Clapping On The Down Beat

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Meal Plan 8.16.12 August 16, 2012

Filed under: Meal Planning — clappingonthedownbeat @ 10:20 PM

This week, Hubby had some dinner meetings at work, so I tried some easy and kid friendly recipes.  If you are looking to make a one stop shop this week, I highly suggest Kroger this week.  They  are running a lot of buy 10 participating items sales.  I didn’t see too much in the other stores ads for price matching, so the easiest thing would be to just shop at Kroger and then get your gas rewards too.

Here’s a fun meal plan to try:

MONDAY: Rotisserie Chicken, Rice cakes, vegetable

Rice cakes:

2 cups cooked rice (leftover rice works too)

2 egg whites

Whip the egg whites till soft peaks form.  Fold/stir in the cooled cooked rice.  Scoop 1/4 c. rice/egg mixture into a heated skillet sprayed with nonstick spray.  Cook till golden (2 minutes or so) and then flip.  No Mess Rice!  My kids always get rice all over the floor when I serve it.  Not this time, and they loved these.

I love rotisserie chickens, because they stretch your dollar into multiple meals.  The (big) kids each like a  drum stick and I shred the rest of the chicken off and then use the bones to make stock.       I actually made two soups.  As I had the stock cook (it takes a couple of hours, then it needs to cool before you put it in the fridge), I also cooked down 5 onions to make french onion soup for lunch the next day.

To make the stock, I place the chicken carcass, 1 onion cut into quarters, 2 chopped carrots sticks, 2 chopped celery sticks, 2 bay leaves, 8 whole peppercorns, and 2 whole cloves.  Then I fill the pot with water and bring to a boil and reduce to a simmer for 4-6 hours uncovered ( or with a lid half on).  I usually add 2-4 more cups of water about half way through cooking.  This stock yielded 12 cups of finished stock.

French Onion Soup

  • 5 onions (can be red and white)
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1 cup white wine
  • 1 container (box) beef broth/stock
  • 1 can (10 oz) chicken stock/broth
  • Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
  • 1 loaf country style bread
  • Kosher salt
  • Ground black pepper
  • 1 cup Fontina or Gruyere cheese, grated

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. In a large pot melt butter.   Add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the pot. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.  Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add broths and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.  Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.  Season soup mixture with salt and pepper if needed.  Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

TUESDAY: Soup and Salad

Chicken Noodle Soup (or French Onion)  and salad

Use chicken stock from previous meal and add cooked egg noodles (if you add dry, it will soak up a lot of the liquid and you will need to add water to make a soup consistency diluting the flavor), chopped carrots, celery, leftover shredded chicken, diced onions (green chiles?!) whatever you like in your chicken soup.

Chop/dice 1/2 c.  carrots, celery and onion each for tomorrow’s meal (or run through a food processor)

WEDNESDAY: Meatballs

  

Saute 1/4c. parsley and basil with the carrots, celery and onions in a little olive oil.  Cool and mix into 1/2 lb of ground pork and beef (mixture).  Roll into balls and saute in a pan till browned.  Then add meat balls into your favorite tomato sauce.  Make sure you heat the sauce first.  Meatballs dumped into cold sauce will fall apart.  Serve alone or on rolls in a meatball hoagie.

THURSDAY:  Captain Crunch Chicken

I had really good Captain Crunch French Toast the other week and thought it would make a good coating for chicken.  Then I thought about all the leftover cereal that hangs out in my pantry and why not crush that for a chicken coating.  Peanut Butter Cheerios?  Yes!  Thai chicken!  Captain Crunch goes well with a smokey (paprika, onion powder, chili powder) or BBQ seasoning

      

I served this with the Cauliflower Gratin from last week.  I loved it so much I made it again this week!

FRIDAY: Cleaning out Leftovers

Sometimes I make crepes and fill with leftovers, or if I have mashed potatoes I make potato pancakes and add leftover like chicken, or peas.

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