What it's all about:

Each week I will put together an easy, kid friendly menu for a week's worth of meals, cooking tips and a shopping list so all you have to do is go to the store. It's an online support system to help you eat better and easier.

Wednesday, May 13, 2015

Week 10 - Taking it easy, BBQ, Baked Chicken and Cajun Trout

We had a wonderful mother's day weekend but we were so busy that I didn't really leave time for cooking. So this week's plan is about as simple as it gets. Crockpot BBQ, Baked Chicken and Cajun Trout, one of our favorites, and the kids love it too!

Not only are they simple dinners, but it's a really short shopping list too. Easy all around!

BBQ, Mac n Cheese & Zucchini sticks

Chicken, Kale & Sweet Potato

 Cajun Trout, Green beans & Rice

This is actually the leftovers that I was packing for Elizabeth's dinner for the next night. 
I forgot to take a picture of mine.


Place roast in crockpot with 1/4 cup white vinegar, 1/2 cup water and, using the cap to the bottle, measure two cap fulls of liquid smoke (available in the same section of the grocery store as the steak sauce and marinades). Cook on low for 8 hours. Shred and mix in a squirt or two of BBQ sauce.

Slice three zucchini into sticks. In a medium bowl mix:
1/4 tsp kosher salt (or regular salt)
Black pepper to taste
1 cup bread crumbs
2 tbsp grated romano or paremsan cheese
1/4 tsp garlic powder.

Split this mixture in half and place into two gallon sized baggies.

In a bowl whisk two eggs (the recipe calls for three egg whites, I did two whole eggs instead).

Using a slotted spoon dip a batch of zucchini into egg mixture and then put into the bread crumb baggie and shake until well coated. Do a second batch in the second bag.


I made this mistake and after shaking up round one, you can't reuse the bread crumb mixture. It clumps up and won't coat the zucchini. I also didn't actually measure my ingredients. I tossed a bunch of stuff into the baggie and just went with it. Don't do that either. Rich loved them, but the rest of us thought they were way too salty. Next time I'll measure.

Place zucchini sticks on a greased baking pan (or line one with parchment paper) and bake for 25 minutes at 425 degrees.

Prepare Macaroni and Cheese.
Serve BBQ with rolls and additional sauce.

Chicken & Kale

Line a baking sheet with foil and spray with cooking oil. Slice sweet potatoes into sticks and lay in a single layer on the foil. Spray with oil and sprinkle with salt and pepper. Bake at 400 degrees for 35-40 minutes.

Slice chicken breasts and marinate in Italian Dressing (or marinade of choice) for 20 minutes.

Bake chicken at 350 degrees for 20 minutes or until done.

Trim the stems from the kale and steam over boiling water for 10 minutes. Serve with butter or balsamic vinegar.

Cajun Trout

First know, I hate the smell of cooking trout. Something about the skin just makes it stink, but it always tastes awesome. So don't be alarmed if you try this and think your fish is bad or that it is too smelly to be tasty. It's just the skin and you don't eat that part.

Place two cups of rice in rice cooker (or cook on stove top)

Place fillets in a pan lined with foil. Spray with olive oil and sprinkle with Cajun Seasoning. Bake at 350 degrees for around 15 minutes depending on the thickness of your fish. Ours was pretty thin, 1/2 an inch thick at best. For thicker fish cook longer and when it flakes easily with a fork it's done.

Place two cans of green beans in a microwavable bowl and cook on high for two minutes. Don't take out right away; give it another minute or two to cool before removing. (Or just cook on the stove. I like cooking them in a Pyrex dish in the microwave so I can then just put a cover on and toss in the fridge, no clean up.)


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