MENU – December Week 2

Week 2

Sunday Menu

  • Chicken Drummies
  • Skillet Corn with Peppers
  • Side Salad

LEFTOVER LUNCH TIP: I plan on making extra drummies and salad. It makes a tasty and balanced leftover lunch. You can even throw some leftover corn on your salad.

Prep

  • Preheat your oven to 400 degrees. Line a baking sheet with foil and lay out your drummies. Season with salt, pepper, and any other spice you like (optional). Pop in the oven for about 50 minutes. NOTE: You can sauce them up when they come out of the oven.
  • Make your side salad and set aside. Place salad greens on half of your plate with your preferred salad veggies on top. I like to add shredded carrots, cucumbers, and grape tomatoes. Use your preferred dressing – I’ll be using balsamic vinegar and olive oil.
  • Thaw your corn. I like to put it in the fridge earlier in the day or quickly steam it in the microwave. Dice up a red pepper. I love the color and flavor combo of this dish. Get your corn cooking about 10 minutes before the drummies are done so they’ll be ready at the same time.
  • Preheat a skillet to medium-high. Put 1-2 Tbsp of butter in the skillet to melt (about 1/2 Tbsp per serving). Now start the peppers. Saute them for about 2-4 minutes and then add your drained corn. Add salt and pepper to taste. Saute all together for about 5-8 minutes or until it’s hot.
  • Remove drummies from oven and drizzle with your preferred sauce. I like buffalo or BBQ. Enjoy!

Grocery Items

  • Chicken Drumsticks
  • Corn, frozen
  • Red Bell Pepper
  • Salad Greens
  • Salad Veggies like Tomatoes, Cucumbers, Carrots, etc..
  • Dressing of choice
  • BBQ or Buffalo Sauce

Monday Menu

  • Slow Cooker Pozole (Pah-zol-lay)
  • Cheese Quesadilla

This traditional Mexican soup is so delicious. I’ve tweaked it with some tasty time-saving tricks.

VARIATION: This could easily be made with chicken breast or a lean beef roast.

If you don’t have a slow cooker, you can make it in a big pot. Just chop the meat into bite-sized pieces, saute in your pot with olive oil until cooked through, and add garlic, spices, and onions. Once your onions have cooked down, add the rest of your ingredients (except hominy & cilantro) and let it simmer for 20-30 minutes. Stir in hominy and cilantro before serving.

Prep

  • Start by getting out your Crock Pot and setting it on low. Add olive oil generously to coat the bottom of the pot. Add 2-3 chopped cloves of garlic. I use at least 1 pound of meat, but you can use 2 pounds. I like plenty of meat in a soup.
  • Place your 1-2 pounds of pork loin (sliced into 2-3 inch sections) and 1 medium yellow onion (diced) into the pot. Now add 2 tsp ancho chili powder (or you can use regular chili powder), 1/2-1 tsp dried oregano, 1 small can chopped green chilies (drained), and 1 jar/can red enchilada sauce. Put the lid on and walk away. Let the Crock Pot do its thing for 8 hours.
  • About 30-60 minutes prior to serving, open the lid and pull the meat apart. It should be easy to pull apart with 2 forks. Now add in your regular sized can of drained hominy, 4 cups of chicken stock, the juice of 1 lime, and 1/3 cup chopped fresh cilantro (add more or less depending on how much you like it).
  • Slap your cheese quesadillas together. I add shredded cheddar and little chili powder. Toast in a skillet or griddle pan until cheese is melted. Cut into points.
  • Mix up your Pozole and garnish with thinly sliced cabbage and radishes on top (if desired). Serve with cheese quesadilla points.

Grocery Items

  • Pork Loin
  • Lime
  • Garlic
  • Cilantro
  • Yellow Onion
  • Radishes (for topping)
  • Shredded White Cabbage (for topping)
  • Avocado (for topping)
  • Olive Oil
  • Hominy, canned
  • Green Chiles, canned
  • Red Enchilada Sauce, can/jar
  • Chicken Stock, 32 oz container
  • Tortillas
  • Cheese of choice
  • Spices: Ancho Chili Powder and Dried Oregano

Tuesday Menu

  • Flat Iron (or Sirloin) Steak
  • “Micro-Baked” Potatoes
  • Side Salad

Using these quick-cooking and forgiving cuts can help make a weeknight steak dinner easy peasy!

Prep

  • Get out your flat iron steaks (or similar). Season with olive oil, salt, and pepper. Set aside. NOTE: Make extra steak for tomorrow night.
  • Get your baked potatoes going. Wash, dry, and prick with a fork. Put your potatoes on a plate and microwave them for about 10-12 minutes on high. It takes just a few extra minutes per potato you add. Turn potatoes over halfway. Careful: HOT potato!
  • Mix up your side salad just like we did on Sunday (we’re going to use our produce up). Use your preferred salad dressing. Add salads to half of each dinner plate.
  • Now get your steak sizzling. Preheat a large skillet to medium-high heat. Add your steak and cook 5-7 minutes per side depending on your preferred doneness. Let rest about 5 minutes on a cutting board before serving.
  • Serve it all up. Steak, salad, dressing, potatoes, and I’m adding some butter, sour cream, and chives to my potato. Winner, winner, steak dinner!

Grocery Items

  • Steak, Flat Iron/Sirloin (2 meals)
  • Baking Potatoes
  • Salad Greens
  • Salad Veggies like Tomatoes, Cucumbers, Carrots, etc.
  • Dressing of choice
  • Sour Cream
  • Butter
  • Spice: Dried Chives (optional)

Wednesday Menu

  • It’s Brinner Time!
  • Steak & Eggs (leftover steak)
  • Toast/Biscuit
  • Berries

Prep

  • If you prefer biscuits to toast, go ahead and preheat your oven per package instructions. Pop them in the oven.
  • Yum, Yum. Steak and eggs. Slice your leftover steak from last night. Get it heated up in a skillet over medium heat.
  • Mix up your eggs and pour them into the skillet with the steak just before the steak is done and cook through.
  • Serve it all up with your berries. Brinner is done.

Grocery Items

  • Eggs (2 meals)
  • Bread for toast or Frozen Biscuits
  • Berries
  • Butter

Thursday Menu

  • Rosemary Roasted Chicken with Lemon, Onions, & Mushrooms
  • Sweet Potato Medallions

Prep

  • Preheat your oven to 400 degrees. Put 2-3 cloves minced garlic in a baking dish and place chicken on top. Drizzle with olive oil and season with salt, pepper, and the juice of a lemon (~1/2 a lemon per chicken breast). Throw the juiced lemons in the dish with chicken. Now add the sliced onion and prewashed and sliced mushrooms around the chicken breasts. Drizzle with a little more olive oil and add a touch more salt and pepper to taste. I like to wedge in a sprig or two of rosemary for added flavor. Pop in the oven for 30-40 minutes (bone-in may take 40-50 minutes). NOTE: Make extra chicken and sweet potatoes for leftovers on Saturday. Reserve some onions as well.
  • Wash and slice your sweet potatoes into 1/2 inch slices. Drizzle a foil-lined baking pan with olive oil and place sweet potato slices on it. Add a little more oil on top and season with salt and pepper.
    Put in the oven with your chicken to cook for about 30 minutes.

Grocery Items

  • Chicken Breasts, bone-in or boneless (2 meals)
  • Onion (2 meals)
  • Mushrooms
  • Lemons
  • Sweet Potatoes (2 meals)
  • Olive Oil
  • Garlic
  • Rosemary, fresh (optional)

Friday Menu

  • It’s Pizza Night!
  • Veggies & Dip

Sometimes you need a pizza night. You can make it on your own, pick up to bake (like Papa Murphy’s) or order delivery. It just depends on the week… we do both, and it’s usually planned.

Prep

  • Remember: You can buy a pizza crust or use little pitas and build your own. OR you can order a pizza. It’s up to you and normal, healthy eaters do that here and there.
  • You can put the ingredients out to build a pizza bar or put your delivery order in now. 🙂
  • Just use the plate method – half your plate pizza and the other half your veggies with dip.

Grocery Items

  • Pizza Crust or Pitas
  • Pizza Sauce
  • Mozzarella Cheese
  • Toppings of choice
  • Veggies for dipping
  • Salad Dressing of choice

Saturday Menu

  • Sweet Potato and Chicken Hash with Onions (Using all leftovers)
  • Fried Eggs

LEFTOVER TREND: I used to work with a really great chef. She loves to make hash this and hash that. This is based on some fun food tips I’ve learned from her.

Prep

  • Get out your leftover sweet potatoes, chicken, and onions. Chop everything into bite-sized pieces and gently reheat with olive oil in a medium skillet.
  • Transfer to a plate and use the same skillet to fry up your eggs. Place one fried egg on top of each hash portion.
  • This is a quick and comforting leftover dish. Enjoy!

Grocery Items

  • Olive Oil
  • Eggs (if you need more)
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