Meal-Planning Mondays


Image: CookingLight

And now for our second installment of Meal-Planning Mondays!

Chipotle Bean Burritos
Green Salad

Image and recipe:

These chipotle bean burritos are a quick weekday meal solution. They're also inexpensive to prepare, low in fat and high in protein (thanks to the beans). Whip these up, then save any left-over bean mixture you may have to make a version of huevos rancheros for breakfast the following morning.

Recipe courtesy of CookingLight, get it here.

Try to buy organic salad greens when possible; lettuce is #9 on the dirty dozen's most contaminated produce list.
Toss whatever greens and other veggies you may have into a salad bowl. If you're really hungry, add some hard-boiled eggs. Drizzle this homemade salad dressing by The Nourishing Gourmet on top.

Grown-up Grilled Cheese
Organic Minted Pea Soup

Image and recipe:

This recipe suggests grilling the sandwich stovetop in a non-stick skillet. If you have a panini press, use that instead. Again, as stated above, try to use organic spinach. Make extra bacon, since you'll be using it for tomorrow's dinner.
Recipe courtesy of CookingLight, get it here.

This recipe is by cookbook author, Katie Lee, and is courtesy of Lonny Mag. It takes advantage of the abundance of peas that are available during the spring.
To get the recipe, go to Lonny Mag, click on the index for the current issue, and choose pages 48-49.

Bacon, Egg & Avocado Salad
Fresh Bread
Image: The Nourishing Gourmet.

This hearty salad is loaded with greens, protein and healthy fats. If you're watching your saturated fat intake, use the egg whites only. Boil the eggs in advance, and use the prepared bacon from last night's dinner to whip this up in no time.
Recipe courtesy of The Nourishing Gourmet, get it here.

Serve with fresh bread. Using this recipe or this recipe for whole wheat honey bread using the bread machine. Otherwise pick up a baguette, slice it and warm it in the oven before serving.

Slow-Cooker Chicken
Green Beans
Tomato & Cucumber Salad

Image: iamchanelle.

This recipe by Weelicious is one of the simplest ways to prepare a whole chicken. Use the left-over meat to make chicken salad sandwiches for lunch the following day, using Monday's recipe from last week's meal-planning post.
To get the recipe, click here.

Canned green beans can't hold a candle to fresh. So pick up some fresh, wash and snap both ends off the beans and submerge in boiling, salted water for 10 minutes.

Recipe courtesy of Nourished Kitchen, get it here.

Homemade Pizza

Image: CookingLight

Unless we have a prior commitment that will keep us away from home for a Friday night, Friday's are always pizza nights.

1 cup warm water
1 packet active dry yeast (2 1/4 teaspoons)
1 1/4 teaspoons sugar
3 1/4 cups all-purpose flour
1 3/4 teaspoons kosher salt
1/4 cup olive oil

Pour the warm water into a bowl and sprinkle yeast and sugar over the water. Stir and let stand until yeast swells, about 5 minutes.

Fit a stand mixer with the paddle attachment. Combine 3 cups of the flour and the kosher salt in the bowl of the mixer. Add the yeast mixture and the 1/4 cup olive oil. Mix on low for 10 seconds. Replace the paddle with the dough hook and knead on medium speed for 3 minutes. Feel the dough, if it is sticky, add the remaining flour and knead.

Put the dough into an oiled bowl and turn it to cover with oil. Cover and let rise in a warm place for 1 1/2 hours.

After rising, roll out the dough. Bake for 8 minutes at 500.

Remove the crust and top with your favorite toppings, then bake for another 6-8 minutes.

Shrimp Gazpacho

Image: Epicurious

Gazpacho is a cold, tomato-based Spanish soup. This recipe originates from my brother-in-law, who was born in Mexico. So it is authentically Mexican.

2 pounds Tiger shrimp, uncooked, peeled, deveined
1 bunch cilantro
3 limes
1/4 yellow onion. diced
1 cucumber, diced
2 avocados, pitted and diced
4 Roma tomatoes, diced
2 jalapenos, seeds removed, finely chopped
1 11oz can of tomato juice

Bring a pot of salted water to a boil Boil the shrimp until cooked, they will turn pink, about 5 minutes. Drain the water and remove the shrimp, set aside.

Combine the juice of 2 limes with the diced onion in a large bowl (I often add it back to the pot I was boiling the shrimp in). Add the cilantro, cucumber, Romas and jalapenos. Pour in the tomato juice. For a thicker soup, add a ladle of catsup. Add a couple of ladles of water until the gazpacho reaches a soup consistency. Add in the shrimp and avocado. Pinch salt, pepper and garlic salt to taste. Serve cold.

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