MENU – June Week 1

Week 1

Sunday Menu

  • Rosemary Chicken Croquettes
  • with Arugula
  • Rosemary Mayo and
  • Toasted Crusty Bread

I just love these tasty chicken patties. My little one even loves them.

If you can’t find ground chicken breast you can use a food processor to grind boneless, skinless chicken breast. That’s usually what I do (it’s cheaper too).

Prep

  • Here’s the ratio for 1 pound of ground chicken (Makes ~4-5 croquettes). I usually double it and serve 2 per person. Mix a heaping 1/2 c mayo of choice (you can use the olive oil kind or whatever you prefer) with 2 cloves minced garlic and 2 sprigs of chopped fresh rosemary leaves (about 2 tbsp). Add salt and pepper to taste. Set aside. If you don’t like rosemary, leave it out and just do garlic.
  • Mix 1/2 of the mayo mixture with ground chicken. Save the rest to serve dollops on top of your croquettes.
  • Heat a large skillet to medium heat. Add 1-2 tbsp olive oil to the pan. It’s less sticky if you oil your hands before you pat out the burgers. Cook them in olive oil. Let one side brown well and firm up before flipping. It takes about 10 minutes to cook through (~4-5 minutes per side). You may have to cook them in 2 batches depending on how many you make.
  • Preheat your oven to 400 degrees. Slice your crusty bread. Drizzle with olive oil and pop in the oven to toast until golden brown. Once you remove from oven, take a fresh cut clove of garlic and rub it over the bread.
  • Now serve it all up. The peppery bite of arugula is fantastic. I like to serve the croquettes on a bed of arugula with a dollop of rosemary mayo.
  • Serve with your bread and enjoy!

Grocery Items

  • Ground Chicken Breast
  • Arugula
  • Garlic
  • Fresh Rosemary
  • Mayo of choice
  • Bakery Bread of choice
  • Olive Oil

Monday Menu

  • Pork Chops with Grilled Peaches
  • Roasted Asparagus
  • Seasoned Quinoa

Prep

  • Start by preparing your quinoa per package instructions using chicken stock instead of water for added protein and flavor. NOTE: Make extra for tomorrow. Usually it takes 15-20 minutes on the stove top. Once ready, remove half for tomorrow before adding olive oil and Table Blend Mrs. Dash to taste.
  • Now preheat your grill/grill pan to medium-high heat and your oven to 400 degrees.
  • Get out your peaches and pork chops. First wash and dry your peaches and slice into circular pieces, discarding the pit. Use ~1 peach per person. Drizzle with olive oil and set aside. Now season your pork chops with Table Blend Mrs. Dash or similar. NOTE: We’re making extra chops to use tomorrow as well.
  • Get your chops on the grill/grill pan. They’ll take 5-8 minutes per side depending on thickness. Cook until juices run clear. Try not to overcook especially since we’ll use some tomorrow.
  • While your chops are grilling, place your washed, dried, and trimmed asparagus on a foil-lined baking sheet. Drizzle with olive oil and roll to coat. Season with salt and pepper and pop in the oven for about 15 minutes or until tender.
  • When you flip your chops, add the peaches to the grill. They’ll get some pretty grill marks and soften. Serve over your pork chops alongside your quinoa and asparagus. Beautiful!

Grocery Items

  • Pork Chops, ~ 1 inch thick (2 meals)
  • Fresh Peaches
  • Fresh Asparagus
  • Quinoa (2 meals)
  • Chicken Stock (2 meals)
  • Spices: Table Blend Mrs. Dash or similar

Tuesday Menu

  • Pork Stir Fry (using leftover) with
  • Sugar Snap Peas
  • “Fried Rice” Quinoa (using leftover)

Prep

  • Slice your leftover pork chops into small, thin strips. This will help them heat more quickly without overcooking. Place in a mixing bowl and toss with 1 tbsp cornstarch. Set aside.
  • Place your sugar snap peas in a microwave-safe dish with a cover. Steam for about 4-5 minutes or until just tender. Drain.
  • Heat a medium-large skillet to medium heat. Add 1-2 tsp of toasted sesame oil and 1 tbsp butter. Once butter is melted, add in your sugar snap peas, 2 tsp chili garlic paste and your sliced pork. Once mixed together and starting to warm, add 1/4 c chicken stock per serving you’re making (4 servings=1 cup). Bring to a boil to thicken.  Turn the heat down and simmer until quinoa is ready.
  • 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 1-2 tbsp of lite soy sauce to taste. Mix it up and serve with your pork stir fry.

Grocery Items

  • Sugar Snap Peas
  • Chicken Stock (if you need more)
  • Eggs
  • Cornstarch
  • Chili Garlic Sauce (like THIS)
  • Butter
  • Lite Soy Sauce
  • Toasted Sesame Oil

Wednesday Menu

  • Caprese Hamburger “Steaks”
  • Corn on the Cob
  • Side Salads

I love this colorful and tasty spin on a traditional hamburger “steak.”

Prep

  • Start by patting out your burgers into ~3-inch rounds. Season with salt & pepper. NOTE: Make extra for tomorrow.  I usually get 4-6 burgers out of 1-1.5 pounds of ground beef.
  • Now get your water boiling for corn on the cob. Don’t put your corn in until you’re about 10 minutes from eating. Depending on how tender you like it, boil for 5-10 minutes. Drain and serve with butter.
  • Let’s get your grill/grill pan preheated to medium-high heat. Once heated, place burgers on the grill and cook ~4 minutes per side or to desired doneness (depends on thickness as well).
  • Get that side salad plated with a handful of salad greens and top with your preferred salad veggies. I like to drizzle this salad with olive oil and balsamic vinegar because I like it with the Caprese burger as well.
  • Just before the hamburgers are done, place slices of mozzarella on patties for about a minute to gently melt. Remove from heat and let sit for about 3-5 minutes. Top with sliced tomato and fresh basil leaves.
  • Dig in my friend!

Grocery Items

  • Ground Beef (2 meals)
  • Fresh Basil
  • Fresh Ball of Mozzarella
  • Large Slicing Tomato
  • Corn on the cob (fresh/frozen)
  • Salad Greens
  • Veggies for salad
  • Dressing of Choice (my preference is Olive Oil & Balsamic Vinegar)
  • Butter

Thursday Menu

  • Beefy Mushroom Stuffed Potatoes (using leftovers)
  • with Green Peppers & Onions

SPEED IT UP: If you’re in a hurry and need to get those potatoes cooked up faster, pop them in the microwave for 10-12 minutes, turning halfway.

INGREDIENT TIP: I always cook extra onions, peppers, and mushrooms because they’re great to throw in eggs or other dishes.

Prep

  • Preheat your oven to 400 degrees. Once heated, place your washed medium baking potatoes directly on the rack. Bake for about 40 minutes or until tender.
  • Now slice up your onion and pepper. I like to slice the stems/tops off along the ends and cut into long thin slices. If you didn’t purchase presliced mushrooms, wash and slice those as well.
  • Get out your leftover hamburgers and chop into bite-sized pieces. Place in a bowl or Ziploc bag with 1 tbsp cornstarch and mix/shake to coat. Set aside.
  • Preheat a large skillet to medium heat with 1-2 tbsp butter. Once the butter is melted, add in your veggies. Saute until tender ~7-9 minutes. Then add in your beef bites and mix in to warm. Once warm, add in ~1/4 – 1/2 c beef stock and bring to a quick boil to thicken. Once your sauce comes together, add ~1/4 tsp dried oregano per person and salt and pepper to taste. Keep warm until time to stuff your potatoes. You can top it all off with sour cream if you like. Now eat them up!

Grocery Items

  • Baking Potatoes
  • Green Pepper
  • Yellow Onion
  • Mushrooms, pre-sliced
  • Beef Stock (small container)
  • Cornstarch
  • Butter
  • Sour Cream, if desired
  • Spice: Dried Oregano

Friday Menu

  • Grilled Chicken with
  • Sauteed Broccolini and
  • Lemon Pasta

This lemon pasta may sound different but it’s awesome! It’s inspired by Giada’s recipe. A few years ago I got to eat it in her restaurant (AND meet her!).

NOTE: Don’t let pasta freak you out–it’s all about portion. Use the plate method: 1/4 plate starch (pasta), 1/4 plate protein (chicken), and 1/2 plate veggies.

Prep

  • Preheat grill. If you’ve never used a mallet to pound chicken breasts flat, try it. The chicken cooks more evenly and stays really juicy. I coat with olive oil, salt, pepper, & Italian blend seasoning (like Mrs. Dash Tomato, Basil, Garlic/similar). You can use an indoor grill or grill pan if outdoor grilling isn’t an option.
  • Boil 12-16 oz pasta. In a separate bowl mix 1/3 c olive oil, the juice of two large lemons, 2 tbsp lemon zest, black pepper to taste, and 1 c grated Parmesan. Mix in hot pasta plus a little pot/pasta water (1/8-1/4 c) if needed for sauce. You can garnish with fresh or dried parsley if you like. NOTE: this makes 4-6 servings, so if you want to prepare half you can.
  • Saute your broccolini in a medium saute pan heated to medium-low heat with 1 tbsp olive oil. Stir around saute pan until tender (5-6 minutes), dust with Parmesan, and place on plates.
  • Serve your chicken alongside a portion of lemon pasta and your beautiful broccolini. Molto bene!

Grocery Items

  • Boneless, Skinless Chicken Breasts (2 meals)
  • Broccolini
  • Lemons
  • Spaghetti Noodles
  • Olive Oil
  • Parmesan, grated
  • Spice: Dried Parsley (if you have fresh, use it)

Saturday Menu

  • Caesar Salads with
  • Grilled Chicken (using leftover)
  • Capers and Croutons

INGREDIENT NOTE: You may know I think capers are fabulous little flavor bombs. If you don’t like them, that’s cool. Just leave them out.

If you’re not in the mood to make your dressing, just add a Caesar dressing of choice to your grocery list.

Prep

  • I make my own Caesar dressing. It’s the best! This Caesar dressing is based on Jennifer Chandler’s recipe in Simply Grilling cookbook (used with permission). It’s one of my favorite cookbooks. I’ve tweaked based on my taste buds.
  • Make the dressing. You’ll need 2 cloves of garlic (minced), 1/2 tsp anchovy paste, 1 beaten egg, 2-3 tbsp freshly squeezed lemon juice, 2 tsp Dijon mustard, a dash of Worcestershire sauce, 1/3 c olive oil, & Kosher salt and freshly ground pepper to taste. Whisk it all up. Keep refrigerated for up to one day.
  • Now mix it all up. Place 2-3 tbsp of dressing in the bottom of a large salad bowl. Add 1-2 large handfuls of chopped romaine on top and use two forks or salad tongs to mix. I like to mix in the grated Parmesan to taste at this point.
  • Get our your leftover chicken and slice into thin strips. Place on top of dressed salad. Now add croutons and capers to taste. That’s some zesty goodness!

Grocery Items

  • Romaine Lettuce
  • Garlic
  • Capers, jarred
  • Croutons
  • Parmesan, grated
  • Dressing:
    • Lemon
    • Egg
    • Olive Oil
    • Dijon Mustard
    • Worcestershire Sauce
    • Anchovy Paste
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