- Pumpkin Chicken Tacos
- Orange Chicken and Vegetables
- Brown rice risotto with mushrooms and ham
- Anna’s Sausage, Bean and Kale Stew
- Butternut Squash, Apple and Onion Galette, with feta and sausage
Author: HungryDad
Meals for the week Oct 27-Nov 2
- Kale with Sausage an White Beans
- Nachos with turkey, peppers, black beans and avocado
- Sausage and Lemon Carbonara
- Shaved asparagus and bacon pizza
- Crockpot pulled pork with salad
- Something along the lines of this quiche using mini-sweet peppers
- Spiced Mini Burgers with Cucumber Relish
Meals for the week Oct 20-26
- Curried Rice Noodles with Pork (How to Cook Everything, p. 556).
- German rice salad and sausages
- Easy Weeknight Chicken Marsala
- Pumpkin, [Chicken] and Feta Panini
- Picadillo with rice and black beans
- Hamburgers and grilled lime-cilantro sweet potatoes
Meals for the week, Oct 14-19
- Chicken Parm Meatballs, with veggie side TBD
- Three cheese pesto lasagna
- Something along the lines of this grilled sausage salad, but with pears
- Spinach mushroom panini
- Chicken fajitas
Meals for Oct 6-12
- Spiced beef with hummus, the recipe is a was down on the page. Served with salad.
- Pork Chop Suey
- Southwest Pork Tenderloin Chili
- Oven fried Panko Chicken with green beans
- Spaghetti with broccoli cream pesto
- Calzones along the lines of these
Meals for Sept 29-Oct 5
- Chicken with spinach and warm bacon vinaigrette
- Something along the lines of this pizza with zucchini, bacon and mozzarella
- General Tso’s Chicken
- Burritos
Steaks with Citrus-Soy Sauce and Edamame Slaw
Pink Parsley is always a source of great recipes, and the author is pregnant with twins and craving stake. Hence this awesome recipe she posted! This was simple and delicious, the sauce serves as a dressing for the slaw and gets reduced for a sauce on the steak. Easy enough for a week-night, good enough for company!
We tend not to have sesame oil like the original recipe calls for, so I substituted olive oil. We’re also not fans of raw red onions, so we we left that out too. With prepackaged broco-slaw mix and cooked edamame, this is really a fast meal to whip up. We served it with brown rice, which was the longest part of the cooking.
Steak with Citrus-Soy Sauce and Edamame Slaw
Ingredients
For the sauce:
- 5 Tbs Low-sodium soy sauce this gets cooked down, and was plenty salty using low sodium soy sauce
- 1 Orange juiced
- 1 Tbs orange zest
- 2 Tbs rice wine vinegar
- 1/2 tsp Ginger powder or 1 Tbs freshly grated ginger
For the Broco-slaw:
- 10 oz package pre-cooked shelled Edamame
- 10 oz bag broccoli slaw mix
- 2 Tbs Olive oil
For the steaks:
- 1-2 Tbs Olive oil
- 1 lb New York strip steaks
- 4 Tbs butter
Instructions
- If serving with rice, start the rice.
- In a small bowl, combine the soy sauce, orange juice and zest, vinegar, and ginger.
- In a large bowl, combine the broco-slaw and edamame.
- Take 3 Tbs of the sauce and add to the slaw mix.
- Add 2 Tbs olive oil to the slaw
- Mix and refrigerate until the rest of the meal is ready.
- Heat a pan on medium-high and add the olive oil
- Add the steaks and cook to desired doneness (~5-7minuted per side for medium-well)
- Remove the steaks and tent with foil while you cook the sauce.
- Add the rest of the sauce to the pan and simmer for a minute or two, scraping up the burned bits off the bottom of the pan.
- When the sauce is thickened, remove from heat and add the butter one tablespoon at a time, melting into the sauce.
- Slice the steaks
- To serve, put some slaw on the plate, top with stakes and the sauce.
- If serving with rice, put some sauce on that too, it's good stuff!
Meals for Sept 22-28
Fig Bismarck
I normally try to make something special for weekend breakfasts. It’s fig season, so I had a bunch of figs in the fridge to use up. I’ve made a pear bismarck before, and that went over well, so I figured that could be reconfigured to use figs. Turned out quite well. I did cook the figs for a bit to cook off the water and start browning them.
Fig Bismarck
Ingredients
- About a dozen figs
- 2 T butter
- 2 T brown sugar
- 4 eggs
- 1 cup flour
- 1 cup milk
- Maple syrup optional
- Powdered sugar optional
Instructions
- Preheat the oven to 450˚
- Heat a cast iron skillet over medium high heat
- Slice the figs in half or quarters
- Melt the butter and add the figs and brown sugar
- Cook, stirring occasionally until the water has been released from the figs and they start to dry out and caramelize a bit
- Meanwhile mix the eggs, flour and milk.
- When the figs are ready, pour the batter on top
- Put the pan in the oven and bake 25-30 minutes until golden brown.
- Remove from the oven, slice and serve with maple syrup and/or powdered sugar if desired
Ravioli with Sautéed Butternut Squash and Thyme
Frozen ravioli makes a nice start to a fast dinner. We had gotten tired of ravioli a while back since all we did was add some spaghetti sauce. This recipe is a relatively fast and easy dish that adds flavor, veggies and something different to the routine.
We used beef ravioli, though with cheese ravioli this could be a vegetarian dish. To make the cooking go a bit faster at meal time, you can dice the squash ahead of time and store in the fridge until your ready to go.
Ravioli with Sautéed Butternut Squash and Thyme
Ingredients
- 2 Tbs olive oil
- 1 medium butternut squash about 1 lb, peeled and cut into ½ inch pieces
- 2 cloves garlic thinly sliced
- 1 tsp dried thyme leaves
- 1 package ravioli
- ¼ cup grated Parmesan Cheese
Instructions
- Heat the olive oil in a large skillet and add the butternut squash.
- Cook covered, stirring occasionally, until the squash is soft and starting to brown (10-15 min).
- Meanwhile boil the water for the ravioli and prepare according to package directions.
- When the squash is ready, add the garlic and thyme and cook uncovered for a couple of minutes.
- Serve the ravioli, topping with the squash and a sprinkle of Parmesan cheese.