Dinner this week – yum. I am trying out a few new recipes AND I’ve gotten a new kitchen tool – an INSTANT POT. I’m pretty happy with it so far and have at least 2 recipes planned using it this week.
What are you having?
Sunday Feb 12, 2017 – Pulled Pork & Cole Slaw. I’m having fun with my new Instant Pot and trying some pulled pork will be my next adventure. I’ll be making coleslaw to go with it, using my mom’s recipe of course. Probably some biscuits and a salad as well. Yum.
Monday Feb 13, 2017 – Stuffed Peppers. Brown rice, ground beef, some veggies and a yummy sauce means a quick healthful meal. The Boy isnt too much of a fan, but he’ll live.
Tuesday Feb 14, 2017 – Chopped Salad. Gym tonight – so something fast and tasty. Might do some chicken on the salad if I’m not dying when we get home.
Wednesday Feb 15, 2017 – White Chicken Chili. Another try with my Instant Pot. The best thing about this tool is being able to make great soups, stews, roasts, etc in less than an HOUR.
Thursday Feb 16, 2017 – Leftover Chili and Wraps. We’ll have leftover soup and I’ll put some wraps together with ham, lettuce and other veggies and a few slices of cheese.
Friday Feb 17, 2017. Lasagne Roll Ups. I love these, fast, tasty, lower calorie than a regular lasagne.
Saturday Feb 18, 2017. Fish? Shopping day, I’m going to pick up some sort of fish – so the recipe will have to wait until I pick it out. Could be anything from baked cod or sole to Seafood Arrabbiata!
I am a fan of the crispy taco. The soft taco is good, too – but sometimes the crunch is just what you need. But I needed a taco recipe that solved the dreaded crunchy taco disintegration issue – this Oven Baked Tacos Recipe does the job.
I thought the issue was just the way the taco crumbled UNTIL I found this oven baked taco recipe. The one I found had chicken in it, which is good – but I had ground beef thawed out and no black beans…what’s a gal to do?
Well first, I had to solve the bean problem. Instant Pot (or Cuisinart in my case) to the rescue! I found a recipe for Slow Cooker Charro Beans that looked good – but I wanted to make some adjustments, and not have to cook them for 10 hours, so I adapted it for the Pressure Cooker an came up with these Instant Pot Pinto Beans.
Then I turned the beans and my ground beef into these AMAZING baked tacos. I made a batch of my Cowboy Caviar to go on top (sans the beans, too many beans did not a happy home make).
SO – by baking the topping in the shells with a bit of cheese, the bottoms get a bit soft – still kinda crunchy though – and they don’t break into a million pieces. PERFECTO!
Give these a try, you won’t be disappointed.
Still trying to be productive and get my weekly menus out on time. This week I have a ton to do, but I also want to put something healthful on the table because I’m trying to cut my portions and snacking…..I’m a terrible snacker…..so filling with leftovers for lunch the next day is the plan for the week.
I use the “Save” function on Facebook a lot, and this week I have 2 Facebook recipes in rotation – new things I’ve not tried before – but look great.
What are you guys having?
I have been terrible about posting my meal plans – but they’re so handy to look back on and if I inspire one person to start meal planning and budgeting then it’s totally worth the effort. It also helps me remember what we had from week to week, and I can absolutely go back and mark out new things we tried that we either liked, felt “meh” about, or hated. It’s good to have a reference point.
So this week is pretty standard – nothing too crazy – trying 2 new recipes – a Oricchette Pasta with Sausage, Kale & White Beans dish from my Cook’s Country (America’s Test Kitchen) One Pan Wonders Cookbook and a Chicken and Broccoli Stir Fry recipe from Dinner At The Zoo. Since we’re almost to the end of the week, and I’ve been horrid about getting this posted, I can report that both recipes were REALLY good, but I’d recommend low-sodium soy sauce AND chicken broth for the stir fry – mine ended up a tad salty. Not inedible, and it was fine for my, but hubby said “Salty” and cleaned his plate….. so take that as you will.
I love to plan my menus out a week ahead of time, and I’ve been asked for menu planning tips so I thought I’d share a few. Planning makes grocery shopping and figuring out what’s for dinner so much easier! I’ve employed a variety of tools over the years but have found a decent combination of products and services that keeps me on track. I thought I’d share a few tips with you – you can use all of these, or just one or two – whatever fits your situation and motivation!
I am a really REALLY big fan of one dish meals – in fact a recent Christmas present was a cookbook of one-pan dinners – from slow cookers to sheet trays and dutch ovens. Really great for weeknight meals and easy clean up when you’re not really into doing a bunch of dishes. This chicken veggie tray bake recipe if definitely one to put in your repertoire.
I generally get 2 chicken breasts and butterfly into thinner pieces – they cook faster and it’s more of a realistic portion size. You can do fresh green beans, cauliflower or broccoli if you want in place of the Brussels sprouts – we like Brussels sprouts though. I also use russet potatoes, but halved baby reds work too… really this chicken veggie tray bake recipe can be whatever you have in the fridge. If you use broccoli or cauliflower, add it in the last 15-20 minutes of cooking because they cook faster than Brussels sprouts do.