Meg's Meal Planning

CSA

Oven Baked Pork Schnitzel

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Super easy oven baked Pork Schnitzel is an easy week night recipe. Pair it with potatoes and a salad for an easy and satisfying dinner.  

Pork Schnitzel

Looking to get in the fun of celebrating Oktoberfest? Then try this easy oven baked Pork Schnitzel. It’s healthier than pan frying, but tastes just as delicious. It also is a great make ahead meal and stores well in the freezer.

Pork schnitzel is a popular German dish prepared by breading and frying thin pork cutlets. Although there are many varieties of schnitzel like chicken, veal, and turkey. Pork is one of my personal favorites. The key to a good schnitzel is a meat mallet. You need to pound the pork very thin.  Skip the gym and have this be your arm work out!

Baked port schnitzel

Oven Baked Pork Schnitzel
 
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Super easy oven baked Pork Schnitzel is an easy week night recipe. Pair it with potatoes and a salad for an easy and satisfying dinner.
Author:
Serves: 4
Ingredients
  • 4 boneless pork chops, pounded until ¼ inch thick
  • ½ cup flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp roasted garlic powder
  • 2 eggs whisked
  • 1 cup unseasoned breadcrumbs
Instructions
  1. Preheat oven to 425.
  2. Combine flour and spices in shallow bowl. Eggs in another, and breadcrumbs in another
  3. Dip each piece of pork into flour, shaking off excess. Then dip into egg, then bread crumbs. Place pork on a lightly oiled wire rack over baking sheet.
  4. Bake for 15 minutes. Flip and bake another 5 minutes.

 

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Healthy oven baked pork schnitzel

Summer CSA week Two

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Basil 

  • Pesto
  • Caprese salad. One of my favorite summer sides! Made this a few times! 


Blueberries

  • Blueberry pancakes. Made from a mix; sorry no recipe. But I did just go blueberry picking, so stay tuned for some yummie blueberry treats! 

Cilantro

  • Grilled cilantro, lime shrimp skewers.  Season uncooked shrimp with chopped cilantro, lime juice, and salt. Place on skewers and grill 2-3 minutes/side. Note: if using wood skewers, soak in water for 30 minutes first. 


Cucumbers

Dill

  • I had planned to make a lemon aioli sauce, but dinner plans changed, so I’m going to save it for next week.

Lettuce

  • Cobb salad. I love doing this recipe in the summer; it’s very easy and requires very little cooking. I used lettuce and kale in order to make enough for two.


Cobb Salad

Ingredients 

  • Fresh lettuce and/or kale
  • 2 hard-boiled eggs
  • 1 avocado, cubed
  • 2 tomatoes, cut in half and extra juices/seeds drained. Cubed
  • 1/3 cup feta cheese
  • 4 strips of bacon
  • Your choice of dressing

Steps

  1. Cook bacon according to package
  2. Add lettuce to a large bowl
  3. Top with eggs, avocado, tomatoes, cheese, and bacon, stir
  4. Add dressing

Scallions


Yellow and green zucchini 

2016 Summer CSA week 1

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I’m so excited to participate in another CSA! This year I’m doing a 10-week full share from Beckett Farms in Glasotonbury, CT. The following is what I received and made from the first week:

Sorrel

  • Pesto. I mixed sorrel and basil together.

Ingredients 

  • 5 cups basil
  • 1 cup sorrel 
  • 1/2 cup unsalted almonds
  • 1 cup Parmesan cheese
  • 4 cloves garlic
  • 2/3 cups olive oil
  1. Add all ingredients, except olive oil, to a food processor and blend well
  2. Slowly drizzle olive oil and contine to blend
  3. Add salt and pepper to taste

    Sugar Snap Peas

    Blueberries

    • Added to cereal, yogurts, etc.

    Basil

    • Pesto, lots and lots of pesto. This first batch I combined the basil and sorrel and froze most of it to use throughout the year. I like to store the pesto in ice cube trays, I just pop out a cube when I’m ready to use it! See recipe above. 


    Lettuce

    • Add to sandwiches throughout the week

    Yellow Zucchini

    • Cooked on the grill and served on the side along with chicken and rice. Season with olive oil, salt, and pepper.

    Green Zucchini

    • Same as yellow zucchini 

    Dill

    • Didn’t keep any this week, gave it all to my mom

    Rhubarb


    Arugula

    • Used to make a salad, along with the lettuce 

    Broccoli 


    Filed Under: CSA

    CSA week 5

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    I’m really glad I decided to try the CSA, although I only did it for 5 weeks, I still received plenty of fresh and local vegetables, fruits, and herbs. It was also cool to try things I never heard of before like sorrel and kohlrabi. When I was in Portland, one of the dinner specials at the Grill Room was a steak served with kohlrabi. And I thought HEY! I know what that is!!!

    One thing I’m very nervous about is, making my own recipes! I always refer to cookbooks or recipes I find on pinterest, but with the CSA I slowly started experimenting with their ingredients to make my own dish! I hope to continue that trend and keep trying to create my own meals!
    For the final week I received raspberries, snap peas, dill, basil, blueberries, sorrel, and zucchini, and lettuce. Since this was the week before leaving for vacation, I didn’t use too many of the items for dinner. Instead I snacked on the raspberries and blueberries, used the lettuce on my sandwiches, and made pesto.

    Basil Pesto

    Ingredients:

    3 cups fresh basil
    1/4 cup unsalted almonds

    1/2 cup parmesan cheese

    2-3 cloves of garlic

    1/3 cup olive oil

    Directions

    Add all ingredients, except olive oil, to a food processor and blend well.
    Slowly drizzle olive oil and continue to blend.

    Add salt and pepper to taste.

    Grilled snap peas. Ummm I love these!

    Grilled zucchini – seasoned with olive oil, salt and pepper.

    CSA week 4 

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    This week I received basil, white cherries, raspberries, kohlrabi, kale, and snap peas. I let my mom keep all the asparagus. This week will be linked to the week of July 12th, coming soon!

      
     Basil    

    • Dinner- Fresh mozzarella, tomato, and basil panini. I used the rest of the sorrel pesto I made a few weeks ago
    • Dinner- Pasta with basil and cherry tomatoes
    • Pesto

      White cherries

    •  Snack

     Raspberries

    • Breakfast- Morning shake with kale, raspberries, apple, ground flax seed, and almond milk
    • Snack

     Kohlrabi

    • Dinner- Coleslaw. Served on the side of left over pulled pork from Father’s Day lunch

     Kale

    • Breakfast- Morning shake with kale, raspberries, apple, ground flax seed, and almond milk
    • Lunch- Kale salad with roasted shallots/garlic, grilled snap peas, cranberries, and sliced almonds

      Snap peas

    • Dinner- Grilled snap peas on the side of grilled salmon
    • Lunch- I saved some of the grilled snap peas and added it to my kale salad

    CSA week 3

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    Third week! I’m really loving getting fresh garden items every week!  This week I received arugula, romaine lettuce, sugar snap peas, bok choy, and cherries.  Click here to read about my CSA week 1 and week 2.  

      
    Arugula

    • Lunch- I combined arugula and the romaine lettuce for a salad. I topped it with left over BBQ chicken that I cut off the bone from last week’s friends BBQ. Click here to read about the menu!  I also added red peppers and carrots. 

    Romaine Lettuce

    • Lunch- See the salad above
    • Dinner- Used the lettuce on turkey burgers
    • Dinner- Served with tacos

    Sugar snap peas

    • Dinner- Grilled snap peas as a side with blueberry chicken 

    Bok Choy

    • Dinner- Asian soup with beef, mushrooms, and bok choy

    Cherries

    • Late night snack! 

    Click here to read about all my dinners from the week of June 21st! 

    CSA week 2

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    This week I received- sage, bok choy, spinach, lettuce, asparagus, and snap peas.  Trying to come up with meal ideas last minute is petty hard! But I look ahead over the weekend to see what’s on sale at the food stores, then wait to see what comes in the CSA and plan my meals Monday night instead of Sunday.  Getting more sage this week was a challenge to come up with more recipes; I loved the chicken dish form Tuesday night, but ended up freezing a lot of it.  To see my weekly meal plan ideas with these ingredients, click here for the week of June 14th. 

      


    Sage

    Bok Choy

    Spinach

    • Breakfast- Shake with spinach, mango, blueberries, banana, ground flaxseed, and almond milk
    • Breakfast- Eggs and spinach omelette 
    • Lunch- Turkey sandwiches with spinach and tomato 
    • Lunch- Spinach salad with blueberries and sliced almonds

    Lettuce

    • Side of lettuce with pulled pork dinner and pizza dinner

    Asparagus

    Snap peas