Saturday, May 15, 2010

Sunday - 5 Day Meal Planner 5/16

Monday: Broiled Fish Fillets with Coriander Cumin Mayonnaise
Tuesday: Vietnamese Beef Soup
Wednesday: Chicken Nuggets
Thursday: Mexican Tortilla Skillet
Friday: Chicken Burgers with Garlic-Rosemary Mayonnaise

I will assume you have 1 cup mayonnaise, salt, pepper, olive oil, 1 cup bread crumbs or corn flakes, 1 cup flour, 2 eggs, mayonnaise, ground cumin and cottage cheese.

From the store:
1 pound ground beef
8 ounces deli roast beef
4 6ounce cod fillets
1 pound ground chicken
1 pound chicken breast to be diced
1 loaf of French bread
2 cloves garlic
1 small bag baby carrots
1 cup fresh basil leaves
1 scallion
1 lime
2 big baking potatoes
1 cup arugula
1 bag baby spinach
¼ cup chopped fresh rosemary
½ cup shredded cheddar cheese
1 pkt taco seasoning mix
2 tsp chili garlic sauce
Ground coriander
6 flour tortillas
6 ounces rice noodles
4 burger buns
2 cups pureed canned tomatoes
4 cans beef broth
½ cup salsa
2 bags frozen French fries

Monday - Broiled Fish Fillets with Coriander Cumin Mayonnaise 5/17

found at

4 6-ounce fish fillets, such as black basas, sea trout, or cod
1/2 teaspoon fine salt, divided
1/3 cup mayonnaise
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon black pepper
Accompaniment: lemon wedges

Preheat broiler with rack positioned 8-inches from heat.

Sprinkle skinned side of fillets with ¼ teaspoon salt, then arrange fish on an oiled foil lined shallow baking pan, skinned side down.

Stir together mayonnaise, coriander, cumin, pepper, and remaining ¼ teaspoon salt and spread on fish fillets.

Broil fish until just cooked through, 6 to 8 minutes, depending on thickness of fillets.

Serve with half of a baked potato with cottage cheese.

Tuesday - Vietnamese Beef Soup 5/18

found at

4 cans (14.5 oz. each) beef broth
6 oz rice noodles
1 bag (5 oz) baby spinach
1 cup fresh basil leaves
16 thin slices (8 oz) deli roast beef, torn in strips
1 scallion, sliced diagonally in /4-in. pieces
2 tsp chili garlic sauce or chili oil
4 lime wedges

Put broth in a large pot. Cover and bring to a boil over high heat. Add the noodles, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender, stirring in the spinach and basil leaves for the last minute of cooking time.

Divide beef among 4 serving bowls. Ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce (careful, it’s spicy). Serve with lime wedges to squeeze on the soup.

Serve with some good crusty bread.

Wednesday - Chicken Nuggets 5/19

found at

1 pound diced chicken breast
1 cup breadcrumbs or crushed corn flakes
1 cup flour
2 eggs
salt and pepper

Preheat oven to 350°.

In a mixing bowl, beat the eggs until blended, and then add salt and pepper.

Roll the chicken pieces first in flour, then in the eggs, then in the breadcrumbs or crushed corn flakes.

Place breaded chicken pieces in a no-stick baking pan and bake for 30 minutes, until coating is brown and crunchy.

Serve with an assortment of dipping sauces, such as mayonnaise, ketchup, honey, mustard, yogurt, or sour cream.

Serve this with a side of baby carrots and french fries and you have a healthy, kid pleasing and easy meal!

Thursday, May 13, 2010

Thursday - Mexican Tortilla Skillet 5/20

found at

· 1 pound ground beef
· 1 clove garlic, minced
· 1 packet store-bought or homemade taco seasoning mix
· 6 burrito-size flour tortillas
· 2 cups pureed canned or fresh tomatoes
· 1/2 cup shredded cheddar cheese
· 1/2 cup salsa
· 1 green bell pepper (optional), seeded and chopped

1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.
2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.
3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat.

If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.

Note: Don't ask me why, but very often the price of the tortillas sold in the Hispanic foods section of a supermarket is lower than that of the tortillas sold in the refrigerator case of the very same supermarket. Check it out at your store.

Friday - Chicken Burgers with Garlic-Rosemary Mayonnaise 5/21

found at

1 cup mayonnaise
1/4 cup chopped fresh rosemary leaves
1 clove garlic, minced

1 pound ground chicken
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 sandwich rolls or burger buns
1/4 cup olive oil
1 cup arugula, divided

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat.
In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

Serve with French fries!