The Meal Plan for week of 12/3/2017
Sat (L) leftovers (S) Creamy chicken quesadillas
Sun (L) Chicken Wild Rice Soup leftovers (S) Poblano Stew
Mon (yoga)l leftover stew
Tues (yoga) Hamburger Steak and Tots
Wed - leftovers
Thurs (yoga) - Chinese
Fri - Quinoa Chili
Lol - I realized I moved around the meal plan mid-week and didn't note what I actually made when. So the above is what I think I did. Maybe...
Creamy Chicken Quesadillas (Ckng Lght, Oct 2017)
This is perfect for leftover chicken or turkey. This comes together quick;y, so it's perfect for a weeknight. For a flavor boost, sub shredded pepperjack or a Mexican blend cheese for the mozzarella. I used Franks Hot Sauce - the hot sauce adds a nice background zing more so than straight up "heat". And as I was typing this, I was thinking some banana peppers would have been awesome in this, but that's me and my taste buds.
Recommended.
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| photo from cookinglight.com |
1 tablespoon olive oil
4 teaspoons all-purpose flour
1/2 cup unsalted chicken stock
1 cup coarsely chopped spinach (about 1 1/2 oz.)
1 tablespoon hot sauce (such as Cholula)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/4 cups)
4 ounces preshredded mozzarella cheese (about 1 cup)
4 (8-in.) whole-wheat flour tortillas
Cooking spray
1 ripe avocado, quartered
1) Heat oil in a small saucepan over medium. Sprinkle
flour over pan; cook 30 seconds, stirring constantly. Slowly add stock;
cook 2 minutes or until thickened, stirring frequently. Remove pan from
heat; stir in spinach, hot sauce, salt, pepper, chicken, and cheese.
2) Heat a large skillet over medium. Divide
chicken mixture evenly over half of each tortilla. Fold tortillas in
half over filling. Carefully coat both sides of quesadillas with cooking
spray. Add 2 quesadillas to pan; cook 2 minutes on each side or until
browned and cheese is melted. Repeat with remaining quesadillas. Cut
each into 4 wedges. Serve with avocado.
Chicken and Poblano Stew with Polenta (Ckng Lght, May 2017) gluten free
I did make this as a weeknight dish. It's borderline between taking too long to get it on the table and acceptable amount of time for a weeknight.
First off, half and seed the poblano peppers first, then oil and place on a foil lined sheet under the broiler. Round peppers don't "char" very well. Because of this, darn peppers took the longest and were the last thing to go into the final pot.
Because I use regular polenta, I did start this first, then moved into the peppers and the rest from there. Oh, I had one oops! What I thought was a chipolte pepper in my freezer, was slightly freezer burned tomato paste, not realizing this until too late. I ended up adding a tsp of ground Adobe pepper in lieu of the chipolte.
When all was said and eaten, this was a nice change for using shredded chicken (or turkey). Recommended.
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| photo from cookinglight.com |
3 poblano peppers
2 tablespoons olive oil, divided
2 cups thinly sliced yellow onion
2 tablespoons chopped fresh oregano
8 medium garlic cloves, minced
2 cups chopped tomato
2 tablespoons adobo sauce from canned chipotle chiles in adobo
2 tablespoons olive oil, divided
2 cups thinly sliced yellow onion
2 tablespoons chopped fresh oregano
8 medium garlic cloves, minced
2 cups chopped tomato
2 tablespoons adobo sauce from canned chipotle chiles in adobo
(I used 1 tbsp)
3/4 teaspoon kosher salt, divided
1 tablespoon fresh lime juice
4 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 cup)
3 cups whole milk (I used half chicken stock and half water)
3/4 cup uncooked quick-cooking polenta
3/4 teaspoon kosher salt, divided
1 tablespoon fresh lime juice
4 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 cup)
3/4 cup uncooked quick-cooking polenta
(I used regular polenta and cooked according to directions on package)
Hamburger Steak with Onion gravy (Ckng Lght, Nov 2017)
This is a major departure for me from my my usual recipes in that I made something with beef (not a fan). I also departed from the recipe a bit by using tater tots instead of mashed potatoes - I had a bag in the freezer from a different dish that didn't get made and wanted to use them up. Mmm...tater tots!
I did use pasture raised beef, but venison or buffalo would also be quite tasty in this. I added some garlic salt and onion power to the meat before cooking. I'll say, this was actually quite tasty (I'm sure it was because of the tater tots). I did have to thicken the gravy a bit more - I like mine thick - but the overall flavors really complemented everything nicely. I would consider making this again.
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| photo from cookinglight.com |
1 pound ground sirloin
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil, divided
1 1/2 cups vertically sliced onion
2 teaspoons all-purpose flour
1 cup unsalted beef stock
Serve with mashed potatoes and haricote verts.
Step 1 Divide beef into 4 equal portions, shaping
each into a 1/2-inch-thick patty. Sprinkle patties evenly with 1/4
teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large
skillet over medium-high heat; swirl to coat. Add patties; cook 3
minutes on each side or until browned; remove from pan.
Step 2 Add remaining 1 teaspoon oil to pan; swirl
to coat. Add vertically sliced onion; sauté 3 minutes or until lightly
browned and tender. Sprinkle onion with flour; cook 30 seconds, stirring
constantly. Add stock and remaining salt and pepper; bring to a boil.
Return patties to pan; reduce heat to medium, partially cover, and cook 5
minutes or until gravy is slightly thickened. Sprinkle with green
onions, if desired.
Quinoa and Roasted Pepper Chili (Ckng Lght, Nov 2017) vegetarian, gluten free, SPICY
Interesting! As I was cut and pasting from the Cooking Light website, I was wondering where the chili in adobo sauce went. I pulled out my magazine and noted where was in the paper version, but it's missing from online. Not sure which is correct. I would say, if you DON'T like heat, skip it!
I also dropped the amount of chili powder because mine is Penzey's "Medium-Hot" and we definitely taste it. I also used the whole can of vegetable juice (V-8) because we don't drink it and the chili seemed too thick without it.
This was a weeknight meal for us and it came together in about 45 minutes. I liked the flavors of this, use your favorite chili beans or add and extra can. Adjust the heat to your tastebuds or the little tastebuds in your house. Recommended
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| photo from cookinglight.com |
4 teaspoons olive oil
3 cups chopped zucchini
1 1/2 cups chopped onion
4 garlic cloves, minced
1 tablespoon chili powder (I used 1/2 tbsp because mine is "medium hot")
1 teaspoon ground cumin
1/2 teaspoon Spanish smoked paprika
1/2 cup water
1/3 cup uncooked quinoa, rinsed
Magazine recipe had 1 tbsp chopped chipolte chili in adobo sauce here.
1/4 teaspoon kosher salt
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 cup low-sodium vegetable juice (I used the whole can)
1) Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
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