Hey there! Welcome to my What-To-Have-For-Dinner Guide.
If this is your first time here, I recommend you start by reading this. If you’d rather not or you’ve been here before, let’s get cooking:
Here is this week’s grocery list and prep list, and you can print the recipes out for easy access while you’re cooking. Of course things don’t have to be prepped ahead of time, but I’ve found if I spend a couple of hours on Sunday doing food prep it makes cooking during the week significantly easier.
Serve this tasty chicken piccata with brown rice and roasted broccoli (recipe below) – you can put the rice on to cook and the broccoli in the oven while you’re making the chicken if you don’t cook it ahead on prep day.
- 2# broccoli, trimmed and cut into even florets
- generous drizzle of olive oil, enough to coat broccoli well
- generous sprinkling of salt and pepper
- Preheat oven to 400
- Toss broccoli in olive oil, salt, and pepper and spread in even, single-layer on large cookie sheet. Use 2 cookie sheets if necessary
- Roast for 20-25 minutes
- Serve it up!
- 2# boneless, skinless chicken breast - butterflied and cut in half
- salt and pepper
- all-purpose flour for dredging (start with 1 cup and supplement as needed)
- 6 tbsp unsalted butter
- 4 tbsp extra virgin olive oil
- ½ cup fresh lemon juice
- ½ cup chicken stock
- ¼ cup sherry or dry white wine
- ¼ cup capers, rinsed
- In a bowl or large measuring cup, combine lemon juice, chicken stock, sherry, and capers and set aside.
- Season chicken with salt and pepper and then coat evenly in flour. Set aside on platter or cutting board.
- Cook the chicken in batches. In a large skillet, melt 2 tbsp butter and 2 tbsp olive oil and heat until it sizzles. Cook the first batch of chicken until golden brown and cooked through, about 3-4 minutes per side. Remove from pan and place on serving platter or baking dish. Repeat for 2nd batch of chicken.
- Deglaze pan with lemon juice mixture, making sure you scrape up and mix in all the browned bits on the bottom of the pan. Reduce heat to medium-low and simmer for about 3 minutes to reduce. Whisk in remaining 2 tbsp of butter and 1 tbsp of flour to thicken sauce, plus salt and pepper to taste and let simmer for 1-2 minutes more.
- Pour sauce over chicken and serve immediately, with brown rice and roasted broccoli
- 8 oz uncooked fusilli or macaroni pasta
- 1 lb ground turkey
- 1 medium onion, diced
- 2 tbsp extra virgin olive oil
- ½ cup black beans
- ½ cup corn kernels
- 1 cup bell pepper, chopped
- 1 10 oz can diced tomatoes + green chile (Rotel is the name brand)
- 1 10 oz can enchilada sauce - red or green
- 1 cup water
- 1½ cups Mexican cheese blend, shredded
- thinly sliced green onions for garnish
- optional: sour cream for serving
- Preheat oven to 400 degrees
- Grease a 9x13 baking dish and spread dry noodles evenly in the dish
- In large skillet, heat olive oil. Add onion and saute until soft, about 2-3 minutes. Add ground turkey and cook until crumbled and no longer pink, about 5-7 minutes. Drain grease.
- Add black beans, corn, bell pepper, undrained diced tomato + green chile, enchilada sauce, and water.
- Bring entire mixture to a boil, turn off heat and pour over noodles.
- Cover the baking dish tightly with foil and bake for 15 minutes. Take it out of oven, stir, sprinkle with cheese, and recover with foil. Bake for 10 more minutes.
- Remove from oven and sprinkle with green onions for serving. Top with sour cream or additional cheese if desired and serve with side salad
This recipe is a bit more time consuming but I think it’s worth it!! If it’s too complicated you can omit all the Asian marinade and sauce ingredients and just marinate the steak with olive oil, salt, pepper, and garlic powder. Top with your favorite salsa-in-a-jar and shredded spinach.
- for the meat (bulgogi):
- 2# skirt steak
- ¼ cup garlic, minced (I use the kind in a jar)
- 2 tbsp minced fresh garlic
- 1 ripe Asian or Bosc pear, chopped
- ½ onion, chopped
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp light brown sugar or honey
- salt and pepper to taste
- extra virgin olive oil
- 2 tsp gochujang
- 2 tbsp sesame oil
- 2 tsp low sodium soy sauce
- 1 tbsp + 1 tsp rice vinegar
- 2 heaping tsp honey
- 1 tsp garlic powder
- taco-size tortillas
- 2 cups lightly packed spinach, chopped
- ½ cucumber, diced
- Slice the skirt steak into thin slices against the grain - it will be easier if you freeze it for 1-2 hours first.
- Prepare the marinade for the skirt steak by combining garlic, ginger, pear, onion, soy sauce, sesame oil, and honey and blend until smooth. I use my Nutribullet.
- Pour over steak and let marinate for at least 1 hour
- Mix the special sauce by combining all the ingredients and whisking well. Set aside.
- In a large skillet, heat olive oil on medium high heat until it shimmers. Add skirt steak and extra sauce and cook until browned, about 4-6 minutes for medium well. Remove from heat and let it rest for several minutes before serving.
- Serve skirt steak on tortillas and top with spinach, cucumber, and special sauce. Enjoy!
- I always keep a big container of spinach to add to eggs, smoothies, or to throw a handful on top of something to get my green quota in.
- Use leftover veggies from your shopping trip for delicious omelette fillings
- Use leftover tortillas and cheese to make breakfast tacos or snack-sized quesadillas