Meg's Meal Planning

mbmccarrick@gmail.com

Souper Bowl

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Happy last week of January/first week of February. This week’s theme is all about the Super Bowl! The New England Patriots are back in the big game, so they’ve inspired a week all about soups!

Monday – Orzo soup. You can also use chicken in place of the turkey.

Tuesday – Chicken gnocchi soup. I recommend keeping a close eye on the gnocchi cooking in the crockpot, or just cook it separately. It is easy to overcook.

Wednesday – One pot skinny lasagna soup

One Pot Skinny and Cheesy Lasagna Soup

Thursday – Crockpot chicken tortilla soup

Crockpot chicken fajita soup

Friday – Chili Mac

slow cooker chili Mac

Week of January 21st

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Week of Jan 21st

Monday – Steak buddha bowl with quinoa, red peppers, broccoli, and sunflower seeds. 

simple sirloin buddha bowl

Tuesday – Boneless seared pork chops with apples and Brussel sprouts.

Boneless seared pork chops

 

Wednesday – Steak and bok choy stir fry. Use left over steak from Monday nights dinner for this easy stir fry. 

steak and bok choy

 

 

 

 

 

 

 

 

 

 

Thursday – Spicy shrimp with garlicky quinoa 

spicy shrimp and quinoa

Friday – Prosciutto and brussel sprout pizza 

 

Prosciutto and brussel sprout flatbread

Homemade Spaghetti and Meatballs

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There is nothing more tasty than fresh, homemade spaghetti and meatballs. Pair with a good glass of red wine and you have the perfect night!

homemade pasta and meatballs

Homemade spaghetti is not something I make often (spaghetti, yes; homemade, no), but every time I do, I wonder why I don’t it more often? It’s not hard or time consuming. I know, I know, boiling water and dropping in a box of pasta is much quicker. However, it just doesn’t give you, or your belly, the same satisfaction.

Kneading and rolling out the dough, getting your hands dirty is so rewarding! Plus, it’s a fun activity to do with your kids. It starts teaching them about food: measuring the ingredients, rolling out the dough, and watching it go through the pasta attachment.

spaghetti homemade

I followed the recipe that was included with my Kitchen Aid pasta attachment. First, I made fettuccine, then spaghetti. I must admit we all enjoyed the spaghetti better, but I learned some tips as we went.

Tips for the best homemade spaghetti 

  1. If your dough is too dry, add more water, just a little at a time
  2. If your dough is too wet, add more flour
  3. Make sure you roll it out very thin; when you think you’re done, roll it out more
  4. Cook the pasta for 3-5 minutes, but start tasting it after 2 minutes. Cooking time will depend on how thick you made the pasta and the type you are making

homemade pasta

The most important ingredient of a pasta dinner is good red wine. I want to thank my brother and The Every Day Travelers for bringing home red wine from my favorite restaurant in Positano, Italy, La Tagliata. If you ever find yourself in Positano, this is a MUST GO TO restaurant. This is non-negotiable. It is a pre-fix menu (whatever the chef feels like cooking that day). You get multiple courses: anti-pasta, salad, fries, pasta, meat, vegetables, dessert, and of course a bottle of wine. They can accommodate special diets, like vegetarian.  The next best thing other than the food is the view! The restaurant is set up high on the cliffs where guests can take in the panoramic view of Positano, the Galli Isles and Capri below.

Food from La Tagliata. Photo by the Everyday Travelers.

Views of the Amalfi Coast

 

 

 

 

 

 

Homemade Spaghetti and Meatballs
 
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Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4
Ingredients
  • 4 large eggs
  • 1 tbsp water
  • 3½ cups sifted all-purpose flour
  • ½ tsp salt
Instructions
  1. Place eggs, water, flour, and salt in a mixer bowl of your Kitchen Aid. Using the flat beater, mix for 30 seconds on speed 2.
  2. Switch out the flat beater for the hook attachment. Knead for 2 minutes on speed 2. Remove dough from the bowl and knead by hand for 1-2 minutes. Let it rest for 20 minutes.
  3. Cut the dough into four even sections and roll out with a rolling pin. (Unopen bottle of wine works too).
  4. Attach your pasta sheet roller to front of the Kitchen Aid Mixer. Turn on to speed 2 and feed the rolled out dough through the roller.
  5. Cook immediately in a boiling pot of water for 2-5 minutes for fresh pasta.

 

 

Marinated Shrimp Quinoa Bowl

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Marinated lime shrimp quinoa bowl with black beans, cilantro, and corn. Loaded with flavor and texture! It makes a yummy and healthy lunch or dinner!

Marinated shrimp quinoa bowl

Happy 2019 friends! If you’re like me, you indulged in too many Christmas cookies and not enough greens and proteins over the holiday season. That’s why you need to try this marinated shrimp and quinoa bowl to help recharge your system with superfoods like black beans and quinoa.

quinoa shrimp bowl

The lime marinated shrimp is zesty and tasty, not a fan or shrimp? Just swap out chicken while using the same marinade. As always my quinoa bowls are for one person, double the recipe if you are making it for two. This also makes a great side dish if you’re hosting some friends or family for dinner.

Quinoa bowl

Marinated Shrimp Quinoa Bowl
 
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Marinated lime shrimp quinoa bowl with black beans, cilantro, and corn are loaded with flavor and texture! They make a great healthy lunch or dinner!
Author:
Recipe type: Quinoa Bowl
Serves: 1
Ingredients
  • ½ cup uncooked quinoa
  • ¼ cup red onion, diced
  • ½ cup frozen corn, thawed
  • ½ cup black beans
  • ¼ cup fresh cilantro, chopped
  • 8-10 small shrimp, thawed (I used precooked, but you can season/cook raw shrimp, too)
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • Salt and pepper to taste
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • ¼ cup lemon juice
  • 1 tsp honey
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
Instructions
  1. Cook quinoa according to package directions. Let cool.
  2. While it's cooking, combine red onion, corn, black beans, and cilantro in a bowl.
  3. In another bowl, combine shrimp with the garlic powder, paprika, salt, pepper, and lime juice. Let marinate.
  4. In a third bowl make the dressing by combining the garlic, lemon juice, honey, olive oil, and Dijon mustard. Set aside.
  5. Heat skillet over medium heat and add shrimp. If using precooked shrimp, only heat for a minute or two. Be careful not to over cook. If using uncooked shrimp, then cook until pink.
  6. Add the quinoa and shrimp to the bowl with onion, beans, and corn. Pour dressing on top. Stir and serve.

 

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Lime marinated shrimp quinoa bowl

Healthy Turkey Lentil Chili

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Crockpot turkey and lentil chili is a healthy family dinner. Perfect for those cold nights when the temperatures are dropping. Stores great in the freezer too!

turkey chili

As a true-blue, born and bred New Englander, I appreciate every season. Yup, even winter! But when asked what my favorite season is, I always say I love the start of each new season. By the time summer is over, I’m looking forward to cooler weather, changing leaves, and everything pumpkin. And once Thanksgiving comes around, I’m thinking about hot chocolate and hitting the slopes! One of the best things about those cold winter months is eating lots of flavorful stews and soups. This healthy turkey lentil chili is just the meal you need to warm up the family this winter.

It’s the perfect meal for a football Sunday, to bring to a tailgate, or have as a weeknight dinner. Add your favorite toppings and enjoy this home-cooked meal. You can also make an extra batch and store in the freezer to use on nights when you have no time to cook.

turkey lentil chili

Healthy Turkey Lentil Chili
 
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Crockpot turkey and lentil chili is a healthy family dinner. Perfect for fall nights when the temperatures are dropping. Stores great in the freezer too!
Author:
Serves: 4-6
Ingredients
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • ½ yellow onion, diced
  • 4 gloves garlic, minced
  • 1 cup dry green lentils, uncooked
  • 2 cups vegetable broth
  • 8 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried Italian seasoning
  • Salt and pepper
  • Your choice of toppings
Instructions
  1. Heat olive oil on large pan over medium heat. Add turkey and cook until brown. Add onions and garlic and cook until onions are soft and translucent.
  2. Add turkey mixture to crockpot.
  3. Add lentils, vegetable broth, tomato sauce, diced tomatoes, and all spices. Stir.
  4. Cook on low 4-6 hours or high 2-3 hours.

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Lentil Turkey Chili

Week of January 7, 2019

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Week of Jan 7th

 

Monday – Marinated shrimp quinoa bowl

shrimp quinoa bowl

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tuesday – Baked parmesan sour cream chicken. 

baked sour cream chicken

Wednesday – Superfood salad-Black beans, quinoa, avocado,  and sweet potato over kale

superfood salad

Processed with Rookie Cam

Thursday – Healthy turkey and lentil chili

 

turkey chili

Friday – One pan penne, sausage, and kale. One of my favorite weeknight meals!

One pan Penne

Week of October 29th

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Weed of Oct 29th

Monday – 3 ingredient butternut squash mac and cheese. This recipe calls for the easiest dinner hack ever! Click to find out what it is.

Butternut Mac and cheese

Tuesday – Apple, sage, goat cheese stuffed pork chops. Hello perfect Fall meal! Stuffed pork chops

 

Wednesday –  Chicken and mushroom risotto 

 

risottoThursday – Crockpot Thai pork 

crockpot Thai pork

Friday – Quinoa spinach quesadilla.

Vegetarian, cheesy Quesadilla

Apple, sage, and goat cheese stuffed pork chops

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Sweet and savory are these apple, sage, and goat cheese stuffed pork chops. The stuffing is mixed with honey and brown sugar, then the pork chop is seared to a golden brown for a delicious dinner!

Stuffed pork chops

Some of my favorite recipes include either stuffed chicken like or this stuffed pork chop with apple, sage, goat cheese, and dried cranberries.

Not only will your kitchen smell amazing, but the taste of these pork chops will have you drooling for more and eating the mixture by the spoonful. Don’t worry if the mixture falls out of the pork chop; just let it cook along side and enjoy some extra sweetness!

Apple, sage stuffed pork chops

Apple, sage, and goat cheese stuffed pork chops
 
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Sweet and savory are these apple, sage, and goat cheese stuffed pork chops. The stuffing is mixed with honey and brown sugar, then the pork chop is seared to a golden brown for a delicious dinner!
Author:
Serves: 4
Ingredients
  • 1 golden delicious apple, diced
  • ¾ cup dried cranberries
  • 1 tbsp fresh sage, chopped
  • ¼ cup honey
  • 1 tbsp brown sugar
  • 2 tbsp goat cheese
  • 2 tbsp butter
  • Four 1-inch, thick cut boneless pork chops
  • Salt and pepper
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 350 F. Line a large rimmed baking pan with aluminum foil.
  2. In large skillet, melt the butter, add apple, cranberries, sage, brown sugar, and honey. Saute until tender, about 5 minutes. Remove from heat, allow to cool 5 minutes. Add goat cheese.
  3. Season pork chops with salt and pepper.
  4. Cut horizontally to create a large hole for stuffing.
  5. Spoon stuffing into the chops.
  6. In same large skillet, add 1 tbsp olive oil and sear pork chops over medium-high heat for 2 minutes/side.
  7. Place pork chops on baking sheet and bake 20-30 minues or until internal temperature reaches 155-160.

 

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Apple, sage, goat cheese stuffed pork chops

Grilled Cheese Dippers with Trader Joe’s Autumn Soup

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Warm, savory, satisfying is how you would describe Trader Joe’s Autumnal Harvest Soup. It consists of your favorite harvest produce, like butternut squash, pumpkin, and slow-simmered California tomatoes. It’s the perfect soup to keep you cozy all Autumn long. 

Trader Joe's Autumn Soup

It’s finally starting to feel like Fall in CT. So far, I’ve already gone pumpkin picking, ate apple fritters, and made pumpkin bread (mix from Trader Joe’s which was phenomenal FYI!) I also bought three new sweaters for Fall because one can never have enough chuncky sweaters, am I right?!

Trader Joe’s Autumnal Harvest Soup is a tribute to the flavors of Fall. It combines your favorite harvest produce like butternut squash, pumpkin, and slow-simmered California seasoned herbs like rosemary and sage, and finished with rich heavy cream, as described by TJ’s.

Grilled cheese dippersGrilled cheese

Grilled cheese dippers are a fun spin on the classic grilled cheese sandwich. Adults and kids will enjoy “dunking” these grilled cheese dippers into Trader Joe’s Autumnal Harvest Soup

Grilled Cheese Dippers with Trader Joe's Autumn Soup
 
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Warm, savory, satisfying is how you would describe Trader Joe's Autumn Soup. It consists of your favorite harvest produce, like butternut squash, pumpkin, and slow-simmered California tomatoes. It's the perfect soup to keep you cozy all Autumn long.
Author:
Serves: 2
Ingredients
  • 4 slices of sourdough bread
  • 1.5 cups shredded cheddar cheese
  • 4 thin slices of butter
  • 1 jar of Trader Joe's Autumnal Harvest Soup
Instructions
  1. Heat frying pan over medium-low heat.
  2. On one half of sandwich spread butter. On other half evenly distribute cheese.
  3. Combine two halves together with butter facing up.
  4. Place in heated frying pan and cook for 4/minutes per side or until cheese is melted.
  5. Remove from frying pan and slice into one-inch thick strips.
  6. Heat soup according to directions on jar.

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Grilled cheese dippers and soup