Week of April 23rd 

MondayChicken Strongoff. One pot dish, don’t you just love those! 


Tuesday – Steak with steak fries and asparagus salad. The steak and fries are from Omaha Steaks. My in-laws give us a box every year for Christmas.  We seasoned the steak with McCormick steak seasoning and grilled for 4 minutes per side. The fries cooked for 20 minute in the oven. 


Asparagus salad

Ingredients 

  • 1/2 bunch of fresh asparagus
  • 1 cup frozen corn kernels
  • 2 tablespoon olive oil
  • 1/4 cup diced onion
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste

Steps

  1. Snap off ends of asparagus and slice spears on the diagonal into 2 inch pieces. Place in a large pot of salted boiling water and cook until crip 1-2 minutes. With last 30 seconds, throw in frozen corn. Drain and place in a large mixing bowl
  2. Heat olive oil in a 12 inch skillet, add onions and cook until caramelized. Stir in balsamic vinegar until it reduces. Add to the asparagus mixture and mix together. Add salt and pepper to taste

WednesdayGnocchi with zucchini ribbons and cherry tomatoes! This recipe tastes fresh and clean! 


ThursdayCobb salad. Make the hard boiled eggs in advance and cook the bacon in the mircowave (combined with everything else you won’t notice!) to make meal prep even easier! 


Friday – Proscuitto and brussel sprout flatbread 


Baby food

Black bean patties

Prosciutto and Brussel sprout pizza

Clean out your fridge pizza. Ok sorta – the ingredients aren’t that random, but it did help me use up the rest of the ricotta cheese, something I don’t use often.

Prosciutto and Brussel Sprout flatbread


Ingredients 

  • Flat bread pizza dough
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt 
  • 1/2 onion, sliced thinly
  • 8 oz brusssel sprouts, sliced thinly
  • 2-3 strips of prosciutto, roughly chopped 
  • 1/2 cup ricotta cheese
  • 1/2 cup cream cheese
  • 1/2 cup shredded Mozzarella cheese
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon fresh bail
  • 1/4 cup fresh Parmesan cheese

Steps

  1. Preheat oven to 425 degrees. Place pizza stone or cookie sheet in oven and heat for 20 minutes. 
  2. Add the ricotta cheese, cream cheese, mozzrella cheese, lemon juice, and basil, stir. Set aside.
  3. Heat olive oil over large skillet, add brussel sprouts, onion, and salt. Stir occasionally and cook until ingredients start turning brown.
  4. Spread ricotta mixture over flatbread. Top with brussel sprouts, onions and sliced prosciutto. Sprinkle parmesan cheese on top. Bake for 5 minutes.

Week of April 16th!

Monday Fried rice and ham.  This is an easy recipe to use up left over Easter ham


TuesdaySplit chicken breasts with rice and green beans


Wednesday – Risotto with peas and ham. Another great way to use up left over Easter ham.


Risotto with peas and ham

Ingredients

  • 1 tablespoon olive oil 
  • 1 small onion
  • 1 cup cooked ham, cubed
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1/2 cup frozen peas 
  • 2/3 cup parmesan cheese

Steps

  1. Heat olive oil over medium heat in large skillet, saute onion until translucent
  2. Add rice and white wine. Let rice absorb the liquid, then add the chicken stock, 1 cup at a time, letting the rice absorb the liquid before adding more
  3. Add the peas and ham, cooking until heated
  4. Remove from heat and add the cheese
 

ThursdaySuperfood salad! This kale, black bean, sweet potato, avocado, and quinoa salad will make you feel good and kick some a$$!



Friday – Grilled salmon and asparagus with rice. Grill season, it’s back! Grilling salmon is my favorite way to eat it. The depth of flavor is much greater than baking it! What makes this meal so great is you can grill the salmon and asparagus at the same time! Both are seasoned with olive oil, salt and pepper. Grill the asparagus for 8 minutes, rotating occasionally and grill the salmon skin side down for 8 minutes, then flip it over for the final 1-2 minutes. 

      Week of April 9th 

      MondayStir fry with quinoa, broccoli, and salmon.  I used a cup of frozen broccoli instead of snap peas, cooking it on the stove top over medium high heat until soft. 



      TuesdayPork chops with mashed potatoes and broccoli.


      Wednesday – Chicken fajitas. I cooked one pound of chicken breasts and used half for this recipe and the other half in Thursday night’s meal.  Slice chicken into thin strips, season with fajita seasoning, and cook on stove over medium heat for 5-6 minutes or until no long pink inside.  Remove from pan.  Add sliced bell pepper and onion and cook until soft.  I used a frozen mix from Trader Joe’s, but you can also use fresh. Heat wraps according to packaged directions. Add chicken, peppers, onions, sour cream, shredded cheese, and top with salsa! 

      ThursdayStir fry with chicken, sliced bell peppers, and broccoli served over noodles.  YUM! I knew I wanted left overs of this, so I increased the quantities slightly. I used 2/3 cup soy sauce, 6 oz of pineapple juice, and cooked 3/4 box of linguine. This also makes a great meal for your little one! Mine scarfed it down.

      FridayPesto chicken with blistered tomatoes. This recipe reminds me of SUMMER! Who else can’t wait for it to be here?! 

      Baby food
      This week I made a couple of spinach pops! I froze the shake I made for myself into two ice pop container.  This makes a great teething food!

      Ingredients

      -handful of fresh spinach

      -1/2 banana

      -1/4 sliced apple

      -1 teaspoon ground flax seed 

      -water

      Add all food ingredients to a nutribullet and cover all ingredients with water. Blend until smooth. Pour into ice pop tray and freeze!  To remove, run under warm water until pop wiggles free!