Two weekends in a row of feeling pretty productive, makes for a nice start to the week! This week I again split the cooking into two nights, two dishes on Saturday and two on Sunday because that's what seemed to make the most sense at the time.
This week's menu has lots of fresh veggies, spinach, broccoli, carrots, tomatoes, lots of good stuff. It also has a salmon dish which I encourage everyone to try. We love fish here, even the kids. This one is really good and while it calls for a Dijon mustard, I only had spicy brown on hand and that worked just fine.
(with Rice & Spinach)
(with broccoli and sweet potatoes)
(with Chicken)
Again, I split it into two nights, but assuming you're doing a marathon cooking for four meals, plan on having the salmon for dinner that night, fish is always best fresh and hot from the oven. Everything else will keep.
Start two cups of rice in your rice cooker (or on the stove).
Slice two chicken breasts, spray with oil, salt & pepper, and cook for approx. 18 minutes at 350 degrees. Set aside.
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Sesame Chicken with Broccoli & Rice
Chop & steam two of the heads of broccoli.
Line a casserole pan with foil and place the chicken thighs in, skin side up.
In a small bowl whisk together:
4 cloves garlic
1/2 tsp ground ginger (the recipe calls for fresh, but I don't have time for that)
1/4 cup honey (eyeball it)
2 tbs soy sauce
1 tbs rice vinegar (or white)
Pour this mixture over the thighs and top with pepper (to taste). Once the chicken breasts are done, put these in at 375 for 15 minutes, remove and use a spoon to baste the chicken with the juices and then bake for another 15-20 minutes or until done. Serve topped with sliced green onion, with rice and steamed broccoli. (I skipped the sesame seeds, again, who has time)
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While the chicken is cooking...
Pork Fried Rice
Into medium bowl 1:
1/2 cup carrot chopped
1/2 cup broccoli chopped
2-3 green onions chopped
1/2 cup frozen peas
Into medium bowl 2 cube 12 ounces of pork loin.
Melt 2 tbs butter in a large pan and add veggies and pork from medium bowls 1 & 2. Saute for 7-10 minutes until pork is just barely done. Remove pork & veggies, set aside.
Scramble two eggs and then return the pork & veggies to the pan. Stir in two cups of the cooked rice (about half of what was made) along with:
6-8 tbs soy sauce (to taste)
1/4 tsp garlic powder
1/4 tsp ground ginger
Mix well and heat through, 7-10 minutes.
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Spinach Tortellini
In a large pot cook the tortellini according to package directions and drain.
While that is cooking, in a medium sauce pan combine:
1 can diced tomato with garlic & onion
1 chop chopped fresh spinach (or more, I added closer to two cups)
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp basil
1 tsp minced garlic
Cook until mixture begins to boil.
Whisk together:
2 tbs flour
3/4 cup milk
3/4 cup cream
Add cream mixture to diced tomatoes, reduce heat and simmer for 2 or 3 minutes. Add tortellini and chicken breasts, stir to coat.
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Salmon, Sweet Potatoes & Salad
Peel and slice sweet potatoes, boil for 10 minutes or so until done and mash.(Or you can make sweet potato sticks which is what I did since the girls love them. Slice into sticks, spray with oil, sprinkle with salt and bake at 350 for about 40 minutes).
Into small bowl one whisk:
1/4 cup butter melted
3 tbs mustard
1 1/2 tbs honey
Into small bowl 2 stir:
1/4 cup bread crumbs (I like panko)
1/4 cup chopped pecans
4 tsp chopped fresh parsley
Line baking dish with foil.
Spread mustard mixture over salmon fillets.
Top with bread crumb mixture
Bake at 400 degrees for 12-15 minutes.
While salmon is baking put together super fast salad. Bag of greens, cherry tomatoes, feta and sliced green onions (if you wanted to toss a few of the pecans on there that's yummy too).
Enjoy!
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