#dinner plan

[housemousecooking]

🍂 September One Week Meal Plan

Monday – Crispy Baked Fish, Rice, Roasted Broccoli

Ingredients (2 servings):

2 white fish fillets (pollock, cod, etc.)

1 egg, beaten

½ cup breadcrumbs

½ cup dry rice (white or brown)

1–2 cups broccoli florets

1 tbsp olive oil

Garlic powder, salt, pepper

Optional: lemon wedge or tartar sauce

Instructions:

Preheat oven to 400°F. Dip fish fillets in egg, then breadcrumbs. Place on baking sheet and bake 15–18 minutes, until golden and flaky.

Cook rice according to package (½ cup rice + 1 cup water or broth).

Toss broccoli florets with olive oil, garlic powder, salt, and roast at 400°F for 20 minutes.

Serve fish with rice and broccoli.

Tuesday – Beef & Cabbage Skillet, Mashed Potatoes

Ingredients (2 servings):

½ lb ground beef

2 cups shredded cabbage

¼ onion (optional), diced

2 medium potatoes, peeled and cubed

1 tbsp butter, ¼ cup milk

Salt and pepper

Instructions:

In a skillet, brown ground beef over medium heat. Drain fat if needed. Add onion and cabbage, cook until soft (5–7 minutes). Season with salt and pepper.

Boil potatoes in salted water until tender, 10–12 minutes. Drain, mash with butter and milk, and season to taste.

Serve beef and cabbage alongside mashed potatoes.

Wednesday – BBQ Chicken Thighs, Roasted Sweet Potatoes, Steamed Green Beans

Ingredients (2 servings):

2 chicken thighs

2 tbsp BBQ sauce

2 small sweet potatoes, cubed

½ lb fresh or frozen green beans

1 tbsp olive oil

Butter, salt, pepper, cinnamon (optional)

Instructions:

Preheat oven to 400°F. Place chicken thighs on a foil-lined baking sheet, season with salt and pepper, and bake 35–40 minutes, brushing with BBQ sauce halfway through and in the last 5 minutes.

Toss cubed sweet potatoes with olive oil, salt, and optional cinnamon. Roast at 425°F for 25–30 minutes, flipping halfway.

Steam green beans until tender, then toss with butter and salt.

Thursday – Sausage & Apple Sheet Pan, Carrots, Bread

Ingredients (2 servings):

2 sausage links (pork or chicken)

1 apple, sliced

2 carrots, peeled and sliced

¼ onion (optional), sliced

1 tbsp olive oil

Salt, pepper, thyme

2 slices bread (toasted) or 2 pieces cornbread

Instructions:

Preheat oven to 400°F. Slice sausage, apple, carrots, and onion. Toss with olive oil, salt, pepper, and thyme. Spread on baking sheet and roast for 30–35 minutes, stirring halfway.

Toast bread or warm cornbread for serving.

Friday – One-Pot Creamy Pumpkin Pasta with Beef & Spinach

Ingredients (2 servings):

½ lb ground Beef

4 oz pasta (penne or rotini)

½ can (about ¾ cup) pumpkin purée

½ cup milk

1 cup spinach (fresh or frozen)

2 tbsp Parmesan cheese

1 cup water

½ tsp garlic powder, ¼ tsp nutmeg, salt, pepper

Instructions:

In a large skillet, brown ground beef until cooked.

Add pasta, pumpkin purée, milk, and water. Stir and bring to a simmer. Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender.

Stir in spinach until wilted, then add Parmesan, garlic powder, nutmeg, salt, and pepper. Serve warm.

Saturday – Grilled Cheese Sandwiches, Tomato Soup, Apple Slices

Ingredients (2 servings):

4 slices sandwich bread

2 slices cheddar cheese

2 tbsp butter

1 can tomato soup (or 1½ cups homemade)

1/2 cup pumpkin puree

1 apple, sliced

Instructions:

Butter one side of each slice of bread. Place cheese between slices, buttered sides out. Grill in skillet over medium heat until golden brown on each side.

Heat tomato soup and pumpkin puree in a saucepan according to package or recipe.

Slice apple and serve on the side.

Sunday – Herb-Roasted Chicken, Stuffing, Roasted Brussels Sprouts

Ingredients (2 servings):

2 chicken breasts

1 tbsp olive oil

½ tsp rosemary or thyme

Salt and pepper

1½ cups prepared stovetop stuffing mix

1 cup Brussels sprouts, halved

1 tbsp olive oil

Instructions:

Preheat oven to 375°F. Rub chicken with olive oil, salt, pepper, and herbs. Roast 25–30 minutes until cooked through (165°F internal).

Prepare stuffing according to package directions.

Toss Brussels sprouts with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until browned.

Serve chicken with stuffing and Brussels sprouts.

9. September One Week

🥩 Proteins 4 chicken thighs → Wednesday 1 lb ground beef → Tuesday, Friday 2 fish fillets (pollock, cod, etc.) → Monday 2 sausage links → Th

[abramsbooks]

RECIPE: Pasta e fagioli (from The Dinner Plan by Kathy Brennan and Caroline Campion)

We start thinking about this beloved Italian peasant soup as soon as the temperature starts to drop. Basically “pasta and beans”—pasta e fagioli, often pronounced “fazool” in the States—in a tomatoey broth, it has all the appeal of tomato and noodle soups with added heartiness from the legumes. We like to round it out with some spinach, although it’s not necessary, and follow the tradition of topping the soup with Parmesan cheese (be generous!). We also like to add olive oil, preferably the good stuff. As the renowned Italian chef Lidia Bastianich of Felidia in New York advises, drizzle olive oil on a dish before it’s served to give it a “smile.”

Serves 4 to 6

1 tablespoon olive oil

1 yellow onion, finely chopped

2 garlic cloves, minced

One 28-ounce (794-g) can crushed tomatoes

Leaves from 4 sprigs fresh thyme or 1 teaspoon dried thyme

Large pinch of crushed red pepper flakes

Salt and pepper

1 cup (180 g) ditalini or other small pasta

One 15.5-ounce (439-g) can cannellini beans, drained

2 large handfuls of baby spinach (optional)

Good olive oil

Freshly grated Parmesan or Pecorino cheese

In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are softened, about 6 minutes. Stir in the tomatoes (reserving the can), thyme, and pepper flakes, season with salt and pepper, and simmer, stirring occasionally, until slightly thickened, about 5 minutes.

Fill the tomato can with about 3 cups (720 ml) water, then stir the water into the tomato mixture and season with salt. Bring to a boil over high heat, then stir in the pasta. Reduce the heat and briskly simmer, stirring often, until the pasta is just al dente, about 9 minutes. Stir in the beans and spinach (if using) and simmer until heated through, about 2 minutes. Check the seasonings. Serve with the olive oil and cheese.

Make Ahead: Prepare to and keep, covered, in the refrigerator for up to 5 days. If you’re making the soup more than 1 day ahead of time, cook the pasta separately and add it to the soup before serving because it absorbs liquid and expands over time.

Staggered: Serve hot or warm. We actually think it tastes better when it’s cooled a bit. Reheat over medium heat, stirring often and adding a splash of water if it has thickened up (unless you prefer it more stew-like).

From the authors of the IACP award-winning cookbook KEEPERS, an entirely new and personalized approach to tackling the dinner dilemma.

Between juggling work, family activities, mismatched schedules, and often bare refrigerators, there are all sorts of situations that make weeknight cooking a universally challenging—and frustrating—experience. The Dinner Plan offers five meal strategies—Make-Ahead, Staggered, One-Dish, Extra-Fast, and Pantry—that will help get dinner on the table no matter what the workweek throws at you. The 135 recipes—from main dishes to sides to salads and “lifesaver” condiments—provide lots of practical options whether time is super-tight, you haven’t had a chance to run to the store, or everyone is coming home at a different time.

And most importantly, all of the recipes are “keepers”—brag-worthy, reliable, crowd-pleasing preparations that you’ll confidently turn to again and again. Shrimp Scampi, Sheet-Pan Chicken Fajitas, Foolproof Carbonara, and Mexican Skillet Lasagna are just a few examples of doable recipes that will earn their place in any busy cook’s repertoire. Rounded out with plenty of tips and a bonus section on healthful snacks called The Forgotten Meal, The Dinner Plan is every home cook’s indispensable weeknight dinner guide.

For more information, click here.

[mystoryfortheaudienceoftheworld]

I’m going back to what I know works and created a dinner plan for the next two weeks until the next pay day.

This will help @hrstories1234 and I pre-track for the evening and not Be tempted to go out to eat.

The exception is the “On Your Own Day” because that’s more of a spontaneous time. Never know if you have leftovers, or just wanna have a sandwhich ya know.

Tuesday and Wednesday this week are going to be out Blue Apron meals, so they sound fancier than the other menu items. Lol

[mystoryfortheaudienceoftheworld]

Whats For Dinner:

So, I am trying to use the food I have at home because I have like $20 in my checking account.

I found this yummy delight:

 Amish One-Pan Ground Beef and Cabbage Skillet

Ingredients

1 pound grass-fed ground beef

1 onion, chopped

1/2 - 1 head cabbage, chopped

1 tablespoon butter

1 clove garlic, minced

1 (14.5-oz) can diced tomatoes

1 (8 oz) can tomato sauce (I've even used pasta sauce)

salt and pepper, to taste

Instructions

In a large pan, brown ground beef until no longer pink. Add onion and continue cooking until translucent. Drain extra fat if needed (or leave it and don't use the butter). Add garlic and continue cooking for 1 minute.

Add butter, cabbage, tomatoes, tomato sauce, salt and pepper to the pan and stir to combine. Cover and simmer about 20 - 30 minutes until the cabbage is soft.

It looks so yummy, and I have just about all these items. I plan to use ground turkey instead, and I will for sure be using the pasta sauce because I have 1/2 a jar left. Aside from the meat, pasta sauce, and butter this is super low in points. :)

[abramsbooks]

RECIPE: Beef Stew in a Hurry (from The Dinner Plan by Kathy Brennan and Caroline Campion)

Purists might scoff at a beef stew that isn’t cooked low and slow, but when we’re craving the dish on a cold, busy night, this version suits us just fine. Cutting the vegetables into smaller-than-usual pieces and using top sirloin—a leaner cut than traditional stew meat, which requires long simmering to become tender—saves on the cooking time. You can omit the wine, if you like (use an extra cup of broth in its place), but give the Worcestershire sauce and anchovy paste a try; as odd as they may seem, they add lots of flavor. Serve the stew with buttered egg noodles, steamed rice, or crusty bread.

Serves 4-6

1 tablespoon vegetable oil, plus 1 tablespoon, plus extra, if needed 

1½ pounds (680 g) top sirloin, cut into 1-inch (2.5-cm) cubes and patted dry

Salt and pepper

4 carrots, cut on the diagonal into ½-inch (12-mm) pieces

1 pound (455 g) potatoes (we prefer a waxy type, such as Yukon gold), cut into ½-inch (12-mm) cubes

3 celery stalks, cut on the diagonal into ½-inch (12-mm) pieces

1 yellow onion, chopped

2 garlic cloves, minced

1 scant teaspoon dried thyme

3 tablespoons all-purpose flour

1 heaping tablespoon tomato paste

1 cup (240 ml) dry red wine

3 cups (720 ml) low-sodium chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon anchovy paste

1 cup (135 g) frozen peas (optional)

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the oil over medium-high heat until it shimmers. Season the beef with salt and pepper, add half to the pot, and cook until browned on two sides and still rare, about 4 minutes total. Transfer the meat to a plate and set aside. Repeat with the remaining beef, adding more oil, if needed.

Add the remaining 1 tablespoon oil to the pot and reduce the heat to medium. Add the carrots, potatoes, celery, onions, garlic, and thyme and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the flour and tomato paste and stir for about 1 minute. Stir in the wine, scraping the bottom of the pot to incorporate all the caramelized bits and flour, and simmer until most of the wine has evaporated. Stir in the broth, Worcestershire sauce, and anchovy paste.

Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the vegetables are just tender and the sauce has thickened, about 10 minutes.

Stir in the peas (if using) and the reserved beef and any accumulated juices and simmer until just heated through, about 2 minutes. The meat should still be quite pink inside; if you prefer it cooked more, simmer a little longer, but it will start to get tough if you go past medium. Check the seasonings, adding salt and pepper, if needed.

Make-Ahead: To keep the meat from overcooking, store it separately from the stew and add it just before serving. Keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Staggered: Serve hot. Keep, covered, on the back of the stove with the meat separate, if possible, for up to 2 hours. Reheat gently, covered, stirring occasionally. If it looks too thick, add a little water. If the meat is separate, add it when the stew is almost hot.

From the authors of the IACP award-winning cookbook KEEPERS, an entirely new and personalized approach to tackling the dinner dilemma:

Between juggling work, family activities, mismatched schedules, and often bare refrigerators, there are all sorts of situations that make weeknight cooking a universally challenging—and frustrating—experience. The Dinner Plan offers five meal strategies—Make-Ahead, Staggered, One-Dish, Extra-Fast, and Pantry—that will help get dinner on the table no matter what the workweek throws at you. The 135 recipes—from main dishes to sides to salads and “lifesaver” condiments—provide lots of practical options whether time is super-tight, you haven’t had a chance to run to the store, or everyone is coming home at a different time.

And most importantly, all of the recipes are “keepers”—brag-worthy, reliable, crowd-pleasing preparations that you’ll confidently turn to again and again. Shrimp Scampi, Sheet-Pan Chicken Fajitas, Foolproof Carbonara, and Mexican Skillet Lasagna are just a few examples of doable recipes that will earn their place in any busy cook’s repertoire. Rounded out with plenty of tips and a bonus section on healthful snacks called The Forgotten Meal, The Dinner Plan is every home cook’s indispensable weeknight dinner guide.

For more information, click here.

[runningtowardhealthyhabits]

dinners this week:

pasta/tomato/feta bake - just a quick dinner, will probably add a vegetable as a side

green bean/tofu/rice/stir fry sauce - quick dinner because I start the new job this week

burgers/fri/veg - we have to start using the purple potatoes because we will have to start picking the sweet potatoes soon enough 😅

Alison Roman chickpea stew over quinoa

I really hope the aforementioned new job goes well. 🤞

[noteworthyginger]

Combined the Sophie Salad leftovers with the cheesy mariana's crusted chicken. Both leftovers held up fantastic. Highly rec this combo in future

[ashoke-kumar-santra]

Weight Loss Meals: A Comprehensive Meal Plan for Effective Weight Loss

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