April Week 2

Sunday Menu

• Spiral Sliced Ham
• Cranberry Feta Salad
• Dinner Rolls with Butter

This is a great time to buy a delish spiral ham — they’re usually on sale around Easter.

If you don’t want to buy a big ham, you can have enough slices for these meals cut how you’d like at the deli counter.

There are things I make and things I buy. I buy rolls and everyone eats them. I’m not a baker and I’m at peace with that. 🙂

INGREDIENT SWAP: I love ham! I realize not everyone does so you can easily tweak this meal and tomorrow’s with rotisserie chicken.

Prep

• Preheat your oven per instructions on the ham. Spiral sliced hams are precooked but they take a couple of hours to reheat. Give the instructions a look right when you buy the ham so you’ll have an idea of cooking time. NOTE: We’ll use the leftovers tomorrow.
• You can mix up the salad a couple of hours before if you’d like, just don’t put the dressing on until you serve it. This sweet salad is such a compliment to the savory ham. In a large salad bowl add salad greens, dried cranberries (~2 tbsp/person), chopped walnuts/pecans (~1 tbsp/person), and crumbled feta (~ 1 tbsp/person). Just before serving, mix in your dressing (~2 tbsp/person).
• Once your ham comes out of the oven, change the temperature per heating instructions on the rolls. Place your rolls on a baking sheet and pop in the oven.
• Serve your ham, salad, and roll with butter. That’s how we’ll do it :).

Grocery Items

• Salad Greens (2 meals)
• Dried Cranberries
• Walnuts/Pecans
• Feta Cheese, crumbled
• Spiral Sliced Ham (2 meals)
• Cranberry or Raspberry Vinaigrette of choice
• Dinner Rolls of choice

Monday Menu

• Toasted Ham (leftover) & Cheddar Sandwiches
• Side Salad

LUNCH EASY PEASY: If you have enough, go ahead and make an extra sandwich and salad to carry along tomorrow.

Prep

• Get out your extra ham slices and heat just slightly in the microwave to warm. This helps your sandwich toast faster without overcooking. Now get out your cheese slices and butter. Make your sandwiches with a couple of ham slices and a slice or two of cheese. Spread a bit of butter on each side of your sandwiches.
• Preheat your skillet or griddle pan to medium heat. Get your sandwiches cooking. Don’t start them out too hot. You don’t want them to burn. Cook about 3-4 minutes on each side or until golden brown.
• Mix up your side salads while the sandwiches are toasting. Place on half of each plate. I like to slice the sandwiches in half and serve them next to my salad. I’ll dress my salad with olive oil and balsamic vinegar as my dressing of choice.

Grocery Items

• Salad Greens (if you need more)
• Salad Toppings like Tomatoes, Carrots, Cucumbers, etc.
• Bread of choice
• Cheddar Cheese, sliced
• Butter
• Dressing of choice

Tuesday Menu

• Beef Tips with Mushrooms, Green Peppers, & Onions
• Rice

Prep

• Start by slicing your green peppers (I use 2) and onion (I use 1 large) into ~1/2 inch slices. Now slice the beef into ~1-inch cubes. I usually cook at least 1.5 pounds of beef which yields about 4 servings, so tweak amounts as needed. NOTE: We’ll be using the beef & veggie leftovers for tomorrow’s dinner.
• Peel and mince two cloves of garlic.
• Get your rice cooking per package instructions. I like to use frozen and reheat in the microwave or boil on the stovetop. NOTE: We’ll use just a little leftover rice tomorrow.
• Now heat a large skillet to medium-high heat with 2 tbsp olive oil. Let your skillet get hot and then add your beef. Once it starts to brown, add in your veggies and garlic. Cook over medium heat until veggies have reached desired texture.
• Keep mixture over medium heat. Add ~ 1 tsp dried oregano and 1 cup beef stock. Now mix 1 tbsp corn starch with 1-2 tbsp beef stock in a separate container. Once mixed, pour into the skillet and bring to a boil to thicken.
• Once the sauce is thickened, turn off heat and serve your beef tips and veggies over your rice. It’ll be yummy, so don’t forget to save some for tomorrow!

Grocery Items

• Sirloin, Round Steak, or precut Beef Tips (two meals)
• Garlic, fresh
• Mushrooms, presliced & washed (2 meals)
• Green Peppers (2 meals)
• Onion (2 meals)
• Beef Stock
• Corn Starch
• Rice, quick cooking
• Spice: Dried Oregano

Wednesday Menu

• Beef & Cheese Burritos stuffed with Veggies & Rice (leftover beef, rice, & veggies)

This is yummy and super fast!

Prep

• Get out your leftover beef, veggies, and rice from yesterday. I’ll be reheating in the microwave covered with a wet paper towel.
• Now get out your tortillas. Place ~ 1/4 c rice and a large scoop of your beef and veggies in the middle of your tortilla along with about 1/4 c cheese. Sprinkle with chili powder. I like chili powder so I use ~1/2 tsp per burrito. Fold over each side of the tortilla (right, bottom, left, top) and set folded side down on a plate.
• Make 1-2 per person depending on the size of your tortillas. Heat in the microwave until cheese is melted.
• Serve with salsa and sour cream.

Grocery Items

• Shredded Cheese of choice
• Salsa
• Sour Cream
• Medium-Large Tortillas
• Spice: Chili Powder

Thursday Menu

• Roasted Chicken with Sun-dried Tomatoes
• Roasted Potatoes
• Broccolini

COOK AHEAD INGREDIENT SWAP-If you don’t want salmon on your Caesar salad tomorrow, make some extra chicken to use instead.

Prep

• Preheat your oven to 400 degrees. Get your potatoes washed, patted dry, and cut into ~1 inch cubes. NOTE: You’re making potatoes for two meals. In a large mixing bowl, toss with 2-4 tbsp olive oil depending on the amount, 1-2 tbsp Mrs. Dash tomato, basil, garlic blend or similar, and salt & pepper to taste. Spread out on a large baking sheet. Use two if needed. You don’t want to overcrowd your pan (they’ll steam–ick). Pop in the oven for about 40 minutes, tossing halfway.
• Now place your chicken in a baking dish or on a foil-lined baking sheet that you’ve drizzled with olive oil. Drizzle the top of your chicken breasts as well. Season with salt, pepper, and Mrs. Dash blend to taste. I like to really season them up! Pop in the oven for 30-35 minutes or until juices run clear. Let sit for about 5 minutes before slicing. Get out your sun-dried tomatoes and serve ~2 tbsp sliced tomatoes over each plated portion of your sliced chicken. It adds color and amazing flavor! NOTE: You’re making extra chicken for Saturday.
• Steam the washed and patted dry broccolini in the microwave for 3-4 minutes in a microwave-safe dish with a lid or quickly saute for 5-7 minutes in a skillet with a little olive oil. I just season a bit with salt and pepper.
• Enjoy this beautifully balanced meal!

Grocery Items

• Chicken Breasts, boneless, skinless  (2 meals)
• Red Potatoes (I buy a 4-5 lb bag for 2 meals)
• Olive Oil
• Broccolini
• Sun-dried Tomatoes (packed in oil, 2 meals)
• Spice: Mrs. Dash Tomato, Basil, Garlic Blend or similar

Friday Menu

• Grilled Salmon Caesar Salads with Sun-dried Tomatoes & Capers

DRESSING: This delicious recipe for homemade Caesar dressing is from the amazing Jennifer Chandler & her Simply Grilling Cookbook. Used with permission.

Prep

• This is such a tasty meal to me. I love a good Caesar salad and grilled salmon.
• Get out your salmon fillets and lightly season with salt & pepper. That’s all I use because we’ll add capers and sun-dried tomatoes along with our dressing.
• Preheat your grill or grill pan to medium-high heat. Once heated, add your salmon fillets. Turn the heat down to medium. They’ll cook for about 6-7 minutes per side depending on thickness. Some people prefer it less done, so you can cook a little less if desired.
• While your fish is grilling, mix up your salad. I like to wash, dry, and tear my romaine. I serve at least 2 cups of lettuce per person. Place in a large mixing bowl with 2 tbsp dressing per person. Mix together, place on plates/bowls, and top with ~1/4 c croutons per salad and grated Parmesan as desired. Place your salmon on top. Then add 1 tbsp sliced sun-dried tomatoes on your salmon along with 1 tsp capers. Enjoy!!
• OPTIONAL: Want to make your own dressing? This is from one of my favorite cookbooks (link under menu). It’s the most authentic and delicious recipe.  You’ll need 2 cloves garlic (minced), 1/2 tsp anchovy paste, 1 beaten egg, 2 tbsp freshly squeezed lemon juice, 1 tbsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/2 cup olive oil, and Kosher salt & freshly ground pepper to taste. Whisk it all up. Keep refrigerated for up to one day.

Grocery Items

• Salmon Fillets, preferably skinless
• Romaine Lettuce
• Parmesan, grated
• Croutons
• Capers
• Sun-dried Tomatoes (if you need more)
• Caesar Dressing of choice OR ingredients to make it:
  • Extra Virgin Olive Oil
  • Egg
  • Lemon
  • Fresh Garlic
  • Anchovy Paste
  • Dijon Mustard
  • Worcestershire Sauce
  • Kosher Salt
  • Black Pepper

Saturday Menu

• Spring Yum Bowl with Herbed Chicken (leftover)
• Arugula/Spinach
• Potatoes (leftover)

If you have extras, this makes a fabulous leftover lunch. You can eat it hot or cold.

EXTRA INGREDIENTS-If you happen to have extra sun-dried tomatoes, Parmesan cheese, or capers left from this week’s meals, they’d be delish thrown in.

Prep

• Bowls are very popular in the food world right now. I like to call them a fancy spin on leftovers :). This one is so tasty and requires NO heating. Just mix, layer, and enjoy.
• Get out your potatoes and chicken. Chop the chicken into bite-sized pieces. Place at least 1 c of potatoes, 2 tbsp chopped fresh parsley, and 1/2 c of chopped chicken per person into a large mixing bowl. Mix with 2 tbsp Italian dressing of choice per serving. Let sit for at least 15 minutes but up to 2 hours. You can leave at room temp for up to 30 minutes, otherwise, refrigerate.
• Place a large handful (1-2 c) of arugula or spinach in your bowls. Add your herbed chicken and potato mixture right on top.  If you need more, go get seconds!

Grocery Items

• Arugula/Spinach
• Fresh Parsley
• Italian Dressing of choice