This Coming Week’s Meals
Although we’re out-of-town this week, I haven’t forgotten about you.
This weekly meals series is a work-in-progress, and for this week I decided to simplify things. Rather than list day-by-day meals, I’m sharing four easy-peasy weeknight meals, and one special weekend dinner. In the comments below, share which format works best for you.
Easy Weeknight Meals
Turkey Meatloaf with Green Beans
I have a confession to make. I don’t make all of my meals from scratch. Around 10% of the time, I rely on certain pre-made, convenience foods I’ve found that are worth buying.
This Fra’Mani frozen turkey meatloaf from Costco is one of those.
The package contains two meatloaf trays. Each should feed two adults and two young kids, or three adults. I keep this on hand for “those days.” Freezer to plate in less than an hour. As a side dish, I add mashed potatoes for my husband and green beans (low-carb option) for myself.
If you’d prefer to make your own Turkey Meatloaf, here is a good recipe to try: Low-Carb Turkey Meatloaf
Pan-Seared Chicken Breasts with Rice and Caesar Salad
Chicken breasts are low in fat and calories, but high in protein. It is so easy to get burned out on chicken, though. Luckily, there are hundreds of ways to chicken to provide a little variety. Here is a simple and delicious recipe for chicken breasts. Serve with rice and Caesar salad (low-carb option).
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper, divided
- 3/8 teaspoon kosher salt, divided
- 4 teaspoons olive oil, divided
- 2 tablespoons grated onion
- 2 cloves of garlic, minced
- 1 1/2 teaspoons all-purpose flour
- 1 cup unsalted chicken stock
- 2 tablespoons butter
- 1/4 teaspoon sugar
- 1 tablespoon chopped fresh flat-leaf parsley
Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt. Heat a large stainless-steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
Add remaining 1 teaspoon oil, onion, and garlic to pan; sauté 1 minute. Next, add flour and sauté 30 seconds. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally. Remove pan from heat; stir in remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, butter, and sugar. Sprinkle with parsley.
Shrimp Tacos with Avocado Salsa
These shrimp taste best grilled, but you can also use your broiler. Look for extra-large or 21-25 count shrimp. Here is the recipe: Shrimp Tacos Recipe
Weekend Splurge Meals
Short Ribs with Red Wine Cream Sauce and Mushrooms
Short ribs are one of the ultimate comfort meals. They are one of the first foods that I make when the weather is turning to fall. I give full credit to The Pioneer Woman for introducing me to this wonderful dish.
Chocolate Lava Cake
This is one of my favorite desserts ever, and it is so easy to make. I have used jumbo sized cupcake pans for this recipe, as well as the custard cups.
Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.