Wednesday, September 29, 2010

Meal Plan-last week of September already!

Sorry these have been MIA! This week promises to be the craziest week I have had in a while. I have something going on every night if not two things and 4 photo shoots this weekend....FOUR! I am thankful, but what was I thinking? :) So, I have some meals planned. I am not sure when I will make them all but here they are:
 (Oh and FYI, this isn't the healthiest week I have put together.....sorry! I will be running a few extra miles and biking with a friend on Thursday so I won't worry too much!)

Day 1-Creamy Tomato Sauce Pasta with Chicken
This is a modification of the Pumpkin recipe from the last post. In all honesty, we never made it. Jeremy said it sounded "weird" and while he has improved 500% on his eating ventures from the early years of our marriage, he just didn't want that one. So I made this up instead.
1 container Marscapone Cheese
1 Can petite diced tomatoes
8 oz penne pasta
1/4 cup heavy cream
fresh grated parmesean
3 boneless skinless chicken breasts
Italian Seasoning
1 Onion, diced
2 Cloves of garlic, minced

Season both sides of the chicken with S&P and Italian Seasoning. Place in skillet on medium high heat with a drizzle of EVOO in the bottom of the pan. Turn down to medium heat and cook about 5-7 minutes on each side, until cooked through. Remove from pan. Add onions and garlic to pan.
In the meantime, get a pot of salted water boiling to cook pasta.
Okay, back to the pan. Once onions are translucent, add canned tomatoes. Then add Marscapone. I used the cream to thin the sauce back out a bit. Add in a heaping handful of Parmesean. Once pasta is cooked, drain and add to pan. Cube cooked chicken and add to pan. Serve with fresh Parm on top.

Day 2- Chili with Cornbread
I used to make my mom's chili, but have to modify it a bit to make it gluten free now. If you don't share my issues, use French's Chili-O Mix found in the seasoning isle. Its fantastic (minus the gluten part!)
1 lb ground meat (I am using Venison-very lean so no need to drain)
1 onion, diced
1 can tomato sauce
1 can diced tomatoes
1 can black beans
1 can red beans
Spice Mix: 2 tsp Cumin, 2 tsp Chili Powder, 1 tsp Cayenne Pepper, 1 tsp Black Pepper, 1 tsp Coriander, 1 TBSP Cornstarch

Brown meat in skillet. (Drain if necessary) Add all ingredients except the spice mix into the crock pot. (You can also do this on the stove but I would cook the onions with the meat first so they aren't crunchy). Add two cans of water. Sprinkle the spice mix over everything and stir in. Cook on high for 2.5 hours or low for 4 (or until you can't resist the smell!)
I serve this with cheese and sour cream on top and hot sauce. I also make Bob's Red Mill GF Cornbread with the addition of 1 TBSP of sugar.

Day 3- Fried Chicken, Mashed Potatoes, Green Beans
I think I have covered what I do with my Mashed potatoes in here somewhere before but as for the chicken....
Pound boneless skinless breasts to 1/4 thickness. (This is fun for getting aggression out!) Season both sides with s&p and paprika. Coat chicken with GF flour blend. Simply cook in a skillet with EVOO (just to cover the bottom of the pan, we aren't deep frying this stuff). Flip and make sure it cooks through. That is why I pound it thin, so I don't worry about the thick end getting cooked and the thin end getting dry.

Day 4- Roasted Vegetable Minestrone
The only thing I am changing is cooking some venison steaks in the crock pot on low all day and adding that shredded to the soup.

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