So It's Monday tomorrow and I am thinking about the meals for the week and wanted to share my ideas and what we will be eating at home this week (5 dinners at home)...
1.) Buffalo "wing style" chicken breast and blue cheese dip with baked sweet potato fries (a healthier option for game day)
Ingredients:
Cooking spray
6 boneless, skinless chicken breast halves
5+ tablespoons franks hott buffalo sauce
6 boneless, skinless chicken breast halves
5+ tablespoons franks hott buffalo sauce
1 cup crushed butter garlic croutons
2 large sweet potatoes, peeled and cut into wedges
1/2 cup sour cream
1/4 cup crumbled blue cheese
4 stalks celery, cut into 4-inch pieces
2 large sweet potatoes, peeled and cut into wedges
1/2 cup sour cream
1/4 cup crumbled blue cheese
4 stalks celery, cut into 4-inch pieces
Directions
Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
In a small bowl, pour franks hott buffalo sauce. Pat chicken dry. Brush chicken all over with hot sauce. Coat chicken in crushed croutons and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through. Arrange sweet potatoes on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender.
In a small bowl, combine sour cream and blue cheese.
2.) Honey mustard roasted sausages, peppers, and onions & chopped spinach salad
3.) Tofu Tacos (from Real Simple Magazine)
Serves 4 Hands-On Time: 20m Total Time: 20m
Ingredients
1 tablespoon olive oil
1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10-ounce package frozen corn (2 cups), thawed
1 5 ounce package of baby spinach loosly chopped
8 small flour tortillas, warmed
3/4 cup goat cheese
3/4 cup store-bought refrigerated salsa
Ingredients
1 tablespoon olive oil
1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10-ounce package frozen corn (2 cups), thawed
1 5 ounce package of baby spinach loosly chopped
8 small flour tortillas, warmed
3/4 cup goat cheese
3/4 cup store-bought refrigerated salsa
Directions
Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.
Fill the tortillas with the tofu mixture, goat cheese, and salsa.
Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.
Fill the tortillas with the tofu mixture, goat cheese, and salsa.
4.) Pizza and movie night! Homade Pizza
Use reserved sausages, peppers and onions or breakfast pizza using Tj's dough, baby spinach, prociutto, and cracked eggs nestled on top (so good!)
5.) Pan seared rib-eye with a tomato, basil, and mozzerella salad
Ingredients
2 large (16 to 18-ounce) bone-in rib-eye steaks
1 sprigs fresh rosemary or oregano
4 sprigs fresh thyme
2 large (16 to 18-ounce) bone-in rib-eye steaks
1 sprigs fresh rosemary or oregano
4 sprigs fresh thyme
1 small onion sliced
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Directions
Preheat oven to 350 degrees F.
Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme (leave whole) . The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Sprinkle sliced onions around pan. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium. Serve with the salad and enjoy!
Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme (leave whole) . The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Sprinkle sliced onions around pan. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium. Serve with the salad and enjoy!
Hope I gave some inspiration for the week ahead!! xoxox
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1 comments:
Thanks for the ideas! Now how much of those tasty items will Ella eat? And good job putting veggies and healthy food into my bro! Love you.
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