New Fall Meal Plan with Shopping List!

Crockpot Salsbury Steak and Mashed Potatoes
from dinnerthendessert

SALISBURY STEAK
1 pound ground beef (85/15)
1/3 cup breadcrumbs (panko or regular)
1 tablespoon ketchup
1 teaspoon yellow mustard
1 tablespoon beef Better than Bouillon base (or 2 beef bouillon cubes, or skip)
1/2 teaspoon Kosher salt, divided
1/4 teaspoon crushed black pepper, divided
2 tablespoons butter
1 yellow onion, sliced
8 ounces crimini mushrooms, sliced (baby bella or white are fine too)
2 cups beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
parsley, for garnish (optional)

MASHED POTATOES
6 russet potatoes, scrubbed clean (I'm only doing 4 because we don't eat a ton of mashed potatoes at our house.)
4 tablespoons of butter
1/2 cup sour cream
1 cup whole milk or heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

DIRECTIONS:

SALISBURY STEAK
Mix the ground beef with breadcrumbs, ketchup, mustard, beef base (if using), 1/4 teaspoon Kosher salt and half the black pepper.
Form them into four patties and add the patties to a heavy skillet or the stovetop safe slow cooker insert.
Cook the patties on medium-high heat until browned on both sides, 4-5 minutes per side.
Place the patties into 1/2 of the slow cooker.
Add the butter to the pan and add the rest of the salt and pepper to the onions and mushrooms.
Cook for 4-5 minutes, stir, then cook an additional 4-5 minutes.
Add to the slow cooker on top of the cooked beef patties.
MASHED POTATOES:
Add a piece of 12″x12″ inches of foil into half of the slow cooker.
Place the clean and scrubbed potatoes into the slow cooker and press down tightly with another sheet of foil.
Cook on low for 4 hours.
TO FINISH:
Uncover the foil and remove the potatoes. Peel if you’d like by rubbing off the skin with a paper towel or leave the skin on.
In a bowl smash the potatoes with a potato masher.
Add in the butter, sour cream, milk, salt and pepper and mash until desired consistency (I mashed the pictured potatoes for 1 minute).
Add the potatoes back to the slow cooker in the foil still lining the bottom.
In a cup mix the beef broth, 2 teaspoons of Worcestershire sauce and one tablespoon of cornstarch and add it to the beef patties.
Cook on high for 20 minutes.
Garnish with chopped parsley, optional.

Mother-in-Law's Clam Chowder

I think I have shared this one before, but it's a fall favorite around here. I always, always serve it with warm bread. ;)

Ingredients:

2 stalks of celery, chopped

2 Tbsp butter

2 Tbsp flour

28 oz. chicken broth

approx. 4 cups diced potatoes ( or 1 package refrigerated diced potatoes and onions)

2 cups milk

1 cup half and half

4 slices bacon crisp-cooked and crumbled (optional)

2 small cans each tiny shrimp, clams, crab meat, all drained and rinsed

1 cup carrots, chopped (optional)

salt & pepper to taste

 

Directions:

Start by sautéing the chopped celery in 2 Tbsp of melted butter in a large soup pot. 

Cook the celery for about 5 minutes, then sprinkle on the 2 Tbsp flour and stir. 

Once combined, continue stirring and pour in the 28 oz. of chicken broth (I prefer low-sodium). Turn up the heat, and bring to a boil. 

Toss in the diced potatoes and carrots and return to a boil. Reduce the heat to medium, and simmer for about 20 minutes, or until veggies are soft to your liking (I soften ours quite a bit for my kiddos).

Slightly mash the potatoes with a wooden spoon (or the amazing Pampered Chef Mix n Chop) to thicken the chowder.

Stir in the milk, half & half, bacon (if using), and the rinsed and drained cans of seafood. 

Season with salt and pepper to your taste.

Serve with grilled cheese sandwiches or warm crusty bread, and enjoy! You'll have enough leftovers for another cold fall night!

 

Note: This is a great recipe to double and freeze for later. ;)

Rachael Ray's Pumpkin Pasta

2 tbsp oil of choice

1/4 lb shiitake mushroom caps

2 lbs portobello mushroom caps

3 garlic cloves

1 medium yellow onion

salt and pepper

1/2 cup dry white wine 

1 cup chicken broth

1 14 oz can pumpkin puree

1/2 cup heavy cream

2-3 tbsp fresh sage leaves

1/8 tsp ground nutmeg

tiny pinch ground cinnamon

1 lb penne pasta (i prefer whole wheat)

grated parmesan cheese

1 10 oz package frozen chopped spinach or a few cups fresh baby spinach chopped

1 cup chopped toasted hazelnuts (toast on a plate in microwave for about 3 minutes)

Boil a large pot of water for the penne. Start on the rest of the recipe while the pasta cooks. Drain and set aside when cooked al dente.

Heat oil medium-high in a skillet and add mushrooms, garlic, and onion. Season with salt and pepper once the mushrooms are browned. Add in the spinach, stirring for about two minutes to wilt the fresh spinach. Deglaze the pan with the wine scraping the bottom, then add the broth. Stir in the pumpkin until well combined. Then ad the cream, sage, nutmeg, and cinnamon. Adjust the salt and pepper to your taste. 

Add drained pasta to the skillet. Stir to combine. Top with cheese, chives, and hazelnuts.

Chipotle Chili Mac

from Rachael Ray's 365 No Repeats

3 tbsp oil of choice

1-2 lb ground chicken

2 tbsp grill seasoning

1/2 lb baby bella mushrooms chopped

1/4 lb shiitake mushroom caps chopped

1 medium yellow onion diced

2-3 celery ribs diced (optional)

1 red bell pepper chopped ans seeded

4-6 garlic cloves

2 tbsp worcesterchire

2 chipotle peppers in adobo sauce from a can (found in hispanic section), seeded and chopped

1 tbsp ground cumin

1 bottle imported beer

1 15 oz can crushed tomatoes

1 cup chicken broth

1 lb cavatappi pasta (my favorite noodle of all time!)

8 oz shredded sharp cheddar cheese

8 oz smoked gouda cheese, shredded

cilantro finely chopped (optional)

Boil a large pot of water for the cavatappi. Start on recipe while pasta cooks. Cook and drain. Reserve.

Heat a large pot on high heat with only 2 tbsp oil. Add the ground chicken and season with the grill seasoning. Cook and break it up for 3-5 minutes until done. Remove from pot and set aside.

Heat remaining 1 tbsp oil med-high heat. Add in the mushrooms, browning for about 3 minutes, then add the rest of the veggies and garlic

Return the meat to the pan with the veggies and season all with the worcestershire, chipotle peppers and cumin. Add the beer to deglaze the pot, scraping the bottom of the pot. Simmer for 2 minutes, then add the crushed tomatoes and broth. Cover and simmer for about 10 minutes. Add the pasta to the pot and stir to combine everything. Top each individual bowl with shredded cheddar and gouda and cilantro, or pour entire pot into a casserole dish and sprinkle with the cheeses and cilantro. Brown under a broiler for a few minutes.

SHOPPING LIST:

BREADS/BAKERY:

large Italian or French loaf to pair with clam chowder

DRY GOODS:

1 lb penne pasta

1 lb cavatappi pasta

CANS/SAUCES:

ketchup

mustard

beef broth

Worcestershire

48 oz chicken broth (6 cups)

2 small cans each tiny shrimp, clams, crab meat,

1/2 cup dry white wine

1 bottle imported beer

1 can pumpkin puree

1 can chipotles in adobo sauce

1 can crushed tomatoes

BAKING/SEASONINGS:

plain bread crumbs

Better Than Bouillon Beef Base

salt and pepper

cooking oil of choice

cornstarch

flour

1 cup chopped hazelnuts

cinnamon

nutmeg

grill seasoning

cumin

PRODUCE:

yellow onion (3)

8 oz sliced mushrooms

1-2 lbs portobello mushroom caps

1/2 lb shiitake mushrooms

4-6 baking potatoes for mashed potatoes, plus 2-3 more for clam chowder

celery

carrots

garlic

fresh sage leaves

3 cups baby spinach (if not using frozen)

1 red bell pepper

cilantro (if desired)

FROZEN:

10 oz chopped spinach (or fresh baby spinach)

MEAT:

1 lb 85/15 ground beef (organic preferred)

bacon

1-2 lbs ground chicken

DAIRY:

butter

sour cream

3 cups whole milk (2 for clam chowder and 1 for mashed potatoes)

1 cup half and half, plus 1/2 cup for pumpkin pasta

2 cups grated parmesan cheese

8 oz shredded sharp cheddar

8 oz smoked gouda (in specialty cheese section)

Meal Plan with Shopping List {Week of September 18, 2017}

Tomato Soup
adapted from gracelaced

This can be made in the Crockpot. Add all ingredients except heavy cream and pesto. Low 4-6 hours. Just add the heavy cream right before serving, and warm for 5-10 more minutes. This also makes a great freezer meal.

1 28 oz. can organic crushed tomatoes
2 cloves fresh garlic minced
olive oil
2 cups chicken broth
1/2 tsp. dried basil
1/2 cup heavy cream
salt and pepper
jar pesto for serving (optional)

ingredients for grilled cheeses (if desired)

Heat a couple a tablespoons of olive oil in a large saucepan and saute garlic lightly over medium heat. Add canned tomato and broth with all spices in saucepan. 

Bring to a simmer on med-high heat.
Lower heat to low- med and add cream, stirring until fully incorporated. 

Bring to a light simmer again, stirring constantly. 

Serve warm with a dollop of pesto on top. 

Grilled cheese sandwiches are a perfect pairing with this comfort food.

One Pot Greek Chicken with steamed snap peas
from A Healthy Slice of Life


1 lb boneless skinless chicken tenders
1 Tbsp olive oil
4 garlic cloves, minced
1 small onion, finely diced (roughly 1 c)
1 cup long grain white rice
2¼ c chicken broth
1 tsp salt
2 lemons, zested and juiced
2 Tbsp dried oregano
½ cup crumbled feta cheese
½ cup sun-dried tomatoes, roughly chopped
½ cup kalamata olives, sliced
parsley (for garnish)
fresh snap peas

Instructions:
Preheat the oven to 350 degrees. Chop all ingredients.
In a large pot (I suggest a dutch oven), heat the 1 Tbsp of olive oil over medium high. Add the onion and garlic and saute 2-3 minutes until onions start to become translucent.
Into the same pot, add rice, broth, salt, lemon juice, lemon zest, oregano, feta, sun-dried tomatoes, and kalamata olives. Stir and bring to a boil.
Once it reaches a boil, turn off the heat and add chicken to pot. Cover and place in oven.
Bake for 30 minutes until chicken is cooked through and rice is fluffy.
Plate and garnish with finely chopped parsley and any remaining lemon zest.

While the main dish is in the oven, do a quick-steam in the microwave of your snap peas. Salt lightly and serve alongside the chicken and rice. Yummy!


Simple Fish Tacos with chipotle lime cilantro dressing
from me

cooking oil of choice
1 Tbsp. homemade taco seasoning
1/2 cup yellow cornmeal
1- 1 1/2 lbs. tilapia
tortilla of choice (I prefer soft yellow corn.)
toppings: avocado, broccoli slaw, chopped baby spinach, diced tomato, salsa, onion, shredded cheese, sour cream or Greek yogurt

Instructions
Place 1 tablespoon taco seasoning, 1/2 cup yellow cornmeal and the fish in a gallon size zippered bag, or bowl with a tight-fitting lid, and shake to coat. Reserve excess cornmeal-seasoning.
Heat oil on medium-high heat.
Place the fish in the pan with the hot oil, and lightly sprinkle the reserved cornmeal and seasoning on top of the fish, then flip it over immediately; sprinkle the other side of the fish lightly.
Cook about 5 minutes on each side (cook time depends on the size of the fillet).
Start to break up the fish as it softens with cooking, and stir to distribute the cornmeal and seasonings a bit more.
Continue to cook until nice and golden, about 5-10 more minutes.
Serve on tortilla of choice with fresh toppings and 

Cilantro-Lime Dressing:

1 chipotle pepper in adobo

1/2 tsp adobo sauce

cilantro

1/2 cup plain yogurt

1/4 mayonnaise

1 tbsp white wine vinegar

salt

juice of 1 lime
Remove seeds from one chipotle pepper and dice. Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small food processor (or blender), mixing until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and juice of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce.

My Mom's Spinach Lasagna

from my mommy, Edwina

Ingredients:

10 oz frozen chopped spinach

16 oz ricotta cheese

1/4 cup shredded Parmesan cheese

8 oz shredded or fresh mozzarella cheese (1/4 cup reserved)

1/2 tsp garlic powder

salt and pepper

1 egg

1 jar marinara sauce of choice

8 oz regular or whole wheat lasagna noodles (oven ready are fine, just don't pre-boil them.)

garlic loaf of choice

Directions:

Preheat oven to 350F.

Cook noodles according to directions (unless using oven-ready).

Thaw spinach in microwave and drain.

In a mixing bowl combine the cheeses (ONLY 1/4 cup of mozzarella), spinach, egg, salt and pepper and garlic powder.

Spray a 9x13" casserole. 

Spread a layer of marinara in bottom of casserole.

Next spread a layer of the cheese/spinach mixture.

Sprinkle with mozzarella.

Layer about 4 noodles over the mozzarella.

Repeat layers until all is used. Try to end with a layer of mozzarella on top.

Bake for 45  minutes. Cool for 15 minutes before serving.

Hot garlic bread is amazing with this!

SHOPPING LIST:

BREADS/BAKERY:

bread for grilled cheeses (if making)

garlic bread (for lasagna)

DRY GOODS:

8 oz lasagna noodles of choice

taco shells of choice (I prefer soft corn for fish tacos.)

white rice

BAKING/SPICES:

garlic powder

salt

pepper

cooking oil of choice

white wine vinegar

corn meal

taco seasoning (homemade or packet)

oregano

dried basil

JARS/SAUCES:

1 jar marinara of choice

jar chipotle peppers in adobo (in Mexican food section)

mayonnaise

sundried tomatoes

kalamata olives

1 qt chicken broth

28 oz can crushed tomatoes (organic preferred)

pesto (if desired)

PRODUCE:

bunch cilantro

1 lime

snap peas

parsley

2 lemons

garlic

1 small onion

MEATS:

1 lb tilapia filets (or mild fish of choice)

1 lb boneless skinless chicken tenders

FROZEN:

10 oz frozen chopped spinach

DAIRY:

shredded parmesan cheese

shredded or fresh mozzarella

16 oz ricotta cheese

1 egg

1/2 cup plain yogurt

feta cheese

heavy cream

butter (if making grilled cheeses)

sliced cheese of choice (if making grilled cheeses)

Meal Plan with Shopping List {Week of September 11, 2017}

Source:

Mexican Pizzas
4 large soft flour tortillas
1 cup salsa
1/2- 1 lb Ground beef
Shredded cheddar or Monterrey jack cheese
1 can refried beans
Taco seasonings (packet or homemade)
Green onions, diced

Heat oven to 350°. Cook and crumble the ground beef, add the seasoning when almost done browning. Lay out two of the tortillas and spread each with about half of the can of refried beans. Top with the ground beef and sprinkle some cheese over the ground beef (your preference). Top each one with another tortilla. Spread desired amount of salsa over the top of the tortilla and sprinkle with more cheese. Bake in the oven for about 10 minutes until the cheese is melted and slightly browned. You may have to broil lightly for a couple of minutes to brown the cheese. Top with chopped green onions and/or diced jalapeños if you like some extra heat!



Broccoli Cheese Soup
from Peas and Crayons

Watch the video of me making this recipe here.

one bunch of fresh broccoli (about 2 cups when florets are cut off)
2 cups vegetable or chicken broth
1/2 cup of sharp cheddar cheese, plus extra for topping
1 heaping cup of regular gouda cheese, freshly grated
1 cup of shredded or diced carrots
1 small white onion, chopped
2 large cloves of garlic, minced
1 cup half and half or heavy cream, room temperature
3 TBSP all purpose flour
3 TBSP butter
1 bay leaf
1/4 tsp garlic powder
1/8 tsp allspice
1/8 tsp ground nutmeg
1/8 tsp dried basil
1/8 tsp cayenne pepper
1/8 tsp salt will vary based on salt content of your stock/broth
a few cranks of freshly ground black pepper, to taste

Cut all the florets off the broccoli stems. You can save some of the stems and chop them up if you want a little texture in your soup. Dice the onions super small, mince the garlic, and shred/dice the carrots if you didn't buy pre-shredded. This can all be done ahead of time and stored in the fridge for later.

Add your veggie/chicken broth to a pot on medium-high heat, add broccoli, onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.

Once the broth is done, start your roux: In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
For a thicker soup, use an extra tablespoon of each. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.

Next pour in the veggies and slowly stir in 1 cup of room temperature half and half.
Return to the burner on very low heat, uncovered.

Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. I personally adore the pinch of nutmeg in this soup but feel free to leave it out if it's just not your cup of tea! The soup is great both ways! Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more. Taste and tweak as needed after adding your cheese.

Oh yes: the cheese! Once the soup has warmed back up, stir in the grated cheeses [slowly and in small batches] and remove from heat immediately. I won't tell if you sneak extra cheese in your soup.

Garnish with a little extra grated cheddar and a sprinkle of parsley and even a pinch of spicy red pepper flakes if you'd like! Anything goes!

Chicken Pot Pie
from me (April of Fruitful Family)

This recipe is for one 9x13 casserole. I doubled it and froze one before baking.

For the biscuit topping

• 1 1/4 cups milk
• 1 1/2 cups all purpose flour
• 6 Tbsp unsalted butter
• 3 tsp baking powder
• 1 tsp salt

For the filling

• 1 lb. cooked and shredded chicken breasts
• 1/2 onion diced
• 2 cans unsalted mixed vegetables (or small bag frozen), (or fresh chopped and blanched veggies)
• 1 cup shredded sharp cheddar cheese (optional)
• salt and pepper
• Homemade condensed cream of chicken "soup" (recipe below) or two small cans of cream of chicken soup

Condensed Cream of Chicken "Soup"

• 1 1/2 cups chicken stock
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. freshly-ground black pepper
• 1/4 tsp. onion powder
• 1/8 tsp. celery seed (optional)
• 1/8 tsp. dried thyme

Instructions

Poach the chicken by bring it to a boil, then simmering for 15-20 minutes.

While the chicken is simmering, get your creamy "soup" going:

Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove from heat. Set aside until ready to use.

Once the chicken is cooked through, let cool slightly, then shred to desired texture. (I use my paddle attachment in my stand mixer to shred the chicken- it's amazing!

If you plan to cook the pie immediately, go ahead and pre-heat your oven to 350°F.

In a large mixing bowl, stir together the shredded chicken, homemade soup, diced onion, and veggies. Add salt and pepper to taste. Pour mixture into a 9x13" casserole.

Sprinkle the shredded cheddar cheese on top of the chicken mixture. Rinse out the mixing bowl to use for biscuit dough.

Make the biscuit topping:

In the mixing bowl, whisk together the flour, baking powder and salt. Stir in the melted butter and milk just until combined.

Pour the biscuit dough evenly along the center of the chicken mixture and shredded cheese. Use a spatula to spread the dough evenly over the entire pie.

To freeze for later, wrap thoroughly in foil, and freeze.

Thaw in refrigerator the night BEFORE you plan to bake the pot pie.

Bake at 350°F for 1 hour.

Veggie Beef Soup (Crockpot or Stovetop)
also from me

1 lb bag frozen mixed veggies
1 can condensed tomato soup
2 cans diced tomatoes (no salt added)
1 lb. lean ground beef
2 cups beef broth
salt and pepper

1 package onion soup mix (OR homemade recipe below)

recipe for homemade onion soup mix:
⅔ cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
½ teaspoon ground pepper
You will not use all of this mix in the recipe, so you'll have extra for the next time you need it.

Brown the ground beef in a skillet. Drain any excess fat. Put all remaining ingredients using only 3-4 tbsp of homemade onion soup mix OR 1 package onion soup mix into the Crock Pot. 

Cook on high for 4-5 hours or low for 6-8 hours. If you need to cook it in a hurry, brown the ground beef in a large soup pot, drain any excess fat, then add all other ingredients to the pot. Bring it to a boil, then simmer on low for 30 minutes. Serve with grilled cheese sandwiches for comfort food at its best!

SHOPPING LIST:

BREADS/BAKERY:

baguette to dip in the broccoli cheese soup

bread for grilled cheese sandwiches (if desired with veggie soup)

DRY GOODS:

large soft flour tortillas (burrito sized)

BAKING NEEDS/SPICES:

taco seasoning packet or homemade blend of chili powder, garlic powder, cumin, and coriander

all-purpose flour
baking powder

onion soup mix if not making homemade

needs for homemade soup mix:

⅔ cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
½ teaspoon ground pepper

For homemade cream of chicken:
garlic powder

celery seed

thyme

CANS/SAUCES:

salsa

small can refried beans

vegetable or chicken broth 

beef broth

2 small cans unsalted mixed veggies if not using fresh or frozen

12 0z more of chicken broth if making homemade cream of chicken soup

2 cans cream of chicken soup if NOT making homemade

1 can tomato soup

2 cans diced tomatoes (no salt added is best)

MEATS:

2 lbs ground beef (for 2 recipes)

1 lb boneless skinless chicken breasts ( or 2 lbs if doubling recipe)

PRODUCE:

green onions

carrots (1 cup)

1 bunch or bag of broccoli

1 large white onion, halved for 2 recipes

garlic

any veggies desired for pot pie if not using canned or frozen

DAIRY:

sliced cheese for grilled cheese sandwiches (if making)
shredded sharp cheddar cheese

8 oz gouda cheese (usually found in specialty cheese aisle)

half and half or heavy cream (1 cup)

butter
milk

FROZEN:

1 bag(approx 16 oz)  mixed veggies for veggie beef soup

Meal Plan with Shopping List

I've included a couple of recipes that will work well for your Labor Day camping adventures.

Grilled Chicken Tenders with Roasted Brussels Sprouts and Sweet Potatoes
from me

Ingredients:
1 lb boneless skinless chicken tenders
1/2 cup Italian dressing (to marinade chicken)
1 package fresh Brussels sprouts, ends trimmed off, then halved or quartered if large
3-4 sweet potatoes, peeled and diced
cooking oil of choice
salt and pepper
dried oregano

Directions:
Marinate chicken tenders in the dressing for at least 30 minutes before grilling. Don't panic if you forget! Just baste the chicken with the dressing as you grill it. 

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. Roast again for about 10-15 minutes or until the veggies start to carmelize a little.

Heat a grill or grill pan (or skillet) while the veggies are roasting med-high heat. Grill tenders for about 5 minutes on each side.

Salmon Bites with Roasted Asparagus and Red Potatoes
from Primally Inspired
Ingredients:
12 ounces canned salmon, drained (can also use fresh salmon, oven roasted for about 20 minutes at 400 F, then cooled and flaked with a fork)
1 shallot or ¼ cup red onion, finely diced
1 egg
½ lemon, zested and juiced
1 tablespoon green onion, chopped
1 tablespoon fresh dill or basil, chopped
sea salt and pepper to taste
1 tablespoon fat of choice for greasing (olive oil, avocado oil, coconut oil, etc.)

1 bunch fresh asparagus, trimmed on ends

6 medium red potatoes, quarted

cooking oil of choice

salt and pepper

Directions:
Preheat oven to 350 degrees F.

On a baking sheet, toss trimmed asparagus and quarted potatoes in about 1 tbsp oil with salt and pepper. Roast for about 12 minutes. Start on the salmon bites while they roast:

Salmon bites: Mix all of the ingredients, except your fat of choice (oil) together in a bowl until well incorporated.
Form into 1-2 inch balls (makes about 20).
Add your fat of choice to a baking pan and then place your salmon bites on the pan. Lightly roll the salmon bites in the oil so they get coated.

Remove veggies and flip with a spatula. Return to the oven along with the salmon bites.
Bake for 20 minutes and enjoy!

We love to eat these with an easy homemade dipping sauce!
Add 1 tablespoon of fresh or dried herbs (I usually use dill and/or basil) to ⅓ cup mayo. You can also use sour cream or Greek yogurt in place of the mayo.

Campfire Red Chili with Cornbread Pancakes
from me

Ingredients:
1 can dark red kidney beans
1 can black beans
1 can pinto or great northern beans
1 can tomato sauce
1 can diced tomatoes with green chilies
2-3 tbsp chili powder
1/2 tsp garlic powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
pepper
1 lb ground beef of choice

chili toppings: (optional)
hot sauce (if you like a little spice)
shredded cheese
sour cream
diced jalapenos
diced scallions
diced black olives
any other favorite chili toppings

corn muffin mix (I prefer Bob's Red Mill brand)
extra corn muffin mix ingredients such as egg, oil, or butter (check the package)

Directions:
Brown the ground beef; dump all canned items and seasonings along with cooled ground beef into a gallon freezer bag or large sealable bowl to transport to your campsite.

Heat chili to a rolling simmer in your dutch oven or camping soup pot. Keep it covered and simmer for about 20-30 minutes, stirring occasionally. While the chili is simmering, work on your pancakes:

Mix corn muffin mix according to the package directions. Depending on how many people you are feeding you may need to half the recipe. Heat a cast iron skillet over your fire or camp stove. When the skllet is hot, drop in a couple of tablespoons of butter. When it melts, add in a couple of tablespoonfulls of batter, sapced a couple of inches apart, just like you would for breakfast pancakes. Flip when you see bubbles. Add butter to the skillet as needed.

Serve the chili hot with all the toppings, then lay a cornbread pancake right on top of the bowl. Sooo delish!

Campfire Dutch Oven (or oven)  Blueberry French Toast Casserole
adapted from Sally's Baking Addiction

Ingredients:
1 (12-14 ounce) loaf french bread, sourdough bread, or challah
1 cup (180g) fresh or frozen blueberries
8 large eggs
2 and 1/4 cups (540ml) whole milk
1/2 teaspoon ground cinnamon
3/4 cup (150g) packed light brown sugar
1 Tablespoon (15ml) vanilla extract

Streusel Topping
1/3 cup (69g) packed light brown sugar
1/3 cup (42g) all-purpose flour
1/2 teaspoon ground cinnamon
6 Tablespoons (86g) unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

nitrate-free uncured bacon

Directions:

Line a dutch oven with foil and grease, or grease a 9x13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan or dutch oven and top evenly with blueberries. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.

Heat the fire to a good hot temperature (fire baking is a guessing game, so you just have to watch it and see when all the bread has puffed up and the eggs are no longer soft); or if you like using the hot coals on top and bottom of your dutch oven you will probably need about 14 coals on top and about 7 underneath (if it's a 10" like ours). Use this chart to determine the number of coals needed for your size dutch oven. Preheat oven to 350°F (177°C). Remove pan from the refrigerator (or cooler).

Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.

Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Fry the bacon while you wait for the casserole to finish. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.

Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed. Baked casserole can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up in a 350°F (177°C) for 35 minutes or until warm in the center.

You can also bake this the day before your camping trip and just reheat it the morning (or night) that you;re ready to enjoy it. I also recommend simmering on low some maple syrup with blueberries in it for a homemade blueberry syrup!

SHOPPING LIST:

BREAD/BAKERY:

1 large French, sourdough, or challah loaf

DRY GOODS:

pure maple syrup

CANS/SAUCES/CONDIMENTS:

Italian dressing

mayo

1 can dark red kidney beans
1 can black beans
1 can pinto or great northern beans
1 can tomato sauce
1 can diced tomatoes with green chilies
hot sauce (if desired for chili)

BAKING/SPICES/SEASONINGS:

dried oregano

chili powder

garlic powder

ground cumin

ground coriander

corn muffin mix

cooking oil of choice

salt and pepper

cinnamon

light brown sugar

all-purpose flour

pure vanilla extract

PRODUCE:

Brussels spouts (such as Eat Smart brand)

3-4 sweet potatoes

1 bunch asparagus

approx 6 medium red potatoes

shallot 

lemon

1 bunch green onions

dill

1 cup fresh (or frozen) blueberries

MEATS:

1 lb boneless skinless chicken tenders

12 oz- 1 lb salmon (either canned, already flaked, or fresh)

1 lb lean ground beef

nitrate-free uncured bacon (such as Oscar Mayer)

DAIRY:

eggs

whole milk

butter

shredded cheese of choice (for chili)

sour cream if desired for chili

FROZEN:

Weekly Meal Plan and Shopping List

Y'all!!!! Check out this awesome weekly meal planning and grocery list in one!

Thanks to Megan of Wit and Wonder for the freebie! 

Crab Cakes with Honey Roasted Carrots
adapted from Betty Crocker and cookingclassy.com
Ingredients:
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 works 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

Ingredients:
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.

Crockpot Loaded Baked Potato Soup

Ingredients:

2 lbs baking potatoes, peeled and cut into 1/2 inch cubes

2 cans condensed cream of mushroom soup

1 cup finely chopped green onions (plus a little extra for sprinkling on individual bowls)

1/4 tsp garlic powder

1/8 tsp ground red pepper (cayenne)

STOP HERE AND PUT ALL THE ABOVE INGREDIENTS IN THE CROCKPOT ON LOW 8 HOURS OR HIGH 4 HOURS.

THEN ADD THESE AFTER COOKING:

1 1/2 cups shredded sharp cheddar cheese

1 cup sour cream

1 cup milk

black pepper (to taste)

Stir until the cheese is melted. Cover and cook on high for another 10 minutes.

This is so good with corn bread!

Honey Mustard Chicken with Bacon and Avocado Salad
from Cafedelites.com

Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard (mustard with the seeds in it)
2 tablespoons smooth and mild Dijon mustard
2 tablespoons oil
1 teaspoon minced garlic (use your kitchen shears to mince it up)
Salt to season
4 skinless and boneless chicken thighs or chicken breasts or tenders
For Salad:
¼ cup diced bacon, trimmed of rind and fat (Fry, then cut it up with your kitchen shears)
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes (use your kitchen shears to cut in half)
1 large avocado, pitted and sliced
1/2 can corn kernels, drained and patted dry (optional)
¼ of a red onion, sliced (optional)

Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
*Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

*Bacon can be fried and chopped ahead of time.

SHOPPING LIST:

BREAD/BAKERY:

2 slices soft bread

any bread you want with spaghetti

CANS/SAUCES:

2 cans lump crab

1 jar marinara of choice

2 cans condensed cream of mushroom soup

whole grain mustard

dijon mustard

mayonnaise

DRY GOODS:

pasta of choice for spaghetti

plain bread crumbs

BAKING/SPICES/SEASONINGS:

honey

apple cider vinegar

Old Bay (or other seafood seasoning)

dry parsley (or fresh)

garlic powder

ground red pepper

salt and pepper

oil of choice

corn bread mix (if you want it with the potato soup)

PRODUCE:

scallions (2 bunches)

3 cups baby carrots

butter lettuce

more carrots (for salad)

grape tomatoes (divided for the two salads)

2 lbs baking potatoes

garlic

romaIne lettuce

avocado

red onion (optional)

lemon

MEAT:

1 lb ground Italian sausage OR ground beef

1lb package boneless sinless chicken tenders

3-4 slices bacon (uncured)

FROZEN:

corn (optional for chicken salad)

DAIRY:

1 egg

shredded or grated Parmesan cheese

shredded sharp cheddar cheese

sour cream

milk

Back to School Freezer Filling Week!

Hi, hi! Happy back-to-school week!
This week is my week to really get it in gear in the kitchen. I'm going back to work, so I've got to have some things in my freezer for work days. My plan is to double or triple a few of these for freezing.

Spinach Quiche




Recipe for two- pie crust (below), or pre-made crust in refrigerated section

Homemade Crust Ingredients:
2 cups all-purpose or whole wheat flour
2 sticks (1 cup) butter cut into squares
1 tsp sea salt
1 tsp sugar
1/4 cup cold water

Directions Homemade Crust:
Mix the flour, salt and sugar in a stand mixer (or in a mixing bowl with a hand mixer or spoon)

Put the butter into the bowl and begin mixing on low-med speed

It will start to combine and look crumbly or cornmeal-ish

Add the water, a little bit at a time.

Increase the speed slightly and scrape the sides of the bowl as it combines.
A dough ball will begin to form and stick to the mixer attachment.
Turn off the mixer.
Lightly flour your two pie plates
Push the dough out of the mixer attachment. Form a ball again.

Divide the dough by eyeballing into your two floured pie plates, sprinkling a little flour on top of each one.

Press dough into pan evenly or roll it out with rolling pin and press into plates.

Refrigerate until you're ready to use it. (Cover it if it will be more than a couple of hours.)

No need to pre-bake this crust. Just pull it out of the fridge, fill it as you desire, and bake!

Filling:8 eggs
1 cup milk
2-3 cups fresh baby spinach, chopped
2-3 cups shredded mozzarella (or cheese of choice)
Salt and pepper

Whisk the eggs and milk with salt and pepper. Stir in the spinach. Pour egg-spinach mixture into the pie plates. Top with the shredded cheese. Bake at 350 F for about 45 minutes. Let the top get nice and golden-brown. Let cool for 10 minutes before cutting.

Quiche is one of those meals that can really be personalized. Feel free to add cooked crumbled bacon, shredded ham, sundried tomato and pesto, broccoli and cheddar- really whatever sounds good to you!

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




Ingredients:
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
salt
pepper
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.
Yummy!

Cherry Pork Roast (Crockpot Freezer Meal)
from Kelly McNelis from @Whole30recipes
Ingredients:
2 lb boneless pork roast, fat trimmed
2 medium sweet potatoes, peeled and chopped
1 yellow onion chopped
12 oz bag frozen pitted dark, sweet cherries
1 tsp garlic powder
1 tsp dried thyme
 1/2 tsp salt
1/2 tsp pepper

Directions:
Combine all ingredients in crock and cook on low 6-8 hours,
OR add to a gallon sized freezer bag and freeze up to three months.

Crab Cakes with Honey Roasted Carrots 
adapted from Betty Crocker and cookingclassy.com
Ingredients:
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.

Jambalaya Pasta (can freeze ahead) with Roasted Green Beans

from Kevin and Amanda

Jambalaya Pasta with green beans

Ingredients:
2 tbsp olive oil
1/2 pound smoked sausage, sliced
1/2 pound boneless, skinless chicken breasts, cut into bite-sized pieces (I have omitted the sausage and done 1 lb chicken only, and it's still delicious.)
2 cups diced onion (about 1 whole onion) (I almost always only do half the amount of onion suggested.)
2 cups diced bell peppers (about 3 bell peppers, I like to use 1 red, 1 yellow, 1 green)
cajun or creole seasoning
3 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup heavy cream
8 oz (about 2 cups) penne pasta
1 cup Monterrey Jack cheese, shredded (or any variety of shredded cheese works)
1/3 cup thinly sliced scallions
fresh green beans (I like the ones already trimmed and washed) or canned organic no-salt added French style green beans are great for when you need a veggie in a hurry. Just microwave and season with a little salt, pepper, and garlic powder (and butter if desired).
Cooking oil of choice (I use grape seed oil or a canola/EVOO blend for roasting veggies.)
Directions:
Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions, and bell peppers. Season with cajun seasoning (about 1-2 teaspoons). Cook until lightly browned. Add garlic stir to combine until fragrant, about 30 seconds.
Add the broth, cream, pasta, and more cajun seasoning to taste, about 1/2 teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. ***Freeze in a gallon sized freezer bag after adding pasta, but before simmering it. Thaw for 24 hours in refrigerator before cooking.

Simmer until pasta is tender, about 15 minutes.
Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, golden brown, and bubbly.

Roasted Green Beans
Directions:
Preheat oven to 425F. Toss the green beans with about 1 TBsp oil and salt and pepper spreading evenly on a sheet pan.
Cover with foil. Roast covered for 10 minutes, then uncovered for 10 minutes until they start to brown a little. Yummy!

Weekly Meal Plan {Getting Back in the Groove}

Greek-Style Gyro Burgers 

A Healthy Slice of Life

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
pita bread of choice or bread thins
fresh sliced cucumber and tomato

Instructions
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 tzatziki.
Serve with side dish of choice such as sweet potato fries, zucchini fries, steamed snap peas, edamame, etc.

Crockpot Chicken Verde Fajitas (large recipe- may need to half)

from The Nourishing Home

1 large yellow onion
2.5 lbs boneless, skinless chicken thighs or breasts
1 1/2 tsp sea salt
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cumin
1 cup Salsa Verde
1 large red bell pepper (or use a combination of red and yellow peppers)

Instructions
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 corn 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.

Veggie-Loaded Frittata

from B3 Meal Plan

1 Tbsp. olive oil or coconut oil
1/2 small yellow onion, diced
1 cup broccoli florets, cut into small pieces
1/2 zucchini, chopped
1/2 red bell pepper, chopped
8 eggs
2 cups spinach, loosely packed

(optional) shredded parmesan cheese

(optional) crips cooked bacon or ham, chopped

INSTRUCTIONS
Preheat the oven to 350°F. In a 10-inch sauté pan or cast-iron skillet, add the olive oil and onion. Cook over medium heat for 2 to 3 minutes, until it begins to brown.
Next, add the broccoli, zucchini, and bell pepper. Sauté for a few minutes, until soft and moist.
Add in the spinach and cook for 1 to 2 minutes more, until slightly wilted. Remove the pan from the heat and allow the mixture to rest.

In a medium bowl, beat the eggs and season with salt and black pepper.
Add the eggs to the vegetable mixture, then place the sauté pan directly into the preheated oven (or transfer to a 9-inch pie plate before placing in the oven).
Bake for 20 minutes, or until the eggs are well set and slightly browned. Slice into wedges and serve immediately.

Buffalo Chicken Sliders

from me
1 package ground chicken (1 1/3 lbs.)
buffalo wing sauce (you can make your own with hot sauce & butter)
grill seasoning (such as Montreal)
sliced swiss cheese, quartered
crumbled blue cheese (optional)
homemade or store-bought blue cheese dressing (ranch is fine too)
King's Hawaiian Buttered Rolls
lettuce of choice
tomato, sliced thin

carrot and celery sticks for a side

In a mixing bowl, combine the ground chicken with 1-2 TBsp grill seasoning, 1/4 cup blue cheese crumbles if desired, and 1/4-1/2 cup of the buffalo sauce. Form small patties (about 3 inches). Cook in a grill pan (or skillet if you don't have one) on medium-high heat for about 10 minutes. Place 2 quarters of the cheese on top of each slider just as it's finished cooking to melt a bit. Split the rolls to make buns. Spread a little dressing on the bun, top with the slider and lettuce & tomato. Delicious!

These would also be good on top of a salad. Omit the buns, make your favorite salad, and before you drizzle on the dressing put 2 sliders on top.

LUNCHES:

Chickpea Salad

from B3 Meals

1 Tbs. red wine vinegar
1 Tbs. fresh basil, minced
1/2 tsp. oregano, dried
1 garlic clove, finely minced
8.5 oz. jar sun-dried tomatoes in olive oil (you’ll need both the tomatoes and the olive oil)
2 cups chickpeas, cooked
1/2 red onion, diced
1/2 cup Kalamata olives, pitted & sliced
Sea salt & black pepper, to taste

INSTRUCTIONS
Stir vinegar, herbs, garlic, and 3/4 olive oil (from tomato jar) together in a large bowl.
Add the tomatoes, chickpeas, onion, and olives, and toss well. Add salt and pepper, and let marinate in the fridge for 30 minutes.
Serve plain (my favorite) or with some mixed greens and/or a grain like quinoa or millet.

Cucumber Dill Chicken Salad

from Peanut Butter Fingers

3 cups rotisserie chicken, chopped and chilled
2/3 cup full-fat Greek yogurt
1 tablespoon dijon mustard
Juice of 1/2 lemon
1/3 cup green onion, chopped
3/4 cup seedless cucumber, peeled and chopped
1/2 cup celery, chopped
1/4 cup fresh parsley, chopped
1 teaspoon (dried) dill
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

bread/tortilla of choice for a sandwich or wrap

Directions
Mix all ingredients together in a large bowl and stir until completely combined.
Store any leftovers in an airtight container in the refrigerator.

Important note: If you are making this Greek yogurt rotisserie chicken salad recipe ahead of time, wait to add the cucumber until right before you serve it to prevent the salad from getting too watery and preserve the crispness of the cucumber.

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

from A Healthy Slice of Life

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
Salt
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


Directions
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.

SHOPPING LIST:

BREAD/BAKERY:

pita bread of choice for Gyro burgers

CANS/SAUCES:

soy sauce

salsa (3 cups)

DRY GOODS/BAKING & SPICES:

corn tortillas for enchiladas

white or brown rice

cooking oil of choice

cumin

oregano

nutmeg

paprika

garlic powder

PRODUCE:

onion

green onions

4 sweet potatoes

1 pkg pre-washed Brussels sprouts

baby spinach

1 tomato

sliced white mushrooms

red onion

garlic

lemon

cucumber

Greek yogurt veggie dip (usually in produce section)

red bell pepper

yellow bell pepper

small head cauliflower

MEATS:

1 lb boneless skinless chicken

1 package sausages of choice

1 lb ground lamb

DAIRY:

eggs (9)

shredded cheddar cheese

shredded monterrey jack

milk

FROZEN:

peas and carrots mixture
vegetable spring rolls or egg rolls

Weekly Meal Plan #11 {May 15, 2017}

Pioneer Woman's Beef Fajitas  Plus Cilantro-Lime Brown Rice
*RECIPE REQUIRES 2 HOURS+ MARINATING*

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)
Salsa
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

from elliekrieger.com

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

from Peas and Crayons

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

from Kevin and Amanda

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.

SHOPPING LIST:

BREADS/BAKERY:
cole slaw (if desired for BBQ)
red pepper hummus
buns (if desired for BBQ pork)

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

DRY GOODS:
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

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

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

MEATS:
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"

DAIRY:
butter
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)