Weekly Meal Plan: Sept 8-14, 2014

Monday: CrockPot Minestrone Soup

CrockPot Minestrone Soup

Tuesday: Cauliflower Pasta Puttanesca

Cauliflower Pasta Puttanesca

Wednesday: Leftovers

Thursday: Yum-Yum Fish Stew

Fish Stew

Friday: Cornmeal-Crusted Tilapia with Black Rice Salad

First time making this fish recipe. I substituted almond flour for regular flour and it turned out well — a little dry though, so next time I’d serve it with a dipping sauce.

Saturday: Sausage and Pumpkin Pasta

Sausage and Pumpkin Pasta

Sunday: Country Captain Chicken

Country Captain Chicken

Weekly Meal Plan: Sept 1-7, 2014

Monday: Salmon Pasta with Vodka Tomato Cream Sauce

Salmon Pasta with Vodka Cream Sauce

Tuesday: Smoky Tomato Lentil Soup with Spinach and Olives

Changes: 1) Doubled the recipe; 2) Used chicken broth instead of vegetable.

Smoky Tomato Lentil Soup with Spinach and Olives

Wednesday: Baked Chicken Taquitos

Baked Chicken Taquitos

Thursday: CrockPot Pumpkin Turkey Chili

Friday: Leftovers

Saturday: Chicken Taco Salad

Ingredients I used for my plate: shredded green leaf lettuce, diced chicken (I cooked it with homemade taco seasoning), ranch/salsa dressing, corn, diced red bell pepper, tortilla chips, and grated pepper jack cheese.

Chicken Taco Salad

Sunday: Balsamic-Ginger Marinated Salmon and Black Rice Salad with Edamame, Walnuts & Lemon Vinaigrette

My father-in-law’s birthday is coming up so I made him one of my favorite meals.

Balsamic-Ginger Marinated Salmon and Black Rice Salad with Edamame, Walnuts & Lemon Vinaigrette

Weekly Meal Plan: Aug 18-24, 2014

Monday: 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; 5) Served with brown rice.

Chinese Walnut Chicken

Tuesday: CrockPot Turkey Pasta with Spinach and Mushrooms

Wednesday: CrockPot Caribbean Pork Chili

Changes: Didn’t add optional chipotle chile pepper or red onion shards.

CrockPot Caribbean Pork Chili

Thursday: Leftovers

Friday: Chicken Taco Salad

Chicken Taco Salad

Saturday: Balsamic-Ginger Marinated Salmon and Black Rice Salad with Edamame, Walnuts & Lemon Vinaigrette

Balsamic-Ginger Marinated Salmon and Black Rice Salad with Edamame, Walnuts & Lemon Vinaigrette

Sunday: Leftovers

Weekly Meal Plan: Aug 11-17, 2014

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.

Thursday-Friday: Leftovers

Saturday: Baked Chicken in Creamy Tomato Sauce

Baked Chicken in Creamy Tomato Sauce

Sunday: Ate at in-laws’ house

Salmon Pasta with Vodka Tomato Cream Sauce

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)

Salmon Pasta with Vodka Cream Sauce

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
Salt
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.

Weekly Meal Plan: July 28 – Aug 3, 2014

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

Chickpea, Sausage and Spinach Pasta

Friday: Szechuan Chicken Stir-Fry

Szechuan Chicken Stir-Fry

Saturday: Thai Honey Peanut Chicken with Chinese-Style Rice Noodles

Thai Honey Peanut Chicken with Chinese-Style Noodles

Sunday: Easy Pasta Bolognese

Weeknight Bolognese with Penne Rice Noodles

Weekly Meal Plan: July 21-27, 2014

Monday: Smoky Tomato Lentil Soup with Spinach & Olives

Changes: 1) Doubled the recipe; 2) Used chicken broth instead of vegetable.

Smoky Tomato Lentil Soup with Spinach and Olives

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.

CrockPot Asian Chicken with Mushrooms

Thursday: Leftovers

Friday: CrockPot Pork and Edamame Soup

CrockPot Pork & Edamame Soup with Rice Noodles

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

CrockPot White Bean Chicken Chili with Zucchini

Weekly Meal Plan: July 14-20, 2014

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.

Tuesday: Leftovers

Wednesday: Ratatouille

Ratatouille

Thursday: Cauliflower Pasta Puttanesca

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.

Chicken Taco Salad

Saturday: Penne with Sausage in Tomato Cream Sauce

Sunday: CrockPot Chicken Tikka Masala