Monday, September 24, 2012

Meal Plan Monday

I LOVE fall!  We have been apple picking twice this week and my fridge is filled to overflowing.  I send my boys out in search of the tiniest apples they can find to fill our candy jar. They look beautiful sitting on my kitchen counter, washed and ready to eat.  The biggest ones are saved for pie and the medium sized ones get sliced, or baked, or dipped in carmel.  This week I will challenge myself to use them in both sweet and savory applications because next week we'll go pumpkin picking.

Monday
Pumpkin Ravioli with Sherry Brown Butter and Toasted Pecans
Green Salad with Apples and Dill
No Knead Bread

Tuesday
Baked Maple Glazed Pork Chops
Mashed Carrots and Parsnips
Homemade Applesauce

Wednesday
Pork Fried Rice
Edamame
Carrots

Thursday
Cider Braised Sausages with Sauerkraut
Mashed Potatoes
Sautéed Mushrooms (save some for tomorrow)

Friday
French Bread Pizza with Mushrooms
Green Salad

Monday, September 17, 2012

Meal Plan Monday

Monday
Baked Cod
Roasted Russets with Chipotle Aioli
Broccoli

Tuesday
Roast Chicken (shred leftovers for tomorrow)
Navajo Stew
Corn Tortillas

Wednesday
Chicken Salad Sandwiches
Home Fries (made with leftover potatoes)
Baked Apples

Thursday
Chicken Chili with Black Beans and Corn (freeze half)
Avocado Salad
Barley

Friday
Penne Pumpkin Alfredo (reserve extra pumpkin sauce for Veggie Lasagna)
Carrots

Monday, September 10, 2012

Meal Plan Monday

Monday
Steak Salads with Grilled Corn and Homemade Buttermilk Ranch Dressing

Tuesday
Fanny Farmer's Roast Chicken
Mashed Sweet Potatoes
Sautéed Spinach

Wednesday
Chicken Tacos (made with last night’s extra chicken)
Black Beans and Rice

Thursday
French Bread Pizzas
Simple Green Salad

Friday
Sushi Bowls
Edamame

Monday, August 27, 2012

Meal Plan Monday

Monday
Grilled Chicken, Eggplant, and Zucchini  
Orzo with Lemon and Dill

Tuesday
Pasta with Chicken, Pesto and Peas (using last night’s extra chicken)
Watermelon and Feta Salad

Wednesday
Hot Dogs at the Game

Thursday
Green and Red Lentil Enchiladas
Brown Rice and Black Beans

Friday
Panini Bar (it’s amazing what can be done with leftovers, cheese, and good bread)
Simple Green Salad

Monday, August 20, 2012

Meal Plan Monday

There’s no place like home! We had a wonderful week in NYC but I sure am glad to be back in my kitchen.  We had a lot of rain while we were gone and I came home to a bumper crop of basil...time to make and freeze pesto and basil butter.

Monday
Grilled Chicken and Vegetables with Lemon Basil Butter
Corn on the cob

Tuesday
Panko Crusted Chicken Cakes with Pickled Onions (use last night’s chicken)
Shoestring Potatoes
Blistered Green Beans

Wednesday
French Bread Pizza with Fresh Basil
Green Salad

Thursday
Grilled Salmon
Grilled Miso Eggplant
Edamame
Brown Rice with Basil and Mint

Friday
My Mom’s Birthday Dinner
Lobster Cob Salad
Sautéed Corn
Popovers with Basil Butter
Strawberry Shortcake

Sunday, August 12, 2012

Chicken Breasts with Tomato and Capers

I’ll be out of my kitchen until Aug 20th.  Here is a little something quick and easy to keep you nourished until I return.  This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers. It's delicious at room temperature the next day.  Double the recipe, cut the remaining breasts into chunks, and toss with cooked orzo and cubes of feta for a great lunch.

Ingredients
  • 4 boneless, skinless chicken breasts (about 1 1/4 pounds)
  • salt and freshly ground white pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 tablespoons finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 2 teaspoons finely chopped fresh tarragon or 1 teaspoon dried
  • 4 ripe plum tomatoes, cut into small cubes
  • 2 tablespoons red wine vinegar
  • 4 tablespoons drained capers
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 4 tablespoons chopped fresh parsley leaves
Preparation
Sprinkle the chicken well with salt and pepper.

Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.

Garnish with parsley and serve.