Weekly Dinner Menu - Skinnytaste Version.

This week I decided to scan through my new Skinnytaste cookbook and put together a dinner menu full of it's recipes. 

​Monday 

Leftover minestrone soup

Tuesday 

Skillet tilapia with tomatoes and capers - Page 221 

Wednesday 

Garlicky lemon shrimp and broccolini stir fry - Page 228 with Veggie fried brown rice - Page 273

Thursday 

Chicken pasta caprese - Page 184

Friday 

???

Saturday 

Dinner at Cypress for our 2 year anniversary! 

Detox Weekly Menu.

After this past weekend full of naughty food and lots of adult beverages, the scale is not my friend. 
Below is my attempt at some (mostly) healthy meals for the week. 

Monday - Happy hour at Fat Hen with Amanda and Nick
Hey, it was a holiday so it counted as the weekend still.
I ordered the oysters with country ham and mushrooms over grilled bread off of the bar menu. 
Holy amazing.

Tuesday - PF Changs chicken lettuce wraps
 

Wednesday - Teriyaki salmon with sriracha cream sauce and asparagus

Thursday - Tuscan chicken cakes over greens 

Skirt Steak Fajita Recipe + Weekly Dinner Menu.

I'm not really sure why I haven't attempted to make steak fajitas before...steak is pretty much my favorite food group, after pickles. Not only were these amazing, but they were so colorful, too! 

Skirt Steak Fajitas

Recipe and photo found here. 

For the marinade:

1/3 c. soy sauce

1/3 c. fresh squeezed lime juice

1/3 c. canola oil

3 cloves of garlic, minced

2 T. brown sugar

1 t. cumin

1 t. chile powder

Other ingredients:

about 2 lb. skirt steak 

2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces

1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact)

18 6-inch flour tortillas

lime wedges 

toppings of your choice such as, cilantro, salsa, cheese, sour cream  & avocados or guacamole

 Get the marinade prepared: Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables. Place the steak in a gallon-sized ziplock bag. Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours. 

 After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. (I also cut the steak into a couple of more manageable sized pieces, for easier turning on the grill). brush the vegetables with reserved marinade. Heat your grill to high. Scrape the grill grate clean and oil the grate. Add the steak to the super hot grill and grill, covered about 2 1/2 minutes per side (for medium/medium-rare), or until steak reaches desired doneness. Remove steak to a clean plate and cover with foil & let rest for 10-15 minutes. 

Add the peppers and onions to the grill and grill, turning occasionally until cooked, peppers should take about 5 minutes and onions will take about 10. Remove from grill. Briefly add the tortillas to the grill, a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil to keep warm.

 Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers. Serve with the tortillas, lime wedges and toppings of your choice.

Detailed step by step on how to select and trim skirt steak here. 

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On the menu for this week....

Monday - Skirt Steak Fajitas

Tuesday - Chicken Enchilada Casserole

Wednesday - Saucy tomato artichoke chicken

Thursday - Fish tacos with cilantro lime vinaigrette

Weekly Menu.

Nothing too exciting going on around these parts. Except, I did try a barre class for the first time yesterday and loved it! My friend, Jessica, takes classes downtown at Raising the Barre and finally convinced me to try it out (after I purchased a Groupon, of course). I was definitely nervous because I thought it was going to be super intense and hard. It was actually just the opposite. Very laid back atmosphere and while the class was challenging, it wasn't too hard that it scared me away. I'll definitely be back! 

Here's what I'm cookin' up for dinner this week...

Monday

Grilled pork chops with brussels sprouts salad

(I switched the Brussels sprouts up this time per Shelby's suggestion and made a dressing of olive oil, balsamic vinegar, and s + p...and tossed in some crumbled gorgonzola)

Tuesday

 Greek marinated chicken breasts with roasted cauliflower + chickpeas

Wednesday 

Crockpot Sante Fe Chicken over shredded lettuce

Thursday 

5-Ingredient White Chicken Chili

Steak Gorgonzola Alfredo + Weekly Dinner Menu.

I apologize in advance if you are reading this before lunchtime because your stomach is going to be growling  and your mouth is going to be watering after you see this recipe. 

I posted this photo below of our dinner last Friday night on Instagram and Facebook and got 435043854 requests for the recipe, so here it is! It was AMAZING and I cannot wait to make (and taste) it again. 

1lb fettuccine

1 1/2lb steak (cut in to medallions)

8oz spinach (I ran out of time and forgot to add)

1/2 cup butter

1/2 cup heavy cream

1 clove garlic (I used about a tsp of garlic powder)

1/2 cup gorgonzola

1/4 cup parmesan, shredded

1/2 cup balsamic vinegar

2 tablespoons brown sugar
I will also add mushrooms next time

In a small saucepan combine balsamic and brown sugar over med-high heat. Bring to a boil and reduce heat to low and simmer for 20 minutes. Stirring frequently. Once it coats the back of a spoon, remove from heat. Set aside.

In a small saucepan melt butter with the garlic clove over low heat. Once melted remove the garlic. Turn heat to medium; add heavy cream. Whisk constantly until it starts to thicken; add gorgonzola and parmesan. Make sure all the cheese is melted, remove from heat.

Meanwhile cook your pasta according to package directions.

Preheat grill or grill pan. Salt and pepper steak medallions. Add to grill, cook for about 7 minutes, this is for a medium. Cook to your liking.

Heat a large skillet over med-low heat, add just a dash of olive oil. Throw in the spinach, wilt down. Reduce heat, add drained pasta and gorgonzola-alfredo sauce. Stir to combine.

To plate; place fettuccine mixture in a pasta bowl, top with a few steak medallions, drizzle with balsamic glaze. ---------- For dinner this week at the Baker residence.. Monday -  Prosciutto & Fontina Chicken with Lemon Mushroom Sauce with arugula parmesan salad (Plans changed last week and I never made this chicken dish) Tuesday - White cheddar broccoli soup Wednesday - Garlic parmesan crusted pork chop with sauteed zucchini and mushrooms Thursday - Greek marinated chicken breasts with brussels sprouts salad Friday - Dinner at the in-laws' Saturday - Volunteering at Food + Wine Festival Sunday - Volunteering at Food + Wine Festival

Cauliflower Fried Rice + Weekly Dinner Menu.

So this week, we're cheating a little bit on our low carb dinners during the week. Tonight we're bringing a chicken and rice dish to Cameron's grandmother and her husband, and Thursday night we're bringing quesadillas to Emily and David. It's ok to cheat every now and then. :)

Last night, I made this cauliflower fried rice recipe that I came across last week. Maybe I pulsed my cauliflower in the food processor one too many times, but the consistency was more like couscous to us than rice. Don't get me wrong, it was tasty, and a great substitute for the naughty version, but it did not taste like rice to us. Just a heads up about that!

Let me know if you've tried it before and what you thought!

Cauliflower Fried Rice

Recipe and photo found here.

3 cups of raw grated cauliflower (use a cheese grater or food processor) 

 ½ cup frozen peas (I used shelled edamame instead)

 ½ cup carrots, thinly sliced 

 3-4 garlic cloves, minced 

 ½ cup onion, diced 

 ½ TBSP olive oil 

 2 eggs (or 4 egg whites), scrambled 

 3 TBSP soy sauce

In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through. (about 3-4 minutes)

Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.

Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!

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Monday - Ginger glazed mahi with cauliflower fried rice

Tuesday - Angel chicken with brown rice (with Rara and Bill)

 

Wednesday -  Prosciutto & Fontina Chicken with Lemon Mushroom Sauce with Brussels sprouts salad with parmesan lemon vinaigrette

Thursday - BBQ Chicken and avocado quesadillas with rice for Emily & David

 

Friday - Steak Gorgonzola Alfredo

Saturday - Megan working

Sunday - Emily, Dad, Uncle Jay's bday celebrations

Andes Mint Chocolate Chip Cookies + Weekly Dinner Menu.

Our friends, Jen and Joe, came over Friday night to grill out and Jen brought these cookies as an after dinner treat. They were a hit! I ate two that night even though I was stuffed and another one for breakfast yesterday morning. She said they were super easy, too, and the only ingredient you'll probably have to go out and buy are the Andes mints! Enjoy and share with your friends/co-workers because this recipe makes a lot!

Andes Crème de Menthe Chunk Cookies

Recipe and photo found here.Servings: 4 Dozen

 1/2 cup salted butter, softened
 3/4 cup dark brown sugar
 1/2 cup white granulated sugar
 1 teaspoon baking soda
 1 teaspoon baking powder
 2 teaspoons vanilla extract
 2 eggs
1 package (10 oz) Andes® Creme de Menthe Baking Chips or Andes® After Dinner Mints, coarsely chopped
2 2/3 cups all-purpose flour

Preheat oven to 350*

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in baking chips or chopped candy and then flour.
Chill at least one hour in refrigerator.

Measure out approximately 1 ounce of dough.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.

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Apparently I'm on a Designer Bags & Dirty Diapers recipe kick this week. :)

Monday - Mozzarella stuffed chicken meatballs  and spinach salad

Tuesday - Chopped Mexican salad

Wednesday - Megan at special event {details to come!}

Thursday - Roasted chicken legs with corn and edamame

Friday - Megan working event

Saturday - Emily's birthday

Sunday - Homemade pizza {whole wheat crust, olive oil, garlic, artichokes, pine nuts, prosciutto, and fresh mozzarella}

Bacon-Cheddar Cauliflower Chowder + Weekly Dinner Menu.

This is a awesome, healthier alternative to potato soup and I promise it tastes great! 

Bacon-Cheddar Cauliflower Cheddar

Recipe from Iowa Girl Eats

8 slices center-cut bacon, chopped (half used for garnish)

1/2 small onion, chopped OR 1 teaspoon onion powder

1 celery stalk, chopped

2 garlic cloves, minced

salt & pepper

4 cups shredded or grated cauliflower (1/2 large head)

2 Tablespoons water

2 Tablespoons flour

2 cups chicken broth, divided

2 cups 2% milk

3-4 dashes hot sauce (or more or less)

2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)

2 green onions, chopped (optional)

Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.

Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.

Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.

Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

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Monday - Easy Chicken Parmesan with Caesar salad for David & Emily

Tuesday - Grilled Chicken with Pan Seared Brussels Sprouts with Gorgonzola and Cranberries

Wednesday - Ginger glazed mahi with glazed carrots

Thursday -  Date night

Friday - Valentine's Day / Megan working until 9pm :(

Back at it..

Well, after months of eating whatever we want, we've decided to get back on the no/low carb dinner train during the week. After all, boat weather will be here before we know it! Last time we did this, I felt like I was always making the same thing. This time, I've got some new veggie recipes in the mix and I'm hoping they'll all be a hit!

Here's what I'll be making for dinner this week..

Tuesday -   Chicken parmesan meatballs with roasted squash  

Wednesday - Pork chops with mushrooms with Cinnamon Roasted Butternut Squash

Thursday - Grilled chicken breasts with pan seared Brussels sprouts with gorgonzola and cranberries

Friday - Out to eat

Saturday - Rebecca & Marcus' Wedding!

Sunday - Bacon-Cheddar Cauliflower Chowder

Apple Pie on the Rocks + Weekly Dinner Menu.

Apple Pie on the Rocks

Picture and recipe found here.

 1 oz Vanilla Vodka

1 oz Fireball Whiskey

4oz Apple juice

Pinch of  ground cinnamon

Brown sugar for the rim

Ice

Cinnamon stick for garnish, optional

Wet the rim of your rocks glass just a little, and gently sugar the rim with brown sugar.

In a martini shaker, pour the vodka, Fireball, apple juice, and ground cinnamon together with a handful of ice cubes.

Shake 10 times and pour the contents into the glass without wiping off the sugar rim.

Serve chilled and with a cinnamon stick, for garnish.

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On the dinner menu this week....

  

 Monday - Trader Joe's chicken chili verde burritos with yellow rice

Tuesday - Trader Joe's mahi burgers with sauteed Brusells sprouts with pine nuts and parmesan

Wednesday - Chicken and gnocchi (trying out this lemon, artichoke and white wine sauce) with salad

Thursday - Al Di La with Shelby, Ally, and Caitlin

Friday - ?

Saturday - ?

Sunday - White bean and chicken chili

*I'll be doing a Trader Joe's review post soon!

Italian Sausage Tortellini Soup + Weekly Dinner Menu.

It was in the 20's last night and I know that I shouldn't be complaining because a lot of y'all are facing negative temperatures right now. But that is not ok for Charleston. This type of weather demands hot soup, fuzzy socks, and a roaring fire. Try this one tonight! 

Italian Sausage Tortellini Soup

Recipe and photo from Two Peas and Their Pod

1 lb. Italian Sausage, rolled into 1/4 teaspoon size balls
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 cups vegetable or chicken broth
2 (15 ounce) cans diced tomatoes
1 1/2 cups chopped kale
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste

In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.

In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, and red pepper flakes. Cook until peppers are soft, about 3 minutes.

Stir in the broth, tomatoes, and kale. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.

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Here's what's on our dinner menu this week..

Monday - Chicken enchiladas with rice

Tuesday - Lightened up lasagna soup

Wednesday - Sundried tomato and feta turkey meatloaf with mashed potatoes

Thursday - Trader Joe's Greek chicken with orzo

 Friday -  Angel Oak with the supper club for Restaurant Week!

Saturday - Grilling steaks with the parents

Sunday - Trader Joe's chicken fettuccine alfredo