MENU – October Week 3

Week 3

Sunday Menu

  • Shrimp & Grits with
  • Green Beans

I’m a Southern gal, as most of you know. And, I love grits! You need to know (esp. if you’re a hater :)) that not all grits are created equal. I prefer yellow, stone-ground grits. They’re hearty and delicious (not slimy).

If you just don’t want to do grits, that’s cool. You can easily use quinoa instead.

Prep

  • Make your grits/quinoa per package instructions. I use chicken stock in place of water. I really like my grits (or even quinoa in this case) well seasoned with salt & pepper. Just before serving, mix in shredded cheddar cheese (about 1/4 c per serving you make). Optional variation: Throw in some sun-dried tomatoes. They’ll be beautiful and add a great flavor.
  • Start your green beans by steaming them in a microwave-safe dish with a lid. Cook until tender, about 6-8 minutes (or until desired texture is reached). Drain and add butter, salt, and pepper to taste.
  • Heat a medium skillet for your fresh or thawed peeled & deveined shrimp. Add 1-2 Tbsp of butter to your pan (~1/2-1 Tbsp butter per serving of shrimp). Once melted, throw in your shrimp to cook. Season with salt, dried parsley, and pepper to taste. If you want to heat it up, add a pinch of hot pepper flakes. Cook 2-3 minutes per side depending on the size of your shrimp.
  • Serve your hot shrimp over your cheesy grits/quinoa with green beans on the other half of your plate. Optional: If you like sliced green onions, they’re a beautiful garnish for your shrimp & grits. Soooo good!

Grocery Items

  • Shrimp, medium to large, fresh or frozen
  • Green Onions (optional)
  • Sun-dried Tomatoes in oil (optional)
  • Stone Ground Grits or Quinoa
  • Chicken Stock
  • Cheddar Cheese
  • Green Beans, whole frozen
  • Butter
  • Spices: Dried Parsley, Hot Pepper Flakes (optional)

Monday Menu

  • Sausage & Cheese Plate with
  • Side Salads

I never made a sausage & cheese plate for dinner until I lived in Memphis. Eventhough I like in Las Vegas now, we still make this quick and tasty dinner balanced with a side salad.

Prep

  • Start your sausage links. You can use chicken, turkey, pork, beef, or whatever you prefer. Slice links into 1/2-inch slices and heat over medium heat in a large skillet.
  • Meanwhile, slice the cheese into about 1/2-1-inch cubes. Now put cubes on your plate and garnish with drained pepperoncini peppers.
  • Now put salad greens on half your plate and top with veggies of choice. I’m using tomatoes, cucumbers, and shredded carrots. Dress with your favorite dressing. Olive oil and balsamic vinegar is my favorite with this.
  • Now your sausages should be good and browned. Place on your plate by the cheese and peppers. I like to sprinkle the cheese and sausage with a BBQ dry rub for extra flavor. Dig in!

Grocery Items

  • Sausage Links of choice
  • Block Cheese like Cheddar (2 meals)
  • Pepperoncinis (optional)
  • Salad Greens
  • Salad Veggies like:
    • Tomatoes
    • Cucumbers
    • Shredded Carrots
  • Dressing of choice
  • Spice: BBQ Dry Rub (optional)

Tuesday Menu

  • Tomato/Veggie Soup with
  • Adult Grilled Cheese

I LOVE making homemade soups BUT rarely on a weeknight. Try a quality convenience soup to get this perfect fall combo on the table fast!

Prep

  • Did you grow up eating this? I did. It’s such a comforting meal to me, and it just screams “Fall!”
  • You can buy a prepared tomato soup with an ingredient list you like. The ones in the boxes seem to have a better taste, and in my opinion, better ingredients.
  • Now for the “adult” grilled cheese… Lightly olive oil or butter the outside of your bread. Fill your sandwich with sliced cheese of choice. I’m a straight-up cheddar gal. Now add sliced tomatoes and avocado. You can add whatever you like—turkey slices, bacon, leftover sausages, spinach, etc… Preheat a large skillet to medium heat. Add your sandwiches and toast about 3-4 minutes per side or until desired doneness is achieved.
  • Serve your grilled cheese sammies next to a bowl of soup. You can dip them if you want…I won’t tell ; )

Grocery Items

  • Tomato Soup/Veggie Soup of choice, like Pacific Brand
  • Bread
  • Block/sliced Cheese, if you need more
  • Avocado
  • Slicing Tomatoes
  • Butter/Olive Oil

Wednesday Menu

  • Pecan Crusted Fish with
  • Roasted Potatoes and
  • Steamed Veggie Blend

Many times my clients say they don’t like fish. When we talk a bit more, we both realize they’re more afraid of cooking it than eating it. This is a great recipe that keeps it interesting without too much fuss.

Prep

  • Preheat your oven to 425. Slice your potatoes into 1-inch cubes. Toss with olive oil, salt, pepper, and dried parsley flakes. Pop the potatoes in the oven on the middle rack and roast about 25 minutes. Toss half-way when you put the fish in. NOTE: Remember to make extra potatoes for tomorrow.
  • Get out your fish. It can be trout, flounder, or a similar white fish. Melt 1-2 Tbsp butter. You’ll need 1 cup pecans and 1/2 cup bread crumbs per 4 fish fillets. Crush the pecans by putting them in a Ziploc-type bag and pounding. Mix with bread crumbs, 2 tsp parsley flakes, and salt & pepper to taste. Place the fish on a foil-lined baking sheet brushed with butter. Brush the fish with melted butter. Sprinkle “crust” evenly onto top of fish and pat down. Pop in the oven above your potatoes for 12-14 minutes. You can finish with a quick broil (1 min) to make it more crispy.
  • While your fish and potatoes are going, steam your favorite mixed veggie blend. My grocery has a “Normandy” blend (Broccoli, Cauliflower, Sliced Carrots, Sliced Yellow Squash, and Sliced Zucchini) that I really like in the frozen veggie section. Steam in a microwave-safe dish, drain and add salt and butter. Now that’s a great looking dinner!

Grocery Items

  • Fish Fillets of choice (white fish, trout, flounder, similar)
  • Potatoes of choice (2 meals)
  • Chopped Pecans
  • Breadcrumbs
  • Butter
  • Frozen Veggie blend
  • Spice: Dried Parsley

Thursday Menu

  • Roasted BBQ Chicken with
  • Asparagus and
  • Roasted Potatoes (Leftover)

TIME SAVER TIP: In a pinch, pick up a rotisserie chicken.

I love the versatility and flavor of Table Blend Mrs. Dash. You can use as much or as little as you like.

Prep

  • Preheat your oven to 425 degrees. Place chicken breasts on a foil-lined baking sheet. Drizzle with olive oil and season with Table Blend Mrs. Dash (or similar), salt, and pepper to taste. Pop in the oven for 25-30 minutes (depending on thickness). Make sure juices run clear. NOTE: You’ll need extra chicken for Saturday, so cook or pick up enough. Don’t add BBQ sauce to the chicken for Saturday.
  • Now trim or pinch the ends off your asparagus. Place on a small baking sheet. Drizzle with olive oil and season with Table Blend Mrs. Dash (or similar), salt, and pepper to taste (there’s a flavor trend :)).  Pop in the oven for about 15 minutes or until desired texture is reached.
  • Reheat your potatoes from last night. I really like reheating them in a skillet with a little olive oil just to crisp them up.
  • Once your chicken is done, let it sit for about 5 minutes, then slice into about 1/2-inch slices. Plate the chicken and drizzle with your favorite BBQ sauce. Serve it up with your asparagus and potatoes. YUM!

Grocery Items

  • Chicken Breasts, boneless, skinless (2 meals)
  • Asparagus
  • Olive Oil
  • BBQ Sauce of choice
  • Spice: Table Blend Mrs. Dash (similar)

Friday Menu

  • Grilled Steak with
  • Acorn Squash and
  • Parmesan Spinach

YAY! Steak night!

Prep

  • Preheat your oven to 400 degrees. Wash and slice your acorn squash in half from stem to end. I make half a squash per person. Scrape out the seeds and place squash halves in a baking dish. Season with salt and pepper and put a pat of butter in the middle of each piece. Pop in the oven for about 30 minutes or until tender. Really, that’s it. It’s so easy.
  • Preheat your grill or grill pan to medium-high heat. Season your steaks with salt and pepper to taste and get them grilling. Grill for about 5-8 minutes per side depending on the desired level of doneness. Let steaks rest about 5 minutes before eating.
  • Now start your spinach. Heat a large saute pan to medium heat. Add chopped garlic (about 1 clove per 3 large handfuls of spinach) to the saute pan with olive oil (at least 1-2 tbsp). Let the garlic infuse the oil about 1-2 minutes then start putting in your prewashed & dried spinach. Add your spinach a couple handfuls at a time and mix in to coat with your olive oil. Remember: It wilts down a lot, so a large container of fresh spinach doesn’t make a bunch. Once all your spinach has wilted, add salt, pepper, and Parmesan to taste. NOTE: Make extra for tomorrow’s dinner.
  • Steak night rules!

Grocery Items

  • Steak of choice (thicker cut sirloin, ribeye, strip, etc.)
  • Acorn Squash
  • Fresh Spinach (2 meals)
  • Parmesan
  • Garlic
  • Olive Oil

Saturday Menu

  • Gnocchi Bowls with
  • Chicken (using leftover) and
  • Spinach (using leftover)

Gnocchi is a soft dumpling that can be made from semolina, ordinary wheat flour, egg, cheese, potatoes, etc.

Prep

  • Slice your leftover chicken into bite-sized pieces, and get out your leftover spinach.
  • Boil water and follow preparation instructions on your package of gnocchi. I don’t make my own from scratch. If I ever do, you can bet I’ll post pictures everywhere!
  • Reheat your chicken and spinach in the microwave together. Once reheated, add 1 Tbsp of olive oil per serving you’re making. As soon as the gnocchi finish cooking, drain and mix with the chicken, spinach, and olive oil mixture. Generously add Parmesan to taste. Serve in a pasta/soup bowl. Delizioso!

Grocery Items

  • Gnocchi, frozen, refrigerated, or fresh
  • Olive Oil
  • Parmesan
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