MENU – November Week 2

Week 2

Sunday Menu

  • Broiled Rodeo Burgers with
  • Steamed Broccoli Florets

EQUIPMENT NOTE: If you have a broiling pan, use it. If you don’t, you can line a baking sheet with foil and use that instead (that’s what I do).

LEFTOVERS: These are super-delicious for lunch the next day as well.

Prep

  • Start by cooking some bacon for your burgers. I use straight up, real, thick-cut bacon. COOK AHEAD TIP: I usually cook a whole pack at once and store it in the fridge for quick use later.
  • Pat your burgers out. Usually, you get about 4 burgers per pound of meat. Season each side with salt and pepper to taste. Turn the broiler on (450-500 degrees). Place burgers on your pan. Pop in the oven for about 5 minutes (this is for a medium doneness with an inch-thick burger).
  • Now steam the fresh (washed & trimmed into florets) or frozen broccoli in a microwave-safe dish. It takes 4-10 minutes depending on if it’s fresh or frozen. Stir halfway through the cooking process. Drain then add butter, salt, and pepper to taste.
  • Now flip your burgers and put them back in the oven for ~5 more minutes. Slice your cheese and avocados. I use about 1/4 of an avocado per person.
  • Once burgers are ready, pull them out of the oven and top with bacon slices and a slice of cheese and pop back under the broiler for about 30 seconds. Remove from the oven and let rest for about 5 minutes. CAUTION: Don’t get too far away from that oven, the broiler gets it done fast!
  • Drizzle your burgers with BBQ sauce, top with avocado slices, and put them on your buns. Serve with steamed broccoli. De-lish!

Grocery Items

  • Ground Meat (Beef, Turkey, etc.)
  • Cheese of choice
  • Bacon
  • Avocados
  • BBQ Sauce of choice
  • Broccoli, fresh or frozen
  • Buns

Monday Menu

  • Pan-seared Pork Chops with
  • Cheesy Cauliflower Brain 🙂 and
  • Roasted Asparagus

Prep

  • Start with the cauliflower. Use one head of cauliflower, whole, cleaned and trimmed. Place the cauliflower in a microwave-safe glass dish with a lid. Add ~ 2 Tbsp water and cook on high for about 10 minutes or until cauliflower is soft.
  • Preheat your oven to 425. Clean and trim your asparagus. Put on a foil-lined baking sheet. Drizzle with olive oil and balsamic vinegar, and add salt & pepper to taste. Put in the oven for about 10-12 minutes or until desired texture is reached. Roll asparagus around halfway. NOTE: Make a lot so we’ll have some extra for tomorrow’s rice bowls.
  • While the cauliflower and asparagus are cooking, mix 1/4 c yogurt (or mayo/sour cream) with 1-2 tsp mustard (plain or fancy), salt, and pepper. When cauliflower is cooked and soft, carefully remove from the microwave and drain well. Spread yogurt and mustard mixture over the cauliflower and sprinkle with ~ 1 cup shredded cheddar cheese. Cook 1-2 more minutes uncovered in the microwave just to melt the cheese. Add salt and pepper to taste.
  • Heat a large skillet to medium-high heat. Add 1-2 Tbsp olive oil. Season your 1-1 1/2″ thick pork chops with salt, pepper, and Mrs. Dash Table Blend or similar (it’s my favorite spice blend for pork). Put in the hot pan. Let cook at least 4 minutes before flipping to the other side. Cook until juices run clear when pricked with a fork and place your plates.  NOTE: Cook extra chops for tomorrow night.
  • Add a big wedge of cheesy cauliflower and some asparagus to your plate. Yum!

Grocery Items

  • Pork Chops (2 meals)
  • Cauliflower, whole
  • Asparagus (2 meals)
  • Mustard of choice
  • Plain Yogurt (or mayo/sour cream)
  • Cheddar Cheese, shredded
  • Olive Oil
  • Balsamic Vinegar
  • Spice: Mrs. Dash Table Blend or similar

Tuesday Menu

  • Cheesy BBQ Rice Bowls with Pork & Asparagus (using leftover chops & asparagus)

FLAVOR Note: This cheesy leftover dish is a spin on a chicken, broccoli, & cheese casserole. We’re using leftovers to mix it fast and BBQ sauce to add a tangy flair. I serve this in large soup bowls.

Prep

  • Cook your rice. I use frozen rice that’s been pre-cooked, and all I have to do is steam it in the microwave. It’s fabulously easy. You can use any type of rice you like.
  • Chop your leftover chops and asparagus into bite-sized pieces. Put in a microwave-safe bowl, cover with a wet paper towel, and reheat. You’ll use a heaping 1/2 c each of chopped pork and chopped asparagus per person.
  • Once your rice is ready (use about 3/4 c per person), mix everything together with the shredded cheese (at least 1/4 c per person). Serve in individual bowls topped with a bit more cheese and a drizzle of BBQ sauce. What a fun and quick dinner!

Grocery Items

  • Rice (frozen or quick cooking)
  • Cheddar Cheese, shredded, if you need more
  • BBQ Sauce of choice

Wednesday Menu

  • It’s Brinner Time!
  • Omelets with
  • Cinnamon Toast and
  • Baked Apples

You know I love breakfast for dinner. It’s fast, tasty, and usually easy. Cinnamon toast was one of my favorite breakfast foods my mom made growing up.

Prep

  • Preheat your oven to 450 degrees.
  • Now start with your apples…they take the longest. Slice up one per person. I use an apple corer and then cut slices in half so they cook faster. Put in a microwave-safe dish with a lid and add 1/2 Tbsp butter per apple. Cook on high in the microwave for about 2 minutes per apple (so, if making 4, you’ll start with 8 minutes). About halfway, add cinnamon to taste and sprinkle with a little sugar (1 tsp per apple). Mix and finish cooking.
  • Line a baking sheet with foil and lay out 1-2 slices of bread per person. Spread with about 1/4-1/2 Tbsp butter per slice. Sprinkle lightly with cinnamon and sugar. Pop in the oven to toast for 5-8 minutes or until butter is melted and bread is golden brown.
  • Depending on how many servings you’re making, you can make an omelet or a scramble (sometimes my omelets turn into scrambles :)). The key to a non-sticking omelet is adding a little oil to your pan. I use a little olive oil and butter.
  • Add any veggies you have on hand (even chopped up leftover cauliflower and asparagus would work) and top with your favorite cheese.
  • Serve it all up and enjoy!

Grocery Items

  • Apples
  • Butter
  • Bread of choice
  • Eggs
  • Cheese (for omelets)
  • Veggies (for omelets)
  • Spices: Cinnamon & Sugar

Thursday Menu

  • Loaded “Fried” Chicken Salad

LEFTOVER TIP: Boil extra eggs for breakfast on the run or make some egg salad for a protein-rich lunch.

Prep

  • You can get to the “fried” chicken result in a couple of ways. You can bread and bake it yourself or buy pre-packaged breaded frozen chicken strips with minimal ingredients.
  • Preheat oven per package instructions or make your own like this- Preheat oven to 450 degrees. Pound boneless, skinless chicken breasts thin and slice into strips. Add salt, pepper, and paprika to taste. Coat each strip with melted butter and dip in a dish filled with Panko bread crumbs (1-2 cups depending on how many you’re making). Place on a foil-lined baking sheet. Put in the oven for about 25-30 minutes or until cooked through and crisp.
  • Get some eggs boiling. Place eggs in a sauce pan and cover with water (at least 2 inches). Cover and bring to a boil. Once boiling, keep covered, and turn eye off. Let them sit for 12-13 minutes. Put eggs in an ice bath or ice cold water to cool quickly. Peel and slice what you need for your salads.
  • Put your salads together using mixed greens, cucumber slices, sliced carrots, tomatoes, and whatever other salad veggies you like. NOTE: Go ahead a make extra salad for tomorrow’s side dish.
  • Top salads with sliced egg and chopped oven “fried” chicken. Use your favorite dressing–this one screams ranch to me.  Wow! You’ve got BOSS-> Big Ol’ Salad Supper!

Grocery Items

  • Frozen Breaded Chicken Strips OR Boneless Skinless Chicken Breasts
  • Salad Greens (2 meals)
  • Salad Veggies (2 meals) like :
    • Tomatoes
    • Carrots
    • Cucumbers
  • Eggs
  • Panko Bread Crumbs (if making your own tenders)
  • Butter (if making your own tenders)
  • Dressing of choice
  • Spice: Paprika

Friday Menu

  • Blackened Salmon Fillets with
  • Squash Casserole and
  • Side Salad

Squash casserole sounds so Southern and potentially unhealthy, but it’s so good to me. We balance this meal fantastically with the salad & salmon.

COOK AHEAD: If you’re going to cook your T-day preview tomorrow, you may want to go ahead and make your cranberry sauce if you used a cooked version. It will have time to chill overnight.

Prep

  • Preheat your oven to 400 degrees. Get your salmon out and season with your blackened seasoning. Generally, it’s pretty salty, so go as light or heavy as you prefer with it. Set aside.
  • I generally cook one medium squash per person. Wash and slice your squash into disks and then again in half. Place in a microwave-safe dish with a lid and steam for about 5 minutes or until tender. I like to pre-cook squash this way because it shortens the total cooking time. Drain and add salt and pepper to taste. Now mix in butter, bread crumbs, and shredded cheddar cheese (about 1/2 Tbsp butter, 1 Tbsp breadcrumbs, and 1/8 c cheese per squash used). Top with a light coating of breadcrumbs and put in the oven for about 20 minutes or until top is golden.
  • Get your side salads ready on half of each dinner plate. I prefer using extra virgin olive oil and balsamic vinegar on this salad, but use whatever dressing you like.
  • Now for your salmon…Heat a skillet to medium-high heat with 1-2 Tbsp butter. Once butter is melted, put your salmon on. Cook 5-8 minutes per side depending on thickness. Let cook completely on one side before flipping. Plate it all up and enjoy!

Grocery Items

  • Salmon Fillets
  • Yellow Squash
  • Panko Breadcrumbs
  • Butter
  • Shredded Cheddar Cheese, if you need more
  • Salad Greens, if you need more
  • Salad Veggies, if you need more
  • Spice: Blackened Seasoning of choice

Saturday Menu

  • Turkey Breast with
  • Dressing,
  • Bacon Almond Green Beans, and
  • Cranberry Sauce

TURKEY DAY Preview->When we think we only get T-day foods once a year, we can get crazy with them. I started doing a T-day preview a couple of years ago. You get to test any new recipes you like and have the meal in a more mindful atmosphere (usually).

This is my typical preview. You can do whatever recipes or dishes that are your favorites or that you’d like to sample.

Your turkey breast will take about 3 hours, so plan ahead OR buy one ready to go if available at your grocery store.

Prep

  • Get your cranberry sauce ready if you’re using cooked (if you didn’t cook it yesterday). I follow package instructions for a classic sauce: 1 cup water, 1 cup sugar, and one package cranberries. Bring to a boil and let the berries start popping. Keep stirring until desired texture is reached. Remove from heat and cool.
  • Get your turkey breast going. Most people have a recipe they like to follow. If so, use that one. But if you’re not sure where to start, this is the recipe I use. It’s basic and delicious.
  • For your dressing… You can use your favorite recipe or pick up some pre-seasoned bread crumbs/cubes. I chop up about 1 cup each of celery and sweet onion then saute them in about 2-3 Tbsp of butter. Once cooked down, I toss them with my bread cubes (6-8 cups) in a large bowl and add chicken stock to moisten (2-3 c), salt, pepper, and additional dried sage to taste. Mix thoroughly and scrape into an oiled baking dish. Pop in your oven (at whatever temp your turkey is cooking). You may want to time it to go in about 45 minutes before your turkey is done.
  • These green beans are my favorite. I could eat them every single day. I use 1.5-2 pounds whole frozen green beans (you can leave whole or cut in half) and start by steaming them in the microwave to soften for about 10 minutes (if frozen), stirring halfway. While the beans are cooking, cook 10 strips of bacon until crisp. Crumble bacon and set aside. Mix 1/4 c sugar and 1/4 c red wine vinegar into bacon drippings and stir. Now transfer to a baking dish in this order–> 1/2 of the pan drippings, 1/2 the beans, 1/2 the crumbled bacon, 1/4 c sliced almonds and repeat. Bake about 45 minutes in the oven (with all your other stuff).
  • Set your table and have a thankfully delicious evening.

Grocery Items

  • Turkey Breast
  • Breadcrumbs/Cubes
  • Chicken Stock
  • Butter
  • Garlic (for turkey)
  • White Wine/Apple Juice (for turkey)
  • Cornstarch (for turkey)
  • Green Beans (fresh/frozen)
  • Cranberries/Cranberry Sauce
  • Sugar
  • Sliced Almonds
  • Bacon
  • Red Wine Vinegar
  • Spices: Paprika, Thyme (both for turkey), Dried Sage
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