Menu Planning Series–Week FIVE

Well Hoi Hoi, friends! It’s Friday! (Do y’all know where that Hoi Hoi thing comes from? That commercial? Makes me laugh, every.single.time)

Anyway–I can’t believe we’re already hitting week FIVE of this series! Now I know I said I would get a survey out this week so I can gauge how well this is working for everyone. Obviously this did not occur. But, hey, life happened and this week just got away from me. So keep your eyes open for it. I promise it’s coming soon! In the meantime I’ve got this fun little menu planned with some great recipes that I’m crushing over for their coziness.

Usually this time of year in Dallas we’re still sweating it out in eighty degree temps. But by some stroke of meteorological insanity (is that even a thing) this year has been exceptionally chilly and exceptionally rainy. I’m serious. We haven’t seen the sun in 40 days and 40 nights. It’s EPIC. But if I’m being honest this East Coast girl isn’t really complaining because it has allowed me to break out the sweaters and the soup (two of my favorite things) weeks earlier than usual. 

The recipes this week are pretty straight forward, and there isn’t even really a ton of prep work to handle ahead of time. I would suggest making a huge batch of rice Sunday and reheating for Tuesday and Thursday, otherwise everything else should take just 20 minutes or so each night. The tomato soup can even be made ahead and gently reheated, making Monday a breeze.

Enjoy!

Week Five Menu: HERE

Week Five Shopping List: HERE

• Monday: 15-Minute Tomato Basil Soup with Grilled Cheese Croutons (Recipe HERE)

  • This is an easy peasy meal that reminds me of snow days back East. I mean, is it even a snow day if you don’t come in from a day of sledding for a lunch of tomato soup and grilled cheese? I don’t think so. Delightfully grown-up and delicious, this is a creamier version that is so fast to throw together you can’t believe it’s not canned. I added french bread and fancy cheese for the croutons, but let’s face it, if money and time are tight, regular sandwich bread and cheese will cut it. Don’t be picky if you don’t have the time, just go with what you’ve got!

• Tuesday: One Pan Chicken and Veggie Rice Skillet (Recipe Below)

  • If there is anything that is music to the ears of a busy cook it’s “one pan.” This was born out of my complete distaste of all things cleaning related. I’m serious. I will cook for you all day but doing this dishes is akin to a slow painful death for me. So there’s that. But it’s also delicious. It tastes a little bit like Thanksgiving to me and even my kiddos said “Mommy, the rice in this is really good.” So your youngest eaters might surprise you with this one. 

• Wednesday: Asian Meatballs over Rice with Steamed Broccoli

  • If I’m giving credit where credit is due for this one it has to go to my husband. Though usually not one to cook, this has become his specialty. It sounds a lot more complicated than it is but is truthfully so easy I didn’t even think it warranted writing out an actual recipe. Simply heat up a bunch of frozen meatballs (roughly 5 per person) in the microwave and toss with either bottled Korean BBQ sauce (which is easiest) OR 1/4 cup Hoisin Sauce mixed with 2 tablespoons Soy Sauce and a pinch of sugar (the cheapest). Throw over some steamed rice and add some steamed broccoli (I recommend the frozen steam-in-bag variety). It’s so easy and so yummy no one will ever know it took 5 minutes.

• Thursday: Sweet Chili Lime Shrimp over Steamed Rice with Snap Peas (Recipe HERE)

  • So simple yet so tasty. This shrimp is sweet yet spicy and makes the perfect light dinner. Pair with leftover steamed rice (if you like more sauce, add some broth to the shrimp as you cook and thicken with corn starch if necessary) and steam up some snap peas and you have a complete meal in minutes. 

• Friday: Orecchiette with Sausage and Garlicky Kale (recipe HERE)

  • This is truthfully one of my favorite pasta dishes ever. It’s so easy yet so mouth-wateringly yummy. The secret here is saving the pasta water. That stuff is like liquid gold and it allows the sauce to form and adhere to the pasta. This is one could even get your kids to eat their greens. And we all know that is a rare miracle if there ever was one. So I suggest giving it a try!

I can’t wait to hear your thoughts on this weeks recipes. Please remember to take pics and tag me in them. I love seeing my recipes come alive in my friends kitchens. I promise I’ll share them too, and NO I do not care if the lighting is bad, the plate is paper and your son is making a weird face in the background (probably only happens to me). I still want to see them!

Thank you all so much for following along. I am so grateful for you.

Peace, love and Sweaters,

Meg

One Pan Chicken Veggie Rice Skillet

September 4, 2019

Print This

By: Meaghan Dawson

Ingredients

• 2 boneless skinless chicken breast, butterflied and then halved to make 4 thin cut (or cut into bite-sized pieces if preferred)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup rice
• 2 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 cup frozen mixed veggies

Directions

• Step 1 Heat a drizzle of oil in a large skillet over medium heat.
• Step 2 Generously salt and pepper the breasts and place in pan, cooking 3-4 minutes on each side until browned. Remove from pan and set aside.
• Step 3 If the pan is dry add another drizzle of oil and then add onion and carrot, thyme and oregano. Season with Salt and Pepper.
• Step 4 Cook 2 minutes until slightly softened. Add garlic and cook 30 seconds stirring constantly, until fragrant.
• Step 5 Add rice, stir for 30 seconds and then add in broth and return chicken to pan.
• Step 6 Turn heat to medium and get a simmer going. Cover and cook 12 minutes or so, stirring often and adding more broth if it gets dry, until rice is just tender.
• Step 7 Add in mixed veggies and cook until just heated through.
• Step 8 Serve!

Sharing is Caring

Facebook

Google

Twitter

Linkedin

Stumbleupon

Yummly