Clapping On The Down Beat

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Meal Plan 6.6.12 June 6, 2012

Filed under: Meal Planning — clappingonthedownbeat @ 10:57 PM

I have been so busy trying to finish some projects that I have neglected my meal plans!  With the kids home from school now we have been trying to get into a new routine too  ( I do love the extra hour of sleeping in every morning!)

Hopefully I can show you my big project by the end of the week.  Here’s what I have planned for meals:

Meatless Monday: Indian chickpeas and rice with Nan (or a grilled cheese side sandwich)

2 cans chick peas, drained and rinsed
1 C basmati rice
2 TBS butter
2 TBS Black Mustard Seeds
2 TBS of raw Ginger
2 TBS Cumin Seeds
2 TBS Tumeric
2 TBS Sea Salt
1/2 onion, diced
1 pepper (hot or not), diced
optional- spinach
Under medium heat melt butter, add mustard seed, ginger and cumin seeds until the seed start to pop.  Then add the beans and rice, stir for a couple minutes.  Then add four cups of water.  Then you can add the rest of the ingredients let it simmer; may have to add 1 to 1.5 cups of water.  Serve with pitas, nan, or a grilled cheese.

Tuesday: Grilled marinated Steak, Smokey Mac and Cheese, zucchini and tomatoes

1 flank steak ( place in a zip lock bag and use your favorite marinade-Lowrys has some good ones- and let sit overnight)

Grill the steak just before serving

2 zucchini

1 pkg cherry or grape tomatoes

Place veggies in tin foil with a little salt, olive oil and red pepper flakes.  Grill along side the steak

Mac and Cheese

  • 3 teaspoons sea salt, divided
  • 1 (16-oz.) package shells pasta
  • 1/2 cup butter
  • 1 small onion, diced
  • 3 tablespoons all-purpose flour
  • 3 cups half-and-half
  • 2 cups heavy cream
  • 1 teaspoon ground white pepper
  • 3 cups freshly grated smoked Cheddar cheese
  • 1 cup freshly grated Cheddar cheese
  • 1 teaspoon ground chipotle chile pepper
  • 6 cooked bacon slices, chopped
  • 3/4 cup panko (Japanese breadcrumbs)
  1. Preheat oven to 350°. Bring 1 gal. water and 1 1/2 tsp. salt to a boil in a Dutch oven; add pasta. Cook 8 to 9 minutes or until al dente. Drain; rinse with cold water. Toss with a little oil.
  2.  Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 tsp. sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish.
  3.  Sauté chipotle pepper in remaining 1 Tbsp. hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat, and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta.
  4.  Bake at 350° for 15 to 20 minutes or until golden and crisp on top. Serve immediately.

Wednesday: Store bought Rotisserie Chicken and homemade potato salad

1 pkg small red potatoes boiled, drained  and slightly broken up and mashed with a fork

2 Tbs butter (add into potatoes after drained)

4 hard boiled eggs – chopped

1/2c. mayo

1 Tbs salt

1/4 c. dill relish

3 stalks celery chopped

2 Tbs yellow mustard

1/2 c. sour cream

Mix all together and chill.  Serve with chicken

Thursday: Open faced chicken pesto sandwiches (or pizzas)

Use leftover chicken and make or buy pesto.  Spread on flat bread or toasted Italian bread and top with a slice of provolone.

Pesto:

1 cup basil leaves

2Tbs parsley leaves

1/4 c. pine nuts (or walnuts)

1-2 cloves garlic

1/2 c. parmesan cheese

1/2-3/4 c. olive oil

Pulse all together in a food processor.

 

Friday: Turkey burgers and Sweet potato fries

Both of these are store bought and make an easy meal.  I buy the frozen turkey burgers and Alexia sweet potato fries

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