Meal Plans: February 17-20

For the first week of meal planning, I’m going to keep things simple.  Technically, I’m still allowed to eat out until Wednesday, so I’ll be taking full advantage of that. I’m also only going to document dinners this first week.  So four days – four dinners.

As a note, most recipes serve more than one person.  To keep my sanity, I’m going to give the verbatim recipe under the meal planning posts and as I discuss my adventure posts in detail I’ll break it down for one serving.  This means I can’t guarantee I’m going to make the recipe true to form.  For instance, it’s highly likely I’ll forgo an ingredient for the sake of saving money (parchment paper? no way.).  So without further adieu, here we go!

(all recipes this week are via Real Simple)

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Wednesday

Cheese Ravioli with Grape Tomatoes and Wine

In a large skillet, cook 2 chopped shallots in olive oil over medium heat until tender, 3 to 5 minutes.  Add 1 pint halved grape tomatoes and 1 cup white wine; season with salt and pepper.  Cook until the tomatoes begin to soften, 4 to 5 minutes.  Mix in the ravioli, 2 tablespoons butter, and 1/4 cup chopped parsley.

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Thursday

Honey-Soy Glazed Salmon with Spinach and Peppers

1 Tablespoon honey

3 Tablespoons low-sodium soy sauce

1 1-1/4 pound piece skinless salmon fillet, cut into 4 pieces

Kosher salt and black pepper

1 tablespoon canola oil

1 red bell pepper, thinly sliced

1 tablespoon chopped fresh ginger

3 bunches spinach, thick stems removed (about 12 cups)

1 tablespoon toasted sesame seeds

  • Heat broiler. In a small bowl, combine the honey and 1 teaspoon of the soy sauce.
  • Place the salmon on a foil-lined broiler-proof baking sheet and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.Broil for 5 minutes.  Spoon the honey mixture over the salmon and broil until the salmon in opaque throughout, 2 to 5 minutes more.
  • Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the bell pepper and cook, tossing occasionally, until just tender, 3 to 4 minutes; stir in the ginger.
  • Add the spinach and 1/2 teaspoon salt and cook, tossing, until just wilted, 2 to 3 minutes.  Add the remaining 2 teaspoons of soy sauce.  Serve with the salmon and sprinkle with the sesame seeds.

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Friday

Potato, leek and feta tart

1 tablespoon olive oil

2 leeks (white and light green parts)

2 small zucchini, cut into half-moons

Kosher salt and black pepper

1/2 cup crumbled feta (about 2 ounces)

2 tablespoons chopped fresh dill

2 Red Bliss potatoes, thinly sliced

1 store-bought 9-inch piecrust

  • Heat oven to 375degrees. Heat the oil in a large skillet over medium heat.  Add the leeks, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes.  Stir in the feta and dill.  Add the potatoes and toss to combine.
  • On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet.  Spoon the potato mixture onto the piecrust, leaving a 2-inch border.  Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dar) until the piecrust is golden brown and the potatoes are tender, 50-60 minutes.

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Saturday

Roast Salmon and Pepper with Caper Vinaigrette

1 cup long-grain white rice

2 small red bell peppers, quartered

1 fennel bulb, thinly sliced

2 tablespoons olive oil

Kosher salt and black pepper

1 1-1/4 poind piece skinless salmon fillet

1/4 cup fresh flat leaf parsley, chopped

1 tablespoon capers, chopped

1 tablespoon red wine vinegar

  • Heat oven to 400degrees. Cook the rice according to the package directions.
  • Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Roast for 5 minutes.  Season the salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper and nestle in among the vegetables.  Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
  • In a small bowl, combine the parsley, capers, vinegar, and the remaining tablespoon of oil. Drizzle over the salmon and rice.

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