Weekly Meal Plan 20170225

This week, we’ll have pancakes on Shrove Tuesday, of course, and peameal bacon to add a bit of protein to the meal. For Sunday and Monday, I picked recipes that we enjoyed before, but haven’t had for a long time. It looks like we had those spicy pork chops in 2009, and not since then! We’ll see if we still like it.

We’ll have a few old favourites later in the week, and I put the Perogy Ham Casserole on Saturday. It’s been on the menu before, but always gets bumped off. We’ll see what happens to it this week!

The Weekly Plan

Here is our plan for the week starting Sunday, Feb 26, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Steak Pizzaiola With Arugula

Monday Spicy Pork Chops With Red Cabbage

Tuesday — Peameal Bacon

Wednesday Mexican Beef and Rice Skillet

Thursday Pasta Carbonara With Mushrooms

Friday — Fajitas

Saturday Perogy Ham Casserole

How It Actually Went

Here’s what we actually had this week (to be updated later).

Sunday – ??

Monday – ??

Tuesday – ??

Wednesday – ??

Thursday – ??

Friday – ??

Saturday – ??

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Ginger Beef Stir Fry

This recipe is based one found in Taste of Home (March 2017). We really enjoyed this recipe, and it smelled wonderful while cooking. You can see a picture below – it doesn’t look too pretty, but it was delicious.

The original recipe served 4 people, and I’ve reduced it to 2 servings. Also, I’ve broken out the preparation steps, so it’s easier to plan and cook the dinner.

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Weekly Meal Plan 20170218

We have a busy week ahead, but I’ve put a few new recipes on the menu anyway. The Savory Beer Pork Chops was bumped from last week, so I’m trying it again. The chicken and lentil soups claims to take only 15 minutes of prep time, so that should be okay.

On Wednesday, I’ll make the Rigatoni, if Keith is tired out by then. It looks good, and similar to regular spaghetti sauce, but with cream instead of tomatoes. On Thursday, Keith can make the chili shrimp recipe – it’s one of his favourites, and it’s been several months since we had it.

The Weekly Plan

Here is our plan for the week starting Sunday, Feb 19, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Savory Beer Pork Chops

Monday — Quesadillas

Tuesday Chicken & Red Lentil Soup (picture below)

Wednesday Rigatoni With White Bolognese

Thursday Chili Shrimp and Coconut Risotto (picture below)

Friday — Peameal Bacon

Saturday Mexican Beef and Rice Skillet

How It Actually Went

Here’s what we actually had this week. On Sunday, I made pork chops, but coated them with bottled barbeque sauce, instead of making my own sauce. They were okay, but a bit dry. The Chicken & Red Lentil Soup was a bit bland, so we threw in some lemon juice and hot sauce to spice it up. That made it much better! It’s not very pretty, but you can see a picture below.

Keith made the Chili Shrimp and Coconut Risotto on Thursday, and it was delicious, as always. It takes quite a bit of shopping and preparation, but he thinks that it’s worth the effort. We had takeout food on Wednesday and Friday, and went out for dinner on Saturday. It’s nice to let other people do the cooking occasionally!

Sunday — Pork Chops

Monday — Quesadillas

Tuesday Chicken & Red Lentil Soup (picture below)

Wednesday — Swiss Chalet

Thursday Chili Shrimp and Coconut Risotto

Friday — Pizza

Saturday — Dinner Out

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Chili Shrimp and Coconut Risotto

Chili Shrimp and Coconut Risotto

Chicken & Red Lentil Soup

Chicken & Red Lentil Soup

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Weekly Meal Plan 20170211

There are several new recipes on the menu this week, and I hope we try all of them. On Friday, there is a barbecued chicken recipe, but if we’re tired out by then, we can just buy a bottle of sauce, and coat the chicken with that. It would be easier, and might even taste better!

For the Savory Beer Pork Chops, we’ll use a can of non-alcoholic beer. We’ve had it in the fridge for a while, and nobody seems to want it! Apparently it tastes pretty good, for a non-alcoholic beer, so it won’t ruin the flavour of our dinner.

The Weekly Plan

Here is our plan for the week starting Sunday, Feb 12, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Slow Cooker Chicken Pot Pie Stew

Monday — Tortellini

Tuesday Savory Beer Pork Chops

Wednesday Sea Scallops With Brown Butter, Capers and Lemon (picture below)

Thursday Ginger Beef Stir Fry

Friday Oven Barbecued Chicken

Saturday — Beans & Wieners

How It Actually Went

Here’s what we actually had this week. We weren’t in the mood for cooking on Monday or Tuesday, so we just had light suppers on those days. Keith made the scallops on Wednesday, and they were lovely. The hard part was finding the sea scallops! You can see the scallops in the picture below.

The ginger beef on Thursday was amazing, and I’ll be adding that recipe to this blog, with our prep steps and variations. On Friday, we had the barbecue chicken, but with bottled sauce, instead of making our own. It was great too – moist and delicious.

Sunday Slow Cooker Chicken Pot Pie Stew

Monday — Beans & Wieners

Tuesday — Cheese & Crackers

Wednesday Sea Scallops With Brown Butter, Capers and Lemon (picture below)

Thursday Ginger Beef Stir Fry

Friday Oven Barbecued Chicken

Saturday — Turkey Schnitzel

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Sea Scallops With Brown Butter, Capers and Lemon

Sea Scallops With Brown Butter, Capers and Lemon

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Roasted Chicken with Szechuan Peppercorns

This recipe is from Everyday Asian by Marnie Henricksson, and adapted to serve 2 people. The original recipe used a whole chicken, with the backbone cut out, and then the chicken flattened. We use chicken thighs instead.

There is some preparation work, so plan ahead, if you’ll be making this dish.

Ingredients

  • 1 teaspoon Szechuan peppercorns
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon kosher salt
  • 3-4 chicken thighs, with skin

At Least 1.5 Hours Before Cooking

  1. Ahead of time, toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke, about 3 to 5 minutes.
  2. Cool the toasted peppercorns
  3. Combine the toasted peppercorns, with the black peppercorns in a mortar or clean coffee grinder, and grind them into a powder

An Hour Before Cooking

  1. Combine the pepper mixture with the salt in a small bowl and rub it well into the chicken on both sides.
  2. Let it sit at room temperature for an hour.

Cooking Instructions

  1. Preheat the oven to 375°F
  2. Roast the chicken on a rack, skin side up, for approximately 30 minutes, until done.
  3. Serve immediately

Everyday Asian Cookbook

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Weekly Meal Plan 20170204

We don’t have any big plans for this week, so I’ve put 3 new recipes in the schedule – Roasted Chicken and Crispy Sprouts, Slow Cooker Pork Chops with Potatoes and Upside Down Shepherd’s Pie. We’ll see how that goes, or maybe we’ll be tired out after making the first one!

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Slow Cooker Pork Chops with Potatoes

The original version of this recipe is in Meat Lover’s Slow Cooker Cookbook, and I’ve adapted it to serve 2 people, instead of 6 servings.

This has a short cooking time, so it’s perfect if you work from home, or for a weekend. Put it in the slow cooker after lunch, and it will be ready at suppertime.

I’ll make this in our Instant Pot, so it can be browned and slow cooked in the same place. Fewer pots to clean up!

Slow Cooker Pork Chops with Potatoes

Prep Time: 10 minutes   Cooking Time: 4-6 hours on Low

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 (1-inch-thick) sirloin pork chops
  • 1 large, unpeeled Idaho Yukon Gold potato
  • 1 garlic clove
  • 1 teaspoon dried oregano
  • 1/2 lemon
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 cup dry white wine
  • 1/4 cup low-sodium chicken stock

Preparation

  1. Scrub the potatoes, but don’t peel them
  2. Cut potatoes into long wedges
  3. Mince the garlic clove
  4. Season the pork chops with salt and pepper
  5. Cut the lemon into 4 thin slices

Directions

  1. In a multi-function slower cooker, or on the stovetop in a heavy frying pan, heat the oil over medium-high heat.
  2. Add the seasoned pork chops, and cook for about 3 minutes on each side, to brown them
  3. If browed in the slow cooker, transfer the pork chops to a plate, and turn off the browning function.
  4. Spread the potatoes on the bottom of the slow cooker, and put the pork chops on top of them.
  5. Add the garlic, oregano, lemon slices, salt, pepper, wine, and chicken stock
  6. Cover the slow cooker, and cook on low for 4-6 hours
  7. Remove the lemon slices
  8. Season with additional salt and pepper, if needed
  9. Serve immediately, and spoon any extra cooking liquid over the pork chops and potatoes

Meat Lover’s Slow Cooker Cookbook

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