First let me express my honor and gratitude to all of our amazing military past and present for their hard work and sacrifice.
Now, I will share with you my not so amazing but totally useful weekly meal plan. By the way, we have 17 days until we feast.
Monday – BFL Turkey Spaghetti with steamed broccoli
Tuesday – Lighter Chicken & Dumplings (Cooks Illustrated)
Wednesday – date night for me and my husband (woo hoo!) so the kids get pizza. Our Safeway makes really good take & bake!
Thursday – Steakhouse Pizza (the Pioneer Woman)
Friday – BFL Turkey Taco salad
Saturday – leftovers
- Weekly Meal Tips (youngmamacass.wordpress.com)
- Taste: Meal Plan for Week of 11.11.13 (keepnupwithj.wordpress.com)
- Katie’s Weekly Menu 11/3 (cultivatingtrio.com)
- Weekly Meal Planning (kokolikes.com)
OK, I’m back from a couple crazy travel weeks! Fall has arrived here in Colorado so my meals certainly will reflect that. I love soups and stews and when the weather turns cold, they are perfect!
Monday – Beef & Broccoli with brown rice from Cooks Illustrated
Tuesday – Frito Chili Pie (with ground turkey) from The Pioneer Woman (cheese and more fritos for the kiddos, less for mom & dad to be healthier)
Wednesday – Turkey goulash from Eating for Life
Thursday – Chicken Tortilla soup from The Pioneer Woman
Friday – Leftovers
Saturday – Pulled Pork Tacos, yes The Pioneer Woman
Thrilled for an easy cooking week because of my birthday! I love food. I love good food. It’s why I workout.
Sunday: Free day. So yummy Spicy Pulled Pork tacos from the Pioneer Woman
Tuesday BIRTHDAY DINNER at The Palm!!
Wednesday: Stuffed Chicken Breasts with steamed broccoli (Cooking Light, America’s Test Kitchen)
Thursday: Salmon roulades with cucumber relish and brown rice (Martha Stewart I think)
Friday: Flank steak with mashed potatoes and herbed tomato couscous (eating for life)
Saturday: leftovers or something with ground turkey 🙂
Monday: chicken soup & dumplings
Tuesday: Eating for Life Turkey Goulash (photo recipe)
Wednesday: Beef & Broccoli
Thursday: Eating for Life Balsamic Salmon Salad (photo recipe)
Friday: Turkey burgers, baked fries and roasted asparagus
My new favorite find for a quick lunch is “Flat Out” flatbread wraps. They are only 100 calories, they have 9 gm of protein each and most importantly, they stay together and don’t crack like some tortillas. Check ’em out!
- 1 tablespoon olive oil
- ½ cup chopped yellow sweet onion
- 3 garlic cloves, minced
- 1 ¼ pounds ground turkey (lean or extra lean)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (or to taste)
- 1 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- 2 tablespoon chopped fresh flat-leaf parsley
- ½ cup chopped fresh basil leaves
- ¼ cup red wine (or 2 tablespoons balsamic vinegar)
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1/3 cup finely grated Parmigiano Reggiano cheese (yes the good stuff so you don’t have to use as much)
- 8-10 oz. enriched spaghetti (I use Barrilla Plus) or pasta of your choice
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the ground turkey, oregano and red pepper flakes and cook over medium-low heat, breaking it up with a wooden spoon, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, the parsley, the basil and the wine. Season with salt and pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
While the sauce is simmering, cook pasta to your preference. Drain and serve topped with sauce and sprinkle with cheese.