My monthly meal plan is a little out of sorts right now. We went on vacation and when we got back I was stuck in bed with a nasty upper respiratory infection with fever and everything. Somehow I was the only one who caught this lovely infection (Thank GOD!) and it kind of left the household to fend for themselves on a lot. With my husband working that meant pizza night and simple throw together dinners (like sandwiches and spaghetti).
So for now I have a 2 week meal plan until I can get back on my proper monthly schedule. I am pretty sure this monthly budget of will be cutting it close since we spent $160 for the past two weeks buying on the "fly" with no list or real plan. See what happens when you are sick?!?
Anyway, enough of my whining lets check out the meal plan!
Next we will look at the list of items needed followed by my list since most will be pantry essentials.
Looks like a lot at first, but I can bet you have most of these items in your pantry. Below is my list of the items I will need to buy for 2 weeks of meals.
That looks a lot better and you may even be able to cut yours down further. I just am low on a few pantry essentials so I will be picking them up to make sure I have enough for the meal plan.
Now that we know what we need it is time to get to the recipes. I am excited for these recipes. There are lots of old favorites and a few newbies to try too.
Chicken Teriyaki Rice Bowls source
Favorite Family Recipes
1. *Rumbi Rice*
2 1/2 cups water
14 oz can coconut milk
2 cups long grain rice
1/2 TBS sugar
15 oz Kidney Beans, drained and rinsed
- Combine all ingredients in a rice cooker, stir to combine, close lid, and cook.
- Fluff Rice before serving
- If using the stove top: Combine water, milk, and sugar in a saucepan
- Stir in rice and beans then bring to a boil over medium heat
- Cover, reduce heat, and simmer until rice is tender; about 18-20 minutes
2. *Hawaiian Teriyaki Sauce*
3/4 cup teriyaki sauce
1 tsp reduced sodium soy sauce
2 tsp chili garlic paste
1/4 tsp ground ginger
1/4 tsp salt
2 tsp brown sugar
1/2 TBS cornstarch
2 TBS cold water
- Combine teriyaki sauce, soy sauce, chili garlic paste, ginger, salt, and brown sugar in a small saucepan
- Bring to a boil and then reduce to a simmer
- In a small bowl combine water and cornstarch until fully incorporated
- Slowly add the cornstarch to the sauce while whisking
- Simmer for a minute and then remove from heat
3. *Vegetables and Chicken*
2 cups cooked cubed chicken
1 TBS vegetable oil
4 carrots, peeled and grated
3 celery ribs, sliced
1 zucchini, chopped into small cubes
1 1/2 cups broccoli florets
- Heat oil in a large skillet over medium-high heat
- Saute vegetables until crisp tender, about 2-3 minutes
- Serve over Rumbi Rice and top with teriyaki sauce
Cucumber Tomato Feta Pasta Salad
16 oz cooked pasta (bowties, penne, elbows, whatever you have)
1 cucumber, seeded and diced
1 large tomato, diced
1/2 red onion, diced
1/2 cup sliced kalamata olives
1/2 cup crumbled feta cheese
1 tsp Italian Seasoning
1/4 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/4 cup balsamic vinaigrette
- Combine the vegetables, feta, and cooked pasta in a large bowl and toss to mix
- In a small bowl whisk together balsamic vinaigrette and seasonings until thoroughly combined
- Add dressing to the pasta and vegetable mixture and toss to incorporate
- Cover and refrigerate for at least 2 hours to blend flavors
10-12 cabbage leaves (depends on the size of the leaves and how much filling you use)
1/2 cup uncooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup onion, minced
1/4 tsp garlic powder
1 tsp salt
3/4 tsp pepper
1 lb ground beef
15 oz tomato sauce
14 oz diced tomatoes
3 TBS brown sugar
2 TBS lemon juice
2 TBS worcestershire sauce
- Boil whole head of cabbage for 2 minutes, drain, and set aside
- In a large bowl combine the rice, egg, milk, onion, garlic powder, salt, pepper, and ground beef
- Place about 1/4 cup of the meat mixture in each cabbage leaf, roll up, and place in the bottom of the slow cooker
- Continue until all the meat mixture is used up
- Combine tomato sauce, diced tomatoes, brown sugar, lemon juice, and wrocestershire sauce in a small bowl
- Pour over cabbage rolls, cover, and cook on low for 8 hours
4-6 bone-in chicken thighs
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1 TBS butter
1 TBS olive oil
2 TBS minced garlic
3/4 cup white wine
3/4 cup chicken stock
zest of 1 lemon
4 thyme sprigs
2 TBS capers
2 bay leaves
- Combine flour, salt, and pepper in a large ziploc bag
- Add chicken and shake to coat
- In a large oven proof skillet melt butter in the oil over medium-high heat
- Add chicken skin side down and cook until browned, about 5-7 minutes, flip, and repeat for the other side
- Remove chicken and set aside
- Add the garlic and cook for about 1 minutes
- Add the wine and reduce for about 5 minutes
- Add the stock, lemon zest, thyme, capers, and bay leaves and bring to a boil
- Return chicken to the pan skin side up
- Cover and roast in a 350 degree oven for 30-35 minutes or until meat is cooked through and tender
- Remove chicken and return skillet to the stove top and boil until reduced, about 5 minutes
- Discard the time and bay leaf
- Serve chicken with pan sauce over top
Hawaiian Pork Chops
4 thick cut pork chops, season with salt, pepper, and garlic powder
1 TBS butter
1/2 cup ketchup
2/3 cup water
1/4 cup brown sugar
1/4 cup apple cider vinegar
8 oz crushed pineapple
- Melt butter over medium-high heat in large skillet
- Brown pork chops about 5 minutes on each side
- In a saucepan mix ketchup, water, brown sugar, and cider vinegar and boil
- Cook until slightly thickened, about 5-7 minutes
- Pour sauce over chops and top with undrained crushed pineapple
- Cover and bake in a 275 degree oven for 2 1/2 - 3 hours
1 lb ground beef
1/2 head cabbage, shredded
Baby Bok Choy, chopped
4 carrots, peeled and shredded
1 small onion, chopped
1 TBS minced garlic
1/2 tsp ground ginger
1/2 tsp garlic powder
3 TBS sesame oil
5 TBS reduced sodium soy sauce
2 TBS white wine vinegar
1/2 tsp ground black pepper
- Brown ground beef with onion and garlic in a very large skillet and drain
- Add remaining ingredients and toss until thoroughly coated
- Cover and cook over medium heat until cabbage has wilted and toss occasionally
Balsamic Glazed Chicken
4 boneless skinless chicken breasts
2 TBS olive oil
3/4 cup balsamic vinegar
1/2 cup ketchup
1/3 cup brown sugar
1 TBS worcestershire sauce
1 TBS dijon mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
- Combine everything except for chicken in a medium saucepan and simmer until reduced to about 1/3 of the mixture, about 15-20 minutes
- Season the chicken with salt, pepper, and garlic salt to desired taste
- Heat olive oil over medium high heat
- Add chicken and brown for about 3-5 minutes per side
- Place chicken in a baking dish and top with balsamic mixture
- Bake in a 350 degree oven for 10-15 minutes or until chicken is cooked through
16 oz bowtie pasta, cooked and drained
1 green pepper, seeded and diced
1/2 red onion, diced
1 cucumber, seeded and diced
1 cup kalamata olives, chopped
2 tomato, seeded and diced
1 1/2 cups feta cheese
1 cup olive oil
1/3 cup balsamic vinegar
juice and zest of 1/2 lemon
1 TBS minced garlic
1 tsp parsley
1 tsp oregano
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
- In a food processor combine garlic, parsley, oregano, sugar, salt, and pepper
- Pulse until a paste forms
- While the processor is running add vinegar ad drizzle in olive oil
- Pour half of the vinaigrette over the cooked pasta and refrigerate while prepping your veggies
- Add the green pepper, onion, cucumber, kalamata olives, tomatoes, cheese, and vinaigrette to the pasta
- Toss well to coat, cover, and refrigerate for at least 4 hours
Crock Pot Sausage and Cabbage
1 head of cabbage, cored and cut into wedges
1 lb smoked sausage, cut into 1/2 in slices
1 stick of butter, cut into 8 pieces
1 onion, sliced
3/4 tsp salt
1/2 tsp pepper
1/4 cup chicken broth
- Combine cabbage, sausage, onion, salt, and pepper and stir to combine
- Top with pieces of butter and pour chicken broth over top
- Cook on low 6-8 hours
4-6 bone-in chicken thighs
6 red potatoes, cut into 1/2 in pieces
1/4 cup olive oil
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp basil
3/4 tsp salt
1/2 tsp pepper
- Place chicken in a 9x13 baking dish and top with potatoes
- Drizzle with olive oil and stir until potatoes are coated
- Sprinkle remaining seasonings over top and toss to coat evenly
- Roast 35-45 minutes or until chicken is cooked through and potatoes are tender (if potatoes are browning to quickly tent with aluminum foil)
Beef Stew
3 TBS olive oil
3 lbs beef stew meat
salt and pepper
1 TBS minced garlic
3 oz tomato paste
2 cups beef stock
12 oz beer
2 tsp dried thyme
2 bay leaves
3 carrots, cut into 1/4 in chunks
1 large onion, cut into large chunks
1 rutabaga, cut into 1/2 in chunks
1 large parsnip, cut into 1/2 in chunks
- Season beef with salt and pepper
- Heat 2 TBS olive oil in a dutch oven over medium high heat
- Brown meat in batches in a single layer
- When all beef is browned return to pot and add garlic then saute for 2 minutes
- Add tomato paste and cook for 1 minute stirring
- Add stock, beer, thyme, bay leaves, 1 tsp salt, and 1 tsp pepper
- Bring to a boil, reduce heat to a simmer, and cover
- Transfer pot to a 325 degree oven and bake until beef is tender about 90 minutes
- Meanwhile in a large skillet heat remaining olive oil over medium high heat
- Add vegetables and saute until vegetables become bright and take on a golden hue, about 3-5 minutes
- Add vegetables to the beef mixture and stir to combine
- Return to the oven, uncovered, and bake for about 1 hour or until sauce is slightly reduced and veggies are tender
Honey Glazed Chicken
4 bone in chicken thighs
1/2 tsp salt
1/2 tsp pepper
1 pinch red pepper flakes
1/2 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/4 cup honey
1 TBS apple cider vinegar
- In a small bowl mix together salt, pepper, red pepper flakes, chili powder, paprika, and garlic powder
- Season all sides of each piece of chicken
- Place chicken on a broiler pan and broil on lo for 5-7 minutes per side
- While chicken is cooking mix together honey and vinegar in a small bowl
- Baste the chicken really well and place back under the broiler for a few minutes until the honey begins to thicken and glaze (watch it closely! It will start to burn quickly)
- Remove from oven, let rest for a few minutes, and enjoy!
Some really simple and delicious recipes for the next couple of weeks. I can't wait to enjoy these recipes :)
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