I had a shorter meal planning week this week because my husband was out of town on a business trip. (I only made three meals! That seems extremely rare nowadays.) Less people in the house, less food required.
Monday: Leftovers (Cauliflower Pasta Puttanesca)
Tuesday: Asian Chicken Salad
Change: Didn’t add cucumber, cilantro or chives.
Wednesday: One Pot Hungarian Chicken and Noodles with Cabbage
First time making this. It was good but I was mainly trying to use up ingredients I already had in the fridge — I don’t see myself making this on a regular basis.
Changes: 1) Added 1 Tbsp butter instead of 3 Tbsp; 2) Substituted ground turkey for the ground chicken; 3) Used a bit of cumin & dill instead of caraway seeds; 4) Used some leftover rice noodles instead of egg noodles; 5) Didn’t add parsley; 6) Added the optional sour cream.
Saturday: Baked Chicken in Creamy Tomato Sauce
Sunday: Ate at in-laws’ house
I went searching for a recipe like this when I had two frozen salmon filets in my freezer that I wasn’t sure what to do with. Not enough for a meal on their own, but the perfect amount to add to creamy tomato pasta. I’ve made this several times now and we always love it!
Salmon Pasta with Vodka Tomato Cream Sauce
(Adapted from Culinary Style)
Pasta (I use rice pasta)
1 small onion, diced
1 Tbsp butter
2-3 salmon filets, cut into chunks
2 oz vodka
1 28-oz can crushed tomatoes
1/4 cup half & half
Freshly-ground black pepper
Pinch of cayenne pepper
Cook the pasta according to package directions; drain.
Cook the onion and butter over medium heat in a large saute pan. Once onion is soft, add the salmon and cook for 2-3 minutes. Remove pan from heat and add 2 oz of vodka. Return pan to heat and stir.
Remove salmon from the pan and set aside so it doesn’t overcook. Add tomatoes to the pan and bring to a simmer.
Add half & half and stir, then season with salt, pepper and a pinch of cayenne. Let the sauce simmer and thicken a bit. Add the salmon back into the sauce before serving over pasta.
Monday: Country Captain Chicken
Tuesday: Leftovers (CrockPot White Bean Chicken Chili with Zucchini)
Wednesday: Turkey, Spinach & Cheese Manicotti with Homemade Marinara Sauce
I didn’t use all of the filling when I made manicotti last week, so I added extra ricotta and a 10-oz box of frozen spinach (thawed and drained) and cooked another box of manicotti noodles. I also made homemade marinara sauce this time, which I liked so much better — one jar of store-bought sauce isn’t enough.
Thursday: Chickpea, Sausage, and Spinach Pasta
Friday: Szechuan Chicken Stir-Fry
Saturday: Thai Honey Peanut Chicken with Chinese-Style Rice Noodles
Sunday: Easy Pasta Bolognese
Monday: Smoky Tomato Lentil Soup with Spinach & Olives
Changes: 1) Doubled the recipe; 2) Used chicken broth instead of vegetable.
Tuesday: Out to dinner for Paul’s birthday
Wednesday: CrockPot Asian Pork with Mushrooms
Changes: 1) Used 2 lb pork tenderloin instead of sirloin roast; 2) Used tamari instead of soy sauce; 3) Didn’t add agave or scallions; 4) Substituted a combination of ground cloves, ground cinnamon, fennel seeds, and red pepper flakes for the Chinese Five Spice; 5) Served over brown rice.
Friday: CrockPot Pork and Edamame Soup
Saturday: Turkey and Cheese Manicotti
This was my first time making manicotti, and it turned out really well. (Note: Although 99% of the time I use gluten-free rice noodles when cooking pasta, I couldn’t find manicotti in rice noodle form — I assume because they might not hold up when stuffing them. So for this dish, I used regular manicotti shells.)
Changes: 1) Used ground turkey instead of beef; 2) Used pepper-jack cheese instead of Parmesan; 3) Didn’t add butter.
Sunday: CrockPot White Bean Chicken Chili with Zucchini
Monday: CrockPot Pork Ragu
Changes: 1) Didn’t sear the pork in advance (just added the meat and spices directly to the CrockPot); 2) Didn’t add grated carrots.
Thursday: Cauliflower Pasta Puttanesca
Friday: Chicken Taco Salad
Ingredients I used for my plate: shredded green leaf lettuce, diced chicken (I cooked it with homemade taco seasoning), ranch/salsa/cilantro dressing, corn, diced red bell pepper, tortilla chips, and grated pepper jack cheese.
Saturday: Penne with Sausage in Tomato Cream Sauce
Sunday: CrockPot Chicken Tikka Masala
Monday: Yum-Yum Fish Stew
Tuesday: CrockPot Sausage Lentil Soup
Wednesday: Easy Pasta Bolognese
Thursday: Chinese Walnut Chicken
Changes: 1) Used 1/4 cup organic cane sugar instead of 1/2 cup (for the candied walnuts); 2) Didn’t pre-toast the walnuts; 3) Substituted white wine for the Chinese rice wine; 4) Used arrowroot powder instead of cornstarch; 5) Didn’t add scallions; 6) Served with brown rice.
Friday: Southwestern Salsa with Black Beans and Corn
I’ve eaten this salsa several times at my sister’s house so I was happy when she posted the recipe. SO GOOD. I served it with hamburgers (sans bun for me).
Saturday: Cuban Picadillo
Sunday: Black Rice Salad with Edamame, Walnuts & Lemon Vinaigrette
I made this to take to a get-together at a friend’s house, but when it was canceled due to rain we ate it ourselves. Fine by me! I love this dish.
This was a light dinner-making week due to Paul being out of town on a business trip for a few days and then a holiday weekend.
Made with crumbled ground turkey and homemade taco seasoning, served in hard corn tortillas.
Wednesday: CrockPot Mexican Pulled Pork Tacos
Obviously I don’t get tired of tacos!
Changes: 1) Used 2 lbs pork tenderloin but didn’t double the amount of sauce; 2) Didn’t add brown sugar.
I had mine without a bun.
Friday: Greek Pasta Salad with Roasted Vegetables and Feta
I made this with regular (non-gluten free) pasta because I wasn’t sure how rice pasta would hold up and I was making this for a crowd at a cookout. It turned out really well though, so if I was making it for myself I’d make it with my normal rice pasta.
Changes: 1) Used fresh spinach instead of arugula; 2) Doubled the recipe to accommodate a holiday gathering.
Saturday: Out to dinner
Sunday: Thai Honey Peanut Chicken with Chinese-Style Rice Noodles
Three new recipes this week!
Monday: Salmon Pasta with Vodka Cream Sauce
Change: Used half & half instead of heavy cream
Tuesday: CrockPot Caribbean Pork Chili
New recipe #1. I liked this a lot. I’d never used pork in chili before and the cool mango on top made for a nice contrast.
Changes: Didn’t add chipotle chile pepper or red onion shards.
Wednesday: Cauliflower and Chickpea Curry
New recipe #2. This was decent but I didn’t love it. It won’t get added to the regular rotation list.
Thursday: Szechuan Chicken Stir-Fry
New recipe #3. Paul deemed it to be delicious so this will get made again.
Changes: 1) Added frozen peas while cooking; 2) Didn’t add green onion or peanuts; 3) Served over brown rice.
Friday: Chickpea, Sausage, and Spinach Pasta
Saturday: Out to dinner
Sunday: CrockPot Indian Butter Chicken
Monday: CrockPot Pumpkin Turkey Chili
Tuesday: Asian Chicken Salad
This is a recipe from my sister’s blog — I made it for the first time and Paul and both really enjoyed it. It made a ton of sauce (or maybe I just didn’t add enough cabbage and other veggies), so next time I’d play around with the ratio. Really delicious, though.
Wednesday: CrockPot Minestrone Soup
Thursday: Balsamic-Ginger Marinated Salmon with Curried Rice & Lentils
Friday: Sausage and Pumpkin Pasta
Sunday: CrockPot Creamy Red Shrimp & Tomato Curry
I haven’t made this recipe in about six months — shrimp has gotten kind of pricey so I’ve been using other forms of meat instead. But I had a craving for this so I decided to buy the shrimp anyway! The nice thing about this dish is there’s a lot of veggies, so a pound of shrimp easily feeds four people with leftovers.
Changes: 1) Added 1/2 tsp cayenne pepper for heat; 2) Didn’t add the green onions.