MENU – December Week 1

Week 1

Sunday Menu

  • Hamburger Steaks with
  • Roasted Red Peppers & Provolone and
  • Honey Roasted Brussels Sprouts

LEFTOVER TIP: When you’re cooking the extra burgers for Tuesday’s dinner, cook them a little less done than normal. This will keep them from getting overdone when you reheat them.

Prep

  • Preheat your oven to 400 degrees. Start by washing and trimming your Brussels sprouts. You can buy a little bag of them or shoot for about 1 cup per person (I can eat more than that because I really like them). Trim the ends off and cut them in half. Place in a mixing bowl. Generously coat and toss with olive oil, salt, and pepper to taste. Spread evenly on a baking sheet and pop in the oven for 25-35 minutes or until tender. Toss them halfway through roasting.
  • Pat out your hamburger patties. We call them “steaks” because we’re not putting them on a bun. You’ll get about 4 patties per pound of meat. NOTE: Make extra for Tuesday night. I’m going to cook these in a large skillet. You can grill them if it’s not too chilly where you live. Heat your skillet to medium heat and cook burgers for about 5 minutes per side or until desired doneness.
  • Now add about 1/2 Tbsp honey per serving of sprouts you’re roasting to the same mixing bowl used to dress them. When the spouts are finished roasting, put them back in the bowl and gently mix to coat them with the honey.
  • Just before your burgers finish in the pan, add your roasted red peppers and a provolone slice to each. Let the cheese melt and serve them up. NOTE: Don’t top the burgers you’re cooking for Tuesday. Remove them from the pan as soon as they’re done so they don’t overcook.

Grocery Items

  • Ground Beef (2 meals)
  • Brussels Sprouts
  • Honey
  • Olive Oil
  • Roasted Red Peppers, jarred (2 meals)
  • Provolone Cheese, sliced (2 meals)

Monday Menu

  • Seasoned Grilled Chicken with
  • Mac & Cheese and
  • Balsamic Asparagus

CONFESSION: I rarely make homemade mac & cheese, and I sure don’t do it on a week night. Pick up a box with ingredients you feel good about and make it.

Prep

  • Preheat your oven to 400 degrees.
  • Get those chicken breasts rocking by drizzling them with olive oil and sprinkling with salt, pepper, and Table Blend Mrs. Dash (or similar). NOTE: Make extra chicken for Wednesday’s dinner.
  • Preheat your grill pan or grill. Cook chicken breasts until done or juices run clear. I like to slice the chicken and fan it out on the plate to serve.
  • Now get your water boiling for your mac & cheese. Follow instructions on the box except I add a little extra milk (2 Tbsp) and shredded cheese (1/2 c) to jazz it up.
  • Line a baking sheet with foil and place your washed and trimmed asparagus (trim the woody ends off) on it. Drizzle with olive oil and balsamic vinegar to taste (2 Tbsp per 3-4 servings). Salt and pepper to taste. Roll them a bit to coat and put in the preheated oven for about 10 minutes. TASTY TIP: Don’t let that yummy balsamic go to waste…spoon it over your chicken.
  • Dinner is done!

Grocery Items

  • Chicken Breasts, boneless, skinless (2 meals)
  • Asparagus
  • Olive Oil
  • Balsamic Vinegar
  • Mac & Cheese of choice
  • Milk
  • Butter
  • Shredded Cheese of choice
  • Spice: Table Blend Mrs. Dash (or similar)

Tuesday Menu

  • Meatball Sandwiches (leftover) with
  • Sauteed Zucchini & Peppers

TIME SAVER TIP: Buy pre-sliced frozen peppers in your frozen veggie section. Just steam and drain them to use for this dinner.

Prep

  • You’ll have this dinner ready in a flash.
  • Wash and slice your zucchini & peppers. I slice my zucchini into rounds then in half. I slice the peppers into about 1/2 inch strips.  NOTE: Make extra peppers and zucchini to use in tomorrow’s dinner.
  • Preheat a large skillet and add 1-2 Tbsp olive oil. Now add your veggies to saute. Add salt and pepper to taste. Cook until tender (about 7-9 minutes).
  • Get out your leftover hamburgers that have already been cooked. Coarsely chop into meatball-ish 😉 chunks. Put in a microwave-safe bowl and pour in pasta/tomato sauce. Use as much or as little as you like. Cover with a paper towel and heat in the microwave.
  • Now build your sandwiches using English muffins or small sub-like rolls. You can put the veggies on the sandwiches or on the side. I like to build like this… bread, meatballs with sauce, veggies, slice of provolone, sprinkle with dried oregano to taste, and put your bread on top. Heat in the microwave for about 20-30 seconds more to get your cheese melted. It’s an all-in-one meal. YUM!!

Grocery Items

  • English Muffins or Mini Sub-like rolls
  • Tomato/Pasta Sauce
  • Provolone, sliced, if you need more
  • Zucchini, fresh
  • Bell Peppers, fresh or frozen
  • Olive Oil
  • Spice: Dried Oregano

Wednesday Menu

  • Grilled Chicken Pasta (leftover chicken) with
  • Sauteed Zucchini & Pepper Sauce (using leftovers) and
  • Arugula

THE BALANCED PASTA PLATE: I really enjoy pasta, and it’s a food that I can easily overeat. When I was visiting Napa Valley a few years ago, I had it served this way at a restaurant. It’s beautiful and balanced.

Prep

  • It’s another easy peasy meal. We’ve got some great leftovers that we’ll mix together to make a quick & tasty meal.
  • First, get the water for your noodles going. Follow instructions on the package to get them cooked al dente (perfect texture to bite or “to the tooth”).
  • Slice your chicken and get out your veggies. I like to reheat it all in a saute pan with olive oil. You can “sauce it” either with leftover pasta/tomato sauce from last night OR add extra olive oil and Parmesan. I’m likely going to add the extra olive oil and parm.
  • Put arugula on the plate first. Now, put your pasta on top and add your chicken and veggies.

Grocery Items

  • Pasta Noodles of choice
  • Tomato/Pasta Sauce (Optional)
  • Olive Oil
  • Parmesan Cheese
  • Arugula

Thursday Menu

  • Honey Soy Glazed Skillet Pork Chops with
  • “Stir-fried” Quinoa and
  • Steamed Sugar Snap Peas

Prep

  • Get your quinoa cooking according to package instructions. I tend to use chicken stock instead of water. NOTE: Make extra for Saturday night.
  • Preheat your skillet to medium heat. Drizzle pork chops with olive oil (as usual :)) and season with pepper and garlic powder to taste.  Add about 1 Tbsp olive oil. Start your chops. They’ll take about 5-7 minutes per side depending on thickness. NOTE: Don’t forget to make more pork chops to use tomorrow night.
  • Mix together 1/2 Tbsp honey & 1/2 Tbsp lite soy sauce per chop. Once pork chops are done, remove them from the heat and spoon the honey-soy glaze over both sides of the chops.
  • Place your sugar snap peas in a microwave-safe dish with a cover. Steam for about 6-7 minutes or until tender.
  • Once your quinoa is done, you can give it a twist by stir-frying it. Remember to reserve some plain quinoa for Saturday. In a medium skillet, add about 1 Tbsp butter. Once melted, add in the number of servings of quinoa needed for tonight’s meal. Crack 1-2 eggs into the skillet. Stir egg and quinoa mixture around the pan until eggs are done. Add lite soy sauce to taste (1-2 Tbsp). Mix it up and serve with your pork chops and sugar snap peas.

Grocery Items

  • Pork Chops (2 meals)
  • Sugar Snap Peas, fresh or frozen
  • Quinoa (2 meals)
  • Chicken Stock
  • Honey
  • Lite Soy Sauce
  • Eggs
  • Butter
  • Spice: Garlic Powder

Friday Menu

  • Pork Chops (leftover) on
  • Cranberry, Feta Cheese, & Walnut Salad

Variation: You could pick up and use a rotisserie chicken (or leftover turkey from the freezer) instead of pork chops if you’d prefer.

Prep

  • Getting a meal on the table does not get easier than this! Get out your dinner salad bowls or plates.
  • Place 1-2 handfuls of salad greens in your bowls followed by 2-3 Tbsp each of dried cranberries, walnut pieces, & crumbled feta cheese.
  • Now slice your leftover pork chops into bite-sized pieces and put on the salads. Top with your preferred raspberry vinaigrette. We’re not adding a starchy side because we’re using sweet dried cranberries, and it’s likely the dressing has some added sugar as well. This will be another all-in-one dish.

Grocery Items

  • Salad Greens
  • Dried Cranberries
  • Feta Cheese Crumbles
  • Walnuts (pieces)
  • Raspberry Vinaigrette of choice

Saturday Menu

  • It’s the Dinner Club Menu
  • Broiled Garlic Shrimp Skewers with
  • Quinoa Bites (using leftovers)
  • Sauteed Broccolini (Baby Broccoli) and
  • Dark Chocolate & Berries

I’m on a broccolini kick! If you don’t like regular ol’ broccoli, give this a try. It’s more tender and cooks more quickly.

VARIATION: You could use chicken or steak on the skewers if you’re not feeling shrimpy. The seasoning would jive with either.

Prep

  • Start by soaking your skewers in water (if they’re wooden) for about 20 minutes. This will help prevent them from burning.
  • Using your leftover quinoa, mix in 1 beaten egg and 1/4 c Parmesan per 2 c quinoa in a mixing bowl. You can add a little diced roasted red pepper or sun-dried tomatoes here if you like–just make sure to pat them dry. The additions are optional but would be tasty. Using a small spoon, roll into balls (hush puppy or tater tot sized).
  • You’ll be using peeled and deveined fresh or frozen and thawed shrimp. Now skewer your shrimp and place on a foil-lined baking sheet. Drizzle with olive oil on both sides. Season with salt, pepper, and fresh minced garlic to taste. Set aside. Preheat oven to broil (450-500 degrees).
  • Heat 1-2 Tbsp olive oil in a medium-large skillet over medium-high heat. Cook your quinoa bites until firm and browned on the outside. Set aside on a paper towel-lined plate. You may need to do more than one batch to avoid crowding your pan.
  • Start your broccolini. Saute in a medium skillet with olive oil over medium heat. Add salt, pepper, and a little red pepper flake to taste. Saute about 5 minutes or until tender.
  • Pop your shrimp under the broiler. It should take about the same amount of time as your broccolini (~4-5 min). Flip halfway through cooking. BURN WARNING: Keep an eye on your shrimp. Every broiler is different and your shrimp could burn quickly.
  • Now you’re ready for dinner club!! I like to set this all out and serve it buffet style.
  • Break up your dark chocolate bars into chunks and serve with your berries of choice. Cheers!

Grocery Items

  • Shrimp, large, fresh or frozen
  • Broccolini
  • Dark Chocolate Bar
  • Berries of choice
  • Olive Oil
  • Garlic
  • Roasted Red Peppers, jarred (If you need more, Optional)
  • Sun-dried Tomatoes (Optional)
  • Parmesan, grated
  • Eggs
  • Spice: Red Pepper Flakes (optional)
Print Friendly, PDF & Email