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Meal plan for week of July 24th

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Monday – Asian inspired teriyaki-glazed salmon served over rice noodles.


Tuesday – Mexican chicken and rice skillet. A one pot meal and the left overs are fabulous!



Wednesday – Chicken Fajitas. My trusty favorite Trader Joe’s came to the rescue with this meal. I used half a bag of their frozen peppers and onions, heated it in a skillet, added sliced chicken, and cooked until no longer pink



Thursday – Stuffed peppers with ground beef. Use left over stuffing to make a taco salad for lunch!


Friday – Stuffed chicken with Gorgonzola cheese, dried cranberries, and sage. A restaurant worthy dinner that you won’t believe you cooked!

Gorgonzola Cheese, Dried Cranberry, and Sage Stuffed Chicken Breasts

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This fancy chicken dinner tastes like something you would order in a restaurant. The dried cranberries burst with flavor and the cheese is slightly melted on the crispy chicken.

Whenever I go out to eat, I usually don’t order chicken. Why? Because it is something I make at home, a lot.  When I’m eating out I want to try a new dish, something I hardly ever buy or cook. Well if I came across this dish on a restaurant’s menu, I might change my philosophy on ordering chicken! It belongs there! It’s that freakin’ good. It is a little labor intensive, so save it for a weekend. But it is well worth the work!


Gorgonzola Cheese, Dried Cranberry, and Sage Stuffed Chicken Breasts
 
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Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • ½ cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • Salt and pepper to taste
  • ¼ cup dried cranberries
  • ½ cup Gorgonzola cheese
  • 2 whole boneless, skinless chicken breasts, pounded thin
  • 1 egg lightly beaten
  • 1 cup Japanese panko crumbs
  • 5 tablespoons unsalted butter
  • 2 tablespoons white wine
  • ½ cup unsalted chicken stock
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium-sized saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes.
  3. Turn heat down to medium and add the garlic, cook for 1 more minute.
  4. Add the chopped sage and salt and pepper and cook until the onions are translucent.
  5. Add the dried cranberries and cook until heated through.
  6. Remove pan from the heat and let cool 10 minutes.
  7. Mix in the Gorgonzola cheese and set aside.
  8. Place the chicken breasts on a cutting board and place ¼ cup of the stuffing down the center of each breast, then roll chicken together. Tie the ends with string if needed. Place the egg in a shallow bowl and panko crumbs in another bowl. Dip the chicken into the egg, then into the panko crumbs until completely coated.
  9. In an cast iron skillet, melt 4 tablespoons of butter over medium high heat. Place the chicken in the pan and brown all sides, about 8 minutes. Then put the skillet in the oven and bake the chicken 15-20 minutes, until the internal temperature of the chicken reaches 165 degrees.
  10. After the chicken is removed from the oven, cut off the strings and place chicken on a covered plate to keep warm.
  11. Place skillet back on stove and heat over high heat, deglaze it with wine. Boil until reduced to 1 tablespoon, 1-2 minutes, then add the chicken stock. Boil until reduced by half, 3-5 minutes, then add salt and pepper to taste. Remove from heat and add remaining 1 tablespoon butter.
  12. Cut each breast in half and drizzle sauce on top.

 

Meal plan for week of April 2nd 

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Monday – Salmon on top of a kale and quinoa salad


Tuesday – Eggplant parm


Wednesday – Pork tenderloin with roasted broccoli and mashed potatoes. Season pork tenderloin with salt and pepper and sear in cast iron skillet. Finish cooking in skillet in oven set at 350 degrees for 45 mins or until internal temperature reaches 145.

Thursday – Stuffed chicken with spinach, feta cheese, and sundried tomatoes 


Friday – Pasta with ground sausage