October 2020 Week 2

October 2020 Week 2 Meal Plan

Burgers

Turkey Breast: https://feyenfinds.wordpress.com/2020/10/11/turkey-breast/

Ground Beef Enchiladas: https://feyenfinds.wordpress.com/2020/10/11/ground-beef-enchiladas/

Oven Baked BBQ Chicken: https://feyenfinds.wordpress.com/2020/10/11/oven-baked-bbq-chicken/

Margarita Pizza: https://feyenfinds.wordpress.com/2020/09/27/margarita-pizza/

Oven Baked BBQ Chicken

https://sites.google.com/site/jamiecooksitupprintablerecipes/oven-baked-bbq-chicke

4 chicken breasts (2 1/2-3 pounds)
3 cloves garlic, minced
1/4 C olive oil
1 tsp smoked paprika
1 Tb lemon juice (bottled is fine)
1 1/2 C Sweet Baby Rays BBQ Sauce

1. Grab some chicken breasts. I opted for the boneless, skin-less variety but bone in chicken breasts would work very well and would produce a more tender final product. 
2. Cut each chicken breast in half. 
3. Into a gallon sized zip-loc bag place 3 cloves garlic (minced), 1/4 C olive oil, 1 tsp smoked paprika and 1 Tb lemon juice.
4. Add the chicken, close the bag securely and turn it over several times allowing the marinade to coat all of the chicken pieces. 
5. Place the bag in the fridge for 1 hour and up to 24. 
6. Preheat your oven to 400 degrees. 
7. Spray the inside of a 9×13 pan with cooking spray and place the chicken out evenly in the pan. Sprinkle with salt and pepper. Discard the marinade. 
8. Cover the pan with foil. It helps to use a pan that has a lip so you can tuck the foil tightly under it. This will keep your chicken moist. 
9. Pop the pan in the oven and let it bake for 40 minutes. 
10. Remove the foil from the chicken. There will be some broth in the bottom of the pan, carefully pour it out into your sink. Drizzle some BBQ sauce over the top of each piece. Brush it around a bit so it covers each breast. Place it back in the oven (uncovered) for 5 minutes. Take it out and drizzle with more BBQ sauce. Bake for another 10 minutes. Applying the sauce 2-3 times and allowing it to continue baking (uncovered) will help the sauce get nice and sticky and wonderful for you. Serve and enjoy!

Ground Beef Enchiladas

From: https://jamiecooksitup.net/2011/09/ground-beef-enchiladas/

SAUCE:
1 T canola oil
1 T flour
1  28 ounce can enchilada sauce (I used mild)
2 C chicken broth
1/2 t salt
1/2 t pepper
2 T fresh cilantro, chopped

MEAT and FILLING:
1 1/2 pounds ground beef
1 medium onion, chopped
2  4 ounce cans green chilies
1/2  t salt
12-14 white corn tortillas
3 C cheddar cheese, grated
1/2 C black olives, chopped
1 C green onions, chopped
1/2 C cilantro, chopped

1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together. 
2. Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Whisk it all together to combine. 
3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes. 
4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally. 
5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies. 
6. Chop up your green onions, olives and cilantro. Spray a 9×13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan.
7. Heat up a large griddle and spray it with cooking spray. Cook the tortillas until each side is just a bit crisp and golden, about 2 minutes per side.  This will make it easier to fill them, you shouldn’t have any trouble with them cracking.8. Take your tortillas one at a time dip it into your red sauce, making sure that the sauce covers both sides. 
9. Lay the smothered tortilla onto a cookie sheet and cover it with meat, green onions, olives, cilantro and cheese.
10. Roll the tortillas up and lay them seam side down into the pan. Pour the rest of the sauce over the top of the enchiladas. Sprinkle cheddar cheese over the top of the sauce. Top with any leftover green onions and olives. Bake at 350 degrees for 20 minutes, or until bubbly.
11. Remove the pan from the oven, sprinkle with chopped cilantro and serve.

Turkey Breast

From: https://jamiecooksitup.net/2012/05/turkey-breast-of-wonder-crock-pot/

1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
 
1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don’t have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 
2. Place the old bird in the crock pot. 
3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix. 
4. Mix the ingredients together and pour them over the top of the bird. 
5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don’t like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist.
6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

October 2020 Week 1

October 2020 Week 1 Meal plan

Broccoli Soup: https://feyenfinds.wordpress.com/2020/09/19/broccoli-and-cheese-soup/comment-page-1/#comment-47

Asian Lettuce Wraps: https://feyenfinds.wordpress.com/2020/09/27/asian-lettuce-wraps/

Smothered Chicken:

Meatballs: https://feyenfinds.wordpress.com/2020/09/27/sweet-and-savory-meatballs/

Smokey Potato & Chicken Casserole: https://feyenfinds.wordpress.com/2020/09/27/smoky-potato-and-chicken-casserole/

Margarita Pizza: https://feyenfinds.wordpress.com/2020/09/27/margarita-pizza/

Margarita Pizza

From: https://jamiecooksitup.net/2015/05/margarita-pizza/

homemade pizza dough
homemade pizza sauce
2 Tb olive oil
3 “on the vine” tomatoes
2 C mozzarella cheese
1/4 tsp italian seasoning
freshly cracked pepper
12-14 fresh basil leaves
Instructions

1. Preheat your oven to 475.
2. Make some homemade pizza crust.
3. Drizzle about 2 Tb olive oil onto a large cookie sheet and set the dough onto it. Let the dough rest for 5 minutes. Don’t skip this step or the pizza will be super hard to stretch out.
4. While your dough rests make some homemade pizza sauce. You will only need half of the sauce for this recipe. Good news is, it freezes super well. I generally put the leftover sauce in a quart sized ziploc bag and lay it out flat in my freezer.
5. Grab 3 tomatoes. The pizza will be much better if you use “on the vine” tomatoes or fresh garden tomatoes. Slice the tomatoes into 1/4 inch rings.
6. Sprinkle 2 C mozzarella cheese (freshly grated, if you can) over the sauce. Lay the tomatoes out over the cheese and sprinkle with 1/4 tsp italian seasoning and a bit of freshly cracked pepper.
7. Pop it into the oven and allow it to bake for 15-20 minutes or until the crust is cooked through.
8. Grab some fresh basil (about 12-14 leaves) and spread it out evenly over the pizza.
   Serve and enjoy!

Smoky Potato and Chicken Casserole

From: https://jamiecooksitup.net/2015/09/smoky-potato-and-chicken-casserole/

1 (28 ounce) package O’Brien Hash Browns
3 C chicken, cooked and cubed
1/2 C green onion, chopped
2 C shredded cheddar cheese, divided
1 tsp seasoned salt
salt and pepper
2 (10.5 ounce) cans cream of chicken soup
1/2 C sour cream,
1/2 C water,
3/4 C milk
1 tsp chicken bouillon granules
1 tsp smoked paprika
30 Ritz crackers
Instructions

1. Preheat your oven to 350 degrees.
2. Grab a (28 ounce) package of Diced Potatoes with Onions and Peppers (otherwise known as O’Brien Hash Browns). Pop them in the microwave for 3-4 minutes. You don’t want to add them to the other ingredients while they are still frozen. Once they have thawed, pour them into a large mixing bowl.
3. Add 3 C chicken, cooked and cubed. (I used pre-cooked, grilled chicken strips from Costco). Add 1/2 C chopped green onion, 1 C shredded cheddar cheese, 1 tsp seasoned salt and a bit of salt and pepper. Give it a stir to combine.
4. Into a small mixing bowl place 2 (10.5 ounce) cans of cream of chicken soup, 1/2 C sour cream, 1/2 C water, 3/4 C milk, 1 tsp chicken bouillon granules and 1 tsp smoked paprika. Whisk it together to combine.
5. Pour the sauce over the potato/chicken mixture and stir it well to combine.
6. Spray a 9×13 pan with cooking spray and spread the mixture out evenly over the pan.
7. Sprinkle 1 C grated cheddar cheese over the top.
8. Place 30 Ritz Crackers into a gallon sized Ziploc bag. Crush them into crumbs with a rolling-pin. Sprinkle them over the cheese.
9. Cover the pan and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes, or until the crumbs and cheese are golden brown.
10. Allow it to sit on the counter for 10 minutes, then dig in and enjoy!

Sweet and Savory Meatballs

From: https://jamiecooksitup.net/2014/03/sweet-and-savory-bbq-meatballs/

MEATBALLS:
1 onion, finely chopped
1 1/2 sleeves saltine crackers
2 pounds ground beef (I used 9% lean)
3 eggs
salt and pepper
3 Tb honey mustard
1/2 C ketchup
1 tsp Worcestershire sauce

SAUCE: 
1/4 C ketchup
3/4 C sweet baby rays
1 C brown sugar

1. Preheat your oven to 400 degrees.
2. Chop an onion up into small pieces. Now, just a word of caution here. Chop the onions much smaller than the onions you see in this picture. Mine ended up being a bit too big and I wished I had taken the time to chop them in to fine little pieces.
3. Pour 1 and 1/2 sleeves of saltine crackers into a gallon sized Ziploc bag. Crush the crackers with a rolling-pin until they are all crumbly and wonderful.
4. Into a large mixing bowl place the cracker crumbs, 2 pounds ground beef (I use 9% lean), 3 eggs, salt and pepper, 3 Tb honey mustard, 1/2 C ketchup
and 1 tsp Worcestershire sauce. Get your hands down into the bowl and mix all of the ingredients together well.
5. Line 2 large cookie sheets with tin foil and spray it with cooking spray. Roll the meat into 2 inch balls and lay them out evenly on the trays.
6. Bake them in the oven for 20 minutes.
7. While the meatballs cook away, combine 1/4 cup ketchup, 3/4 cup Sweet Baby Rays BBQ sauce and 1 cup brown sugar.
8. When the meatballs have a nice, crispy,  dark brown exterior take them out of the oven and drizzle about 2 teaspoons of sauce over each one. Pop them back in the oven for 15 minutes to allow the sauce to heat through and get all sticky and marvelous.

Asian Lettuce Wraps

From: https://jamiecooksitup.net/2010/03/asian-lettuce-wraps/

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hour

Yield: 6 Servings

3 Chicken breasts
1 red or green bell pepper, chopped
1 1/2 T garlic
3/4 C carrots, chopped
1 C celery, chopped
1 large onion, chopped
1 C whole almonds
1 head Romain lettuce hearts

Sauce:
1 T peanut butter
2 t hoisin sauce
2 t oyster sauce
2 T soy sauce
1/4 C sugar
1/2 C brown sugar
1 t rice wine vinegar
1 t sesame oil
pinch red pepper flakes
Instructions

1. Cut up your chicken breasts into small pieces (I use a sharp pair of kitchen scissors) and cook in a hot skillet with about 1 T olive oil. Add a bit of salt and pepper into the pan as well. Cook until the chicken pieces are a nice golden color.
2. While your chicken is cooking, chop up all your veggies so they are about the same size.
3. When the chicken is done remove it from the pan and place it on a plate. Add another T of olive oil to the pan and throw in your veggies. Cook for about 15 minutes on medium high heat, or until the veggies are crisp tender. You don’t want to over cook them.
4. Add all of the sauce ingredients into a small bowl and whisk it together until smooth. Have a little taste….it’s super good!
5. Add the chicken, sauce, and almonds into the skillet with the veggies. Stir everything around until it becomes incorporated. Cook it until everything is heated through. Just 2-3 minutes should be plenty.
6. Serve inside a nice lettuce leaf, with rice on the side. It looks as pretty as a picture, doesn’t it? Tastes pretty darn good too.

September 2020 Week 4

September 2020 Week 4 Meal Plan

Apple Spiced Pork Chops: https://feyenfinds.wordpress.com/?s=pork+chop

Broccoli Cheese Soup: https://feyenfinds.wordpress.com/2020/09/19/broccoli-and-cheese-soup/

Honey Garlic Chicken: https://feyenfinds.wordpress.com/2020/06/06/honey-garlic-chicken/

Enchilada Skillet: https://feyenfinds.wordpress.com/2020/08/29/enchilada-skillet/

Parmesan Tilapia: https://feyenfinds.wordpress.com/2020/09/19/parmesan-tilapia/