June 8-14 Mealplan

I spent $40 this week and saved $30. I didn’t buy as much meat as usual because I have a freezer-ful and there weren’t that many great sales to take advantage of. So a lot of this week’s meals are based around the things I already had on hand. That’s why it’s so important to stock up on things when they go on sale…you always have the means to make a fabulous meal!
*Miso Chicken and Cold Sesame Noodles
I’ve had a bottle of reconstituted miso paste in my pantry for some time now and have been waiting for the right time to use it. I have some split chicken breasts in the freezer that I’ll marinate in the miso, garlic, sesame oil, soy sauce, brown sugar and beer. And who doesn’t like cold sesame noodles? They’re awesome and most people don’t make them at home, but it’s so easy. I’ll use whole wheat spaghetti and toss it in soy, sesame oil, ginger, garlic and scallions then chill it until we’re ready to eat. Yum.
*Taco Salads
Once I got my drivers license I would drive thru Taco Bell more times than I should have and get one of their taco salads for lunch. It’s a salad, so it’s healthy, right? Wrong. Have you seen the nutritional info on one of those things? Well I did and haven’t had one since. But I LOVE the idea of them. (Edible bowls, are you kidding me? Brilliant.) So we will be having my healthy version this week. I’ll spray whole wheat tortillas with some cooking spray and bake them over small, oven safe crocks so they will be molded into a bowl-shape. (You can use empty cans for this method as well). Then fill them with lean ground beef (or chicken breast…I have both), sour cream, cheddar cheese (I always use lowfat), avodacoes, pickled japalenoes, shredded lettuce and carrots. I’m very excited.
*Baked Eggs and Tomatoes
I love using eggs as the star ingredient in dinners. This is a fun dish because it’s kind of like a deconstructed omelette. I’ll cook some tomatoes, onions and garlic until tender and sweet and put them in individual casserole dishes with some torn bread pieces, basil, cheese and a little milk (or cream if you have it). I’ll bake it until it starts to come together, and crack an egg right into each dish. Then I’ll bake it some more until the eggs are set. It’s such a beautiful presentation to me because I happen to think sunny side up eggs are gorgeous.
*Mandarin Shrimp Salad
I’ve posted this recipe before. But this time I’m using shrimp (because I have it in my freezer) instead of chicken. And I’ll use the head of cabbage I bought last week instead of lettuce.
*Chicken-fried Steak with Twice-baked Potatoes and Peas
I’ve posted this one before too. It looks like a TV dinner, so cute.
*Three Mushroom Pappardelle
I love mushrooms. You can ask my mom. She says she’d catch me eating them right out of a can when I was little. Sounds a little gross now that I said it out loud. Anyway…I got a really great deal on some bulk mushrooms this week. I have shitake, portabello, and white button. I’ll saute them with garlic, onions and fresh thyme, then toss them along with a little milk and a beaten egg with one of my favorite pasta shapes. Pappardelle are long, wide noodles and I have them in whole wheat (always).
*Balsamic-Honey Glazed Chicken with Wilted Spinach and Corn Pudding
I found some chicken thighs on a ‘gotta get rid of this now’ sale and froze them. The thigh is the most delectable part of Mr. Chicken, I think. The glaze is too easy to even talk about. But since I’m on the subject, I will. You combine the vinegar with the honey (whatever ratio works for you…taste it) and a little s&p in a small saucepan and slowly reduce until it becomes thick. The spinach and corn are from my freezer (always). The corn pudding is also very simple, all you need to do is combine eggs, milk, cheese, and a little cornstarch with the corn and whatever flavors you want then bake it until it’s set. I’ll be make individual corn puddings, (I think individual anythings are way more exciting, don’t you?)
Happy eating!