Month of Meal Plans, Week 1

Des Moines Moms Blog is excited to bring you a series of posts this month meant to inspire and equip you in your meal planning and cooking endeavors! Throughout the month, four of our team members will each share a post with five great dinner recipes. Use these posts in their entirety as new weekly menus, or incorporate into your own menus those select recipes which suit your tastes. Either way, we hope you will find DMMB’s Month of Meal Plans series to be a helpful (and tasty!) resource!

Day 1: Salmon Patties with Lemon Sauce

2 cans pink salmon, drained and cleaned
4 eggs
1 package saltine crackers, crushed
2/3 c milk
1 T finely chopped fresh parsley OR 1 t dried parsley
1 t minced onion (optional)
1/2 t Worcestershire sauce
1/4 t salt
1/8 t pepper

Lemon Sauce

2 T butter
4 t flour
3/4 c milk
2 T lemon juice
1/4 t salt
1/8 to 1/4 t cayenne pepper

Combine first nine ingredients and mix well. (A) Spoon into greased muffin cups, using 1/4 c in each. Bake at 350° for 30 minutes or until browned. OR (B) Form into patties and fry in butter. OR (C) Do both. I prefer the fried patties, and my hubby prefers the baked “muffins”; so I make some of both.

Meanwhile, melt the butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in the milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until mixture is thickened. Remove from heat; stir in lemon juice, salt, and cayenne pepper. Serve sauce over patties.

Suggested Side Dishes:

This flavorful recipe is well-complemented by Sweetened Tomatoes (I add 1/8 c Rapadura to one 15 oz can Muir Glen Fire Roasted Diced Tomatoes and warm it up on the stovetop. Yum!) and Garlic Mashed Potatoes!

Day 2: Beef Stew

Bay leaves
1/3 to 1/2 c Barley

Cook stew meat in Crock Pot until tender, adding just enough water to cover. In stock pot, cook carrots, potatoes, celery, and 1 large can diced tomatoes until tender; add bay leaves and just enough vegetable juice to cover well.

Using a slotted spoon, add the cooked meat to the cooked vegetables and simmer. Meanwhile, add barley to the meat broth in the Crock Pot, and cook on high until tender. Again using a slotted spoon, transfer the cooked barley to the stew. Stir and serve!

Day 3: Garlic Chicken

2 lbs chicken breasts, trimmed
1/2 t salt
1/2 t pepper
minced garlic
2 T grapeseed oil
2 c chicken stock
2 T lemon juice
2 t dried basil
1 t dried oregano
8 t flour
4 T chicken stock

Rinse and pat dry chicken. Season with salt, pepper, and minced garlic. Cook in skillet in hot oil over medium heat for 4-6 minutes or just until browned, turning once. Slowly add 2 c stock, lemon juice, basil, and oregano. Bring to boiling; reduce heat. Cover and simmer for 6-8 minutes or until chicken is tender and no longer pink. Transfer to a warm serving platter and keep warm. In a small bowl tire together the flour and 4 T stock. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Serve as gravy to be spooned over both the chicken and a side of mashed potatoes or steamed rice.

Day 4: Pork Chops with Rice

3 butterfly pork chops
1 – 15 oz can tomato sauce
1 – 14.5 oz can cream of chicken soup
brown basmati rice, steamed

Season pork chops with pepper and lightly brown both sides in skillet. Place pork chops in greased casserole dish. In mixing bowl, combine tomato sauce, soup, and steamed rice. Bake covered at 350° for 1 to 1 1/2 hours until the chops stick tender.

Day 5: Sautéed Tilapia

1 1/2 pounds Tilapia
1/3 c flour
1/4 t pepper
1/4 t salt
cayenne pepper
1/4 c butter
1/4 c grapeseed oil

Coat filets in flour mixture. Heat butter and oil in skillet. Starting with the flatter side, sauté filets until golden brown, about 3-5 minutes, depending on thickness of fish.