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Monday, June 18, 2018
Week 583 Weekly Menu
Hello meal planning friends! SO….this week Nate and I are heading to Sweden to spend some time with my parents, siblings and sister-in-law. My dad was born in Stockholm and none of his children have been to Sweden, so now we are all finally going together…without kids! I keep joking that the plane ride with Nate will feel like an extended date. 😉
My in-laws are coming to watch the kids and for the first few days it’s just my (angelic) father-in-law holding down the fort, so we’re picking simple and easy meals for them to prepare together this week.
MONDAY:
– Pesto Chicken PastaTUESDAY:
– Eat outWEDNESDAY:
– Spaghetti
– SaladTHURSDAY:
– English Muffin PizzasFRIDAY:
– Hot dogs
– WatermelonSATURDAY:
– Eat outSUNDAY:
– Trader Joe’s Frozen Mac & Cheese
–Â SaladI’m going to buy a few other prepared dinner items from Trader Joe’s and I think that should keep everyone covered on the home front. Everyone wish Grampa Herms good luck!
You all know the drill, please post your menu in the comments below! And if I disappear for the next two weeks know it’s because we are thoroughly enjoying Midsummer in Sweden!
Posted by Jane Maynard at 10:19 am 6 Comments
Categories: weekly menus Tags: dinner plans, weekly menu |
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Monday, June 11, 2018
Week 582 Weekly Menu
Happy Monday! I think it’s time I finally get my menu together for this week. It’s kind of a funny week with the last day of school and whatnot. Should be fun!
MONDAY:
– Thai Basil Beef with Coconut Brown RiceTUESDAY:
– Cora’s Mexican Ground Beef TacosWEDNESDAY:
– LeftoversTHURSDAY:
– Last day of school…eating on the fly!FRIDAY:
– Spaghetti
– SaladSATURDAY:
– Attending a graduation partySUNDAY:
– Father’s Day Feast…whatever Nate wants, still TBD!You know the drill…time to share your weekly meal plan in the comments below! Thank you and have a great week!
Posted by Jane Maynard at 9:01 am 8 Comments
Categories: weekly menus Tags: dinner plans, weekly menu |
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Thursday, June 7, 2018
Kitchen Sink Orzo Bowls
These kitchen sink orzo bowls are delicious and a new favorite go-to dinner option in our house, super flexible and you can use whatever ingredients you have lying about…you know, everything but the kitchen sink!
Last week when I went to the farmer’s market I had no idea what I was going to be making for dinner that night (despite having a meal plan ready…yeah, sometimes I don’t follow it, I’m only human). I decided to see what vegetables I could find at the market and go from there. Then I came home, rummaged through the cabinets and fridge and discovered a package of whole wheat orzo. The result of all this searching and finding is today’s recipe, kitchen sink orzo bowls.
This is a very flexible recipe. Pretty much the only ingredient you have to have is orzo! Olive oil, onions, tomatoes, salt and pepper are also pretty necessary, too, but beyond that you can throw all kinds of yummy veggies and even chicken or fish with success. As a result of all this flexibility, I don’t have any measurements for you on this recipe. I’ll describe the technique and the approximate amounts of ingredients I used and then I encourage you to take this recipe and make it your own. And your own version will probably even change depending on the season or what is in your fridge on a particular day.
The final result is a very homey, tasty dish, reminiscent of a classic casserole but much healthier. If you’re craving risotto but don’t feel like cooking risotto, this is a great alternative, providing a similar texture and flavor without the long cooking process. Enjoy!
Kitchen Sink Orzo BowlsAuthor: Jane MaynardIngredients- Whole wheat orzo pasta (Definitely go whole wheat here! It's more nutritious and tastes the same! My favorite brand is Delallo Organic.)
- Olive oil, a few tablespoons
- Onion, about ¼-1/2 of an onion chopped
- 2 cloves garlic, pressed through a garlic press
- Cherry Tomatoes, halved, above one pint (you could also chop appx. 2 whole tomatoes)
- Fresh vegetables, whatever you have lying around (I used 2 fresh summer squash)
- Cooked chicken, chopped or shredded depending on your preference (About 1-2 chicken breasts' or a few thighs' worth of meat, I like the chicken to be grilled)
- Dry white wine, ¼-1/2 cup or so (optional)
- White balsamic vinegar, a few tablespoons (optional)
- Pasta water, reserve 2-3 cups
- Salt and Pepper
- Spices and herbs if you like: parsley, oregano, basil are all good options (optional)
Instructions- Prepare orzo pasta as directed on the package. Drain, reserving 2-3 cups of the pasta water, and then set aside both the water and the orzo. I used about ¾ of a package of Delallo Whole Wheat Orzo to feed our family of 5 with some leftovers.
- In a deep, 12-inch skillet heat olive oil over medium heat. Add chopped onions and cook a few minutes until translucent.
- Add fresh garlic and cook, stirring, about 30-60 seconds. Add the chopped tomatoes. Reduce heat to medium low and let mixture cook for 5-10 minutes to really get the tomatoes to cook down.
- If using wine, add it now and cook about 5 minutes. Add vegetables and cook a few minutes until the veggies are al dente. (If you are using vegetables like carrots that take longer to cook, steam them ahead of time and just heat through at this point in the recipe.) If you aren't using wine and need a little more fluid in the pan, just add another swig or two of olive oil.
- Add the orzo to the pan. Add the white balsamic vinegar and then start adding pasta water about ½ cup at a time until you get a nice, creamy consistency. Salt and pepper to taste, adding herbs and spices if you choose. I simply used salt and pepper and it tasted great!
OTHER RECIPES YOU MAY LIKE:
EQUIPMENT I USED TO MAKE THIS RECIPE:
Posted by Jane Maynard at 3:41 pm 1 Comment
Categories: featured recipes, main dishes, Recipes Tags: chicken, dinner ideas, go-to dinners, orzo, pasta |
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Sunday, June 3, 2018
Week 581 Weekly Menu
Sorry about last week…we were, quite frankly, having too much fun over Memorial Day weekend and I blew it on the meal planning front! We had a strange week, too, so there wasn’t much cooking happening anyway. But we’re back in business this week.
MONDAY:
– Taco SaladTUESDAY:
– BBQ Grilled Chicken
– Baked Beans and SaladWEDNESDAY:
– Lentil Rice Bowls with Lime-Tahini DressingTHURSDAY:
– Chopped Salad with ChickenFRIDAY:
– LeftoversSATURDAY:
– Eat out nightSUNDAY:
– Stir FrySeriously, your menus from last time were a huge help for me as I planned today. As always, thank you for sharing your menus with us week after week…including this week! Can’t wait to see what you’ve got cooking, please share below!
Posted by Jane Maynard at 4:41 pm 7 Comments
Categories: weekly menus Tags: dinner ideas, weekly menu |