Skinnytaste Dinner Plan (Week 73)

Skinnytaste Dinner Plan (Week 73). Cinco de Mayo is coming this week, so my entire meal plan for the week is inspired around Mexican food, one of my favorites!

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 73)

Monday: Huevos Rancheros

Tuesday: Madison’s Favorite Slow Cooker Beef Tacos

Wednesday: Barbacoa Beef (Pressure Cooker or Instant Pot) with Corn Salsa with Lime

Thursday: Skillet Chicken in Tomato-Chipotle with Avocado Crema with brown rice

Friday: Cheesy Jalapeno Popper Baked Stuffed Chicken  and Mexican “Unfried” Ice Cream

Saturday: Dinner Out

Sunday: Chicken and White Bean Enchiladas with Creamy Salsa Verde

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Recipes: Roasted Rhubarb Oatmeal Bar Recipe

• Prep Time:20 Minutes
• Cook Time:25 Minutes
• Serves:6

 

Tagged:
cereal bar, corn syrup, flapjack, food channel, golden syrup, homemade, muesli bar, oat bar, oat bar recipe, oatmeal bar recipe, oats, rattan direct, rhubarb, roasted rhubarb, roasted rhubarb oatmeal bar, the recipe show,

Don't skip the opportunity to make your own homemade oatmeal bars; they have a chewy density that the commercial products may lack. A well-known partner to oats, the flavor of rhubarb combines beautifully with the oatmeal bar. In fact, it may be one of the greatest flavor combinations ever! Thanks to the chefs at Rattan Direct for this simple, healthy, and undeniably delicious snack recipe. 

 

Want to see how it's done? We have the video right here! 

 

Foodie Byte

Ingredients

For The Rhubarb:
4 cups rhubarb, chopped into 2-inch lengths
2 tablespoon soft brown sugar
For The Oatmeal Bar:
2 cups oats
1/4 cup soft brown sugar
2/3 cup butter
2 tablespoon light corn syrup, or golden syrup
Optional, vanilla ice cream or crème fraiche

Preparation

Preheat the oven to 350F.
Toss the rhubarb in sugar, place on baking tray, cover with foil and cook for 20 minutes or until tender.
Turn the oven up to 375F.
Butter an 8x8 brownie pan.
Melt the butter and syrup together.
Mix the oats with the brown sugar.
Mix both together and spread into the pan.
Bake for 20 to 30 minutes, or until golden brown.
Cut the warm oatmeal bars into triangles and serve when cool with the rhubarb.
Optional, add a scoop of vanilla ice cream or crème fraiche.

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Skillet Cheesy Chicken and Veggie “Rice”

Skillet Cheesy Chicken and Veggie “Rice” made with riced broccoli and cauliflower, sauteed chicken and cheddar cheese. I whipped this up for dinner the other night and my daughter loved it! It’s so fast and easy to make I knew I had to share.

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Articles: What Is The Best Sandwich in D.C.?

USA Today's 10 Best and Sandwich America Poll the Nation

Food News

What kind of sandwich person are you? Grilled cheese, po'boy, catfish, elk? Our friends at USA Today's 10Best and Sandwich America have been identifying favorite sandwiches in more than 30 U.S. states this year. We recently partnered to nominate sandwiches for consideration from eight states and the District of Columbia. After four weeks of voting, the winners are:

• The best Dungeness Crab Roll Sandwich in Oregon from Deschutes Brewery in Portland
• Best Pimento Cheese Sandwich in Arkansas from The Sonflour Bakery in Dumas
• Favorite Chicken Parm Sandwich in Connecticut from Super Sandwich in Shelton
• The Best Juicy Lucy in Minnesota from the Crooked Pint Ale House in Minnesota (multiple locations)
• Favorite Catfish Sandwich in Mississippi from Signa's Grille in Ridgeland
• Best Elk Burger in Montana from Boulder Creek Lodge in Hall
• The Best Walleye Sandwich in South Dakota from Drifters Bar & Grille in Fort Pierre
• Best Pastrami Burger in Utah from Lucky 13 in Salt Lake City
• The Best Half-Smoke in Washington, D.C. from Meats & Foods

Congratulations to the Reader's Choice winners. Vote for your favorite in the final round of the 10Best and Sandwich America Readers' Choice contest through noon ET on Monday, May 8. 

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Berry Salad with Almond-Cranberry Crusted Goat Cheese

This beautiful Spring Berry Salad with Almond-Cranberry Crusted Goat Cheese is studded with strawberries and served over baby greens, but you can use any seasonal berries or a combination of berries instead. Serve this salad alone or alongside grilled chicken or fish.

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Articles: What Are The Best Sandwiches in D.C.?

USA Today's 10 Best and Sandwich America Poll the Nation

Food News

What kind of sandwich person are you? Grilled cheese, po'boy, catfish, elk? Our friends at USA Today's 10Best and Sandwich America have been identifying favorite sandwiches in more than 30 U.S. states this year. We recently partnered to nominate sandwiches for consideration from eight states and the District of Columbia. After four weeks of voting, the winners are:

• The best Dungeness Crab Roll Sandwich in Oregon from Deschutes Brewery in Portland
• Best Pimento Cheese Sandwich in Arkansas from The Sonflour Bakery in Dumas
• Favorite Chicken Parm Sandwich in Connecticut from Super Sandwich in Shelton
• The Best Juicy Lucy in Minnesota from the Crooked Pint Ale House in Minnesota (multiple locations)
• Favorite Catfish Sandwich in Mississippi from Signa's Grille in Ridgeland
• Best Elk Burger in Montana from Boulder Creek Lodge in Hall
• The Best Walleye Sandwich in South Dakota from Drifters Bar & Grille in Fort Pierre
• Best Pastrami Burger in Utah from Lucky 13 in Salt Lake City
• The Best Half-Smoke in Washington, D.C. from Meats & Foods

Congratulations to the Reader's Choice winners. Vote for your favorite in the final round of the 10Best and Sandwich America Readers' Choice contest through noon ET on Monday, May 8. 

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Breakfast BLT Salad

Salad for breakfast? Yes!! This Breakfast BLT Salad can be eaten anytime of the day really, but eggs and bacon served over this simple massaged kale salad with avocado and tomatoes is a delicious, savory, healthy breakfast idea. (more…)

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Recipes: Louisiana Southern Fried Chicken Recipe

• Prep Time:20 Minutes
• Cook Time:10 Minutes
• Serves:3

 

Tagged:
ace champion, batter, buttermilk, chicken dinner, chicken recipe, classic, cook like a champion, deep fryer, flour, food channel, fried chicken, fried foods, how to fry chicken, louisiana, southern foods, southern fried chicken, traditional,

A traditional Louisiana Southern Fried Chicken recipe, guaranteed to yield juicy and tender chicken with a golden-brown crust. Being from Louisiana, Chef Ace Champion knows his fried chicken well. Seasoned and battered every step of the way, this recipe calls for a traditional deep fry using a cast-iron skillet, but an electric deep-fryer works just as well. 

 

Want to see how it's done? We have the video right here! 

 

Foodie Byte

Ingredients

One 3-4 lb whole chicken, or pre-cut 8-piece chicken
2 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 cup buttermilk
1 large egg
1 tablespoon spicy mustard
5 dashes Louisiana hot sauce
3 cups lard, or vegetable shortening
3 cups all-purpose flour

Preparation

Combine the Cajun seasoning, garlic powder, and hot sauce in a large bowl.
Place the chicken into the bowl of seasoning, toss to coat evenly, cover and marinate in the refrigerator for at least 15 minutes. The longer you marinate the chicken the more flavor.
Remove the chicken from the dry spices, allowing any liquid to drip back into the bowl. Place chicken into a clean bowl.
Heat vegetable shortening in a large cast-iron skillet until 350F, or use an electric deep fryer.
In a separate bowl, whisk together buttermilk, mustard, and eggs. Whisk well.
In another bowl, add the flour and season with Cajun seasoning.
When oil is 350F, add chicken pieces to the skillet in batches, shaking off any excess flour before adding them to the oil. Be careful not to overcrowd your skillet, begin with larger pieces of chicken.
Cook the chicken, using tongs to turn the chicken occasionally, until golden brown and cooked through, about 8-10 minutes.
Allow the chicken to rest for 5 minutes, the juices will settle and it will be more pleasurable to eat.

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Recipes: Classic Salmon Fishcake Recipe

• Prep Time:10 Minutes
• Cook Time:20 Minutes
• Serves:4

 

Tagged:
cake, easter, fish, fish cake, food channel, rattan direct, salmon, salmon dinner, salmon fishcakes, salmon recipes, spring, spring recipes, the recipe show, white wine vinegar,

This Classic Salmon Fishcake recipe is simple to make and quick to cook. These are perfect for a fantastic midweek meal, or even a weekend lunch spent on the patio. Easily prepared, lightly battered and fried, we thank the chefs at Rattan Direct for this delicious recipe!

Want to see how it's done? We have the video right here!  

 

Foodie Byte

Ingredients

2 salmon fillets
4 medium potatoes, peeled and quartered
1 small onion, finely chopped
1 lemon, juice only
1 small bunch parsley, chopped
1 tablespoon butter
1 teaspoon oil
2 tablespoon white wine vinegar
For The Crumb:
Soft fresh breadcrumbs
Plain flour
Egg, beaten with a tablespoon of water
For The Tartar Sauce:
4 tablespoon mayonnaise
2 tablespoon finely chopped red onion
2 tablespoon chopped gherkin
1 tablespoon capers
1 tablespoon finely chopped dill

Preparation

Place the salmon fillets on a baking tray and add salt, lemon juice, and a smear of butter.
Cover with foil and bake at 350F for about 20 minutes, or until the salmon just turns opaque and flakes apart when pressed.
Boil the potatoes in salted water until tender. Drain and stand for 5 minutes to dry out and then mash.
Place the onions, butter, and oil with a pinch of salt in a small frying pan. Cook gently until soft but not browned. Add the vinegar and cook until evaporated.
Flake the fish in a bowl with the ash and add the onions and parsley. Mix gently so as not to break down the fish too much.
Divide the mixture into 8. Keep them well-floured and it won't stick.
Shape into patties.
Coat the fishcakes first in flour, then egg, then crumb. Use one hand for the wet and one hand for the dry; this way you don't end up with a mess, needing to wash your hands.
Mix together the ingredients for the tartar sauce.
Fry the fishcakes in half an inch of sizzling oil, until golden brown all over.
Serve with the tartar sauce.

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Recipes: Greek Meatballs with Orzo Recipe

• Prep Time:20 Minutes
• Cook Time:40 Minutes
• Serves:4

 

Tagged:
food channel, garlic, greek, greek meatballs, how to, lamb, meatballs, mince lamb, onion, orzo, orzo pasta, pasta, rattan direct, recipe, the recipe show, tomato sauce,

Most countries have some version of meatballs as part of their culinary culture, each with their own subtle differences to define them. Greek meatballs are made with minced lamb and just a hint of ground coriander and cumin. Though not always traditional, this recipe is for meatballs in tomato sauce; It may well have been made in Italy but is found in homes all over Greece. A chunky Greek salad, salty with feta cheese and olives, yet refreshing with cold cucumber and tomato, is the perfect side dish.

 

Want to see how it's done? We have the video right here! 

 

Click here to see more recipes and videos from The Recipe Show by Rattan Direct. 

 

 

Foodie Byte

Ingredients

For The Meatballs:
1 onion
1 clove garlic, peeled
Pinch of salt
Juice of 1/2 a lemon
2 cups minced lamb
1/2 teaspoon ground coriander
Pinch of cumin
Pinch of oregano, Greek if you can get
For The Sauce:
1 can chopped tomatoes
1 tablespoon olive oil
1 1/4 cup water
1/2 teaspoon salt
1 bay leaf
Freshly ground black pepper
Fresh coriander, parsley or mint for garnish
For The Pasta:
2 1/2 cup orzo
For The Salad:
Cherry tomatoes, halved
1/2 cucumber
1/2 red onion
1/2 cup feta cheese, cubed
16 olives
Olive oil and lemon juice for dressing

Preparation

Blitz the parsley, onion, and garlic clove with the lemon juice in a processor. Add the meatball spices, salt and lamb mince. Pulse until the mixture forms a ball.
With wet hands, form the mixture into about 16 walnut sized balls. By keeping your hands wet, the mixture won’t stick.
Heat a frying pan over a medium-high heat and brown the meatballs in a splash of olive oil. Set aside.
Tip the tinned tomatoes into a saucepan with the olive oil, salt, and water. Simmer for around 20 minutes until slightly thickened. You can cook it as long as you like; the further you reduce it the silkier and glossier it gets.
Carefully lower the meatballs into the hot sauce and simmer gently for a further 20 minutes.
Bring a pan of water to a rolling boil and add salt and oil. Tip in the orzo and cook for roughly 8 minutes or until tender.
Drain and serve in warm bowls.
Finish the meatballs with plenty of chopped herbs and serve over the pasta.
Toss together the salad ingredients, dress with a slick of oil and a squeeze of lemon.

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Skinnytaste Dinner Plan (Week 72)

Skinnytaste Dinner Plan Week 72. Wow, it’s hard to believe I’ve been sharing these meal plans for 72 weeks! If you’re new here, meal planning is a great way to get organized before heading to the supermarket to get ready for the week.

My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 72)

Monday: Zucchini “Meatballs” with whole wheat spaghetti
Tuesday: Grilled Steak Lettuce Tacos and Mexican Cauliflower “Rice”
Wednesday: Mediterranean Boneless Pork Chops
Thursday: Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs
Friday: Sheet Pan Teriyaki Salmon and Vegetables
Saturday: Dinner Out
Sunday: Grilled Pesto Chicken and Tomato Kebabs

(more…)

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Pressure Cooker Split Pea Soup with Ham

Whenever I make a ham, I always save the ham bone for this delicious pressure cooker Split Pea Soup with Ham recipe.

I always made this on my stove top pressure cooker but tried it this week in my electric Instant Pot and it worked out great. When I want split pea soup in a hurry, my pressure cooker is my best friend! Here I chopped up some of my leftover ham and sauteed it as my garnish.

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Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio

Grilled Shrimp Salad with Orange, Endive, Baby Arugula and Radicchio is the perfect light salad for Spring! This also happens to be Whole30, Dairy Free, Egg-Free and Gluten-Free.

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