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FoodWeekly Meal Plan: Herby Shrimp, Gingery Chicken Soup, and Cheesesteak Calzones

00:05  09 may  2019
00:05  09 may  2019 Source:   epicurious.com

Weekly Meal Plan: Sweet Potatoes Three Ways, Garlicky Chicken, and Easy Pasta

Weekly Meal Plan: Sweet Potatoes Three Ways, Garlicky Chicken, and Easy Pasta Sweet potatoes save the day. And the week.

Welcome to our weekly meal plan section of Easy Family Recipes. I love sharing new recipe ideas each week and have a real passion for Wednesday: Philly Cheesesteak Soup from The Cookie Rookie- Becky has the best soup recipes, and this one seems perfect for a mid- week winter day!

Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over

This week you’re only cooking two meals completely from scratch—shrimp served on a bed of tomatoey white beans and a fantastic, Asian-inflected steak salad with rice noodles. Those two recipes will provide building blocks for the rest of this week’s dinners—saucy beans and greens on toast, gingery chicken noodle soup, and cheesesteak calzones—making your life supremely easy. And nobody will guess that technically, they’re eating leftovers.

All the details are below. But first, the grocery list:

Pantry

  • Olive oil
  • Vegetable oil
  • Kosher salt
  • Black pepper
  • 3 (14.5-oz.) cans diced tomatoes
  • 3 (15-oz.) cans white beans
  • Fish sauce
  • Soy sauce
  • Honey
  • 12 oz. wide rice noodles
  • Salted, dry-roasted peanuts
  • Sugar
  • 1 jar roasted red peppers

Produce

Please Stop Putting Noodles in Your Noodle Soup

Please Stop Putting Noodles in Your Noodle Soup Please Stop Putting Noodles in Your Noodle Soup

Chicken cheesesteaks are going to become your new favorite sandwich. Cook, stirring occasionally, until chicken is golden and no longer pink inside, about 10 minutes. Cover chicken and peppers with provolone cheese and cover to let melt, 1 minute.

Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about Prepare the rice according to the package instructions; keep warm. Shred or chop the chicken and add it to the pot with the soup .

  • 3 medium shallots
  • 2 medium onions
  • 3 small serrano or jalapeno peppers
  • 1 Fresno chile
  • 1 head garlic
  • 1 small head Napa cabbage
  • 1 large bunch lacinato kale
  • 2 Persian cucumbers
  • Small daikon
  • 1 bunch mint
  • 1 bunch cilantro
  • 6” piece ginger
  • 1 bunch scallions
  • 3 limes

Dairy

  • Prepared pesto
  • 8 oz. provolone cheese

Butcher’s Counter

  • 2 (8-oz.) skirt steaks
  • 8 oz. Spanish chorizo
  • 1 1/2 lb. skinless, boneless chicken thighs

Seafood

  • 1 lb. shrimp

Bakery

  • 1 large loaf crusty bread
  • 1 lb. prepared pizza dough
Weekly Meal Plan: Herby Shrimp, Gingery Chicken Soup, and Cheesesteak Calzones© Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton This one-pot meal is herby, sweet, and garlicky all at once, and it only takes 20 minutes to put together. See recipe.

MONDAY: Shrimp with Herby White Beans and Tomatoes

Dinner tonight is ready in just 20 minutes—and you’re making enough of the herby white bean stew to nextover for Wednesday. Note that this recipe as written serves two, so double the shrimp to serve the family tonight, and triple the white bean mixture to give you leftovers to refrigerate.

Weekly Meal Plan: Garlicky Chicken, a Super-Sized Batch of Rice, and Instant Pot Shrimp

Weekly Meal Plan: Garlicky Chicken, a Super-Sized Batch of Rice, and Instant Pot Shrimp Plus a creamy pasta and crispy squash fritters made entirely from leftovers.

Add chicken to the skillet and cook for 5 minutes stirring every minute. Add bell peppers, onions, crushed bouillon, brown sugar and Worcestershire. Continue cooking, stirring occasionally and adjust heat to medium high when necessary.

This weekly meal plan starts on Sunday, when a little time in the kitchen prepping ingredients and making a simple (but large) pot of black beans will set you up for Make everyone happy with a mezze meal that features the leftover chicken kofta and yogurt sauce, along with a bunch of other little bites.

Weekly Meal Plan: Herby Shrimp, Gingery Chicken Soup, and Cheesesteak Calzones© Photo by Alex Lau

TUESDAY: Weeknight Steak & Rice Noodle Salad

The dressing for this salad calls for serrano peppers, but if your kids don't like a lot of heat, swap in jalapeños instead. If that’s still too much for them, serve the dressing on the side so they can skip it entirely. As long as you’re cooking steak, prepare an extra one, simply seasoned with salt and pepper. Double the rice noodles, too. Refrigerate the spare steak and noodles for later in the week.

Weekly Meal Plan: Herby Shrimp, Gingery Chicken Soup, and Cheesesteak Calzones© Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Rhoda Boone Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever skillet-fried toast is an option, you should probably take it. This recipe is one of the 100+ in Epicurious's new cookbook, COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals—grab your copy here! See recipe.

WEDNESDAY: Quick Chorizo, Beans, and Greens on Toast

The bean stew from Monday is the base of tonight's super-fast dinner. Slice the chorizo into half-moons. Wash the kale and strip the leaves from the stems, then tear into smaller pieces. Put a glug of olive oil into a large, lidded skillet and cook the chorizo over medium-high heat until it begins to brown. Add the bean mixture; once it starts bubbling, add the kale in batches, stirring as it wilts. Cover and simmer while you prepare the toast: Cut four thick slices of bread and place directly on the rack in a 350ºF oven. Bake until crisp, then rub one side of each slice with a garlic clove and brush lightly with olive oil. Serve the chorizo stew over the toast in wide, shallow bowls.

We Tried 8 Brands and Found the Best Canned Chicken Noodle Soup You Can Buy

We Tried 8 Brands and Found the Best Canned Chicken Noodle Soup You Can Buy Craving something cozy? We found the best canned chicken noodle soup to keep you warm and satisfied.

1 chicken , 3 to 3 1/2 pounds, with skin, cut up, 3 stalks celery, with leaves, cut into chunks, 2 large carrots, cut into chunks, 2 yellow onions, peeled and halved, 1 parsnip or parsley root (optional), about 1 dozen large sprigs parsley, about 1 dozen black peppercorns, 2 bay leaves

Weekly Meal Plan : Easy Chicken Caesar, Spring Vegetable Pizza, and a Whole Lot of Hard-Boiled Eggs. Weekly Meal Plan : Rotisserie Chicken Magic, One-Pot Pasta, and “ Steak ” That’s Really You might have vegetables left that never made it into the soup or the curry, or maybe herbs from

Weekly Meal Plan: Herby Shrimp, Gingery Chicken Soup, and Cheesesteak Calzones© Photo by Chelsie Craig

THURSDAY: Chicken Soup with Caramelized Ginger and Rice Noodles

Yes, this soup has a fresh chile in it—but it's simmered in the broth and discarded before serving, which really mellows the heat it lends to the dish. Make the meal a little more substantial by adding Tuesday’s leftover rice noodles for the last minute of cooking.

Weekly Meal Plan: Herby Shrimp, Gingery Chicken Soup, and Cheesesteak Calzones© Epicurious

FRIDAY: Cheesesteak Calzones

This definitely isn’t an authentic Philly cheesesteak, but your family won’t care. Preheat the oven to 425ºF and line two baking sheets with parchment paper. Slice the onions into half-moons and sauté in a large skillet with a glug of olive oil and a sprinkle of salt until golden, about 10 minutes. Slice the leftover steak as thinly as possible. Blot the roasted peppers dry, then slice. Slice or shred the provolone. Finally, divide the pizza dough into four balls and roll each into a circle about 8” in diameter. Divide the onions, steak, peppers, and provolone over one side of each dough circle. Fold the other side of the dough over the filling to form a half-moon, then crimp the edges tightly to seal. Transfer to the baking sheets and brush the tops lightly with olive oil. Bake until puffed and brown, about 18 minutes.

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