Family · Health/Fitness · Recipes

Weekly Dinner Menu 2/13 to 2/17

Please add to the grocery list: corn tortillas for Tuesday night’s tacos  and rice for Wednesday’s orange chicken/Thursday’s skillet meal 🙂 

Lasagna noodles – cook according to package. When they are finished cooking, lay them flat on parchment paper so they can be rolled.
Filling – One 15oz container of low fat/fat free ricotta cheese, 1 package of frozen chopped spinach (thawed and water drained, squeeze out any excess water with paper towels), 1/4 cup of Parmesan cheese, salt, pepper, garlic powder. This is based off of using 1 package of lasagna noodles. Double or halve if necessary.
Tomato sauce – Place 1 large can of crushed tomatoes and 1 large can of tomato sauce in the crock pot on low or in a large sauce pot on the stove over very low heat. Season generously with Italian seasoning (oregano, basil, parsley, salt, pepper, garlic powder, and anything else you want to throw in there!) and simmer for at least 2 hours. This is a very simple recipe to which you can add anything you like! I usually make this on the weekends so that I can let it cook for the time it needs. You can also use this for Friday’s pizza quesadillas!
To prepare – Preheat the oven to 375 degrees. Prepare a large casserole dish by spraying the bottom and sides with cooking spray and putting a thin layer of tomato sauce on the bottom. To assemble, lay all the noodles flat on the parchment paper and spread one heaping tablespoon of the filling across the entire noodle. Roll up each noodle and place it in the casserole dish. Continue until all the noodles are done and then top them with more of the tomato sauce, covering each roll up generously. Sprinkle the top with Parmesan or mozzarella cheese if desired and bake in the oven for 20 minutes, so all the flavors can mend together.

(Excuse the messiness of the second image, I just had to show you the inside!)

ShrimpIf using frozen shrimp, place them in a bowl of water to allow them to thaw. Once they are thawed, remove the shells and pat them dry in a paper towel. Season the shrimp with garlic powder, cumin, black pepper, salt, and a dash of cayenne. Drizzle 2-3 T. of olive oil in a large saute pan over medium heat. Once the oil is hot, cook the shrimp for about 3 minutes on each side, until pink and cooked through. This may be longer depending on the size of the shrimp you get. I get whatever is on sale 😉 Remove from the pan and set aside. 
Slaw – while the shrimp are cooking, mix together a handful of shredded red cabbage, a handful of shredded carrots, one yellow bell pepper sliced very thin and cut each piece about 1″ long, and about 2 T. of finely chopped cilantro. I seasoned with garlic and pepper, dressed it with a splash of apple cider vinegar (you can use any vinegar you have on hand, no need to buy a new bottle), and mixed it well.
Corn tortillas -spray a small frying pan with cooking spray and put it over medium/high heat. When the pan is very hot, toast the corn tortillas on each side until they bubble and brown. Watch carefully because they can burn quickly. Re-spray the pan as needed.

Top the corn tortilla with slaw, then place 3-4 shrimp on top. Sprinkle with more cilantro for color if desired!

Chicken – I used about 3 chicken breasts that I cleaned up and diced into approximately 1″ cubes. Place the diced chicken, 1 small jar of orange marmalade (about 1 cup), 1/4 cup of soy sauce (low sodium or Bragg’s aminos is best), 1 t. ground ginger, black pepper, garlic powder, a pinch of crushed red pepper flakes (or more to increase the heat) and a tiny bit of salt in the crock pot and stir well until everything is incorporated. Cook on high for 2 hours or low for 4 hours. Once the chicken is cooked, remove the pieces and add 1/3 cup cornstarch to the sauce in the crock pot and whisk well, creating a thicker sauce. Place the chicken back in the crock pot, stir well, and turn the setting to low until ready to eat.
Rice – cook according to package instructions. I used boil-in-bag jasmine rice this week. Make enough rice to eat for dinner on Wednesday and to use for Thursday night’s skillet meal. 
Broccoli/kale –
drizzle a large saute pan with olive oil and put it over medium/high heat. When the oil is hot, add the broccoli florets and stir frequently for 2-3 minutes. After the broccoli is slightly cooked, add a bunch (I literally used one bunch) of coarsely chopped kale, season with salt, pepper, garlic powder, mix well, cover and reduce heat to medium/medium-low. Cook covered for about 2 minutes so the kale wilts. Once it has wilted, remove the lid and continue to cook until they brown slightly but still have a little crunch.
To serve, place the rice on the bottom of the dish and top with the chicken, a drizzle of the sauce from the crock pot and a sprinkle of toasted sesame seeds. 

Ground beef skillet meal-
1. In a large skillet over medium-high heat, place ground beef (I used one pound of organic, grass-fed, 90% lean), season with your favorite spices (you can play around here with whatever you want, I used some of my favorite mixtures that have a little kick to them), stir frequently to break up the meat into little chunks. Cook until brown, lowering the heat to medium/medium-low when needed.
2. Once the meat has been browned, add in two finely diced bell peppers (add some color, I used red and yellow) and a bunch of bite-size chopped kale. Drizzle with 2 T. of olive oil, mix all of the components together well, and add more seasoning if needed. Stir frequently.
3. Once the kale has wilted and the peppers soften a bit (I prefer they still have crunch for this meal), take your leftover rice from Wednesday and add it to the skillet. Stir it all together and only keep it on the heat long enough to re-heat the rice.
4. Done 🙂

You really can’t go wrong with measurements here. Use what you have and season it well. It will be delicious!

Pizza quesadillas – to assemble, top one whole grain tortilla with your favorite pizza toppings (go light on the tomato sauce if using, it can get soggy), sprinkle with mozzarella cheese, and place another tortilla on top. Spray a skillet with cooking spray and put it over medium-high heat. Once it is hot, place the quesadilla in the pan and cook on each side until the tortilla is crispy and the cheese inside has melted – about 2-3 minutes per side depending on how hot the pan is. Slide it onto a pizza stone, slice it up, and enjoy! Easy peasy! 16710449_10101986666341838_2101763709_o



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