Before we get to the recipes for this week, I’ve realized some trending ingredients in my cooking. If you want to successfully follow these, here are my staple herbs and spices for successful, flavorful meals:
Black Pepper Mill
Garlic powder (not garlic salt or garlic seasoning)
Also, I had some great questions on reducing spoilage of produce, lettuce in particular. Here’s my response.
Tip of the week:
Veggies should last you at least a week if they’re fresh, but one thing I’ve found is that lettuce goes bad the quickest! I started buying organic spinach, arugula, or power greens (these don’t last as long as the first 2) in the pre-washed tubs by Earthbound Farms. They’re healthier than a head of lettuce or those pre made salad bags too. They’re $3.50, but I can get 3-5 uses out of them depending on what’s with it. Costco has bigger packs for $4.50 if you need more:)
I’m finding they last longer and by the end of the week if I haven’t finished them in a salad, I can sauté them with a little EVOO or even just a little water and salt and then I’m not wasting them.
If you’re looking to lettuce for the crunch, try these alternative greens and use carrots, toasted almonds, walnuts, or pears.
If you’re not already, planning out what you’re eating for the week might help you be more intentional about what veggies you buy and which to use first to make sure they don’t spoil. I hate wasting food!!
Chicken Breast with Garlic & Onion Mashed Cauliflower & Focaccia Bread
After indulging in that Heath Bar Devil’s Food Chocolate cake on Sunday night, I needed to start the week off with a healthier meal.
1. Boneless, skinless chicken breast
2. Kosher salt
3. Garlic powder
4. Onion powder
5. Olive oil
-Preheat oven 350 degrees
-season chicken evenly on both sides with 2-4 (equal parts, quantity varies with size of chicken)
-get olive oil hot in fry pan on high heat
-sear 5-7 minutes on each side
-put in oven 7-10 minutes (depends on thickness of meat)
-remove from heat and let rest
Garlic & Onion Mashed Cauliflower
1. 1 head of Cauliflower
2. Olive oil
3. 2 “sprouts” of green onion (chopped)
4. 1/2 teaspoon Kosher salt
5. 1/4 cup Romano cheese (grated)
6. 1 clove garlic (finely chopped)
7. Handful fresh parsley (chopped)
8. 1/2 cup cream/milk
-Preheat oven 425
-boil cauliflower until soft
-place on cookie sheet, drizzle with olive oil, put in oven to evaporate moisture (5-10 minutes)
-remove from oven and put in large bowl with 3-7 and 1/4 cup olive oil
-use immersion blender or beaters to whip everything together
-sprinkle more Romano cheese
-Oven should still be hot from Cauliflower, if not preheat to 425.
-We had left over pizza dough from the calzones, so we, by we I mean my husband, the dough expert, rolled it out and brushed it with olive oil, dried oregano, dried basil and dried thyme, and then sprinkled finely chopped garlic and fresh parsley.
-bake 10-15 minutes
This is the easiest and quickest thing I’ve made so far! This recipe comes from my aunt. She taught me and my cousin how to make it in jr. high, so it’s been around awhile. Seeing as we are a Sicilian family, this is about as close to Mexican food as we ever made at home.
It’s prettying just putting everything together in a dish. I guess that’s the beauty of a casserole.
quick tip: If you follow this week’s meals, you can make double the chicken from the above recipe and then this will be even faster.
1. 2 boneless, skinless chicken breasts (follow cooking instructions above)
2. 40-50 oz of green enchilada sauce (you can pick your favorite brand, they come in all sizes, that’s why I say 40-50oz)
3. 3/4 lbs of jack or white cheddar cheese (grated)
4. 1/4 lbs cheddar cheese (grated)
5. 4-6 oz sliced black olives
6. Small pack or corn tortillas (I used 24)
step 1: To spare you redundancy, just look at the above recipe to make your chicken and then after letting it rest, shred it with two forks.
step 2: combine shredded chicken and most of enchilada sauce in large bowl (put some enchilada sauce to the side)
step 3: pour a small amount of sauce (without chicken) at the bottom of baking dish.
step 4: line bottom with tortillas slightly overlapping and curving up the sides (my Pyrex fit six)
step 5: pour a generous amount of sauce an chicken mixture
step 6: top with cheese
step 7: put another layer of tortillas pushing down to make sure all sides are wet
Step 8: repeat 5-7 two more times
Step 9: pour remaining enchilada sauce (w/out chicken) and press down to make sure all tortillas are fully covered
Step 10: top with remaining cheese and olives
Step 11: bake 30-40 minutes (until cheese is nice and melted
This Recipe from Lemons for Lulu is really good. I skipped the mozzarella cheese that she used, which I think was probably necessary for this to really taste like a lasagna. Here’s my pretty-much-identical version.
1. 1 lb pork Italian sausage
-sauté in hot skillet until browned and cooked through
2. 1 24 oz jar of Marinara
-reduce heat to medium and add to sausage
-cook 5-7 minutes
3. 1 19 oz bag frozen cheese tortellini
-add to skillet and cook 3 minutes
4. 1 egg
5. 1 15 oz container ricotta cheese
6. ¼ cup Romano cheese
7.1 teaspoon basil
8. 1 teaspoon oregano
9. ¼ teaspoon salt
10. ¼ teaspoon pepper
-mix 4-10 in small bowl and scoop small teaspoons into skillet
-reduce heat and cover 5 minutes (until cheese is melted
If you omit 4-10 it would be a tasty one-pot, tortellini & meat sauce recipe.
Grilled lemon-herb chicken, Mac-n-cheese, and Spinach Salad
Yes, that says Mac-N-Cheese, and No, it’s not homemade. Sorry if that’s a disappointment. I’ll do homemade one of these days, but this was a quick, last minute improvise. I was going to do wild rice, but sometimes you gotta make the hubby happy.
1. 1 lemon (zest, juice, and peel)
2. 3 cloves garlic (peeled and smashed)
3. 1/2 cup olive oil
4. 1 tbs kosher salt
5. 1 tbs dried oregano
6. 1 handful fresh parsley (torn)
7. 1 handful fresh arugula
8. 4 boneless skinless chicken breasts (fillet in half)
-combine all ingredients and mix well with hands to fully coat chicken
-cover and put in refrigerator for at least 3 hours
-get grill hot!
-wipe chicken off with paper towel
-lightly sprinkle kosher salt on both sides
-grill first side 5-7 minutes
-grill second side 3-5 minutes and cover until done
1. 1 1/2 tbs butter
2. 3 tbs milk
3. 6 cups water
4. 6 oz box Back to Nature Organic Shells-n-Chedder (you can use whatever’s your favorite, but I found this to be the best and there are no preservatives!!)
-follow directions on box
1. 3 generous handfuls of Baby Spinach
2. 2 oz dried cranberries
3. 4 oz blanched slivered (not sliced) almonds
-toast in oven at 350 until golden brown, shake them around a few times to toast all sides
4. 2 oz feta cheese
1. 1 oz olive oil
2. 1/2 oz balsamic vinegar
3. Pinch of kosher salt
4. 1/8 teas oregano
-whisk together in small bowl
So, here we have week 2 completed and we’re feeling great in this house. My husband told me last night that he’s been feeling much better with these healthier meals at home; we haven’t needed to eat out at the last minute because there wasn’t food ready.
The house always smells like something yummy cooking. There’s food on the table every night. My shopping trips are so efficient because everything’s already planned out. I get excited to cook because there are all these fantastic recipes I want to try and I have the food in the house to make them.
Until my munchkin’s next nap: I hope these recipes are inspiring you to plan too. Find your own routine and what works for your home, but I encourage you to try some of these.
Let me know when you do, and what you think of them.