Tag Archives | weekly meal plan

Cilantro Green Chile Pork Penne

By on October 1, 2013 in Complete Family Dinner, Entrees Recipe, Holiday Recipes, Recipes, Reincarnating The Leftover

Reincarnate The Leftover

This recipe is made with leftover cooked chicken or pork chops, or, as part of our Weekly Meal Plan.

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Cilantro Green Chile Penne

Cilantro Green Chile Penne

Ingredients

  • Leftover cooked chicken or pork chops- about 2-3 cups
  • Penne pasta- 1 lb
  • Queso-fresco cheese- 1 round
  • Diced green chiles- 4 7oz. cans
  • Cilantro- 1 bunch leaves pulled from stems with one “twist-and-pull”

Instructions

  1. Boil pasta in salted water until tender.
  2. In blender, combine green chiles (not drained), three-quarter of the cheese leaving out about a fourth to crumble on top, and cilantro.
  3. Blend on medium until it becomes a sauce; do not over-blend; be careful not to puree it.
  4. Before draining pasta, use a glass measuring cup or coffee cup to scoop out about 1 cup of the cooking water.
  5. Drain pasta and return to pan.
  6. Add pasta water back to pasta.
  7. Pour sauce from blender over pasta.
  8. Add cooked chicken or pork chops to pasta.
  9. Serve topped with remaining cheese, hand-crumbled.
https://tonispilsbury.com/cilantro-green-chile-pork-penne/

Weekly Meal Planning for Busy Families

Weekly Meal Plan

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Graveyard Chicken with Penne Pasta

By on September 1, 2013 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes

Easy Dinner Idea

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Graveyard Chicken with Penne Pasta

Graveyard Chicken with Penne Pasta

Ingredients

  • Boneless skinless chicken breasts- 2 lbs (4-5 trimmed breasts)
  • Diced tomatoes- 1 15oz. can
  • Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)
  • Sliced black olives- 1 small can
  • Baby spinach lettuce- 1 12oz. precut ready-to-eat bag
  • Gluten-free penne pasta (or regular penne if not gluten-free)- 1 lb
    • STAPLES:
  • Poultry Seasoning- 2 tablespoons (or salt & pepper)
  • Butter - 3 tablespoons
  • Olive oil - about 3 tablespoons

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound with a meat tenderizer until thin.
  2. Heat butter and olive oil together in large heated or non-stick skillet over medium high heat.
  3. Season chicken breasts with a poultry seasoning or salt & pepper, and sauté until brown on both sides, approximately 5 minutes each side.
  4. Remove chicken to paper towel-lined plate.
  5. Add tomatoes, chicken broth, olives and baby spinach to pan and simmer until spinach is reduced, approximately 4 minutes.
  6. Add chicken back to sauce and spoon sauce over chicken to let simmer.
    7. Pasta:
  7. Boil pasta in salted water until tender.
  8. Before draining pasta, dip a glass measuring cup or coffee cup into pot and scoop out 1 cup of pasta water.
  9. Drain pasta and transfer to serving bowl.
  10. Add about half of pasta water to pasta reserving half in case pasta becomes dry.
  11. Place chicken on top of pasta.
  12. Pour sauce over the chicken and pasta.
https://tonispilsbury.com/graveyard-chicken-with-penne-pasta/

 

Weekly Meal Planning for Busy Families

Weekly Meal Plan

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Grilled Lemon-Basil Chicken, Grilled Portabella & Grilled Garlic Bread

By on August 1, 2013 in Complete Family Dinner, Entrees Recipe, Recipes

Summer Grill Family Dinner Recipe

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Grilled Lemon-Basil Chicken, Grilled Portabella & Grilled Garlic Bread

Grilled Lemon-Basil Chicken, Grilled Portabella & Grilled Garlic Bread

Ingredients

  • boneless skinless chicken breasts- 3-4lbs (6-7 trimmed breasts)
  • lemon- 1, sliced in half
  • basil, fresh- 1 bundle
  • portabella mushrooms, large- 4
  • bakery french bread- 1 loaf, sliced in half length-wise
    • STAPLES
    Chicken:
  • olive oil- ¼ cup
  • minced garlic- 1 tbspn
  • Montreal Steak Seasoning- 1 tablespoon (or 1 teaspoon each salt & pepper)
    • Portabella:
  • balsamic vinegar- ¼ cup
  • olive oil- 3 tbspns
  • crushed red pepper
  • black pepper
    • Bread:
  • butter- 4 tbspns
  • olive oil- 4 tbspns
  • minced garlic- 1 tbspn

Instructions

    For best results,marinate chicken and portabella ahead of time, 2-3 hours to overnight
    Chicken Marinade:
  1. Chop basil.
  2. In a mixing bowl combine chopped basil, olive oil, juice squeezed from lemon, garlic and seasoning.
  3. Place chicken in large zip-top baggie or shallow baking dish.
  4. Cover with marinade and seal or cover to store in the refrigerator to marinate.
    5. Portabella
  5. In same mixing bowl combine vinegar, olive oil, red pepper and black pepper.
  6. Place portabella in quart-size zip-top baggie or storage container, cover with marinade and seal or cover to store in the refrigerator to marinate.
    7. DINNER TIME:
    Chicken and Portabella:
  7. Grill chicken and portabella on outdoor or indoor grill, turning once, until cooked thoroughly.
  8. Chicken will take approximately 15 minutes and portabella will take approximately 7 minutes.
    9. Bread
  9. Melt butter in microwave-safe dish or measuring cup in microwave, approximately 23 seconds.
  10. Add olive oil and mix well.
  11. Brush mixture onto bread.
  12. Grill butter-side down until brown, approximately 1-2 minutes.
https://tonispilsbury.com/grilled-lemon-basil-chicken-grilled-portabella-grilled-garlic-bread/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

 

 

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Slow Cooker Jambalaya

By on January 11, 2013 in Complete Family Dinner, Holiday Recipes, Recipes

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Slow Cooker Jambalaya with Brown Rice

Slow Cooker Jambalaya with Brown Rice

Ingredients

  • 1. boneless skinless chicken breast- 1 lb, diced
  • 2. andouille sausage- 1 lb, diced
  • 3. onion, white- 1 peeled and minced
  • 4. green bell pepper- 1, deseeded and diced fine
  • 5. celery- 4 leafy stalks, diced fine including leaves
  • 6. diced tomatoes- 1 14oz. can
  • 7. chicken broth- 1 14oz. can
  • 8. brown rice- 1½ cups
  • 9. Tabasco or Louisiana hot sauce- 2 tbspns
    • STAPLES:
  • 10. oregano, basil, thyme- 1 tspn each
  • 11. garlic & onion powder- 1 tspn each
  • 12. chili powder & paprika- 1 tspn each
  • 13. Worcestershire sauce- 2 tbspns

Instructions

    Tip: Take about a third of the diced onion, bell pepper and celery and store in an airtight container to use later on in the week for Red Beans & Rice
  1. Place all remaining ingredients in slow cooker
  2. Add three cups of water
  3. Cook on High for at least six hours
https://tonispilsbury.com/slow-cooker-jambalaya/

 

Mardi Gras Recipes

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