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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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s/o meal planning- what's cooking?
i need something other than keilbasa and perogies for nights where we have stuff after work and need something quick.
sun- 3 bean and beef chili
mon- leftover chicken and sausage gumbo
tues- london broil, lemon/parmesan broccoli, sweet potatoes
wed- portobello and spinach tacos
thurs- pasta, chickpea, and spinach soup
fri- beef and mushroom sloppy joes, sweet potato fries (store bought, i finally broke down), green veggie
Re: s/o meal planning- what's cooking?
Sun - butternut squash risotto with sauteed spinach and steamed green beans
M - dinner at mom's house
T - breakfast for dinner
W - chicken, broccoli and cous cous
T - leftovers
F - homemade tomato and lentil soup with grilled cheese
#1 12.11.11
#2 10.23.13 EDD
I have been bad and haven't been planning for the week but tonight's dinner is already cooking in the crock pot. I'm making a beef stroganoff recipe I found on Pinterest. Last night was homemade chicken and rice soup. I have some chicken sausage in the freezer so I'll probably pull that out and make it with some red sauce and noodles later this week when we run out of stroganoff.
Ering- One of my quickie meals is meat sauce with pasta (I just brown ground turkey meat with some diced onion, throw in a big can of crushed tomatoes with some italian seasoning and parm. I let that simmer while the noodles cook.
Do you have a recipe for this you could share?
Absolutely! I will admit this recipe is slightly time consuming but it's so worth it, not to mention, the leftovers still taste fantastic!
Serves 4 as a main course or 6 as a first course. Published September 1, 2005.
Why this recipe works:
To perfect our butternut squash risotto recipe, we concentrated on developing the squash flavor. First, we diced and saut?ed the squash to bring out its flavor. Next, we found that adding the squash in two stages, half with the toasted rice and half just before serving, gave us great squash flavor and preserved its delicate texture. Finally, we saut?ed the flavorful squash seeds and fibers in the pan, then steeped them in chicken broth before straining the liquid to use for cooking the rice in our butternut squash risotto recipe.
Infusing the chicken broth with the squash's seeds and fibers helps to reinforce the earthy squash flavor. We found that a 2-pound squash consistently yields a cup or so more than the 3 1/2 cups in step 1; this can be added to the skillet along with the squash scrapings in step 2. To make this dish vegetarian, vegetable broth can be used instead of chicken broth, but the resulting risotto will have more pronounced sweetness.
Ingredients
Instructions
1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
3. While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Transfer spinach to mesh strainer; set aside.
4. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
5. Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
6. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
7. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.
#1 12.11.11
#2 10.23.13 EDD
The only part that is kind of a PITA is stirring and waiting for the liquid to absorb.
Note: you might not need all the broth the recipe calls for. I added the 3 cups like the instructions say and then only used one more 1/2 cup before I tasted it and felt satisfied with the texture.
#1 12.11.11
#2 10.23.13 EDD
Erin - one of my go-to standby meals is shrimp and pesto pasta. I make a huge batch of pesto to keep in the freezer (I just scrape some out as I need it) and I always have pasta and frozen shrimp available. If I have other veggies like zucchini or spinach, I saute that and throw it in too.
This week:
Sunday - mish-mash of random crap
Monday - wasabi teryaki salmon (cooked on an alderwood plank in the oven - soooo good!), roasted broccoli/zucchini, rice
Tues - leftover rostisserie chicken, mashed taters, corn
Weds - Breakfast for dinner
Thurs - DH has a work dinner; I am having dinner with some students
Fri - DH is headed OOT, so probably soup if I don't meet up with friends for HH
this is my second week back to work, between that and T1's hectic baseball schedule, i am really trying to stick with a meal plan but i feel like i keep defaulting back to the same easy meals. so boring blah
Sunday- i cant even remember
Monday- shrimp scampi
Tuesday- cheeseburgers, fries and salad
Wednesday- chicken enchiladas and rice
Thursday- bbq pork in the crockpot
Friday- hopefully margaritas
Jonathan Dean 4.5.08
Anna Capri 5.4.11
ErinG can you post your bean and beef chili recipe?
My easy mid-week go to is boneless chicken thighs with a veg. Season (I like rosaemary and kosher salt), sear the thighs, the cook on medium heat with broth. They cook up quick and I find the organic thighs rather tasty. I typically serve with roasted carrots with cumin and salt @ 400 for 15-17 min.
I also splurge on gourmet chicken or turkey sausage (precooked), grill those with peppers and onions over rice. Takes 15 min tops.
BBQ Pulled Pork
1/2 c Onion, chopped
1/2 c Ketchup
3/4 c BBQ Sauce (Sweet Baby Ray's is the best)
1 tbs White vinegar
1 tbs Brown Sugar
1 tsp Chili powder
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
Mix all ingredients in crock pot. Lay roast on top. Cook on high for 6-7 hours or until meat falls off the bone. Remove from pot, shred pork, discard bone and fat. Return to crock pot and keep warm.
Jonathan Dean 4.5.08
Anna Capri 5.4.11
Thanks Kel!
katie- no real recipe. sorry. but it goes a little something like this.
1lb ground beef or turkey
2 cans kidney beans
1 can cannelini beans
1 can black beans
1 large onion
little bit of minced garlic
1 can tomato sauce (regular size)
1 large can diced tomatoes
chipotle chili powder, regular chili powder and cumin, some salt and pepper to taste
carmelize onions and garlic (salt and pepper), add meat (season with chili powders), add beans, add tomato products (season again). you can do it in the crock pot while you are at work or do it on the stove. either way works. i was missing something in the last batch i made..... boo!
we top with cheddar cheese and scallions. yum.