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