Happy Labor Day to everyone. I know many of you have the privilege of a three day weekend, but I will be diving into a full week starting tomorrow, so I figured I better get my meals planned out so that I don't find myself in the weeds later in the week with nothing planned and fast food in my sites.
Last week I pulled a medium sized roast out of the freezer and put it in the frig to thaw, and needless to say come Saturday, it was still sitting on the bottom shelf in need of being used.
So while I was dealing with some work I brought home from the office, I took the time to sear off the roast, in a cast iron roaster, seasoned it with salt & pepper, draped it with a few strips of bacon and poured a can of diced tomatoes with green chilies over it and tossed it in the oven for the afternoon. After a busy day around the house and running errands, we enjoyed a tender juicy roast with some deli coleslaw and baked beans. Needless to say, there was a good amount of roast and tomatoes left, which will become the base of a hearty pot of soup this week. So what are we eating this week, lets take a look.
Meal #1
Peasant Beef Soup
Leftover cooked ground beef or roast (coarsely chopped)
3/4 c. Carrots - small dice
3/4 c. Celery - small dice
1 1/2 c. Onion - small dice
1 -2 Rutabaga - small dice
Salt & Pepper
dried or fresh thyme to taste
Garlic - finely chopped, or put though a garlic press
Sm bunch Kale, removed from stem coarsely chopped
2 c. cabbage shredded
2 - 15 oz can canned cannellini beans, drained & rinsed
Chicken, vegetable or beef stock to cover
Saute rutabaga, carrots, celery, onion, garlic, and seasoning until vegetables soften, add remaining ingredients and bring to slow boil. Turn down heat to a simmer and cook covered for 30 min to 45 min, stirring regularly. Enjoy with crusty bread or a batch of cornbread.
Meal #2
Grilled Chicken Breast w/Zucchini Fritter
For this buy enough chicken breasts or chicken tenders to feed everyone, pound out to equal thinkness (apx 1/2 inch), season with your favorite seasoning, and grill being careful to not overcook and dry out. I'm thinking I will serve the chicken with garlic green beans and the following Zucchini Fritters.
Zucchini Fritters (The Tucci Cookbook with a twist)
3 c. Zucchini - grated (about 2 med)
2 tsp. Kosher salt
1 Lg Egg
1/4 c. grated Romano or Parmesan cheese
1/4 c. Onion, minced
3 to 5 Tbsp flour
1/4 c. Olive Oil
Place grated zucchini in a colander, toss with salt. Place over a bowl to catch water, let stand 30 min. Ring drained zucchini in a kitchen towel to remove excess water.
Transfer zucchini to bowl and egg, cheese, onion and 3 Tbsp of the flour, stir with a fork, adding additional flour necessary to create a mixture that will hold together.
Warm olive oil in a small saute pan set over medium heat. When the oil is hot but not smoking, scoop out rounded tablespoons of the zucchini batter and add to the pan. Flatten the fritters slightly with a spatula, cooking only 2-3 fritters at a time. Fry the fritter until golden brown on each side, about 3 min per side. Transfer to a paper towel lined plate to drain before serving.
Serves 6
Meal #3
Spinach Salad, Fried Egg and Warm Bacon Dressing
I did some time at home a while back and became addicted to the daytime show The Chew, and the attach salad was featured on the show and we gave it a try that night and it was wonderful. I've thought about making it again and just haven't. So this week I'm going to do it again!
http://abc.go.com/shows/the-chew/recipes/Michael-Symon-Spinach-Salad-Fried-Egg-Bacon-Mushrooms
Well there is the game plan, now to make a shopping list for the things I'm lacking and get cooking, Have a great week!
Last week I pulled a medium sized roast out of the freezer and put it in the frig to thaw, and needless to say come Saturday, it was still sitting on the bottom shelf in need of being used.
So while I was dealing with some work I brought home from the office, I took the time to sear off the roast, in a cast iron roaster, seasoned it with salt & pepper, draped it with a few strips of bacon and poured a can of diced tomatoes with green chilies over it and tossed it in the oven for the afternoon. After a busy day around the house and running errands, we enjoyed a tender juicy roast with some deli coleslaw and baked beans. Needless to say, there was a good amount of roast and tomatoes left, which will become the base of a hearty pot of soup this week. So what are we eating this week, lets take a look.
Meal #1
Peasant Beef Soup
Leftover cooked ground beef or roast (coarsely chopped)
3/4 c. Carrots - small dice
3/4 c. Celery - small dice
1 1/2 c. Onion - small dice
1 -2 Rutabaga - small dice
Salt & Pepper
dried or fresh thyme to taste
Garlic - finely chopped, or put though a garlic press
Sm bunch Kale, removed from stem coarsely chopped
2 c. cabbage shredded
2 - 15 oz can canned cannellini beans, drained & rinsed
Chicken, vegetable or beef stock to cover
Saute rutabaga, carrots, celery, onion, garlic, and seasoning until vegetables soften, add remaining ingredients and bring to slow boil. Turn down heat to a simmer and cook covered for 30 min to 45 min, stirring regularly. Enjoy with crusty bread or a batch of cornbread.
Meal #2
Grilled Chicken Breast w/Zucchini Fritter
For this buy enough chicken breasts or chicken tenders to feed everyone, pound out to equal thinkness (apx 1/2 inch), season with your favorite seasoning, and grill being careful to not overcook and dry out. I'm thinking I will serve the chicken with garlic green beans and the following Zucchini Fritters.
Zucchini Fritters (The Tucci Cookbook with a twist)
3 c. Zucchini - grated (about 2 med)
2 tsp. Kosher salt
1 Lg Egg
1/4 c. grated Romano or Parmesan cheese
1/4 c. Onion, minced
3 to 5 Tbsp flour
1/4 c. Olive Oil
Place grated zucchini in a colander, toss with salt. Place over a bowl to catch water, let stand 30 min. Ring drained zucchini in a kitchen towel to remove excess water.
Transfer zucchini to bowl and egg, cheese, onion and 3 Tbsp of the flour, stir with a fork, adding additional flour necessary to create a mixture that will hold together.
Warm olive oil in a small saute pan set over medium heat. When the oil is hot but not smoking, scoop out rounded tablespoons of the zucchini batter and add to the pan. Flatten the fritters slightly with a spatula, cooking only 2-3 fritters at a time. Fry the fritter until golden brown on each side, about 3 min per side. Transfer to a paper towel lined plate to drain before serving.
Serves 6
Meal #3
Spinach Salad, Fried Egg and Warm Bacon Dressing
I did some time at home a while back and became addicted to the daytime show The Chew, and the attach salad was featured on the show and we gave it a try that night and it was wonderful. I've thought about making it again and just haven't. So this week I'm going to do it again!
http://abc.go.com/shows/the-chew/recipes/Michael-Symon-Spinach-Salad-Fried-Egg-Bacon-Mushrooms
Well there is the game plan, now to make a shopping list for the things I'm lacking and get cooking, Have a great week!
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