MENU – July Week 3

Week 3

Sunday Menu

  • Parmesan Crusted Pork Chops
  • Sauteed Zucchini, Onions, & Tomatoes
  • Garlic Toast

WANT TO GET AHEAD–> Cut up your veggies and bread for tomorrow’s salad.

Prep

  • Preheat your oven to 350 degrees. Line a baking sheet with foil and drizzle it with olive oil. Get out your pork chops (this recipe is for 4, so adjust if needed). In shallow dish mix together 1 c grated Parmesan cheese, 1/2 c Italian Bread Crumbs, 1 tsp garlic powder, and pepper to taste.
  • Now drizzle each pork chop with olive oil and coat. Place each pork chop in the mixture pressing to get the “crust” on each pork chop. Repeat for each chop and place on your baking sheet. Pop in the oven for 40-45 minutes or until juices run clear.
  • Get out your bakery bread and thinly slice one piece per person. Place on a baking sheet and drizzle with olive oil and a little garlic powder. Set aside until chops are cooked.
  • Now slice your veggies. I tend to cook 1/2 a zucchini, 1/4 an onion, and 1 tomato per person. Slice the ends off your zucchini and then cut lengthwise and then again into half circles. I like to cut my onion into long thin strips after cutting off the stem and root ends. Now cut the tops off the tomatoes and squeeze the seeds out before giving them a rough chop. Set your veggies aside separately.
  • Get out a large saute pan and drizzle with olive oil. Heat to medium. Start by sauteing your onions about 2-3 minutes and then add your zucchini. Saute about 4-5 more minutes and add your tomatoes for the last 2 minutes. Season with salt, pepper, and dried oregano to taste (~1/4 tsp per serving if you’re not sure).
  • Once your chops come out, increase your oven temperature to 425 degrees and toast up your bread for about 5 minutes. Serve it all up!

Grocery Items

  • Pork Chops, about 1 inch thick
  • Zucchini
  • Onions
  • Roma/Campari Tomatoes (3 meals)
  • Parmesan, grated
  • Bread Crumbs, Italian (2 meals)
  • Bakery Bread (2 meals)
  • Olive Oil
  • Spices: Garlic Powder & Dried Oregano

Monday Menu

  • Rotisserie Chicken Panzanella Salads

Sounds fancy, tastes amazing, and is ready in NO time! Panzanella=salad with bread. Invite the neighbors, toss the rotisserie container ;).

DID YOU KNOW  that some grocery stores will precut your rotisserie chicken for you? If you want to save even more time, pick up a precut bird.

SAVE YOUR HERBS: Place your herbs in a jar of water to keep them fresh longer.

Prep

  • If you haven’t already sliced up your bread and veggies, do so. For the bread, cut about one 1 inch slice per person and cut those into 1 inch cubes. Wash, dry, and dice your veggies to your preferred size for your salads.
  • Preheat a medium to large skillet to medium heat and add 1-2 tbsp of olive oil. Add in your bread and season generously with salt and pepper. Add more olive oil as needed to coat all the bread cubes. Cook 8-10 minutes or until crisp.
  • While your bread is crisping up, prepare the salad in a large bowl starting with 1-2 handfuls of salad greens per person. Now add diced tomatoes, cucumbers, and bell peppers. Tear about 5 basil leaves per person and mix in. Add about 2-3 tbsp vinaigrette per person (I prefer a red wine vinaigrette) and mix together. Right before serving, gently toss in your bread cubes.
  • I like to serve this all up in large salad bowls. Top with your sliced rotisserie chicken and add a few more torn basil leaves for garnish. Grab your fork and get to it!

Grocery Items

  • Rotisserie Chicken
  • Bakery Bread (if you need more)
  • Salad Greens
  • Cucumber
  • Tomatoes (if you need more)
  • Bell Peppers (orange or yellow)
  • Fresh Basil (2 meals)
  • Vinaigrette of choice

Tuesday Menu

  • Quick Shrimp & Avocado Tostadas with
  • Lettuce, Tomato, and Chili Sour Cream

NOT FEELING SHRIMPY, no prob. Save some rotisserie chicken and just swap it for the shrimp.

Prep

  • Preheat your oven to 425 degrees. Place your tortilla directly on the rack for about 6-8 minutes to crisp up.
  • Slice up your tomatoes and avocados. Place lettuce leaves or salad greens on the middle of your plates and put your tomatoes on the side. Remove your tortillas and carefully place on a baking sheet.
  • Now mix up your chili sour cream by adding 2 tbsp sour cream per person to a small mixing bowl along with salt and pepper to taste. Now mix in about 1/8 tsp chili powder per serving (so if you’re making 4 servings, that’s 1/2 tsp chili powder).
  • Now spread about a tbsp of chili sour cream on each tostada. Add shredded cheddar on each one (1/4-1/3 c each) and pop back in the oven for 3-4 minutes until cheese is melted.
  • Preheat a saute pan to medium-high heat and drizzle with olive oil. I cook ~8 large shrimp per person. Add in your shrimp and cook 2-3 minutes per side until done. Season with salt and pepper to taste.
  • Once your cheese is melted remove from oven and top with your shrimp, sliced avocado, and fresh cilantro leaves. Serve on top of your lettuce with another tbsp of chili sour cream. Deee-lish!

Grocery Items

  • Shrimp, fresh or frozen, peeled and deveined
  • Avocados
  • Cilantro, fresh
  • Lettuce (if you need more)
  • Tomatoes (if you need more)
  • Tortillas, medium
  • Cheddar Cheese, shredded
  • Sour Cream

Wednesday Menu

  • Slow Cooker Asian Beef Lettuce Wraps

GROCERY NOTE: You’ll use many of these ingredients again on Friday.

Prep

  • START IN THE MORNING. Get your crock pot out and spray with nonstick cooking spray. Mix together 1/2 c hoisin sauce, 1/4 c lite soy sauce, 3 cloves chopped garlic (~ 1 tbsp), 1 tbsp ginger paste, 1 tbsp cornstarch, 1 tsp sesame oil, and 1 tsp sriracha. Pour half in the bottom of your crockpot, toss in the beef, and pour the rest on top.  Add black pepper to taste and 1 c chopped green onions. Cook the beef on low for 6-8 hours.
  • When you get home, it should be smelling mighty nice. Kill the heat on the crock pot and shred the meat right in the pot.
  • Now get some water boiling for your noodles. While you wait for the water to boil, wash and prep your lettuce and your preferred veggies to go in your wraps. The smaller the better for the toppings…they will fit more easily in your wrap.
  • Cook noodles according to package instructions. When they are done, drain well and toss with a little olive oil or your preferred Asian salad dressing to keep them from sticking.
  • Assemble your wraps. Start with a piece or two of lettuce, some of your noodles, some beef, and whatever combination of veggie toppings you prefer. You can serve them as is, or top with a little more of your cooking liquid, lite soy sauce, or a splash of your Asian dressing. For those who like it, finish with some fresh chopped cilantro. Yum!

Grocery Items

  • Beef Chuck Roast, London Broil or Flank Steak (2 meals)
  • Ginger Paste (2 meals)
  • Garlic
  • Hoisin Sauce
  • Lite Soy Sauce
  • Sesame Oil
  • Sriracha (2 meals)
  • Corn Starch
  • Green Onions (2 meals)
  • Rice Noodles or Pasta of choice
  • Butter/Bibb Lettuce
  • Veggies for wraps like
    • Shredded Carrots
    • Cucumbers
    • Tomatoes
    • Radishes
    • Avocados
  • Asian Dressing of choice (optional)
  • Cilantro (optional)

Thursday Menu

  • Smoky Chicken Cutlets with
  • Green Beans and
  • Broiled Peaches

Prep

  • Start by pounding out your chicken breasts to about 1/2 inch thick. You can put them in a Ziploc bag or between two sheets of plastic wrap and use a rolling pin if you don’t have a mallet. Now slice the chicken into palm-sized pieces. Season with salt, pepper, and paprika. I love the smoky flavor, so I use about 1/4 tsp per serving (about two cutlets).
  • Preheat a large skillet to medium-high heat with 1 tbsp butter and 1 tbsp olive oil. Start your cutlets. Cook about 4 minutes per side. Add more olive oil if needed. I cook in batches to not overcrowd my pan.
  • I like to use Freestone peaches so you can just cut stem to end and twist to open. The stone pops right out (hence the name freestone ;)). Place cut side up on a baking sheet and set aside. Preheat oven to broil.
  • Now place your green beans in a microwave safe bowl with about 2-3 tbsp water. Cover with a lid and steam in the microwave for about 6-8 minutes or until desired tenderness. Drain and add butter and salt to taste.
  • Once your chicken is almost finished, pop your peaches in the oven for about 2-3 minutes watching carefully so they don’t burn. I just love how the sweet peaches compliment the smoky taste of the cutlets.

Grocery Items

  • Chicken Breasts, boneless, skinless
  • Peaches, Freestone
  • Green Beans, fresh or frozen, whole
  • Butter
  • Olive Oil
  • Spice: Paprika

Friday Menu

  • Mongolian Beef (using leftover Asian Beef) with
  • Quinoa and
  • Ginger Sriracha Broccoli

Prep

  • Start by getting your quinoa cooking per package instructions, but you can substitute chicken broth for water to add flavor.
  • Now wash and slice your green onions. I like to slice the green ends into ~2-inch pieces, then cut the root end off the white part, split them in half, and cut them into 2-inch pieces. Keep the white and green parts separate.
  • Go ahead and wash your broccoli and trim the ends. Let’s get the broccoli steaming in a covered microwave safe dish with ~2 tbsp water. Steam for 6-8 minutes in the microwave or until desired tenderness is reached. Drain well and add butter, ginger paste, and Sriracha to taste. Start small with the ginger and sriracha…a little goes a long way!
  • In a large skillet, melt 2-3 tbsp butter over medium heat. Add in the white parts of the onion and cook for 2 minutes or until wilted. Now add in your leftover beef with some of the juice and cook until heated through. Finally, add in the green parts of the onions and cook until they are slightly wilted.
  • Plate your Mongolian beef over the quinoa with a generous side of broccoli. Oh yeah!

Grocery Items

  • Quinoa (2 meals)
  • Green Onions (if you need more)
  • Broccoli, fresh
  • Ginger Paste (if you need more)
  • Sriracha (if you need more)
  • Butter
  • Chicken Stock, if desired

Saturday Menu

  • Fish with Black Olives, Capers, & Tomatoes
  • Quinoa (using leftover)
  • Sauteed Spinach

One of my dear foodie friends gave me this recipe. She uses it for dinner parties and it’s restaurant quality but EASY and delicious.

Prep

  • Start by making your sauce for the fish. This amount serves about 4, so you can tweak as needed. In a medium mixing bowl combine 1/4 c kalamata olives (drained and roughly chopped), 1 tbsp capers (drained), 1 cup tomato (diced), 1/4 c olive oil, 1/2 tsp red pepper flakes, and salt & pepper to taste. Set aside.
  • While you’re chopping, go ahead and wash, dry, and roughly chop about 1/4 c flat leaf parsley and set aside.
  • Preheat your oven to broil (~500 degrees). Line a baking sheet with foil and drizzle with olive oil.
  • Get out your quinoa from yesterday and reheat in the microwave. Add a little chicken stock and olive oil if needed to keep moist.
  • Let’s get your fish ready by mixing together about 1 tbsp melted butter and 1-2 tbsp olive oil. Liberally cover both sides of your fish and season with salt and pepper. Now sprinkle with your bread crumbs just to coat (1/2-1 tbsp per fillet). Repeat for each fillet. Pop in the oven for about 5 minutes (4-5 for thin fillets, 5-6 for medium thickness fillets).
  • Now preheat a large saute pan to medium heat. Add about 1-2 tbsp olive oil. Add in 2 large handfuls spinach per person. Mix with a spoon until wilted down. Add salt and pepper to taste.
  • Remove your fish from the oven and add a squeeze of fresh lemon juice and a sprinkle of parsley to each fillet. Pop back under the broiler for about 1 minute and serve over your quinoa with a side of spinach. Spoon your sauce over top and enjoy!

Grocery Items

  • Fish Fillets, mild white, like cod, sole, grouper, or similar
  • Basil, fresh (if you need more)
  • Flat Leaf Parsley, fresh
  • Tomatoes
  • Lemon
  • Spinach, fresh
  • Medium Potatoes
  • Kalamata Olives pitted
  • Capers
  • Italian Bread Crumbs (if you need more)
  • Olive Oil
  • Butter
  • Milk
  • Spice: Red Pepper Flakes
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