Menu – February Week 1

Week 1

Sunday Menu

It’s a Big Game Meal complete with Dip-ability!

  • Layered Bean Dip
  • Beefy Tostadas
  • Veggies & Dip

MENU ITEM NOTE: Tostadas are crispy little Mexican pizzas. You can purchase pre-made tostadas, or you easily crisp up corn tortillas yourself. We’re doing these for the big game because they taste great, look nice on a platter, and offer versatility for your eaters.

Prep

  • First, let’s make that bean dip and get it chilling in the fridge for an hour or two. Chilling isn’t required but does help the flavor. This is super tasty and easy. Get out an 8 X 8 square dish or similar. Start by scooping out one can of refried beans and pressing evenly into the bottom of the dish (you could smash up pintos if you prefer). Now scoop out the “meat” of two avocados and mash with the juice of 1/2 a lime. Spread over beans evenly.
  • Keep layering evenly with ~1 c sour cream & 1 c Greek yogurt mixed together. Sprinkle with chili powder to taste, then 1 can diced Mexican/Spicy Tomatoes (drained well), and 1-2 c shredded cheese. I like to top with sliced black olives (small can drained) and freshly chopped cilantro to taste. You can serve with or before your tostadas using tortilla chips of choice.
  • Get your veggie tray ready. I like cherry tomatoes and broccoli florets with sliced cucumbers and carrots. Place in the fridge until game time with your ready-to-go dip (there are many with quality ingredients these days).
  •  Now cook up your ground beef. Season with salt and pepper to taste. NOTE: Go ahead and cook what you need for tomorrow’s soup and put that away in the fridge.
  • If you’re using tortillas (vs. premade tostada shells), preheat your oven to 425 degrees. Lightly spray a baking sheet with cooking spray of choice. Place tortillas in a single layer and lightly spray with cooking spray. Bake 5-7 minutes until crisp.
  • Now layer with your ground beef, a Tbsp of salsa, ~1/4 c shredded cheese, and chili powder to taste. I like a few with sliced jalapenos as well.
  • Pop in the oven 5-7 minutes until cheese is melted. Serve it up with your veggies, dip, and dip!

Grocery Items

  • Ground Beef
  • Refried Beans
  • Salsa of choice
  • Sour Cream
  • Plain Greek Yogurt
  • Avocados
  • Lime
  • Shredded Cheese
  • Veggies of choice for dipping/Veggie Tray
  • Fresh Cilantro
  • Canned Sliced Black Olives (optional)
  • Small Corn Tortillas or premade Tostadas
  • Tortilla Chips
  • Greek Yogurt Ranch Dip/Similar
  • Spice: Chili Powder

Monday Menu

  • Slow Cooker BBQ Chicken
  • Sweet Potato Fries
  • Side Salad

Prep

  • IN THE MORNING: Get out your Crock Pot. Add 1-2 Tbsp olive oil and 4-6 boneless, skinless chicken breasts. Season with salt and pepper to taste. Add about 1 cup of your favorite BBQ sauce. Flip chicken until coated. Set on low for ~8 hours. NOTE: Make enough for 2 meals. We’ll use the leftovers on Wednesday.
  • Preheat oven per package instructions for your preferred sweet potato fries. You can make them if you want and have the time, but a convenience or frozen product with quality ingredients is just fine too. If you make them, slice into finger-sized pieces and spray with cooking spray to help crisp them up. It takes about 35-40 minutes at 425 degrees if you’re making your own.
  • Mix up your side salads using salad greens, sliced cucumbers, cherry tomatoes, and precut carrots. Top with your preferred salad dressing. I like to use a high-quality olive oil and balsamic vinegar.

Grocery Items

  • Chicken Breasts, boneless, skinless (2 meals)
  • Sweet Potato Fries, frozen OR Sweet Potatoes
  • Salad Greens
  • Cucumbers
  • Cherry Tomatoes
  • Matchstick Carrots
  • Dressing of choice

Tuesday Menu

  • Beef Stir Fry w/
  • Broccoli, Carrots, & Water Chestnuts
  • Rice

DID YOU KNOW? You can often find “stir fry blends” of precut frozen veggies in your freezer section. Just steam in the microwave to thaw. Drain and add to your stir fry once the meat is mostly cooked.

Prep

  • Start by slicing up your beef. You can choose sirloin, sirloin tips, flank steak, or similar. Slice into bite-size pieces. This is the next step for about a pound to a pound and a half of meat. Tweak as needed. Put in large mixing bowl and toss with 1 Tbsp cornstarch.
  • Now get your rice cooking. I often use frozen that I can just quickly steam in the microwave. Use whatever you prefer. You can also add beef stock instead of water to give a richer flavor. NOTE: Make extra rice for tomorrow night’s meal.
  • Get your broccoli florets steaming (2-3 c) just a bit in the microwave. Drain and set aside.
  • Let’s put it all together. Heat a large skillet to medium-high heat. Add 1 tsp of sesame oil (if you don’t have it, just use butter). Add your beef. Cook through. Once your meat is cooked, add in all of your veggies: the steamed broccoli, 1 cup of matchstick carrots, and a can of drained water chestnuts. Mix together.
  • Add 1/2-1 c beef stock and 2-3 Tbsp soy sauce. Bring to a quick boil to thicken. Serve this tasty stir fry over your rice.

Grocery Items

  • Beef Sirloin, Flank, or precut meat
  • Broccoli Florets, fresh or frozen
  • Matchstick Carrots
  • Water Chestnuts, canned
  • Quick Cooking Rice
  • Cornstarch
  • Beef Stock
  • Lite Soy Sauce
  • Sesame Oil

Wednesday Menu

  • Cheesy BBQ Chicken Stuffed Peppers (using leftovers)
  • w/ Rice (using leftovers)

COOKING NOTE: You could get the peppers prepped and cook them all the way in the microwave. I prefer the cheese a little browned, so I use the oven. That’s the only difference.

Prep

  • Preheat your oven to 400 degrees.
  • Start by washing and slicing your bell peppers. I prefer the flavor of red, yellow, or orange. Slice from stem to end, remove the seeds, and place open-side up in a baking dish. I usually make 2 halves per person. Put in microwave to soften for about 5-7 minutes.
  • Now get out your leftover BBQ chicken and your leftover rice. Add a spoonful of rice to each pepper. Then pack with your BBQ chicken and cover with shredded cheese of your choice. Top with a few jalapeno slices if you like (I like).
  • Pop in the oven for about 25-30 minutes until heated all the way through or cheese is bubbling. This balanced meal comes in a pepper veggie bowl!

Grocery Items

  • Bell Peppers
  • Shredded Cheese
  • BBQ Sauce of choice
  • Jalapenos, sliced in can (optional)

Thursday Menu

  • Quick Chili Garlic Shrimp
  • Buttered Corn
  • Roasted Asparagus

Some of you can tell I love Sriracha sauce. This chili garlic sauce is its cousin. Here’s a picture. 😉

Prep

  • Thaw your shrimp and pat them dry.
  • Preheat your oven to 425. Wash and trim/break the ends off your asparagus. Place on a foil-lined baking sheet and drizzle with olive oil. Add salt and pepper to taste.
  • Now get your corn cooking. I steam it in the microwave. Drain and add butter and salt to taste.
  • Now cook up the shrimp. It’s quick and easy. In a skillet, add 1-2 Tbsp butter depending on how many servings you’re making. This amount will be for 4 servings (1-1.5 pounds total, that’s about 8-10 large or 10-14 medium shrimp per person).
  • Once your shrimp is almost done (about 2-3 minutes per side), add at least 1 tbsp chili garlic sauce. The butter & chili garlic sauce combine to make an amazing sauce for the shrimp. Cook until done.
  • Serve with your corn and asparagus. Dinner is served!

Grocery Items

  • Asparagus, fresh
  • Corn, frozen
  • Shrimp, frozen, peeled and deveined
  • Butter
  • Olive Oil
  • Chili Garlic Sauce

Friday Menu

  • Lasagna Rolls with Tomato Sauce
  • Spinach

SERVING NOTE: I just love how the bed of spinach you serve this on wilts right into the delish, cheesy meal (and you don’t have to cook it!).

Prep

  • Boil your water for your lasagna noodles. Once cooked, drain and pat dry. Spray a 9 X 13 or similar baking dish and preheat your oven to 375 degrees.
  • Now mix together 2-3 c ricotta cheese, 1 c grated Parmesan, 1 c shredded Italian cheese of choice, 1 tsp Italian Seasoning, and 1 beaten egg.
  • Use a heaping 1/4 c of the cheese mixture and place on the end of a flat lasagna noodle. Carefully roll to the end and place in the dish. I make 2-3 per person.
  • Now spoon sauce over each roll and top with more Italian shredded cheese. Bake uncovered for 30-40 minutes until cooked through.
  • Place a handful of spinach on your plate or in a shallow bowl. Drizzle with olive oil and place lasagna rolls on top. Enjoy!

Grocery Items

  • Spinach, fresh
  • Tomato/Pasta Sauce of choice
  • Lasagna Noodles
  • Ricotta Cheese
  • Parmesan Cheese, grated
  • Egg
  • Italian Cheese, shredded
  • Olive Oil
  • Spice: Italian Seasoning

Saturday Menu

  • Heart-Shaped Mini Meatloaves
  • Roasted Veggies
  • Strawberries w/ Chocolate

Valentine’s Day is just around the corner and sometimes it’s hard to cook up a lovely meal like this one on a weeknight. So we’re cooking it up tonight!

INGREDIENT NOTE: My favorite Dark Chocolate Bar is Ghiradelli 72%. To me, it’s the perfect combination of dark and sweet.

Prep

  • This is our basic meatloaf recipe with a LOVEly spin. Preheat your oven to 375 degrees. Line a baking sheet with foil.
  • Get out your ground beef (~1 pound) and place in a large mixing bowl. Add 1/2 c finely chopped onion and 1/2 c finely chopped bell pepper (red or green), 1/2 c bread crumbs, a can of diced tomatoes (drained well), and salt and pepper to taste. Mix it up with a fork or just use your clean hands. Shape into 4 little “heart” loaves. Mix together 1 Tbsp honey and 1/4 c ketchup and spread on top. Pop in the oven for ~45-50 minutes or until done.
  • Now slice up your clean veggies. Quarter your potatoes and slice your zucchini into about 1 inch thick pieces. Then slice the zucchini in half again. In a large mixing bowl, place your potatoes, zucchini, and clean whole mushrooms. Generously coat with olive oil and season with Mrs. Dash Table Blend or similar along with salt and pepper to taste. Pour onto a baking sheet and pop in the oven below your mini meatloaves for about 40 minutes or until potatoes are tender.
  • Serve with fresh strawberries and pieces of broken dark chocolate on the side.

Grocery Items

  • Ground Beef
  • Onion
  • Bell Pepper
  • Bread Crumbs
  • Diced Tomatoes, canned
  • Honey
  • Ketchup
  • Red Potatoes
  • Mushrooms
  • Zucchini
  • Strawberries, fresh
  • Dark Chocolate Bar of choice
  • Spice: Mrs. Dash Table Blend or similar
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