So yeah, sorry about no weekly meal plan last week! I did however learn a very valuable lesson... I need to PLAN my meals so I eat healthier! Even if I am busy with school, homework, socializing and house stuff, it's worth it so sacrifice the time needed to plan a menu NO MATTER WHAT! Sheesh, I am glad I know now though.
Now onto this weeks meal plan.
Sunday: Garlic Roasted Veggies with Hard Boiled Eggs and Toasted French Bread (sounds weird, but it was quite tasty!)
Monday: Spaghetti with Chicken Meatballs
Tuesday: Potato Casserole (some kind of cheesy saucy goodness will ensue!)
Wednesday: Chicken Enchiladas in Red Sauce
Thursday:Vegetable Curry and Rice
Friday: Chicken Fried Steak with Mashed Potatoes
Saturday: Hot Dogs with Sweet Potato Fries
Sunday, November 13, 2011
Tuesday, November 1, 2011
Roasted Cauliflower and Garlic Soup
This was super easy and super good!
2-3 Servings (if you serve a cup with a good size salad it'll feed 4 though)
Recipe:
1/2 Large Cauliflower (or 1 small one), florets cut up to a medium size (see picture below if you need to gauge size)
3-4 tsp Garlic, diced (3-4 cloves)
1 tsp Salt
1 tsp Pepper
2 tbs Olive Oil
1 tbs Butter, melted
1 14.5oz can Reduced Sodium Chicken Broth, heated before adding to blender
1/4 cup Parmesan/Romano Cheeses shredded
Directions:
Turn oven to 400, in a bowl combine cauliflower, garlic, salt, pepper, oil, and butter. Mix until the cauliflower is well coated then place into a roasted pan or cookie sheet. Cook in the oven until you see nice browning (a dark caramel color) on most of the florets; which is about 20 minutes. Once cooked, get all of the garlic and cauliflower goodness from the pan, place in a blender (or use an immersion blender) with the can of chicken broth and shredded cheese. Here is your warning... anytime you are adding hot liquid to a blender, BE CAREFUL. The heat will want to be released and you might have a lid pop off. I am speaking from past experiences, believe me, clean up is not fun! :) Once it's all blended all together, there you have it, some tasty soup!
2-3 Servings (if you serve a cup with a good size salad it'll feed 4 though)
Recipe:
1/2 Large Cauliflower (or 1 small one), florets cut up to a medium size (see picture below if you need to gauge size)
3-4 tsp Garlic, diced (3-4 cloves)
1 tsp Salt
1 tsp Pepper
2 tbs Olive Oil
1 tbs Butter, melted
1 14.5oz can Reduced Sodium Chicken Broth, heated before adding to blender
1/4 cup Parmesan/Romano Cheeses shredded
Directions:
Turn oven to 400, in a bowl combine cauliflower, garlic, salt, pepper, oil, and butter. Mix until the cauliflower is well coated then place into a roasted pan or cookie sheet. Cook in the oven until you see nice browning (a dark caramel color) on most of the florets; which is about 20 minutes. Once cooked, get all of the garlic and cauliflower goodness from the pan, place in a blender (or use an immersion blender) with the can of chicken broth and shredded cheese. Here is your warning... anytime you are adding hot liquid to a blender, BE CAREFUL. The heat will want to be released and you might have a lid pop off. I am speaking from past experiences, believe me, clean up is not fun! :) Once it's all blended all together, there you have it, some tasty soup!
Chicken with an Oyster Mushroom Cream Sauce
Yummy!!!!! I would have preferred using Fettuccine or Linguine, but I only had Spaghetti or Shells... so I went with Shells. It tasted freaking Ahhhhmazing *grin*
4 Servings
Recipe:
2-3 tbs Butter (if using salted, check the finished flavor before adding more salt)
1/2 cup Heavy Cream
1 1/2 cups Oyster Mushrooms roughly chopped to about 1/4in thick pieces (It's hard for me to gauge quantity on mushrooms, it was about 2 1/2 large handfuls once it was roughly chopped; 4 clusters clusters of oyster mushrooms worth)
1/2 lb Chicken Breast cut into 2 in size pieces (this amount was 5 cuts of chicken tenders or 1 medium size breast)
3-4 tsp Garlic, minced (3-4 cloves)
Salt/Pepper to taste
Directions:
On medium/medium high heat in a large saute pan, melt 2tbs butter. Salt and Pepper the Chicken and add 2tbs of minced garlic. Let the chicken cook thoroughly before adding the other ingredients. Add the remaining butter and garlic and mushrooms. Once the mushrooms start to soften and have been coated in that buttery garlic goodness, add the cream. Heat it up and pour it over your cooked pasta. It would be pretty tasty over some mashed potatoes too! Mmmmm, mushroom, garlic, and cream oh you're good!
4 Servings
Recipe:
2-3 tbs Butter (if using salted, check the finished flavor before adding more salt)
1/2 cup Heavy Cream
1 1/2 cups Oyster Mushrooms roughly chopped to about 1/4in thick pieces (It's hard for me to gauge quantity on mushrooms, it was about 2 1/2 large handfuls once it was roughly chopped; 4 clusters clusters of oyster mushrooms worth)
1/2 lb Chicken Breast cut into 2 in size pieces (this amount was 5 cuts of chicken tenders or 1 medium size breast)
3-4 tsp Garlic, minced (3-4 cloves)
Salt/Pepper to taste
Directions:
On medium/medium high heat in a large saute pan, melt 2tbs butter. Salt and Pepper the Chicken and add 2tbs of minced garlic. Let the chicken cook thoroughly before adding the other ingredients. Add the remaining butter and garlic and mushrooms. Once the mushrooms start to soften and have been coated in that buttery garlic goodness, add the cream. Heat it up and pour it over your cooked pasta. It would be pretty tasty over some mashed potatoes too! Mmmmm, mushroom, garlic, and cream oh you're good!
*** A bit of lemon zest or a dash of fresh grated nutmeg would probably be tasty too!! ***
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