Weekly Meal Plan #24

April 10 - April 16
 
I'm officially 30!  It's not as bad as I thought.  I had a wonderful time celebrating with family and friends yesterday.  In addition to officially being 30, I am officially a wino.  People were asking my hubby what to get me for my birthday.  He said that I (and we...as a semi-housewarming) didn't want any gifts, just their wonderful presence for the evening.  Still, if they did really want to get something, anything wine related would be perfect.  So, wine, wine and more wine is what I got!  I got bottles of wine, wine stoppers, a wine stopper candleabra, Chocovine wine, a traveling wine cooler in the shape of a wine bottle (it's cool), a gift card to buy more wine, and...wait for it...my best friend and maid of honor from our wedding, she and her husband got us a wine refridgerator!  It should be arriving in 4 days!  Phew!  That's a lot of wine.  I officially have the reputation of being a wino. 

After enjoying so much wine on my 30th birthday, it is now time to plan a recuperative meal plan for the week!  It's nice being back in the meal planning business and I am starting to get used to my new kitchen.  So...without further ado, this weeks meal plan.


Sunday - Tater Tot Casserole

1lb ground beef
1 can reduced fat cream of chicken soup
Skim Milk
Oregano
1lb tater tots
16oz shredded cheddar cheese


Monday -   Chicken Shiitake and Wild Rice Soup

Butter
1 small onion
Flour
64oz chicken broth
2 carrots
3 cloves of garlic
2 celery stalks
4 skinless chicken thighs
Long grain rice and wild rice combo
Long grain white rice
1/2 shiitake mushrooms
Light Sour Cream


Tuesday - Pasta with Asparagus

1lb thin asparagus
6oz pasta
Olive Oil
3 cloves of garlic
1 large egg yolk
1/4 cup parmesan cheese


Wednesday - BLAT Wraps

8 slices of bacon
4 flour tortillas
Ranch dressing
1 avocado
1 tomato
Lettuce


Thursday - Crockpot Chicken with Black Beans 

4-5 boneless chicken breasts
1 large can black beans
1 large can corn
1 large jar of salsa
8oz cream cheese


Friday - Broiled Tilapia with Garlic

6 tilapia fillets
2 cloves of garlic
Olive Oil
Oregano
Parsley
1 lemon


Saturday - Barbequed Marinated Flank Steak

Soy Sauce
Honey
White Vinegar
Ginger
Garlic Powder
Olive Oil
1 1/2 lb Flank Steak

Weekly Meal Plan #6

October 10-October 16

Today is a special day.  My dear friend and coworker, Dara, is getting married!  Congrats Dara and Steve!  Therefore, I do not really need to plan a meal for myself tonight, right?  I will for you, though! 

 

Sunday –  Creamy Linguini with Red Pepper and Zucchini (see below)

Monday –  B.L.A.T. Wraps

Tuesday –  Sautéed Chickpeas with Broccoli and Parmesan

Wednesday – Braised Herb Chicken Thighs and Potatoes

Thursday –  Fiery Fish Tacos with Crunchy Corn Salsa

Friday –  Bahama Mama Pork Chops

Saturday- Cajun Steak Sandwich with Sweet Potato Fries

***************************************************************

Creamy Linguine with Red Pepper and Zucchini

Ingredients

      1/4 C. olive oil

      1 large zucchini, diced

      1 large sweet red pepper, diced

      2 cloves garlic, minced

      1/2 tsp. salt

      1/8 tsp. crushed red pepper flakes

      1 (12 oz.) package linguine pasta

      1 C. 2% milk

      2 Tbs. chopped fresh parsley

      1 C. freshly grated Parmesan cheese

*You could also add 2 cooked, diced chicken breasts for protein.

Directions

In a large skillet, heat oil in a large skillet over medium heat. Add zucchini, red pepper and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and pepper are slightly browned on all sides, about 20 minutes.

Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/2 C. Parmesan over the top, and toss. Garnish with remaining

******************************************************

The Grocery List

1 large zucchini

2 large sweet red peppers

Garlic

Fresh Parsley

1 avocado

2 large tomatoes

Romaine lettuce

3 red onions

2 large heads of broccoli

1 ½ lbs small red potatoes

1 jicama

Cilantro

1 lime

I bunch green onions

I package of whole carrots

8oz Rib-eye steak or boneless beef top steak

4 pork chops

2 lbs chicken thighs (8 thighs)

1 package of bacon

6 tilapia fillets

1 package of linguini

2 packages of flour tortillas

1 10.5oz can of chickpeas

1 can of tomato based chili sauce

16oz chicken broth

8oz can of pineapple chunks

Ranch dressing

Raisins

Brown sugar

Sour cream

Parmesan cheese (shaved)

Milk

Dry white wine

1 package of frozen sweet potato fries

4 ciabatta rolls

 *Don't forget to take quick glance at the recipes for any other spices you might need that you don't have.  There are a few other ingredients I left off as well because you most likely still have some from other weeks.