Meal Planning – Week of Aug. 31st

Eeeek! So as I predicted I am way behind on posting our weekly meal plans as the last two weeks have been kind of crazy! Unfortunately when choosing to cook or craft it’s either feast or famine at the Schulze home – I’m either crafting up a storm and relying on our favorite no-fuss meals to get us through the week or I put my crafts on hold and take the time to try out new recipes. If you’ve been following my last few posts you’ll see that the past two weeks have undoubtedly been crafting weeks. I did however, get the opportunity to participate in two meal trains for new mamas last week so I plan to make a post on meal trains soon! This week the pace has slowed down a bit and although I’ve still got lots of projects in the works, I did take some time to try out a few new recipes so I’m happy to share this week’s meals with you!

SUNDAY // Ordered In ¬†– Since Monday was a holiday I was eager to keep my crafting buzz going and not be bothered with cooking on Sunday evening, so Chinese deliver it was! ūüôā

MONDAY // Tacos РJust plain old tacos! I make my taco meat by browning the meat with canned green chilies, onions and homemade taco seasoning (paprika, chili powder, garlic powder, onion powder, pepper, salt and cumin).

TUESDAY¬†// Grilled Chicken Wraps – I love turning salads into wraps. It’s a great way to work a carb into the meal and make the salad more of a whole meal. One of my favorite salads is one that I make using grilled chicken, spring mix salad, craisins, Gorgonzola cheese crumbles, bacon bits and pecans with a raspberry vinaigrette. For this night’s dinner I simply turned this salad into a wrap.

WEDNESDAY¬†// Pasta e Fagiole Soup – I am SO happy I found and tried this recipe! It is so simple to make and absolutely delicious! Even though it has been ten thousand degrees outside this week I still couldn’t resist whipping up this soup for dinner and boy am I glad I did ūüôā I subbed turkey sausage for regular Italian sausage. NOTE: If you want to make it super healthy just brown up some ground turkey sausage then add some salt, pepper, red pepper flakes and fennel – this way you omit the fat of the sausage (even turkey sausage is pretty fatty) but still achieve those sausage flavors.

THURSDAY¬†// Slow Cooker Beef & Broccoli – This is one of my favorites. It’s super simple and great to cook up when you’re craving take out. It only requires a few ingredients and can be prepped the night before.

FRIDAY¬†// Miso Glazed Salmon – Help! I’ve created a monster! lol. Ever since I made this recipe for my hubby a few weeks ago, he requests it anytime I suggest we have fish! However, ¬†I hardly mind – t’s hard to argue with a recipe that is so healthful and delicious!

SATURDAY¬†// Inside-Out Jalapeno Popper Burgers – Finally a new original recipe! As I mentioned I have been seriously slacking when it comes to my creativity in the kitchen but I like to think that this recipe helped me to redeem myself a bit. It is super delicious and the perfect lightened-up gourmet style burger just in time for football season. If you’re like me and are always torn on whether or not you should order an appetizer¬†and a meal, now you can have both! ūüôā

To see more of my favorite recipes check out my “Tried and True Recipes” board on Pinterest!

Inside-Out Jalapeno Popper Burgers

jalabur

So you’re probably reading this post and thinking “wait, she cooks?”, lol. On account of my crafting spree the past few weeks I haven’t tried out many new recipes but luckily I have an arsenal of easy favorites that I can rely on during the weeks that I lack creativity in the kitchen. Last night I came up with this¬†amazing¬†new burger recipe that I am so excited to share with you! I like to think of this recipe as rolling two bar favorites, a burger and a jalapeno popper, into one delicious bite. In the interest of full disclosure I will tell you that the motivation for this burger was actually to get rid of some lingering cheese, sour cream and scallions in the fridge (throwing out food drives me nuts!) which reminded me of typical dip ingredients and then somehow my mind wound up at jalapeno popper, lol. No idea how that happened but I’m glad it did because I love a good burger and I’m so happy to add this one to my list of favorites (I’ll have to write a burger collective post soon!). I wouldn’t classify any recipe containing cream cheese and sour cream as “skinny” (lol) but for what it’s worth I did lighten it up by using reduced fat ingredients and lean beef feel free to adapt it to your liking whether that be dialing back the amount of cheese or using full fat ingredients! With football season officially upon us I hope you can feature these at your next game day get together, served up with lots of cold ones ūüôā

Even though baby P wasn't awake for burger deliciousness he still thought our weekend was fab! :)

Even though baby P wasn’t awake for burger deliciousness he still thought our weekend was fab! ūüôā

 

INSIDE-OUT JALAPENO POPPER BURGERS

INGREDIENTS (makes 8 regular burgers)

  • 2 lbs. lean ground beef
  • 4 oz. reduced fat cream cheese
  • 1/4 cup light sour cream
  • ¬†1 medium jalapeno, diced (I removed the ribs and seeds to reduce the heat a bit, but prepare to your liking)
  • 1/3 cup crumbled bacon or bacon bits
  • 1 cup mild shredded cheddar cheese (pepper jack or mozzarella cheese would also work)
  • 1 scallion, sliced
  • 1/2 tsp. garlic powder
  • salt and pepper, to taste
  • olive oil

INSTRUCTIONS

Step 1: Combine cream cheese, sour cream, diced jalapeno, bacon, cheese, scallions, garlic powder, salt and pepper, stir to combine.

jalabur2

Step 2: Separate your ground beef into eight equal portions. Working one at a time, separate each section of beef and form two equal patties. Take about 1-2 Tbsp. of the cream cheese mixture and place it in the center of one of your patties, then take the other patty and place it on top of the filling using your fingers to pinch the edges of the two patties together around the filling and reform the burger. Continue until you have eight equal sized burgers.

jalabur1

Step 3: Brush your burgers on both sides with a bit of olive oil and sprinkle with a generous amount of salt and pepper. Grill on conventional grill or grill pan to your liking! These would be delicious served with homemade onion strings but if you’re lazy like I am just throw your onions on the grill while your burgers are cooking ūüôā

jalabur5

ignore my weird choice of lettuce, yet another fridge item I was trying to burn lol

jalabur6

For two other great burger recipes check out my recipe for Kitty’s Mediterannean Turkey Burgers and Greek Sliders!

Healthy Mini Summer Chicken Pot Pies

potpie

After coming off of a super fun long Easter weekend with my hubby and squishy baby, it was sad to lose J to another dreaded full week of work, lol. Luckily P and I were able to fill our time with lots of outdoorsy things since it was in the high 70s all week! We even got to host our own little belated Easter egg hunt and picnic in our backyard and it was a huge hit¬† with our baby and mommy friends. Since the weather was going to be questionable today, I figured it would be the perfect time to give the grill a break and try out my idea for a¬†“summer” chicken pot pie recipe. I don’t dabble in paleo (no pasta or potatoes,¬†is that¬†a sick joke!? lol)¬†but apparently cauliflower based everything is all the rage for those folks, so a few weeks ago¬†I gave the cauliflower “alfredo” sauce a go and it was AMAZING (and freezes well which gave me the opportunity to use¬†my¬†left over sauce¬†in tonight’s recipe!).¬†When I triumphantly posted my cauliflower dish on Facebook, a friend of mine had suggested using¬†the sauce as a base¬†in a chicken pot pie – genius! Even without the heavy cream-based sauce I still felt that chicken pot pie was a little heavy a dish for the beautiful weather we have been having so I decided to lighten it up a tad more by using zucchini and summer squash in the veggie¬†mix (plus squash and zucchini were next up for baby P to try food-wise so I was going to be buying them anyway).¬†So tonight with J off early to hang with¬†my sweet squishy (I know¬†I’ve mentioned before how¬†P does not like¬†super involved recipes lol)¬†I¬†gave this recipe a go. Truthfully, I was a little worried¬†that without the hearty sauce¬†the finished product¬†would be too watery and much less flavorful – I could not have been more wrong!!! This¬†was a homerun to say the least, my hubby even said he liked it better than my regular¬†pot pie recipe! I’m literally enjoying¬†my second¬†right now as I¬†type because¬†it was THAT good lol. These will without a doubt be going into our regular recipe rotation, they are hearty but not heavy and the leftovers¬†even make perfect little lunches. If you’re looking for some almost-guilt-free¬†summer¬†comfort food, look no further (and let me know what ya think!).

 

HEALTHY MINI SUMMER CHICKEN POT PIES

*Recipe makes 6 mini pot pies, using 6 6oz ramekins. If you use 4 or 10oz ramekins your portions will vary.

Ingredients

  • 2 cups diced chicken (I used left over grilled chicken breasts)
  • 1 package frozen or refrigerated pie dough (mine came with 2)
  • 1 small onion, diced
  • 1¬†yellow summer squash, quartered¬†lengthwise and diced
  • 1 zucchini, quartered lengthwise and diced
  • 1 red potato, diced
  • 2 carrots, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • ¬†1/2 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 2 cups Cauliflower Sauce (I used 1 head of cauliflower instead of the 3 that the recipe calls for, other than that I followed the recipe to the letter. If you are preparing the sauce specifically for this recipe just use an extra cup of the boiling vegetable broth in lieu of the starchy pasta water that is called for)
  • 1 egg + 1 tbsp. water

DIRECTIONS

  1. If your pie dough requires defrosting remove from the freezer, preheat oven to 375 degrees.
  2. Begin by dicing all of your vegetables and chicken.                                                                                                                                                                                                                                                                                   IMG_5787IMG_5788
  3. Heat the oil in a  large pan and add the onions, squash, zucchini, potato, salt, pepper and thyme. Cook until veggies begin to soften (about 7-10 mins. The potatoes will still be hard, they will finish cooking in the oven).
  4. Once veggies begin to soften add frozen peas, corn and cauliflower sauce. Stir and allow mixture to heat through.
  5. Unroll your pie crusts and use one of your ramekins as a guide to cut around the edge of the ramekins and set aside.           IMG_5790    IMG_5792
  6. Add about a cup of the vegetable mixture to each of your ramekins (depending on the size of your ramekins this will vary). IMG_5791
  7. Lay each piece of pie dough over each ramekin then seal the edges using a fork (if your ramekin does not have a flat edge just disregard this step), then using a knife cut a few small slits in the top to vent each pie.IMG_5793IMG_5794
  8. Beat the egg and water and brush the tops of each mini pie, this will help them brown. IMG_5795
  9. Place the ramekins on a cookie sheet and bake for about 1 hour, until tops are golden and filling I bubbling. IMG_5797
  10. Remove from oven and allow to cool for 5-10 mins before serving, enjoy!!! IMG_5798