Menu Planning, Recipes
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Let’s Supper: 6th Edition!

After working all day, coming home and cooking is a hard ask. However, it becomes a bit easier when you have a plan. Here are four simply but delicious meal ideas and recipes. Look below for the grocery list too. Supper is served!
*Note: All recipes serve 4.

Supper 1:

Pasta with Brown Butter Sweet Potato Sauce (meat free)

Preheat oven to 450 degrees. Roast 1 large (or 2 smaller) sweet potatoes in the oven for 45 minutes to 1 hour. (Cook in microwave if low on time.) After cooked, allow potatoes to cool for easy handling. In a large saucepan, heat 3 tablespoons of butter. Allow to cook for 4 minutes over low to medium heat to slowly brown. Turn the heat down and add the flesh of the sweet potatoes.  Mash with a fork into the butter and add 1 cup of culinary coconut cream. (If you cannot find this product, you can use regular cream or whole fat Greek yogurt.) Turn heat down and allow to simmer. Season with salt, pepper, and ground sage (optional). While sauce is simmering, cook pasta of choice to package directions. While pasta is cooking add 1 bag of spinach to the pasta sauce. Once pasta is ready, add directly to sauce. Toss to coat and smile!

Supper 2:

Margarita Chicken with Asparagus

Preheat oven to 350 degrees. Cut 4 chicken breast vertically to butterfly open. Sprinkle the inner sides with salt, pepper, and Italian herb blend. Place chopped roasted red pepper, sliced mozzarella, and basil on one side of chicken. Fold the other side of the chicken over the fillings and place in a baking dish greased with olive oil. Repeat with 3 other chicken breast. Drizzle oil over top of breast and season with salt and pepper. Cook for 30 minutes or until chicken is slightly firm to the touch. Remove from the oven, add chopped asparagus to the side of the dish. Season with oil, salt, pepper and sprinkle with parmesan cheese. Cook for 10 more minutes. Remove for oven and add one slice of mozzarella chicken to each breast with a sprinkle with parmesan. Place back into the oven under the broiler.  Allow cheese to brown and bubble up (about 5 minutes). Remove from oven and serve up a slice.

 

 Supper 3:

Roasted Fish with Pepper & Corn Succotash

Check out my post on this go to fish recipe that has very few ingredients! Recipe: Roasted Fish with Pepper & Corn Succotash

Supper 4:

Asian Chopped Salad with Grilled Chicken

Combine 2 tablespoons of rice vinegar, 2 tablespoons of ground ginger, 1 tablespoon of low sodium soy sauce (or tamari for gluten free), juice of 1 small lime, and 1 tablespoon of chopped garlic. Drizzle ¼ cup extra virgin olive oil while slowly whisking into the other dressing ingredients. Set dressing aside. Chop 1 bunch of kale and place into a large bowl. Pour dressing over the kale and toss or massage into the leaves and refrigerate while grilling the chicken.  Heat grill pan or outdoor grill. Season chicken breast with salt, pepper and drizzle with olive oil. Cook for 4 – 8 minutes per side (depending on thickness). While chicken cooks, prep the other salad toppings. Chop one large carrot, bell pepper, shallot, avocado, and handful of cilantro and add all to kale. Add edamame after defrosting in boiling water for 1 – 2 minutes. Dice chicken into large chucks and toss in the salad. Season with salt and pepper if needed.

 

Grocery List:

Produce:

2 large sweet potatoes (or 3 smaller ones)

1 package of spinach

1 bunch kale

1 bunch carrots

1 bell pepper

1 bag frozen edamame

1 avocado

1 shallot

1 bunch fresh basil

1 bunch asparagus

Fresh herbs: basil, cilantro

Garlic bulb

Lime

 

Protein:

8 chicken breast (pastured raised or organic)

4 white fish fillets (grouper, sea bass, cod, etc.)

2 pound pork tenderloin

1 pound large shrimp (wild-caught)

 

Cold/Diary:

1 block of Parmesan Romano cheese

1 container of fresh mozzarella

1 cartoon of eggs (pasture raised, organic)

Butter (unsalted, grass-fed)

 

Pantry:

Extra Virgin Olive Oil

Culinary Coconut Cream

Pasta (vegetable pasta, gluten free pasta, brown rice pasta, or semolina)

Rice wine vinegar

Low-sodium soy sauce or tamari sauce

Vegetable Stock (organic, no-salt added)

Dried herbs: sage, Italian blend, garlic powder, onion powder, ginger

 

 

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