Well this week it is back to the regular schedule of dinner making. I enjoyed my "days off" from cooking but also look forward to preparing some really good for us meals. It seems this week I really had a block on what to put on the menu this week. But I did it, a full weeks of healthy meals, okay all but one as you shall see below.
Day 1
Grits and Grilleades (see recipe below)
Day 2
Salmon Ragu with Chickpeas (see Ellie Kreiger recipe below)
Day 3
Breakfast (cheat meal)
Scrambled eggs
Bacon
Fried Potatoes
Day 4
Pork Picatta w/Spinach
Garlic Mashed Potatoes
Day 5
Lemon, Rosemary, and Balsamic Chicken Thighs
Spinach and Green Apple Salad
Parmasan Rice
Day 6
Chicken Enchiladas
Spanish Rice and Refried Beans
Day 7
Honey/Ginger Talapia
Fried Rice
Broccoli
(this meal is a carry over from last week)
Salmon with Chickpea Ragu
(From Ellie Krieger’s So Easy)
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, peeled and diced
1 large zucchini, diced
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups low-sodium vegetable broth
1 (15.5 oz.) can chickpeas, drained and rinsed
1 cup basil leaves, sliced into ribbons, plus more for garnish
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 (6 oz.) skinless salmon fillets
Directions
Heat oil in a large skillet over medium-high heat, add the onion, and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.
Remove the skillet from the heat, and add 1 cup of the basil and ¼ teaspoon each of salt and pepper (and crushed red pepper flakes, if using), and stir to incorporate. Cover to keep warm while you cook the salmon.
Preheat the broiler. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once.
To serve, spoon 1 ½ cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with the ribbons of basil.
Grits and Grillades (I believe I pulled this from a Woman's Day issue this past year)
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds top round steak, cut into 3 inch pieces
3 tablespoons olive oil
1 medium onion
1 red bell pepper
1 cup chopped celery
3 cloves garlic minced
1 teaspoon dried thyme
1/4 teaspoon dried basil
2 bay leaves
2 cups beef broth
1/2 cup red wine (I actually use more broth and add a tablespoon of red wine vinegar as we don't buy wine)
Cheese Grits (recipe follows)
Garnish: chopped green onion
In a shallow dish, combine flour, salt and pepper. Add steak, tossing gently to coat.
In a medium Dutch oven, heat oil over medium high heat. Add steak, and cook for 5 to 6 minutes, or until browned. Remove from pan, and set aside. Add onion, bell pepper, celery, garlic, thyme, basil, and bay leaves. Cook for 5 to 6 minutes, stirring frequently, or until vegetables are tender. Return beef to pan; stir in beef broth and wine. Bring to boil; cover, reduce heat, and simmer for 1 hour, or until beef is tender. Uncover and simmer for 30 minutes longer. Remove, and discard bay leaves. Serve over Cheese Grits. Garnish with green onion, if desired.
Cheese Grits
2 cups low-sodium chicken broth
1 clove garlic, minced
1/2 cup old-fashioned grits
3/4 cup of shredded sharp cheddar
2 tablespoons butter
1/8 teaspoon red pepper
In a medium saucepan, combine broth and garlic. Bring to a boil over medium-high heat. Slowly stir in grits; reduce heat to low and cook until grits are tender, stirring constantly, about 15 minutes. Remove from heat, and stir in cheese, butter, and pepper.
