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Chicken Madeira

Chicken Madeira Recipe

Chicken Madeira

Chicken Madeira

Ingredients

  • boneless skinless chicken breasts- 2 lbs (about 4 trimmed breasts), pounded thin
  • mushrooms, sliced- 8 oz
  • onion, white- 1, peeled and minced
  • Madeira wine- ½ cup
  • beef broth- 1 15oz. can or 1 ½ cup
  • asparagus spears- 1 15oz. can (or fresh- 1 lb)
  • deli sliced mozzarella cheese- ½ lb
  • long grain rice- 1 cup
  • STAPLES
  • olive oil- 2 tablespoons
  • salt
  • coarse black pepper
  • butter- 4 tbspns
  • flour- 4 tbspns (*For Gluten-Free version, use 1 tablespoon corn starch mixed with 1/4 cup water instead of flour)

Instructions

    Chicken
  1. Heat olive oil in large heated or non-stick skillet over medium-high heat
  2. Season both sides of chicken breasts with salt & pepper and sauté in skillet until just cooked thoroughly (do not overcook), approximately 5 minutes each side
  3. Heat oven to 400°
  4. Transfer chicken breasts to a long baking sheet
  5. If using fresh asparagus, blanch in boiling water until just tender
  6. Arrange chicken breasts on baking sheet with two asparagus spears on top, and then covered with a slice of mozzarella cheese
  7. Bake chicken until cheese is melted, approximately 7 minutes
  8. Sauce
  9. In the same skillet used to cook chicken, melt butter over medium-high heat
  10. Add mushrooms and minced onion to sauté until tender, approximately 3 minutes
  11. Sprinkle mushrooms and onion with flour (or corn starch water) and sauté for another minute
  12. Add broth and wine to bring to a boil
  13. Once boiling, reduce heat and let simmer until ready to serve
  14. Rice
  15. In large saucepan bring 1 cup rice and 2 cups water to a boil
  16. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed, approximately 20 minutes
  17. (To cook extra rice for Weekly Meal Plan, use 3 cups rice and 6 cups of water, then store extra cooked rice in airtight container for use later in the week)
  18. Serve sauce spooned over rice and chicken
https://tonispilsbury.com/chicken-madeira-2/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

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What’s For Dinner This Week- Eat. Live. and Be Well.

Family Dinner Meal Planning

This week is The Organized Cook’s first-ever Weekly Meal Plan from a guest chef.  I wrote about my day with rockstar chef, Adam Kaswinder, aka Chef Kas in “A Day with Chef Kas” where we cooked up some “awesomeness” in the kitchen.

Chef Kas recipes are super healthy with fresh summer ingredients, and- with a dash of “Organized Cook” to the menu to make it simple and easy for us busy moms- we appropriately titled this Weekly Meal Plan from The Organized Cook “Eat. Live. and Be Well”.

So if you’re a subscriber to The Organized Cook, a little awesomeness is what’s on your dinner menu this week.

Salmon Recipe

Day 1: Seared Soy Ginger Salmon with Vegetable Soba Noodles

 

Chicken Cutlets Recipe

Day 2: Chicken Cutlets with Whole Wheat Pasta and Tuscan Vegetables

 

Sesame Chicken Recipe

Day 3: Sesame Chicken with Noodle Salad

 

Turkey Recipe

Day 4: Mexican Black Bean Ground Turkey, Corn, Tomatoes and Pasta

 

Tuscan Chicken Recipe

Day 5: Rustic Chicken and Roast Vegetable Brown Rice Pilaf

To read more about my day with Chef Kas:

Chef Kas

A Day with Rockstar Chef Kas

 

Busy Moms Rejoice- Chef Kas Is In The (Organized) House

Chef Kas provides local custom cuisine consultation, cooking classes and meal preparation in the Las Vegas area. But busy moms and families can rejoice, because Chef Kas is teaming up with The Organized Cook for some custom meal plans as part of The Organized Cook Weekly Meal Plan System.

In the meantime, to get your own taste of “awesomeness” from Chef Kas, visit his website at CustomCuisineLV.com:

Chef Kas and Toni Spilsbury

visit customcuisinelasvegas.com for more #EatYourLife

 

 

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Greek Yogurt Swedish Meatballs with over Spinach Pasta

Greek Yogurt Swedish Meatballs over Spinach Pasta

Greek Yogurt Swedish Meatballs over Spinach Pasta

Ingredients

  • 1. ground beef - 1 1/2 lbs (if cooking extra meatballs for [Weekly Meal Plan|http://
  • 2. onion, white - (1) minced; store ½ of minced onion for day 5-shrimp with penne pasta
  • 3. spinach pasta - 1 lb
  • 4. cream of mushroom soup - (1) 10-14oz. can
  • 5. Oikos Organic Plain Greek Yogurt- (1) cup (half of 16oz. container)
  • 6. grape tomatoes - (1) pint, sliced into halves
  • STAPLES
    Meatballs:
  • 8. seasoned bread crumbs - 1 cup
  • 9. eggs - (2)
  • 10. season salt – 1 tablespoon
  • 11. olive or canola oil- ¼ cup
  • Sauce:
  • 12. milk - ½ cup
  • 13. paprika - 2 tbspns

Instructions

  1. In large mixing bowl combine ground beef, minced onion, seasoned breadcrumbs, eggs, and season salt
  2. Heat oil in large deep skillet over medium-high heat (unless using the Meatball Baker)
  3. Hand roll beef mixture into small 1½-inch meatballs
  4. Cook meatballs in batches in skillet, turning gently with a large spoon until all sides are brown, approximately 15-20 minutes total before transferring cooked paper towel lined plate to cool
  5. If making extra meatballs, store half of cooked meatballs for [Meatball Subs/http://tonispilsbury.com/meatball-subs]
  6. Pasta:
  7. Boil pasta in salted water until tender
  8. Before draining cooked pasta, use a glass measuring cup to scoop out about ¼ cup of cooking water to reserve
  9. Drain pasta and transfer to a serving bowl
  10. Add cooking water to pasta in bowl and toss
  11. Sauce:
  12. Combine soup, yogurt, milk and paprika in medium saucepan over heat medium heat until hot, approximately 3 minutes
  13. Serve spinach pasta individually topped with meatballs and Swedish sauce, garnish with sliced tomatoes
https://tonispilsbury.com/swedish-meatballs-over-spinach-pasta/

Meal Plan Simply Delicious

Simply Delicious Weekly Meal Plan

 

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Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Ingredients

  • Boneless skinless chicken tenderloins- 2 lbs (if cooking extra chicken to store for Weekly Meal Plan, use 3 lbs
  • Creamy balsamic salad dressing - (1) bottle
  • Mixed spring lettuce - (1) ready-to-eat bag
  • Pears - (2) sliced discarding core
  • Walnuts, chopped - (1) 2oz. bag
  • Gorgonzola cheese, crumbled - 4 oz.

Instructions

    Chicken
    For best results,marinade chicken ahead of time, 2-3 hours to overnight
  1. Combine chicken and ¾ of bottled dressing in large zip-top baggie or shallow dish; seal and place in refrigerator to marinate
  2. Chicken can be cooked on outdoor grill, or indoor grill or griddle over medium-high heat
  3. Remove chicken from marinade and cook, turning once, until brown and cooked thoroughly, approximately 7 minutes each side
  4. Salad
  5. Place lettuce in salad or mixing bowl
  6. Top with pear slices and walnuts
  7. Drizzle with remaining salad dressing and toss
  8. Garnish with Gorgonzola cheese crumbles
https://tonispilsbury.com/balsamic-chicken-walnut-gorgonzola-salad/

 

Weekly Meal Plan

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