MENU – February Week 2

Week 2

Sunday Menu

  • Chicken & Onion Empanadas
  • Zucchini, Tomatoes, & Black Beans

Empanadas are tasty stuffed bread pockets that originated in Latin America.

LEFTOVER NOTE: These are FAB for leftover lunch or even breakfast on- the-go, so make plenty.  Also, if you have leftover veggies you can throw them in scrambled eggs with cheese.

EQUIPMENT NOTE: If you don’t have a rolling pin, a bottle of wine or similar will work. ūüôā

COOK AHEAD: If you’re cooking up meat for your pizza tomorrow, you could go ahead and do it while you’re cooking your chicken tonight.

Prep

  • Preheat your oven to 400 degrees. Dice your medium onion and set aside. Slice up your chicken into small pieces (I use¬†3-4 breasts).
  • Heat¬†a large saute pan to¬†medium heat with olive oil. Cook up your diced onion for 3-5 minutes and then add in your chicken. Add 1 Tbsp cumin OR chili powder (or a little of both) and salt &¬†pepper to taste. Cook through.
  • Now roll out your pie crusts on a lightly floured surface. Use a rolling pin to roll the dough out larger. Spray a 3-inch cookie cutter or bowl (I use a bowl that’s just a bit larger than a CD). Press out as many dough circles as you can. You should get about 4-6 per crust. Re-roll/press out dough as needed.
  • Now fill your empanadas. Place as much chicken and onion filling as you can on one side of the dough circle. Top with shredded cheese. Fold over the other side and pinch the edges closed or use a fork to crimp. Repeat until all the dough circles are stuffed.
  • Place them on a baking sheet. Beat one egg & add 2 Tbsp water. Brush egg wash over each empanada. ¬†Pop in the oven for ~15 minutes.
  • While your empanadas are cooking, slice up your zucchini (1 medium per 2 servings). Slice into rounds and then in half. Saute in a skillet with olive oil for about 4 minutes and then add 1 can each of diced tomatoes with chilies/jalapenos, and black beans (drained).¬†Serve it up with¬†your¬†empanadas.

Grocery Items

  • Chicken Breasts¬†OR Thighs, boneless, skinless
  • Onion (2 meals)
  • Zucchini
  • Garlic
  • Diced Tomatoes w/Jalapenos, canned
  • Black Beans, canned
  • Egg
  • Olive Oil
  • Shredded Cheese of Choice
  • Flour
  • Refrigerated Pie Crust of choice
  • SPICES: Cumin & Chili Powder

Monday Menu

  • Build your own Pizzas
  • Veggie Bar

There are so many ready-made pizza crusts out there with quality ingredients, so I buy them or use a pita as my crust.

INGREDIENT NOTE: Sometimes I use leftover meat (like chicken from yesterday), pepperoni, cooked Italian sausage, or cooked ground beef.

GET AHEAD: Go ahead and slice up your bread for tomorrow and leave it out on the counter.

Prep

  • Preheat your oven to 400 degrees. Prepare your pizza & veggie bar. I like to get the ingredients out so everyone can build their own OR build their part of the whole pizza.
  • Put your pizza sauce on and load with cheese, meat, and veggies of choice. Pop in the oven per crust instructions or if you’re using a pita or tortilla about 8-10 minutes until cheese is melted.
  • I like to pile extra veggies on top of the cooked pizza or on the side with some dressing for dipping. It’s a fun and fast meal.

Grocery Items

  • Veggie Toppings of choice
  • Pizza Crusts, Pitas, or Tortillas for crust
  • Tomato Sauce/Pizza Sauce
  • ¬†Mozzarella Cheese, shredded (2 meals)
  • Meat Toppings of choice

Tuesday Menu

  • Tuscan Stew
  • Garlic Cheese Toast

This soup takes me back. Several years ago, I ate this very soup at a rustic hillside ristorante in Tuscany, so when I ran across something similar in a magazine, I just had to tweak it for YSS!

Prep

  • MORNING PREP: If you didn’t slice up your bread cubes last night, do it now. Slice about four thick slices into cubes and leave on the counter all day.
  • Dice a medium onion and slice about a pound of fresh carrots (4-5 medium).
  • Get our your large soup pot. Add 2 Tbsp olive oil. Add in your onions and carrots. Cook over medium heat for¬†about 8-10 minutes until softened.
  • Now add in ~64 oz of chicken stock (I use 2, 32 oz boxes), 2 cans of cannellini beans (drained), and a large can of diced tomatoes. Mix and bring to a boil.
  • Wash, dry, and chop your curly/Tuscan kale into small pieces, removing the stems. Add into soup.
  • Let simmer for about 20 minutes. I like to add in the bread cubes just a few minutes before serving, but you can add in with the kale if you prefer.
  • Preheat your oven to 400 degrees. Slice the rest of your bread into thin slices and drizzle with olive oil. Add shredded mozzarella and pop in the oven for about 8 minutes until cheese is melted. Enjoy this cheese toast with a bowl of stew topped with a little Parmesan cheese.

Grocery Items

  • Onion (if you need more)
  • Carrots
  • Chicken Stock
  • Curly or Tuscan Kale, 1 bunch or pre-trimmed & washed
  • Bakery/Good Bread
  • Cannellini beans, 2 cans
  • Diced Tomatoes, canned
  • Parmesan Cheese, grated
  • Mozzarella Cheese, shredded (if you need more)
  • Olive Oil

Wednesday Menu

  • Smothered Hamburger Steaks–Cali Style
  • Veggie Blend

When it’s really cold out, I love broiling hamburgers in the comfort of my warm kitchen.

SPICE IT UP: You may know that I’m obsessed with Sriracha sauce. I love to drizzle it over my “steak.” If this sounds good, add Sriracha to your grocery list if you don’t have it. We’ll be using it later on this week anyway.

Prep

  • Preheat your broiler to 450-500 degrees.¬†Pat out your hamburger steaks and place on a broiling pan or foil-lined pan. Season with salt and pepper to taste. Pop in the oven for about 5 minutes (this is for medium doneness¬†with an inch-thick burger). NOTE: Make extra for tomorrow – I like to cook a few a little less “done” for reheating and using tomorrow.
  • Get your frozen veggies cooking.¬†Place in a microwave safe dish with lid and steam per package instructions. Drain and add salt and butter to taste.
  • Slice your avocados, drain your artichokes, and coarsely chop.
  • Turn your burgers and cook ~5 minutes more.¬†Remove from the oven. NOTE: Now set aside the plain hamburger steaks to be used tomorrow. Add your artichoke hearts¬†and top with cheese. Put back under the broiler for about 30 seconds. Remove and top with sliced avocado. Drizzle with a little Sriracha to taste (if desired).
  • Serve with veggies.

Grocery Items

  • Ground beef of choice (for 2 meals)
  • Avocado
  • Artichoke hearts, canned
  • Cheese Slices of choice (I like Monterey Jack or Colby)
  • Frozen Veggie Blend of choice
  • Butter
  • Sriracha Sauce (optional)

Thursday Menu

  • Cheeseburger Bites (using leftovers) on
  • Loaded Salads

INGREDIENT NOTE: If you have leftover artichoke hearts and avocados, throw them on your salad.

If I have bacon cooked up, I like to chop some and throw it in this salad as well.

Prep

  • Get out your leftover hamburgers. Chop into bite-sized pieces and put on a microwave safe plate. Put in the microwave to warm and melt cheese (1-2 minutes depending on the amount).
  • Get your salad bowls or plates out and fill with salad greens and veggies of your choice.
  • Top with your cheeseburger bites, croutons, and dressing of choice.
  • Dinner is done!

Grocery Items

  • Salad Greens
  • Salad Veggies (like tomatoes, carrots, cucumbers)
  • Sliced/Shredded Cheese of choice
  • Croutons
  • Bacon, optional
  • Dressing of choice

Friday Menu

  • Spicy Chicken
  • Honey¬†Cashew Broccoli
  • Quinoa

Prep

  • Get your quinoa cooking per package instructions. I use chicken stock instead of water for a richer flavor and a bit more protein.
  • Now slice your chicken breasts into strips or use chicken breast tenderloins. Preheat a skillet to medium heat and add butter. I use about 1 Tbsp per serving. Add your chicken strips¬†along with¬†salt and pepper to taste.
  • Steam your broccoli (12-16 oz bag) in the microwave until tender. Drain and add salt & pepper to taste. Now mix in 1 Tbsp butter, 1/2 cup cashews, and 1-2 Tbsp honey. Mix well.
  • As your chicken is getting browned and almost done, add Sriracha sauce to taste (~1/2 tsp per person to start).
  • Serve chicken over your quinoa and broccoli. This meal is a flavor bomb.

Grocery Items

  • Chicken Breasts/Tenderloins, boneless, skinless
  • Broccoli Florets, frozen
  • Quinoa
  • Cashews, halves/pieces
  • Honey
  • Butter
  • Chicken Stock
  • Sriracha Sauce

Saturday Menu

  • Lemon Rosemary Salmon
  • Olive Oil & Herb Linguine
  • Mixed Greens with Balsamic and Parmesan

This meal is deliciously fresh and beautifully balanced. Invite the neighbors ;).

Prep

  • Preheat your oven to 400 degrees and get your pasta water boiling.
  • Place your fresh or thawed salmon fillets on a foiled lined baking sheet and drizzle with olive oil. Add salt & pepper to taste. Slide the rosemary leaves off of the stem with your fingers and sprinkle onto the salmon (~1/3 sprig per serving). Top with 1-2 thinly sliced lemons. Pop in the oven for about 10-12 minutes or until cooked through (depending on thickness).
  • Get your pasta in the water. Wash, dry, and pull the leaves off your parsley stems. Coarsely chop the parsley leaves (about 2 Tbsp per serving you’re making).
  • Place your salad greens on half your plate and top with shaved or grated Parmesan. Drizzle with olive oil and balsamic vinegar just before serving.
  • Once your pasta is ready to be drained, reserve about 1/4 c of the pasta water. Drain pasta and mix with salt and pepper to taste and 1 Tbsp olive oil per serving you’re making. Mix in your chopped parsley. Add your reserved pasta water as needed.
  • Serve your herbed linguine twirled up on a quarter of your plate with the salmon by it. YUM-O!

Grocery Items

  • Salmon Fillets, frozen or fresh
  • Salad Greens
  • Lemons
  • Linguine pasta
  • Olive Oil
  • Italian Parsley, fresh
  • Rosemary, fresh
  • Balsamic¬†Vinegar
  • Parmesan Cheese
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