Halloween Edition Meal Plan

Instructions

• Make bruschetta first to allow flavors to marinate.  Combine in a bowl the tomatoes, garlic, basil, red pepper flakes and 1 tsp salt.  Drizzle with olive oil and slice up lemon wedges.
• Slice each breast in half lengthwise. Place each breast half between two pieces of plastic or parchment.  Pound thin and evenly with a rolling pin.  Remove top layer or plastic or parchment and sprinkle 2 tsp salt and pepper on both sides of each cutlet.  

• Dredge (or coat) chicken cutlets in flour, tapping off any excess.

• In a large skillet, heat 2 Tbsp olive oil until shimmering, add chicken and brown 3-4 minutes per side. Add 1 cup of bruschetta and white wine and bring to a simmer, making sure to cover skillet with a lid to keep in liquid.  Once mixture has come to a simmer, remove lid and turn heat to low.  Cook until sauce is reduced and thickened.

• While chicken is cooking, make asparagus salad: In a separate bowl, toss half of grated parmesan, asparagus, lemon zest and juice, red onion, cannellini beans and 1 tsp salt.  Taste and adjust seasonings if needed.  Drizzle with remaining olive oil.

• To serve, sprinkle the remaining ¼ cup of grated parmesan over chicken and place under broiler for 2 minutes to brown slightly.  Serve chicken with a side of salad, topped with bruschetta and a lemon wedge.

Instructions

• In a large ovenproof skillet set over medium heat, saute onions, garlic, celery and carrots in oil for 10 minutes.
• Add salt, pepper, paprika, sugar, chili powder and canned tomatoes.  Simmer for 10 minutes. Taste and adjust seasoning.

• Crack as many eggs as you’d like carefully into the bubbling tomato mixture and cook five minutes until whites are set.

• Place skillet in the oven under a low broil and cook eggs for an additional 2-3 minutes, or until yolks are cooked to your liking (I prefer medium, which takes about 3 minutes).

• Remove from the oven and sprinkle with dill and parsley.  Serve hot with some tomato sauce over rice topped with an egg.

Instructions

• Get your slow cooker warming on low or preheat the oven to 275 F.  Remove the roast from the oven at least 60 minutes before cooking and very liberally rub with kosher salt, black pepper, thyme, and garlic powder.  The quantities aren’t super important. Just make sure you’re heavy on the salt.
• Heat a large frying pan over medium heat.  Saute the onion, carrots, and celery in olive oil for 3-5 minutes to slightly soften and develop flavor.  Work in batches if needed, and then put the veggies in the slow cooker when done. Add the garlic with the other veggies.
• Sear the roast on all sides in oil for 2-3 minutes per side, enough to form some deep brown crust and develop flavor.  Don’t be afraid to really get some color out of it, so long as it’s not blackened! Nestle in with the veggies.
• With the heat still on the pan, add the wine and scrape any brown bits off the bottom of the pan, then add to the slow cooker.
• Add the beef stock, lid it up, and cook for 5 hours!
• I don’t always do this but if you’d like to make a gravy I’d recommend adding 3 Tbsp butter and 3 Tbsp flour to a sauce pan and cooking until the roux forms and begins to brown.  Then add about 1-2 cups of the pot roast juices and cook until the roux dissolves, disperses, and thickens. Making a gravy may not be necessary if the liquid from the pot roast is thick enough to your liking!

Instructions

• Brown sausage or bacon in a skillet until cooked through. 
• Add hash browns and onions and continue to cook until slightly browned and softened.  Don't worry about cooking all the way through since we'll be throwing this casserole into the oven to finish cooking.
• In a separate bowl, whisk together eggs, milk, half of the cheese, salt, and pepper.
• TO the sausage/hash brown skillet, remove from heat and add the red bell pepper and half the green onions.  
• Preheat oven to 375 F and oil a medium-large baking dish.
• Pour sausage/hash brown mixture into baking dish. 
• Pour egg mixture over top and distribute evenly.
• Sprinkle the top with the remaining cheese and green onions.
• Remove biscuits from pkg and separate discs.
• Add each disc to the top of the casserole, distributing evenly.
• Bake casserole for 25-35 minutes, or until eggs are set, mixture is bubbling and biscuits are browned.

Instructions

• Preheat oven to a low broil or 425 F.
• On a foil-lined baking sheet, spread out green beans and corn evenly, top with seasonings and olive oil, then toss to coat.
• Roast in the oven for 20 minutes, or until green beans are bright green and slightly crisp on the edges and corn is cooked.

Instructions

• Cook noodles per package instructions minus 1 minute.
• While cooking, puree in a blender or food processor the following: lemon juice, garlic, half of salt, basil and olive oil.  Set aside until ready to use.

• Once cooked, drain and toss with butter and the rest of the salt.

• Transfer to a serving bowl, toss still-warm noodles with parsley and chives.

• To serve, drizzle with homemade pesto.

Instructions

• Heat a large dutch oven over medium heat.
• Toss the beef in all-purpose flour and sear for 3-4 minutes in olive oil.  Add a hefty pinch of salt during cooking.
• Remove beef and set aside.  Add more oil, plus butternut squash and onion.  Sauté for 5-7 minutes to develop color and soften.  Add a pinch of salt during cooking.
• Add garlic and sauté 2-3 minutes until garlic begins to brown.
• Add stock, beans, tomatoes, spices, and beef and bring to a boil.  
• Reduce to a simmer and let cook for about 1 hour until beef is tender. *
• Serve, garnishing with cheese and sour cream/greek yogurt