Been a while since I posted a weekly menu but we are back on the meal planning train so here we go :) Below the graphic are some recipes!
Tuesday Dinner - Tomato Basil Soup with Cheese Tortellini (and Shredded Chicken) from the Iowa Girl Eats website.
So in the past when I would make this recipe I follow almost to a T and serve it with grilled cheese. Since I am trying to make sure we are eating protein with every meal, I decided to add some shredded chicken this time.
Before I leave for work, I put three frozen chicken breasts in the slow cooker on low and let them all day so that they were able to be shredded to go into the soup.
Ingredients:
2 Tablespoons butter (I use 2-3 tbsps of avocado oil)
1 small onion, chopped
3 cloves garlic
salt and pepper
48oz chicken broth
24oz high quality marinara sauce
3/4 cup fresh basil, chopped (3/4oz package basil)
16oz fresh or frozen cheese tortellini (could also use mini ravioli) - I use more about 24 oz, my hubby likes it very noodlely
3 frozen chicken breasts, shredded
Shredded Parmesan Cheese
Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender. Once tender, remove lid and add in shredded chicken. Stir to mix well.
Serve with shredded parmesan cheese
Thursday Dinner - Beef Kabobs with Grilled Veggies and Oven Potatoes
Beef Kabobs Ingredients:
1 2-3 pound Beef Chuck Roast
1 Bottle of Italian Dressing
1 Yellow Onion, chopped into bigger pieces
Cut your beef roast into 1.5x1.5 inch chunks and place into a bowl. Dump enough Italian Salad Dressing into the bowl with the meat to coat the pieces. Place in to the fridge for 12-48 hours. When read to put together the kabobs use meat, chopped green pepper and onion to do so. Cook on the grill.
Oven Potatoes Ingredients:
1 pound of diced red potatoes
1 cup of diced onion
1 tbsp of avocado or olive oil
Garlic powder
Onion powder
Lawry's seasoning salt
6 tbsp of butter, sliced
Parsley
Preheat oven to 400 degrees. Dice red potatoes into .5 inch x .5 inch cubes. Place into a bowl that will be large enough to mix. Add diced onion and oil to the bowl and stir to coat the potatoes throughly. Then sprinkle the garlic powder, onion powder and Lawry's seasoning salt over the potatoes. I never measure these out...I just sprinkle them on. Then stir again. Prepare a baking sheet with two pieces of foil that are crossed to look like a "t" and long enough to fold over and cover the potatoes Pour potato mixture onto a piece of foil. Add the 6 tbsp of butter, sliced, over the potatoes and sprinkle parsley. Fold foil over the potatoes and place in the oven for 1.5 to 2 hours.
Grilled Veggies Ingredients:
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red onion, chopped
1/4 cup of Newman's Own Light Balsamic Dressing
1/4 cup of Newman's Own Classic Oil & Vinegar Dressing
Mr. Dash Garlic and Herb Seasoning
*When it is just Dave and I, I cut up all the veggies but only make half. I store the rest of the veggies without dressing or seasoning in an airtight veggie container in the fridge for later use in the week. Dave is my 32 year old man child and refuses to eat veggies :)
Place chopped veggies in a mixing bowl, add dressings and seasoning. I just sprinkle the seasoning so that the top in thoroughly coated and then mix everything up. Line a grill basket with foil and then add veggies to the lined grill basket. Place on grill with pork chops.
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