Monday, June 12, 2017

Weekly Meal Plan #12 {June 11, 2017}

Hey, everyone! We had some sickness that trickled its way through our family two weeks ago, and we were on vacation last week. I'm really excited to get back on track with my meals, especially since we started homeschooling this week too! I need all the routine and pre-planning I can get! ;) Here goes...

Chicken Fried Rice with vegetable spring or egg rolls
from The Recipe Critic

1 pound chicken, about 2-3 chicken breasts, cooked and shredded
3 cups cooked rice *
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbsp chopped green onions (optional)

Cook and shred the chicken.
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Bake spring rolls as directed on package. ;)

Grilled Sausages with roasted sweet potatoes and Brussels 

1 package sausage of choice (I like the Adelis or Jennie-O turkey varieties)
2-3 sweet potatoes
1 pre-washed package fresh Brussels sprouts
cooking oil of choice (I like canola-EVOO blend)

Heat oven to 425. Peel and dice the sweet potatoes. Half or quarter (depending on size) the Brussels. Toss the chopped veggies in about 2 TBSP oil with salt and pepper. Roast for about 15  minutes, then turn with a spatula. Roast for about 10-12 more minutes until they start to caramelize. (save any leftover veggies for omelettes.)

Start the sausage while the veggies are roasting. Heat your grill, grill pan, or a skillet to medium-high heat. Cook the sausage until it gets to your desired brownness. Slice and serve. (I serve mine with dijon mustard for dipping.)

Veggie Omelettes
for four omelettes:
8 large eggs
1 cup milk
salt and pepper
cooked bacon (if desired) or any pre-cooked meat you want
chopped baby spinach
diced tomatoes
chopped mushrooms
shredded cheddar cheese (or any cheese you like)
leftover cooked veggies

Combine the eggs with the milk and salt and pepper and whisk well. 
Heat a small skillet to medium heat.
Pour a quarter of the egg/milk mixture into the skillet; add the desired toppings (except the cheese when it starts to set up. 
Carefully flip to finish cooking the side with the toppings. 
Once it's done, add the cheese and fold in half. 
Serve with fresh diced tomatoes or salsa on top.

Gyro Burgers

1 lb. ground lamb
¼ cup minced red onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
1½ tsp. cumin
¼ tsp. nutmeg
1 tsp. dried oregano
2 tsp. fresh lemon juice
Marzetti brand Greek yogurt veggie dip
cucumber sliced
diced tomato
pita bread of choice

Add all ingredients to a large bowl. Using your hands, mix until well-combined, being careful not to overwork the meat.
Form into 4 patties that fit the size of the pita bread you are using.
Pan fry over medium heat, about 5 minutes per side, until cooked through.
Serve on pita bread with cucumbers slices, tomato and veggie dip.

Veggie Enchiladas
from Food Fanatic

1 Red Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1/2 large head Cauliflower, cut into 1/2-inch chunks
1 small Sweet Potato, peeled and cut into 1/2-inch cubes
1 medium Onion, halved and sliced
3 tablespoons Grapeseed Oil or canola
1 1/2 teaspoons Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
Black Pepper
3 cups Salsa
1-2 cups baby spinach, chopped
12 tortillas Corn Tortillas, halved
8 ounces Cheddar Cheese, shredded
8 ounces Monterey Jack Cheese, shredded

Preheat the oven to 425°F.
Add all chopped vegetables to a large mixing bowl. Pour the oil, cumin, paprika, salt and pepper over them. Using your hands, mix the vegetables so that they are all coated.
Line two baking sheets with parchment paper and spread out the vegetables. Bake them in the oven for 30 minutes or until they are tender and slightly browned. You can stir around the vegetables half-way through to ensure they roast evenly.
Remove vegetables from the oven and reduce the oven heat to 350 degrees F.
Lightly coat a 8x8x2 or 9x9x2-inch square baking pan or casserole dish with olive oil (or cooking spray). In
Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, 1/3 of the cheese and 1/3 of the salsa.
Repeat this to make three layers. Your top layer will be roasted veggies with cheese on top.
Bake on the center rack for 25 to 30 minutes. Remove from the oven and allow dish to cool 10 minutes before cutting large portions.

Serve with plain Greek yogurt (or sour cream), cilantro, green onion, and/or avocado.


pita bread of choice for Gyro burgers

soy sauce
salsa (3 cups)

corn tortillas for enchiladas
white or brown rice
cooking oil of choice
garlic powder

green onions
4 sweet potatoes
1 pkg pre-washed Brussels sprouts
baby spinach
1 tomato
sliced white mushrooms
red onion
Greek yogurt veggie dip (usually in produce section)
red bell pepper
yellow bell pepper
small head cauliflower

1 lb boneless skinless chicken
1 package sausages of choice
1 lb ground lamb

eggs (9)
shredded cheddar cheese
shredded monterrey jack

peas and carrots mixture
vegetable spring rolls or egg rolls

Monday, May 15, 2017

Weekly Meal Plan #11 {May 15, 2017}

Pioneer Woman's Beef Fajitas  Plus Cilantro-Lime Brown Rice

1 whole Beef Flank Steak (or "fajita steak")
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed or bottled
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Sour Cream
Cilantro Leaves

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

Slice the meat right before serving and serve with all the fixins. Delicious!

Cilantro-Lime Brown Rice 

1 cup dry brown rice (white is fine too; adjust cook-time)
2 cups water
2-3 tbsp chopped fresh cilantro
fresh lime juice
1 tsp garlic powder
salt and pepper

Cook rice according to directions on package. Once cooked and fluffed, stir in the chopped cilantro, garlic powder, salt, pepper, and lime juice to taste. Yummy!

Buffalo Chicken Salad Lettuce Wraps

4 cups chopped, cooked chicken breast
⅓ cup nonfat or low-fat Greek yogurt
2 ½ tablespoons mayonnaise
3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
2 large scallions, while and green parts, thinly sliced

For serving:
1 head of Romaine lettuce
1/3 cup crumbled blue cheese
Additional cayenne pepper sauce, to taste

Place the yogurt, mayonnaise, and hot sauce, in a large bowl and stir to combine. Stir in the chicken, celery, and scallions and toss to combine. Salad may be refrigerated at this stage.
Serve over a bed of whole Romaine lettuce leaves, garnished with the blue cheese and additional hot sauce if desired. Carrot and celery sticks make a great side dish with this one along with some salty potato kettle cooked chips.

Strawberry Salmon Wraps

12 oz wild Alaskan salmon
3 large 9-inch spinach tortillas
6 TBSP roasted red pepper hummus
3-4 cups of spring mix greens, chopped
1-1.5 cup(s) sliced strawberries
1/2 a large cucumber
3 large carrots
1/4 cup crumbled feta
a few drizzles of olive oil
1/8 tsp garlic powder
1/8 tsp paprika
salt and pepper to taste
fresh dill for topping

for the feta vinaigrette:
3-4 TBSP crumbled feta [plus extra, to taste]
3 TBSP quality olive oil
1 TBSP white vinegar
2 TBSP lemon juice
1/8-1/4 tsp fresh dill
1/8 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp paprika
a pinch of salt, if desired

Preheat your oven or toaster oven to 400 degrees F.
Rub salmon with your favorite olive oil and top with garlic powder, paprika, salt, pepper and fresh dill.
Arrange the salmon on a large sheet of foil and pinch closed into a pouch.
Place the pouch on a baking sheet and bake until salmon is opaque, tender, and flakes easily with a fork. Cook time should be approximately 20-25 minutes depending on your oven.
While you wait, prep your produce, thinly slice the cucumber and carrots lengthwise. Feel free to use a veggie peeler to create paper-thin ribbons or simply use a knife to julienne them like I did! Remove the hull and tops from your berries and slice into thirds or quarters, lengthwise. Set aside.
Next whisk together the dressing by combining all the ingredients listed for the vinaigrette recipe and pulsing together in a blender or food processor until perfectly emulsified and slightly creamy from the feta.
When you're ready to eat, toss together the spring mix, strawberries and feta and lightly coat with dressing.
Microwave your tortillas for 30 seconds or until they bend and roll easily and spread with a hearty layer of hummus. I use a roasted red pepper blend because I adore the flavor pairing but feel free to use whichever variety of hummus you'd like!
Arrange salmon, strawberry salad mix, carrots, and cucumber on your tortilla and roll.

Crispy Lemon Chicken Pasta with roasted asparagus

8 oz angel hair pasta
1 lb chicken breasts, pounded to about 1/2-inch thick
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 cup flour
5 tablespoons butter, divided
3-4 cloves garlic, minced
1 cup heavy whipping cream
2 tablespoons lemon juice (about 1 lemon)
zest of 1 lemon
1/2 cup grated parmesan cheese

Cook pasta according to package directions. Drain and set aside. Season chicken generously on both sides with salt, pepper, and garlic salt. Then dredge chicken in flour until coated on all sides.
Heat 2 tablespoons butter in a large skillet over medium to medium-high heat. When butter is hot and starts to turn brown, add the chicken and cook on each side, flipping once, until golden brown and chicken is cooked through, about 3-5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.
In the same skillet, add the remaining 4 tablespoons butter. When melted and foamy, add the garlic and stir until fragrant, about 30 seconds. Add the cream and bring to a simmer. Add the lemon juice and zest and whisk to combine. Add the parmesan cheese and whisk until smooth and melted.
Plate the pasta and top with chicken and sauce. Garnish with extra parmesan cheese and parsley if desired. Serve and enjoy!!

Roasted Asparagus
1 bunch asparagus
2 tbsp oil
salt and pepper

Heat oven to 425 F. Spread aspargus across a baking sheet. Drizzle with oil, and sprinkle with the salt and pepper. Toss with hands to evenly coat. Roasted for about 12 minutes. Stir. Roast for about 12 minutes more.

Crockpot BBQ Pulled Pork
from Secrets of Slow Cooking

3-4 lb boneless pork shoulder or butt roast
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp pepper
1 tsp ground red pepper (cayenne)
1 medium onion, thinly sliced
1 medium green bell pepper, seeded and sliced (optional)
18 oz BBQ sauce of choice (I like Sweet Baby Rays)
1/2 cup packed light brown sugar

Serve over cooked white rice with soft tortillas on the side or on buns for sandwiches. Top sandwiches with sliced dill pickles and/or cole slaw. For a quick side dish, serve a simple salad or canned French style organic green beans and/or corn.


cole slaw (if desired for BBQ)
red pepper hummus
buns (if desired for BBQ pork)

4 onions
1 green bell pepper (optional)
1 bunch fresh asparagus
lemon (2)
spring lettuce mix
carrots (matchstick preferred)
scallions (1 bunch)
romaine or bib lettuce (for Buffalo wraps)
fresh cilantro
1 bag of 4 different colored bell peppers

white rice (if serving BBQ over rice instead of sanwiches)
angel hair pasta (We prefer Hidgson Mill whole wheat)
spinach tortillas
white tortillas for fajitas
brown rice
tortilla chips for fajita side dish

18 oz bbq sauce
dill pickles (if desired for BBQ sandwiches)
hot sauce
worchestershire sauce
salsa of choice for fajita topping/side dish

light brown sugar
salt and pepper
chili powder
red pepper flakes
cooking oil of choice
garlic salt
onion powder
garlic powder
dried basil
dried oregano
white vinegar
bottled lime juice (need 1/3 cup for fajita marinade)

3-4 lb boneless pork shoulder or butt roast
2 lb boneless skinless chicken breasts (this is for two recipes)
1 lb salmon fillets
1-2 lbs beef flank steak or "fajita steak"

heavy whipping cream (1 cup)
grated or shredded Parmesan cheese
small container crumbled feta cheese
1/3 cup plain Greek yogurt
small container crumbled blue cheese
shredded cheese for fajitas
sour cream (if desired for tortillas)

Monday, May 8, 2017

Weekly Meal Plan # 10 {May 8, 2017}

Hi, all! I hope you are all still benefiting from seeing these recipes each week. I'm doing my best to keep us all out of a food-rut. This week I'm going to try to post a couple of warm-weather-friendly recipes. But there's still a soup in the plan too. ;) Have a yummy week!!

Salmon Cakes with (optional) Lemon Sauce
from Giada Delaurentiis

1 pound skinless salmon fillets
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives (optional)
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed (optional)
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice
salt and freshly ground black pepper

In a 350 degree F oven, drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes.

Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce. Choose your own veggie to roast as a side. I love rice and roasted asparagus with these!

Crock Pot Chicken Tortilla Soup

1 lb package boneless skinless chicken of choice (breasts or tenders)
1/2-1 onion finely chopped
1 crushed clove of garlic
2 cans Mexican style diced tomatoes and chilis (like Rotel)
4 cups chicken broth (1 qt)
salt and pepper
1 tbsp chili powder

(optional) 1 cup corn
1 bag tortilla strips chips (usually with salad toppings)
shredded monterrey jack cheese
fresh lime juice
hot sauce of choice (My favorite topping!)

Place chicken into slow cooker and sprinkle with salt, pepper, and chili powder. Add all other ingredients except toppings. Cook on high for 4 hours or low for 6-8 hours. The chicken will fall apart easily just by stirring. Serve topped with tortilla strips, shredded cheese, and lime juice.

Spinach-Tortellini Pasta Salad

2 cups baby spinach leaves roughly chopped
1 large package refrigerated tortellini (any variety)
1 jar roasted red pepper chopped
1 small jar sundried tomatoes chopped (or grab some from the salad/olive bar) 1/4-1/2 cup
1/4 cup chopped red onion (optional)
cooked, diced chicken (optional) 1/2 -1 lb
juice of 1 lemon
red wine vinegar
olive or canola oil
dried thyme
1 minced garlic clove
salt and pepper

Poach chicken if using. Shred and set aside.
Cook pasta following package directions. Drain and reserve.
In a medium-large bowl, toss the chopped roasted red pepper, chopped spinach, sundried tomatoes, and onion if using.

In a small bowl, add the lemon juice, a little drizzle of vinegar (about 1 tbsp), about 2 tbsp oil, salt and pepper, 1/2 tsp thyme, and then "mash" the minced garlic so that it becomes paste-like. Mix well with a fork.

Add the drained and cooled tortellini (and the chicken) to the chopped veggies. Toss all with the dressing. Serve immediately or refrigerate for a few hours for a cold pasta salad. Makes a great lunch too. 

Kale, Mushroom, and Ricotta Calzones

1 pound fresh pizza dough (homemade or store-bought)

1 tablespoon olive oil, plus additional for brushing

1/2 yellow onion, diced (should have half from using only half in tortilla soup)

2 cloves garlic, minced

2 cups chopped kale, ribs and stems removed (or baby kale chopped)

1 cup mushrooms

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

1/4 teaspoon dried basil

Pinch of crushed red pepper flakes

Salt and freshly ground black pepper, to taste

All-purpose flour, for dusting the counter

Marinara sauce for dipping

1. Preheat the oven to 400 degrees F. Make sure your pizza dough is at room temperature. Set aside.

2. To make the calzone filling, in a large skillet, heat the olive oil over medium heat. Add the onion and cook, until translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute. Add the kale and mushrooms, cover and cook until tender, about 3-4 minutes. Remove from heat and set aside.

3. In a large bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Stir in the kale and mushroom mixture. Add the dried basil, crushed red pepper, and season with salt and pepper.

4. Divide the pizza dough into 4 equal portions, and shape each portion into a ball. Lightly flour your work space. Start with 1 ball and roll it out into a circle, about 7 inches in diameter. Brush the edges of the round lightly with water. Place about a 1/2 cup of the kale cheese mixture on half of the round, leaving a 1-inch border. Gently fold the dough over so the edges meet and pinch the dough together with your fingers. Pierce the top of the calzone with the fork and carefully transfer to a baking sheet. Repeat with the remaining dough and filling. Brush each calzone with olive oil.

5. Place the calzones in the oven and bake for 18-20 minutes, or until golden brown. Let the calzones cool for about 5 minutes. Serve warm.

Quick and Easy Black Bean Burgers with sweet potato fries

2 cans black beans, rinsed and drained
1 T flax seed mixed with 2 Tbsp water (Or one egg if not vegan)
1 jalapeno, diced (jarred is fine)
1 slice of bread*
2 tsp cumin
1/4 tsp turmeric
2 tsp chili powder
2 Tbsp salsa or tomatoes
avocado slices
cheese if desired (shredded mont-jack is best)
buns or lettuce wraps to make a "burger"

Add everything except bread in a small mixing bowl. Mash it all up with a fork or masher. Stir in ripped up slice of bread. Form patties. Cook on medium in a greased pan for about 5 minutes in each side. 

Serve with Alexia brand chipotle sweet potato fries. 


1 slice of bread
buns if desired for black bean burgers

tortilla strips
saltine crackers

2 cans black beans
1 small jar marinara for dipping calzones
1 jar roasted red pepper
2 cans seasoned mexican diced tomatoes (rotel works well)
hot sauce of choice
1 small jar capers
dijon mustard

chili powder
crushed red pepper flakes
dried basil
dried thyme
red wine vinegar
oil of choice 
vegetable oil works best for salmon patties but any variety is fine

1 jalapeno (canned is fine too)
large leaf lettuce to make a bread-free wrap for black bean burgers 
1 cup sliced mushrooms
2 cups kale or baby kale
1/2 sweet or yellow onion
2 cups baby spinach leaves
2 lemons

1 lb chicken for pasta salad if desired
1 lb desired type chicken for tortilla soup
1 lb salmon filets (can remove skin after cooking)

Alexia brand chipotle seasoned sweet potato fries

2 eggs
shredded mont-jack cheese
grated or shredded Parmesan cheese
1 cup mozzarella
1 cup ricotta cheese
refrigerated pizza dough (16 oz)
large package refrigerated tortellini (any variety)
1 small cup plain Greek yogurt

Monday, May 1, 2017

Weekly Meal Plan #9 {April 30, 2017}

Simple Crab cakes with Honey Glazed Roasted Carrots
adapted from Betty Crocker and
2 cans lump crab meat (Chicken of the Sea brand is good from Food City; and Kroger store brand is good too)
1/3 cup mayo
1 egg
1 tsp ground mustard
1 tsp seafood seasoning such as old bay
1-2 slices soft bread torn into tiny pieces
3 scallions (green onions)
1 cup dry bread crumbs (for the coating)
cooking oil of choice (vegetable oil wors well in the recipe because it produces the best "crisp," but canola/EVOO is totally fine too.
1 fresh lemon
Roasted carrots:
3 cups baby carrots (cut along the length in half if they are fat; slimmer is better here)
cooking oil of choice (I prefer canola/EVOO blend)
salt and pepper
2 tbsp honey
1 tbsp apple cider vinegar
1-2 tsp dried or fresh chopped parsley

Heat oven to 425°F. Put the carrots in a heap in the middle of a sheet pan. Toss to coat with 1-2 tbsp oil and salt and pepper. Roast for about 20 minutes. *(Start your crab cakes now.)
After 20 minutes, uncover and drizzle with the cider vinegar/honey mixture** and toss again. Roast for about 10 more minutes. Sprinkle with parsley after cooking.

*Tear up the bread and dice the scallions. Drain the cans of crabmeat. Mix all the ingredients except the dry bread crumbs in a small mixing bowl. Form 4-5 patties depending on your size preference. Coat both sides with the dry bread crumbs in a small bowl. Heat about 2 tbsp oil on medium-high heat in a skillet. Cook crab cakes for about 6 minutes each side or until it looks nice and golden. Squeeze a little fresh lemon juice on top of each crab cake just before serving. Use the rest of the lemn juice to make homemade tartar sauce.

 **Mix the vinegar and honey together in a small measuring cup.

I also like to serve a box of couscous or wild rice with this meal.

Simple Spaghetti with Side Salad

spaghetti noodles of choice (We use the Hodgson Mill whole wheat angel hair)

1 jar spaghetti sauce of choice

1/2 -1 lb ground beef or ground mild Italian sausage

shredded Parmesan cheese

bread of choice

salad ingredients of choice (butter lettuce with carrots, tomatoes, and croutons topped with Greek yogurt ranch is our favorite with spaghetti.)

Make salad ahead of time and put in the middle of the table for easy refills. Start browning meat and breaking it up as it cooks. Start noodles while beef is cooking. Cook noodles according to the package directions. Add jar of sauce to the meat after it cooks and warm. Warm the bread in the oven. Drain noodles, then toss with the meat/sauce mixture. Top individual plates/bowls with parmesan. Serve with warm bread and salads.

Baja Fish Tacos with Cilantro-Lime Coleslaw (optional)

2 containers Greek yogurt 5.3 oz
Juice of 1 lime
Medium to large handful of cilantro chopped (this depends on how intense you want your cilantro to be)
1 chipotle pepper in adobo seeded and chopped small
Salt and pepper to taste (usually I need to add a little bit of extra salt to the slaw)
8 oz tri-color coleslaw mix about half of a large bag
2-3 tablespoons milk

In a large bowl, mix the yogurt, lime juice, chopped cilantro, and diced chipotle pepper, salt and pepper until creamy. Remove about 1/3 of the mixture and set it aside in a smaller bowl (this is for the sauce). Add the coleslaw mix to the remaining 2/3 of yogurt sauce and mix it very well. Cover and refrigerate.

Mix the yogurt from the smaller bowl with 2-3 tablespoons of milk, until the sauce is pourable but not runny. Cover and refrigerate as well. Check for seasoning again just before serving.


1 tablespoon chili powder
1 tablespoon cumin
½ teaspoon cayenne pepper
3-4 tilapia filets (or other fish filet of your choice)
1-2 cloves minced garlic
Toppings and taco shells of choice. We love soft corn tortillas, shredded cheese, fresh tomato, and avocado

Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. (I like to season my fish a LOT, but just sprinkle on however much looks good to you.) Add salt and pepper to taste.
In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily).

Warm shells if directed on package to do so, then fill with fish and slaw and other toppings as desired. Serve with simple black beans drained, rinsed, and seasoned with salt, pepper, and cumin.

Mills Family Crockpot Red Beans & RiceIngredients:
2 cans organic dark red kidney beans OR 1 lb. bag dried red beans; follow directions for over-night soak or quick-soak
1 cup brown rice, uncooked
2 1/2 cups water
1/2 white onion chopped
1 teaspoon Adobo seasoning with pepper (found in the Hispanic section of any grocery store
1/8 teaspoon ground cayenne pepper (optional)
Preferred sausage (we like smoked turkey sausage) (optional)
1 green bell pepper seeded and diced
1 bag broccoli florets (optional)

For canned beans: Drain the cans mostly and then put all ingredients in the crockpot on high for 3 hours, stirring about halfway through.

For dried beans: leave the rice out to begin, and let everything else cook on low for about 4 hours. Then add the rice and 2 1/2 cups MORE water, cooking approximately 3 more hours. You do not want the rice to over-cook; so watch it closely as the time gets near.

Steam the broccoli and season with a little butter and salt and pepper just before serving.

You will have enough leftovers for an entire meal so only do half of this recipe if you don't want leftovers. 😉

BBQ Chicken and Baked Potatoes


1-2 lbs boneless skinless chicken tenders, breasts, or thighs

1 cup BBQ sauce (Sweet Baby Ray's original is my favorite)

BBQ seasoning

salt and pepper
2-4 potatoes to make BBQ loaded baked potatoes (optional)

Place chicken in slow cooker and season well on both sides with salt, pepper, and BBQ seasoning. Pour BBQ sauce over the top of the chicken, but don't dump it. Too much BBQ sauce on the crock will burn. Try to just get the sauce ON the chicken. Cover and cook on high for 4-5 hours or low for up to 8 hours.

If you want to make loaded potatoes you can shred up the chicken and put it on baked potatoes with extra, warmed BBQ sauce, butter, shredded cheddar cheese, and crisped chopped bacon, and salt and pepper.

Bake potatoes in the oven wrapped in foil and salted well for an hour to an hour and a half on 425 degrees. If you have a second crockpot, you can make the most delicious baked potatoes ever! Wrap them in foil with lots of salt just like you would do for the oven method. Cook in the crock on high for 4-5 hours.

For a simple green side dish, grab a can of organic French-style green beans; microwave for about 3-4 minutes with some butter and salt and pepper. Simple, semi-healthy, and delicious!


taco shells of choice for fish tacos
soft sandwich bread
garlic knots from bakery (or bread of choice to pair with spaghetti)

Dry Goods:
1 pkg spaghetti noodles of choice (We like the Hodgson Mill whole wheat angel hair.)
croutons for salad if desired
1 lb bag dried red beans (you can used canned if desired)
1 cup dry brown rice (not instant)

2 cans lump crab meat (Chicken of the Sea brand is good.)
cider vinegar
1 jar marinara sauce of choice
1 can chipotle peppers in adobo sauce (in mexican food section)
2 cans red beans (if not using dried)
BBQ sauce of choice
1 can organic French style green beans
tartar sauce (or can make homemade with mayo and basic seasonings)

ground mustard
seafood seasoning
dry bread crumbs
cooking oil of choice
dried parsley
chili powder
cayenne pepper
Adobo seasoning
BBQ seasoning

1 bunch green onion
1 lemon (for crab cakes/tartar)
3 cups baby carrots (or 1lb bag)
lettuce for salads
salad toppings of choice such as grape tomatoes, mushrooms, bell peppers, broccoli, carrots, etc.
yogurt ranch dressing
1 lime
1 bunch cilantro
slaw mix (I like the Eat Smart Broccoli slaw from Food City.)
avocado (if desired for taco topping) other toppings: tomato, lettuce, etc
1 onion
1 green bell pepper
desired number of baking potatoes
1 bag pre-rinsed broccoli florets like Eat Smart brand

1/2 lb ground beef or mild Italian sausage (for spaghetti sauce)
1 lb package tilapia filets
1 pkg smoked sausage of choice (We like any turkey variety.)
1 lb package boneless skinless chicken of choice (I like to use thighs for BBQ.)

shredded or grated Parmesan cheese
1-2 small containers plain greek yogurt
shredded cheddar cheese for tacos and baked potatoes
sour cream (if desired for baked potatoes)

Sunday, April 9, 2017

Weekly Meal Plan #7 {April 10, 2017}

Baked Salmon with Roasted Brussels and Sweet Potatoes

  • 1 lb (approx) package fresh salmon fillets (wild caught is preferred but harder to find)
  • salt and pepper
  • paprika
  • garlic powder
  • dill
  • oil of choice

  • 1 pkg pre-rinsed fresh brussels sprouts
  • 3-4 medium sweet potatoes peeled and diced
  • oil of choice
  • salt and pepper

Heat oven to 425 degrees.
Start with the veggies. (They will cook longer than the fish.) While the oven is heating, peel and dice the sweet potatoes, and halve or quarter the brussels. Place on a sheet pan side-by-side. You can definitely mix them together, but I have one kid who likes the sweet potatoes and one kid who likes the brussels. It just makes it easier to serve them! ;) Drizzle the veggies with about 2 tbsp oil, then season well with salt and pepper. I like to add a little oregano to my sweet potatoes. Roast for about 17  minutes, then turn with a spatula.* (Put salmon in beside the veggies.) Roast again for about 10-15 minutes or until the veggies start to carmelize a little.
* While veggies are roasting the first round, season salmon lightly with all seasonings; go extra light on the dill- it's powerful! (Leave the skin on the one side... it will peel off when done cooking.) Place salmon fillets in a baking dish skin side down. Drizzle lightly with the olive oil. Bake uncovered for about 15-20 minutes, depending on the thickness (put it in during the second roasting of the veggies). You want it opaque, not "clear" in the middle.

Slow Cooker Philly Cheesesteaks
from Dinner Then Dessert

  • 4-5 pounds chuck roast 
  • 2 tablespoons oil 
  • 1 tsp salt and 1 tsp pepper
  • 1 cup beef broth 
  • 1 can (10.5 oz) condensed French onion soup 
  • 1 tablespoon Worcestershire sauce 
  • 1/2 cup dark beer (optional)
  • yellow onion sliced into 1/4" slices 
  • 8 ounces cremini mushrooms sliced 1 inch 
  • green bell pepper sliced into 1/4" slices 
  • 6 hoagie rolls 
  • 2 tablespoons butter 
  • 6 slices Provolone Cheese

Season the chuck roast with the salt and pepper. Heat the 2 tbsp oil in a pan on medium-high. Add the roast and brown, deeply for 4-5 minutes on each side. Place the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer in the slow cooker.  Cook on low for 8 hours. *Add in the onion, mushrooms, and bell pepper in the last hour of cooking. To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides. With a very sharp knife cut your beef against the grain. Add the cheese, some of the meat and top with the cooked veggies. Reserve some of the broth in the bottom of the slow cooker for dipping!*The veggies will be mush if you start them with the beef. If you won't be home to put them in for the last hour, you can go ahead and have them all chopped up, then quickly, right before serving, saute them with a little oil and salt and pepper. You could even do it in the microwave in a pinch!

Cauliflower Pizzas
from A Healthy Slice of Life

  • ½ head cauliflower (about 2 cups riced)
  • 1 clove garlic, minced
  • 1 cup part-skim shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • small jar pizza sauce (amount used is your preference)
  • food processor or chopper
  • parchment paper
  • toppings of choice (shredded mozzarella, pepperoni, pineapple)
Start by preheating the oven to 400 degrees

Wash and trim the cauliflower, then cut off half of the florets. Place them in a food processor. Use the pulse feature until the cauliflower takes the form of rice- small, textured pieces. Transfer the cauliflower “rice” to a nonstick pan. Sauté over medium heat for 6-8 minutes. Meanwhile, mix together the mozzarella, garlic, egg, oregano and basil in a large bowl. Once the cauliflower is cooked, add it to the bowl and stir to combine well. Place a sheet of parchment paper on a baking sheet. I highly recommend the parchment paper over a greased baking sheet. I tried both and the greased baking sheet did not turn out well. Press and flatten the “dough” into a 9 inch diameter. It should be about 1/2 inch thick. Bake for 25-30 minutes, until the edges are golden brown.Then the fun part- top it! Get creative! You could add pesto and fresh mozzarella or bbq sauce and cooked chicken. Don’t add too many heavy toppings, though, or the crust won’t hold up well. Broil until the cheese is melted and the pizza looks done. Watch it closely. Let the pizza cool for only a minute or two, then slice and serve warm.

Shrimp Tacos

  • Taco Shells (soft or crunchy corn tortillas are bes, but flour would be OK too.)
  • 1 pound of cooked, deveined, & shelled shrimp – tails off (in freezer seafood section)
  • 1 – 1.5 cups of black bean and corn salsa (I like Newman's Own or Food Club best.)
  • toppings of choice such as diced tomatoes, fresh cilantro, avocado, shredded cheese or queso fresco, shredded Lettuce
  • cooked white rice or packaged Mexican-style rice

Thaw shrimp in fridge the night before cooking. Quick thaw under warm water bath for about an hour.
Roughly chop the shrimp into 1/2 inch pieces.
Place salsa and shrimp in a large zipper bag or sallow baking dish to marinate shrimp for at least 1 hour before cooking.
Heat skillet to medium heat. Add the shrimp/salsa mixture and cook for about 5 minutes until warmed through.
Warm tortillas as directed and top as desire. Serve with Mexican style rice.

Thai Chicken Lettuce Wraps

  • 1 Tbsp canola oil
  • 1 lb package ground chicken
  • 4 cloves garlic, minced
  • 1/2 sweet onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup matchstick carrots, chopped
  • 1/2 cup finely shredded cabbage
  • 3 green onions, thinly sliced
  • For the sauce
  • 1/4 cup cilantro, chopped
  • 1/3 cup sweet chili sauce (found in the Asian section of the grocery store)
  • 1 heaping Tbsp crunchy peanut butter
  • 1/4 tsp freshly chopped ginger
  • 2 tsp soy sauce
  • Crushed red pepper, to taste
  • Bib or Romaine Lettuce Leaves

Heat oil in a large skillet over medium. Add chicken, garlic, onions, salt and pepper and cook, stirring occasionally, breaking up the chicken until chicken is cooked through. Add the carrots, cabbage, and green onions, cooking an additional 4-5 minutes or until vegetables are tender.
In a small bowl combine the sweet chili sauce, ginger, chunky peanut butter, and soy sauce, and crushed red pepper. Stir until smooth. Add to pan along with chopped cilantro. Stir until blended in and heated through. Spoon mixture into lettuce leaves.

Bonus Meal:
Chicken Gyros
  • 1 pkg (1 lb) boneless skinless chicken breasts or tenders, cooked any way you'd like (see notes)
  • leaves of romaine lettuce, trimmed
  • 1 cup grape tomatoes* chopped or sliced (see below)
  • 1/4 english seedless cucumber, sliced thin
  • 4-6 fluffy pita breads
EXTRAS: (optional)
  • diced or thinly sliced onion
  • diced or thinly sliced bell pepper
  • sliced kalamata or black olives
  • fresh parsley to garnish
  • extra crumbled feta cheese (I'm guilty of this one! Yum!)
GREEK FETA SAUCE: need your food processor or blender
  • 1/4 cup extra virgin olive oil
  • 3 TBSP plain Greek yogurt
  • 2 oz feta cheese (or more)
  • 2 TBSP red wine vinegar
  • 1 TBSP dijon mustard
  • 1/2 tsp dried parsley (or 1 tsp fresh)
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
Combine all dressing ingredients in a food processor or blender and puree until smooth.
Adjust seasoning/feta to taste.

Chop, slice, and prep your veggies.
Prep and cook your chicken as desired. (see notes)
Warm pita bread either using the toaster oven, oven, microwave, or a heated skillet.
Lay pita bread flat and layer chicken, lettuce, tomato, cucumber, and any additional toppings you'd like to add, then top with a hearty dollop or two of feta sauce.
Wrap and secure with aluminum foil, wrapping it around half the sandwich, burrito-style.
Dig in!

*You can use anything from cherry tomatoes to plum tomatoes to big juicy heirloom tomatoes for this recipe. No need to really measure, add as much as you'd like on your sandwiches.

For the chicken, you can absolutely fire up your grill, roast it in the oven, use up leftovers, or even snag a rotisserie on the way home from work/errands. Literally anything goes.

If you have extra sauce leftover, it's great on everything! Slather it on turkey burgers, sandwiches, and wraps or use it as a tasty salad dressing! Sauce recipe yields approx 3/4 cup.


6 hoagie rolls

taco shells of choice
white rice or pkg Mexican style rice

beef broth
1 can french onion soup
small jar pizza sauce
sweet chili sauce (in Asian section)
crunchy peanut buttersoy sauce

garlic powder
parchment paper

4-5 lbs chuck roast
1 lb bag frozen cooked, peeled, deveined, tail off shrimp
1 pkg ground chicken

1 pkg pre-rinsed fresh brussels sprouts such as Eat Smart Brand
3-4 medium sweet potatoes
2 med yellow onions
8 oz cremini or white mushrooms
1 green bell pepper
1 small head cauliflower
shrimp taco toppings of choice such as diced tomatoes, fresh cilantro, avocado, lettuce
matchstick carrots
green onions
fresh ginger root
whole romaine leaves

sliced provolone cheese
1-2 cups shredded mozzarella cheese

1/2 cup dark beer (optional for Phillies) You can buy just one bottle at most grocery stores. You can even get non-alcoholic such as O-Douls.

*** The chicken gyros are not on the shopping list. You will need to add the ingredients if you plan to make them. 

Monday, April 3, 2017

Weekly Meal Plan #6 {April 3, 2017}

It's MONDAY! I hate to admit, I kinda like Mondays. It's the day when we get back into our routine, I can start making my lists for the week, and I get to plan out all the rest. It's like a fresh start. As a Christian, Sundays are considered the first day of the week, and I do LOVE Sundays, but in a different way that I like Mondays. But that's another subject for another day...

I am only sharing four meals this week because we have a short week here at our house. Ben and I are going out of town on Friday!!!

So here it is:

Ginger Beef Stir-Fry
from Gimme Some Oven

1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 tablespoons rice wine vinegar
2 tablespoons corn starch
2 teaspoons ground ginger
1/4 teaspoon freshly-ground black pepper
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 tablespoons olive oil
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced

2 cups cooked jasmine or white rice or quinoa


Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.


Once steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add remaining tablespoon of oil to the pan.  Then add in the mushrooms, kale, and reserved marinade, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
Serve immediately over rice or quinoa, garnished with chopped green onions.

Crockpot Chicken Verde Tacos
1 large yellow onion
1.5 - 2.5 lbs boneless, skinless chicken thighs or tenders or breasts (amount just depends on how many people you are feeding and if you want leftovers)
1 1/2 tsp sea salt
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cumin
1 cup Salsa Verde (I use Trader Joe's brand)
1 large red bell pepper (or use a combination of red and yellow peppers)
tortillas of choice (I love the Ortega whole grain crunchy!)
toppings of choice (I love avocado!)

cooked white or brown rice seasoned with salt, pepper, chili powder, and maybe a little lime juice

Cut the ends off of the onion and then slice into five thick slices. Place in the bottom of a 6-quart slow cooker.
Place the chicken thighs on top of the onion. In a small bowl, combine the seasonings and evenly distribute the seasoning mix across the top of the chicken.
Then, evenly spoon the salsa verde over the top of the seasoned chicken.
Slice the red bell pepper into thick slices; discard the seeds and stem. You can either - place the sliced pepper over the salsa and cook with the chicken for very soft pepper slices – or add the sliced peppers during the last hour of cook time to enjoy them al dente.
Cover and cook on high 5-6 hours or on low 7-8 hours.
When chicken is done, use a slotted spoon to move the peppers to the side and carefully remove just the chicken and place it on a large platter. Use two forks to shred the chicken.
Remove the pepper and onion slices and place on a serving plate.
Serve the chicken and veggies with warmed tortillas, or use large Bibb lettuce leaves to make lettuce wraps. Top with your favorite fajita toppings, such as diced tomatoes, guacamole, fresh cilantro, shredded cheese, etc. 

Simple Spaghetti with Side Salad 

spaghetti noodles of choice (We use the Hodgson Mill whole wheat angel hair)
1 jar spaghetti sauce of choice
1/2 -1 lb ground beef or ground mild Italian sausage
shredded Parmesan cheese
bread of choice
salad ingredients of choice (butter lettuce with carrots, tomatoes, and croutons topped with Greek yogurt ranch is our favorite with spaghetti.)

Make salad ahead of time and put in the middle of the table for easy refills. Start browning meat and breaking it up as it cooks. Start noodles while beef is cooking. Cook noodles according to the package directions. Add jar of sauce to the meat after it cooks and warm. Warm the bread in the oven. Drain noodles, then toss with the meat/sauce mixture. Top individual plates/bowls with parmesan. Serve with warm bread and salads.

Smothered Chicken and Snap Peas
adapted from Betty Crocker

cooking oil of choice
1-2 lbs boneless skinless chicken breasts sliced thin (most grocery stores carry pre-thin-sliced breasts)
salt and pepper
garlic powder
dried oregano
dried cayenne pepper (optional)
1 cup shredded cheddar
1 cup shredded mozzarella
1 cup sliced mushrooms (OPTIONAL) (canned or fresh are fine)
fresh bag pre-rinsed snap peas

Steam the snap peas quickly in a medium bowl in the microwave with a little salt and butter. Reserve.

Season chicken on both sides with salt, pepper, garlic powder, oregano, and cayenne if desired. Heat oil in skillet over medium heat. Cook chicken for 5-10 minutes on each side (this will depend heavily on the thickness of the chicken). Once it's cooked, but not too brown, top each piece of chicken with as many mushrooms as you can fit, then sprinkle with each of the two types of cheese. Lower the heat, and cover pan with a lid or foil. Let the cheese melt. Serve immediately with the snap peas (reheat if needed).

Shopping List:

  • 1 baguette of choice to pair with spaghetti (We love the garlic oval loaf from Food City.)

  • 1 container sliced baby bella mushrooms
  • 4 oz sliced shiitake mushrooms
  • 1 pkg fresh snap peas
  • 1 bag butter lettuce
  • 1 pkg grape tomatoes
  • 1 pkg shredded carrots (you will not need the entire bag, so if you have regular or baby carrots on-hand already, you can just chop a few of those instead)
  • 1 jar Greek yogurt ranch dressing (This is in the produce section in most grocery stores.)
  • 2 bell peppers (I like 1 red and 1 yellow.)
  • 1 medium-large yellow onion
  • taco toppings of choice such as avocado, tomato, cilantro, lettuce
  • garlic
  • 1 bunch scallions (green onions)
  • 3 cups chopped kale (I like the clamshell containers of baby kale... it's more tender so my kids like it better.)

Dry Goods:
  • 1 pkg spaghetti noodles of choice
  • tortillas of choice (I love the Ortega whole grain crunchy!)
  • jasmine rice (about 1 cup dry)
  • brown or white rice (about 1 cup dry)

  • 1 jar spaghetti sauce/marinara of choice
  • 1 jar salsa verde (green) Herdez brand is my favorite for this recipe.
  • soy sauce
  • vegetable broth (or chicken or beef broth is fine too)

  • cooking oil of choice
  • garlic powder
  • dried oregano
  • cayenne pepper (optional)
  • salt and pepper
  • paprika
  • cumin
  • rice wine vinegar
  • cornstarch
  • ground ginger

  • 1-2 lbs thin-sliced chicken breasts
  • 1/2 to 1 lb ground mild italian sausage or ground beef
  • 1 lb thin-sliced flank steak or sirloin (Food City has beef already sliced called "Stir-Fry Steak".)
  • 1-2.5 lbs boneless, skinless chicken thighs, breasts, or tenders (Type and amount depends on your preference and desired amount.)

  • 1 cup shredded cheddar plus a little extra for taco toppings
  • 1 cup shredded mozzarella
  • shredded Parmesan cheese or grated
  • sour cream if desired for tacos

Monday, March 27, 2017

Weekly Meal Plan #5 {March 27, 2017}

This week's plan includes two leftover ingredients from last week's plan. I will make notes in the shopping list so you will get the correct ingredient and amount regardless of whether you did last week's meal or not. ;)

Meaty Pizza
adapted from Rachael Ray

Extra virgin olive oil (approx 4 tablespoons)
1 refrigerated pizza dough (Pilsbury artisan wheat is my favorite)
Palmful all-purpose flour or cornmeal
2 tablespoons fresh rosemary, chopped
1/2 lb ground beef ( at least 85% lean) *This should be in your freezer from last week's meals.
1 small onion finely chopped
5-6 garlic cloves finely chopped
(1) 3 oz can tomato paste
1/2 cup grated Parmesan cheese
Fresh Parsley chopped (couple tablespoons) (optional)
1/2 teaspoon dried oregano
3/4 lb (12 oz) fresh mozzarella (if in ball form, slice it up) Don't skip this ingredient! It's the BEST part!

Check the packaging on the pizza dough to see what temperature you need to set the oven for. Preheat the oven.
Drizzle a round pan or rectangular baking sheet with extra-virgin olive oil. Dust the pan with flour or corn meal then spread out the dough to form the crust to the pan. Drizzle the top of the dough with the extra-virgin olive oil, then season it with the rosemary and a little bit of salt. Prebake crust according to package directions.

Preheat a large skillet over medium-high heat; add the 2 tablespoons of extra-virgin olive oil, then the meat. Brown and crumbled the meat for a couple of minutes, then add the onions and garlic. Season with salt and pepper, then work in the tomato paste using a spoon. Stir in the cheese, parsley, and oregano.

Once the meat mixture is done and the crust is finished prebaking, top the crust with the meat mixture. Arrange the fresh mozzarella cheese slices over the pizza working from the middle to the outside. Put it back in the oven and bake until the cheese is golden, probably about 10 minutes.

Turkey Burritos Verde (with freezer option)
adapted from Rachael Ray

6 flour tortillas *You should have this already from last week's meals.
2 tablespoons vegetable oil or oil of choice
1- 1 1/3 lb. ground turkey breast
1/2 large onion, chopped
3 garlic cloves, chopped or garlic powder to taste
1 red bell pepper, cored, seeded, and chopped
1 cup chicken broth
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) jar tomatillo (green) salsa
1 tsp. dried cilantro or 2 TBsp. fresh, chopped
1-2 cups fresh baby spinach, chopped
2 cups shredded Monterrey jack cheese or Mexican cheese blend *You will probably have this from last week's meals.
Preheat a large nonstick skillet with the vegetable oil.
Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.

Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.

Add in the chicken stock, pinto beans, and 1 ½ cup tomatillo salsa (NOT THE WHOLE JAR!); increase the heat to high; continue cooking 5-6 minutes or until the mixture is thickened.

Remove pan from heat and add in the spinach & cilantro; stir to mix. *Continue to the asterisk if not freezing.

Freeze burrito filling if desired.

Thaw for 24 hours in refrigerator.
Heat filling in microwave after thawing.
*Set broiler to LOW.
Warm the tortillas in the microwave.
Fill each tortilla with about 1/4 cup shredded cheese and desired amount of hot filling.
Place the filled burritos in a broiler-safe dish, seamside down.
Top all the burritos with remaining salsa verde & shredded cheese.
Place under broiler (about 6 inches away) for approximately 5 minutes, watching closely.

Crockpot Chicken Teriyaki

1 lb boneless skinless chicken tenders 
1 can pineapple juice 
1/4 cup soy sauce
1 tablespoon sugar 
1 tablespoon minced fresh ginger root or 1 teaspoon ground ginger 
1 tablespoon garlic finely chopped (or jarred minced)
1 tablespoon oil 
1 tablespoon molasses 
2 cups hot cooked jasmine rice
frozen vegetable eggrolls (optional)
1 bag frozen stir-fry veggies (optional)

Dump all ingredients except the jasmine rice into the crockpot. Cook on low for 8 hours. Serve over cooked jasmine rice. Vegetable eggrolls make a really good side dish with this. Or you could also get a bag of frozen stir-fry veggies to mix in with the chicken. Add frozen veggies for the last 1-2 hours of cook-time.

Chili Lime Salmon with Sauteed Spinach and Rice

Desired amount of salmon 
1 lime
3 tablespoons honey
1 teaspoon chili powder
Salt and pepper

3 cups baby spinach
cooking oil of choice
 salt and pepper

1 small pkg Mexican rice

Start the rice first. Follow package directions.

Salmon: Combine all ingredients except the salmon in a shallow dish and whisk with a fork. Add the salmon fillets to the lime honey mixture and toss to coat thoroughly. Preheat a medium skillet over medium high heat with 2 tablespoons of oil. And the seasoned salmon to the hot skillet and cook until just cooked through, about four minutes on each side.
Serve on top of Mexican rice and sautéed spinach.

Sauteed Spinach Directions:
Heat 1-2 tbsp oil in deep pan medium-high heat. Toss spinach for 2-5 minutes pacing lid on pan and stirring frequently. Season with salt and pepper to taste.

Shopping List:

Dry Goods/:
1 small pkg Mexican rice with seasonings
jasmine rice
6 10" burrito-sized tortillas (Probably already have this from last week.)

1/4 cup soy sauce
1 small can pineapple juice (I can usually only find this in 6-packs.)
1 small 3 oz can tomato paste

salt and pepper
cooking oil of choice
chili powder
ground ginger or fresh ginger root from produce
16 oz jar tomatillo (green) salsa
1 can pinto beans
chicken broth (1 cup)
dried oregano
all-purpose flour or cornmeal for pizza crust

1 lime
1 large clamshell baby spinach
fresh ginger root (if not using dried)
red bell pepper
onion (1 large or 2 small)

1 package salmon (usually two fillets)
1 lb boneless skinless chicken tenders
1 lb ground turkey 
1/2 lb ground beef (Should have this leftover from last week.)

vegetable eggrolls or spring rolls (if desired with chicken teriyaki)
mixed stir-fry veggies (if desired with C.T.)

shredded Mexican cheese blend (May already have this. Check your fridge.)
3/4 lb fresh mozzarella ball (usually in the specialty cheese bins.)
shredded Parmesan cheese
refrigerated pizza dough