Monday, December 12, 2011

Meal Plan Monday + My Meal Monday

Mondays have been designated as Meal Plan post days. Nolan and I are heading to Wisconsin in a few days, though, so our weekly menu is abbreviated. Alex can fend for himself come Thursday. :)

When trying to put together a few meals, I thought about what we had in the house, as well as what would result in some leftovers. I don't really want to leave Alex foodless.

Weekly Menu - Meals Not Assigned to Specific Days

  • Spaghetti with Homemade Meat Sauce (freeze extra sauce so Alex has an easy meal), garlic toast, broccoli
  • Fish (kind dependent on price and availability at grocery store) with Brussels Sprouts (I'm hooked)
  • Moroccan Peanut Chicken in the Crock Pot, couscous, green beans (Alex is still working crazy hours)
  • Enchilada Soup in the Crock Pot
  • Leftovers (in case I don't feel like making one of the meals above)

Because I'm late with this post, we've actually already eaten both the spaghetti and fish. I was pretty happy with how our fish dinner turned out tonight, so I wanted to share a few pictures, along with recipes. These recipes are my own, made up, so there are no precise measurements involved. Sorry.

Panko Crusted Perch


perch fillets (fresh or thawed)
panko crumbs
1 or 2 eggs, beaten (depending on number of fillets)
Italian spices (basil, oregano, etc.)
salt (to taste)
Parmesan cheese
cooking spray
lemon wedges or slices

  1. Preheat oven to 475 degrees, place jelly pan in oven to heat.
  2. In a shallow dish, mix together crumbs, spices, and Parmesan cheese (use your judgement on amounts). Place flour in separate dish and beaten eggs in a bowl, wide enough for dipping the fish.
  3. Dredge fish fillets in flour, dip in egg, then coat in bread crumb mixture. Set fillets aside on clean plate.
  4. Remove jelly pan from oven. Spray breaded fillets lightly with cooking spray, place on jelly pan.
  5. Bake fish for 10 minutes, until it flakes easily with a fork.
  6. Serve with lemon wedges or slices.
Sauteed Brussels Sprouts


Brussels Sprouts
1/2 onion, chopped
2 cloves garlic, pressed or minced
olive oil
chicken or vegetable bouillon (cube or granules)


  1. Clean brussels sprouts, remove outer leaves, cut in half vertically.
  2. Heat enough oil to cover bottom of a large, flat bottom fry pan. Place the brussels sprouts in the pan, cut side down, in a single layer. Scatter the chopped onion and garlic over the sprouts.
  3. Allow sprouts to caramelize (you will smell it and notice the cut side turning brown). Turn sprouts over and cook for about 5 more minutes.
  4. Add enough water to cover the base of the pan. Sprinkle with crumbled bouillon, stir, cover, and allow to steam fry until liquid has cooked off.

No comments:

Post a Comment