Meal Plan Second Half of February- Turner Favorties Part III

My happy place where yummy goodness is made
I am here to encourage you that you can cook well with simple appliances and gadgets.  My kitchen is nothing fancy.  It is 12 feet long and about 6 feet wide.  Let's just say, we constantly have collisions in here when kids are running to and fro to grab food, see what is cooking, or help out! I have very basic appliances with the exception of grandma's juicer she shared with us.  I have a one cup food processor, tea kettle, mostly stainless steel/ glass cookware, two crock pots (one was a gift and one I found new at Goodwill- thankful!), and a Ninja Blender that I found half off at a discount store.  I do not have all the newest gadgets to cook with, but you know what, that is okay!  In fact I can cook well with very simple cookware.  As I am able,  I may add to my repertoire, but right now, I choose to be content!


We tend to do things in threes or sevens mostly.  Here is our reasoning: http://onesimplefamily.blogspot.com/2016/01/turner-philosophy-on-food-and-meal.html

Breakfast

Egg, avocado, bacon wraps (3 breakfasts first week/ 3 breakfast the second week)
1-2 eggs per person along with 1 piece of bacon per person. Layer tortilla with eggs, then bacon, then avocado, and finally another tortilla. Fry in a pan with coconut oil.


Vegetarian Egg Bake (3 breakfasts first week/ 3 breakfasts second week)

Great for breakfast or brunch/ double it for a full meal for family of 6.

kale, spinach, etc or chopped veggies of your choice ...roughly 2 cups
2 tbsp. coconut oil, melted
onion
garlic- lots
3/4 cup homemade chicken stock
1/2 cup half-n-half (can use alternative dairy free if avoiding dairy)
4 eggs
salt and pepper and thyme
Shredded parmesan cheese

*Combine all ingredients BUT cheese. Sprinkle fresh shredded cheese on top. I tend to use parmesan an use 2.5 ounces.
Bake 30 minutes or until done at 350.

Crock Pot Oatmeal (1 breakfast first week/ 1 breakfast second week)

1 cup steel cut oats

4 cups water

1 medium apple, peeled, cored and cut into chunks

2 TBSP maple syrup

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup whole milk or half and half or other milk substitute

Grease the bowl of your slow cooker with butter.

Add all ingredients and stir well.

Cover and set slow cooker to low.

Cook for 8-9 hours overnight.

In the morning, stir contents of slow cooker well. 

Topping suggestions:

Brown sugar

Blueberries

Toasted almonds or other nuts

Dried fruit

Butter

Milk

Note:  We found the oatmeal to be really good by adding local honey, blueberries, and almonds on top. 

Lunches

Bean and cheese quesadillas (1st and 2nd week lunches)

*To save room in my budget since all of our dinners have meat in them and thus are little more pricy, we will gladly eat this for lunch! 

I have black beans in my freezer (just recently discovered you can freeze beans after you make them!!) that I will pull out and put between tortillas with mozzarella cheese.  Serve with salsa and guac.  These are actually quite yummy and the cheese and toppings hide the taste of beans. 



Dinners

Leak Fritters and burgers (3 dinners)

http://www.athoughtforfood.net/leek-fritters-and-a-smitten-kitchen-cookbook-giveaway/

Burgers 

2 lbs ground meat of your choice

1 onion

4 cloves of garlic

shredded cheese optional

Food process the onion and garlic and then mix with the meat.  Shredded cheese is also good mixed in the meat. Bake in oven at 350 for 15 minutes and then flip and cook for another 10 or so or cook on grill.  Top with guacamole. 

Salmon, french fries, sauted veggies (1 dinner)

For the salmon, we mix lemon juice and avocado oil and pour over salmon;  we also put salt and pepper all over it and bake in oven until done on 405 (normally 18-20 minutes) 

For the potato fries, I cut them into strips that resemble fries and douse in coconut oil and cook on 350 until done. 

For the veggies, we douse in coconut oil and cook on 350 until done. 


Pineapple Fried Rice (3 dinners)
Jennifer Brooks
3 large chicken breasts, cooked and pulled apart

1 onion, cooked
1 large can of pineapple tidbits, drained well or fresh pineapple
6 cups cooked Jasmine Rice (the Asian rice gives it a good flavor) -  I use brown Jasmine Rice
2 scrambled eggs
1-2 cups carrots cut into tidbit size,cooked
2 green onions, diced
1 cup raisins (normally omit just because I don't always have raisins in the house)
Yak Vay veri, veri teriyaki (1 cup)
approx..4 tbsp. oil coconut oil
Directions: Heat oil in large skillet, mix cooked chicken, pineapple, cooked eggs, sautéed carrots, raisins, sautéed onions together (basically everything already cooked).  As you are tossing rice into the skillet sprinkle teriyaki sauce as you toss the rice.  Taste as you go and add as much teriyaki as you need.  Also if you need more oil, add more. 
*It really is important to not go cheap on the teriyaki brand.  You want a thick teriyaki sauce with ginger it in it.  Also you want to have everything cooked prior to putting it together. 

Sour Cream Noodle Bake with pineapple minis (3 dinners)

http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/

pineapple minis

(my mama)

1 can crushed pineapple in juice (not syrup)

2-3 oz jello raspberry gelatin
1 can (16 oz) whole berry cranberry sauce
2/3 cup chopped walnuts
1 apple, peeled and diced
Directions: drain pineapple, reserving juice.   Add enough water to juice to measure 2.5 cups, pour into saucepan.  Bring to a boil.  Pour over gelatin mixes in large bowl. Stir 2 minutes or until completely dissolved. Stir in pineapple cranberry sauce, walnuts, and apple. Mix thoroughly.  Spoon into 24 paper lined muffin cups.  Refrigerate 2.5 hours or until firm before serving.  Remove liners.
Store in refrigerator. 


Delicious Chicken Fajitas (3 dinners)
http://casualcuisine.blogspot.com/2009/02/delicious-chicken-fajitas.html


Lemony Chicken Milanese With Argula Salad (1 dinner)
http://www.epicurious.com/recipes/food/views/lemony-chicken-milanese-with-arugula-salad-237101