Monday, November 7, 2011

Menu 5- Dinnertime Divas: Happiness is Flavorful Food... FAST!

Short on time?  Here are 5 weeknight meal plans... perfect for those on the go!
Simple.     Cost-effective.     Yum!
Bon Appétit, my sweets!




Monday: Lemon Chicken Burgers w/Lettuce Leaves and Broccoli and Cauliflower
Notes: Chicken Burgers:
1 lb. ground chicken
1 onion, chopped
1 egg, beaten
1 Tblsp. lemon zest, grated
2 Tblsp. lemon juice
3 Tblsp. chopped fresh parsley
2 Tblsp. olive oil
1/2 tsp. dried tarragon
1 3/4 tsp. salt
pinch of pepper.

Combine all ingredients and form into patties.  Fry in skillet in oil until cooked through.  Wrap with iceberg lettuce leafs instead of a bun, and add all your favorite fixings!

Broccoli and Cauliflower:
Wash and cut one head each into bite size pieces.  Microwave until tender in a covered casserole with a bit of water in the bottom.  Once done, drain and toss with your favorite Brianne's Dressing (I like French), grated parmesan, salt and pepper to taste. 

Tuesday: Pan Fried Steak w/Rosemary Oil and Yellow and Green Squash Noodles
Notes: For the steak- heat a few Tblsp. olive oil in skillet over high heat.  Add in 2-3 steaks of choice and sear each side, making sure to salt and pepper before you turn.  Add in 4-5 fresh stalks of rosemary around the sides to infuse the oil.  Turn heat down and continue to cook until done, turning every so often to coat each side in the infused oil.

For the noodles- Wash and cut ends off 3 of each yellow squash and zucchini.  Take a vegetable peeler and peel long strips of the outer skin only to create noodles.  Saute in olive oil w/salt and pepper until soft.

Wednesday: Chinese Plum Chicken and Garlic Sugar Snap Peas
Notes: Plum Chicken:
4 boneless, skinless chicken breasts
1 c. plum jam
1/4 c. minced onion
2 Tblsp. lemon juice
1 tsp. lemon zest, minced
1/2 tsp. dry mustard
1/2 tsp. ground ginger
1/3 tsp. pepper
1/4 tsp. tabasco sauce
1/2 tsp. coriander

Preheat oven to 400.  Place chicken in 9x9 baking dish.  In a bowl combine rest of ingredients.  Pour over chicken and bake 45 min-1 hr.  Once done, if you'd like a thicker sauce, put in saucepan and bring to a boil.  Let reduce for about 10 minutes.

Sugar Snap Peas:
1 lb. sugar snap peas
3 Tblsp. olive oil
3 cloves of garlic, minced
Juice of 1/2 lemon
salt and pepper

Place a saute pan over med-high heat and add oil.  When hot cook the garlic for about a minute.  Then add the peas and cook until tender for about 4 minutes.  Squeeze lemon juice over and salt and pepper to taste.

Thursday: Pork Chops with Creamy Shallots over Swiss Chard w/Bacon
Notes: For the pork chops- pan fry 4 boneless pork chops in olive oil until cooked through (don't forget to salt and pepper).  Remove from pan and set aside.  Add in 3 chopped shallots in skillet, scraping up the bits and adding more oil if needed.  When browned add in 1 c. heavy cream, 2 Tblsp. balsamic vinegar, 3/4 Tblsp. dijon mustard, salt and pepper.  Bring to a boil, then turn down heat to reduce for about 5 minutes until thickened.  Add back in pork chops to warm.

For the chard- Place one large bunch of swiss chard in a skillet pan with oil.  Salt and pepper and add 1/2 tsp. oregano and 1/2 tsp. dried basil. Saute until wilted and tender.  In the meantime, microwave 3 slices of bacon until done.  Sprinkle cooked bacon over the swiss chard and serve.

Friday: Chicken Pho
Notes: Pho-
1 rotisserie chicken from the deli
1 package rice noodles
1 package baby spinach
1 bunch fresh cilantro
1 bunch fresh basil
1 lime
2 boxes Pho Soup Starter (can be found in most grocery stores)

Cook rice noodles per package directions, and shred chicken.  Add soup starter and chicken into large stockpot and bring to a boil  Squeeze in lime juice, and spinach, cilantro and basil to taste.  Add in cooked rice noodles at last minute once spinach is wilted. 

Note- this is not a food combined meal according to my definition, but it is still very healthful, as rice noodles are much better for you than other pasta.





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