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)
1 or 2 eggs, beaten (depending on number of fillets)
Italian spices (basil, oregano, etc.)
salt (to taste)
lemon wedges or slices
- Preheat oven to 475 degrees, place jelly pan in oven to heat.
- 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.
- Dredge fish fillets in flour, dip in egg, then coat in bread crumb mixture. Set fillets aside on clean plate.
- Remove jelly pan from oven. Spray breaded fillets lightly with cooking spray, place on jelly pan.
- Bake fish for 10 minutes, until it flakes easily with a fork.
- Serve with lemon wedges or slices.
Sauteed Brussels Sprouts
1/2 onion, chopped
2 cloves garlic, pressed or minced
chicken or vegetable bouillon (cube or granules)
- Clean brussels sprouts, remove outer leaves, cut in half vertically.
- 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.
- 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.
- 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.