I am not sure how you organize your meal planning and grocery shopping but what has worked for us for the last … 40 years … is to make a weekly meal plan for dinners!
Here are some of my favourite recipes from my meal plans.
Roasted Veggie Salad with Chicken Bombs
For the chicken bombs you will need 1 package of cream cheese, ¼ cup finely chopped green onion, 1 jalapeno pepper, salt and ground black pepper, 8 chicken tenders, 8 slices of bacon, 8 toothpicks. After you have all the ingredients mix cream cheese, green onion, jalapeno pepper, salt and pepper together in a bowl. Pound the chicken tenders into a rectangular shape with the flat side of a meat tenderizer, place 3 tablespoons of the cream cheese mixture in the middle of each tender, fold into a pouch. To wrap it up place a slice of bacon around each chicken tender and secure with a toothpick. Bake at 400 degrees F for 35 minutes. I pair the chicken bombs with a veggie salad. In the salad I usually include chopped broccoli, chopped orange and yellow bell peppers, chopped cucumbers and sliced radishes. Add fresh parsley, dill, sunflower seeds, and hemp seeds on top. You can choose any dressing to put on the salad, after mix well and refrigerate.
Salmon, Asparagus and Rice
For this dish I do the salmon and asparagus in the same dish. The ingredients you’ll need are 1 teaspoon of chili powder, ½ teaspoon salt, ¼ teaspoon red pepper flakes, 1/8 teaspoon onion powder, 1/8 teaspoon garlic powder and 1/8 turmeric. For the asparagus you’ll need 1 pound of asparagus and garlic salt. And for the Salmon you’ll need, 4 fillets of salmon and lemon zest. Mix all the spices together in a dish and place the salmon and asparagus on a greased pan. Spray the top of the salmon and asparagus with olive oil cooking spray, sprinkle the asparagus with some garlic salt and the salmon with the seasoning mix. Bake at 425 degrees F for about 12-15 minutes. Cook the rice your desired way.
Perogies and Sausages – (Ken’s favourite fall dinner!)
It’s fun to make perogies from scratch, so here’s how to do it. You’ll need 1 cup of warm water, ¼ cup whole milk, 2 tablespoon sour cream, 1 large egg, 1 teaspoon salt, 4 cups of all-purpose flour. For the filling you need 2lbs potatoes or 5 medium potatoes, ½ teaspoon salt, 2 tablespoon, 2 oz cream cheese, ¾ cup of shredded mozzarella cheese. To make the filing place the potatoes in a pot and add enough water to cover the potatoes and bring to a boil, cook for 25 minutes. Drain and mash potatoes. Add in ½ tsp salt, 2 tbsp melted butter, 2 oz cream cheese and ¾ cup shredded cheese. To make the dough whisk 1 cup of warm water, ¼ cup milk, 2 tbsp sour cream, 1 egg and 1 tsp salt. Add 2 cups of flour and mix on high speed until all mixed. Add remaining flour ½ cup at a time. Roll out the dough on a flat service, creating a 3” diameter round cookie cutter to cut circles from the dough. Add ½ tbsp of potatoes in each circle. Pull the 2 edges together and pinch tightly to seal. Add your perogies in boiling water. Once they start to float bring the water back to a boil and cook for 5 minutes. Turn the BBQ on and wait until it’s up to temperature, add the sausages and cook. Perogies are most delicious with sour cream and if calories don’t count then fried bacon pieces and chopped onions too. Serve and enjoy.