The weather can't make up its mind and I am trying my best to stay ahead of the next front. I like to plan my meals around the weather to make sure the kiddos get a hot dinner on cold nights and a cool dinner if it's hot outside. It's not a hard and fast rule but it is nice on cold evenings to have something warm in the crockpot waiting for us to get home.
I am working on doing a week of budget friendly whole foods for next week. I hope you're ready to get adventurous with your meals and meal planning.
Meal 1 - Greek Pizza
I had a genius moment the other day. I was craving a greek salad and really missed the crispy crust pizza dipped in the dressing. Here's my amazing idea; put the salad on the pizza. And one on the side since everything is already cut up.
Pizza dough
3 cloves of garlic, minced
extra virgin olive oil
4 oz. feta cheese
pepperoni
banana peppers
red onion sliced
tomatoes sliced
cucumber, cubed
Preheat oven to 550 degrees with your stone or upside down cookie sheet inside. Let dough come to room temperature and roll out on parchment paper until desired thickness. I like mine really thin. Drizzle dough with olive oil and spread garlic. Layer everything put the cucumbers on the pizza. Carefully lift the parchment paper and place a flat surface like a cookie sheet to transfer it to the oven. Cook for 15-20 minutes until golden brown and crispy. Top with cucumbers and drizzle with greek dressing below. Serve a salad along side.
Greek Dressing -
1 egg yolk
2 anchovies, chopped fine
1/3 cup white vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups olive oil
2 tablespoons minced fresh parsley
Place all ingredients in a large mouth mason jar. Using an immersion blender, mix until smooth. I store it in the jar in the fridge. It's awesome!!!!
Meal 2 - Taco Tuesday with Whole Wheat Tortillas
So my taco recipe is on here several times so I'm going to focus on the whole wheat tortillas that are surprisingly easy and delicious. The kids and hubby like them better than the corn that I posted a couple weeks ago.
2½ cups whole-wheat flour
½ cup olive oil
1 teaspoon salt
1 cup warm water
In your stand mixer with the dough hooks, mix flour, oil, and salt. Mix for 5 minutes, scraping down sides as needed. Add water and mix for 3-5 more minutes until it all comes together. Dump dough on a floured surface and roll into a log. Cut log in half, and in half again, and again…until you have 12 equal pieces. Roll into balls and flatten with your hand on a cutting board. Cover with plastic wrap and cook your meat or toppings. (Try to let the dough rest an hour.) Then roll flat or use a tortilla press to flatten them all the way. Heat a cast iron skillet to medium high. Cook one side of the tortilla for 40-60 seconds and then flip for an additional 45 seconds. Place on a plate and repeat with the rest. Serve like soft tacos or sprinkle with cheese and top with another and make quesadillas. MMMMMMMmmmmmmmm.
Meal 3 - Cobb Salad
This is a great meal for any night. I used my homemade ranch and made whole wheat biscuits to go along side. I will share my secret for making the best bacon.
1 lb. bacon
2 avocados, sliced
1 lime, halved
4 tomatoes, diced
1 cucumbers, diced
1 red onion, thinly sliced
2 cups shredded cheddar cheese
1 head of lettuce, chopped
ranch dressing
biscuits
Preheat oven to 450. Place a cooling rack in a cookie sheet lined with foil for easy clean up. Place bacon on cooling rack. Cook in the oven for 20 minutes or until golden brown and delicious. Create a large salad and line up the ingredients into stripes on top for a pretty presentation. Chop bacon and sprinkle on top. Serve with dressing and biscuits.
Meal 4 - Corn Pancakes with Sautéed Veggies and Eggs
I hate buying an ingredient and using it once. I did some research and found this recipe to use my masa harina for more than just tortillas. These are incredible. I would order these over and over at a restaurant. Have both skillets going at the same time to get it on the table nice and hot.
1 1/2 cup masa harina
2 cup milk
1 egg, beaten
2 T. butter, melted (plus more for cooking)
1/2 tsp. salt
1 cup frozen corn kernels
1 red onion, sliced
2 large bell peppers, sliced
4 plum or small tomatoes, diced
salt and pepper
olive oil
4 eggs
1/2 cup torn fresh basil
Mix masa, milk, egg, butter, salt, and corn in a large bowl. Mix well. Heat skillet, add a pat of butter. Using a scoop, plop 4 pancakes in the pan and cook until golden on both sides. Remove to a plate. Continue with all the batter.
In another hot skillet, place a couple of tablespoons oil in pan. Sauté onion and peppers until tender then add tomatoes. Salt and pepper to taste. Remove veggies to a bowl. Cook eggs over easy or scrambled as your family prefers. Place a pancake on plate. Top with veggies and egg. Sprinkle with basil.
Meal 5 - Stir-fried Barley
I recently discovered barley. I love it and Trader Joe's has a 10 minute package that is ready in 10-15 minutes. Taking some help from prepackaged veggies makes this a 30 minute meal.
1 package barley, cooked to package directions
3 tablespoons extra virgin olive oil
2 bags asian veggie mix
3-6 tablespoons soy sauce
Heat large skillet to medium high heat. Put in oil and sauté veggies until tender crisp. Add barley and toss with veggies. Add soy sauce and salt and pepper to taste. Amazing!!!
With whole foods and full heart,
Brooke
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