Dinner Strategies Meal Plan 3: Italian Sausage Dinners

Today I am sharing last weeks meal plan if anyone is interested. I have three great dinner ideas! I hope these posts make it easier for you to get dinner on the table! And don’t feel like you have to make every single recipe…usually their is plenty left over for the next day. These meal plans are meant to be a guide! Feel free to change the plans up to meet your needs!

The meal theme for this week is Italian Sausage.  I made the following:

Italian Sausage and Feta Calzone

Stuffed Zucchini Boats

Italian Sausage and Tortellini Soup

Just click the link to see view the ingredients and directions.

Here is the grocery list.  I tried to pick three very different recipes with similar ingredients to cut down on waste.  I also use a lot of cabinet staples to cut down on the grocery bill.  Let me know what you think.

Presentation1

Italian Sausage and Tortellini Soup

Hi everyone, I am back with my final Italian sausage recipe for the week.  I recently went to Olive Garden for a work luncheon and I ordered the soup/salad/bread sticks…my usual at Olive Garden.  Well it was quite busy on this particular day and they literally ran out of food.  They were rationing out the parmesan cheese.  Anyway, when my soup arrived, it was “soupy.”  I love a hearty soup so I was a bit disappointed at how barren my bowl was.  I vowed to make a hearty soup when I got home.  Originally I wanted to mimic Olive Garden’s Soup but when I got home, I realized I did not have any chicken broth.  So, instead, I made a beef broth based soup which turned out just as good.

IMG_8937

This recipe ended up being great.  It was quick and easy for a weeknight meal.  I wasn’t sure if the kids were going to eat it but they did.  My oldest did a visual inspection for beans.  When she didn’t see any, she decided it was safe to eat.

Ingredients:

  • 1 tbs butter
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 5 cups beef broth
  • 1 cup diced tomatoes
  • 1/2 cup parmesan cheese, shredded
  • 1 Tablespoon italian seasoning
  • salt and pepper, to taste
  • 1 lb of Italian Sausage
  • 9 ounce refrigerated tortellini
  • 2 cups spinach
  • 1/2 cup of flour
  • 1 large zucchini

Directions:

  1. In a skillet set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate to drain; set aside.
  2. In a pot over medium heat, heat up the butter. Add onion, garlic and zucchini and cook until tender. Add flour and stir.  Gradually add broth and stir.  Add diced tomatoes, Italian seasoning, salt and pepper. Bring to a simmer.
  3. Add the Italian sausage, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.  Garnish with cheese.

Watch this quick video for more!

Stuffed Zucchini Boats

I saw a picture of stuffed zucchini’s on instagram and I went nuts.  I decided to stuff my very own zucchini’s.  What I liked about this recipe is that the stuffing possibilities are endless.  But of course I just use what I have on hand.

 

Today I had some Italian sausage that I cooked yesterday, some diced tomatoes, garlic, onions, bread crumbs and cheese.

I mixed all my ingredients up and scooped them into my boats. This quick recipe baked in about 20 minutes.  The best part of this recipe is the breadcrumbs that get sprinkled on in the end.  They give the recipe great texture.  I think I will add breadcrumbs to the filling mixture next time, especially after looking in my pantry and discovering enough bread crumbs to feed a small army.

Ingredients:

  • 4 medium zucchini
  • 1 tablespoon olive oil 
  • 1/2 lb Italian sausage 
  • 1 clove garlic, minced 
  • 1 small onion, chopped 
  • 1 cup tomatoes, diced 
  • salt and pepper, to taste 
  • 1/2 cup Parmesan, shredded
  • 1/2 cup mozzarella, shredded
  • 1/4 cup breadcrumbs

Directions:

Preheat the oven to 400 degrees F.

Take a veggie peeler and cut skin off zucchini.  Cut the zucchini in half, length-wise.  With a small spoon, scoop out the zucchini flesh to make a boat.  Place the zucchini boats on a foil-lined pan. Chop up the zucchini flesh and set aside.

In a pan over medium-high heat, add Italian sausage,and cook until no longer pink. Drain the grease from meat, completely.

In a bowl, add the garlic, onion, chopped zucchini flesh, tomatoes, Italian sausage, cheese and salt and pepper. Mix to combine

Spoon the mixture in the zucchini boats.

Sprinkle breadcrumbs over top. Place in oven and bake for about 20 minutes.

Dinner Strategies Meal Plan 2: Chicken Dinners

 

Today I am sharing last weeks meal plan if anyone is interested. I have three great dinner ideas! I hope these posts make it easier for you to get dinner on the table! And don’t feel like you have to make every single recipe…usually their is plenty left over for the next day. These meal plans are meant to be a guide! Feel free to change the plans up to meet your needs!

The meal theme for this week is chicken.  I made the following:

Slow Cooker Chicken and Avocado Soup

Chicken Corn Chowder with Corn Bread Waffles

Pineapple Chicken and Rice

Just click the link to see view the ingredients and directions.

 

Here is the grocery list.  I tried to pick three very different recipes with similar ingredients to cut down on waste.  I also use a lot of cabinet staples to cut down on the grocery bill.  Let me know what you think.

Presentation1

 

Pineapple Chicken and Rice

This is my last chicken meal for the week and also my favorite.  It was my favorite because it was the quickest.  I make this meal often but I try to add new elements to make it better each time.  This time I was in the grocery store and found some cool things in the asian food section of Harris Teeter.  I found fortune cookies and black sesame seeds.  These two things made this meal extra fun.  At the end of dinner, everyone opened their cookies and got great fortunes, except for me.  Mine said “pick another cookie.”  Go figure.

IMG_5442

To start, I loosely chopped my pineapple, onion and bell peppers because I wanted them chunky and used my rice cooker to make my rice sticky.

 

When I was done cooking the meat and veggies, I mixed in an easy, sweet pineapple sauce while everything was still in the skillet.  When the chicken and sauce was well blended, I scooped it out of the skillet and put it on top of a bed of rice.  I garnished the meal with black sesame seeds and a fortune cookie for a fun twist.

IMG_7237

Ingredients:

  • 8 oz can diced pineapple, reserve 1/3 cup juice
  • 1/3cuplow sodium soy sauce
  • 1/3cuplow sodium chicken stock
  • 1/3 cup of honey
  • 3 garlic cloves, minced
  • 2tsp cornstarch
  • 1 tbs toasted sesame seed oil
  • boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • black sesame seeds, for garnish (optional)
  • fortune cookies (optional)
  • rice, for serving
  • salt and pepper, to taste

Directions:

1.  In a medium saucepan, whisk together the pineapple juice, honey, soy sauce, chicken stock and cornstarch. Bring the mixture to a boil and cook until the mixture is the consistency of syrup. Set the sauce aside.

2.  Add the toasted sesame seed oil to a large nonstick skillet set over medium-high heat. Add the garlic, onion, and bell pepper and cook until softened, 1-3 minutes.  Add the chicken to the pan and season it with salt and pepper. Add the chicken and stir until it is no longer pink, about 5 minutes.

3.  Add the sauce to the pan and stir until combined with chicken. Add the pineapple and cook for an additional minute.

4.  Serve the chicken atop a bed of rice.  Garnish with sesame seeds and a fortune cookie.
Check out this easy video for more!

Chicken Corn Chowder with Corn Bread Waffles

Hi everyone!  Tonight I am making another crock pot master piece.  If you are wondering why I am using my crock pot so much, it’s because my stove is broken.  It just went out, not sure why, but it happens.  I should get another one this week, so until then, I am having fun with some of my lesser used kitchen gadgets.  I decided to do a chowder because I used to make this for office potlucks.  I would cook off the chicken and dump everything in the crockpot and let it cook until the potluck started.  And to top it off, I would make some honey cornbread in the oven to go with it.  It was always a hit.

This time with no stove, I had to get creative with my cornbread.  I decided to make it in a waffle maker.  I thought it be a fun twist.  The kids were bummed, however, when they found out they were having corn bread with dinner instead of waffles.  They ate it any way.

INGREDIENTS:

Chowder:

1 lb chicken, cubed

1⁄2 onion chopped

2 carrots, chopped

3 red potatoes, cubed

2 (15 ounce) can corn (regular and creamed), drained

2 cups chicken broth

1 (12 ounce) can evaporated milk

1 cup cheddar cheese, shredded

salt and pepper, to taste

Cornbread:

3/4 cup milk

1/4 melted butter

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

1/4 cup vegetable oil

1/4 cup honey

cooking spray

DIRECTIONS:

Place carrots, potatoes, onion and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper.

Turn crock pot to low and cook 4 to 6 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir.

To make Corn Bread: In a large bowl, stir together flour, cornmeal, sugar, salt and baking powder. Make a well in the center of the dry ingredients. Add the milk, butter, oil, honey and eggs; stir to combine until moistened. Batter should be the consistency of pancake batter, so you may need to add a little more milk. Heat cooking spray in waffle maker. When hot, scoop a dollop of mixture in the waffle maker and cook cornbread in accordance with waffle maker instructions. When golden brown, remove from the waffle maker and serve with chowder.  Enjoy!

Check out this easy how to video!

Slow Cooker Chicken and Avocado Soup

I am back to cooking with chicken this week and I finally get to share one of my favorite slow cooker recipes. This chicken soup has everything.  It has cheese, avocado and even home made tortilla strips – it’s amazing. Slow cooker meals are my favorite because you can get everything ready in the morning, go to work and then come home to a fabulous dinner. Of course I always start by chopping my veggies but this can be done the night before. After I get my ingredients together, I dump everything in the crockpot, literally.

I normally set my slow cooker to the lowest setting so that it is just finishing when I get home.

Sometimes slow cooker meals can be bland but not this one. The cheese helps this dish out a lot. When I made the tortilla strips, I added a little cinnamon sugar on the kids’ strips. This usually helps with any fuss that may occur. This meal did take a long time to cook but you won’t even notice – Yeah Crockpots!  And this was enough to repeat.  I just cut up more avocados, cilantro, and tortillas for easy “no fuss” leftovers. By the way, there are a few ingredients that are totally optional but will take this soup to the next level.  Try it and let me know what you think.

Ingredients:

2 – 2.5 lb. boneless/skinless chicken thighs

4 c. chicken broth

3 celery stalks, sliced

3 carrots, chopped

1 onion, chopped

3 cloves garlic, chopped

1 tbsp. ground cumin

1 tbsp. ground coriander

salt and pepper, to taste

2 15 oz. cans white beans, drained

8 oz. shredded cheese, any light cheddar

2 tbsp. lime juice

1 avocado, sliced

cilantro leaves, optional

sour cream, optional

2 -3 Tortillas (corn or flour), cut into strips

Directions

1 Add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans, salt, and pepper to slow cooker. Cover and cook on low 4 to 6 hours.

2 With a knife and fork, shred chicken in the slow-cooker.

3 Add cheese, lime juice and 1/4 teaspoon salt to slow cooker.  Stir until cheese melts and soup thickens.

4 Baked Tortilla Strips: Preheat oven to 425 degrees F. Slice the tortillas to desired size. Arrange in single layer on large baking sheet. Spray lightly with nonstick cooking spray and add a pinch of cumin, salt, and pepper. Bake 4 to 5 minutes until desired crispness is achieved.

5 Spoon into bowls and serve topped with cheese, avocado and tortilla strips. Sprinkle cilantro and a dollop of sour cream, if desired.

Check out my videos on Youtube!