A Week worth of Meals that are Hassle Free

We all know that feeling, its almost dinner and you have no idea what to cook. The panic sets in and you either default to pizza or pasta. Well with a few delicious and simple dinners you can set yourself up for success all week. Not to mention the satisfaction of eating delicious and healthy meals.

The idea is that what you cook for dinner on Monday Night and Wednesday Night set you up for Tuesday and Thursday. These are straight forward recipes that pull from pantry staples and are easily adapted. The options on Tuesday and Thursday are a choose you own adventure. You can follow this plan and provide almost a months worth of varied tasty and healthy dinners.

The ingredients are not overly time sensitive so feel comfortable doing your next week shopping on Saturday or Sunday and everything will still be fresh and ready to go. I have included a shopping list and all of the recipes that you will need to achieve stress free week day dinners. Meals are planned for six , but adjust the amounts according to the number of people you serving.

Shopping List:

2 whole chickens Jalepeno

5 red peppers 2 can chopped tomatoes

1 bag yellow onion 1 can pureed tomatoes

1 head garlic 3 lb sirloin roast

1 bunch parsley 1 package tortillas

1 bunch cilantro Jar Harissa

2 limes Chili powder

2 lemons cumin powder

bag carrots

bag celery

chicken stock

bag Yukon gold potatoes

bag baby potatoes

I can chickpeas

I bag frozen edamame shelled

1 bag frozen peas

1 bag frozen corn

puff pastry ( in the freezer section)

Monday

Herb Roasted Chicken with Pan Roasted Veggies

Tuesday

Option 1

Chicken Pot Pie with a Puff Pastry Top

Option 2

Shredded Chicken Tacos with roasted pepper salsa

Option 3

Moroccan Chicken Stew

Wednesday

Roasted Sirloin with Mashed Potatoes and Edamame Succotash

Thursday

Option 1

Chili con Carne over Rice

Option 2

Beef Ragu

Option 3

Roast Beef Melts on Garlic Bread with Mozzarella

Roast Chicken with Pan Roasted Veggies

2 chickens

paprika

oregano

thyme

2 lemons

4 red peppers cut into large pieces

4 yellow onions cut into quarters

salt

pepper

olive oil

olive oil

1 lemon

Take chickens out 30 mins before you plan to cook them to take the chill off. Heat oven to 425. Place birds in a large roasting pan and pat the birds dry. Tuck wings underneath and tie the legs together. Drizzle about a teaspoon of oil over each bird and rub evenly. Sprinkle a teaspoon of salt, paprika, oregano and thyme over each bird. Cut a lemon in half length rise and put a half into each birds cavity.

Around the birds add the peppers and onions. Season with salt and pepper and a light drizzle of oil.

Place in Oven and cook for 1 hr and 15 minutes. Remove from Oven and let rest for 20 minutes. Serve with a large green salad and the roasted veggies.

Chicken Pot Pie

Shredded Chicken

4 medium Yukon gold potatoes diced

3 medium carrots peeled and cut into 1 inch pieces

3 stalks celery cut into I inch pieces

1/3 cup frozen peas

2 tablespoons flour

2 tablespoons butter

2 cups chicken stock

1 tsp pernod - if you don't have this add white wine

1 package frozen puff pastry

1 tablespoon milk

Heat oven to 375. Remove puff pastry from the freezer and let sit on the counter.Using the birds from last nights dinner remove all the meat that is left over (both white and dark). Set aside. In a large saucepan add potatoes and carrots and add just enough water to cover the veggies add a pinch of salt and cook over a medium high heat until just fork tender- drain and set aside. In the same saucepan (I am all about limiting the number of dishes I have to do) over medium heat add butter when melted add flour (your making a roux baby!) mix together for about a minute. Add the chicken stock and Pernod and continue to stir until thickened . Remove from heat and add the chicken , veggies and frozen peas. Taste for salt and pepper. Pour into a casserole dish. Roll out the puff pastry and place over the chicken filling. If the edges hang over just fold them over the pastry. Make three slits, brush with milk and sprinkle salt and black pepper over the crust. Cook for 35 minutes or until the crust is golden brown. Remove and let sit for 15 minutes before serving. serve with a large green salad.

Chicken Tacos with Roasted Veggie Salsa

Shredded Chicken

Leftover roasted peppers and onions

1 jalepeno

1 bunch cilantro stemmed so just the tops

1 clove garlic peeled

2 limes

shredded jack cheese

1 avocado

1package tortillas (whichever brand & type you prefer)

salt

Remove and shred the leftover chicken - both white and dark from the roast chickens. Set aside. In a dry medium sauce pan over medium heat add the jalepeno and garlic clove until brown on both sides. Cut the stem off of the jalepeno, cut int half and remove the seeds. In a blender add the leftover roasted veggies, cilantro bunch, garlic, jalepeno , juice of one lime 1/2 tspn salt. Blend on high until smooth. Taste for salt.

Pour your blended veggie mixture into the sauce pan you used to toast jalepeno and garlic over medium heat and let cook for 5 minutes. Heat your tortillas according to your preference or suggestions on package. Add your chicken to the salsa and warm chicken through.

Put chicken in a serving bowl and serve with sliced avocado, lime wedges, shredded cheese and warm tortillas.

Moroccan Chicken Stew

Shredded Chicken

1 can beer

2 tablespoons harissa

leftover peppers and onions

1 can chick peas

1 small can chopped tomatoes

1/4 cup chopped parsley

Shred the leftover chicken including both the white and dark meat and set aside. Cut the leftover peppers and onions into a bite size pieces. In a medium sauce pan over medium heat add all of the ingredients and combine. Cook for 25 minutes and serve over couscous.

Roasted Sirloin with Mashed Potatoes and Edamame Succotash

1 3lb Sirloin Roast

1 tspn flour

salt

pepper

Baby potatoes

1/2 stick unsalted butter

1/4 cup of milk

1 tablespoon sour cream

1/2 bag frozen edemame

1/2 bag frozen corn

1 red pepper diced

1 small onion diced

olive oil

Bring Roast to room temp for an hour before cooking Heat oven to 425. Place roast in a shallow roasting pan. Pat dry and sprinkle flour, 1 tablespoon each salt and black pepper. Place in oven and cook for 1 hr. Let rest for 20 minutes.

While the roast is roasting put the potatoes in a medium sauce pan and cover with just enough water to barely cover. Cook on medium high heat until they are fork tender. Drain and return to the pot. Add the butter and cover to allow the butter to melt about two minutes. When the butter is melted add the milk and sour cream. Mash to your desired level of smoothness. Add salt and pepper according to your taste. Cover and set aside.

In a medium saute pan add 1 tsp of olive oil, add the diced onions and peppers cook until the onions are soft. Add the edamame and corn and cover for 5 minutes. Remove cover and season according you taste.

After the meat has rested for 20 minutes serve with mashed potatoes and succotash.

Killer Chili Con Carne

Leftover Roast cut into 1 inch chunks

3.5 lb ground 80% lean beef

1 can kidney beans

5 tablespoons chili powder

1 tablespoon cumin

2 tsp unsweetened coco powder

1 tablespoon corn meal

1 large yellow onion

1 can beer of your choice

3 cloves garlic

14 oz can diced tomatoes

Place a dutch oven or heavy large pot over high heat and add 2 tablespoons of oil of your choice.Add the beef to the pot and let cook for 7 minutes.Flip over and add the ground beef, onions, garlic and combine everything well. Break the ground beef up into small pieces with your spoon. Add the chili powder, cumin and coco powder as well as additional salt. Mix well and continue cooking until the ground beef is cooked through. Add the whole can of beans including liquid , tomatoes and can of beer combine well. Reduce heat to medium and let simmer for 1 1/2 hours uncovered. Checking periodically that the chili it is not sticking to the bottom of the pot. After 1 1/2 hrs add the corn meal and combine well and let cook for another 5 minutes. Turn off heat, cover & let rest for 30 minutes before serving.

Roast Beef Melts on Herbed Garlic Bread

Leftover Roast Sirloin thinly sliced

1 loaf Italian break

1 package Mozzarella sliced

1/2 stick soften unsalted butter

2 cloves garlic finely minced

1 tablespoon fresh parsley

2 tablespoons olive oil

salt

Preheat oven to 425. In a small bowl combine butter, olive oil, 1 tsp salt, garlic and parsley combine well. Slice loaf of bread in half and spread evenly 1/2 the butter mixture on each half. On a cooking sheet put the bread in the oven for 5 minutes. Take out the bread and evenly lay the sliced roast and top with the Mozzarella. Return to the over for another 5 minutes or until the mozzarella is melted. Cute into pieces and serve. You can also, add hot pepper relish underneath the mozzarella for a spicier version.

Beef Ragu

Diced leftover roast

1 medium carrot diced

1 small onion

1 stalk celery diced

1 package mushrooms sliced

1 14 oz can of pureed tomatoes

1/4 cup red wine

2 tablespoons tomato paste

salt

pepper

1 bay leaf

In in large saute pan add several tablespoons of olive oil over medium heat. Add the onions, carrots and celery season with a pinch of salt. In a small cup add the wine and tomato paste and mix well. When the vegetables have softened add the mushrooms and wine mixture and let reduce down. Add the can of pureed tomatoes, beef and bay leaf. Simmer on medium low until the sauce has reduce about 40 minutes. Serve over pasta of your choice.