Weekly Menu Solutions

We all have to eat. The dreaded question is always the same. What to eat for dinner? This thought often strikes fear into the hearts of parents, college students, singles, and young married folks alike. You want something tasty, healthy, and easy to prepare. In this post, I hope to shed a bit of light on this dilemma. World Peace…no. Satisfied tummies… yes.

An idea that I share during speaking engagements is “Cook once eat twice”. In your recipe files you should have a few recipes that are your “Go To” aka “Sanity Saver” recipes. For me… I have an easy chili recipe that I can quickly whip it up in the crock pot because I cook the ground turkey before hand and keep it in the freezer. It doesn’t take much more effort to brown 2 pounds of meat when you are doing it. Chili also freezes well. Here are some ideas to do with Chili. I would not recommend using them all in the same week. Your family may revolt and boycott chili all together, so think about which ones you want to freeze and use later. Fried Rice, Udon and Yakisoba noodles are another Go To for me. I always have frozen veggies. I love the assorted veggie mix. Between canned or frozen. Frozen is the healthier option. The product is picked in season and flash frozen. Calzones are another Go To for me since I always have a loaf of frozen dough, motzarella cheese and sandwich meat. I also serve fruit with dinner or leave it out on the counter for the starving troops to eat while I’m finishing up getting dinner done. My kids are very into the Pomegranates and Apples right now. And on those nights when you are running around too much to throw anything together, have a frozen main dish item that you can use as emergency back up. I keep one or two on hand and suppliment with fresh fruits and veggies, and milk. Still cheaper and healthier than most restaurants.

I have listed some ideas for you to try. I have #1 as what you eat first. Then take your pick of the items below as how you can tweak the leftovers of the #1 meal to serve a new dinner the next day. The ( ) show what post the recipe is listed under. As always, you can leave me a question in the comment section of this post. The first few times you try it may seem hard but keep at it and pretty soon you will get good at finessing your own cook once eat twice menus.

Chili with Red Beans

  1. Chili with the fixings. Try using nonfat plain Greek yogurt instead of sour cream. Add some steamed broccoli or a salad, Baked Tostitos Scoops, and corn bread.
  2. Chili Baked Potato Bar with the fixings. nonfat plain Greek yogurt instead of sour cream, Oven Roasted Cherry Tomato Soup (liquid diet), Veggie Platter
  3. Chili and Cheddar Cheese whole wheat Quesadillas. Add some homemade guacamole (Whole Foods Demo), salsa, steamed corn on the cob, hydroponically grown compari tomatoes, and nonfat plain Greek yogurt instead of sour cream.
  4. Chili Shepherd’s Pie with Creamy Garlic Parsley Mash Potatoes. Add Steamed Green Beans or a tossed salad.

Rotisserie Chicken

  1. Baked Chicken dinner with carrot and corn casserole, and cheesy herb muffins. I like the No Salt Chicken at Whole Foods. Save the carcass/bones to make Chicken Stock. (Freezer Queen)
  2. BBQ Chicken Pizza on Whole Wheat Crust, Easy Mexican Rice Soup (same name)
  3. Chicken tortilla bake Add some homemade guacamole (Whole Foods Demo), salsa, steamed corn on the cob, hydroponically grown compari tomatoes, and nonfat plain Greek yogurt instead of sour cream.
  4. Chicken Fried Rice (what to do with cold hard rice), Miso soup with spinach and tofu (cooking with an eleven yr old)
  5. Teriyaki Chicken Udon Noodles (Glendale Whole Foods Lunch box make overs)
  6. Roasted Chicken chunk, cheese cube, bell pepper strip, cherry tomato, cucumber cube, all stuck on a skewer like a kabob.

Pork Chops

  1. Pork Loin chops with Italian Bread crumbs, fresh cranberry sauce (seasonal recipes) rice/pasta, heirloom tomato slices with Balsamic Vinegarete
  2. Penne Pasta with Kicked up Marinara sauce (Cooking for College Aug 2010) and Pork loin pieces topped with Motzarella Cheese, Oven roasted veggies (Free class at Montrose Library)
  3. Tonkatsu is a pork piece pounded thin, dredged in flour, egg, then panko Japanese bread crumbs, then pan fried, it is served with a sweet sauce found in the asian food aisle. Miso soup (cooking with an 11 yr old), brown rice
  4. Take the brown rice from above dinner and make it into fried rice, (what to do with cold hard rice)

Turkey

  1. I love the flavors of thanksgiving dinner. Get a Roasted turkey breast from your grocery store’s hot case. Turkey slices with garlic parsley mash potatoes, cranberry sauce (seasonal recipes) oven roasted sweet potatoes and oven roasted carrots. Oven roasted asparagus.
  2. Turkey pot pie. fresh salad, steamed broccoli
  3. Pumpkin crepes with turkey and fontina cheese with a garnish of cranberry syrup. Minestrone soup aka Stone Soup (seasonal recipes)
  4. Turkey Barley Soup (Liquid Diet), Roasted garlic crostini (Liquid diet), fresh fruit.
  5. Mock Ropa Viejas, Spanish dish means “old rags”. (crockpot wonders)This is great on top of rice or mash potatoes.

Ground Turkey

  1. I try to keep browned ground extra lean turkey in the freezer.(freezer queen) Here are some recipes I make out of it.
  2. Tacos, Chili, spaghetti, lasagna, stuffed shells, Yakisoba, Udon, fried rice, sushi rolls (A spooky halloween meal under dracula’s coffin), add to minestrone like meatballs, quiche, homemade pizza/calzone,
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