Makes 14 servings.

Parmesan Orzo & Meatballs
1 1/2 cups frozen bell pepper and onion stir-fry (1lb bag)
2 tablespoons intalian dressing
1 can (14 oz.) beef broth
1 cup uncooked orzo
16 frozen cooked italian style meatballs (from 16 oz. bag)
1 large tomato, chopped
2 tablespoons chopped fresh parsley
1/4 cup shredded parmesan cheese

In 12 in. skillet, cook stir fry veggies and dressing over med. high heat 2 min. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling;reduce heat to low. Cover; cook 10 min, stirring occassionally. Stir in tomato. Cover; cook 3-5 min or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.



Saturday
B-
L- LEFTOVERS
D-Chicken Enchiladas, Mexican Rice, Chips and Salsa

Chicken Enchiladas
1/4 cup slivered almonds
1/4 cup chopped onion
2 tablespoons butter or margerine
1 4 oz. can diced green chile peppers, drained
1 3 oz. package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
12 7 inch flour tortillas or 6 inch corn tortillas (i'm using corn)
1 10 3/4 oz. can condensed cream of chkn. or cream of mush. soup
1 8oz carton dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack or cheddar cheese (3 oz. )

In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove skillet from heat. Stir in 1 tablespoon of the green chile peppers; reserve remaining peppers for sauce. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add nut mixtrue and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3 qt. rectangular baking dish. Set aside. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and tthe 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.

My Mom's Recipe for Spanish Rice!
1 cup rice
2 tablespoons oil
16 oz. can stewed tomatoes (you can sub. diced tomatoes or canned diced tomatoes if you have them)
2 cloves garlic, finely chopped
1 medium onion, chopped
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups water

Fry rice in oil until browned. Add onion and garlic (even some green pepper if you like) and saute with rice for 1 minute. Add remaining ingredients, cover and simmer until tender. approx. 20 min. DO NOT LIFT LID!

Sunday
B-Apricot Almond Muffins
L-Crunchy Baked Ckn, deviled eggs, spinach and strawberry salad
D-pasta and veggie stew, cornbread

Apricot-Almond Muffins



Crunchy Baked Chicken
1 egg
1 tbsp. milk
1 can french fried onion, crumbled
3/4 cup grated parmesan cheese
1/3 cup dry bread crumbs
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground pepper
1 (3-4 lb.) chicken, cut up
2 tbsp. butter, melted

Combine egg and milk in a shallow dish and whisk until blended. Combine the onions, cheese, bread crumbs, paprika, salt and pepper in a shallow dish and mix well. Dip the chicken in the egg mixture. Roll in the bread crumb mixture to coat.
Arrange the chkn. in a 9x12in. baking dish and drizzle with the butter. Bake at 350degrees for 55-60 min. or until the chkn. registers 165degrees. with a thermometer. Refrigerate any leftovers.


Deviled Eggs
6 hard cooked eggs
1/2 cup mayo
1 teaspoon prepared mustard
1 teaspoon vinegar
paprika or parsley sprigs

Halve hard cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a bowl. Mash with a fork. Add may, mustard, and vinegar. mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. If desired, garnish with paprika or parsley.

Spinach and Strawberry Salad
1/4 cup balsamic vinegar
3 Tbsp. honey mustard
1/4 cup olive oil
1 pkg. 10oz. fresh spinach leaves, cleaned, stems removed
1qt. (4oz) fresh strawberries, sliced
1/3 cup green onions, sliced
1 package (4oz. Athenos traditional crumbled feta cheese
1 Tbsp. poppy seeds

Beat vinegar and mustard in a small bowl with wire whisk. Gradually add oil, beating with wire whisk until well blended. Toss spinach with strawberries, onions, cheese and poppy seeds in a large salad bowl. Add mustard dressing; mix lightly. Serve immediately. Refrigerate leftovers. Serves 6.

Enjoy :) Comment below if you try any of the recipes!!

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