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

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