Monday - Lemon Pepper Pasta with Chicken

I made up this meal just from flavors I was craving, and it actually turned out to be a HUGE hit in my house. I diced up 2 chicken breasts (which was enough chicken for 4 servings) and sauteed them in EVOO, sea salt, cracked pepper, and 1 cloves of minced garlic. While that was cooking, I cooked a half pound of spaghetti in well-salted water. Drain the pasta and return it to the pot (burner off!) and add about 1/4 cup of EVOO. When the chicken is cooked through and nicely browned, added it to the pasta. In the pan I used for the chicken, I sauteed another clove of minced garlic for just about 30 seconds (in EVOO on medium heat) then added it to the pasta and chicken. Then I squeezed 1 and a half lemons onto the pasta, added more salt and cracked pepper. Then I folded in 2 handfuls of arugula, and finally finished with a nice coating of grated parmesan cheese. Seriously, this was crazy good!

 

Tuesday - Roasted Pepper Rolled Chicken

You can buy roasted red peppers, or if they're not something you eat often, just buy a red pepper and make your own! Slice up a pepper, and on a foil-lined baking sheet, lay out the slices and drizzle EVOO on top, and a sprinkle of sea salt. Roast at 450 for about 15 minutes. When finished and cooled, peel off the skin. Done! 

For the chicken, you'll want to get chicken breast cutlets. Lay them flat, and layer them with one layer of arugula, one roasted red pepper slice, and a sprinkle of mozzerella cheese. Roll up, and keep in place by piercing through the roll with a toothpick. Salt and pepper the outside, and bake in a baking dish at 400 degrees for about 20-30 minutes. Serve with roasted broccoli, potato, or asparagus (since you're going to have the oven on anyway!)

**UPDATE, I actually skipped the arugula and used basil. Do that. It was amazing. Also, I didn't need the toothpicks. Just roll tight and sit them seam-down.

 

Wednesday - Greek Turkey Meatball Pita Pockets

Think of this like taco night... You put out the fixings, and everyone makes their own! For the meatballs, you'll want to use 1 lbs of ground turkey, 1/2 cup breadcrumbs, 1 egg, and 1 tsp each of the following: cumin, garlic powder, onion powder, ground coriander, and 1/2 a tsp of parsley and cilantro. I might even make them the night before, store them in the fridge, and cook them the next day. I'll set the table with pita pockets, hummus, tzatziki sauce, diced red onion, diced kalamata olives, diced tomatoes, and arugula. I'll serve with a side of couscous with diced dates (or possibly raisins if I don't feel like buying dates!)

 

Thursday - Kale and Potato Soup with Turkey Sausage

Dice turkey sausage and saute in a large pot on medium heat until browned. Set aside. Saute one diced onion until translucent, then add 1 clove of minced garlic and saute for another 30 seconds. Pour 3 cups of chicken stock and 2 cups of warm water into the pot and bring to a boil. Add the sausage back in, and add one diced potato. Cook for about 10 minutes until the potato is cooked through. Add about 1 lbs of washed and ripped kale, and cook another 10ish minutes until the kale is cooked but not soggy. I know this doesn't sound very filling but trust me it is! If you don't trust me, add a can of rinsed and drained cannellini beans. Serve with artisan bread. 

 

Friday - Outrageously Easy and Delicious Crock Pot Beef and Mushrooms 

SO EASY. But be warned! This has to be cooked on low for eight hours. NOT HIGH. If you cook it on high, the meat will get tough and gross. Pour 1 cup of red wine, 1 cup of water, one package of diced mushrooms, one diced onion, and one diced potato into a crock pot. Top with diced steak. Most grocery stores sell pre-diced “stew steak” or “stew beef” or “beef tips” Any of those work! Put them on top of the veggies and wine.  In a bowl, mix 2 tbps of flour with 1 tbsp each of the following: onion powder, garlic powder, dried basil, dried oregano, smoked paprika, cumin, salt, pepper. Mix it up and pour it onto the steak. Stir the whole crock pot. Cook on LOW for 8 hours