This Week’s Dinner
Week 1: Southwestern chopped salad with marinated grilled shrimp, the perfect roast chicken, chicken noodle soup, pork tinga, and easy Greek flatbread
Every recipe this week will provide you with at least 4 generous servings and most will also leave you with enough leftovers for lunch the following day. You can view the specific serving details in each recipe.
These marinated grilled shrimp are my absolute favorite and I have made them many times. They are packed with flavor and perfect for this healthy Southwestern chopped salad with cilantro lime dressing. This salad has corn, black beans, fresh tomatoes and avocado. You can add crushed tortilla chips or strips, if you would like. If you want to simplify even further, you can omit the homemade dressing and use your favorite store-bought dressing — Southwest ranch or something similar would probably suit this best.
Ina Garten’s perfect roast chicken lives up to its name. I swear by this recipe and everyone who has ever tried it will agree. It is simple and delicious — my two favorite words. I follow this recipe exactly and am never disappointed. This was the first dish I had ever had fennel in and now I love it! When roasted, it has a sweet, mild licorice flavor that you will be surprised how much you enjoy. In the last 30 minutes of the chicken roasting time, I peel and chop potatoes and toss them into boiling water for approx. 20 min. or until they are soft and easily pierced with a fork. Drain the potatoes then add butter, milk, salt and pepper to the taste and consistency you prefer. Nothing beats homemade mashed potatoes for ease and comfort but you could always buy the premade potatoes at the grocery, just don’t tell me about it. Make sure you save your chicken carcass and any leftover chicken meat for homemade chicken noodle soup the next day!
Few things are more comforting than a delicious chicken noodle soup. After all, even The New York Times has written about the science behind this amazing soup that helps us feel better. I have adapted a couple chicken soup recipes to make this one. I use the leftover chicken and the carcass with whatever meat is attached from the roast chicken above to make my own stock. Here is the recipe:
CHICKEN NOODLE SOUP
1 tbsp. Butter
½ cup Onion, chopped
½ cup Celery, chopped
1 cup Carrots, thickly sliced
Package of Egg Noodles
1 tsp. Dried Oregano
1 tsp. Dried Basil
Salt & Pepper (to taste)
Roast Chicken carcass and leftovers
Chicken Granules or bouillon
1. Fill a large pot with water and boil the chicken carcass for 20 min.
2. Remove the chicken from the water/stock and pull off any leftover meat and set aside on a bowl or plate.
3. Strain the stock, making sure you separate and save the chicken. Throw away all the bones. Reserve the liquid from the pot as it will be the base for your soup.
4. Melt the butter in the empty pot and saute the onion and celery until tender, about 5 min.
5. Pour in your strained chicken stock liquid and add the carrots, chicken, and all the seasonings.
6. I usually add some chicken granules for more chicken flavor but you can also use bouillon cubes. You can add them to your flavor preference and use the package as a guide. Let simmer for 20 min. Salt & Pepper to taste.
7. Add the egg noodles and cook as long as the package recommends.
As a self-confessed food competition nerd-fan, I love Rick Bayless. Every Tuesday he blesses us with a simple, delicious Taco Tuesday video on his Youtube channel. This recipe is made in your slow cooker and then you serve it with fresh avocado, queso fresco, and warmed corn tortillas. You can make tacos with it or enjoy it like a stew and use the tortillas for dipping. It’s filling, warm, and has just the right amount of spice.
This recipe is healthy and fast! Start the zucchini fries in the oven and then prepare the flatbreads. The timing will all work out perfectly and you will have dinner ready in 30 min. Originally, I found a flatbread recipe which I have since changed so much that it is now my own beautiful creation. The first thing you need to do is start the zucchini fries and, while they are in the oven, proceed to the Greek flatbread recipe below.
3 Cloves Garlic, minced
2 cups Fresh Tomato, diced
1 Cucumber, diced
1 Onion, sliced
2 lbs. Ground Chicken
2 tbsp. Olive Oil
1 tsp. Sugar
2 tsp. Paprika
2 tsp. Oregano
1 cup Feta Cheese
¾ cup Plain Greek Yogurt
Salt & Pepper (to taste)
1. Heat a skillet over medium to medium-high heat and add 1 tbsp. olive oil. Add the onions and 1 tsp. sugar to the pan and cook until soft, sweet, and caramelized. Meanwhile….
2. Heat another skillet over medium to medium-high heat and add 1 tbsp. olive oil. Add the ground chicken, garlic, oregano, paprika, and salt and pepper.
3. Cook the chicken 5–7 min., breaking it into chunks, until it is no longer pink.
4. Place the flatbreads on a baking sheet and cover with cooked chicken, caramelized onions, and sprinkle feta on top. Put it under broiler until the feta is soft.
5. Top with chopped tomatoes, cucumber, and a dollop of Greek yogurt, drizzle with Greek Dressing.
6. Serve with the baked zucchini fries (with ranch for dipping) or any other side you prefer.
I hope you enjoyed this article and it helped supply you with some great ideas for a week of delicious recipes! Check out my last article on the planning process and how I stay organized. Follow me for the upcoming monthly installments of This Week’s Dinner and feel free to leave any comments or questions below.