January 31- February 6 Mealplan

What an awesome weekend we’ve had in the snow! We cooked chili, drank spiked hot chocolate by the fire, did all the things that one does with fluffy white stuff on the ground. Our two year old loved it, although all he wanted to do was eat it, but he had the best time when the whole family came over to sled down our ridiculously steep driveway. Today we were surprised to actually get the car down the ridiculously steep driveway to get to the store. So here’s what I’ve come up with for this week.
*BBQ Short Ribs and Mini Squash Casseroles
I’m going to crockpot-cook these short ribs with some homemade barbecue sauce and carrots and onions. And I got some yellow squash today at the store for dirt cheap so I’ll make some cheesey, buttery squash casserole and put it into individual crocks, (probably using my mom’s recipe, which is delightful). I love anything I can have my own of. Call me my fathers daughter.
*Pineapple and Cheddar Stuffed Chicken Breasts with Chili Cashew Slaw
Fresh pineapples were on sale for half off today, and I figured most of it would be devoured by my son as snacks throughout the week but I think I’ll have just enough for this meal. I’ll puree some pineapple and mix it with some sharp cheddar cheese and minced onions, stuff it inside a chicken breast then lightly dredge them in some flour. The slaw will be sugar and citrus juice based with toasted cashews and chili powder.
*Chicken and Cheesey-Maplely Sage Waffles
I didn’t get the chicken and waffle thing until we lived in LA and discovered Roscoe’s. It’s a heavenly combination. The chicken drumsticks will be oven-fried and the waffles will be whole grain, flavored with monterey jack cheese, maple syrup and lots of sage. Then my husband will pour an obscene amount of maple syrup over all of it.
*Braised Beef Shanks over Rosemary Polenta
Hopefully snow will still be on the ground when we have this meal. I have 3 packs of beef shanks in my freezer and I’m thinking this may be the last time I’ll be cooking them this season..better make it awesome.
*Thai Shrimp Burgers with Caramelized Onion and Edamame Succotash
I’ll make burger patties out of minced shrimp, cilantro, garlic, ginger, green onions, lime juice and hot sauce, then pan-fry them. And I think I’ll make a cilantro-lime-aioli for the buns. I thought soy beans would make a great asian twist on the traditional succotash.
*Chicken and Spinach Empanadas with Avocado Rice
I’ll have leftover chicken from the roasted chicken we’re having tonight for dinner that I’ll use to make some empanadas. Cumin, green olives, spinach, chicken and cheese will make the filling and the crust will be made out of some pie dough I made last week. Pureed avocado flavored with onions and cilantro will be mixed into some brown rice for the side dish.
*Dried Fruit Stuffed Pork Tenderloin with a Sweet Potato Puree and Roasted Green Beans
This meal will be a spin off of one of the very first ‘fancy’ meals I ever made in college. I remember being so proud of myself as I ate it, thinking, “this tastes like something I could get a restaurant!” I’ve made it a couple of times since for nostalgia but it’s been awhile, so now I shall bring it back. It’s really simple to make: Minced dried fruit (cranberries, golden raisins, apricots, prunes..anything would work) is slowly re-hydrated in some red wine and juice (cranberry or orange) and a little cinnamon. Then the mixture is used as a stuffing for pork tenderloin that’s seasoned with s&p and sage and oven roasted. It goes really well with mashed sweet potatoes or butternut squash.
Happy and Snowy Eating, Everyone!