Meal Planning Monday

Well, I'm off to the grocery store. We are having something to warm our bones on Sunday night. While it takes about an hour to make and cook it is well worth it in the end. Dad is cooking some yummy fish tacos on Thursday (because he loves to fry!) Anyway, here is our week menu and recipes:

Sunday - Meatballs in Red Wine Sauce and steamed Broccoli

Monday -Chili - frozen last month

Tuesday - Chicken Stir-Fry (Trader Joe's Frozen meal)

Wednesday - Ham and Cheese Stuffed Chicken Cutlets with Asparagus

Dad Cooks Thursday - Fish Tacos with Seared Cabbage and Avocado Cream


Recipes

Meatballs in Red Wine Sauce

2/3 Cup milk
2 Cups breadcrumbs
2 T. butter
½ Cup olive oil
3 Cups sliced mushrooms
2 ½ T. wheat flour
1 Cup beef Broth
2/3 Cup Red Wine
4 tomatoes, peeled and chopped
1 t. brown sugar
1 T. finely chopped fresh basil
4 green onions chopped (including green parts)
1 lb. ground beef
1 t. paprika
1 lb. cooked egg noodles

1. Combine milk and breadcrumbs and set aside.
2. Melt butter and 4 T of oil in a pan. Fry mushrooms for 4 minutes, then add flour and cook 2 more minutes. Add stock and wine and let simmer for 15 minutes. Add tomatoes, sugar and basil. Season and simmer for about 30 minutes.
3. Mix green onions, beef and paprika with the bread crumbs. Shape into meatballs.
4. Heat 4 T. of the remaining oil and the rest of the butter in a large skillet. Fry meatballs until brown on all sides.
5. Transfer into deep casserole dish, pour wine and mushroom sauce on top, cover and bake in a pre-heated oven set at 350 degrees for 30 minutes.
6. Pour over egg noodles and serve.


Fish Tacos

1 ½ lbs. firm white fish (mahi mahi or halibut)
2 t. ground chipotle powder
2 t. ground coriander
1 cup flour
1 t. sugar
½ t. baking powder
1 bottle Mexican beer, 1 ½ cups
2 T. hot sauce (depends on your family’s heat tolerance!!)
Vegetable oil for frying
1 small head of Savoy cabbage, quartered, cored and shredded.
1 onion thinly sliced
2 limes
2 avocados – peeled, seeded, and chopped
1 clove garlic – minced
½ heavy cream or sour cream (we are using heavy cream b/c we will be using more later in our hot chocolate)
Flour tortillas
Cilantro - chopped

1. Pat fish dry and season with salt, pepper, chipotle pepper, and coriander
2. Combine flour, sugar, baking powder and 1 t. salt in a bowl. Add beer and hot sauce and stir until combined.
3. Heat oil in a large deep skillet over medium high heat.
4. Dip fish in batter then place in hot oil. Fry until golden brown, then place on a paper towel lined plate.
5. While fish cooks, heat about 2 T. of oil in another pan. Saute cabbage and onions. Squeeze lemon juice over the top.
6. Add avocados, garlic, cilantro and cream in the blender or food processor and blend until a thick sauce.
7. Serve fish, cabbage and sauce with warmed flour tortillas.



Ham and Cheese Stuffed Chicken Cutlets

4-6 chicken cutlets
2-3 T. olive oil
4 – 6 sliced procuitto or ham
4-6 slices Fontina cheese
½ Cup dry white wine or Chicken broth
1 lb asparagus

1. Lay out chicken cutlets, place a slice of procuitto and cheese on each cutlet. Roll or fold the cutlet and hold in place with a toothpick.
2. Place in a shallow casserole dish and pour wine/broth over top.
3. Bake until chicken is done (approx 20-25 minutes)
4. Heat olive oil in sauté pan and cook asparagus until tender crisp.