This Week for Dinner

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:

California Grilled Chicken Avocado and Mango Salad

From: Skinnytaste

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.

Orecchiette with Sausage and Roasted Peppers

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.

Easy Pesto Salmon

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.

Farfalle with Creamy Wild Mushroom Sauce

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

From: Chester

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:

  1. 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).
  2. 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).
  3. Mix all of the ingredients together and simmer over low heat on the stove until the sauce thickens.
  4. 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!

This Week for Dinner

How is it Sunday night already?

The past week at work was pretty crazy, and I don’t feel like I got as much of an opportunity to relax as I would have liked this weekend. Luckily, part of next week’s plans involve some quality time with my BFF, including a spa trip! I just need to make it through a few more days.

Lucky for you, though, that I’m not too tired to share a few ideas to help you plan dinner for the week ahead. You’re welcome.

Soy-Glazed Salmon

From: Everyday Food

We have been eating salmon at least every other week, and the fact that you can prepare it so many different ways keeps it from getting boring. This version, with a brown sugar and soy glaze, is one of my favorites. We switched up our usual side of broccoli for yellow and green zucchini. Note to self: do this more often.

Pear and Prosciutto Pizza

Adapted from: Cooking Light’s Beet Salad Pizza

I first became a fan of the salad pizza when Cosi served them back in the day. So, I was excited to see that the April issue of Cooking Light had a whole section dedicated to them. The beet salad pizza sounded delicious—except for the part about the beets. Since neither Chester and I are fans, we substituted pears. They provided a similar bit of sweetness, without the weird earthy taste and chewy texture of beets. Salad pizzas are good to keep in mind for summer meals, because there’s little cooking involved—all you need to do is bake the crust (or heat a pre-made one, like we did) and top with all of the ingredients.

Garlicky Meatball Pasta

From: Cooking Light

Although this recipe calls for ground sirloin, it would be sacrilegious to use anything but meatloaf mix (beef, pork and veal) to make meatballs. These meatballs were even tastier because we used the leftover homemade breadcrumbs from last week’s Parmesan and sage crusted pork chops. I’ve pretty much decided that from scratch bread crumbs are the way to go. I won’t be buying them from the supermarket anymore.

Thai Chicken Enchiladas

From: How Sweet It Is

This is the first recipe I’ve tried from this blog, which I just started following a few weeks ago. I’ll definitely be trying more! The concept might sound weird, but trust me, these are delicious. They weren’t as heavy as the cheese-smothered Mexican variety, even though they have a rich-coconut milk based sauce. Be warned that these may take awhile to prepare, since you will need to poach the chicken breast before shredding it for the filling. You can however, take a shortcut by using packaged cole slaw mix so you don’t have to chop carrots and cabbage. I can’t wait to have the leftovers for lunch tomorrow!

What’s on your menu for the upcoming week?