Meal Planning {9 June-15 June}

Meal Planning {9 June-15 June}

We have a busy week, so I will try to get pictures of our meals to add to this post.  I get so much "in the moment" that I forget to snap a picture.  Or these teens of mine, swear they're starving, and they know they can't eat til we pray and I finish "hashtagging" as they call it! LOL

Saturday: Pizza!

Sunday: (We had dinner at a friends house)

Monday: Teriyaki Chicken, Rice and Broccoli. 

Tuesday: Pulled BBQ Chicken, Potato Pierogies and Mixed Veggies

Wednesday: Herbed Chicken Breast, Black Beans and Rice, and Green Beans

Thursday: Pork Chops, Sweet Potatoes, peas and biscuits

Friday: Shepards Pie and Corn

Hoppin John!

Here is a southern favorite here! 

Hoppin John! 

Makes 6-8 servings

Ingredients:

6 cups hot cooked rice

1 bag (1 pound) dried black eyed peas, soaked overnight and rinsed

1/4 cup salted butter

1 smoked ham hock, or 1 cup Ham chopped (we use left over ham, but any ham works)

1 red bell pepper, diced

3 red sweet chilies, diced

1 medium white onion, diced

2 small celery stalks

3 garlic cloves, finely chopped

4 cups chicken broth (I like to mix it half and half with chicken broth and vegetable broth)

1 bay leaf

Cajun seasoning

Salt and pepper

Directions:

1.  Sort and rinse peas.  Soak peas in  enough water to cover at least 8 hours or overnight.  Drain and rinse peas; set aside.  In a large pan, heat butter over medium heat.  Add onion, pepper, celery, and chilies. Sauté about 5 minutes or until onions are translucent.  Add garlic and cook for another 2 minutes. 
2. Add ham hock, brother, and bay leaf.  Heat to a boil and reduce to simmer, stir in soaked peas.  Add salt to taste and cook 50-60 minutes or until peas are tender. 
3. Remove and discard bay leaf, remove ham hock.  Remove the ham from the bone: discard bone and shred ham.  Return ham back to the pot and stir.  Serve over cooked rice.

We LOVE it served over rice! Enjoy!

Yellow Rice and Chicken

One of our family favorite meals is Yellow Rice and Chicken, and taste even better, reheated the next day! So here is our recipe for it!  

Yellow Rice and Chicken

Ingredients:

2 chicken breast, boiled and shredded

2 Tbsp butter

2 cloves garlic, minced  

1 tsp turmeric 

1/4 tsp cumin  

1/8 tsp cinnamon 

2 cups uncooked long grain jasmine rice

3 cups chicken broth 

1 bay leaf, optional 

Make it:

1. Add the butter, garlic, turmeric, cumin, and cinnamon to a medium sauce pot. Sauté over medium heat for 1- 2 minutes, or just until the garlic has softened. 

2. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts. 

3. Add the shredded chicken, chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes. 

4. After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve. 

Add salt and pepper to taste!