Tuesday, January 19, 2010

Sunday - 5 Day Meal Planner 1/24

Monday: Glazed Salmon with Broccoli Rice
Tuesday: Monterey Chicken Tortilla Casserole
Wednesday: Ravioli with Peas and Shallots
Thursday: Chicken Corn Chowder
Friday: Chili-Rubbed Roast Beef

I will assume you have kosher salt, pepper, 2 TBS of butter, milk, evvo, brown sugar, soy sauce, white rice and chili powder.

From the store:
1 ½ pound cheese (or any other) ravioli
4- to 6-pound top-round or eye-round roast
4 boneless skinless chicken breasts (for chowder and Monterey chicken)
4 pieces skinless salmon filets
1 pkg precooked bacon (for chowder)
2 shallots
4 small sweet potatoes
1 large red onion
1 head broccoli
1 green pepper (less expensive than red)
1 lemon
Green onions
2 bags of salad
Shredded cheddar
10 ounces frozen peas
1 jar olives (pitted)
Cream of Celery Soup
1 8ounce can corn
1 can creamed corn
1 bag tortilla chips
1 big jar Picante sauce or 2 small jars
1 loaf French bread

On Sunday night you should cook all chicken breasts and cut them up. I would also do the other chopping like the head of broccoli, red onion, shallots, green onions, olives and the sweet potatoes. If you do this you are setting yourself up for a relaxing week of home cooked meals!

Monday - Glazed Salmon with Broccoli Rice 1/25

found at

· 1/4 cup brown sugar
· 2 tablespoons low-sodium soy sauce
· 1 cup long-grain white rice
· 1 head broccoli (stems discarded), chopped (about 2 cups)
· 4 pieces skinless salmon fillet (1 1/4 pounds total)
· 1 large red onion, cut into 1/4-inch-thick wedges
· 1 tablespoon olive oil
· kosher salt and black pepper

1. Heat broiler. In a bowl, combine the sugar and soy sauce; set aside.
2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
3. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes. Serve the salmon and onion with the rice and the remaining glaze.

Tuesday - Monterey Chicken Tortilla Casserole 1/26

found at

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR turkey
1 can (about 15 ounces) cream-style corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

This was the full meal for us!

Wednesday - Ravioli with Peas and Shallots 1/27

found at

· 1 1/2 pounds cheese ravioli (fresh or frozen)
· 2 tablespoons butter
· 2 shallots, thinly sliced
· 1 10-ounce bag frozen peas
· 1 teaspoon grated lemon zest
· kosher salt and black pepper

1. Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water and drain the pasta.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.
3. Add the peas, lemon zest, ½ teaspoon salt, ¼ teaspoon pepper, and the reserved pasta water. Cook, partially covered, until the peas are heated through, 3 to 4 minutes.
4. Divide the ravioli among bowls and top with the pea mixture.

Serve with a bag of salad and you are done!

Thursday - Chicken Corn Chowder 1/28

found at

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)1 soup can milk
1/2 cup Pace® Picante Sauce
1 can (about 8 ounces) whole kernel corn, drained
1 cup cubed cooked chicken OR turkey
4 slices bacon, cooked and crumbled
Shredded Cheddar cheese
Sliced green onion

Heat the soup, milk, picante sauce, corn, chicken and bacon in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Sprinkle with the cheese and onion. Drizzle each serving with additional picante sauce.

Serve with toasted french bread or any other crusty bread and you are done!

Friday - Chili-Rubbed Roast Beef 1/29

found at

· 1 4- to 6-pound top-round or eye-round roast
· 1 tablespoon ground ancho chili (such as McCormick) or chili powder
· 1/2 teaspoon kosher salt
· 4 small sweet potatoes, scrubbed and cut into 2-inch chunks
· 2 tablespoons olive oil

1. Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting.
2. Heat oven to 325º F. Place the roast on a metal rack in a roasting pan, fat-side up, and rub with the chili and salt. Toss the sweet potatoes with the olive oil and place around the roast. **I did this in the Crock pot since I do not have 2 hours to cook dinner and it was so good**
3. Cook until an instant-read thermometer inserted in the center registers at least 120º F (for rare), about 1 hour and 15 minutes (15 to 20 minutes per pound). The potatoes should be fork-tender. Remove from oven.
4. Loosely cover the roast with foil and let stand 10 to 15 minutes. (The temperature will rise to 125º F.) Slice half the roast. Serve with the sweet potatoes. Wrap and refrigerate the remaining meat for another meal.

Serve with a bag of salad and you are done!