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Fiesta Nachos – a quick family meal

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After a long week…month…year…sometimes you just need a big ol’ plate of nachos to soothe your soul! One thing I really love about nachos as a family meal is that everyone can get the topping they want without much difficulty. Fiesta Nachos is sort of the very traditional plate of nachos you think of when you conjure up a mountain of goodness.

Basically, everyone gets the same base – chips, ground beef, pinto bean and cheese – and then gets to layer on the toppings they like most. I do prefer to use whole pinto beans because they are easier to evenly distribute then refried beans. I make a very simple “salsa” – which is really just onions and tomatoes combined – again so that everyone can decide how spicy they want things.

The taco sauce is a must on these nachos – it adds moisture and a ton of great flavor. You could use green taco sauce if you prefer it. Make sure you get it a good wide coverage on the whole plate when you are putting it on. You could also change things up with other topping choices – like guacamole, black olives, cojita cheese, lettuce…the list goes on and on.

If you wanted to make this dish a little more healthy – it’s actually not that bad as long as you use good quality products – you could make a few switches. You could do a direct swap for the ground beef with ground turkey or ground chicken. Or you could switch out black beans for pinto beans. Both would still make a delicious plate of home cooked nachos! Want more recipes – check out my collection of Nacho Recipes.

Now let’s get cookin’

Fiesta Nachos

Nachos for the whole family are just a few steps away!

Course Main Course

Cuisine American, Mexican

Keyword cheese, fiesta nachos, ground beef, ground beef recipes, nachos

Prep Time 15

Cook Time 35

Servings

Ingredients

4 cups Tortilla Chips
2 15oz cans Pinto Beans drained
4 cups Cheddar Cheese shredded
8 oz Sour Cream
3 Roma Tomatoes diced
½ White Onion diced
2 Garlic Cloves minced
1 tsp Lime Juice
1 tsp Cumin
½ cup Pickled Jalapenos optional
½ cup Taco Sauce red
3 Scallions chopped

For the Beef

2 lb Ground Beef
1 tsp Chili Powder
1 tsp Cumin
1 tsp Salt
1 tsp Garlic Powder

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Instructions

Prepare all of the ingredients. Preheat oven to 425deg
In a bowl, combine tomatoes, onion, garlic, lime juice and cumin. Set aside until ready to build nachos.
In a large saute pan over medium-high heat, add ground beef and seasonings. Cook and crumble until no longer pink.
Cover 2 large baking sheets with foil. Start with a single layer of chips, then sprinkle each tray with half of the ground beef, then half of the pinto beans, then half of the cheese. Place in oven and bake for 20 minutes.
To build an individual plate of nachos – put roughly a quarter of one tray on a plate. Top with fresh salsa, the sour cream, taco sauce, scallions and jalapenos (if desired).

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Simple Fall Soups

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Leaves changing colors and beginning to fall to the ground. Getting dark sooner, getting cooler earlier, maybe a little rain starting to trickle? All these things make me think of Autumn and my mind instantly turns to warm bowls of soup. I have gathered a collection of Simple Fall Soups that do not take tons of time to cook so they can be made any night of the week!

I have two “secrets” for making soups quickly but full of flavor. And neither requires an extra kitchen appliance like a Crock Pot or InstaPot. The first is BROTH! Be it vegetable, chicken, or beef – using broth instead of water will always give you a leg up in the flavor game. And secondly, dried herbs – use them often and us more than you think. Fresh herbs are great and give good flavors but dried herbs develop faster in a mostly liquid environment like soup. **Extra Tip** Place the dried herbs in a bowl and use the back of a spoon (you could also use a pestle and mortar if you have one) to gently press the herbs. Don’t crush them to a powder by any mean, just a gentle pressing to help release the flavors quicker.

Spaghetti Soup (get the full recipe here!)

Ginger Dumpling Soup

Potato Leek Soup with Sausage (get the full recipe here!)

White Bean Chicken Soup

Corn Soup (get the full recipe here!)

The recipe cards are all recipes directly from my cookbook – Homemade on a Weeknight: A Family Cookbook by Estelle Forrest. You can get more recipes like these by purchasing a copy of the cookbook on Amazon in either Paperback or eBook Versions.

Hoisin Noodles with Tempura Shrimp

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Sometimes you just need something real quick and easy to get on the table. But that doesn’t mean you have to sacrifice taste or quality. Hoisin Noodles with Tempura Shrimp is ready in less than 30 minutes and so packed with flavor you are going to flip!

The sauce you make for the noodle does have a little kick from the Sriracha but it is not over powering. If you need to take it down a notch, you could put in half as much or add a little more lime juice or rice vinegar to cut the spice. But really if you eat the meal as a whole – eat a shrimp with a bite of noodles – it balances out very nicely.

Yes – I know it’s not real Tempura!

Now before the purists come after me – I know this is not a traditional tempura recipes. This is what I like to call “tempura-esque” – as it just gives you the same light flavor of it without a full on batter and deep fry. It keeps it simple so you can get it cooked in under 30 minutes. I also like to add the garlic and ginger to the flour so that you still get a little flavor. I will say that you do have to use raw shrimp for this. If you use precooked – it will be super rubbery once you fry it up. And if you have it frozen, make sure to take it out to the fridge the night before and then rinse and dry it off before putting it in the flour. If not, it will get sort of gummy and not crisp up.

Shrimp is a great protein to add to your regular rotation. It has a very mild “fishy” or “seafood” flavor – so it’s a good place to start with picky eaters. And it can really break up the monotony of beef, chicken, pork all the time. For more shrimp ideas – check out my Shrimp Recipes!

Hoisin Noodles with Tempura Shrimp

Course Main Course

Cuisine American, Chinese

Keyword noodles, shrimp, shrimp recipes, tempura shrimp

Prep Time 10

Cook Time 25

Servings

Ingredients

5 Scallions chopped
1 tbsp Sesame Seeds

For the Shrimp

2 lb Large Shrimp peeled, deveined, tails-on
1 cup Flour
1 tsp Garlic Powder
1 tsp Ginger Powder
2 tsp Baking Soda
4 tbsp Avocado Oil

For the Noodles

1½ lb Linguini
1 tbsp Rice Vinegar
1 tbsp Lime Juice
1 tbsp Coco Aminos
1 tsp Fish Sauce
1 tsp Ginger grated
2 tbsp Hoisin Sauce
1 tsp Sriracha

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Start water boiling for pasta.
Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot and set aside.
In a large bowl, add all shrimp ingredients except oil. Toss to evenly coat. (you don't need a thick coat on each piece, more of a light dusting)
In a large saute pan over medium high heat, add 2 tbsp of oil. Add shrimp – one by one – in a single layer on bottom of pan. Cook for 2-3 minutes then flip once. Cook another 2-3 minutes and remove from pan. Continue with remaining shrimp – adding more oil to pan as needed – until all cooked to crispy outer layer and pink inside.
In a small bowl combine remaining ingredients listed under noodles. Once noodles are done cooking, add 3/4 of scallions and sauce. Toss to coat.
In a shallow bowl, place a portion of the noodles. Then layer on a portion of shrimp, 8-10 pieces per person. Sprinkle with remaining scallions and sesame seeds.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Weekly Meal Planner – Week 10

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Getting into the full swing of back-to-school around here. I hope my weekly meal plan is helping you ease back into things. Meal planning is a habit that you have to keep at until its full ingrained. You can do it!

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

Homemade on a Weeknight Blank Menu Planner

And here is this week’s Meal Plan!

HomemadeonaWeeknight-Meal-Planner-Wk10 Download

This Week’s Meal Planner

Sheet Pan Steak Dinner

Sausage & Peppers with Beer Cheese Pasta

Zuppa Toscana

Irish Nachos (get the full recipe here!)

Pizza Salad

Sweet Potato & Sausage Hash

No Sides?

Sometimes in your weekly meal plan, you just don’t need sides. I usually like to pick meals that are “all in one” when things are going to be extra busy that week. It cuts down on dishes, and thinking – both things I do when every possible!

Steak & Asparagus Benedict

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I probably sound like a broken record at this point but – Sauces from scratch are always better and fairly simple to make! For Steak & Asparagus Benedict, a homemade Hollandaise is the 100% necessary. I used to be intimidated by hollandaise sauce and reach for a packet instead of making it on my own. But I feel like I have finally found the right process that works for me and I hope it will work for you too!

The other hurdle with making any type of Benedict is the poached egg. Eggs Benedict is something at least half of my family orders for breakfast when we go out and it’s on the menu. We all love the English muffin topped with thick ham slices, a poached egg and hollandaise. By using the ramekins for each egg, you lesson the risk of breaking the yolk will dropping it into the water. It also makes it easy to make them a little ahead of time and keep them separate. The swirl is another key to success – by getting the water moving in a circular motion, the egg will fold in on itself, giving you a nice tight egg to serve.

This dish is a bit decadent and maybe fancy but really it’s not that hard to get to plate. In fact the whole meal (outside of preheating things) only takes 30 minutes – the amount of time for the asparagus to cook. I will say it is an active 30 minutes – but it is so worth it. If you like to get a little fancy when you cook – check out the other recipes in my Let’s Get Fancy Collection.

Now – let’s get cookin’!

Steak & Asparagus Benedict

A rich and creamy hollandaise sauce over a poached egg, steak and asparagus.

Course Main Course

Cuisine American

Keyword asparagus, egg, egg recipes, hollandaise, Sauce, steak, steak recipes

Prep Time 5

Cook Time 30

Servings

Ingredients

4 Eggs
2 Strip Steaks
2 Scallions chopped
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder

For the Asparagus

1 lb Asparagus ends trimmed
4 tbsp Butter
1 tsp Salt
1 tsp Pepper
3 Garlic Cloves minced

For the Hollandaise

5 Egg Yolks
1 tbsp Lemon Juice
4 tbsp Butter melted
¾ cup Heavy Cream
½ tsp Cayenne Pepper
1 tsp Salt

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 375 deg. Preheat grill to High.
On a baking sheet or grill pan, lay asparagus in single layer. Sprinkle with salt and pepper. Cut butter in half and place on top of asparagus with garlic. Place in oven and cook for 30 minutes.
Start water boiling in a small sauce pan. Start water boiling in a large sauce pan.
Sprinkle both sides of steaks with salt, pepper and garlic powder. Cook on a hot grill for 6-7 minutes on each side. Allow to rest until ready to slice and serve (at least 5 minutes).
Break each egg into a small ramekin. Once the water in the small sauce pan is boiling, use a whisk to get the water swirling and pour on egg into the center of the swirl. Cook for 3 minutes. Rinse out ramekin so that you can return the egg to it once cooked. Repeat with each egg.
In a bowl that is large enough to sit on top of your large sauce pan as a "double boiler", add egg yolks, salt and cayenne. Whisk together and then place bowl on top of boiling water. While whisking continuously, add melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minutes then slowly add heavy cream. Sauce should turn a pale yellow and be thick enough to just drip off a spoon. Remove from heat and set aside while you build the dish.
In a shallow bowl, start with a portion of asparagus (7-8 spears) and top with 4-5 slices of steak. Next place a poached egg on top and ladle hollandaise sauce over the top. Garnish with scallions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Philly Cheesesteak Stuffed Shells

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A little bit Mac & Cheese and a little bit Philly Cheesesteak…. and so so good! Philly Cheesesteak Stuffed Shells are an amazing combo! The really yummy part of this was the made from scratch cheese sauce to incorporate in this dish. I thought I had made enough for leftovers…I was wrong!

Knowing how to make a roux is the key to any good mac and cheese sauce. It is a skill that is a must for a homemade on a weeknight living! According to Wikipedia “Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, bacon drippings or lard are commonly used fats.” What I really think is can you see when the flour is cooked enough to not taste “raw”.

Once you have a solid cheese sauce – this dish is about assembly. Combine the meat, onion and bell pepper mix with some cheese sauce. Stuff the shells and top with provolone and a little more sharp cheddar – because who doesn’t love more cheese!

I served this with a little Caesar Salad pre-mix. Yes… o.m.g…I use salad pre-mixes. I like to make sure my family is getting a good serving of veggies. In general, I usually “doctor” the salad pre-mixes (I like Taylor Farms or an organic variety) with some additional veggies like fresh tomato, onion or cucumber. I want to make sure my family is getting enough fiber for regularity! I almost always serve Pasta Dishes with salads to get a good balance.

Now let’s get cookin’!

Philly Cheese Steak Stuffed Shells

A little bit Mac & Cheese and a little bit Philly Cheese Steak all in one dish!

Course Main Course

Cuisine American

Keyword cheese, cheese sauce, ground beef, ground beef recipes, Pasta, pasta dishes, philly cheesesteak, stuffed shells

Prep Time 10

Cook Time 45

Servings

Ingredients

2 lb Ground Beef
1 White Onion diced
1 tbsp Avocado Oil
1 Green Bell Pepper diced
1 tsp Coarse Black Pepper
1 tsp Salt
1 tsp Red Pepper Flakes
3 Garlic Cloves
1½ lb Jumbo Shells
6 slices Provolone
1 tbsp Parsley
1 cup Sharp Cheddar shredded
2 Scallions chopped

For the Cheese Sauce

4 tbsp Butter
4 tbsp Flour
1 tsp Garlic Powder
1 tsp Salt
1 cup Chicken Broth
1 cup Heavy Cream
1 cup Sharp Cheddar

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 400deg. Start boiling water for shells
Add pasta to boiling water. Cook as directed by package. Drain in a colander and rinse with cold water to arrest cooking process. Set aside.
In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, salt, pepper, and paprika. Cook for until mostly no pink then add green bell peppers. Cook another 4 minutes then drain excess liquid and set pan aside.
In a saucepan over medium heat, add butter, garlic powder and salt. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and cook another 2 minutes. Whisk in heavy cream and cook another 2 minutes. Finally whisk in cheese and cook another 3 minutes.
Pour half of cheese sauce into meat mixture and stir to coat evenly.
In a 13 x 9 glass baking dish, pour a thin layer of cheese sauce in bottom and then line up jumbo shells in rows. Fill each shell with a portion of meat and cheese mixture. Pour remaining sauce over top. Then cover with provolone cheese slices, sharp cheddar and parsley. Place in oven for 20 minutes.
Serve 4-6 shells per person and top with Scallions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS.

Bourbon Apricot Chicken

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Chicken is on the weekly menu at least twice every week – it is so easy to make into any style of food, any flavor profile, and any kid happy! With a good marinade, you can totally boost the flavor punch just by having a bit of forethought to get it going. The simple marinade for this Bourbon Apricot Chicken is a little sweet, a little spicy, and totally yum!

Some people find marinades to be difficult because they think that meat has to sit for hours to be effective – so not true! As long as your marinade has solid flavor (try not to add water ever) then 30 minutes will still achieve a full depth soak. You want to make sure that you have all piece of the meat covered. This usually works best if you use a shallow dish (like a glass baking dish) instead of bowl. This allows for more even coverage. Another really good tip for marinade success – put it in the fridge! The cold helps it soak in better.

I used my stove top grill pan for this. You could put it on your regular grill. Or you cold cook it in the oven – just be sure to put it on a cooking rack on top of the baking sheet so that you get a crispier outer layer. I love my grill pan because I get the same beautiful char marks as going out the grill without having to – you know – GO OUT to the grill! I found mine at Costco, but you can get one on Amazon too.

This chicken recipe pairs super well with my simple Corn Soup (get the recipe here!). You could also serve it over a hearty green salad or with some Whipped Cauliflower.

Bourbon Apricot Chicken

The simple marinade for this Bourbon Apricot Chicken is a little sweet, a little spicy, and totally yum!

Course Main Course

Keyword apricot, bourbon, Chicken, Chicken Dishes, Chicken Recipes

Prep Time 10

Cook Time 20

Marinade Time 30

Servings

Calories 378kcal

Equipment

Grill Pan

Ingredients

8-10 Chicken Thighs bone-in, skin removed
1 cup Apricot Preserves
1 Scallion chopped
2 Garlic Clove minced
⅓ cup Bourbon Whiskey I used Jim Beam
¼ cup Lime Juice
1 tbsp Coco Aminos
1 tbsp Sriracha

Get Recipe Ingredients

Instructions

Prepare all of the ingredients.
In a bowl, combine all of the ingredients except chicken. Then add chicken and toss until well coated. Cover and place in refrigerator for at least 30 minutes up to 24 hours.
Preheat Grill Pan to medium-high. Once ready, cook chicken thighs for 8-10 minutes on each side (depending on size).

Nutrition

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Corn Soup – simple and delicious!

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Soups are so much fun to make. You can literally clear out your fridge and make something simple and delicious. It is also super easy to get a ton of flavor in under 30 minutes like this really easy to make Corn Soup. I know most people save soups for the colder months – but I like soup all year round. There is just something about a homemade soup that makes me feel comfy and cozy.

The secret to making this soup creamy but still have chunks of corn is the all-magical immersion blender! By blitzing roughly half of the soup into a creamy consistency and then adding it back you get the best of both worlds – creaminess and bite. If you don’t have an immersion blender, you can totally use a blender – just be sure you don’t put a full lid on the hot liquid when you blitz it – it an make a hot mess in your kitchen! The yummy flavors of the leeks and scallions add a depth of flavor that you are going to love so much. And then there is the miso! Miso gives off this silky sweet flavor that highlights the sweetness of the corn and the dryness of the white wine.

The garnish on this soup is also important – not just for looks. The thinly sliced radishes not only add a beautiful color to the soup, but it gives it a fresh, crispness as well as a touch of the peppery flavors radishes are known for.

This simple soup would go beautifully with my Bourbon Apricot Chicken (get the recipe here!) – yes it’s as good as it sounds! You could also have it on it’s own or serve it with a hearty green salad for a little Soup, Salad and Breadsticks combo!

Corn Soup

This creamy corn soup is so full of flavor you could eat it all on it's own, if you wanted.

Course Main Course, Side Dish, Soup

Cuisine American

Keyword corn, corn soup, soup, soup recipes

Prep Time 10

Cook Time 30

Servings

Calories 250kcal

Equipment

Immersion Blender

Ingredients

3 15 oz cans Sweet Corn drained
4 tbsp Butter
2 Leeks thinly chopped
4 Scallions thinly chopped (some reserved for garnish)
3 Garlic Cloves minced
1 ½ qt Broth chicken or vegetable
1 tsp Thyme
¼ cup White Miso
¼ cup White Wine
1 tsp Sea Salt
1 tsp Coarse Black Pepper
½ cup Parmesan Cheese shredded
2 Radishes thinly sliced (for garnish)
1 tbsp Parsley for garnish

Get Recipe Ingredients

Instructions

Prepare all of the ingredients.
In a large pot over medium-high heat, melt butter. Add leeks, garlic and scallions. Cook for 2 minutes then add wine and cook another 2 minutes. Reduce heat to medium, add broth, thyme, bay leaf salt and pepper, cover and cook for 15 minutes.
Add corn to pot and let cook for another 5 minutes. Remove 3 cups of soup to bowl and add miso. Using an immersion blender, blitz until creamy. Return to pot, stir to combine, add cheese and cook another 5 minutes.
Serve in a shallow bowl and top with radish slices, parsley and reserved scallions.

Nutrition

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Make Spaghetti Soup for #MeatlessMonday!

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A simple, delicious soup that gives you all the flavors of Spaghetti on a spoon! Give my Spaghetti Soup a try this Meatless Monday. It is a bowl full of homemade goodness that will warm everyone. It’s also all in one pot – so less dishes!!

I actually started making a version of this as a teenager. I would just bowl a single portion of pasta, pour in one of those small cans of tomato sauce, and then stir in a packet each of Parmesan cheese and red pepper flakes that we always had leftover from pizza. To be honest – it hasn’t changed all that much in the last 20 years. Sometime you just don’t need to mess with something so simple yet delicious.

I usually serve this with some bread sticks and a quick Caesar salad. I have also mixed in some mini-meatballs or some chunks of sausage to make it a little more hearty. This is a great budget-friendly meal that is sure to please your kids. Soups are a great meal for the colder months and you really don’t need a lot of time to get a ton of flavor out of them.

I pulled the recipe straight out of my cookbook to share with you all. If you like it and want to see more family weeknight meal ideas – please check it out. It is called Homemade on a Weeknight: A Family Cookbook by Estelle Forrest and it is available in Paperback and eBook Versions.

Spaghetti Soup

A simple, delicious soup that gives you all the flavors of Spaghetti on a spoon!

Course Main Course

Cuisine American, Italian

Keyword soup, soup recipes, spaghetti soup

Prep Time 5

Cook Time 30

Servings

Ingredients

1½ lb Medium Shell Pasta
2 15 oz cans Tomato Puree
1 9 oz can Tomato Paste
1 cup Parmesan Cheese Grated
1 tsp Sea Salt
1 tsp Coarse Black Pepper
1 tsp Oregano
1 tsp Basil
1 tsp Parsley
1 tsp Red Pepper Flakes

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Instructions

Prepare all of the ingredients
In a large pot, bring water to boil for the pasta. Add pasta and prepare as directed on the package. Drain all but 3 cups of pasta water and pasta from pot.
Stir in tomato pasta and puree, as well as the seasonings. Reduce heat to medium and let simmer for 10 minutes. Stir in Parmesan cheese and serve.

Weekly Meal Planner – Week 9

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A lot of families are headed back to school at this point – whether it’s in-person, virtual or some hybrid version. Which means more focus from the parents in these situations. Meal Planning can be such a stress reliever. Not having to think about what you will make for dinner each day can make things so much easier. Being able to make a grocery list and one trip to the store for the whole week – so much easier. This week’s meal planner is going to be a hit in your home!

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

And here is this week’s Meal Plan!

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This Week’s Meal Planner

Sausage & Peppers Beer Cheese Pasta (get the full recipe here!)

Chicken & Bacon Carbonara

Shrimp Fried Rice

Turkey Bean Chili

Spicy Garlic Parmesan Wings

Meal Planning 101

There are lots of different methods to Meal Planning. Some people like to plan out a whole month – some people want to repeat their meals over and over again. Some people take it a week at a time – some people just pick 7 dishes for a week and then eat them as they decide that’s what they want. None of these methods are wrong. The only way to go wrong with meal planning…is to not do it!

Fiesta Nachos

Ingredients

For the Beef

Instructions

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Yes – I know it’s not real Tempura!

Hoisin Noodles with Tempura Shrimp

Ingredients

For the Shrimp

For the Noodles

Instructions

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This Week’s Meal Planner

No Sides?

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Steak & Asparagus Benedict

Ingredients

For the Asparagus

For the Hollandaise

Instructions

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Philly Cheese Steak Stuffed Shells

Ingredients

For the Cheese Sauce

Instructions

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Bourbon Apricot Chicken

Equipment

Ingredients

Instructions

Nutrition

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Corn Soup

Equipment

Ingredients

Instructions

Nutrition

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Spaghetti Soup

Ingredients

Instructions

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This Week’s Meal Planner

Meal Planning 101

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