Sara's House

Farm to table to you

Week’s Worth of Meals

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I’m going to try out something new.  A few times a month at the beginning of the week, I’ll post a week’s worth of meal ideas with recipes for the main part of each day’s meal.  I haven’t necessarily tried all of these recipes and most of them I have found on Pinterest and have pinned them here, but I’d like to try them…someday soon!  So, if any of you try these out, let me know how they are!  

Day 1
Asian Inspired Flat Iron Steak with Rice and Steamed Broccoli


Asian Inspired Flat Iron Steak Recipe

Author: Savory Sweet Life & The Pioneer Woman
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4-6

Ingredients:
  • 1/2 cup Soy Sauce
  • 1/2 cup Sherry
  • 1/4 cup Honey
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons (heaping) Minced Ginger
  • 2 Tablespoons (3-5 cloves) Minced Garlic
  • teaspoons Crushed Red Pepper Flakes
  • 2 Flat Iron Steaks
  • Garnish: 2 Tablespoons Roasted Sesame Seeds and 2 Green Onions, slivered.
Directions:
  1. Gather all ingredients together – soy sauce, sherry, honey, sesame oil, garlic, ginger, red pepper flakes, and flat iron steak.
  2. Whisk the ingredients in a bowl. Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 3-6 hours.Grill steaks on high heat for 4 minutes on each side for medium rare steaks. Allow steaks to rest for 5 minutes before slicing and serving. Sprinkle roasted sesame seeds and green onion slivers on top to garnish.
Day 2
Sour Cream Chicken Enchiladas with a side of black beans


By Deb’s Recipes
Prep Time: 25 mins
Total Time: 45 mins
Servings: 8

Ingredients:

    • 1 lb chicken breasts, diced
    • 1 medium onions, chopped
    • 1 tablespoon vegetable oil
    • 8 8-inch flour tortillas, softened
    • 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
    • 1/4 cup butter
    • 1/4 cup flour
    • 1 (15 ounce) cans chicken broth
    • 1 cup sour cream
    • 1 (4 ounce) cans chopped green chilies

Directions:

  1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Day 3
Spaghetti with Sauteed Chicken and Grape Tomatoes with Garlic Cheese Bread and a side salad


Servings: 4 


Ingredients:
  • 2 skinless chicken breast halves, diced in 1 inch cubes
  • cooking spray
  • 1/2 tsp each of dried oregano and dries basil
  • kosher salt and fresh pepper
  • 8 oz spaghetti
  • 2 cups grape tomatoes, halved
  • 6 cloves garlic, smashed and coarsely chopped
  • 4 tsp extra virgin olive oil
  • 4 tbsp chopped fresh basil

Directions:

  1. Bring a large pot of salted water to boil.
  2. Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
  3. Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
  4. While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese. 

Day 4
Capers & Halibut with a side of green beans 


Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 4
INGREDIENTS:
1 tablespoon olive oil
2 (8 ounce) steaks halibut
1/2 cup white wine
1 teaspoon chopped garlic
1/4 cup butter
salt and pepper to taste
3 tablespoons capers, with liquid
DIRECTIONS:
1. Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
2. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
3. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it
Day 5
Baked Potato Soup with Sandwiches


Ingredients:

  • 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes

  • 1 medium/large yellow onion, diced
  • 10 cloves of garlic, minced (if you use jarred, it’s a 5 teaspoon equivalent)
  • 64 ounces (8 cups) chicken stock or broth
  • 16 oz cream cheese, softened (I use low fat)
  • 1 tablespoon seasoned salt (I use Aunt Cora’s Soulful Seasoning)
  • optional garnishes: crumbled bacon, shredded cheese, green onions

Directions:

  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.

  2. Cook on high for 6 hours or low for 10 hours.
  3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
  4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.


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