It’s been awhile since I did one of these posts, and that’s because the last half of June was so crazy busy that we didn’t cook too many meals at home. I figured I would wait until I had a collection of things that somehow resembled a week’s worth of meals, you know?
So, without further adieu, here are some ideas for your upcoming meal plans:
This is one of my favorite lunchtime salads from Mixto, which is located just down the street from my office. The dressing includes a white balsamic vinegar, which has a very clean, slightly sweet taste so that it doesn’t overpower the flavors of all of the good stuff in this salad.
From: Martha Stewart
This is one of our staple pasta dishes. It’s quick and easy to make (you can use jarred peppers—we like the Cento brand the best—if you don’t want the hassle of roasting your own) and features the cutest pasta shape ever.
From: Cooking Light
You might have some basil growing like a weed in your garden at this time of year (we unfortunately didn’t get around to planting any this year, but maybe you have. If so, come on over, I have a few containers you can fill for us) and making fresh pesto is a great way to use it up. Pesto is one of my favorite complements to salmon. We made a simple side dish with sweet asparagus and yellow zucchini and also tried out one of the new quinoa blends from Near East, our go-to brand for instant rice and couscous. I recommend.
From: Cooking Light
Another quick, easy pasta dish. We just used baby portabella mushrooms in this version, because that’s usually what is available in our grocery store, but you can mix and match with other varieties, like crimini, oyster and shiitake if you prefer.
Pulled Barbeque Chicken Sandwiches
It’s been too hot to grill outside, so this is a good way to get your barbeque fix in the comfort of your air conditioned kitchen. There are all kinds of recipes out there for pulled chicken, but here is Chester’s:
- Take three chicken breasts (this will make enough for about two people) and give them a dry rub consisting of paprika, coriander, garlic powder, onion powder (1 tablespoon of each), chili powder and cumin (1 teaspoon of each) and salt and pepper (to taste).
- Bake the chicken for 30-40 minutes covered in foil, while you make the barbeque sauce. The sauce is tangy, so you may want to make adjustments to it based on your preferences, but the basic recipe is: one can of tomato sauce, Worcestershire sauce and Dijon mustard (2 tablespoons of each), vinegar (2-3 tablespoons of each, depending on how tangy you like your barbeque), brown sugar (1/3 cup at least, adjusted for your preferences on sweetness).
- Mix all of the ingredients together and simmer over low heat on the stove until the sauce thickens.
- Shred the chicken with a fork and mix with sauce; Serve on toasted rolls with your choice of sides.
Happy Weekend to all! Stay cool!