Happy December all! I took a little break from cooking/meal planning for a few days with the holiday but I am back with a brand new post full of inspo! I am so excited to see so many of you have signed up for my email newsletter and you may have come here from there! I am glad to have you here and I can’t wait to share what I am cooking this week!
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So let’s get down to business!
As always, I grocery shopped for ONLY what we needed. I usually get the kids some snacks but I don’t tend to snack and my husband… well he likes the kids snacks, ha!
Here is what I am making this week:
MONDAY – Air Fryer Teriyaki Salmon
TUESDAY – Dairy Free Carbonara
WEDNESDAY – Chicken Ragu
THURSDAY – Chicken Milanese
FRIDAY – Takeout/leftovers (I have been finding I need a break at the end of the week)
Here is what I purchased for groceries:
- Greek Yogurt
- Brown rice
- Edamame
- Gluten Free Spaghetti
- Turkey Bacon
- Lemon
- Garlic
- Gluten-free bread crumbs
- Eggs
- Basil Pesto (I like Rao’s)
- Marinara Sauce (I like Rao’s)
- Frozen Peas
*Any other ingredients listed were already in my pantry/refrigerator/freezer*
*I will be working on how I create capsules for my pantry/refrigerator/freezer*
Now for the recipes! I will be updating these with photos as I cook but I am doing this kind of real time! I was thinking it would feel like you are cooking along with me which made me excited!
AIR FRYER TERIYAKI SALMON
Find the recipe here
This was so simple and took me about 15 minutes in total! The air fryer really speeds things up and it was delicious! The family loved it!
DAIRY FREE CARBONARA
Find the recipe here
CHICKEN RAGU
INGREDIENTS:
- 2 tablespoons olive oil
- 1/2 lb bacon
- 1 lb chicken breast
- Salt and pepper to taste
- 1 yellow onion
- 1/2 cup chicken stock
- 1/2 cup milk of choice (I usually used unsweetened almond milk)
- 1 cup frozen peas
- Gluten free pasta
- 1 tsp dried thyme
DIRECTIONS:
- Heat the oil in a large pot or dutch oven and cook the bacon until crispy. Remove and set aside on a paper towel.
- Season your chicken with salt and pepper and place them into the pot. Leave on one side untouched for about 5 minutes and flip to the other side for 5 minutes. Transfer onto a plate.
- Cook the onions until they are soft and add the dried thyme. Add chicken stock and let reduce about 6 minutes.
- Return the chicken and bacon back into pot and add enough water to barely cover the ingredients. Simmer with lid ajar for 30 minutes
- Remove chicken and let it cool slightly. Use 2 forks for mixer to shred. Add your milk to the pot and cook until it reduces slightly. Place chicken and peasd into the pot. Season with salt and pepper.
- Cook the pasta and drain it. Add it to the chicken mixture and let flavors combine for about 5 minutes.
CHICKEN MILANESE
INGREDIENTS:
- 1 Tablespoon olive oil
- 2 Chicken Breasts
- Salt and Pepper to taste
- 1 cup gluten-free bread crumbs
- 2 cloves of garlic, minsed
- 1 tablespoon dried basil
- 1 teaspoon paprika
- 2 eggs
- 1 cup Basil Pesto
DIRECTIONS:
- Preheat oven to 425 degrees and spray oil onto a baking sheet
- Place chicken breasts onto cutting board inside of a large ziplock bag and pound them until they are 1/4 inch thick. Season with salt and pepper.
- In a medium dish, combine the breadcrumbs, garlic, basil, salt and paprika. In another dish, whisk the eggs together until combined. Dip the chicken first into the eggs and then into the breadcrumbs completely coating. Place onto baking sheet.
- Bake the chicken for 15 minutes until golden brown and top with basil pesto.
- Serve with your favorite veggie, rice, or pasta.