Week 2

Sunday Menu

• Chicken Cordon Bleu Bake
• Side Salad

We’ve done an inside-out Cordon Bleu before, but this one is even faster. And, it’s delicious!

TIME SAVER TIP: Cut up a large rotisserie chicken (or two small ones), and don’t add any more salt.

Prep

• Preheat your oven to 375 degrees.  The recipe quantities will make a 9 X 13 dish and can serve 6+. You can use extras for leftovers or split it into two pans. Then you could NOT cook one pan and put in the freezer to cook later.
• Start by cutting your chicken breasts into bite-sized pieces. I use about 4 large breasts (~2.5-3 pounds). Place in a large skillet with olive oil heated to medium heat. Once done, remove from heat and set aside.
• Now make your sauce. It starts with a basic roux. In a soup or saucepot, heat 4 tbsp butter. Once melted, add in 4 tbsp flour. Whisk to mix thoroughly (try not to brown it). Now whisk in 3 cups milk very slowly, mixing well. Bring to a boil over medium heat until sauce thickens. Continue stirring. Reduce heat and add 3 tbsp Dijon mustard and salt & pepper to taste. Stir.
• Now let’s put it together in a sprayed 9 x 13 baking dish. Layer chicken (drain if needed), 3/4 pound deli ham (chopped or shaved), then 8 slices of Swiss cheese. Pour your sauce over evenly. Sprinkle with 1/2-1 cup bread crumbs and 1 tsp dried parsley. Pop in the oven for 35-45 minutes until bubbling around the edges and cheese is melted.
• Get your salad mixed up and you’re ready to rock as soon as the oven buzzes.

Grocery Items

• Chicken Breasts, boneless, skinless
• Salad Greens
• Salad Veggies (tomatoes, cucumbers, shredded carrots, etc.)
• Swiss Cheese slices, 8
• Deli Ham, very thin or shaved
• Butter
• Flour
• Milk
• Dijon Mustard
• Bread Crumbs
• Dressing of choice
• Spice: Dried Parsley

Monday Menu

• Basic Indoor Burgers
• Sauteed Asparagus
• Lettuce/Tomato

I loved a grilled burger. I also love a burger cooked in the oven when it’s freezing outside. Yeah, that broiler is HOT!

Prep

• Preheat your oven to broil (450-500 degrees). Pat out your burgers. Place on a broiling pan or foil-lined pan. Add salt and pepper to taste. Place burgers on your pan and pop in the oven for about 5 minutes (this is for medium with an inch-thick burger). NOTE: Make extra for tomorrow – I like to cook a few a little less “done” for use tomorrow.
• Get out your medium skillet with olive oil and heat to medium heat. Start sauteing your washed and trimmed asparagus. It’ll take about 5-8 minutes depending on desired texture. Season with salt and pepper to taste. I like to drizzle with a little balsamic vinegar just before they’re finished.
• Turn your burgers and cook about 5 minutes more. Remove from the oven and let rest for about 5 minutes.
• Serve your burgers with lettuce, sliced tomatoes, and condiments of your choice.

Grocery Items

• Ground Beef of choice (2 meals)
• Buns
• Lettuce
• Slicing Tomato
• Asparagus
• Olive Oil
• Balsamic Vinegar, if desired
• Condiments of choice

Tuesday Menu

• Southwestern Cheeseburger Bowls (using leftovers)
• Sauteed Zucchini with Corn, Black Beans, & Rotel
• Avocado Ranch Drizzle

This will be such an easy and tasty meal. And, the bean and tomato mixture is great leftover with any meat thrown in.

GET AHEAD: Get out your slow cooker or Crock Pot for tomorrow. You’ll remember you need to use it ;).

Prep

• I just love a meal you can throw in one bowl. This is one of those meals.
• Start by slicing your zucchini into circles and then in half. I cook about 1 small-medium zucchini per person. Place in a soup pot with olive oil and start to saute. Cook about 5 minutes or until tender.
• Meanwhile, open your can (12 oz) of Rotel or spicy tomatoes, drain your can (12 oz) of black beans, and get your thawed 2 cups (or 12 oz canned and drained) corn. Once your zucchini is just about done add the above ingredients – tomatoes, black beans, and corn in with it and stir. Add salt, pepper, and chili powder to taste.
• Now coarsely chop your leftover burgers and place on a plate. Cover with a wet paper towel to gently rewarm in the microwave. Remove paper towel and cover with shredded cheese. Heat just long enough to melt cheese.
• Let’s dish it up. Your starch (corn & beans) and veggies (tomatoes & zucchini) are all built in. I put 1.5-2 c of the mixture in the bowl then top with cheeseburger bites. Now put sliced avocado on top and drizzle with ranch dressing of choice. YUM-O!

Grocery Items

• Zucchini, fresh
• Corn, frozen or canned
• Black Beans, canned
• Rotel or Diced Tomatoes with Jalapenos
• Avocado
• Shredded Cheese of choice
• Ranch Dressing of choice
• Spice: Chili Powder

Wednesday Menu

• Crock Pot Hoisin Pork Loin
• Quinoa
• Steamed Edamame

We’re using ingredients that have plenty of salt, so try to find unsalted stock and lite soy sauce to balance it out. We won’t be adding any salt to our sides. You’re going to love this flavor combination.

GROCERY NOTE: I buy frozen and shelled edamame (soybeans). They have loads of fiber and protein. Sometimes they’re labeled as mukimame so make a mental note.

Prep

• Get our your slow cooker if you haven’t already. NOTE: We’ll need enough pork leftover for tomorrow’s dinner as well. I use ~3-pound package of pork tenderloin.
• Drizzle your slow cooker with olive oil. I like to cut my pork loins into large chunks so the sauce covers more surface area. Place pork in the slow cooker.
• Mix the sauce made of 1 tsp chili-garlic sauce, 1/2 cup hoisin sauce, 2 tbsp honey, 1/4 c lite soy sauce, and 1/4 c chicken stock (unsalted if you have it). Mix and pour over meat. Cook on low 8 hours.
• Before dinner, start your quinoa following your package instructions. I use chicken stock instead of water. NOTE: Make extra for tomorrow as well.
• Steam your frozen edamame in the microwave per package instructions.
• Your hoisin pork should fall apart, but we don’t want it shredded just yet. Gently take out the meat and put the sauce in a little sauce pot. Heat to medium heat and add 1-2 tbsp cornstarch mixed with 1-2 tbsp water. Bring to a quick boil to thicken, stir, and remove from heat.
• The meat should shred or fall apart easily. Add sauce back in with the meat. I like to serve this in layers – quinoa, edamame, then your pork with sauce on top. Garnish with sliced green onions if desired.

Grocery Items

• Pork Tenderloin (2 meals)
• Green Onions, if desired
• Quinoa (2 meals)
• Chicken Stock
• Edamame, frozen & shelled
• Hoisin Sauce
• Olive Oil
• Chili-Garlic Sauce (Sriracha)
• Lite Soy Sauce
• Honey
• Cornstarch

Thursday Menu

• Lettuce Wraps with
• Hoisin Pork Loin (leftover)
• Quinoa (leftover)

INGREDIENT NOTE: It’s unusual to find iceberg lettuce in my grocery cart unless I’m making wraps. I use two layers per “wrap” and it works like a charm.

Prep

• It just doesn’t get easier. Heat up your leftover pork and quinoa.
• Thinly slice your red bell pepper.
• Wash and pat dry 2 layers of iceberg lettuce leaves per wrap. Fill with quinoa, hoisin pork, shredded cabbage, and slices of red pepper. I like to kick it up with a stripe of Sriracha sauce. That’s optional, but I love the tasty burn ;).
• See, told you it was easy and delish!

Grocery Items

• Lettuce, preferably Iceberg
• Shredded Cabbage (you can buy precut)
• Red Bell Pepper
• Chili-Garlic Sauce (Sriracha), optional

Friday Menu

• Traditional Meatloaf
• Roasted Fingerling Potatoes
• Parmesan Broccoli

RECIPE NOTE: This recipe is so simple and makes me think of the meatloaf I ate as a child. If the whole “loaf” part throws anybody off, change the name. Meatcake sounds better, huh?! 😉

I tend to make two so we can have leftovers.

Prep

• This basic meatloaf serves about 4. Preheat oven to 375 degrees. Line a baking sheet with foil.
• Get out your ground beef 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, 1 can of diced tomatoes (drained well), and salt & pepper to taste. Mix it up with a fork or just use your clean hands. Shape into a loaf and place on your pan. Mix together 1 tbsp honey and 1/4 c ketchup and spread on top. Pop in the oven for ~1 hour.
• Now wash, dry, and slice your fingerling potatoes in half. Toss with olive oil, salt, and pepper to taste in a mixing bowl and put on another foil-lined baking sheet. Pop in the oven under your meatloaf. Cook for about 40 minutes. Toss halfway.
• Steam your broccoli florets in a microwave-safe bowl. Drain, add butter, and dust with grated Parmesan just before serving. Ahhh– what a traditional meal.

Grocery Items

• Ground Beef
• Sweet Onion
• Bell Pepper of choice
• Broccoli Florets, frozen
• Egg
• Diced Tomatoes, drained
• Bread Crumbs
• Honey
• Ketchup of choice
• Olive Oil
• Grated Parmesan

Saturday Menu

• It’s Sushi Night
• A Sparkling Beverage if you like (I like)

Once upon a time, I made sushi. My dear chef buddy in college and his mom taught me how. But it ended up costing me more in ingredients, tools, and time than buying it ready-made. I buy sushi. I’m totally at peace with that.

You have to try eating with chopsticks. If you’re unsure or scared, click here for a tutorial.

Prep

• We love sushi night. Even my little one. People think it’s all raw fish. It’s not. If the whole raw thing freaks you out, get rolls with names like California roll (has crab meat-imitation usually), veggie roll, or try anything shrimp only (it’s always cooked). If you buy from a grocery store, the containers are usually checked “raw” or “cooked.”

Grocery Items

• Sushi of choice
• Sparkling Beverage of choice (white grape juice is a fun non-alcoholic option)