This week included leftovers and a kid chosen meal. Not everything is gourmet in this house. I hope you have a great week ahead and can find at least one meal to make for dinner. I made two recipes from America’s Test Kitchen magazines. Unfortunately, they don’t allow you to access recipes online unless you have a paid subscription. I had to type the recipes, thus the long post today:
Meal 1:: Weeknight Turkey Bolognese (recipe after the jump)
This was a great recipe but very much a Sunday meal. Took over 40 minutes, which I consider too long for a weeknight. There were tons of leftovers, so this will give you one additional meal during the week.
Meal 2:: Italian Cobb Salad
I posted about this salad earlier this week. Great for a night when you are making dinner at 8pm.
Meal 3:: Mom’s Famous Sliders
Not really famous, except with my family. I add low sodium soy sauce and Lawry’s seasoning to the ground beef. This recipe’s high note is to serve the sliders on King’s Hawaiian Sweet Dinner Rolls. Who can resist?
Meal 4:: Chicken with Butter Beans and Chorizo (recipe after the jump)
This one skillet meal is easy and tasty. I used chicken chorizo from Whole Foods, but any link sausage would probably work.
Weeknight Turkey Bolognese
2 carrots, peeled and cut into 1-inch pieces
1 onion, but into 1 inch pieces
2 oz of pancetta, cut into 1 inch pieces
1/2 cup diced cremini mushrooms
1 anchovy fillet, rinsed
1 (28oz) can whole tomatoes
1 teaspoon sugar
1 garlic clove, minced
1 pound lean ground turkey
1 1/2 cups 2% low-fat milk
2 tablespoons tomato paste
1/2 cup dry white wine
1. Pulse carrots and onion in food processor until finely chopped. Transfer to bowl. Process pancetta, mushrooms, and anchovy until finely chopped. Transfer to bowl. Pulse tomatoes with their juice until smooth.
2. In Dutch oven melt butter or heat oil. Add pancetta mixture and cook until brown. Stir in carrot mixture and 1 teaspoon of salt, cover and cook until softened.
3. Stir in garlic and turkey. Brown for 1 minute. Stir in milk and simmer until nearly evaporated (18-20 minutes)
4. Stir in tomato paste and wine. Simmer until nearly evaporated. Stir in tomatoes and simmer.
Serve over cooked pasta. Our absolute favorite gluten-free pasta is Schar. I used the spaghetti for this Bolognese.
Chicken with Butter Beans and Chorizo
1 1/2 pounds of chicken tenderloins
1 teaspoon smoked paprika
2 tablespoons olive oil
1 onion, halved and sliced thin
8 oz chorizo sausage, cut into 1/4 inch rounds
2 garlic cloves, minced
1 (14.5oz) can diced tomatoes
1/2 cup low-sodium chicken broth
1 (16oz) cans butter beans, drained and rinsed
2 tablespoon chopped fresh parsley
1. Season chicken with salt, pepper, and paprika. Heat 1 tablespoon oil in large skillet over medium high heat. Add chicken and cook until lightly browned. Transfer to plate.
2. Add remaining oil, onion and chorizo to skillet and cook until onion is soft. Add garlic and cook until fragrant. Add tomatoes, broth and butter beans and cook until slightly thickened.
3. Return chicken to pan and any accumulated juice and simmer until chicken is cooked through. Stir in parsley and serve.
You might also like:
Tags: a weekly plan