Two new recipes this week!
Monday: Braised Coconut Spinach & Chickpeas with Lemon
New recipe #1. Surprisingly good! It was quick and easy to put together. The only change I made was using 8-oz fresh spinach instead of a full pound. I served it over brown rice.
Tuesday: Pumpkin Chicken Coconut Curry with Walnuts
Wednesday: CrockPot Balsamic Pot Roast with Red Potatoes
New recipe #2. Changes: 1) Used homemade chicken stock instead of beef broth (only kind I had); 2) Only used 1/8 cup evaporated cane juice sugar (I would leave the sugar out completely when I make it again); 3) Used coconut aminos instead of soy sauce; 4) Didn’t add orange zest (didn’t have it).
(I added a bunch of juice to the plate later but thought the photo looked neater without it.)
Friday: Out to dinner
Sunday: CrockPot Pork Tenderloin with Spicy Peanut Sauce
We enjoyed this so much the first time, I made it again when we visited Paul’s parents to watch the Buffalo Bills game. But since I wasn’t at home, I still don’t have a photo!
Changes: 1) Used a 2-lb pork tenderloin; 2) Used salt, pepper, and garlic powder to season the pork; 3) Doubled the ingredients for the sauce (except for the sugar, I only used 3 Tbsp total); 4) Used coconut aminos instead of soy sauce.
Pumpkin Cashew Chicken Coconut Curry
(Adapted from PaleOMG)
- 1 tablespoon coconut or olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb chicken, cut into cubes
- 1 can coconut milk (regular or low-fat)
- 1 cup pureed pumpkin
- 1-2 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- dash of cinnamon
- salt and pepper, to taste
- 1/2 cup walnuts (or cashews) for garnish
- Brown rice for serving
Heat oil in a large skillet over medium heat. Add onion and minced garlic; cook until soft.
Remove onion and garlic from pan. Add the chicken and cook through. Return onion and garlic to the pan.
Add coconut milk, pureed pumpkin, and all the spices. Mix well. Cook for at least 10 minutes.
When curry has thickened a bit, remove from heat. Serve over brown rice (or braised cabbage, as shown in the photo above) and sprinkle walnuts on top.
I made three new recipes this week! And only remembered to take a photo of one of them. Good grief.
Monday: Beef and Date Tagine
New recipe #1. Paul and I really liked this — he even requested that I add it to the list of dishes I intend to make in the future, which I always take as a high compliment.
Changes: 1) The original recipe called for lamb but I used beef; 2) I doubled most of the ingredients except I only used 2.5 cups of chicken stock and 1 tbsp of coconut oil; 3) I used my Dutch oven (it goes straight from the stovetop to the oven so I only had to dirty one dish).
We served it with brown rice.
Tuesday: CrockPot Taco Chili
New recipe #2. This was very tasty. We ate the taco chili on soft corn tortillas the first night but ate the leftovers straight from a bowl.
Changes: 1) Used ground turkey instead of ground beef; 2) Didn’t add pinto beans; 3) Only added one can of diced green chiles and an 8-oz bag frozen corn.
Wednesday: Out to eat
Thursday: Wine-Marinated Sea Scallops & Veggies
New recipe #3. This was very good as well. My only complaint is that it uses a lot of dishes (you have to marinate the veggies and scallops separately in the fridge, then roast the veggies in the oven and cook the scallops on the stovetop).
Changes: 1) Used 2 lbs of scallops; 2) Slightly increased the amount of marinade ingredients to make up for the fact that I was using an extra half-pound of scallops; 3) Only used 1/3 of a red onion, chopped in small pieces (I don’t like large chunks of onion); 4) Didn’t serve it over salad greens.
Friday: Weeknight Bolognese
Saturday: Out to eat
Sunday: Dinner at Paul’s parent’s house
Monday: Creamy Baked Chicken Taquitos
I really love homemade taquitos. We only eat them every few months but I should really make them more often. I purchased and pre-shredded a rotisserie chicken the day before so it didn’t take long to put everything together. Paul microwaved the corn tortillas while I inserted the filling and rolled them up.
We serve them with salsa verde, regular salsa, and Greek yogurt (it’s a healthier alternative to sour cream and also very tasty!).
Tuesday: Thai-Inspired Salmon
This is a good use for frozen salmon (which tends to be a few dollars cheaper per pound than fresh salmon). I’ve found that baking previously-frozen salmon tends to turn out dry, but putting them in a sauce like this eliminates that problem. The crispy vegetables are a nice contrast.
Changes: 1) Didn’t add scallions, lemongrass, or cilantro (didn’t have them); 2) Used a full can of coconut milk.
Wednesday: CrockPot Mexican Pulled Pork Tacos
This was my first time making this recipe. SO GOOD. I will definitely make these again soon. The only change I made was substituting evaporated cane juice sugar for the brown sugar.
I served the meat on corn tortillas with shredded cheddar cheese and guacamole.
Thursday: Smoky Tomato Lentil Soup with Spinach & Olives
This was my third time making this soup; I really love it. I used homemade chicken stock instead of veggie broth.
Friday-Saturday: Out to eat
Sunday: Rotisserie Chicken Salad
Monday: Sausage and Pumpkin Pasta
Paul falls in love with me all over again whenever I make this dish, so I make sure to add it to my meal plan on occasion.
Tuesday: CrockPot Pork Tenderloin with Spicy Peanut Sauce
I completely forgot to take a photo of this! I guess it’s been so long since I’ve taken photos of my food I didn’t even think about it. Paul and I really enjoyed this dish (I rarely make anything with peanut butter so the taste was unusual, as well as delicious). I’ll definitely make it again soon and make sure to post a photo.
Changes: 1) Used a 2-lb pork tenderloin instead of a pork roast; 2) Used salt, pepper, and garlic powder to season the pork (rather than Penzey’s pork seasoning); 3) Doubled the ingredients for the sauce (except for the sugar, I only used 3 Tbsp total); 4) Used water instead of stock (didn’t have any); 5) Used coconut aminos instead of soy sauce.
Wednesday: Out to dinner
Thursday: Black Rice with Shrimp, Peaches and Snap Peas
I’ve made this once before. The first time I only used 1 pound of shrimp, which wasn’t enough. I used 2 pounds this time and it was perfect. The only other change I made from my sister’s recipe was substituting about a Tbsp of jarred minced ginger for the ginger root.
Friday-Saturday: Out to dinner
Sunday: CrockPot Pumpkin Beef Chili
Paul’s parents came over to watch the Bills game with us and ended up staying most of the day. Good times! I’ve always made this recipe with ground turkey but I used ground beef this time since that’s all I had in my freezer.
So…it’s been quite a while! I have a good reason: In late July, Paul and I moved from Washington, DC to his hometown of Buffalo, NY. I’ve been keeping another blog since January about our impending move — appropriately titled I Choose Buffalo.
Most of my efforts these past few months have gone to updating my Buffalo blog, so feel free to check me out there. However, I’m still meal planning! Paul has been getting on my case about neglecting Naturally Minimalist, so it’s partly due to his urging that I sat down to write this post.
My original idea was to go back and list all the meals I’ve made since I last updated, but since I’ve been procrastinating (and subsequently not updating this blog at ALL), I figured I’d just list last week’s meals like I usually do and go from there.
Monday: Fish Stew
Changes: 1) Used 1 Tbsp fennel seed instead of fennel bulb; 2) Served stew over rice instead of polenta. I used tilapia for the fish.
Tuesday: Crockpot Eggplant Tomato Stew with Garbanzo Beans
Changes: 1) Didn’t add kidney beans; 2) Didn’t add tomato paste; 3) Used two cans fire-roasted tomatoes.
Wednesday: Chicken Tortilla Soup
I got this recipe from my sister a few years back, but I don’t think she’s ever posted it on her blog. If so, I couldn’t find it!
Thursday: Cauliflower Pasta Puttanesca
I hadn’t made this in over a year! A big oversight on my part.
Friday-Sunday: Out to eat + Labor Day party
Monday: Baked Chicken in Creamy Tomato Sauce
I adapted this recipe from Dinner, a Love Story. Here is my version:
1.5 lb boneless chicken breasts
1 onion, chopped
8-oz package button mushrooms, chopped
2 cloves garlic, minced
1 28-oz can diced tomatoes
8 oz package sliced button mushrooms
3-4 oz Monterey Jack cheese, cut into chunks
10-12 diced kalamata olives (optional)
Handful roughly chopped basil (or 2 Tbsp dry basil)
In an ovenproof skillet or Dutch oven, brown chicken over high heat in olive oil, about 2-4 minutes a side. Remove breasts from pan (they do not need to be cooked through).
Turn heat to medium-low and add onion, mushrooms, and garlic. After onions are tender, stir in diced tomatoes and simmer for 10 minutes. Return chicken to pan, immersing in sauce. Stir in cheese, basil, and olives (if using).
Bake at 350°F for 20 minutes. Serve with rice.
Tuesday: Penne with Sausage in Tomato Cream Sauce
I hadn’t made this since January! Way too long. This is a great dish.
Wednesday: Weeknight Bolognese
Thursday: CrockPot Indian Butter Chicken
Friday and Saturday: Out to dinner
Monday: CrockPot Indian Chicken Curry
According to my meal-planning calendar, I’ve made this once before. Now that I’ve made it a second time, I can confirm that it’s okay but I don’t love it.
Changes: 1) Didn’t add the sweet potato; 2) Served it with brown rice and a dollop of Greek yogurt (not pictured).
Tuesday: Yogurt Chicken Enchiladas
This was my first time trying this recipe. They were okay, but I didn’t love them either. Next time I would go with a regular enchilada recipe rather than trying to make them “healthy.”
Changes: 1) Used canned enchilada sauce instead of homemade; 2) Used small corn tortillas instead of large (the only size I could find).
CrockPot Pumpkin Turkey Chili
Friday: Baked Chicken Taquitos
I hadn’t made these since March. We were overdue!
Saturday and Sunday: Out to dinner
Monday: Chicken & Sausage Paella
This was my first time making paella. It tasted great!
Changes: 1) Substituted 1 lb chicken for the shrimp.
Tuesday: CrockPot Red Curry Pork with Pickles
Love this recipe!
Changes: 1) Used a full can of coconut milk; 2) Added 2 cups chopped dill pickles.
Thursday: Weeknight Bolognese
Friday: Spanish Skillet Chicken with Yellow Rice
Saturday: Out to dinner
Sunday: CrockPot Coconut Curry Pork
This was my second time making this recipe. I like it, but I forgot how long it takes to trim the fat from the pork roast (about 30 minutes). The end result was still fattier than I prefer, so I wouldn’t go out of my way to make this again.
Tuesday: CrockPot Chicken Tikka Masala
This was my first time making this recipe. I didn’t take a photo because it wasn’t all that pretty (it looks similar to the consistency of CrockPot Indian Butter Chicken, except with more tomatoes). Tasted great, though!
Changes: 1) Added a small can of petite diced tomatoes in addition to the 10-oz can of recommended Ro-Tel (I added extra chicken so I thought it would be too dry otherwise); 2) Added 1/4 cup unsweetened coconut cream to the end product.
Thursday: Fish Stew
This recipe of my sister’s is a favorite in my household. Very good.
Changes: 1) Used 1 tbsp fennel seeds instead of fennel bulb; 2) Served with brown rice instead of polenta.
Friday: Spiced Chicken and Chickpea Stew
I’ve made this a few times recently. Quick, easy, and very good.
Saturday: Out to dinner
Sunday: Spinach-Feta Turkey Burgers with Roasted Broccoli
Burgers: 1 lb ground turkey, 4 oz thawed/drained spinach (1/2 of frozen package), 4-5 oz crumbled feta cheese, salt and pepper.
Roasted Broccoli: toss broccoli florets with minced garlic and olive oil, salt and pepper. Sprinkle with lemon juice when they’re finished cooking (20-25 minutes).